Category Archives: Spreads/Dips

Happy Holidays! A few of my favorite holiday recipes

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Happy Holidays

Well the holidays have finally arrived – my favorite time of year! I love having some time to rest and relax and enjoy quality time with friends and family, especially around the table sharing delicious food and wine. So to celebrate the season, I’ve rounded up some of my favorite holiday recipes that I’ve created over the years – either for myself or a few of my clients (KitchenAid, Colavita and Seven Barrels), that I wanted to share with all of you. From appetizers, to salads, to desserts, entrees and cocktails, they all have that special magic touch perfect for the holidays.

I’d love to hear in the comments below what some your favorite holiday recipes are too – feel free to post them and share a link below, and if you want to share my recipes online please include a link back to my site and credit to Kristen Hess / The Artful Gourmet and @artfulgourmet on social media (Facebook, Twitter, Instagram, Pinterest and Tumblr).

Wishing you all a Merry Christmas, Happy Hanukkah and a joyous and prosperous New Year 2017!

 

BloodOrangeCake_StrawberrySauce

Blood Orange Olive Oil Cake with Strawberry Chocolate Sauce 

PumpkinPearTart

Pear and Pumpkin Tart

Mini Holiday Tarts

Mini Sweet and Savory Holiday Tarts

Roasted Squash Salad

Roasted Squash Salad with Spiced Pecans

Holiday Brunch Strata

Holiday Brunch Strata

Almond Cookies

Almond Shortbread Cookies with Blood Orange Glaze

Parmesan-Garlic-Artichoke-Dip

Hot Parmesan Artichoke Dip with Homemade Pita Chips

Maple Walnut Pie

Maple Brown Sugar Walnut Pie

Swedish Meatballs

Braised Swedish Meatballs

Butternut Squash Ricotta Tart

Three Cheese Butternut Squash Tart with Bacon

Choc Thumbprint Cookies

Chocolate Thumbprint Cookies

Truffled Pancetta 3 Cheese Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic

Whiskey Sour and Stuffed Mushrooms

Holiday Cocktail Party! Appetizer and Cocktail recipes 

Sweet and Spicy Asian Chicken Bites

Sweet and Spicy Asian Chicken Bites

Brussels Sprouts

Glazed Brussels Sprouts with Bacon, Shallots and Balsamic

SpinachSalad-Vinaigrette

Spinach Salad with Blood Orange Vinaigrette

ChocolateChipotleShortRibs

Chocolate Chipotle Braised Short Ribs

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Favorite Game Day Recipes for the Super Bowl!

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superbowl 2016

So the big day is right around the corner..Super Bowl, yay! I’m not really partial to either team and am not even a huge football fan, but i LOVE LOVE LOVE the Super Bowl simply because of the fun parties, the commercials, and the food and drinks, of course.

So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style! Stay tuned later this week for some fun cocktail ideas for the big game too..may the best team win! #gopanthers #gobroncos

#FOOTBALL #FOOD!

Sloppy Joes

Devishly Good Sriracha Jalapeño Honey Sloppy Joes

Amazing Macaroni and Cheese

Amazing Macaroni and Cheese

Parmesan-Garlic-Artichoke-Dip

Parmesan Garlic Artichoke Dip

Taco Pizza

Seriously Delish Taco Pizza

Spicy Cajun Chili

Spicy Cajun Chili

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole

Meatball Madness!

Meatball Madness!

Homemade Rustic Pizzas

Homemade Rustic Pizza

Chili Rub Slow Cooker Pulled Pork

Chili Rub Slow Cooker Pulled Pork

Mini Tarts

Sweet and Savory Mini Tarts

Chic Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Orange Tart

Glazed Chocolate Orange Tart

Click here to find some more great celebrity chef #recipes to celebrate the Super Bowl on NFL.com

And some more game day recipe ideas on Food Network!

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Meatball Madness!

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Meatball Madness

Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!

Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.

Meatballs are super fun and easy to make with the help of my KitchenAid® Copper Core 12″ Nonstick Skillet and my KitchenAid® Professional-Grade Nonstick Sheet Pans when I’m cooking for a large crowd. Both are great for cooking meatballs easily and evenly with their high quality nonstick coating, and they are both large enough so I can cook big batches of meatballs.

Greek Meatballs

For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,

Asian Meatballs

and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!

MeatballMadness-Group

You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!

CLICK HERE TO SEE THE RECIPES AND HOW I MADE THEM WITH MY KITCHENAID EQUIPMENT ON THE KITCHENTHUSIAST BLOG! 

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California Dreamin’ Grilled Cheese

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California Dreamin Grilled Cheese

So this is where I’m supposed to go on and on about how delicious this grilled cheese sandwich is. And what’s in it. And why it’s a rockstar recipe that nobody else has. And why you need to make it now.

