Hors d'oeuvres (L-Z)

La Paprika Froto Puerco Corta con Murcia

Ingredients:
4 pork loin chops
paprika
sea Salt
1 tablespoon cumin seeds (optional)
ground black pepper
2 cooking apples, peeled, cored, and chopped
1 1/2 cups shredded Murcia cheese

Directions:
Season chops, massaging in paprika, and grill for 10 to 12 minutes on each side.

While chops are grilling, place apples in a saucepan with 3 tablespoons of water and cumin seeds. Cover and cook gently until the apples form a thick pulp. Mix in half the cheese. Spread the apple mixture over the cooked chops. Sprinkle the remaining cheese over chops, and return to grill; cook until cheese melts.

Lamb Shish Kebab

Ingredients:
4 skewers, bamboo or metal, 12 to 15 inches long
16 pieces cubed lamb shoulder or leg in one-inch cubes
1 teaspoon salt
1 teaspoon paprika powder (optional)
2 green bell peppers
1 red onion
2 tomatoes
1/2 cup St. Dalfour marinade

Directions:
Season Lamb cubes with salt and paprika, and refrigerate. Cut each tomato into 8 wedges. Cut each pepper into 8 one- inch cubes. Peel and cut onion into 16 cubes.

Assemble kebabs. Start with one piece each of lamb, tomato, onion, and pepper. Liberally spread the 1/2 cup of St. Dalfour marinade over the skewers, turning evenly to coat. Grill on barbecue or bake in oven for 15 minutes at 475°F.

Leg of Lamb with Harissa

Ingredients:
4- to 5-pound leg of lamb, boned and butterflied
1/2 jar (about 7 ounces) Mustapha’s Harissa
1/4 cup plus 3 tablespoons Dijon mustard

Directions:
Blend harissa and mustard.  Coat lamb with mustard and harissa mixture, and rub in. Let sit in refrigerator 2 hours. Make sure the coals are not extremely hot, and grill the lamb until it reaches your preferred level of doneness. Remove lamb from grill and let it rest for 5 to 10 minutes. Slice against the grain and serve.

Serves 8 to10.

Livingstone Gold Mini Quiches

Ingredients:
12 slices sandwich bread
butter
1 large tomato
3 spring onions
4 slices Canadian bacon
1 cup grated Livingstone Gold cheese
1/4 cup milk
2 eggs
1/4 teaspoon salt

Directions:
Preheat oven to 375°F.

Place a slice of bread on chopping board and cut out circles using a 2-inch round cookie cutter. Spread with a thin layer of butter, and place bread rounds into muffin pan, buttered side down.

Cut tomato in half; scoop seeds out and discard. Chop tomato, spring onions, and bacon. Combine cheese, onion, tomato, and bacon in a mixing bowl. Lightly beat the milk and eggs in a separate bowl. Add beaten eggs and milk to other ingredients and mix. Pour or spoon mixture into muffin pan over bread. Bake 10 to 15 minutes or until golden and set. Let stand 5 minutes, then remove quiches from muffin pans.

Makes 12.

Manchego Cheese with Anchovies

Ingredients:
1 can anchovies
14 ounces cured Manchego cheese
olive oil

Directions:
Drain oil from anchovies, and clean off spines if necessary. Place anchovies in a shallow dish and cover with olive oil; let sit for one hour. Cut the cured Manchego cheese into bite-sized pieces. Place an anchovy on each piece, and serve.

Mediterranean Salad

Ingredients:
3/4 pound Romanian Feta, cubed
1 1/2 cups Kalamata Olives
1 jar (6 1/2 ounces) Marinated Artichoke Hearts from Spain
2 tomatoes, cut into wedges
1 large cucumber, sliced
1/2 cup Red Wine Vinegar by Olio Carli
1 red onion, separated into rings
3 romaine hearts, chopped

Directions:
Combine all ingredients in large bowl and toss gently. Chill and serve.

Melting Camembert Fool

Ingredients:
1 8-ounce Camembert
1 jar Cranberry Fool

Directions:
Preheat oven to 350° F.

Slice top off Camembert, and center the cheese on an ovenproof platter. Cover cheese with a generous layer of Cranberry Fool. Place cheese on center oven rack and watch closely; when cheese begins to get runny (5 to 10 minutes) remove from oven and serve at once.

Serves 4.

Mille-Feuilles of Vegetables with Piquillos, Shrimp, and Wild Mushrooms

Ingredients:
4 tablespoons extra virgin olive oil, divided use
8 drained piquillo peppers
pinch of sugar
pinch of salt
1 pound zucchini, diced
1/2 pound shiitake, or other wild mushrooms, sliced
8 large shrimp, peeled and deveined

Vinaigrette
8 tablespoons extra virgin olive oil
juice of 2 lemons
1 tablespoon fresh parsley, chopped
pinch of salt

Directions:
In a cast-iron frying pan, heat 1 tablespoon oil over medium heat. Cut the peppers in half lengthwise, lay them flat, and sauté, adding a pinch of sugar and salt. Remove from pan and keep warm.

