Every four years there’s a time for choosing. A time to choose which man or woman will lead our country for the next four years. It’s a pretty serious day. You spend a while in line waiting to vote and when the evening comes you spend a while biting your nails on the sofa. This year, have a few friends over to watch the poll returns, share some good food, make fun of the press, etc.
Read the entire article online at www.citysocial.com (Pg. 26) or pick up a copy around town this week!
Duck and Mushroom Crostini
12 slices of baguette bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup butter, softened slightly
5 or 6 cloves of roasted garlic, finely chopped
3 tablespoons fresh parsley, finely chopped
2 duck breasts
1 package fresh mushroom caps
2 tablespoons olive oil
8 ounces goat cheese
1/2 cup dried cherries
Preheat oven to 350 degrees Fahrenheit. Place the butter, chopped garlic and parsley in the food processor. Pulse until it forms a spread consistency. Spread the butter on the crostini slices and toast just until the butter has melted. Slice the duck breast into small cubes. Roughly chop the mushroom caps. Sautee the duck and mushrooms in the olive oil until the duck is done, but tender, about 7 or 8 minutes. Remove from heat and let cool. In a separate bowl, toss the duck and mushroom mixture with the goat cheese and cherries. Pile all ingredients on top of the crostini slices and place back in the oven for about 10 to 12 minutes or until warmed through. Serve warm or at room temperature.
2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup vegetable boullion
1/4 cup plus 2 tablespoons tahini (sesame seed paste)
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons minced canned chipotle chilies
1 large garlic clove, minced
1 1/2 teaspoons ground cumin
1/3 cup chopped fresh cilantro
2 or 3 cucumbers, finely chopped
8 full pita breads, sliced into 8 or 10 wedges each
Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with fresh pita bread or toast the breads to make chips.
Bacon Bourbon Pecan Tarts with Bourbon Cream Cheese
1 refrigerated pie crust or use your favorite recipe
4 slices of bacon
2 tablespoons light or dark brown sugar
3 large eggs
1/2 cup dark brown sugar
1/2 cup light brown sugar
3/4 cup light or dark corn syrup
1/4 cup unsalted butter, melted
1/4 cup bourbon
1/2 teaspoon coarse kosher salt
2 cups pecan halves, toasted, very coarsely chopped
1 cup chilled whipping cream
8 oz. cream cheese, softened
2 tablespoons sugar
1 tablespoon bourbon
Preheat oven to 350 degrees Fahrenheit. Coat the bacon with the 2 tablespoons of brown sugar, then bake the strips on a wire rack in a baking pan until crispy. Use a biscuit cutter to cut out rounds of the pie dough. Place the rounds in mini muffin tins. Brown the tart crusts, along with the bacon if you want, until they are slightly golden.
Whisk eggs in large bowl. Whisk in both sugars, then next four ingredients. Stir in pecans. Crumble bacon and gently fold into the filling. Spoon the filling into the mini crusts. Bake tarts until filling is puffed and just set in center, about 20 to 30 minutes. Cool completely on racks.
Using electric mixer, beat all ingredients until it holds peaks. Spoon a dollop over each tart. Serve tarts at room temperature. You can also make these in tartlet pans.