It can be done! With a little help from some downright amazing cheeses, mother nature can take the credit for the stunning produce, and a bit of ingenuity, each contributing in its own way, to a scrumptious party. Here is a quick trip to a very bourgie cocktail hour.
Polenta Squares topped with Onion Confit and Greek Olives
Polenta, purchased in the bulk section of the market as corn meal, is cheap, 75 cents a pound cheap, and is truly the chameleon of any party. Cooled in a large pyrex pan, the polenta pleasantly congeals leaving you with a delightful, creamy concoction.
Fig and Fresh Ricotta Crostini
Earthy fig segments, nestled on a slathering of fresh whole-milk ricotta, all atop a crisp homemade crostini– ask yourself this question: Is it less expensive to purchase an armful of baguettes, or bags full of prepared crackers? The answer will always be to purchase the baguettes.
Roasted Vegetables with Roasted Garlic and Stone Ground Mustard Aioli
Just a simple crudites platter made more seasonal, and more delicious by roasting slices of winter squash. You can’t have a party without veg, so here is a new way to try it.
Pickling vegetables is in right now. So why not jump on the band wagon by mixing up a batch of these colorful and piquant carrots and radishes. This a recipe that is super simple and makes a ton of veggies, but it can easily be reduced. I pickle radishes and small carrots. Try to use the small carrots (not the baby carrots in bags). But if you are having trouble finding this size, use regular carrots cut into batons.
Spicy Pickled Vegetables
3 pounds raw carrots and radishes, cleaned
3 cups apple cider vinegar
3 cups water
1/2 cup packed brown sugar
1 tablespoon mustard seed
1 teaspoon whole black peppercorns
1 1/2 teaspoons cumin
2 teaspoons crushed red pepper flakes
3 cloves peeled garlic
Bring the vinegar, water, and brown sugar to a boil. Add all of the spices and the vegetables and simmer together for approximately 10 minutes, or until the vegetables are crisp tender. When the vegetables are cooked until crisp tender, pour them into containers, liquid as well, and store in refrigerator until use. The pickling liquid is potent, you may want to pour out liquid by half, and add more water, after a day of cooling in the refrigerator. Vegetables last a week and a half, stored properly.
