Sweet and Savory
This article was written by Kristel Matousek and was featured in our April issue of Home By Design magazine. Photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
APPLE & PROSCIUTTO CROSTINI WITH WHIPPED BLUE CHEESE
- 1 rustic French baguette sliced
- Olive oil, as needed
- ½ gala or fuji apple, thinly sliced
- 3 ounces (9 slices) prosciutto, sliced
- Sides of arugula and honey, for serving
Whipped Blue Cheese
- 8 ounces cream cheese
- 4 ounces blue cheese crumbles
- ¼ cup half-and-half
- 2 tablespoons olive oil
- Milk, as needed to adjust consistency
- Salt to your tastes
Preheat the oven to 350 degrees F.
Lightly brush one side of the baguette slices with oil and place them oil-side down on a parchment-lined baking sheet. Bake until the bread begins to brown, approximately 5 to 7 minutes. Remove from the oven and let cool fully.
In a mixing bowl, cream together the cream cheese and blue cheese crumbles with the half-and-half and oil using a hand or stand mixer. Some small blue cheese lumps may remain. If too thick or not fluffy enough, adjust consistency with milk as needed. Taste and season with salt if necessary.
Spread a spoonful of the whipped blue cheese on the oiled side of the toasted bread. Top with 2 slices of apple and 2 slices of prosciutto. Serve with sides of honey and arugula to allow guests to serve themselves.
CHICKEN MEATBALLS & HORSERADISH CREAM
Makes 50 meatballs
- 2 pounds chicken thighs, large diced
- ½ onion (2 ounces), small diced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ cup bread crumbs
- 2 eggs
- 2 tablespoons parsley
- 2 tablespoons oil
- BBQ sauce, to coat
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon prepared horseradish
- Salt, to your tastes
Place diced chicken into a food processor and pulse to finely grind the chicken. Add the remaining ingredients (except the oil and BBQ sauce), pulsing until combined.
Uniformly divide the mixture and shape into balls.
Preheat a skillet over medium-high heat, then add the oil. Gently place the preformed balls into the oil and brown on all sides.
Drain off excess oil from the pan. Pour BBQ sauce over the meatballs, tossing them in the sauce. Return the pan to heat and simmer them in the sauce to finish and thicken slightly. (Alternately, bake in a 350 degree F oven until golden brown on all sides, toss in BBQ sauce, and return to the oven to finish and thicken.)
For the dipping sauce, combine all the ingredients. Season with salt to your tastes, and serve alongside the meatballs.
Makes 1 prepared cup
- 3 tablespoons oil
- 1 yellow onion (4 ounces), small diced
- Habanero pepper, small diced
- 4 cloves garlic, minced
- ½ teaspoon ground mustard powder
- 1 teaspoon sweet paprika
- ½ teaspoon black pepper
- 6 ounces pineapple juice
- ¼ cup apple cider vinegar
- ¼ cup molasses
- ¼ cup water
- 3 tablespoons Worcestershire sauce
- 1⅔ cups tomato sauce
- Salt, as needed
Preheat a medium-sized sauce pot over medium heat, then add the oil. Sweat the onions and habanero pepper until soft and begin to brown.
Add the garlic, mustard, paprika, and pepper to the pan, then cook 20 to 30 seconds, or until aromatic.
Deglaze the pan with pineapple juice, and add the remaining ingredients, stirring to combine. Bring to a boil, then reduce to a simmer for 20 minutes. Cook to thicken, stirring occasionally to prevent scorching.
Remove from heat and let cool. Taste and adjust seasoning as needed.
|TIP: If desired, use an immersion blender for a smoother consistency.|