Rosemary Apple Butter Waffle Bites

This fall, on one of our last camping trips of the season, I brought the most recent Food & Wine that had appeared in my mailbox before we left for the weekend. I paged through the recipes and photos as we drove into the mountains, not entirely paying attention to what I saw. I tend to do that the first time I look through a magazine. But then I saw a page with these beautiful and adorable canapés made with waffles! Each little square of the waffle was filled with something different, creating this beautiful piece of art on a platter. I haven’t been able to get those out of my head, so I knew they had to make an appearance sometime this holiday season. I also knew I needed to make something much simpler than what was in the magazine, because #momlife. So, I took my rosemary apple butter and put a tiny spoonful in the tiny square of a brown butter waffle (the exact same recipe I posted the other day, minus the vanilla) and all was well with the world.

Honestly, these are so simple to make and they would be the perfect bit sized treat to pass out with a glass of champagne at the start of your Thanksgiving (or Friendsgiving) gathering. The finishing touches of orange zest and black pepper give this appetizer a sweet and savory flavor that works perfectly with the rosemary in the apple butter. To make your platter look extra fancy, garnish it with fresh rosemary sprigs!

Rosemary Apple Butter Waffle Bites

Makes about 30-40 bite sized appetizers

• 1 cup all purpose flour

• 1/3 cup whole wheat flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper (optional but a nice addition!)

• 2 eggs, beaten well

• 1/2 cup unsalted butter

• 1 3/4 cups milk

• zest of 1 orange

• rosemary apple butter (click for the recipe) *you can also use store-bought apple butter to make this even easier!

1. Begin by browning the butter. Add it to a saucepan over medium heat. The butter will melt, then start to sputter and foam, then it will all settle down and the milk particles will start to turn golden brown and a nutty aroma will fill your kitchen. Keep an eye on the butter through this process so it doesn’t burn! Stir occasionally, being sure to scrape the bottom of the pan. Transfer to a heatproof liquid measuring cup and set aside.

2. Whisk the dry ingredients together in a large bowl. Set aside.

3. In a medium bowl, whisk the eggs with the milk. Add the milk mixture to the dry ingredients and stir with a wooden spoon until combined. Pour in the browned butter and stir until incorporated.

4. Preheat a waffle iron. They’re all different. I set mine to a medium temperature, but you do you Boo Boo!

5. Pour about 1/3 cup of the batter in the center of the waffle iron. When the waffles are done cooking, cut each one into little Tetris-looking shapes. I like to do them in 2 square sections (see photos above) but you can do them in 3 if you’d like to add something like a crumble of gorgonzola cheese or bacon or BOTH. Be creative!

6. Take a 1/2 teaspoon scoop of apple butter and drop it into one of the squares. Arrange each little bite on a platter before sprinkling with the orange zest and extra black pepper. Enjoy!
   

5 Perfect New Year's Eve Appetizers

I've never been one to go out and party hard on New Year's Eve. In fact, nearly every year I prefer to stay in, play card games, and eat snacky foods washed down with sips of champagne. There is something about ringing in the New Year that way that feels cozy and comfy and it fits just right. Like a warm pair of slippers. When we lived in Japan, Brad and I went to the neighborhood shrine to celebrate with cloudy, white, unfiltered, delicious sake. The last year we lived in Tokyo, we attempted to venture out but our barely 1 month old little boy was not feeling it. I wrapped him in his baby wrap and he clawed at my neck and screamed at the top of his very tiny, extremely noisy lungs until we gave up and turned around to head back home. This year, we will be laying low. My bulging belly is not up for a night out and I'm pretty sure seeing a pregnant woman almost ready to pop is a buzz kill for most people who are out looking for a good time. Just a guess. In the spirit of keeping it cozy, I wanted to share 6 of my favorite New Year's Eve appetizers from the site that would be perfect for ringing in 2015.

And also, I would like to present the bulging belly I mentioned above. Just 2 1/2 more weeks to go!

OK- moving on to deliciousness...

1. Preserved Lemon Relish

This is one of my all-time favorite condiments to have in the refrigerator. It's perfect with smoked salmon and crackers. The flavors are fresh and clean and provide a nice change from the typical richness of holiday appetizers.

2.Smoked Salmon in Endive Cups

Endive leaves are the perfect vessel for hearty, flavorful dips and spreads. Their crispness is a welcome contrast to the creamy smoked salmon dip and helps satisfy that crunchy craving otherwise fulfilled by chips.

3. Skillet White Chili Dip

I'm a sucker for a good dip. This one has been a favorite since I first made it about a year ago. We love it on game days and for an easy, crowd-pleasing party appetizer.

