Caviar night!

Order Caviar from Kelly’s Katch - 4.4 ounces of paddlefish

Make your own Bilini’s

Enjoy with a Rose Champagne

Short Bilini recipe 

1 cup flour

1 egg

3/4 cup milk

Mix together. Use demitasse spoon to spoon out batter onto skillet. Flip when bilini’s bubble take off skillet when golden brown.

Leslie Richardson

Carol's Pretzels!

 

Ingredients

Two 1/4-ounce packets active dry yeast

1/2 cup plus 1 teaspoon sugar

1 3/4 cups warm water (95°F to 110°F)

5 cups all-purpose flour, plus more for rolling

2 teaspoons kosher salt

1 tablespoon vegetable oil

Cooking spray

1/3 cup baking soda

4 cups boiling water

1/4 cup Maldon or other flaky salt

1/2 cup (1 stick) unsalted butter, melted

Cheese Dip, for serving (recipe follows)

Cheese Dip:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 6 ounces cream cheese, at room temperature
• 4 ounces Cheddar cheese, grated (about 1 cup)
• 2 ounces Gouda cheese, shredded (about 1/2 cup)
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Set aside until the sugar and yeast are dissolved, about 10 minutes.
2. In a stand mixer fitted with the dough hook, combine the flour, the remaining 1/2 cup sugar, and the kosher salt. Turn the mixer on low to mix the ingredients. Add the oil and the yeast mixture and mix on medium-low speed for about 5 minutes, until the dough is smooth.
3. Spray a large bowl lightly with cooking spray, place the dough in the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
4. Meanwhile, preheat the oven to 425°F. Line two baking sheets with parchment paper.
5. Turn the dough onto a lightly floured surface and divide into 16 equal pieces (about 2 1/2 ounces each). Roll each piece into a 24-inch-long rope and twist each rope into a traditional pretzel shape.
6. In a large heatproof bowl, combine the baking soda and boiling water, stirring until the soda is completely dissolved. Dip each pretzel in the soda/ water mixture, then place it on one of the prepared pans, leaving 1 1/2 inches between the pretzels. Sprinkle the pretzels with the Maldon salt.
7. Bake until golden brown, about 8 minutes. Brush each pretzel with melted butter and serve immediately with cheese dip.
8. Store in an airtight container at room temperature for up to 2 days.

1. Cheese Dip:
9. In a medium saucepan, melt the butter over medium heat until it bubbles. Add the flour and whisk constantly until well combined. Whisk and cook until thickened, to make a roux, 1 to 2 minutes.
10. Remove from the heat and add the milk. Whisk well. Return to the heat and cook, whisking constantly, until the mixture begins to thicken and will coat the back of a spoon, 4 to 5 minutes.
11. Add the cream cheese, Cheddar, and Gouda and stir until melted. Stir in the mustard, paprika, cayenne (if using), salt, and black pepper and serve immediately.
12. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a small saucepan over medium heat, whisking slowly. Add a teaspoon of milk at a time to thin it out if needed.
2. 
   
3. Caroline Lavish

Cheddar Pecan Wafers

This is a recipe from a Cardwell’s Restaurant cooking class. It is so easy to make and always great to have extra logs in the freezer. 

2 cups shredded extra sharp cheddar cheese or Parmesan cheese
1/2 cup butter, soft – not melted
1/4 teaspoon salt
2 Jalapeno peppers, seeded finely chopped OR
4 little red chili peppers – makes them pretty
1 cup flour
3/4 cup toasted pecans, finely chopped (optional)

Combine cheese, butter, and salt.
Beat with mixer on medium speed until thoroughly blended – you can also mix by hand
Add peppers. (optional but add color and kick)
Add flour and mix well. Make cylinders - 1 ½ - 2 inches in diameter.
Roll in nuts to coat.
Wrap securely with plastic wrap and chill or freeze until ready to bake.
Cut into 1/4-inch slices and place on lightly greased cookie sheets.
Bake at 375º for 8 to 12 minutes or until edges are lightly browned.
I also turn them over about halfway through cooking. Watch closely - time depends on how thin or thick they are sliced.
Makes about 3 dozen.

