Dessert: Puff Pastry Purses

January 14, 2013 by Lee in Plan for a Party

This dessert is quick, easy and decadent - though just a few bites! Anything combining chocolate with butterscotch is my first choice, but try another flavor of chocolate pieces if you prefer. It's a pretty little package too, all wrapped up in puff pastry, so it's perfect for guests (or impressing visiting parents!). After I served this at a DC party, one friend asked if I would include it on Transitional Cook -- so, Maudood, this one's for you... Enjoy!

Adapted from Chocolate Bundles - Pepperidge Farm

INGREDIENTS

1 sheet of puff pastry, thawed
flour, for dusting work surface
3 oz. [84g] semi sweet chocolate pieces
3 oz. [84g] butterscotch pieces
one egg, for egg wash

DIRECTIONS

Unroll sheet of thawed puff pastry on floured work surface. Smooth seams and cut sheet in quarters to make four squares.
Combine chocolate and butterscotch pieces in small bowl
Put 4T [40g] of chocolate/butterscotch mixture in center of each square
Brush edges of the squares with water
Bring the corners of each square to the center on top of the filling
Twist to seal and fan out corners of pastry
Wisk egg in small bowl -- brush egg wash over pastry in thin layer
Place each filled square on baking sheet
Bake in 400 degree [204C] oven for 15-20 minutes until puffed and golden

Quick Appetizer: Artichoke Dip

December 30, 2012 by Lee in Plan for a Party

Need a quick appetizer for guests? This is definitely my go-to recipe, and the first one I teach everyone to make for parties. This dip has only 4 ingredients, and can be heated in the microwave or oven! Better yet, you can serve it in a bowl or bread round, and the scooped out bread can sub for crackers. Enjoy!

INGREDIENTS

1 10oz. jar marinated artichoke hearts [283g]
3/4 c. mayonnaise [140g]
1 c. Swiss cheese, shredded [90g]
5 green onions (scallions), chopped
paprika (optional topping)
crackers or bread round for serving

DIRECTIONS

Drain and dice artichoke hearts
In a medium bowl, combine artichokes, mayo, shredded cheese and green onions
Spoon mixture into bread round or microwave/oven safe serving bowl
Sprinkle top of dip with paprika, if desired
Microwave dip on high until hot and cheese is melted or cook in 350 degree [177C] oven for 25-30 minutes until bubbling.

Options: Add drained, chopped spinach or lump crabmeat to change it up!

Entree Salad: Tortellini Pasta Salad

December 15, 2012 by Lee in Plan for a Party, Weeknight Meals

My son is always looking for a hearty pasta salad that he can eat before or after a workout. This one is flavorful and can be served as a main course entree. It combines cheese tortellini, tiny mozzarella balls and a delicious dressing. And, this can easily be upsized for a party. Check out Plan for a Party.

Adapted from Michael Chiarello’s Easy Entertaining

INGREDIENTS

1 9 oz pkg. spinach cheese tortellini [258g]
2 tablespoons extra-virgin olive oil, plus 1/2 cups [30mL] + [120mL]
1 cup halved grape tomatoes [150g]
2 tablespoons chiffonade basil leaves [20g]
1 green onion, minced (scallions)
3 tablespoons lemon juice [45mL]
1 pound fresh mozzarella balls [450g]
2 cups fresh arugula [300g}
Gray salt
Freshly ground black pepper
Parmesan cheese, shaved (optional) [22g]

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.
Meanwhile, in a nonreactive mixing bowl, combine the halved tomatoes, basil, scallions, lemon juice, and remaining 1/2 cup olive oil. Mix to combine and season with gray salt and pepper to taste. When the tortellini have cooled to room temperature, toss with the vinaigrette.
To serve, add the mozzarella balls and scatter the arugula leaves over the top. Dust with parmesan cheese shavings if desired.