Roasted Grape Crostini with Ricotta

Sweet, velvety, and elegant. Roasted grapes are an easy to prepare and unexpected addition to a cheeseboard. Easy to prepare and so good you won't have any leftovers, these are a surefire way to impress friends and family this holiday season.

I love simple things. Simple clothing, simple math problems, simple recipes. This is just that. The name may be a little misleading and everyone I talk to does a double-take when I say “roasted grapes” but these apps are truly amazing. They are prepared with nothing more than a little olive oil, balsamic vinegar, and salt. A little char from the oven, some creamy ricotta cheese, and crusty bread and you’ve got yourself an appetizer that will surely impress any holiday crowd this year.

Ingredients

4 cups red grapes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
pinch of kosher salt

Directions

1. Preheat the oven to 400.

2. In a large bowl, toss the grapes with olive oil, balsamic vinegar, and salt until evenly coated.

3. Spread the grapes on a large baking sheet in a single layer and bake for 25-30 minutes or until the grapes are wrinkled and slightly charred.

4. Serve the grapes with ricotta cheese and toasted crusty bread.

Honey Ricotta Bruschetta

Appetizers don’t get much easier than this. Perfectly toasted baguettes with creamy ricotta cheese, sweet local honey, crushed red pepper flakes, and a little salt are all you need to make these Honey Ricotta Bruschetta. If you’re in a pinch and need an appetizer for cocktail hour, Thanksgiving, or eating while you binge Netflix, this is it. In fact, this is such a simple recipe that it’s hardly a recipe at all, merely suggestions.

If you have access to local cheesemakers like I do here in Maine, go with that. The quality of the ricotta will be far superior to what you can buy in the store. If you don’t have a local creamery, don’t sweat it - nobody will be the wiser!

Ingredients

1 baguette, sliced 1-inch thick
olive oil
1lb ricotta
honey
pinch salt
pinch red pepper flakes

Directions

1. Preheat the broiler to high and position an oven rack in the upper half of the oven.

2. Arrange the sliced baguette on a cookie sheet in a single layer and brush generously with olive oil on both sides. Toast under the broiler until golden brown, flip and toast the other side. This will not take long so pay attention.

3. Remove the bread from the oven and allow it to cool slightly.

4. When the bread has cooled, smear about a tablespoon of ricotta on each toast, followed by a drizzle of honey, and a sprinkle of salt and red pepper flakes.

Note: You can prep the baguette earlier in the day or up to the night before, just seal it in an airtight container.

Artichoke-Caper Bruschetta

This time of year, nobody wants recipes that are ten million steps long or require special tools, equipment, or skills. Frankly, I think we should be like this all the time. Who wants to spend all their time in the kitchen when there is life to be lived?

This recipe, very similar to a few other bruschetta and crostini recipes I’ve posted lately, is so easy I can barely call them recipes. This took less than 10 minutes to prepare and can be made in advance so you don’t have to worry about a thing. Throw everything in a food processor, or simply chop it with a knife, stir, and you’re done. Easy as that. This recipe also lends itself well to embellishments like the addition of hot peppers or maybe even toasting it with some parmesan. Personally, I love having leftovers of this that I can toss with pasta, smear on a sandwich, or bake atop some chicken breasts.

Enjoy!

Ingredients

12oz jar marinated artichoke hearts
1 C green olives
1 Tablespoon capers
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
toasted rustic bread or baguette

Directions

1. Combine everything in a food processor and pulse until the artichokes and olives are roughly chopped. Stir to combine and spoon onto the toasted baguette.

Tip: Use the oil from the jar of artichokes when you toast the baguette, it will deepen the overall flavor of the dish.

Oysters with Mignonette

Maine has a burgeoning oyster scene. Given the cold waters of Maine and the many rivers, Maine, particularly Maine’s midcoast, are prime real estate for oyster farmers and harvesters.

I love oysters and have loved them for as long as I can remember. Raw oysters on the half shell, when fresh, have a clean, briny flavor to them that is just wonderful. Some people think I’m nuts and can’t stand the thought of eating something raw but those people don’t know what they are missing. In addition to being delicious, oysters are incredibly healthy and are quite possibly the most humble of warriors in the fight against climate change.

