No Cook Appetizers – Spicy Marinated Olives & Prosciutto Wrapped Hearts of Palm

I’m crazy for appetizers. Whetting your appetite in anticipation of the upcoming delicious meal while sipping on a glass of wine and conversing with friends is a fantastic way to spend an hour or two. Whenever we host a dinner party, I always set out a few appetizers that are substantial enough to feel like you’re really eating something but light enough so that you don’t spoil your appetite before dinner. I used to put out the standard crudite and dip platter but after a while I started to have that “been there, done that” feeling and I wanted to offer my guests something a little more special than carrot sticks and hummus. Now I start off with spicy marinated olives, prosciutto wrapped hearts of palm, and nibbles of parmesan or pecorino romano cheese. These dishes present very elegantly and can be made a day or two ahead of time. And the best part is that they are no cook recipes so they’re perfect for hot summer nights. No fuss and lots of style, which is just how a dinner party with friends should be.

SPICY MARINATED OLIVES

6 ounce can of large pitted black olives packed in water, drained
2 garlic cloves, thinly sliced
zest and juice of one orange or lemon
2 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon cracked black pepper
2 bay leaves, crumbled

Combine all ingredients in a bowl. Cover and refrigerate for at least 4 hours and up to 48 hours. Allow to come to room temperature before serving. Serves 4.

PROSCIUTTO WRAPPED HEARTS OF PALM

7 ounce jar of hearts of palm, drained well
1/4 pound prosciutto
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon cracked black pepper

If the hearts of palm are longer than a few inches then cut them in half. Wrap each piece fairly tightly in a slice of prosciutto. Lay the pieces in a single layer in a nonmetal dish.

Whisk together the oil, vinegar and thyme. Pour over the hearts of palm.

Cover and refrigerate at least 4 hours and up to 24 hours.

Allow to come to room temperature.

Sprinkle with black pepper before serving.

Serves 4.

Strawberry Basil Lemonade

My darling daughter loves pink lemonade because her favorite color is pink. She also adores strawberries (who doesn’t?) so I combined her favorite drink with her favorite fruit to make a refreshing twist on traditional lemonade, with a touch of basil to add subtle sophistication. As is, this recipe is kid friendly but I wouldn’t object if you added a splash of rum or vodka…

STRAWBERRY BASIL LEMONADE

2 quarts of pink or yellow lemonade
10 large strawberries
1 tablespoon powdered sugar
10-12 large basil leaves
2 or 3 drops red food coloring

Pour lemonade into a serving pitcher.

Place strawberries, sugar and all but 2 or 3 basil leaves in the bowl of a food processor or blender. Process on high until liquified.

Strain strawberry mixture through a fine sieve into the lemonade. Stir well.

Add the food coloring and stir well.

Add the remaining basil leaves to the pitcher.

Chill before serving.

Makes 2 quarts.

Avocado Chop Salad

Avocados are one of nature’s most delicious gifts to human beings because they taste great and have the added benefit of being good for you and good for the planet. They’re cholesterol free, sodium free and low in saturated fat, which means we can indulge without feeling guilty. And avocado orchards inhibit erosion, stabilize soil and prevent flooding – not too shabby for such a humble looking fruit! But let’s go back to talking about how great avocados taste. Their smooth, creamy texture and cool, slightly sweet flavor make them a natural addition to salads of all varieties. I especially like the combination of avocado, cilantro and lime that you usually find in guacamole so here’s a salad that plays with those familiar flavors but adds in the unexpected surprise of mint.

AVOCADO CHOP SALAD

20 cherry tomatoes, halved if small, quartered if large
1/2 cup diced seedless cucumber
1 small red onion, finely diced
1/2 cup chopped or shredded baby spinach
2 Hass avocados, diced into bite size pieces
1/2 cup chopped cilantro
1/4 cup chopped mint
2 teaspoons Ancho chile powder
1 teaspoon crushed garlic
1/2 teaspoon kosher salt
juice of 1 or 2 limes
1 tablespoon olive oil

Place tomatoes, cucumber, onion, spinach, avocados, cilantro and mint in a large bowl.

