Recipe: Caramelized Fig Spread

Fresh figs are already sweet and delicious on their own. However, we prefer to roast them under the broiler with a light coating of sugar to enhance their richness and make them easier to blend with other luscious ingredients. This fig spread can be served with an assortment of crackers and toast points as well as over slices of roasted pork or a succulent grilled steak.

Recipe: Apple & Blue Cheese Tartine

With bites of tangy blue cheese between little nibbles of tart apples, and a sweetly scented orange honey to round out the palate, bread elevates from standard to sensational. A little sweet, a little savory and full of delicate, yet rich flavor and textures. This simple, unfussy tartine is perfect for a light lunch, hearty snack or even an alternative to a cheese course.

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Recipe: Smoked Trout with Horseradish Crème Fraîche

There is something delightfully elegant and familiar about this recipe. The components — wonderfully fresh, deliciously comforting, and hauntingly common — come together in a way that will have your guests saying they’ve had this dish before, but they can’t remember where or when…

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Recipe: Grilled Teriyaki Salmon Bites

These little hors d’oeuvre bites are exquisite hot or cold, and are an easy dish to make when people come over. They can be marinated ahead and finished just before service, or served cold. The addition of ginger gives the teriyaki glaze an additional kick and the honey adds a sweetness which makes it easier to caramelize.

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Recipe: Diver Scallops with Lemon Confit

Our friends at TRU Restaurant in Chicago shared with us this simple yet decadent recipe that is perfect for a first course. More about Chef Rick Tramonto’s food philosophy can be seen in this month’s Behind the Toque article.


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Recipe: Shrimp Ceviche

Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to "cook" seafood. Like many classic preparations of the world, there are as many ways to make ceviche as there are cooks to prepare it; what is paramount is the choice of the freshest possible seafood or fish for the dish. In this case, we’re featuring shrimp, but any fresh seafood or combination of several will work. Red Peppers and onions add color and texture, and cilantro that unmistakable bite. Mucho gusto!

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Recipe: Avocado Crème Shrimp

The creamy texture of a ripe avocado creates the perfect “glaze” for these coconut rum marinated shrimp. This slightly sweet twist on grilled shrimp will add a delicious start to any special meal.

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Recipe: O-Hitashi - Mini Spinach Towers

O-Hitashi is a traditional dish served in Japan. The term refers to any fresh vegetable that has been lightly boiled and made into a salad. This version is simple, yet elegant in its presentation, topped with toasted sesame seeds. Long leaf Japanese spinach works best, but you may use baby spinach.

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Recipe: Spicy Artichoke Spinach Dip

Artichokes and spinach are perfectly paired with pepper jack cheese in this rich and spicy dip, which is Chef Lia’s spin on a classic party favorite. Serve it on top of your favorite crackers, crostini, breadsticks or even vegetable chips made from cucumbers, carrots and zucchini. Use your imagination to spice up your next cocktail party.

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Recipe: Eggs with Caviar and Salmon Rosettes

This is an elegant variation on deviled eggs. Caviar is frequently paired with eggs, salmon, and cream. In this simple party hors d’oeuvre, we pair them all (what the heck, you only live once, right?). You can alternate the eggs with small potatoes for a variation.

gilded fork, recipe, eggs, salmon, caviar, appetizers

Recipe: Smoked Salmon and Caviar "Pizza"

This is a simple hors d’oeuvre dish or starter course. Smoked salmon and caviar is a classical pairing, here made more relaxing and fun served on a pizza crust. You can use any garnish that you like. We are partial to champagne onions, since they are sweet and easy to make.

gilded fork, recipe, smoked salmon, caviar, pizza

Recipe: Grilled Teriyaki Salmon Bites

These little hors d’oeuvre bites are exquisite hot or cold, and are an easy dish to make when people come over. They can be marinated ahead and finished just before service, or served cold. The addition of ginger gives the teriyaki glaze an additional kick and the honey adds a sweetness which makes it easier to caramelize.

gilded fork, recipe, appetizer, hors d'oeuvres, grilled, teriyaki, salmon

Recipe: Minted Pea Puree Canapes

When Spring arrives, we are compelled to enjoy the pleasures of the first green peas, for there is nothing as naturally sweet as these tender harbingers of the new season. This dish pairs the bright and creamy pea purée with a crisp and flaky puff pastry vol-au-vent, which “flies to the wind."

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Mise en Place: New Year's Eve Cocktail Party

We are of two minds when it comes to New Year's Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we're opting for the latter, so we've put together a menu perfect for a casually elegant night in. For further tips, we've crafted test kitchen dossiers on both Cocktails and Hors d'Oeuvres for this month, so take all the notes you need to. Don't forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to 2006!

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Recipe: Thyme Focaccia with Kalamata Mascarpone Spread

The rich, smooth taste of the mascarpone blends delightfully with the tangy kalamata olives and thyme creating a deliciously creamy combination to savor. This focaccia recipe is highly adaptable, and can be flavored with any herb, fresh or dried. We have included other mascarpone spread variations below.

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