Health Benefits of Oysters

It pays to eat oysters. With a host of vitamins, minerals, and macronutrients, oysters are a nutrient-dense food.

1. Low in calories but high in protein
   Not that I believe in counting calories but if I did, this would give me one more reason to love oysters. Coming in at a humble  40 calories, these little pups pack 5 grams of protein per oyster. 5 grams might not sound like much but considering the other nutrients found in oysters, its just one more reason to knock a few back.

1. Plenty of Zinc
   Zinc is a critical mineral for a properly functioning body. From your immune system to your sense of taste and smell, zinc is involved in more bodily functions than any other mineral. It is theorized that low levels of zinc also inhibit male performance, hence the belief that oysters are an aphrodisiac.

1. Heart Healthy
   Oysters have high levels of heart-healthy compounds like Omega 3 fatty acids, potassium, and magnesium, all of which are important nutrients for a healthy heart.

1. Great source of Vitamin D
   Vitamin D is another vitamin group that is crucial to overall health. Vitamin D is necessary for everything from healthy bones to lessening the effects of Seasonal Affective Disorder to reducing your risk of developing chronic diseases including diabetes, dementia and some cancers.

1. More B12 than beef or lamb
   Vitamin B12 is important for maintaining healthy red blood cells and a healthy metabolism. Most people think of beef and red meat when they think of B12 but oysters have almost 6 times the amount of b12 found in beef and lamb. The only cut of meat with more B12 than an oyster is beef liver and who wants to eat that?

Environmental Benefits of Oysters

The impact of climate change is becoming more and more dire as years of inaction go by. Water pollution, rising sea levels, and erosion are major issues for coastal communities. Fortunately, oysters offer a solution to some of the threats we face with climate change.

1. Water Purifiers
   Nitrogen is one of the most common pollutants found in water. Often, the source of the nitrogen comes from farms upriver where fertilizer runoff ends up in groundwater and tributaries that make their way to our oceans and lakes. For those of us fortunate enough to live near the sea, oysters offer a great solution. Oysters thrive on nitrogen and are efficient at filtering that and other pollutants from the water.

1. Erosion Control
   Along the coast, one of the biggest threats is coastal erosion during major weather events like hurricanes. As reefs die and harbors and bays are dredged, the seafloor and coast are becoming more and more susceptible to erosion. Fortunately, there is a solution that is a win for everyone. Oysters!
   Oysters grow in huge clumps, forming natural reefs that help hold the seafloor and mudflats in place while the water above rages.

Oysters with Mignonette

This is a basic mignonette consisting of simple ingredients. It is fresh and tart, pairing well with fresh oysters. Get creative and experiment with different flavors such as citrus, ginger, spices or other vinegars.

Ingredients

1 dozen oysters
1 shallot finely minced
1 jalapeno, seeded and finely minced
1/2 cup red wine vinegar
1 teaspoon sugar
1 teaspoon ground black pepper

Directions

1. In a small bowl, combine everything but the oysters. Whisk until the sugar has dissolved, cover and chill for at least 30 minutes.

2. Shuck the oysters by carefully inserting an oyster knife in the hinge of the shells. Carefully wiggle the knife until it is securely between the shells. Twist the knife until the shells “pop” apart and run the knife along the edge of the shells. Detach the oyster from the shell by running the knife underneath the meat, being careful not to puncture the oyster.

3. Arrange the oysters on a plate of ice and serve with mignonette and lemon wedges.

Chocolate Dipped Pretzels

Chocolate covered pretzels are the ultimate canvas for fun snacks. Whether your craving something sweet and salty or looking for something fun to do with the family or on a date night, these are low pressure, easy and delicious!

Chocolate Dipped Pretzels

Ingredients

1 bag of chocolate chips
2-3 cups pretzel sticks
¼ cup chopped hazelnuts
1 tablespoon ancho-chili pepper
1 tablespoon of sea salt

Directions

1. Place a metal bowl over a pot of boiling water. Add the chocolate chips and stir constantly until the chocolate is melted and smooth. Remove from heat and make sure not to let the water touch the chocolate.