4. Cranberry-Jalapeño Relish with Savory Cheesecake

This is one of the most beautiful appetizers for the holidays. The vibrant color of the fresh and dried cranberries alongside the bright green cilantro is festive and a stunning dish to add to your appetizer line-up. The savory cheesecake is flavored with a little garlic and adds a nice, creamy contrast to the spicy-tart relish.

5. Tennessee Pimento Cheese Crostini

Pimento cheese + toast + slices of tart green apple. Perfection. And, lucky for all of  us, The Pioneer Woman just posted a fabulous looking recipe for pimento cheese that would be perfect for this party app!

And there you have it! The perfect selection of appetizers for snacking on during a cozy night in or with a group of your very favorite people on New Year's Eve.

Here's to a great New Year! Sending love to you all, wherever you may be and however you are celebrating. Cheers!

Cranberry-Jalapeño Relish with Savory Cheesecake

Christmas is next week. NEXT WEEK. I don't know if it's the whole being pregnant thing or perhaps it's the typical hustle and bustle of the season that has made me lose all track of time, but I am no where near as ready as I like to be with presents, plans, and everything in between. Instead of wrapping presents I've been folding baby clothes (they're so tiny!) and thinking about everything that needs to happen before our new little one arrives in just a few short weeks. Sometimes I worry that I'm not as prepared this time around. Maybe that's normal for the second baby. Maybe what happens is, since you've done it once, you figure having a newborn around is kind of like riding a bike. It isn't, of course. Riding a bike is much easier. Lucky for me, I have the very best holiday appetizer on hand that can be made ahead and looks pretty and festive and like you spent hours working on it. Cranberry-Jalapeño Relish with Savory Cheesecake = your holiday appetizer secret weapon.

A college friend of mine gave me the relish recipe. It took me a while to get around to making but after one bite I was kicking myself for not making it once a week starting the second she sent me the recipe. Ellie, you've made my holiday season easier and more flavorful. Thanks!

This relish could be used for any number of things but I love it over savory cheesecake. My savory cheesecake is simply cream cheese, greek yogurt, garlic salt and a couple of eggs. So simple you won't even know what to do with yourself. The relish and the cheesecake both last a couple of days in the fridge so they can be made ahead of time. To add a little extra color to the relish before serving, I like to add an additional sprinkle of cilantro. Other than that, the only prep you need to do before serving is to add a few crackers to the platter!

What are your go-to survival tips for the holidays? Any food tips and tricks to keep us all sane? I'd love to hear anything and everything!

Cranberry-Jalapeño Relish with Savory Cheesecake

Recipe barely adapted from my friend Ellie.

Makes 8-10 servings

For the relish:

• 1 c. dried cranberries
• 1/4 cup fresh cranberries
• 1/2 c. orange juice
• 1/2 c diced red onion
• 1/2 c. chopped fresh cilantro
• 1 t. garlic, minced
• 1 jalepeno, seeded and minced
• 1/4 c. fresh lime juice
• 1/2 t. salt

For the cheesecake:

• 8 oz cream cheese, room temperature
• 8 oz plain Greek yogurt
• 1 teaspoon garlic salt
• 2 eggs

Begin by combining the relish ingredients in a bowl. Toss together, cover with plastic wrap and refrigerate for at least 2 hours.

Meanwhile, make the cheesecake.

Preheat the oven to 325 degrees Fahrenheit.

Spray a 7 inch springform pan with cooking spray and wrap the bottom tightly with foil. Set the pan inside a 9x13 inch pan with 2 inch sides that has been filled with 1 inch of water.

Combine the cream cheese, yogurt, garlic salt and eggs in the bowl of a stand mixer. Mix on medium-high speed until smooth. Pour into the prepared springform pan and bake for 45 minutes until the center jiggles just slightly. Remove the cake from the water and set on a wire rack to cool for 1 hour. At this point, you can place it on a serving platter and chill for 2 hours and up to 2 days.

Top the chilled cheesecake with the relish and serve with a variety of crackers.

10 Easy Easter Recipes

Easter is tomorrow! Yippee! I love Easter. It's always such a happy, joyful morning for religious reasons of course but also because it feels like the official 'Welcome Spring' day. When I was a kid, my mom dressed my sister and me in frilly pastel dresses, white lacy gloves and girly hats. Her Southern soul just needed her girls to be dressed to the nines on such an important holiday and, truthfully, I loved it.

I may not wear those things these days (I might get some strange looks if I did) but I do try to make some special dishes to help celebrate Easter with my family. Are you having trouble completing your Easter menu? Not to worry! I've collected 10 of my favorite easy Easter recipes from Set the Table and around the web to help you out!

