“What she didn’t realize was that she was wearing the evidence.”
I’ve never met a boxer I didn’t love, and my own three girls—new baby Rox and Lola and Sophie (high-maintenance sisters and inseparable)—provide me with all the love and amusement one person can handle. Although they are big-time foodies, I never give them treats except for an occasional ice chip. I don’t care to know what Noélle feeds them. Lola loves sweets and sticks of butter, while Sophie prefers finding medicine and eating Noélle’s expensive makeup. The fact that they have attended school regularly and do not beg at the table does little to prevent them from dreaming and sneaking around to look for their favorites.
My cousin Kim comes from Florida every year the day after Christmas to celebrate the New Year with me. She loves to have a pot of my Bean Soup and my Coconut Cream Pie waiting when she gets here. On December 26, 2006, I was waiting when she called on her cell phone to tell me that she was getting off the interstate. I told the girls to sit at the door and wait for Aunt Kim while I walked outside to watch for her car. Something told me to place the pie high up at the back of the counter, just in case. In no more than a minute, I walked back into the house with the counter in full view through the dining room. SHEER HORROR! The pie plainly had no front or center. Sophie shot up the stairs, fearful that she would be blamed, while Lola sat perfectly still and looked at me, as if to say “WHAT?” I screamed “STAY!” and ran upstairs to grab Sophie’s face and swing around all sixty-five pounds of her to smell her breath to make sure that she was innocent. She was. I ran back downstairs, to find Lola still sitting with coconut cream extending from her mouth to her eyebrows and covering the top of her head. It was evident that the funny fawn face with a black mask had thrown herself face first into the pie.
What she didn’t realize was that she was wearing the evidence.
I enjoy entertaining, especially in the summer. Last year, I put in a patio with an outdoor kitchen and spent many nights serving snacks and light meals to friends and family. I even installed television, so we could spend entire nights not having to make trips to the kitchen. I’ve served many satisfying meals out there, consisting of no more than appetizers and snacks.
I celebrate Halloween in a big way. Lola, Sophie, and Rox dress up, and we invite friends over for a chili-and-snack block party. This year, we all sat around a fire pit and enjoyed watching kids of all ages get their treats. It’s tradition on this holiday for us to serve White Chili and Pumpkin Crunch (both featured in Kentucky’s Best), but any of the snacks in this chapter make for a great time spent with neighbors and friends.
Fresh Green Onion Butter is a wonderful topping for bruschetta and grilled vegetables. And Boursin Cheese, which tastes so good on crackers, will not break the bank when you make it yourself. A great idea for pulling parties inside when the weather gets cool is to serve chicken wings and Western Party Caviar. So start planning and come up with an occasion to celebrate in a laid-back way. It’s all about family, friends, and food, right?
SAVORY HERB CHEESECAKE
1 cup Italian-style bread crumbs
3 tablespoons butter, melted
3 tablespoons finely chopped fresh basil
2 cloves garlic, chopped
½ cup light mayonnaise
1 pound ricotta cheese
1 ounce blue cheese, crumbled
1½ cups grated Parmesan cheese
½ cup toasted and finely chopped almonds for garnish
3 tablespoons slivered almonds for garnish
2 tablespoons snipped fresh chives for garnish
Lightly grease 8- or 9-inch springform pan. In bowl, combine bread crumbs and butter. Press into bottom of springform pan. Refrigerate.
In food processor or blender, combine basil, garlic, and mayonnaise until smooth. Set aside.
In mixing bowl, beat together ricotta, blue, and Parmesan cheeses until well blended. Beat in basil mixture. Spread cheese mixture over bread-crumb crust, pressing and smoothing top. Refrigerate for at least 8 hours or overnight.
When ready to serve, remove sides of pan and place cake on a platter. Press chopped almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make a “flower” with slivered almonds and chive stems, if desired. Serve with assorted crackers and toast points.
Yield: 12 servings
ALL-SEASON TOMATO SALSA6 Roma tomatoes, chopped
¾ cup peeled and chopped jicama
½ cup chopped red onion
2 fresh jalapeño peppers, seeded and finely chopped
3 tablespoons chopped fresh cilantro
1 (6-ounce) can tomato paste
¼ cup honey
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon dried oregano, crushed
In large bowl, combine ingredients and mix well. Refrigerate for 3 hours or longer, to blend flavors. Spoon into jar with tight-fitting lid. Store in refrigerator for up to 2 weeks.
Yield: 3 cups
SHRIMP TOAST12 large shrimp, shelled and deveined, with tails
1 egg
2½ tablespoons cornstarch
¼ teaspoon salt
Dash of pepper
3 slices white sandwich bread, crusts removed and quartered
1 slice cooked ham, cut into½-inch pieces
1 hard-boiled egg yolk, mashed
1 green onion, finely chopped
Vegetable oil
Cut deep slit down back of each shrimp. In large bowl, beat egg, cornstarch, salt, and pepper until blended. Add shrimp and toss to coat well.
Place 1 shrimp, cut side down, on each bread quarter and press shrimp gently into bread. Brush small amount of egg mixture over each shrimp. Place 1 piece of ham, small amount of egg yolk, and ¼ teaspoon green onion on top of each shrimp. Press lightly.
In large skillet, heat oil over medium-high heat and add 3 or 4 bread quarters at a time. Cook until golden and gently turn, cooking 1 to 2 minutes on each side. Drain on paper towels.