But guess what? I just did a food photo shoot for a NYC catering company and bakery for the past 2 days and shot at least 1000 photos that need to be culled through and selected to share with my clients and it’s enough to make your head spin faster than Linda Blair in The Exorcist. AND the fact that the Mad Men finale is coming on in less than 2 hours and I have some catching up to do and some last savoring moments of Don Draper to hold on to while I can.

California Dreamin' Grilled Cheese 3

OK – so now that I got that off my chest, here’s a little ditty of a recipe that I whipped up on Friday afternoon for a grilled cheese contest I entered for Wisconsin Cheese. It’s actually quite lovely and spring-y and full of good things. Homemade Strawberry-Rhubarb Compote, strawberries, granny smith apples, grilled chicken paillards, kale with lemon and parmesan, honey dijon mustard, melted sharp white cheddar and gooey mozzarella cheese – all grilled on a whole wheat pita (actually 2 of them).

California Dreamin Grilled Cheese

It’s called California Dreamin’ Grilled Cheese because all the good things inside remind me of a sunny, breezy day on Pacific Beach in San Diego watching the sunset with a margarita in my hand with my toes in the sand, salty sea mist on my face, while basking in the glow and enjoying everything in life there is to offer. So here you go. Whether I win the contest or not – it’s absolutely fabulous, and will make you want to hop on a plane to the west coast and catch a few rays yourself.

Now back to my Sauvignon Blanc and Don Draper fix. Enjoy and Happy Sunday! 🙂

California Dreamin’ Grilled Cheese

Ingredients

  • 2 tablespoons butter
  • 2 whole wheat pitas
  • 1 tablespoon olive oil
  • 1 chicken breast, cut in half lengthwise and pounded thin
  • 1/2 cup strawberries, sliced
  • 1/2 cup green apple, sliced
  • 1 cup kale, chopped
  • 1 tbsp lemon juice
  • 2 tbsp Wisconsin Parmesan, shredded
  • Sea salt
  • Fresh cracked black pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 4 slices Wisconsin Sharp Cheddar, sliced
  • 4 slices Wisconsin Mozzarella
  • 4 tablespoons Strawberry-Rhubarb compote
  • Strawberry-Rhubarb Compote:
  • 1 cup strawberries, sliced or chopped
  • 1 stalk rhubarb, sliced into small chunks
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Instructions

  1. Strawberry-Rhubarb Compote:
  2. Stir strawberries, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove from pan and set aside.
  3. Add the rhubarb, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water back into same pan and simmer for about 6 minutes until rhubarb is tender and soft. Transfer rhubarb to same bowl as strawberries and add all liquid to the pan through a strainer.
  4. Raise heat to medium high and simmer until liquid thickens and reduces to almost half.
  5. Return strawberries and rhubarb to liquid and let cool.
  6. Make sandwich:
  7. Preheat olive oil in a grill pan or sauté pan to medium/high heat.
  8. Mix honey and mustard together in a small bowl and set aside.
  9. Rub chicken with olive oil, sprinkle with salt and pepper, and grill chicken pieces for about 6-8 minutes until cooked through, remove from pan.
  10. Spread both pitas on one side with butter.
  11. Spread each pita on reverse side with honey Dijon mustard on a cutting board or piece of plastic wrap.
  12. Top with sliced mozzarella cheese slices.
  13. In a small bowl, toss kale, lemon juice, salt and pepper and place on top of each pita over Mozzarella.
  14. Top one pita with both pieces of grilled chicken.
  15. Drizzle Strawberry-Rhubarb Compote over the chicken.
  16. Layer on the sliced strawberries, apples and top with cheddar cheese slices.
  17. Top the sandwich with other piece of pita bread (butter side up) and place in preheated grill pan.
  18. Smash the sandwich together with a heavy spatula or panini press and grill on both sides until cheese is melted and pita is crispy.
  19. Cut in half and serve with additional Strawberry-Rhubarb Compote and Honey Dijon for dipping.
  20. Makes one sandwich.
  21. Note: you can make the Strawberry-Rhubarb Compote ahead of time and store in an airtight container in the fridge. You can also double the recipe to make more for other uses (great over vanilla ice cream, pancakes, whipped cream or greek yogurt and granola!!)
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Food Trends of 2014 + Flavor Forecast for 2015

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2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.

Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

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Top Ten {Things I Love} :: Holiday 2014

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Things I Love-holiday 2014

These are a few of my favorite things…food, wine, cooking tools, home and barware, recipes, cookbooks, etc…just simply places and things I love that I think are notable and worth a big shout out for their awesomeness! And they make great gifts for the holidays as well..Happy Holidays everyone! 

Kitchen in France Cookbook

1. A Kitchen in France: A year of cooking in my farmhouse – cookbook by Mimi Thorisson

This is a gorgeous full color cookbook by Mimi Thorisson of Manger, one of my favorite food bloggers. It’s full of beautiful photos by her husband and lovely recipes from her farmhouse in France. Enough to make you want to quit your job and move there and bake tarts all day long.