Pat Muma

Blue Cheese Tarts

We moved to St. Louis, MO in 1993 and quickly found Sidney Street Restaurant. We would take Marisa in her infant carrier and sit her on the table. It became a favorite for her as well as many of our friends. The chef use to have cooking classes at the local kitchen shop and this became one of our favorites. You cam make the puff pastry shells a day ahead and store in a ziplock bag.

Puff Pastry Sheet - 10 x 12
4 ounces blue cheese
8 ounces cream cheese
2 ounces sun dried tomatoes, chopped in 1/4 inch pieces
Pesto
Parmesan cheese
1/4 cup walnuts, chopped
Cut out 4 inch circles from puff pastry sheets and bake at 450 degrees until golden brown; let cool completely, thin slice or pull apart in half.

Take cheeses at room temperature and blend with the tomatoes until fluffy. You may use a food processor. Spread mixture over the pastry - be sure to cover entire circle. Spread pesto over cheese mixture. Sprinkle Parmesan over the pesto. Sprinkle chopped nuts over top and broil about 4 inches from heat for 3 - 5 minutes until bubbly.

Pat Muma

Shore Is Good Seafood Dip

1 6oz can picked free of any broken shells, drained crabmeat

1/2 lb. freshly grated Parmesan cheese

1 c. mayonnaise

1/2 (10 3/4 oz) can (discard top half and use bottom) cream of shrimp soup

2 stalks diced celery

1 medium diced onion

1 medium diced green pepper

2 T. butter

6 oz fresh or canned, drained shrimp

1/2 t. white pepper

Preheat oven o 325F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp and pepper. Stir the sautéed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11 inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Linda Shubert

Bacon-Wrapped Halibut Bites with Balsamic Drizzle

Yields: 4 servings
1/4 c. balsamic vinegar
1 tsp Dijon mustard
12 slices bacon, halved crosswise
1 lb. skinless halibut fillets, cut into 1-inch cubes (there should be roughly 20-26 pieces)
1/2 tsp freshly ground black pepper
1/4 tsp coarse kosher salt 

In a small saucepan over high heat, bring the vinegar to a boil and cook for roughly 2-3 min. Then remove from the heat and whisk in the mustard and set aside to cool. Wrap a piece of bacon around each piece of fish and secure it with a wooden toothpick. Preheat oven to 450F. Coat a baking sheet with a high-heat cooking oil and preheat the baking sheet. Once hot, remove it from the oven and arrange the bacon wrapped fish on it with one exposed surface of fish facing up. Bake approximately 10 minutes. Turn the fish and cook for another 5 minutes. Remove from oven and set aside to cool. Dip the bacon-wrapped halibut bites in balsamic mustard sauce or drizzle the sauce over top.

Zach Usher

Bruschetta

6 tomatoes diced small
1 can diced tomatoes
1 large bunch of basil
1/2 to 1/2 c. olive oil
2 T. thyme
2 T. minced garlic
1/4 c. grated Parmesan cheese
salt & pepper
dash of red pepper flakes

Pour olive oil into large skillet and sauté thyme and garlic on low heat just a few minutes. Add fresh tomatoes, canned diced tomatoes, salt and pepper and simmer on low for 30 minutes. Add fresh basil leaves and simmer a bit longer. Before serving add a dash of red pepper flakes and grated Parmesan cheese. Lovely served with soft baguette bread torn into bit size pieces.

Natalie Usher 

Dad's Game Day Dip (Crock Pot)

1 can Wolf Brand chili without beans
1 sm. box Velvet Cheese
1 pkg. Owens hot sausage
Fritos or Tortilla Chips

Brown sausage in skillet, breaking up roll. Drain fat when mean is brown. Transfer to crock pot. Add can of chili. Add Velvetta cheese, cut up into chunks. Stir. Add 2 T. water. Dip will be thick at first, but put on low and cook all until all ingredients are heated and well mixed. (Can be made quickly in the microwave). Serve warm during the football game with chips.

