The Year in Review - Nibbly Style
Part I

Can you believe it's the last weekend in 2007? This year has flown by and it seems like just yesterday I was celebrating my 1-year anniversary of starting 28 Cooks last January. As I mentioned in my last post, I've had so much to be thankful for this year.

There's nothing I love more than entertaining guests. I've always said that if I were to write a cookbook, I'd do an entertaining one full of recipes that would be perfect for serving at cocktail or tapas parties. I thought I'd take a look back at the year and highlight some of my favorite appetizer and nibbly recipes. Stop back by tomorrow for Part II!

*This is also part of the Best of 2007 round-up hosted by One Hot Stove. Be sure to visit the website for the official round-up and see the best of the food blogging world!

January

January's best nibblies were definitely the glazed nut trio. Although the Lemon Pepper Cashews were my favorite, the Chili Chai Walnuts and the Jasmine Tea and Ginger Glazed Almonds were right up there.



February

Lemon and Green Tea Granola was my favorite recipe of February. I love homemade granola, especially since I can control how much fat and sweetener I add to the recipe. This one is quick, easy, and tasty to boot! And although it isn't a recipe, this was the month of the "Behind the Apron" round-up which was a great opportunity to see the chefs behind some great food blogs.



March

A great recipe for entertaining are the Baked Potato and Cauliflower "Samosas" with Tamarind Mint Chutney. You can make a large batch of these ahead of time, freeze them, and then cook as needed for entertaining. The chutney is also fantastic, either served with these samosas or with anything else.



April

I love recipes that can be used a million different ways, like this Green Chile and Coconut Chutney. It's great served with tortilla chips and would probably make an excellent topper for a few other things. Another great snack food is the Micro-popcorn. I was so enchanted when I discovered that you can make popcorn this way. Although I think it's best with hot sauce, it's fantastic with almost any seasoning you throw in the bag.


May

What started out as a challenge ended in a fantastic recipe. The Plantain and Queso Fresco Puff Pastry Spirals would be perfect to serve at a cocktail party and aren't your normal pig-in-a-blanket. The roasted tomatillo and parsley cream is great served with the spirals, but is absolutely fantastic by itself. It's a great dip for chips or spread on a sandwich or wrap.


June

I'm in love with this Basil Habanero Pesto. I love all things spicy and all things pesto, so the combination of the two is perfect. Although it's not for the faint of heart, it's delicious if you're a lover of spicy foods. Another great nibbly to serve at your next party would be the Warm Cannellini Bean Bruschetta. It's full of flavor and has a great fresh taste. It's guaranteed to be a hit!

Tomorrow I'll be ringing in the New Year at a sushi making party. Although none of us have actually made sushi before, we're all fairly confident in our cooking abilities and are hoping it all comes out well. I'll let you know how it goes. If you are so inclined, leave me a comment with how you'll be spending the holiday.
See you tomorrow with the rest!

Merry Christmas To All!!

You know, it's been a great year. Although there were some bumps in the road, I can't help but be grateful for everything and everyone that's been a part of my life this year.

As most of my readers know, I lost a very dear and close friend not too long ago. And although it's been hard and there are still days I can't believe she's gone, losing her has taught me to cherish the loved ones I still have and to take the time to tell them before it's too late. Although she wasn't at my birthday celebration as she had wanted to be, I was surrounded by people that love me and that truly care for me, and that's what I'm most thankful for.

This time of the season, the hustle and bustle of shopping, opening gifts, and attending Christmas parties can sometimes overshadow the true meaning of Christmas. It's crucial that we take a moment, look at all that we've been blessed with, and say thanks to those who help enrich our lives on a daily basis.

For part of my schooling this semester, I spent a few hours volunteering at a soup kitchen as well as a women's emergency shelter. Being there was such a huge dose of reality for me, and it was impossible to not feel grateful for all that I've been blessed with.

This holiday season, I wish you all the best and a season full of love, joy, hope, and peace.

Cranberry Jalapeno Spread

You can breathe easy now - I'm back. Finals have been handled, the 30th birthday was a grand success (more on that later), and it feels great to be back in the kitchen. And it's not a shade too soon - the holiday is right around the corner!

I wanted to make something different but I really had no idea what I was looking for. I was digging through my refrigerator when I discovered a bag of cranberries I had picked up on a whim a week or two ago. I didn't want to make the traditional cranberry spread, so I thought I'd try something new.

This spread would work in so many ways. The slight sweetness is accented by the little kick of the jalapeno*. It would be perfect on a bagel with cream cheese or spread over goat cheese on a cracker. If you're of the carnivore variety, this would be perfect for basting a pork roast. Heck, it's good enough to eat by itself by the spoonful! It would also make a great gift for a foodie or keep it all for yourself. No matter how you use it, I can guarantee you'll find it to be a perfect little holiday treat.

*On the 28 Cooks' Hot-O-Meter, this ranks a very low 1 out of 5. If you're looking for more of a punch, add another jalapeno.