Grab a copy on Amazon.com here.

west elm pillows

2. West Elm Velvet, Metallic and Mongolian Lamb Pillows

These beautiful pillows by West Elm are a great gift idea for that person who has everything – a little indulgent, but so pretty and festive for the cold Winter months.

Pick up a few of these beauties online here.

english toffee

3. English Toffee

English Toffee is one of those things I absolutely crave during the holidays! It’s rich, buttery, crunchy and chocolatey and makes the perfect gift, whether you make your own or get some pre-made it’s absolutely delicious and addicting. In fact, I’m planning to make some myself this year for stocking stuffers!

Here’s a great recipe for it on Food.com, or pick up a batch at Williams-Sonoma which comes in a festive holiday tin.

photo: Delicious as it Looks

holiday cocktail party set - Mouth.com

4. Holiday Cocktail Party Collection – Mouth.com

Everyone loves a cocktail party but sometimes it’s more work than  you expect it to be. Mouth.com, a specialty indie food store has a Holiday Cocktail Party set that has all the essentials packaged up by local food producers to get your holiday party in gear. It comes with a variety of cheeses, Ginger Caramels, Old Bay peanuts, Vanilla Pickled Cherries, Sesame Lavish Crackers, Dark Chocolates and more. YUM.

Pick one up online here, and check out their other fun collections while you’re at it!

beaded table linens Neiman Marcus

5. Capiz Shell Beaded Table Linens – Neiman Marcus

Absolutely love these gorgeous Capiz shell beaded table linens by Kim Seybert at Neiman Marcus. It comes in a table runner and placemats with matching napkin rings. Festive enough to feast at Christmas like Queen Victoria. LOVE.

Get them online here.

Il Buco Vita

6. Il Buco Vita 

Il Buco Vita is a hidden gem, above the Il Buco Italian restaurant in NoHo NYC. It’s a showroom full of gorgeous handmade Italian and Mediterranean ceramics, linens, glassware, home furnishings and antiques that will make you swoon.

Visit their store online here and their showroom at 51 Bond Street, NYC

Swedish Meatballs

7. Swedish Meatballs

Swedish Meatballs are one of those appetizer dishes perfect for a holiday cocktail party. My Mom makes them every year for New Years Eve and I just can’t get enough of them. Try this recipe by BBCGoodFood, Bon Appetit or Food & Wine. For a cool twist, try this recipe for Nut-and-Seed Crusted Sausage Meatballs with Mustard Sauce. Totally indulgent and pure YUM.

Caramel Chocolate Tart

8. Dorie Greenspan’s Golden Caramel and Chocolate Tart

I love making tarts during the holidays, especially luscious ones made with caramel and chocolate. Dorie’s has a simple recipe for making a perfect tart dough, and the filling is perfect too, with melted bittersweet chocolate lining the crust with a silky, creamy homemade golden caramel on top. Divine.

Get the recipe here

foodie dice

9. Foodie Dice and Mixology Dice

As foodies, I know we all love to cook. But sometimes we get stuck in a rut and need a boost for some new creative ideas for our cooking. Same goes for cocktails – we drink the same old thing and how fun would it be to toss a few dice and get some fresh ideas for your mixology? Check out the Foodie Dice and Mixology Dice – with just a simple toss, you’ll get suggestions for making your own fab creations with fresh ingredients and combinations of your own.

Get ’em online here.

vintage champagne flutes

10. Vintage Etched Champagne Flutes – Williams Sonoma

What kind of holiday celebration would it be without some bubbly? Get these gorgeous vintage etched champagne flutes from Williams-Sonoma for the party, and while you’re at it, don’t forget to pick up some bubbly to fill them with! If you’re in the mood to splurge, try a vintage 2004 Dom Perignon ($160), or try a Cremant de Bourgogne, a little less expensive than Champagne made in a Brut Rose, but just as tasty and bubbly ($24). Or try some sparkling wine (Blanc de Blancs) as an option- Gloria Ferrer has a great one from Sonoma CA.

 

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Spring is here! Spring Canapes & Cocktails Party with KitchenAid

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Spring Canapes & Cocktails!
Spring Canapes & Cocktails!

Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season. Fava Beans, Baby Garden Peas and Strawberries are a few of my favorites that start popping up in April and May with the first bloom of Spring.

I love to use my KitchenAid® 13-Cup Food Processor for making quick and tasty dips and spreads – I simply toss all the ingredients in the bowl of the food processor and give it a few whirls to make easy canapés and appetizers for sharing with friends.

