This is a lovely and simple fall drink and the perfect companion to fried cakes or powdered donuts. The rosemary gently scents the cider without taking over. You can substitute hard cider for the sweet after the kids go to bed.
Filter Recipes by Category:
All Entrees Sweet Treats Side Dishes Appetizers Soups Salads Breakfast DessertsPosts categorized as "Appetizers"
Chorizo and Apples in Hard Cider
You could make a meal out of this, but it’s so much nicer to share with friends. The little apple cubes soak up the flavors of the sausage and hard cider. Offer thick, crusty bread to sop up the juices. You can find mild and spicy versions of Spanish chorizo, a smoked firm sausage, at import stores.
Gingered Watermelon Rind Relish
In a large saucepan, combine all of the ingredients and bring them to a boil over medium heat, stirring occasionally….
Garlicky Potato Peel Crisps
No one will ever suspect that these crunchy, salty chips are made from peels that were headed to the compost heap.
Crostini with Cannellini Beans & Strong Micro Herbs
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
Eggplant Caponata
The juice for Maize Valley’s Chardonnay comes from Washington State. It’s just another example of the farm’s attempts to maintain diversity in what it can offer visitors who arrive all year long to sip and sample wines. Chardonnay can be produced into wines that range from dessert sweet to deliciously dry. This one is buttery, slightly oaky with hints of vanilla and buddies up beautifully with this delicious Caponata, a Sicilian appetizer or side dish, especially nice with roasted chicken.
Eggplant Caviar
Eggplant, the bulbous purple vegetable, is a delightful oddity. The name alone raises questions and can turn up noses. However, it has a soft, creamy texture and a neutral flavor that allows accompanying flavors to take the spotlight. Called “caviar” this recipe is as delicious and special as the real thing.
Olive Butter
Compound butter is a great friend to a home cook. Ranging from sweet to savory, it can be blended with honey, fruits and warm spices and slathered on scones and breads or mixed with fragrant herbs and rubbed on a chicken waiting to roast. This recipe, in particular, is ideal for spreading on warm, crusty baguettes before dinner, smeared over grilled lamb or mixed into warm rice.
Scallops with Brown Butter and Herbs
This simple and quick recipe is seriously worth the decadence provided by a bathing of butter. Be sure to ask your fishmonger for “dry scallops” – ones that are not injected with water solutions to plump them. Dry scallops brown better in the pan.
Sweet Pumpkin with Yogurt Sauce
Enjoy this with rice and pita bread.
Pan Roasted Bottom Flat Summer Garden Salad, Grits
Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)
Pumpkin Fondue
Forget the fondue pot. This fondue bakes right in the pumpkin.