Yield: 12 servings
BOURSIN CHEESE
cup heavy cream
1 (8-ounce) package cream cheese
cup sour cream
3 tablespoons snipped fresh chives
Zest of 1 orange
1 tablespoon orange juice
Salt and pepper to taste
Whip cream until soft peaks form. Whip together cream cheese and sour cream until smooth and a little fluffy. In bowl, combine cream with cream cheese mixture. Fold in remaining ingredients. Cover and refrigerate for at least 2 hours, to allow flavors to develop.
Yield: 2 cups
CORNED BEEF SPREAD2 cups corned beef, cooked
1 teaspoon Dijon mustard
2 teaspoons horseradish
2 teaspoons chopped fresh dill
½ cup mayonnaise
Salt and pepper to taste
In food processor, combine ingredients and pulse to blend. Do not puree. Mixture should still be chunky. Cover and refrigerate overnight. Serve with cocktail-size rye bread or crackers.
Yield: 24 servings
HEAT’S-ON HOT WINGS3 pounds chicken wings
½ cup (1 stick) butter or margarine
cup Louisiana Hot Sauce (or your favorite brand)
1 teaspoon crushed red pepper
½ teaspoon cayenne pepper
Salt and pepper to taste
Cut off tips and separate wings at the joint. Arrange in a layer in a microwave-safe dish. Cover with plastic wrap and raise a corner to vent. Microwave at medium-high setting for 7 to 10 minutes. (Microwaves vary, so check for doneness every 2 or 3 minutes, rotating the dish and cooking longer if necessary.)
In microwave-safe bowl, melt butter or margarine, and add remaining ingredients. Heat until just bubbly, about 3 minutes. Set aside. Drain chicken on paper towels and toss with sauce. Wings are great when served with blue cheese dressing for dipping.
Yield: 6 servings
CORN RELISH1 cup water
1 cup vinegar
½ cup sugar
½ teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon turmeric
½ teaspoon Tabasco (or other hot pepper) sauce
1 green bell pepper, diced
1 red bell pepper, diced
4 green onions, sliced crosswise
4 cups fresh corn kernels (8 ears of corn)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
In large, nonreactive pot, combine ingredients, except cilantro and parsley. Bring to a boil, reduce heat, and cook at a low boil, uncovered, for 10 minutes. Add parsley and cilantro, and increase heat, cooking until most of the liquid is evaporated. Cool and refrigerate overnight, to allow flavors to blend. Serve as a relish or a vegetable.
Yield: about 3 cups
HOT PEPPER AND PECAN JELLY1 cup water
2 teaspoons Tabasco (or other hot pepper) sauce
cup lemon juice
3 cups sugar
3 ounces liquid pectin
Red food coloring
½ cup toasted and crushed pecans
In large saucepan, combine water, Tabasco sauce, lemon juice, and sugar. Bring to a boil, stirring constantly. Add pectin and a few drops of red food coloring. Let mixture come to a rolling boil and continue to boil for 30 seconds. Add pecans. Remove from heat and skim off foam.
Pour into three 8-ounce canning jars, leaving ¼-inch headspace. Wipe rims of jars and put lids on. Process for 5 minutes in a boiling-water bath. Tighten lids.
Yield: 3 jars
SWEETLY SPICED2 large (1½-pound) mangos, peeled and coarsely chopped
1 cup chopped red onion
cup cider vinegar
cup honey
1 tablespoon finely chopped crystallized ginger
1 clove garlic, finely chopped
1 teaspoon mustard seed
½ teaspoon ground cumin
½ teaspoon salt
In large saucepan, combine ingredients. Bring to a boil, stirring occasionally. Reduce heat, partially cover, and simmer for 1 hour, stirring occasionally, until thickened.
Yield: about 3 cups
GREEN ONION BUTTER½ cup (1 stick) butter
¼ cup finely minced green onion
1 tablespoon minced fresh parsley
1 teaspoon freshly ground pepper
½ teaspoon dry mustard
In small bowl, combine ingredients and blend well. Serve on hot bread or baked potatoes.
Yield: ¾ cup
WESTERN PARTY CAVIARWhen I was a restaurant critic, I fell in love with this great snack food, commonly called Texas Caviar. I tweaked the recipe a little bit, and I serve it with tortilla chips or watch my daughter, Noélle, eat it with a spoon.
1 (15-ounce) can black-eyed peas, drained
1 (15-ounce) can shoepeg corn, drained
1 medium tomato, chopped
2 jalapeño peppers, chopped
1 green bell pepper, chopped
3 green onions, chopped
1 (8-ounce) bottle Italian dressing (I use Wishbone)
In large bowl, combine ingredients and cover tightly. Refrigerate overnight, to blend flavors. Serve with tortilla chips, as you would salsa.
Yield: 4 cups
OYSTER SPREAD2 (8-ounce) packages cream cheese, softened
¼ cup milk
2 to 3 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Dash of hot sauce
Salt to taste
2 cans smoked oysters, finely chopped
Paprika
Chopped fresh parsley
In bowl, combine ingredients, except oysters, paprika, and parsley. Blend well. Stir in oysters and refrigerate for several hours. Sprinkle with paprika and parsley, and serve on cocktail-size rye bread.
Yield: 3 cups
HONEY-MUSTARD1 cup whole fresh basil leaves, loosely packed, or 1½ tablespoons dried basil
¼ cup honey
¼ cup nonfat mayonnaise
2 tablespoons Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
In food processor or blender, combine basil, honey, mayonnaise, mustard, and garlic. Process until smooth. Season with salt and pepper, and refrigerate. Store in refrigerator for up to 2 weeks.
Yield: ¾ cup, enough for 4 sandwiches