The Classic Negroni Cocktail and the Negroni Sbagliato Cocktail

I recently discovered this cocktail. I guess my taste is changing because I remember a time when I didn't like the taste of Compari. Maybe I would have if I had known about the Negroni Cocktail.
I like this cocktail. You can top it off with Sparkling Water as an option.


Another version is the Negroni Sbagliato (Broken)!
In place of Gin, this version uses Prosecco.
Mix the Vermouth (1 oz.) and Compari (1 oz.) in a Shaker with Ice.
Shake well.
Pour it into a Rocks Glass.
Add Ice.
Top off with Prosecco.
Garnish with an Orange Slice.

Sweet Vermouth

Sparkling Water

The Classic Negroni Cocktail.

Here's what you'll need:
A Cocktail Shaker
An Old Fashioned Glass or Rocks Glass.
Ice
Orange Slice for Garnish

1 oz. Gin
1 oz. Compari
1 oz. Sweet Vermouth

Add Ice to a Cocktail Shaker.
Add:
Gin
Vermouth
Compari
Shake well.
Strain into the Glass.
Add some Ice.
Garnish with an Orange Slice.

Option:
Top off with Prosecco.

Enjoy!
Peace in the Kitchen!

Mushroom Puff Pastry Appetizer and Baked Cheese Olive Bites

We entertain at home and I love serving small, hand held appetizers.
This is a delicious Mushroom Puff Pastry Appetizer.
When I was little, my parents entertained a lot. I remember my mother's appetizers. How could I forget her Baked Cheese Olive Bites? They were such an iconic 50's - 60's appetizer. I posted it at the end of this recipe. She made them every year for her New Year's Eve Party.

Mushroom Puff Pastry Appetizer

Here's what you'll need:
Preheat the oven to 400 degrees.
Mini Muffin Tins sprayed lightly with a Vegetable Cooking Spray.

4 TBS Butter
1/2 C Finely Diced Onion
1 lb. of Fresh Mushrooms, Finely Chopped.
2 TBS Flour
1/2 tsp Fresh Lemon Juice
1/2 C Heavy Cream
Salt and Pepper to taste.
1 - Package of Frozen Puff Pastry, thawed.

In a Large Skillet on Medium High Heat:
Butter until melted.

Add:
Onion
Mushroom
Sautée to reduce the liquid.

Add:
Flour
Whisk until well combined.
Cook for an additional minute. Stirring constantly.

Add:
Lemon Juice
Whisking until incorporates.

Add:
Cream
Whisk well and cook until it begins to thicken.

Add:
Salt and Pepper to taste.

On a Flat Surface, lightly floured:
Puff Pastry
Roll out to 1/8" thick.
Cut into 2 1/2" Squares.

Add:
1 heaping tsp of Filling in the center of each square.
Bring up opposite corners, gently pinch them and repeat with the other corners.
Drop them, gently into the wells of the Muffin Tin. Do not force them into the bottom.

Cover the pan with Plastic Wrap and refrigerate for 30 minutes.

Bake for 20 - 25 minutes until Golden Brown.
Transfer to a Serving Platter.

Serve Immediately.

Enjoy!
Peace in the Kitchen!



Baked Cheese Olive Bites

I hesitated to post this recipe because I didn't think anyone would make them. Now that I have posted vintage recipes, I decided to write about this hors d'oeuvres.

My mother made these when I was a child. I think she served them at every New Year's Eve Party as far back as the mid fifties. I use to eat them like candy.

I remember making them myself sometime in the eighties for New Year's Eve. I also had a retro 50's and 60's party not so long ago and served these.
I still love them and I need to make them again soon.
I don't think I need an occasion anymore.

Cheese Olive Bites:
1 C grated sharp cheddar cheese
1/2 C flour
3 TBS butter
green olives ( the recipe doesn't state this, but the olives are pimento stuffed)
It also never mentioned how many it makes...... and I never added it.

That's one of the things I love about those vintage family recipes that were made often, all you needed to know was that you made them often and it didn't matter if anyone else needed to make them.

My mother in law has many recipes that don't even tell how many cups or tablespoons of an ingredient are needed, she just knew!


Mix cheese, flour and butter together to form dough around the olives.
Place them on a cookie sheet and bake at 350 degrees for 10 - 20 minutes.

I started baking them on a Silpat lined cookie sheet.
The next time I make them, I may post the amount that it makes.... or not!

Enjoy!
Peace in the Kitchen!

Broccoli Cheese and Rice Casserole

Here's a delicious Side Dish Casserole.
If you have leftovers Bake it in an Acorn or Butternut Squash.

Broccoli/Cheese/Rice Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Baking Pan sprayed with a Vegetable Cooking Spray.

6 C Fresh Broccoli Florets.
2 C Cooked White or Brown Rice
3 TBS Butter
1 C Diced Onion
3 TBS Flour
2 C Whole Milk
1/4 tsp Garlic Powder
1/4 tsp Pepper
1/2 tsp Dried Mustard
1/2 tsp Paprika
3 TBS Cream Cheese
2 C Sharp Cheddar Cheese, divided

In a Skillet on Medium Heat:
Butter until melted.
Onion
Sautée 3-5 minutes.

Add:
Flour
Garlic Powder
Pepper
Stir well for 2 minutes.

Add:
Milk Slowly.
Whisking constantly.
When it begins to thicken, remove from heat.

Add:
Dry Mustard
Paprika
Cream Cheese
1 1/2 C Cheddar Cheese
Mix well until Cheese Melts.

