This weekend is finally going to be nice! I think the best way to enjoy great weather is to have froends over for great food and amazing cocktails. Today I’m sharing 3 EASY recipes that will wow your guest but won’t leave you slaving away in the kitchen.
ENTERTAIN IN STYLE:
GOAT CHEESE BITES
INGREDIENTS:
1 can (8 oz) refrigerated crescent dinner rolls
1 log of goat cheese
DIRECTIONS:
Heat oven to 350°F.
Unroll dough onto work surface. Press seams and perforations to seal. Cut dough into 6 squares.
Slice cheese into inch thick pieces.
Place 1 cheese on each square. Bring dough up around cheese; seal so dough completely covers cheese. Place seam up on ungreased cookie sheet.
Bake 12 to 15 minutes or until puffed and light golden brown.
Remove from cookie sheet to serving platter. Cool slightly.
If serving them on top of a salad, use arugula, candied pecans, pomegranate seeds and a light vinaigrette.
SMOKED SALMOM WITH HERBED BUTTER SPREAD AND MUSTARD SAUCE
HERBED BUTTER:
Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend (can be prepared 3 days ahead)
Transfer herb butter to small bowl; cover and refrigerate
Bring butter to room temperature before using
Spread thinly on pumpernickel bread
MUSTARD SAUCE:
½ cup Dijon mustard
2 teaspoons dry ground mustard
6 tablespoons sugar
¼ cup white wine vinegar
2/3 cup good olive oil
6 tablespoons chopped fresh dill
DIREDTIONS:
Combine the Dijon mustard, ground mustard, sugar, and vinegar in a small bowl
Slowly whisk in the oil and stir in the chopped dill
Serve with gravlax and dark pumpernickel bread
COLORFUL SALAD:
1 Tbsp. Orange Muscat Champagne vinegar
2 Tbsp. Dijon mustard
3 Tbsp. EVOO
4 oz. Mache
1 Ruby Red grapefruit
1 avocado, sliced
2 oz. goat cheese
pomegranate seeds
candied pecans
S & P
DIRECTIONS:
Whisk vinegar, mustard and EVOO. Toss and serve.
Kisses and entertaining wishes,