An easy, fun idea is to serve crostini with a spread made of baby garden peas and fava beans, mixed with roasted garlic, mint, greek yogurt, feta cheese, lemon zest and olive oil. The flavors are bright, and it’s a light and healthy appetizer, perfect for spreading on toast and serving with fresh veggies for dipping. I love to serve them with some light Spring cocktails made with vodka, lemonade, fresh strawberries, mint and soda – perfect complement for the bite sized crostini! You can also make crostini with different veggies such as roasted red pepper, artichokes, avocado, olives – whatever you’re in the mood for!

Check out my post on KitchenAid’s Kitchenthusiast Blog for recipes, party ideas and how-to’s to get your Spring party started!

Spring Ingredients
Spring Ingredients
Minted-Pea-&-Fava-Bean-Crostini
Minted Pea & Fava Bean Crostini
Strawberry Mint Vodka Lemonade Cocktails
Strawberry Mint Vodka Lemonade Cocktails
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Food Styling for Mario Lopez and Avocados from Mexico on NBC Live and Bethenny Shows!

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Mario Lopez NBC Live

I recently did a fun food styling TV segment for Mario Lopez and Avocados from Mexico on the Bethenny show and NBC New York Live. The segment featured Mario discussing his new cookbook Extra Lean,  demonstrating how to use fresh avocados in your everyday cooking for delicious healthy meals. I made his Chicken Enchiladas with Black Bean, Corn and Avocado Salsa for the show – it turned out absolutely delicious and was a hit backstage! I also made some gorgeous Avocado, Mozzarella and Tomato Salad Bites for the Bethenny Show that were super cute and delicious. Here’s the recipes and some fun behind the scenes photos from the show!

WATCH THE VIDEO FROM NY LIVE NBC SHOW 

Chicken Enchiladas

Chicken Enchiladas with Black Bean, Avocado and Corn Salsa

Serves 3

Ingredients:

6 corn tortillas
2 tsp olive oil
1/2 cup diced bell pepper
1/2 cup diced onion
1/2 tsp salt
1/2 tsp dried oregano
6 oz cooked chicken breast, shredded
2 tbsp canned green chiles
1/2 cup mild tomato salsa, divided
1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
Chopped scallions
Hot sauce (optional)
Nonstick cooking spray

Directions:

  1. Preheat oven to 375°F.
  2. Wrap tortillas in aluminum foil and place in the oven to warm.
  3. Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes.
  4. Add chicken, green chiles, 1/2 cup salsa, and spinach and cook until spinach is wilted.
  5. Remove tortillas from the oven and spray a 9 x 9 inch baking dish with non-stick cooking spray
  6. Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.
  7. Top tortillas with Black Bean, Avocado and Corn Salsa and cheese and bake for 10 minutes until cheese is melted.
  8. Garnish with chopped scallions, additional Black Bean, Avocado and Corn Salsa and serve with hot sauce, if desired.

—–

Black Bean, Avocado and Corn Salsa

Serves 4 – 8

Ingredients:

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tbsps chopped fresh cilantro
1 tsp grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Directions:

In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper. Add avocado; toss gently. Season with salt, if desired.

photo: Kristen Hess

Avocado-Mozzarella-and-Tomato-Salad

Avocado, Mozzarella and Tomato Salad

Serves: 4 – 6

Ingredients:

  • 2 Hass Avocados from Mexico, sliced
  • 2 ripe tomatoes
  • 1 pound mozzarella
  • 1 1/2 ounce bunch of fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Directions:

  • With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices.
  • Slice the mozzarella 1/4 inch thick.
  • Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
  • Drizzle on the olive oil and vinegar.
  • Season with salt and pepper.

photo: Avocados from Mexico

Mario Lopez

mariolopez1

mariolopez2

mariolopez3

Set and Mario Lopez photos: Kristen Hess

 

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Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita

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Spiced Moroccan Burgers with Green Harissa, Feta and Mint

If you haven’t tried Moroccan Harissa before, listen up. It’s a lovely pepper sauce blend made with chili peppers, bell peppers, garlic, extra virgin olive oil, vinegar, salt. That’s it. And it’s totally delicious.

Mina Green Harissa

Harissa is a staple of Tunisian and Moroccan cuisine, and it is the central condiment in kitchens in North Africa used as a spread, a dip or drizzled on top of nearly any dish. Versatile as it is, you can pair it with lamb or pork, fish, chicken or beef as a marinade or base for a Moroccan tagine dish. Drizzle some over couscous and grilled vegetables, or use it as a dressing for potatoes or dip some grilled flatbread or pita in it.

Mina Harissa

I first tried Mina Harissa Pepper Sauce last year when I met owner and creator Mina from Casablanca Foods at the Just Food Conference, and fell in love. They were giving away samples of their red pepper Harissa sauce that came in three different styles (Mild, Medium and Spicy). It had just the right amount of heat, and tons of flavor from the chilies, bell peppers and garlic.

