Posts from the “Appetizers” Category

Mustard Roasted Broccoli Pate with Leeks and Lemon

Not too sure about what everyone was bringing as things kept changing up until the last-minute, I decided to make an appetizer to go with the prosecco I had on hand. I am glad I did as it was a big hit.  I got the recipe for this super easy to make wonderfully zingy pâté from The First Mess blog. How could you go wrong with broccoli which I love dressed up with a grainy tangy mustard and my favorite ingredients, lemon and lemon zest. Read more

Cucumber and Apple Condiment

Blistered Shishito Peppers

So Simple and yet so Good!

In my favorite well seasoned cast iron skillet, (you must use a heavy skillet) I poured a generous amount of grapeseed oil and turned the heat on medium-high to high. Grapeseed oil is best to use for frying or in this case blistering the Shishito peppers. It holds up so much better to the heat than olive oil. It takes about 6 to 8 minutes for the peppers to blister. I stirred them occasionally. When done to the desired blistering and color I generously sprinkled with Kosher salt.

I plated them, and then watched them disappear.

These peppers make a great snack or appetizer with drinks. Read more

Hummus with Toasted Pine Nuts and Cumin Seeds


Hummus with Toasted Pine Nuts and Cumin Seeds
Serves: 2 cups
  • 2 tbsp pine nuts
  • 1½ tps cumin seeds
  • 1 15 oz can Chickpeas, rinsed
  • 2 cloves garlic
  • ⅓ cup tahini
  • ¼ cup water
  • juice of 1 lemon
  • ¼ cup Extra Virgin Olive Oil
  • pita bread sliced into wedges as accompaniment
  1. Toast the pine nuts and cumin in a small skillet shaking occasionally so they don't burn
  2. Mince garlic in food processor. Add ½ of the beans and puree. Add tahini, lemon juice, salt, remaining chickpeas, combine and then drizzle olive oil into processor and puree until smooth.
  3. Add water a little at a time until you reach your desired consistency
  4. Put hummus in a shallow serving dish and garnish with pine nuts and cumin seeds.
  5. Serve with pita wedges.