Mixed Mushrooms & Herbed Goat Cheese Crostinis

October-November 2016
It’s the season of holiday parties galore!

And if you find yourself in need of a quick appetizer to serve at a festive shindig, I’ve got a great little number for you – Mixed Mushrooms and Herbed Goat Cheese Crostinis.

October-November 2016
I actually made them for our last Sunday Family Dinner and have gotten a few inquiries for the recipe since. It’s really easy to make and the individual components can be prepped ahead of time. A few minutes before service, you can quickly assemble them and voila — Mushroomlicious!

October-November 2016
Speaking of the mushrooms, I recommend a mixture of button, crimini, shitake, and oyster –but anything goes!

October-November 2016

Happy Holidays!
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Mixed Mushrooms & Herbed Goat Cheese Crostinis
Serves 12

Ingredients:

8 ounces goat cheese, room temperature
4 ounces mascarpone cheese, room temperature
1 tablespoon fresh minced parsley
1 tablespoon fresh thyme leaves, divided – more to garnish
¼ cup chopped fresh basil leaves
½ teaspoon garlic powder
kosher salt
black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup sliced button mushrooms
1 cup sliced crimini mushrooms
1 cup chopped oyster mushrooms
1 cup chopped shitake mushrooms
½ tablespoon minced garlic
¼ cup minced shallots
¼ cup white wine
24 ½ inch thick slices baguette, toasted
¼ cup reduced balsamic glaze (optional)

In a bowl, mix together the goat cheese, mascarpone, parsley, ½ tablespoon thyme leaves, basil, and garlic power. Season with salt and pepper to taste. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the butter and swirl around the skillet until it melts. Add the fresh mushrooms, remaining thyme leaves, garlic and shallots. Sauté until the mushrooms are golden browned. Pour in the white wine to deglaze the pan and lower the heat to medium low. Continue to sauté until the wine has evaporated. Remove the skillet from the heat and season with salt and pepper.

Spread one side of each baguette slice with the cheese mixture and top with a spoonful of the mushroom medley. Drizzle the balsamic glaze over the crostini (optional) and garnish with additional thyme leaves. Enjoy!

 

Indonesian Corn Fritters with Tamarind Chili Sauce

Indonesian Corn Fritters

The Oscars are tomorrow night and I have to admit, I just LOVE them. The glitz, the glam–I can’t help but be swept away in the spirit of the Old Hollywood Glam.

Sure, I haven’t watched all of the top nominated films but the event is the perfect excuse for a fun
“girls night in” filled with lots of cocktails and delish little bites. A  charcuterie board and other finger foods are the perfect accompaniment to a night of gorgeous gowns while my gal pals and I catch up on latest celebrity gossip.

Indonesian Corn Fritters

For my most recent contribution to the Safest Choice™ Darling Dozen, I wanted to make something easy to whip together while unique enough to impress your Oscar going friends. These Indonesian style Corn Fritters are the exact thing and are spiced with South East Asian flavors like Thai chilies, Kaffir lime leaves and turmeric. With just barely enough “batter” to hold the kernels together, the sweet corn definitely is the star especially when dunked into a mixture of Tamarind Chili Sauce and Sriracha.

Indonesian Corn Fritters

Since it is the Academy Awards, I’d recommend serving them with a bright, refreshing cocktail like a Paloma or Blood Orange Margarita— though a chilled glass of champagne would be fab as well.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

Enjoy Oscar Night!
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Indonesian Corn Fritters with Tamarind Chili Sauce
Makes approximately 16 fritters

Ingredients:

Sauce:
3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 Thai bird chile, minced finely
1 teaspoon Sambal chili paste

Fritters:
2 large fresh whole corn cobs (about 3 heaping cups of corn kernels)
¼ cup chopped shallots
1 tablespoon minced garlic
2 scallions, chopped (more for garnish)
2-3 Thai bird chilies, minced (depending on your heat preference)
4 fresh kaffir lime leaves, minced
¼ cup chopped cilantro leaves (more for garnish)
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon turmeric powder
¼ teaspoon coarse black pepper
½ teaspoon kosher salt
2 large Safest Choice™ pasteurized eggs, beaten
¼ cup rice flour
vegetable oil
sea salt
lime wedges
Sriracha sauce

Prepare the sauce. In a bowl, whisk together all the items and refrigerate until serving.

Stand one ear of corn vertically on a cutting board or in a large bowl. Using a sharp knife, carefully cut down the sides of the corn to remove the kernels. Repeat with the remaining ear of corn.

In a large bowl, mix the first 13 ingredients together. Stir in the beaten eggs and rice flour until just combined. The batter will be minimal and just barely hold the corn and aromatics together.

Take a large cast iron skillet or other heavy bottom pan and pour in oil until it reaches about ½ – ¾ inch up the side of the pan. Allow the oil to come up to medium heat. Carefully place large spoonfuls of the corn mixture in the skillet – avoid having the fritters touch each other. Fry the fritters for about 2 minutes on each side until they reach a deep, golden color. Take caution while frying as the corn kernels may splatter a bit during the frying process. I like to place an inexpensive mesh splatter screen over the skillet while frying. Once done, remove the fritters from the oil and briefly drain on paper towel lined plates. Sprinkle each fritter with a few pinches of sea salt while they’re still warm and garnish with additional chopped scallions and cilantro.

Serve the fritters warm with a squeeze of fresh lime juice, Sriracha and tamarind chili sauce.

 

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*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*