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Slices of prosciutto topped with a salad of baby arugula and watercress, topped with Parmigiano-Reggiano. Photo courtesy Olio e Piú | NYC. When you hear the words “ham salad,” you think of diced ham, possibly the leftovers from a holiday ham or Sunday dinner. Diced or minced ham is mixed with diced bell pepper,…
Continue reading “TIP OF THE DAY: Prosciutto Salad, The Sophisticated Ham Salad”
Here’s a fun idea from RA Sushi in Orlando: sushi lollipops! While you may not have the skill to roll your own, it’s easy enough to buy ready-made sushi rolls and add this special spin to enjoy with cocktails. Just pick up some bamboo skewers and mix a dipping sauce. It could be as simple…
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[1] Crusty, cheesy, spicy (Both photos © Pepperidge Farm). [2] The palmiers are easy to make with purchased puff pastry. A palmier (palm-YAY) is a sweet or savory cookie made from puff pastry; the pastry is folded to resemble palm leaves (palmiers) or elephant ears, depending on your perspective. The sweet versions are rolled…
Continue reading “RECIPE: Sriracha Palmiers”
As you’re getting ready to pop the cork on New Year’s Eve, what nibbles should you serve with the Champagne or other sparkling wine? Here are seven favorite pairings with Champagne. CAVIAR You don’t need the deep pockets for sturgeon caviar. Salmon caviar, trout caviar or whitefish caviar are just dandy. We enjoy serving them…
Continue reading “TIP OF THE DAY: Appetizers With Champagne”
Rillettes are a classic rustic French preparation of similar to pâté (or the cretons of Quebec), popularized in central France (think Anjou, Le Mans and Tours). Originally made with pork, the meat was cubed or chopped, salted and cooked slowly in the still-warm cooking fat until it is tender enough to be easily shredded. The…
Continue reading “TIP OF THE DAY: Smoked Salmon Rillettes & Champagne”
