Goat Cheese, Pesto, Sun-Dried Tomato Terrine

This is my absolute favorite cheese spread of all time. This is the recipe that started my food blog obsession. (I got it from crumblycookie.net) I loved the idea of the authors honesty about each recipe. Her honestly helped me decide if a recipe was worth my time or not.

Every time I serve this the compliments keep coming until the last bite!

Recently I brought it to the hurricane Irene party in Ipswich, MA and it was gone before the rain even started!

Ingredients:

10 oz goat cheese

1/4-1/2 cup cream (you can sub skim milk and it still turns out great)

Kosher salt and black pepper

3 Tbs. basil pesto

5 oil-packed sun-dried tomatoes, drained and finely chopped

1/4 cup pine nuts, toasted and coarsely chopped

extra-virgin olive oil for drizzling

1. Line the inside of a deep bowl, such as a soup bowl, with saran wrap. Let the ends extend over the sides a few inches.

2. In a bowl, mash goat cheese and 1/4 cup cream with a fork and season with 1/4 tea. salt and a few grinds of pepper; add more cream if the cheese hasn't softened.

3. Spoon about 1/3 of the cheese into the lined bowl and pack it into an even layer.

4. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 tea. of the roasted pine nuts (roast pine nuts in a non-stick pan ~2-4 min). Top with remaining cheese.

5. Pack down, fold the plastic over, and refrigerate at least 30 min.

6. Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil. Sprinkle with pepper and remaining pine nuts.

Serve with crackers of your choice!

Cake Batter Blondies

I love cake batter anything and everything! I saw this recipe after browsing pinterest for the first time and had to try them right away. They are really really good but also really really sweet. I think next time I would only add 1/4 cup chocolate chips, which may help cut out some of the sweetness. There is another recipe variation I have seen as well I may have to try and once I do I'll be sure to compare the two for you.

Ingredients:

1 box yellow cake mix

1/4 cup canola oil

1 egg

1/3-1/2 cup milk

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips (optional)

1. Combine the first four ingredients in a large bowl. Add the milk slowly--you want the batter to remain as dense as possible.

2. Mix in the rainbow sprinkles and white chips. Pour into a 8 x 8 in cake pan.

3. Bake for 30 min at 350 degrees.

Basil Infused Vodka

I went to the Cisco Brewery in Nantucket last year and this is where I discovered Basil Infused Vodka! It was amazing!!! I had a strawberry, ginger ale, basil vodka drink and it was amazing. I am not one who usually goes for a mixed drink, but this one was not very sweet and so good and refreshing.

So, I had to try to make my own and it turned out great and was so so easy.

I suggest using it in a strawberry ginger-ale concoction or maybe a grapefruit basil Martini. However you mix it, I'm sure you will be happy and satisfied!

Ingredients:

Vodka (however much you want to infuse)

Basil

Airtight glass jar

1. Put vodka in airtight jar. Add a large amount of basil (I used about 1 1/2 cup vodka and about 3/4 cup basil.

2. Store in a cool, dark place for ~ 1 week. (I suggest the fridge or your pantry).

You can infuse your favorite type of booze and/or use your favorite fruit, vegetable, herb or spice. Some infusions can take 2-3 weeks so plan accordingly.

Some other suggestions:

strawberries

blueberries

cucumbers

mangos

jalapenos

lemons

Stuffed Artichoke

One of my favorite things growing up was stuffed artichokes! Whenever I see a nice big artichoke at the store I must have one...or two! While in college Maw Maw Josie would stuff and freeze them for me to take home. So now when I make them I always make two and save one for later!


These can be cooked on the stove or in a crock-pot. The crock-pot makes it much easier and you don't have to watch them as much. If you cook on the stove you need to make sure there is always water in the bottom of the pan and be careful not to burn the bottoms.


Ingredients:
2 Artichokes
3/4 cup bread crumbs (I usually use Italian flavored)
1/3 cup shredded Parmesan cheese
3/4 tea. Tony Chachere's
Stem of artichoke peeled and minced
1 Tb. olive oil
1Tb. water




1. Trim the top of the artichoke, and cut the spiky tips off each leaf.
2. Mix all ingredients together in a bowl.
3. Spoon the filling into the artichoke.
4. Cook in a crock-pot ~3 hours, or on the stove for 1.5 hours or until leaves are easy to pull out. Can dip in butter if you would like, after you eat the leaves make sure to eat the heart (the bottom part after cutting off the fur and the remaining leaves!