One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!
This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.
To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.
Ingredients:
6 ears of corn, shucked
8 slices of bacon, cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
Note: I was sent a DREO ChefMaker Combi Fryer for review, which I tested using this recipe for Teriyaki Chicken Wings. All opinions are mine alone.
I am super late to the air fryer band wagon, but I am kind of happy I held out long enough to instead try a DREO ChefMaker Combi Fryer (paid link)! I am still becoming acquainted with all of the delicious options this appliance has, but I was so impressed with my first test run making these Teriyaki Chicken Wings that I had to share it immediately!
The ChefMaker is described on DREO’s website as “the most professional air fryer for making Michelin-starred meals.” The appliance uses “CombiCook technology” which translates professional cooking methods into intelligent algorithms that allow ChefMaker to become a fully automated master cooking machine that handles temperature, time, and atomization by itself. It also includes a water atomization system that replenishes evaporated moisture and reduces the chamber temperature to prevent food from charring and ensure the core gets evenly cooked.
There are a ton of ingredient-based presets to take a lot of the guesswork out of cooking, as well a three professional cooking modes: Chef Mode (ingredient-based master chef presets), Classic Cook (choosing a cooking style including air fry, defrost, reheat, broil, roast, toast, bake, and dehydrate), and Probe Cook (take full control of cooking temperature to create new recipes).
In addition to the appliance itself, the DREO app includes step-by-step videos for recipes while also tracking the cooking process on your phone.
Sounds kind of awesome, right? I wanted to try the ChefMaker out as soon as possible! Using the app, I found a recipe for Teriyaki Chicken Wings that I miraculously had all ingredients already on hand. I adapted the recipe slightly, but tried to stick to the step-by-step videos as possible to get a sense of the benefit of the app as well.
Note: I was sent samples of Rovagnati Charcuterie Trio in order to make these Antipasto Skewers. Opinions are mine alone.
I love a handheld party appetizer. And I also love a charcuterie or cheese board. So it should come as no surprise that I think Antipasto Skewers are absolutely delightful.
Luckily, Rovagnati gave me the perfect excuse to share this recipe for Antipasto Skewers, featuring their Charcuterie Trio!
source: rovagnati.us
Rovagnati, the renowned charcuterie company committed to preserving Italian traditions, recently introduced their No-Nitrites-Ever Salami Line and their Antipasto Italiano Trio. Crafted at Rovagnati’s U.S. factory, the No-Nitrites-Ever Salami Line utilizes selected noble cuts of the finest meat, following a USDA-approved Italian curing and fermentation method. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati’s heritage.
source: rovagnati.ussource: rovagnati.us
Rovagnati sent me samples of two of their Trios: The Charcuterie Trio and The Salami Trio.
The Charcuterie Trio includes sliced Prosciutto Crudo, Salame Milano, and Salame Napoli
The Salami Trio includes Salame Milano, Hot Soppressata, and Salame Napoli
Both Trio’s are the perfect size for making Antipasto Skewers; one 6 oz container is enough for about 9 skewers. I used the Charcuterie Trio below, but you can easily substitute in the Salami Trio.
Note: I attended a tasting of Ripe Life Wines at Spring Lake Seafood and received additional bottles of Ripe Life Wine in order to make this Homemade Ceviche. Opinions are mine alone.
Before I go into the Homemade Ceviche recipe, I want to highlight a wine company that I recently tried and love. If you follow me on Instagram, you may have seen that I went to a wine tasting of Ripe Life Wines at Spring Lake Seafood in Spring Lake, NJ. I was given the opportunity to try a bunch of Ripe Life Wines’ selection paired with delicious food offerings of Spring Lake Seafood.
Ripe Life Wines grew from owner Mary McAuley’s desire to create the perfect wine for a clambake, and the Clambake Unoaked Chardonnay was born. The company now offers its Clambake Unoaked Chardonnay, a Clambake Rosé, a seafood-friendly red called Fisherman’s Red, and Moules Blanc de Blancs Brut, a dry American sparkling wine.
You can pop into Spring Lake Seafood in Spring Lake, NJ or Dock and Claw in Beach Haven, NJ to enjoy a tasting. To see my experience at Spring Lake Seafood, including the yummy food pairings, you can see that here and here.) The food and win pairings really are not to be missed!
For this post, I wanted to highlight Ripe Life Wines’ OG. The Clambake Unoaked Chardonnay. Chardonnay is commonly “oaked,” in which the wine is aged in oak barrels, resulting in flavors of butter, vanilla, or caramel. Unoaked Chardonnay, like the Clambake Chardonnay, is instead aged in stainless steel barrels, resulting in a lighter, crisp, clean finish that doesn’t compete with the delicate flavors of seafood. Clambake Chardonnay has a lovely lemon/apple/pear flavor to it, making it the perfect accompaniment to both raw seafood dishes, and richer seafood dishes such as lobster and clams with drawn butter.