Sun-dried tomatoes, feta and mint

They now have a new flavor made with green chilies and green peppers that is equally delicious with a medium spicy heat and tangy flavor. I was lucky enough to sample some of this new green goodness sauce and created a tasty, fun recipe to go with it – Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita. The burgers are mildly spiced with cumin, ancho chile, onion, garlic and mint, then served over grilled pita and topped with the green harissa sauce, crumbly fresh feta, chopped fresh mint and sun dried tomatoes. They’re super easy to make, and super flavorful with the delicious blend of spices, fresh herbs and ingredients. Enjoy!

Learn more about Mina Harissa

Shop for Mina Harissa products online at Abe’s Market or Amazon.com

Spiced Moroccan Burgers with Green Harissa, Feta and Mint

Ingredients

  • SPICED MOROCCAN BURGERS
  • 1 pound ground beef or lamb
  • 3/4 cup seasoned bread crumbs
  • 1 large egg, beaten
  • 1/4 cup mint, chopped
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ancho chile powder
  • 1 tablespoon dried minced onion
  • 3 garlic cloves, minced
  • 2 tablespoons garlic herb infused oil, for basting
  • 1/2 cup Mina Harissa Green Harissa Pepper Sauce
  • 2-4 sun dried tomatoes, for garnish
  • 1/2 cup crumbled feta cheese, for garnish
  • 1/4 cup fresh mint, chopped for garnish
  • Dash of smoked paprika, for garnish
  • GRILLED PITA BREAD
  • 2-4 pieces of pita or flatbread
  • 1-2 tablespoon garlic herb infused oil
  • Sea Salt, for garnish
  • Smoked paprika, for garnish

Instructions

  1. Preheat a grill pan over medium high heat.
  2. In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
  3. Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
  4. To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
  5. Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
  6. Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
  7. To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
  8. Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.
http://www.theartfulgourmet.com/2013/04/08/spiced-moroccan-burgers-with-green-harissa-feta-and-mint-over-grilled-pita/

Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita Bread

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first. I received a bottle of Mina Harissa Green Harissa Sauce for product sampling. All opinions expressed are my own and this is not a paid advertisement.

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5 Holiday Appetizer Recipes and Colavita Olive Oil Holiday Giveaway!

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Holiday Appetizer Recipes & Colavita Holiday Giveaway
Holiday Appetizer Recipes & Colavita Holiday Giveaway

The holidays are here, and what better way to celebrate by throwing a holiday cocktail party with friends and family? I’ve teamed up with Colavita this season to celebrate with all of you, by creating  some delicious Holiday Appetizer recipes using their World Selection and Private Selection Extra Virgin Olive Oils and Flavored Cooking Oil blends. 

Colavita Olive Oil Collection

Colavita Olive Oil Giveaway!

*THIS GIVEAWAY HAS ENDED – Congratulations to Manda Kay, the winner of our Colavita holiday giveaway! Hope you cook up lots of goodies with your EVOO & Balsamic Glace! Happy Holidays 🙂

I’ve teamed up with Colavita this holiday season and giving away some of their delicious olive oils and balsamic vinegars so you can celebrate the season by cooking up some holiday goodies of your own! The winner will receive: one (1) 3/4 liter of Colavita Private Selection Fruttato EVOO, one (1) 32 oz Roasted Garlic EVOO plus one (1) 29.5 oz bottle of their Balsamic Glace. 

All you have to do to enter the giveaway is leave me a comment at the end of this post telling me what your favorite Holiday Appetizer to make with olive oil is.

*For extra entries, just follow me on twitter, facebook, pinterest, google+, tumblr or sign up for my newsletter (at the top right hand side of this page) and tell me you did so in the comments section. **As an added bonus, Colavita is also offering a 25% discount to all of my readers on any purchase in their online store. Simply enter the code ‘AG25’ to receive the discount upon checkout!

**This giveaway begins on Sunday, Dec 9th and ends Sunday Dec 23rd at midnight EST, where one person will be selected by random from the comments section below.**

Colavita World Selection Olive Oils are a new collection of extra virgin olive oils exploring the tradition in countries outside of italy from estates and farms in Australia, Argentina, California, Greece, Spain and Portugal as well as other prime olive oil growing nations. Read more about a few of my favorites that I used in my recipes below!

Colavita California EVOO

 

Colavita 100% Californian EVOO

The warm climate in the “Golden State” of California fosters both grape and olive cultivation perfect for wines and olive oils. The Colavita 100% Californian EVOO is pressed from olives grown in the Sacramento and San Joaquin valleys of California. The mild flavor makes this oil perfect for all culinary applications. Enrich your favorite meal with a drizzle of EVOO and a glass of wine.

Read more and get it online

 

Colavita Roasted Garlic EVOO

 

Colavita Roasted Garlic EVOO

Colavita Roasted Garlic EVOO is a product originally created exclusively for BJ’s Wholesale Stores. To many it has become the “gateway product” that exposes customers to the entire Colavita family of products. It is raved about on their online store so we wanted to share it with all of you! It’s the perfect finishing oil and wonderful for enhancing garlic already present in your dish. Try it on Garlic Bread or my Homemade Pita Chips (recipe below).

