A Taste of the Season: Recipes

Hummus with Jalapeño-Cilantro Pesto

(Adapted from Blue Eggs & Yellow Tomatoes by Jeanne Kelley, Running Press)

This hummus has a spicy pesto swirl, adding a touch of colour and a burst of flavour. You can also purchase hummus and just prepare the pesto. Serve with pita and/or crudités.

Hummus:

2 cans (19 oz/540 mL) chickpeas, preferably organic

¾ cup fresh lemon juice

¾ cup tahini

½ cup extra-virgin olive oil

4 garlic cloves

Salt

Fresh pita

To make pesto: Combine the cilantro, parsley, green onions, jalapenos, olive oil, and garlic in a food processor and blend until smooth. Using a rubber spatula, transfer the pesto to a small bowl, season with salt and pepper to taste. Pour a thin layer of olive oil to cover pesto.

To make hummus: Drain the chickpeas, reserving ½ cup of the liquid. Combine the chickpeas, reserved liquid, lemon juice, tahini, olive oil and garlic in the bowl of a food processor and process until smooth. Season with salt to taste. Transfer to a medium-sized bowl.

(The hummus and pesto can be made up to 5 days ahead. Cover separately and refrigerate.)

To serve: Make an indent in the centre of the hummus with a ladle. Spoon the pesto into the indentation and swirl gently. Serve with pita bread. Makes about 4 cups.

Cosmo Coolers for a Crowd

(Adapted from Sips & Apps by Kathy Casey, Chronicle Books)

You can pre-mix the cocktail up to five days ahead, but do not add beer until just before serving.

1 (750-ml) bottle vodka

1 ½ cups fresh lime juice

1 ½ cups cranberry juice

1 ½ cups simple syrup (see below)

2 (330-ml) bottles Corona Light, chilled

Garnish: Fresh or frozen cranberries and/or lime wedges

In a large, nonreactive container, such as a glass pitcher, combine the vodka, juices and simple syrup. Right before serving, stir in the beer.

Serve over ice in martini glasses or tumblers. Garnish as desired. Makes 10 cups; about 14 to 18 servings.

Simple Syrup

2 cups water

2 cups sugar

Mix water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute; immediately remove from heat. Let cool to room temperature before using. Store in refrigerator.

Beef Tenderloin with Pickled Onion-Mayo Garnish

Prepare a beef tenderloin or purchase top-quality roast beef. Slice it thin and serve with pickled onion-mayo garnish on small soft buns.

2 large white onions, thinly sliced

1 cup vinegar

¾ cup white sugar

Mayonnaise, to taste

Poppy or celery seeds

Stir vinegar and sugar until sugar dissolves. Add onions and marinate overnight. Drain well. Mix with mayonnaise and add celery seed or poppy seeds.

Four simple snacketizer ideas:  

Devilled Eggs: Hard-cook eggs, peel, cut in half lengthwise; remove yolks. Mash yolks with salt, mayonnaise, Dijon mustard and cayenne. Stir in chives and fresh tarragon. Spoon mixture evenly into egg white halves and sprinkle with smoked paprika. For crab-stuffed eggs, add ½ cup fresh crabmeat for every 8 eggs and garnish with caviar.

Potato Chips with Smoked Salmon and Herbed Cream Cheese: Chop ¼ cup parsley in food processor. Add 3 oz. cream cheese, ½ tsp. lemon zest and 1 tsp. lemon juice and process until pale green. Top each whole chip (Terra Chips are the right thickness) with 1 or 2 bite-sized pieces of thinly sliced salmon, pipe on a dollop of cream cheese and garnish with fresh dill.

Roasted Dates with Bacon: Preheat oven to 400°F. Cut each bacon slice into 3 pieces. Wrap a piece around each pitted date (Deglet Noor or Medjool) and secure with toothpick. Arrange on baking sheet lined with aluminum foil. Roast until bacon is browned on all sides, turning once, about 12 minutes. Cool slightly. Carefully remove toothpicks. Serve warm.

Piccolo Caprese Picks with Garlic Mayo: Halve cherry tomatoes horizontally. Thread onto a short pick in order: a tomato top, basil leaf, a tiny mozzarella (bocconcini) ball and the tomato bottom. (Be sure cut sides of tomato face toward the cheese.) Repeat. Serve with a side of garlic mayo for dipping.

Read more: The Dish: A Taste of the Season and Tips for Happy Holiday Entertaining