Nathaniel Usher

Thai Spicy Nuts

When we first arrived in Bangkok, we fell in love with the spicy nuts. Many bars served them with drinks. Our Mae Baan, Khun Promma kept us supplied for many years

1 large bag of raw cashews – roast in oven
2 small bags of roasted salted peanuts
2 Tablespoons of olive oil – more if needed
1 cup lemongrass chopped
1 cup shallots chopped
1 head of garlic chopped
¼ cup chopped chili peppers (any kind) – I like the red for color
1 cup of kaffir leaves – they are usually next to the lemongrass in produce

Sauté the lemongrass, garlic, chili and shallots on low heat. When half way cooked, throw in the kaffir leaves. If the lemongrass/garlic/chili/shallots get brown too quickly, remove from heat and fry the lime leaves separately. Add salt.

Toss the nuts with the sauté mixture in a large mixing bowl….taste and add more salt if needed. Several times, I must fry more chili or more kaffir leaves or if the mixture is too oily, add more nuts.

Pat Muma

Sausage & Cheese Balls

Mom always made these for football games, tennis matches, holidays and just to take as an appetizer to a party! She was making these before I was even born! Carry on the tradition!

1 pound sharp cheddar cheese freshly grated. Pre-grated is too dry 1 pound of bulk ground sausage (optional choices - spicy Italian, Sage, Breakfast - just no maple because the sugar in maple sausage will cause them to burn) 2 Cups of Bisquick Baking Mix Optional - 1 T chives or basil (dried or fresh) TIP: If batter seems too dry, add 2 Tablespoons of milk.

Preheat oven to 350 degrees F In a large bowl, combine the ground pork sausage, Bisquick and shredded cheese. Form into 24 golf sized balls and place on a prepared baking sheet. Bake for 20-25 minutes, until golden brown and the sausage is cooked through entirely. Do not add salt or pepper to the mix, instead sprinkle salt and pepper when they are hot out of the oven. Can be served with your favorite dip. If you want to freeze, place them on a plate or cookie sheet and freeze individually and then put them in a ziplock bag. Take out as many as you want and reheat in the microwave or oven.

Matt Capps

Beaver Pond Cheese Dip

Double submission!

From Pat and Shawn:
In 1982, Shawn and I stayed at Beaver Pond Farm Bed & Breakfast in Waitsfield, Vermont.  After skiing all day, the Innkeeper always had snacks and drinks waiting.  The cheese spread became a family favorite.  Over the years, I have bought the White Extra Sharp Cheddar from Sam’s and used the entire block, adjusting the quantity of the ingredients. 

From Susan and Chris:
This has become a Muma family MUST bring to all family gatherings, it's almost as if it's not a party if the Beaver Pond Cheese Dip isn't there.

1 pound extra sharp cheddar cheese or vermont cheddar
3/4 c. mayonnaise
3/4 c. Aunt Marie's Blue Cheese Dressing
Red pepper flakes to taste
6 dashes hot red pepper sauce
1/2 c. parsley
Grate the cheese, mix with other ingredients and refrigerate, preferably overnight.

Pat & Shawn Muma

Chris & Susan Muma

Orange Pecans

I love when my fabulous wife makes these pecans! The whole house smells amazing!

2 T unsalted butter 4 tsp. grated orange peel 2 tsp. ground cinnamon 1 tsp. ground coriander 1/2 tsp. ground cloves 1/4 tsp. cayenne pepper 2 C. pecan halves 2 T sugar

1 tsp. salt 

Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne. Stir and cook until aromatic, about 1 minute. Add pecans, then sugar and salt, and stir to coat pecans evenly. Transfer nut mixture to baking sheet. Bake at 300 degrees about 20 minutes, stirring occasionally, until nuts are toasted. Let cool before serving. Store in airtight container at room temperature. 

Scott Muma

Burrata & Prosciutto Crostinis

I love anything Italian (like Muma!) and these have become my new favorite apps to make

Sourdough Baguette Pesto Burrata Prosciutto Heirloom Tomato Basil Olive Oil Balsamic Viniagrette and/or Balsamic Glaze

Step 1: Preheat oven to 350 degrees Step 2: Cut up baguette into 1/2 inch slices. Lay flat on a baking sheet and brush tops with olive oil and sprinkle with a little bit of salt Step 3: Bake in oven until slightly golden, about 10 minutes Step 4: Cut up an heirloom tomato into thin slices Step 5: Top your crostinis! Add pesto, heirloom tomato, prosciutto, burrata, basil and drizzle with balsamic vinegar and/or balsamic glaze Step 6: Bon Appetit! *If you like truffle, we love adding either some truffle olive oil or truffle balsamic to the crostinis

Nicole Smith

Chicken Meatballs

We make this recipe weekly! Can be brought to a party as appetizer with marinara sauce for dipping or added to pasta.