Read more and get it online

 

Colavita Argentina EVOO

Colavita 100% Argentina EVOO

The Argentina EVOO was a hands-down favorite at this year’s New York Wine and Food Festival. Arbequino, Coratina and Manzanilla olive cultivars grown in the Catamarca and Mendoza regions of Argentina give this EVOO and intense, fruity aroma and taste. Pair this EVOO with soups, roasted fish, grilled vegetables and red meat for an unbeatable duo.

Read more and get it online

 

 

 

Colavita Private Selection EVOO

Colavita Private Selection Fruttato EVOO

Colavita’s Fruttato Oil has recently been inducted into the Colavita “Private Selection” line. This line was created to highlight the products which have received the honor of being marked a Colavita family favorite. It is made by cold pressing new harvest olives just before their peak ripeness. The result is a full bodied EVOO which is slightly pungent with peppery flavor notes.

Read more and get it online

 

 

 

Colavita Roasted Garlic Oil Blend

 

Colavita Roasted Garlic Oil Blend

This Colavita Premium Blend is an all-purpose cooking, frying, and salad dressing oil which combines the delicate hint of roasted garlic in a light Canola Oil and Virgin Olive Oil Blend. It is a versatile oil that is naturally low in saturated fats and has no trans fats.

Read more and get it online

 

 

 

 

 

 Holiday Appetizer Recipes

Sweet and Spicy Chicken Bites
Sweet and Spicy Chicken Bites

Sweet and Spicy Chicken Bites

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-10

These yummy sweet and spicy Asian Chicken bites combine honey, soy sauce, orange and Sriracha to make a fun bite-sized appetizer with a delicious glaze.

Ingredients

  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons fresh orange juice, plus 1 tsp zest
  • 2 tablespoons soy sauce
  • 2 teaspoons Colavita Roasted Garlic EVOO
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 pound skinless boneless chicken thighs, cut into bite sized pieces
  • 1 tablespoon Colavita Roasted Garlic EVOO
  • Fresh ground white pepper
  • Dash of red pepper flakes
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 tablespoon black and white sesame seeds, toasted (for garnish)
  • 1 green onion, sliced thin (for garnish)

Instructions

  1. Combine all ingredients from honey through minced garlic and place inside a large plastic freezer bag.
  2. Cut up chicken into bite-sized pieces and trim visible fat, place in bag and marinate in refrigerator for at least an hour to overnight.
  3. Preheat oven to 425 degrees.
  4. Remove chicken from freezer bag, reserving marinade, and place on a greased baking sheet.
  5. Bake for 20 minutes, turning one time until chicken is browned nicely.
  6. Strain marinade and discard solids, and pour into a saucepan bringing to a boil. Reduce heat and cook for about 3 minutes.
  7. Combine water and cornstarch and slowly pour into glace in saucepan. Add fresh cracked white pepper and red pepper flakes, stirring well.
  8. Turn oven up to 500 degrees.
  9. Toss chicken bites with the glaze and broil for about 5 minutes.
  10. Meanwhile, toast sesame seeds for a few minutes in a pan over medium heat and chop green onion.
  11. Serve chicken bites garnished with sesame seeds and green onions with cocktail toothpicks on a small platter or small plates.

Notes

Recipe adapted from Cooking Light March 2003

http://www.theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

 

Caramelized Onion, Ricotta & Pancetta Tart
Caramelized Onion, Ricotta & Pancetta Tart

Caramelized Onion, Ricotta & Pancetta Tart

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 8

This is a lovely tart recipe that combines sweet and savory flavors. The caramelized onions give it a sweet flavor with a hint of fig balsamic vinegar, balanced out by creamy ricotta, nutty Gruyere cheese, fresh herbs and crispy pancetta.

Ingredients

  • 1 package pancetta (8 thin slices)
  • 3 tablespoons Colavita Fruttato EVOO
  • 2 sweet Vidalia onions, halved lengthwise and sliced thin
  • 1 tablespoon brown sugar
  • Kosher salt
  • Fresh ground black pepper
  • 1-1 1/2 tablespoons Fig balsamic vinegar (Tavern Direct brand)
  • 1 cup fresh ricotta
  • 1 egg yolk
  • 1 tablespoons dried Fines Herbes (or 2 tablespoons fresh herbs)
  • 1/2 cup shredded Gruyere cheese
  • 1 frozen pie shell, defrosted, or homemade tart dough