Cranberry Jalapeno Spread
Makes 2 cups

1 (12 oz) bag fresh cranberries
1 c brown sugar
1 jalapeno, seeded and diced
2 tbsp honey
1 tbsp maple syrup
1 tsp lemon juice
1/4 tsp cinnamon
Pinch of allspice

Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, lower heat, and simmer uncovered for 20-30 minutes until thick. Remove from heat and cool. Serve and enjoy!

Bad, bad, bad.

I know. I've been a horrible blogger. But round these parts, it's been a crazy time known as end-of-semester crunch time. I haven't had a minute to stop and think since the last time I posted.

I would like to say thanks for all of the kind words of encouragement and all of the prayers. Being at the funeral was completely surreal and one of the hardest things I've gone through. There are still days I can't believe she's gone, but I'm doing my best to carry on and remember her the way she'd want to be remembered. Please continue to keep her family and friends in your thoughts over the holidays as they all celebrate the first without her lovely presence.

And I know that there has been a lack of food posting on here lately, but I ask for your patience while I finish tying up my loose ends at school. I'm doing my best to make it through to December 10th, which is when all of my projects are due (yes, all 14 of them). I promise to have some lovely holiday recipes fit for entertaining after that - you just gotta hang on.

Now excuse me while I take the next day or two to celebrate December 3rd, a day I've been looking forward to for quite awhile - my 30th birthday!

Today I received some terrible news that a very good and special friend of mine passed away suddenly, leaving behind 2 beautiful young daughters and a wonderful husband, Bill. The shock and sadness felt over the loss is almost overwhelming.

We met in such a weird way many years ago. We both belonged to a knitting email list and she contacted me after discovering we were about the same age. We emailed constantly and spent hours on IM and the phone talking about almost everything in our lives. After a few years of an online friendship, we finally met when she flew down to see me. The instant we met, we knew we'd be friends for life. We had an instant connection that made if feel as if we'd been friends for a lifetime. She was a constant presence in my life and we helped each other through some of the most significant events in our lives.

We spent the years alternating visits, me flying up to New Hampshire to see her or her flying here to see me. I just emailed her earlier this week about coming down for my birthday in a few weeks, and although she was unable to, we were making plans to visit each other in the near future.

She was beautiful, fun, vivacious, and an incredible mother. She had a way of lighting up a room with her presence, was liked by everyone that met her, and was an amazing person. I will miss her terribly. Please pray for her family and friends as they come to terms with the loss.



I love you, BIFF.

Red Pepper and Feta Spread

I can't believe the holidays are rapidly approaching. And with those holidays are plenty of opportunities to entertain. It's always key to have a few solid recipes that not only can be thrown together at a moment's notice but are also versatile enough to suit a variety of purposes.

That's why I love this recipe. This recipe originally started out as a dip for fresh vegetables but can be used in a host of ways. Here I've made some cups out of baby seedless cucumbers and piped the spread into it. It's got a great tangy flavor that's kicked up ever-so-slightly with the green peppercorns. It's also a great festive color and is sure to be a hit at any of your upcoming functions. The best part - only has 4 ingredients, so you can make it anytime!

If you don't use this as a dip, try these different uses:
*Spread on a tortilla, roll, and slice into pinwheels
*Use as a great sandwich starter
*Pipe into phyllo cups for a great little appetizer
*Serve on endive leaves
*Pipe onto melba toasts, bagel crisps, crackers, etc



Red Pepper and Feta Spread
4 tbsp olive oil
2 red bell peppers, deseeded and sliced
1/2 red jalapeno or serrano pepper, deseeded and sliced
4 oz feta cheese
1 tsp green peppercorns in brine, drained and minced (optional)

Heat olive oil over low heat in a heavy pan. Add peppers and saute over low heat for 30 minutes, stirring occasionally, or until peppers are completely soft. Remove from pan and place onto a paper towel-lined plate to get rid of some of the excess oil. Place into food processor and process until smooth. Add feta and process until smooth, about 5-8 minutes. Add peppercorns and pulse until mixed in well. Allow to chill in the refridgerator for 30 minutes or so for flavors to meet. Enjoy!

It's here - it's really here!

I can't believe we're already in the beginning of November. It seems like just yesterday I was enjoying 90-degree weather and walking around in sandals. But fall is here, as is the ending part of my semester.

Man, it's been crazy around here. Between classes and work and life, I just haven't had the chance to make it into the kitchen. Of course that doesn't mean I haven't been enjoying some good food. I actually had some lovely appetizers at one of our new local restaurants, Fenz, over the weekend. Although the atmosphere feels as if you've walked into the middle of one of your parent's parties, I think they have some solid food offered on the menu. Everyone from the hostess to the busboys recommend the Pickle Fries, so we ordered them. I must admit they were rather tasty. Forget what you know about pickles - when you deep-fry them, they become a completely different animal. Served with a lovely aioli, they were quite the tasty treat. As their companion, we ordered the french fries which are liberally doused with the nectar of the gods, aka. truffle oil. I'm of the opinion that there isn't anything a little truffle can't make better, so these were a very lovely little nibble.

I hope to be back later on this week with some new Fall recipes, as well as a new Top 5 on my sidebar. But while you're waiting, go ahead and take a peek through the archives - there are plenty of great recipes that would come in handy on a cold evening.