1. Bourbon Thyme (with Meyer Lemonade) from Set the Table

It's Bourbon Thyme! | Set the Table

2. Japanese Bloody Mary from Set the Table

Japanese Bloody Mary | Set the Table

3. Herb Lemonade Station from HonestlyYUM

(PHOTO CREDIT: HonestlyYUM)

spring.inspiration.4.12

4. Roasted Carrot Soup with Greek Yogurt from Set the Table

Silky Carrot Soup with Tillamook Farmstyle Greek Yogurt | Set the Table

5. Miso Deviled Eggs from Set the Table

Miso Deviled Eggs | Set the Table

6. Lamb Bolognese from HonestlyYUM

(PHOTO CREDIT: HonestlyYUM)

Bucatini-lamb-bolognese

7. Ham & Sausage Hashbrown Egg Bake from Pinch of Yum

(PHOTO CREDIT: Lindsay from Pinch of Yum)

smithfield-ham-31

8. Magic Custard Cake from White on Rice Couple

(PHOTO CREDIT: Todd & Diane from White on Rice Couple)

magic-cake-new-500-1

9. No Rise Cinnamon Rolls from Set the Table

No Rise Cinnamon Rolls

10. Lavender Latte from Turntable Kitchen

(PHOTO CREDIT: Turntable Kitchen)

I think serving coffee or tea at the end of a nice meal is a requirement. It provides time for everyone to relax and linger at the table just a little longer, talking about life and how full your tummy is and what you enjoyed the most about the meal. There is nothing like those last, sweet moments around the table reflecting on the time spent with those you love. This lavender latte is the perfect way to close a fabulous meal.

lavender_latte_top

Smoked Salmon in Endive Cups

I've been reading a lot of articles lately about being a mom. More specifically, they've been about being a mom who isn't afraid of imperfection. I have to admit that, while the thought of letting go a little is nice, I'm not sure how to get away from the feeling that all I want to be is perfect for my family. I don't mean that I need to be a perfect human being, but I want life to be something my children and husband look back at and love. That warm love that joy and comfort and laughter and security creates in our hearts. It's hard to know how to make that a reality when you yourself are still figuring out how to be a "grown-up" without making a total disaster out of everything.

I've been pondering this concept a lot lately and I've come to this conclusion: if we love- with generosity and joy and genuine acts- we are being as perfect as anyone can hope to be. We are providing a tool for our families, our friends, and our communities that will help them overcome difficult times and celebrate happy ones. Isn't that all any of us need? Someone who, without a doubt, loves us and does everything possible to make sure we feel that love in the every day moments so that when things get hard- really hard- we know we are not alone?

Perfection is not the goal. But creating an environment of cozy, comforting, lasting love? That is something to strive for.

And no. None of this has anything to do with smoked salmon appetizers. So let me explain the recipe I'm sharing with you today before you think I've sent you up the river without a paddle...

This time of year can get away from us. We get caught up in the cookie-baking, gift-wrapping frenzy of it all and forget that in 30 minutes we have to be walking out the door to attend so-and-so's Christmas cocktail party. And by the way, you're supposed to bring a dish to share. It happens to the best of us. I know. You don't have to make excuses in front of me- I've been there, too. So, in the spirit of holiday last-minuteness, I bring you the easiest, most elegant appetizer for the holidays. Smoked salmon is mixed with a little sour cream, cream cheese, a few green onions, and some lemon juice before being spooned into beautiful endive leaves. It's a fresh, flavorful recipe to counter the heavy choices that typically wind up making an appearance at soirees this time of year.

(If you'd like to make it even lighter, add greek yogurt in place of the sour cream.)

These little bites are perfect with the Meyer Lemon Gimlet I posted last week. Click here for the recipe!

Smoked Salmon in Endive Cups

makes 15-20 pieces

Total time: 15 minutes

Ingredients

• 8 oz smoked salmon
• 2 scallions, chopped
• 1/4 cup sour cream (or Greek yogurt)
• 1/8 cup cream cheese
• 2 tablespoons Meyer lemon juice (or 1 tablespoon regular lemon juice)
• salt and pepper to taste
• 2-3 heads endive leaves
• Additional scallions for garnish

Instructions

1. Cut the ends off the endive and separate the leaves. Rinse them well and lay out on paper towels to dry.
2. While the leaves dry,
3. Combine the sour cream, cream cheese, scallions and lemon juice in a medium bowl. Stir to combine.
4. Break up the salmon with a fork and fold it into the sour cream mixture.
5. Season with salt and pepper to taste.
6. Using a small spoon, scoop about 2 teaspoons worth of the smoked salmon into the endive leaves.
7. Arrange the leaves on a platter and garnish with additional scallions.