1lb ground chicken 

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated parmesan cheese

2 tablespoons of olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt 

black pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray. Mix all the ingredients together in a mixing bowl. Roll the mixture into about 30 small balls. Place on baking sheet. Bake for 25 - 30 minutes. Enjoy!

Michael Praljak & Katie Bronge

Goat Cheese Log

I am not much of a cook, in that I don’t cook at all. Although you are much more talented, I wanted to include something that would be easy to make so you could add to your already delicious menu of appetizers you’ve made me!

1 log of goat cheese 1/4 cup roasted pistachios 2 tablespoons fig spread 3 tablespoons of honey Crackers or bread for serving

1. In a ziploc bag place whole pistachios. Using a rolling pin to break them up. 2. Place goat cheese on a small plate or platter. 3. Drizzle honey on the cheese allowing it to pool around the plate. 4. Sprinkle with some of the pistachio pieces. 5. In a microwave safe plate, nuke fig spread for 10-15 seconds. Then drizzle on top. 6. Spoons fig spread on top, then sprinkle the last of the pistachio pieces. 7. You can garnish with rosemary. I don’t :).

Emily Grossman

Rueben Spread

 

1 cup cubed Swiss cheese

1 cup shredded cheddar cheese

1 14oz sauerkraut drained

12oz shaved corned beef chopped

1 cup of mayo

Mix together Bake at 350 degrees In a 9x13 dish 20-25 minutes Serve with cocktail rye bread

Chuck and Betty Schuster

Crab Puffs

A Maryland staple, super easy but super impressive to bring to a party

6 oz lump crabmeat 1c. Shredded mild Cheddar cheese 3 oz cream cheese 2 chopped green onions 2 tsp. Worcestershire sauce

Combine the ingredients in a gallon bag, pipe into baked puff pastry cups. Bake at 350 degrees for 12 to 15 minutes. I heated the extra filling in a ramekin, and served with crackers.

Chris and Susan Muma

Roast Beef Sliders

 My "go to" for any potluck party

24 slider hamburger buns 2 lb. deli roast beef 1 lb. horseradish cheese 2 sweet vadalia onions chopped and sautéed 2 T. Melted butter

Prepare roasting pan with cooking spray to avoid sticking Place the slider bottoms in a roasting pan. Layer cheese, roast beef, onions, cheese onions each bun Place tops on each sandwich, brush butter on each sandwich Cook for 20 minutes in oven preheated to 350 degrees

Chris and Susan Muma

Skinny Buffalo Chicken Dip

No backstory... just love this dip and love that it's lower cal ...

4 oz. reduced fat or fat free cream cheese 1 C. plain Greek yogurt 1 C. shredded part-skim mozzarella cheese 1/2 C. Frank's Hot Sauce 1/2 C. Crumbled blue cheese (or light blue cheese, if available) 1 T ranch seasoning (I use Trader Joe's Ranch Seasoning) 3 C. Shredded cooked chicken (can use cooked, ground chicken, or shredded cooked chicken breast)

In a large bowl, stir all ingredients together until well mixed. Transfer mixture to a greased baking dish and bake for 30 minutes at 350 degrees, or until the cheese is melted and bubbly and the edges have begun to brown slightly. Serve with Tostitos or Fritos. Enjoy!

Caroline Muma

Veggie Dip

This recipe is courtesy of Allison Muma's Grandmother Snow (Nandy's mom)

1 C. Sour Cream 1 C. mayonnaise 1 tsp. Beau Monde spice 2 tsp. Dill Weed 1 tsp. dried, minced onion 1 tsp. dried parsley

Combine all ingredients and let flavors "marry" in the refrigerator before serving with baby carrots, sliced celery, sliced cucumbers, fresh broccoli florets, red pepper strips or cherry tomatoes. Can cut the recipe in half for a smaller batch.

Allison Muma