In the same pan, heat another tablespoon of oil and slowly brown zucchini rounds. Remove and set aside. Add another tablespoon of oil to pan and lightly sauté the mushrooms. Heat the final tablespoon of oil in the pan and fry the shrimp until they are just opaque.

For the vinaigrette, whisk together the olive oil, lemon juice, parsley and salt.

To assemble the 8 mille-feuilles of vegetables, spread the peppers, evenly spaced, on a flat-bottom service dish. Top each pepper with slices of zucchini followed by mushrooms. Place a single shrimp on top of each piece and cover everything with the vinaigrette.

Serves 4.

Mont Blanc

Ingredients:
2 pounds of chestnuts
7 counces Gorgonzola
7 ounces whole cream cheese
7 ounces whipping cream

Directions:
Skin and peel chestnuts; boil in slightly salted water. Combine whipping cream, cream cheese, and Gorgonzola, and mix well. Drain chestnuts and arrange on a serving dish. Cover with cream, and swirl to top with conical shape.

Serves 4.

Mountain Raclette

Ingredients:
1/2 pound Raclette (or Le Chartreux)
12 new potatoes
3 cooked 1/4-pound sausages of your favorite variety
1 fennel bulb, trimmed and sliced
cornichons
crusty French bread

Directions:
Preheat oven to 350°F.

Boil potatoes until tender; drain.Thinly slice Raclette and place even amounts into three ovenproof ramekins.
Place the sausages in a baking dish. Cook sausages and cheese at the same time, for about 10 minutes. Slice cooked sausages into coin-shaped pieces, Place melted cheese in middle of dinner plate, and surround cheese with sausage, potatoes, fennel, and cornichons. Serve with basket of sliced French bread.

Serves 3.

Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

Ingredients:
12 very thin slices white bread
1/4-1/2 pound fresh mozzarella, sliced  thick
3 thin slices prosciutto
3 anchovy filets
1 cup all-purpose flour
2 eggs, beaten
1 cup dried bread crumbs
extra virgin olive oil

Directions:
Lay out 6 slices of bread on a cutting board. Cut 6 two-inch rounds out of mozzarella, and place 1 round in the middle of each slice of bread. Tear prosciutto into 6 pieces approximately 2" square, and lay one on top of each piece of cheese. Put half an anchovy filet on top of each piece of prosciutto and top with the remaining slices of bread. Press down on each sandwich with your palm, and using a 3-inch round cookie cutter, cut sandwiches into circles, discarding the scraps. The mozzarella and prosciutto should be pocketed within the bread.

Put the flour, eggs, and bread crumbs into separate small bowls. Carefully dip one sandwich at a time into first flour, then eggs, and finally bread crumbs, pinching the edges together. Roll edges of sandwiches through eggs and bread crumbs again if they do not appear to seal.

Pour oil into a large sauté pan to a depth of 1/2" and heat over medium-high heat until hot but not smoking, about 375ºF on a candy thermometer. Fry sandwiches until golden brown, carefully turning them over once, about 1 minute each side. Remove from oil, drain on paper towels, then transfer to a serving platter.

Serves 6.

Mrs. Bells Blue Soufflé

Ingredients:
1/4 cup butter
3 tablespoons all-purpose flour
1 cup milk
5 ounces Mrs Bells Blue, crumbled
1/2 teaspoon cayenne pepper
5 eggs

Directions:
Preheat oven to 400°F.

Melt butter in a medium saucepan. Stir in flour and cook for a minute or two. Add the milk gradually, stirring after each addition, to obtain a smooth, fairly thick sauce. Let cook for several minutes, stirring frequently so that it does not stick to the bottom of the pan. Add the crumbled Mrs Bells Blue, and let it melt into sauce. Season with cayenne pepper and allow to cool slightly.
Separate the eggs and beat 4 of the egg yolks into the sauce one at a time. Store the fifth yolk for later use. In a mixing bowl, whisk the 5 egg whites into stiff peaks. Stir 1 tablespoon of beaten egg white into sauce to make it a little lighter, then fold egg whites thoroughly into mixture.

Grease a 3-pint soufflé dish with a little butter, spoon the mixture lightly into the soufflé dish, and bake about 25 minutes. Serve at once.

Mushroom Strudel

Ingredients:
2 tablespoons unsalted butter
1 tablespoon brown sugar
6-8 ounces Corothea Goat Cheese
2 tablespoons minced white onion
1 tablespoon minced garlic
1 teaspoon thyme
1 pound button mushrooms
1/4 pound Shiitake mushrooms
1/2 cup heavy cream
1/4 cup bread crumbs
1 egg, beaten
1 teaspoon white truffle oil (optional)
1 box phyllo dough

Directions:
Preheat oven to 375°F.

Quarter Shiitake and button mushrooms. Mince garlic and onion. In medium sauce pan melt butter over low heat and sauté mushrooms, onions, and garlic until lightly brown and soft. Remove from heat and let cool.

In food processor add brown sugar, sautéd mushroom mixture, fresh thyme, bread crumbs, goat cheese, heavy cream, truffle oil, and eggs. Pulse until well incorporated.