As soon as I had my first sip of the Clambake Chardonnay, I knew I wanted to try to pair it with a homemade ceviche.
Ceviche, originating in South America, is a dish consisting of diced raw seafood that has marinated in acid (typically lime juice) to “cook” the seafood. The seafood is then mixed with onions, cilantro, and other ingredients to create a colorful and flavorful dish. Although homemade ceviche can sound a little intimidating, it’s actually really easy to make at home! My knife skills aren’t great, so if yours aren’t as well, the recipe will turn out just fine.
Note: I was sent some quail eggs from Spring Creek Quail Farms in order to write this post. Opinions are mine alone.
I love a recipe that looks fancy, but really takes minimal effort, like this recipe for Prosciutto Asparagus and Quail Egg Tarts, adapted slightly from a Spring Creek Quail Farms recipe, created by Chef Andrea Monzon. When Spring Creek Quail Farms contacted me with a bunch of quail egg recipes, I jumped at the opportunity!
Spring Creek Quail Farms, a small, family-owned, zero-waste farm in Saint Anns, Ontario, offers a small but powerful, nutritious alternative in the Egg aisle: quail eggs. Quail eggs have long captivated food enthusiasts with their exquisite taste, enticed health-conscious consumers with their remarkable nutritional benefits and have been viewed as a delicacy by many communities. Spring Creek Quail Farms eggs can be found in multiple stores across the US and Canada.
Quail eggs are an easy and effective way to elevate really any recipe where you’d use eggs. The quail eggs, buttery puff pastry, tangy goat cheese, salty prosciutto, and fresh asparagus result in an absolutely delicious dish that can be served either as an appetizer or as a smaller main course.
Before I share this recipe for Cheesesteak Dip, I will be honest. I’m not a football fan. But I am a fan of bragging about Philadelphia, so I have to at least acknowledge the Eagles heading back to the Super Bowl! And, naturally, I’m doing it the only way I know how: through food.
There are quite a few “Philly Cheesesteak Dip” recipes out there, but as a Philadelphian, I’m a bit perplexed with why they all have bell peppers in them. I have never had a cheesesteak with bell peppers on it! So, I decided it was time for me to do my version. It doesn’t taste exactly like a cheesesteak (the cheese-to-steak proportion is out of whack), but it’s tasty and in the end, maybe that’s all that matters!
I am a “provolone wit” kinda girl, so my recipe is based on that: sauteed onions, a mixture of sharp and mild provolone, and shaved beef.
Ingredients (makes 16 servings):
2 tablespoons butter (or vegetable oil, if preferred), divided
Note: I was sent an affiliate box of Oshēn Salmon’s Date Night Box in order to make this Homemade Smoked Salmon Board post. Opinions are mine alone.
You know I love a good appetizer board, especially this time of year. Charcuterie and cheese boards have always been my go-to for guests, largely because I can keep most ingredients on hand, so it makes it easy to throw something together. (I totally have an entire drawer in my fridge dedicated to cheese, so yeah, I’m usually prepared for an impromptu cheese board.)
But, as we’ve seen in recent years, boards have expanded quite a long way from your traditional charcuterie boards. So when Oshēn Salmon reached out with some awesome sounding recipes, including one for a homemade hot smoked salmon, my mind when right to making a Smoked Salmon Board.
Before I jump into the recipe, I wanted to share a bit about Oshēn Salmon. Oshēn Salmon is a salmon delivery company serving sustainably raised salmon to consumers nationwide in eco-friendly packaging.
Oshēn arrives seven days fresher than any retailer, which is a huge plus in my book!
source: oshensalmon.com
The team behind Oshēn set out to reframe the salmon-in-a-box concept into something more meaningful and aspirational. Everything from the packaging to the sustainable aquaculture practices, Oshēn’s mission is to lead the industry toward a cleaner environment for all.
source: oshensalmon.com
Back to the board! This Homemade Smoked Salmon Board is inspired by the impressive spread my in-laws tend to lay out for holiday breakfasts. Instead of a breakfast spread to layer on bagels, this version is more appetizer-like, perfect for brunch or as a party app. Also, instead of store-bought smoked salmon, I made my own hot smoked salmon, using Oshen Salmon’s recipe. The best part is you can make it right in your oven, no smoker needed!
Note: I was sent samples of Spero Sunflower Cheese Products in order to write this post. Opinions are mine alone.
It’s the time of year where having a few party appetizer recipes on hand can be very helpful, especially ones that you can create quickly and travels well, if needed.