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a saute pan over medium heat and cook pancetta until browned but not fully cooked, about 5 minutes. Drain fat from pan and place pancetta on paper towels to drain to the side. Once cooled, chop pancetta into small pieces.
  3. Peel onions, remove top and bottom stems and cut in half lengthwise.
  4. Slice onions thin (about 1/8" thick or desired thickness).
  5. In the same saute pan, add 3 tablespoons olive oil and heat over medium high heat.
  6. Add onions and cook over medium high for about 10 minutes.
  7. Sprinkle brown sugar, salt and pepper over onions and stir well, cook another 10-20 minutes, reducing heat to medium low if onions start to brown too quickly.
  8. Continue cooking and stirring onions over medium low for another 15 minutes, add a few teaspoons of water if desired.
  9. Add the fig balsamic vinegar to the onions, turn heat down to low and let cook until they are caramelized, soft and sweet, up to an hour total.
  10. Combine the ricotta, egg yolk and Fines Herbes together in small mixing bowl.
  11. Spread the ricotta mixture over the pie shell in a 9" tart pan with removeable bottom.
  12. Sprinkle Gruyere cheese over ricotta.
  13. Top with caramelized onions and pancetta.
  14. Bake the tart in the oven for approximately 30-45 minutes until pastry and filling are golden brown, and pancetta is crispy.
  15. Let tart cool on a cooling rack for 10-15 minutes before serving.
  16. Serve tart cut into wedges.

Notes

If you prefer to make your own tart dough rather than using a frozen pie crust, Martha Stewart has a great recipe for Flaky Tart Dough on her website at http://www.marthastewart.com/319448/flaky-tart-dough

http://www.theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Parmesan Garlic Artichoke Dip w/ Homemade Pita Chips
Parmesan Garlic Artichoke Dip w/ Homemade Pita Chips

Parmesan Garlic Artichoke Dip

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 8

Hot Artichoke dip is one of my all time favorite holiday dip recipes, and this one is extra special, using Colavita's California EVOO, lemon zest and minced garlic with lots of gooey cheese. Instead of using mayonnaise, I substitute a light sour cream to cut some of the fat and calories. Serve with my homemade baked pita chips or crackers.

Ingredients

  • 2 tablespoons Colavita California extra virgin olive oil
  • 1 package frozen artichokes, defrosted
  • 1 tablespoon minced garlic
  • zest and juice from 1/2 lemon
  • Garlic salt with parsley (to taste)
  • Fresh cracked black pepper (to taste)
  • 1/2 cup shredded parmesan cheese
  • 1 cup shredded light monterey jack cheese, plus 1/2 cup for topping
  • 1/2 cup light sour cream
  • dash of cayenne (optional)
  • dash of paprika (for garnish)
  • 1 green onion, sliced thin (for garnish)

Instructions

  1. Heat oil in a saute pan over medium high heat. Add artichokes and minced garlic, saute about 5-7 minutes until heated through.
  2. Add lemon juice, zest, garlic salt and pepper, mix well and cook another few minutes, set aside.
  3. Meanwhile, add shredded cheeses and sour cream together in a mixing bowl.
  4. Add sauteed artichokes, garlic and lemon to cheese and sour cream.
  5. Sprinkle with a dash of cayenne (if desired), mix well and transfer to a casserole dish.
  6. Sprinkle additional monterey jack cheese over the top and bake in the oven for about 20-30 minutes until bubbly and cheese is melted on top.
  7. Let cool a few minutes, sprinkle with paprika and green onions. Serve with homemade baked pita chips (recipe follows), crackers or crudites.
http://www.theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Baked Garlic Pita Chips

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes 36 pita chips

Making homemade pita chips is super easy and way better than buying the storebought kind for your holiday party. Mine are made with whole wheat pita bread, drizzled with EVOO, and sprinkled with garlic salt and cumin for some extra flavor. So delicious and crispy straight out of the oven and so addicting you'll never buy them again! Serve with Hot Parmesan Garlic Artichoke Dip or any of your other favorite party dips.

Ingredients

  • 6 whole wheat pita rounds
  • 2 tablespoons Colavita California EVOO
  • 1 tablespoon garlic salt
  • 1/2 tablespoon cumin

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut pita rounds into triangles (6 wedges per pita).
  3. Lay out pita wedges on a baking sheet and brush each wedge with olive oil.
  4. Sprinkle garlic salt and cumin on top.
  5. Flip over pita wedges, repeat coating with oil, salt and cumin.
  6. Place baking sheet(s) in oven and cook pita wedges for about 15 minutes (checking to make sure they don't burn!)
  7. Let cool, and serve with Hot Parmesan Garlic Artichoke Dip.
http://www.theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Sage, Lemon & Garlic Cocktail Meatballs
Sage, Lemon & Garlic Cocktail Meatballs

Sage, Lemon & Garlic Cocktail Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 18 medium or 36 small meatballs

Serving Size: 2-4 per person

Everyone loves cocktail meatballs at holiday parties! These lovelies have a hint of lemon and sage and are light and fluffy, made with ground pork or chicken. They are first browned on the stovetop and then finished in the oven until golden brown. They're delicious alone, or dipped in a hot pepper jelly (Williams-Sonoma brand is great), balsamic pear jam (there's one by Academia Barilla that is to die for) or simply dipped in balsamic vinegar glace.

