Time is on your side with me, because I am a no muss, no fuss hors d’oeuvre fueled with a short stack of fiery sweetness that makes for a real razzle dazzle. A small round baguette slice serves as my perfect pedestal with a flaky crust and a soft center, which has been painted snow white with heavenly smooth goat cheese. Jagged leaves of peppery arugula unfold to decorate my ivory blanket of cheese with a bold layer of fresh green crispness.
Now, for the exotic and most paramount component of my appetizer - the magical piquanté pepper (whose red appearance resembles a larger version of a cherry tomato with firmer skin) - is sliced in half and placed atop my leafy greens. When you pop my textural and tasty creation into your mouth, you will absorb a kaleidoscope of sweet and spicy dramatic kicks dancing around with creamy and peppery flavors that propel you into a world of culinary bliss.
What I’ve heard from my audience: “Can I take some leftovers home to share?”
What I later found out from my audience: “What I intended to share ended up being devoured during the care ride home. I simply couldn’t help myself!”
Who am I? Erin’s Peppadew Bites
The simple recipe for these delicious beauties can be found below.
Ingredients
· 1 baguette
· 1 package goat cheese
· 1 package baby arugula
· 1 container peppadews (can be found at the Wegmans Olive Bar)
Directions
· Cut baguette into semi-thin slices.
· Remove peppadews from disposable container and place onto cutting board.
· Place the goat cheese inside the peppadew container and stir in order for the cheese to become a little thinner and absorb the left over oils.
· Spread a layer of goat cheese onto each baguette.
· Sprinkle with a couple arugula leaves.
· Cut peppadews in half and place atop arugula.
· Enjoy!
12.14.2009
Potato Patado
Who knew that slippery sunny-colored cooking oil would be the bread to my butter and what makes me tick? I start off as a soggy orange batter comprised of eggs, flour, mounds of shredded sweet potatoes, salt, pepper, and for a deliciously bold step above the typical Spanish or Vidalia onion – chopped scallions.
When my ingredients are thoroughly intertwined with one another, scoop me up into heaping tablespoons and gingerly place me into a fiery skillet, which should be hiccupping itty-bitty pops of my piping hot love, vegetable oil. Reduce my shape to a circular flattened pancake by pressing down on me with a slotted spatula. Then, I gloriously meld with the oil, and take my sweet time before my orange flecks succumb to a rim of golden brown. Once you see this change come over me, it’s time to flip me over and let me continue to dance in the sizzling oil, until I am transformed to a crispy golden snowflake.
Be warned: many decide to sample “just a sliver” while I am cooling, but once they discover how irresistible I am, the sliver turns into a whole pancake, and before you know it, I am swiftly disappearing from the plate. Be sure to leave enough for others to enjoy.
What I’ve heard from my audience: “These are pure yuminess. In fact, these may be the best potato pancakes I have ever had.”
Who am I? Sweet-Potato Latkes
This recipe from Gourmet magazine is particularly delectable because the sweet potato and scallions flavors really come alive. They are wonderful served on their own, or paired with brisket or roasted chicken. Happy Hanukkah. Click here to view the recipe. (I would recommend doubling the recipe and adding a bunch of scallions vs. just two. Double batch served five.)
When my ingredients are thoroughly intertwined with one another, scoop me up into heaping tablespoons and gingerly place me into a fiery skillet, which should be hiccupping itty-bitty pops of my piping hot love, vegetable oil. Reduce my shape to a circular flattened pancake by pressing down on me with a slotted spatula. Then, I gloriously meld with the oil, and take my sweet time before my orange flecks succumb to a rim of golden brown. Once you see this change come over me, it’s time to flip me over and let me continue to dance in the sizzling oil, until I am transformed to a crispy golden snowflake.
Be warned: many decide to sample “just a sliver” while I am cooling, but once they discover how irresistible I am, the sliver turns into a whole pancake, and before you know it, I am swiftly disappearing from the plate. Be sure to leave enough for others to enjoy.
What I’ve heard from my audience: “These are pure yuminess. In fact, these may be the best potato pancakes I have ever had.”
Who am I? Sweet-Potato Latkes
This recipe from Gourmet magazine is particularly delectable because the sweet potato and scallions flavors really come alive. They are wonderful served on their own, or paired with brisket or roasted chicken. Happy Hanukkah. Click here to view the recipe. (I would recommend doubling the recipe and adding a bunch of scallions vs. just two. Double batch served five.)
12.02.2009
Save Room for Dessert
A vision in white, I proudly show off my beautiful vanilla buttercream coat. My talented pastry chef always makes sure it fits just right, while allowing me to expose my adorable vanilla bean freckles. Some take a quick look and regard me as simple, traditional or pure. Go ahead and think that as you place me into your cart. But once you take me home, lift off my plastic cover, and make that first slice, you will marvel at my striking unconventional three layers found inside.
Admire and then enjoy my stunning white cake – deliciously dense and rotating above and below my sinful, decant and creamy vanilla frosting. Savor my cake. Then my frosting. Then my cake combined with my frosting…then maybe my cake with my outer frosting coat. You won’t believe how fabulous I am. So phenomenal and readily available, you can forget about any make your own white cake in a box now that I’ve arrived. Can you believe that I make myself affordable and ready for your sweet tooth 24 hours a day? Just look for the gorgeous white coat in the dessert section, you can’t miss me.
What I’ve heard from my audience: "A vanilla bean dream of a dessert."
Who am I? Ultimate White Cake
The Ultimate White Cake has earned its own case at Wegmans and is available in two tasty sizes: regular (36 ounces) for $14.00 or mini (14 ounces) at $6.00. For more information, visit www.wegmans.com.
Admire and then enjoy my stunning white cake – deliciously dense and rotating above and below my sinful, decant and creamy vanilla frosting. Savor my cake. Then my frosting. Then my cake combined with my frosting…then maybe my cake with my outer frosting coat. You won’t believe how fabulous I am. So phenomenal and readily available, you can forget about any make your own white cake in a box now that I’ve arrived. Can you believe that I make myself affordable and ready for your sweet tooth 24 hours a day? Just look for the gorgeous white coat in the dessert section, you can’t miss me.
What I’ve heard from my audience: "A vanilla bean dream of a dessert."
Who am I? Ultimate White Cake
The Ultimate White Cake has earned its own case at Wegmans and is available in two tasty sizes: regular (36 ounces) for $14.00 or mini (14 ounces) at $6.00. For more information, visit www.wegmans.com.
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