I prefer to have some recipes that can fit different dietary needs, including an appetizer or two for dairy-free or vegan friends and family.
This recipe for Vegan Cranberry Goat Cheese Pistachio Truffles is made with Spero Alternative Goat Cheese. Spero, a plant-based company that offers sustainable and affordable cheese and egg alternatives, such as Spero’s Sunflower Cheese products. Spero has a bunch of yummy flavors of their cheese spreads, including The Goat, which is a smooth and tangy taste very similar to goat cheese.
Plus, this recipe is super simple and has just four ingredients!
From August to October, figs are in season. Whenever I come across fresh figs, I just have to buy them!
I’ve shared recipes in the past using this yummy ingredient — everything from adding it to a flatbread to turning it into a cookie filling to using it in a jam.
So today I figured I’d go a little simpler with a favorite appetizer: Bacon Wrapped Stuffed Figs!
This recipe is so easy, and uses just 4 ingredients. They are great for parties or just as an appetizer with friends.
Note: I was sent some Philly Pretzel Factory coupons in order to write this post. Opinions are mine alone.
It is no secret that I am a proud Philadelphian. It’s also no secret that I love me a good charcuterie board / cheese plate. So it’s about time I make a Philadelphia themed charcuterie board!
What could possibly make a charcuterie board Philadelphia themed, you ask? The inspiration of this board came from Philly Pretzel Company, and their pretzel rivets and mini cheesesteaks. Instead of using crackers, I substituted in their yummy pretzel rivets and added in some mini cheesesteaks for good measure.
I then added in ingredients from some of my other Philadelphia favorites: DiBruno Brothers, Dietz and Watson, and Third Wheel Cheese Co.
The result is a wonderfully Philly-centric charcuterie board that is guaranteed to be a hit!
So, let’s break down what exactly else is on this board, starting with the ingredients from Philly Pretzel Factory:
The pretzel rivets are the perfect addition to a charcuterie board
Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Next, Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Truffle Salami Medallions – Salami made with truffle
Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
And last but not least, I used a bunch of ingredients from DiBruno Bros.
Manchego – Buttery and springy, tinged with fresh Spanish grasses.
Beef Salami – Brooklyn Cured Smoked Beef Salami
Auricchio Straveccio Provolone – A sharp yet creamy provolone
Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
Spicy Soppressata – Rustic, savory, and spicy.
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
We snacked on this ALL day. It was awesome! I even made myself a cheesesteak-themed bite – beef salami, onion jam, and provolone!
Naturally, I also had a side of pretzel rivets dipped in spicy mustard!
This Charcuterie Board would be a great add to a small get together, although my husband and I enjoyed it as a grazing station of sorts for us all day.
A Philadelphia themed charcuterie board created with ingredients from Philly Pretzel Factory, DiBruno Bros., Third Wheel Cheese Co., and Dietz & Watson
Course Appetizer, Party Apps
Keyword Charcuterie, Charcuterie Board, Cheese, Party Apps, Philadelphia, Soft Pretzels
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Ingredients
Philly Pretzel Factory:
Pretzel Rivets
Mini cheesesteaks
Spicy brown mustard
Melted cheddar cheese
Third Wheel Cheese:
Noblette Brie
Abruzze Jawn
Goat Rodeo Bamboozle
Birchrun Hills Blue
Dietz and Watson:
Truffle Salami Medallions
Dietz Nuts Original
DiBruno Bros.:
Manchego
Beef Salami
Auricchio Straveccio Provolone
Onion Jam
Mild Abbruzze Sausage
Green Cerignola Olives
Spicy Soppressata
Other Ingredients:
Dried cherries
Local Honey
Instructions
Philly Pretzel Factory:
The pretzel rivets are the perfect addition to a charcuterie board
Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Dietz and Watson
Truffle Salami Medallions – Salami made with truffle
Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
DiBruno Bros.
Manchego – Buttery and springy, tinged with fresh Spanish grasses.
Beef Salami – Brooklyn Cured Smoked Beef Salami
Auricchio Straveccio Provolone – A sharp yet creamy provolone
Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
Spicy Soppressata – Rustic, savory, and spicy.
Other Ingredients
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
Smoky Baba Ganoush is one of those appetizers that basically any time I see it on a menu, I feel the need to order it. The eggplant-based appetizer, originating from Lebanon, uses grilled eggplant, tahini, olive oil, and lemon juice to make a smoky dip that is perfect for outdoor eating.
It’s also a great way to use up a bunch of eggplant if you happen to have a few on hand. There are a bunch of recipes out there for oven roasting the eggplant, but there really is no substitute for the flavor added to the dish by grilling.
