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Fragrant, warm and irresistible. Photo courtesy Chef Aida Mollenkamp. Gougères (goo-ZHAIR) are airy French cheese puffs, savory choux pastry that is mixed with grated cheese and baked. The cheese is most often a hearty Swiss mountain cheese: Gruyère, Comté or Emmentaler and a hint of nutmeg is added to the recipe. Served warm from…
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What a great accompaniment to a pre-dinner beer on St. Patrick’s Day! The “shamrock” is made with a shamrock cookie cutter and sliced avocado. Who’d have thought to pair corned beef and avocado? The California Avocado Commission! And they’re not just for St. Patrick’s Day. Serve them with a beer anytime with a regular slice…
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Tapenade is an easy-to-make appetizer or snack that complements beer, cocktails and wine. Photo courtesy Pompeian. It couldn’t be easier to make the popular Mediterranean olive spread, tapenade (at least in these modern days of food processors). You can use any type of olive, from mild to pungent; black, green or a mix. Here’s…
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More purple passion: beets with Brie on bruschetta. Photo and recipe courtesy LoveBeets.com. This appetizer or first course pairs with your favorite wine: red, white or sparkling. And beer, too, of course. Or, serve the bruschetta with the salad course. Prep time is 5 minutes, cooking time is 10 minutes. RECIPE: BRIE & BEET…
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Deconstructed guacamole. Photo courtesy Wholly Guacamole. First of all: What’s a canapé (can-uh-PAY)? It’s a type of hors d’oeuvre: a small, savory bite on a base of bread, toast or pastry. It is a finger food, eaten in one or two bites. Canapés are often served at cocktail parties, and in the hands of…
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