Ingredients

  • 3 slices of bread, crusts removed
  • 1/4 cup milk
  • 1 pound ground pork or chicken
  • 1/4 cup fresh sage, chopped fine
  • 1 tablespoon garlic, minced
  • 1/2 cup onion, minced
  • zest and juice from half a lemon
  • 1 cup mozzarella cheese, shredded
  • 1 teaspoon red pepper flakes
  • 1 egg, beaten
  • 1 teaspoon garlic salt
  • Fresh ground black pepper, to taste
  • 1 tablespoon Colavita Argentina EVOO
  • 1 tablespoon Colavita Roasted Garlic Cooking Oil Blend
  • Red Pepper jelly, for dipping (Williams Sonoma brand)
  • Balsamic Pear jam, for dipping (Academia Barilla brand)
  • Colavita Balsamic Glace, for dipping

Instructions

  1. Preheat oven to 350 degrees F.
  2. Remove crusts from bread and tear into small pieces in a large mixing bowl, add milk and let soak for 10-15 minutes.
  3. Mix in ground pork or chicken, sage, garlic, onion, lemon juice and zest, cheese, pepper flakes, egg, salt and pepper with soaked bread crumbs with your hands in a claw-like motion to keep meatballs light and fluffy.
  4. Roll meat mixture into small to medium size meatballs (small makes approximately 36, medium makes approximately 18).
  5. Heat olive oils in a large saute pan over medium heat (if not using cooking oil blend, mix EVOO with a tablespoon of butter to avoid temperature from getting too high and splattering).
  6. Cook meatballs in batches in the oil for about 5 minutes each batch until meatballs are browned on all sides, drain on paper towels.
  7. Once all meatballs are browned, place them on a large rimmed baking sheet coated with cooking spray to avoid sticking.
  8. Bake in the oven for approximately another 15 minutes until cooked through and to keep warm.
  9. Top with additional garlic salt (if desired), fresh chopped sage, and serve with red pepper jelly and balsamic pear jam, and Colavita Balsamic Glace for dipping.
http://www.theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Crunchy Zucchini Sticks w/ Yogurt Dill Sauce
Crunchy Zucchini Sticks w/ Yogurt Dill Sauce

Crunchy Zucchini Sticks w/ Yogurt Dill Sauce

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8-10

These zucchini sticks are a great appetizer for any holiday party. They have a light crunchy coating of Japanese Panko seasoned bread crumbs and are finished with a splash of lemon and sprinkling of sea salt. They go perfect with the cool and creamy yogurt dill sauce or even a ranch dressing for dipping.

Ingredients

  • CRUNCHY ZUCCHINI STICKS
  • Colavita Roasted Garlic Cooking Oil Blend
  • 4 medium zucchini, cut into half, into long strips
  • 1 cup all-purpose flour
  • 1 cups Panko Japanese-style seasoned breadcrumbs
  • Sea salt and fresh ground pepper
  • 2 large eggs
  • Sea salt, for sprinkling, to taste
  • Lemon wedges, for garnish
  • Fresh minced dill, for garnish
  • YOGURT DILL SAUCE
  • 1 cup of Greek yogurt
  • 2-3 tablespoon minced dill
  • Sea salt and pepper, to taste

Instructions

  1. CRUNCHY ZUCCHINI STICKS
  2. Heat olive oil over medium high heat in a large deep saute pan, about 2 inches high.
  3. Trim ends off zucchini, cut in half and then in half again lengthwise.
  4. Cut zucchini into large strips about 1/2 an inch thick.
  5. Pour the flour and Panko breadcrumbs into one large bowl and season with salt and pepper.
  6. Beat eggs in a separate bowl.
  7. Dip zucchini sticks in egg, shaking off excess, then dip in bowl to coat with flour and breadcrumbs.
  8. Place coated zucchini on a baking sheet.
  9. Fry in batches until golden brown, draining excess oil on another baking sheet lined with paper towels.
  10. Squeeze some fresh lemon juice on top of zucchini and sprinkle with fresh dill and additional sea salt to taste.
  11. YOGURT DILL SAUCE
  12. In a medium bowl, mix together greek yogurt, dill, salt and pepper to taste.
http://www.theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

*This is a sponsored post by Colavita, but as usual, all opinions expressed are my own. I received 5 bottles of Colavita olive oil samples to create the recipes for this article and holiday promotion. Winners of the giveaway will receive the prizes directly from Colavita by mail and should expect 2-3 weeks delivery time due to the holidays. 

**All photographs, recipes and copy are copyrighted by Kristen Hess/The Artful Gourmet 2012 and cannot be republished without my permission or credit on the reposted original material from this article or website.

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