Ingredients (serves 4 as an appetizer):
2 pounds Italian eggplants (~2-4 eggplants, depending on size)
Note: I was sent vinegar from Lindera Farms, including their Ramp Vinegar, in order to write this post. Opinions are mine alone.
Hands down, my favorite summer produce are tomatoes. Peak tomato season in the Philadelphia area begins just after July 4th and continues through mid-October, so it is the perfect time to share a recipe highlighting tomatoes like this Homemade Bruschetta!
Luckily, tomato season has coincided with the opportunity to try out a bunch of yummy vinegar from Lindera Farms, a small artisan vinegar producer in Virginia.
source: www.linderafarms.com
Lindera Farms takes locally and sustainably sources agricultural products and ferments them into wines which are then aged into vinegar. They have a wide selection of vinegars (nearly 30 types!) and pantry goods, including soy sauce, hot sauce, and syrups.
The ingredients from Lindera Farms are raised in a non-interventionist process, meaning they don’t introduce anything to the growing process. The process is subject to the whims of the environment completely; think Darwinian farming. The positives of this practice are that you get these stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment.
The results speak for themselves. The few vinegars I’ve sampled so far all have incredibly different flavors, acidity, and finish than what you can typically find in your supermarket. For example:
The Gardener Vinegar came about through Lindera Farms’ continued efforts to curb food waste. They collect organic summer vegetables from small local farms to make a complex and vegetal vinegar. The result is a very high acidic, savory vinegar with notes of cucumber, tomatoes, peppers and leeks. Lindera Farms suggests using it with salad greens, summer veggies, fish, or poultry, or even adding it to your favorite Bloody Mary recipe (I love this idea!)
Lindera Farms’ Apple Cider Vinegar is made with organic Virginian Heirloom Apples, and then is aged with applewood, adding a smooth, smoky finish. The Apple Cider Vinegar has a medium acidity, and medium-low sweetness, and can be used anywhere you’d use traditional apple cider vinegar, or just for probiotic consumption. (I used it in a pulled pork recipe, and it was fantastic)
I used the Ramp Vinegar in the recipe below. Ramps are a garlicky wild onion, and the ones in this vinegar are foraged in the woods of the Shenandoah valley. The result is a savory vinegar with notes of garlic, ramps, and onions with medium acidity. Lindera Farms suggests using it as a substitute anywhere you might use lemon and garlic in a dish. (I recently used it in my Italian Pasta Salad)
I have yet to tap into the other Lindera Farms vinegars, but I’m sure they are going to be just as delicious.
Traditional bruschetta uses balsamic vinegar, but I thought the garlic/onion flavors in Lindera Farms’ Ramp Vinegar would enhance the fresh flavors of the tomatoes and basil.
On to the recipe!
Ingredients (serves 4 as an appetizer):
4 plum (roma) tomatoes, evenly diced
1/4 cup fresh basil leaves, chopped, plus more for garnish
Note: I received a box of produce from Misfits Market in order to write this post. Opinions are mine alone.
I really like stuffed artichokes, but the idea of making them has always kind of intimidated me. I finally got up the courage to try them out when I received a box from Misfits Market with four lovely artichokes inside.
If you’ve never heard of Misfits Market, it was born from a mission to bring delicious, fresh, and affordable misfit produce to people everywhere and reduce food waste at a scale that creates positive and lasting impact.
Every box of Misfits produce benefits farmers, helps prevent food waste, and ultimately helps save the environment. Misfits is Philadelphia and New Jersey based but is rapidly expanding. The company rescues produce from regional farms and distributes it throughout the Northeast in three business days or less.
Misfits Market has two sizes of boxes: the Mischief and the Madness with a variety of fruits and veggies in each one. You can learn more about them here.
You’ll see more posts from me showing how I used my box, but let’s get back to the artichokes! My mother-in-law makes a batch of stuffed artichokes around Christmas and I am always amazed with the amount of work they can take! So this version for Baked Stuffed Artichokes is a bit of a cheat. Cutting them in half and baking them takes some of the “stuffing” work out, but not all of it.
Ingredients:
4 artichokes
3 lemons, juiced
4 tablespoons (1/2 stick) unsalted butter
1 large shallot, minced
3 garlic cloves, minced
1/4 cup dry white wine
2 cups Italian breadcrumbs
1 tablespoon fresh parsley, chopped, plus more to taste
I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.
This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!
Ingredients:
Seasoning blend:
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Other ingredients:
1 1/2 cups uncooked black beans, rinsed
1 red onion, chopped and divided
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
2 cups vegetable broth or water
1 tablespoon olive oil
seasoning blend (above), or 1 1/2 tablespoons taco seasoning
the zest and juice of 1 lime
1/4 teaspoon hot sauce
For serving:
bell peppers, finely chopped (I used mini sweet peppers for more color)