Whisk together the remaining ingredients and pour over the salad.

Gently combine with a large spoon until the salad is coated with the dressing. Take care not to smoosh the avocado pieces.

Serve immediately.

Serves 2 well or 4 as a side salad.

Honey Buttermilk Tea Bread

Happy Mothers Day to all of the mommies out there! Today is the day when you’ll be showered with love and gratitude from your families because you are the best mom in the world. But what about all of the other days of the year? Do you ever take a little time to do something special for yourself? What about cooking something special for yourself?

Honey Buttermilk Tea Bread is the perfect little treat to bake for yourself. Mixing up the batter takes almost no time and then you hang out for a while with a cup of tea while the bread bakes in the oven and fills your kitchen with a sweet aroma. Slice the bread warm right out of the oven, spread with lemon curd or your favorite jam, pour yourself another cup of tea and then relax. You deserve it.

HONEY BUTTERMILK TEA BREAD

2 tablespoons vegetable shortening
1 cup clover honey
1 egg, beaten
1 teaspoon vanilla or almond extract
2 1/2 cups sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Preheat oven to 325 degrees.

Grease a 9 inch loaf pan.

Cream together the shortening and honey.

Whisk in the eggs and vanilla or almond extract until fully incorporated.

Mix together the flour, baking powder, baking soda and salt in a separate bowl.

Add the flour mixture to the honey mixture alternately with the buttermilk. Stir just until the flour is dampened. Do not overmix.

Spoon batter into the prepared loaf pan.

Bake for 70 to 75 minutes.

Allow tea bread to cool in loaf pan for 10 minutes before turning out.

Serve warm or at room temperature.

Makes 1 loaf.

Smoky Orange Grilled Chicken

Grilling season is upon us once more! When the warm spring weather finally rolls in after months of snow and dreary skies, we grill almost every night so I’m always on the lookout for new ingredients to spice up our usual grilled chicken dishes. Chicken seasoned with Spanish smoked paprika, olive oil and garlic is a family favorite but even our favorites can get a little boring if we eat them too often. So I went on a supermarket mission to find something different to add to the smoked paprika marinade that I usually make. In the international food aisle, a bottle of Goya Bitter Orange caught my eye so I brought it home and added a big splash to the smoked paprika marinade. All I can say is WOW! Bitter Orange + smoked paprika = YUM! Don’t be fooled by the bitter designation because the flavor isn’t truly bitter, but rather a really strong orange flavor without the sweetness inherent in the orange juice that you drink for breakfast. You wouldn’t drink bitter orange juice on its own but it’s awesome in marinades and I imagine you could make a mean cocktail with it.

If you’re lucky enough to get your hands on some fresh sour oranges or bitter oranges, then by all means juice those babies and use the fresh juice instead of the bottled stuff. Sour or bitter oranges aren’t stocked at my local supermarket but I wonder if they’re available at the Latino market in the next town over. Field trip!

SMOKY ORANGE GRILLED CHICKEN

4 pounds bone-in, skin-on chicken pieces
1/4 cup olive oil
1/2 cup bitter orange juice
1 tablespoon smoked paprika
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 large bay leaf, crumbled

Whisk together all of the ingredients, except the chicken.

Place the chicken pieces in a large bowl or in an extra-large ziplock bag. Pour the marinade over the chicken and turn the pieces until they are coated in the marinade. If using a bowl, cover with a lid or plastic wrap. If using a ziplock bag, gently press out the extra air before closing the top.

Refrigerate the chicken for 6-8 hours. For best results, turn the chicken in the marinade after a few hours.

Let the chicken rest in the marinade at room temperature for 30 minutes before grilling.

Heat grill to medium high.

Gently shake off any excess marinade from the chicken pieces before placing on the grill. Grill for approximately 10 minutes per side for large pieces, such as the breast or thigh. Smaller pieces like the wing will cook much faster so turn them after 5 or 6 minutes. The chicken is done when the juices run clear when pricked with a fork or small knife.

Serves 4.