Every now and then I love to bring in a guest blogger as the expert to talk about a certain subject. Today I’d like to introduce you to Beth Le Manach and her “Easy Cooking Channel” Entertaining with Beth. While Beth is based out of LA, she travels the world and get’s Entertaining Sonoma Style™ completely. It’s how she lives. Here are a couple of her excellent appetizer recipes, enjoy! Take it away Beth…
is one of my favorite parts to any dinner party. Everyone is relaxed and exited to see each other, there is a sense of anticipation and “festivity” in the air. And nothing tastes better with a glass of champagne then something salty, sweet or crunchy.
That’s why I love these quick and easy appetizers; because they have all three! And what’s better, they are the quickest, easiest appetizers I know. They are my go-to staples for last minute guests. I typically will serve all three together to please a variety of tastes and textures. But really, any one of these ideas is sure to be a success!
GOAT CHEESE WITH BALSAMIC GLAZE AND ROSEMARY
1 log of goat cheese
1 tbsp (15 ml) rosemary, minced, plus 1 sprig for garnish
1 tbsp (15 ml) balsamic glaze*
crackers of choice
Place goat cheese on a pretty platter. Drizzle glaze over the cheese, sprinkle rosemary on top. Serve with your favorite crackers ( I recommend the rosemary, raisin crackers from Trader Joe’s, it’s a great combo!) Or small pieces of raisin walnut bread are good too.
*NOTE: If you cannot find store bought balsamic glaze you can “make it” by taking 1 cup (240 ml) of balsamic vinegar heating it until it simmers, then reduce the heat and cook, stirring periodically, over a low flame until it is reduced by 1/3. It should take 20-30 mins, it’s ready when it’s thick enough to coat the back of a spoon.
MINI OLIVE BAR
1 Jar pitted Kalamata Olives
2 tbsp (30 ml) lemon zest
1 Jar Green Olives stuffed with garlic
1 tbsp (15 ml) herbs de Provence
1 jar mixed Mediterranean Olives
red pepper flakes to taste
1 tbsp (15 ml) fresh parsley
Drain kalamata olives, toss with lemon zest, place in a small bowl. Drain green olives toss with herbs de provence, place in a small bowl. Drain mixed olives, toss with pepper flakes and parsley and place in a small bowl. Place all 3 olive bowls on a platter, et voila “Instant olive Bar”
SWEET AND SALTY HONEY NUTS
2 cups (300 g) of cashews or any mixed nuts
2 tbsp (30 ml) salted butter, melted
¼ cup (60 ml) honey
1 tbsp (15 ml) brown sugar
2 tsp (10 ml) salt
Bake at 375F (190C) for 10 mins. Stirring periodically. Allow to cool and break up with a spatula. Check for seasoning, and garnish with more salt if needed. Place nuts on a rimmed lined cookie sheet. Melt butter and honey, add sugar and salt. Pour over nuts and toss to coat.
Thanks so much Beth for stopping by. We’d love to have you visit again in the future, don’t you all agree?