Appetizers Recipes

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Tomato Chutney Appetizers with Blue Cheese Recipe

Living in a multicutural household, I love melding flavors on our plates. This evening, I had leftover tomato chutney and created mini blue cheese appetizers. How cute did they turn out? 

The spiciness from the chutney against the richness from the cheese is always a hit. And if you prepare the chutney in advance (you could also use any store-bought chutneys mixed with a bit of tomato sauce), you can bake these adorable appetizers in no time.

Aria, at only 28-months-old, is already the best sous-chef a mom could ever hope for. She helped me play and create disks of puff pastry. Aria's always eager to learn new things. Cooking with your toddler is a great method to practice and learn new shapes.


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Beet Polenta Appetizer Recipe Recipe

Beet Polenta Appetizer Recipe

03.12.14 by Jackie

I love the flavor combination of beets and sage; I've used the same marriage of flavors in soups, pasta dishes and vinaigrettes on multiple occasions. This time, I made a variation of a polenta appetizer and flavored it with this particular pairing. 

The beets gave a regal color to the bite-size portions and I repeated the sage flavor in the cream topping. The corn nugget garnish was my "cherry on top" and was a reminder of the cornmeal used for the polenta. 

You’ve probably noticed over the years that our family hosts a large number of dinner parties. My favorite part is creating new appetizers because it really levels the playing field for me. First I come up with a flavor combination that I know works incredibly well as my basis, then turn it into a miniature, aesthetically pleasing, unique piece of art. You know the saying: you eat with your eyes first! 


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Filet Mignon Appetizers with Tomato Chutney Recipe

We recently hosted a formal dinner partiy and I wanted every single dish to taste extraordinary, so I prepared over-the-top filet mignon appetizers to start the evening. I layered the bite-sized starters with puff pastry, Indian-inspired tomato chutney, ash-ripened chèvre and the pièce de résistance: a decadent slice of medium-rare filet mignon

My favorite part was to see the reactions of my guests during the party. You don't need to use a whole lot of the sophisticated meat; a thin, dainty slice of the steak is enough to impress your crowd. I sealed the deal with a good glass of red wine and carried on with the (I hoped!) eye-popping menu. 


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Goat Cheese Arugula Recipe Recipe

Goat Cheese Arugula Recipe

02.27.14 by Jackie

There is something utterly delightful about this goat cheese arugula salad. The combination in the first place is  exquisite but I wanted to kick it up a notch by breading the medallions of goat cheese with crumbs of freshly baked brioche. I also added a carpaccio of mango and radish to add color to the salad.

The technique for obtaining perfectly sliced mango is nothing simpler than using thread. In my childhood, we would often use this method to slice meat pate for a clean cut, especially during the holidays. I often find myself using tools that don't necessarily belong in the kitchen, but are perfect for the job at hand.


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Green Bean and Fennel Tart Recipe Recipe

I spent the entire week in Los Angeles. I took the opportunity to visit relatives and family friends, and I even ended up teaching them a couple of dishes.

The concept for this savory tart is very simple. I showed them how to make a flaky crust that took no more than 5 minutes. Then I used whatever vegetables we had on hand. This version contained thinly sliced fennel, shallots, super sweet baby bell peppers and dill for the filling. I wanted a pop of color, so as soon as the tart was fully baked, I topped it with boiled, bright green haricots verts and a few slices of homemade mozzarella. I returned it to the oven for a few minutes and we were done. What a fun way to spend Sunday in the kitchen! 


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