Wednesday, December 15, 2010


The best of the holidays is the gatherings of loved ones, friends and family.
Feeding them is another story.
But here are two ideas that are really rather simple, although they do require some cooking ahead, and are quite savory. You'll have folks singing your praises rather than carols.

Roanoke's WSLS 10 has had me on its noon time show, OUR BLUE RIDGE, several times the last few months.
Last week, I demonstrated two recipes. The first was for an awesome spread made with artichokes and goat cheese, or chevre. It's a step beyond the typical artichoke, mayo/sour cream and cheese dip, and is a bit healthier. Roast frozen artichoke hearts first with herbs, and you'll find folks in your kitchen drawn to the aromas. Then, while it's hot, add the chevre. Serve bubbling hot from the oven on warm baguette slices or crackers, and you've got one mighty hors d-oeuvre.

A beautiful little package of roasted beet, chevre and rosemary appetizers is also one of my favorite things to serve from THE NEW BLUE RIDGE COOKBOOK.
Roast those ruby red beets, defrost a package of puff pastry, chop some fresh rosemary and slice a log of chevre, then assemble quickly. A bit involved, yes, but really rather simple. Get your guests involved, and what a merry way to spend time in the kitchen - with tasty rewards!
Go to this link for the recipes already printed. And please watch for more helpful hints.

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