In a Saucepan on Medium Heat:
Broccoli.
Cover with water.
Bring to a boil and cook 2 minutes. It should be just under cooked. It will continue to cook in the oven.

In a Large Mixing Bowl:
Cooked Rice
Broccoli
Cheese Sauce
Gently stir to mix well.

Spoon into the Baking Pan.
Top evenly with remaining Cheese.
Bake for 35 - 45 minutes until golden brown.

Enjoy!
Peace in the Kitchen!

Apple Butter on the Stove or in a Crock Pot

I was raised on Apples in Michigan and my Grandmother had Apple Orchards in Up State New York.
Of course I love any recipe with Apples.

Apple Butter on the Stove:

6 lbs. of Apples, unpeeled, cored and cut into chunks. ( Jonagold Apples, Cortland Apples, Ida Red Apples or Jonamac Apples are the best to use for Apple Butter.)
2 1/2 C Apple Cider
2 C well packed Brown Sugar
2 Strips of Lemon Zest 2 1/2" Long.
1 1/2 TBS Cinnamon
1 tsp Allspice
1/2 tsp Salt

In a large saucepan on medium heat:
Apples, cook stirring for 30 minutes.
Puree in a food processor.
Transfer to a large Dutch Oven.
Add remaining ingredients.

Cook on low for 2 1/2 hours.
Discard the Lemon Zest.
Spoon into sterilized canning jars with lids, filling within 1/2" from the top.
Wipe the rims and seal with lids.
Place jars in a water bath canner or on a rack in a large stock pot.
Fill with water, enough to cover the jars by 2".
Bring to a boil.
Remove jars to cool.
When the lids have popped, store them in a dark place like a Pantry, for 1 week.

Enjoy!
Peace in the Kitchen.


Crock Pot Apple Butter

I realize that time is precious and it's very convenient to get out the Crock Pot and make a recipe.
Here's Crock Pot Apple Butter.

6 lbs. of Apples, unpeeled, cored and cut into chunks. ( Jonagold Apples, Cortland Apples, Ida Red Apples or Jonamac Apples are the best to use for Apple Butter.)
1 3/4 C Apple Cider
2 C Granulated Sugar
2 1/2 C Brown Sugar
1/4 C Fresh Lemon Juice
1/2 tsp Salt
1 TBS Cinnamon
3/4 tsp Ground Clove
1/2 tsp Nutmeg

Add all ingredients to the Crock Pot and Stir to Mix Well.
Cook on High for 2 Hours. Stir occasionally.
After 2 hours, reduce temperature to Low.
Continue cooking for 8 hours or overnight.
Puree with an Immersion Blender.
Transfer to Mason Jars and refrigerate.


Enjoy!
Peace in the Kitchen!

Deep Fried Olive Martini Appetizer

My favorite Cocktail is a Dirty Martini, Straight Up or On The Rocks. I only drink clear alcohol cocktails....... Vodka, Gin, Tequila. I also drink Red Wine.

I recently read about a Rooftop Bar in London serving Warmed Gin Cocktails served with a Deep Fried Olive sitting on the Martini Glass. Of course I'd ask for 2!

See NOTE first about preparing the Olives Overnight!

Here's what you'll need:

Martini Glasses for presentation.

A Large Jar with a Lid.

A Cast Iron Dutch Oven or Heavy Deep Skillet for Deep Frying. If you have a Deep Fryer, that's perfect.

NOTE:

Transfer the Olives and Juice to the Large Jar.

Add:

Vodka

Vermouth

Cover and Refrigerate Overnight.

A Jar of Mezzetta Martini Olives with Juice.

3 oz. Vodka

1 oz. Dry Vermouth

1 C Flour

2 Eggs, well beaten.

1 C Dried Bread Crumbs

1/2 C Panko Bread Crumbs

1/4 C Grated Parmesan Cheese

1 tsp Herbes de Provence.

Canola Oil

3 bowls:

#1- Flour

#2- Eggs

#3- Dried Bread Crumbs

      Bread Crumbs

      Panko Bread Crumbs

      Parmesan Cheese

      Herbes de Provence

      Mix well.

Heat 2" of Oil to 350 degrees for Deep Frying.

Preparation:

Remove Olives in Small Batches.

Dredge in the following order:

Flour

Egg

Bread Crumbs

Fry Olives in Small Batches until Golden Brown.

Watch Carefully, they Fry quickly.

Transfer to Paper Towels to drain.

For Presentation:

Fill a Martini Glass with the Olives and serve with Toothpicks.

Enjoy!

Peace in the Kitchen!

Waffle Iron Individual Pizza from Food Network

What a clever idea when you just want a quick individual Pizza.

Waffled Margherita Pizza Recipe : Food Network Kitchen : Food Network

Enjoy!
Peace in the Kitchen!

Corn and Black Bean Salsa served with Tortilla Chips

Here's another great Tex - Mex Party Dip.

3 Cans of Corn, drained.
2 Cans of Black Beans, drained.
1 C Mayonnaise
1 Package of Taco Seasoning
1 Red Bell Pepper, finely diced.
1 Green Bell Pepper, finely diced.
1/2 C finely diced Red Onion
2 TBS chopped Fresh Parsley

In a Large Serving Bowl:
Mayonnaise
Taco Seasoning
Parsley
Mix Well.

Add:
Corn
Beans
Red Bell Pepper
Green Bell Pepper
Onion
Stir to combine well.

Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!