2. Working quickly, dip the pretzels into the chocolate and place on wax paper. Season with your topping of choice and allow the chocolate to harden on the counter for about 2 hours, you can put them in the freezer if you need to speed up the process.

Gochujang-Ginger Wings

1.3 billion pounds of wings will be consumed today, Superbowl Sunday. I don’t even know who is playing tonight during Jlo’s concert but I am for sure having these wings. They are sweet, sticky, a little spicy and addictive. The best part? I already have all the ingredients in my kitchen and you probably do too. A quick pulse in a food processor makes this recipe super easy so you can get on with your night. Like many of my recipes, this one works but it isn’t a commandment. If you don’t have orange-apricot marmalade, don't sweat it. Use whatever you have on hand and enjoy your own creation!

Gochujang-Ginger Wings

Ingredients

2lbs party wings (about 12)
2-inch piece of ginger, roughly chopped
1 Fresno chili pepper, chopped and seeded
1/3 cup gochujang
1/3 cup orange-apricot marmalade
3 tablespoons soy sauce
3 tablespoons fish sauce
toasted sesame seeds, for garnish
cilantro, for garnish

Directions

1. Combine everything but the wings, sesame seeds and cilantro in a food processor and blend until smooth.

2. Toss the wings with the sauce in a large bowl and allow to marinate about 30 minutes.

3. Preheat the oven to 425 and line a cookie sheet with foil or a silicone mat.

4. Arrange the wings in an even layer and bake for 20 minutes. Remove the wings from the oven and baste with the remaining sauce. Bake the wings for 10 more minutes, then remove from the oven and allow to cool slightly before serving.

5. Plate the wings and garnish with toasted sesame seeds, cilantro and lime wedges.

Lobster Arancinni

It is true. Anthony and I are trying to be healthier in 2020 and beyond. We are currently 5 days into dry January and my latest obsession is gut health and eating more plants. I’m proud of all our endeavors but balance is the key to success so this week I grabbed a pack of frozen lobster, mixed it with some leftover rice and made these deep-fried cheesy babies.

Technically, arancini are made with arborio rice, a great way to use up leftover risotto. Unfortunately, I didn’t have any arborio rice to spare so I went with plain old jasmine rice that was a few days old and stale. I know what your thinking, stale rice? Hear me out. Day old, cold rice is ideal for things like arancini and fried rice because it is already cooked and the starches have had time to settle and solidify. This means that when you fry them up, the rice gets extra crispy and you get extra credit for making such crispy rice.

These balls are not for the faint of heart and should not be logged in to whatever calorie tracker you downloaded on New Year’s Day. These are treat-yourself snacks to be indulged in and shared. You don’t have to invite friends over when you make these but you would end up being the favorite in your group.

The gochujang aioli used here is also superb with eggs, on sandwiches, wraps, whatever, so double the recipe and have some extra for later in the week.

Lobster Arancini with Gochujang Aioli

Ingredients

1/2 cup mayonnaise
1/4 cup gochujang
1 cup chopped lobster meat (about 1lb, or two lobsters)
3 cups cooked jasmine rice
2 tablespoons minced cilantro
1/2 cup fontina, shredded
1/2 cup mozzarella, shredded
3 eggs
1 1/2 cup breadcrumbs, divided
1 cup flour

Directions

1. In a small mixing bowl whisk the mayonnaise and gochujang until pale orange in color and there aren’t any chunks of gochujang remaining. Set aside.

2. In a large bowl, combine the lobster meat, rice, cilantro, fontina, mozzarella, and two eggs. Add 2/3 cup of the breadcrumbs and form into 16 1 - 2-inch balls and set aside.

3. Whisk the remaining egg with a little water and pour into a wide shallow bowl. Place the flour and remaining breadcrumbs in a shallow separate shallow bowls as well.

4. Dredge the balls first in flour, then in egg and finally in the breadcrumbs. Set each finished ball on a parchment lined tray and allow them to cool for one hour before cooking.

5. Fill a large pot with 2 inches of oil and heat until a thermometer reads 350. Working in batches, fry each ball until golden brown, about 4 minutes. Remove from the oil with a slotted spoon and all to drain on paper towels. Season with flaky salt and serve.