I’m a huge fan of serving appetizers before a meal. There’s something about putting it all together that really appeals to me.

My appetizer plate usually includes olives, cheese, roasted garlic, dried fruit and whatever else I have hanging around the fridge.

However recently I’ve discovered Espuna Tapas Essentials that have elevated my cheese board to another level. There’s a huge range of products and you will find them at major retailers like Metro and Longs.

ps see the package in the middle – I often snack on them in the middle of the day. #goodsnacktoo

Now my cheese platter looks like this!

Along with appetizers, of course there has to be an aperitif. Lately I’ve been enjoying the Aperol Spritz which has been described as “THE drink of the summer”. This aperitif is widely available at the LCBO for $26.55 , and had its own cocktail recipe book come out this year called “Spritz: Italy’s Most iconic Aperitivo Cocktail” by Talia Baiocchi and Leslie Pariseau.

To make this lovely cocktail you need:

3 parts Cinzano Prosecco

2 parts Aperol

1 splash Soda.

Start by adding ice to a glass, then pour the Prosecco, the Aperol and a splash of soda. Top with an orange (oops I forgot this step).

Happy Entertaining!!

It’s summer and the last thing I want to do is be in the kitchen. I don’t know about you but I cook a lot more in the winter.

Here’s a few things to make that will take no time at all so that you can spend more time enjoying the sunshine.

a) An appetizer with two ingredients: Piggies in a Blanket.

Not sure why I’ve never made these before. They are simple to make and simply delicious.

All you need is hot dogs (or Yves Veggie Dogs) and Pillsbury Croissant Dough.

Directions: Open up the tube of Pillsbury Croissant Dough. Cut into smaller strips. Wrap around a cut up hot dog. Bake for 25 minutes in a 350 degree oven. Could it get any simpler than this?

b) Two ingredient dessert: Strawberry Galette. (sorry no photo)

Directions: Take any berry and boil it with a touch of sugar and a touch of water. Then take some PC butter pastry and put the berries in the middle and then fold it. Bingo – you’ve got yourself dessert.

c) Four ingredient desert: Ice Cream Cake

You will need; No Name Ice Cream Sandwiches, No Name Icing, a few cherries and a few PC chocolate chips.

Instructions: Place 4 ice cream sandwiches next to each other. Take the icing and spread it on top. (I’ve used the PC ice cream syrup for this and it worked as well). Basically you need something to act as “the glue”. LOL. Then take 4 more ice cream sandwiches and place it on top. Final step: more icing (or syrup) on top and then decorate with cherries and chocolate chips!! THIS DESSERT IS A WINNER. I love entertaining (as you know) and I love discovering recipes that are easy to make as well.

Do share your easy recipes with me!!

It’s a new year which is code (for me) for checking out some new recipes! So here are 3 recipes that I want to share with you that I recently tried. I hope you like them as much as I did.

a) PERSIMON MIXED SALAD:

I was recently introduced to PERSIMONS for the first time in decades. This particular variety from Spain has completely changed my mind about this gorgeous looking fruit. They have a sweet, delicate flavour similar to a peach or a mango and are only available for a short period; usually from mid-October until January/February. I think their limited availability makes them even more special, which is why you must seize the opportunity when they are in market!

Here’s a fabulous salad that I whipped up one night wtih just a few ingredients that were hanging around my fridge.

For more information about this fabulous fruit: www.persimonsays.com, Twitter: @PersimonSays

INGREDIENTS:

-Salad Mix

–Persimon

-Toasted almonds

-Pomegranate

DIRECTIONS

1. Mix all ingredients in a bowl.

2. For the dressing: take the pomegranate juice, add oil, dijon mustard and salt and pepper. Whisk together.

FINAL PRODUCT

b) APPETIZER: Mediterranean Ricotta fritters

I couldn’t believe how easy this recipe was to make. I will be making these again but probably going to add a different topping. ie fresh sasla or a spicy ailoli or mango chutney or a pesto. Clearly this a versatile recipe!! ps if you are looking for more amazing recipes please check out www.dairygoodness.ca

INGREDIENTS

1 egg

1 cup Canadian Ricotta

1/4 cup flour

1/2 tsp nutmeg

salt and pepper

1 cup Canadian Swiss Cheese, grated

1/2 cup tomato sauce

1 tsp black or green olive tapenada

2 tablespoons fresh herbs..ie parsley and/or chives

DIRECTIONS:

1. Preheat oven to 425 F

2. In a bowl, whisk egg with Ricotta, flour and nutmeg. Season generously with salt and pepper. Incorporate Swiss Cheese and half the herbs

3. Drop small spoonfuls of dough onto a parchment lined baking sheet. Bake in the oven on top rack for 10 to 12 minutes or until fritters are puffed up and golden brown.

4. Place fritters in wonton soup spoons (which I own of course..LOL), with hot tomato sauce, tapenade and remaining herbs.

FINAL PRODUCT

c) DESSERT: Cherry Vanilla Blintzes (recipe from Food Network courtesy Wayne Harley Brachman)

I generally buy blintzes from a box but I was in the mood to make something from scratch and came upon the recipe while searching on the internet. It’s a winner. Next time I’m going to make a blueberry filling though!

INGREDIENTS:

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tablespoons melted butter
Nonstick vegetable spray

Cherry Filling:

1/2 cup dried cherries
1/4 pound cream cheese, at room temperature
1 -teaspoon vanilla extract or 1/2 scraped vanilla bean
2 tablespoons sugar
1 large egg
1 pound (2 cups) farmer’s cheese, pot cheese or cottage cheese

DIRECTIONS

Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. (I let it sit overnight)

Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.

To make the Cherry Filling:
In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.

Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.

FINAL PRODUCT:

Happy Cooking!!