Lay 5 thawed phyllo dough sheets on countertop, and brush with room temperature butter between each sheet. Fill a small pastry bag (or ziplock bag with corner cut) with mixture, and pipe a steady line from one end to the other on the phyllo dough. Gently roll the phyllo dough into a log. Brush log with melted butter and bake 15 minutes or until golden brown. Remove from oven and let rest 15 minutes before slicing into 3/4-inch rounds.

Chef’s note: This hors d’oeuvre may be made several days in advance and frozen.

Wine suggestions: Sparkling wine, Chardonnay, Beaujolais, or Pinot Noir.

New England Cheese Pie and Vermont Greens

Ingredients::
Pie
1 prebaked 9-inch pie shell
1/2 log Hubbardston Blue goat cheese
4 ounces Brie
4 ounces Gouda
4 ounces Vermont Mascarpone
4 ounces cheddar cheese
3 cups heavy cream
4 eggs
1/4 cup chopped chives
1/2 teaspoon white pepper

Cider vinaigrette
1/4 cup cider vinegar
1/4 cup apple cider
1/2 cup olive oil
1/4 cup chopped shallots
Combine all ingredients in a bowl.

Greens
Husky Hill Greens (New Haven, Vermont), including Mache, Upland Cress, Tatsoi, LoLo Roso
1/2 cup toasted walnuts
2 green apples, diced

Directions:
Preheat oven to 350°F.

Grate Gouda and cheddar, and place in prebaked pie shell with crumbled Blue Goats Cheese, Brie and Mascarpone. Beat together cream, eggs, and pepper, and pour over cheeses; sprinkle with chives and bake 45  to 55 minutes until golden brown and custard has set. Refrigerate over night to set and slice. Heat and serve over Vermont greens tossed in cider vinaigrette and garnished with toasted walnuts and diced green apples.

Oregon Blue Vein Buttermilk Biscuits

Ingredients:
2 1/2 cups unbleached all-purpose flour or whole grain pastry flour
2 teaspoons baking powder
3/4 teaspoons coarse salt
1/2 teaspoon baking soda
2/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
1 cup crumbled Oregon Blue Vein cheese (Crater Lake Blue)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 cup plus 1 tablespoon buttermilk
ground black pepper

Directions:
Preheat oven to 350°F.

Line baking sheet with parchment paper.

Whisk flour, baking powder, salt, and baking soda in medium bowl to blend. Add shortening; using fingertips, rub in until coarse crumbs form. Mix in 3/4 cup cheese, chives, and 1 1/2 teaspoons thyme. Make well in center; add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients. Turn dough out onto floured surface. Knead gently until combined. Pat dough into 1-inch thick rectangle. Cut into 8 squares. Transfer squares to baking sheet. Brush with 1 tablespoon buttermilk. Sprinkle with 1/4 cup cheese, 1 1/2 teaspoons thyme, and pepper. Bake until golden brown, about 20 minutes.

Paladin Blue Potatoes

Ingredients:
1/2 pound rice
1/4 pound whole potatoes (your choice)
1/2 pound Paladin Blue Cheese
1 ounce butter
2 eggs
fresh bread crumbs
2 tablespoons grated Parmigiano Reggiano
all-purpose flour
salt

Directions:
Boil the potatoes and rice separately in salted water. When the rice is cooked (but still slightly hard), drain and place in a mixing bowl. When the potatoes are fully cooked, drain, mash and add to the rice. Also add bread crumbs, eggs, and grated Parmigiano Reggiano. Mix well, and form into 4 plum-sized balls. Punch a finger-sized hole into each plum (not quite all the way through), and place a piece of Paladin Blue Cheese inside. Seal open end with another piece of the paste. Roll the plums first in flour, and then cook in boiling oil until they turn an even, golden brown. Remove and place on paper towels to dry. Serve on a plate garnished with plum slices.

Serves 4.

Paladin Blue Salami Cones

Ingredients:
15 paper-thin slices of Genoa salami
1/4 pound Paladin Blue cheese
1/4 pound mascarpone
1 teaspoon fresh dill, finely chopped
1 tablespoon brandy

Directions:
Halve salami slices. Twist slices into cones and secure shape by pressing edges together firmly. Chill for 30 minutes.
In a mixing bowl, thoroughly combine Paladin Blue and mascarpone cheeses. Blend in dill and brandy. Fill salami
cones with mixture. Chill one hour before serving.

Pan con Tomate y Jamon Serrano Campofrio

Ingredients:
12 slices of toasted bread
1/2 garlic clove
Pietra Santa Primo Extra Virgin Olive Oil
12 thin slices of Campofrio Serrano ham
dash of Jurassic Sea Salt
1 large tomato

Directions:
Place the tomato, a little olive oil, and a dash of salt into blender and puree. Rub end of a garlic segment on the face of toasted bread, and drizzle olive oil over the bread. Place tablespoon pureed tomato on each slice of bread. Delicately pile a thin slice of Serrano ham on each slice of bread. Serve.

Pancetta and White Bean Soup

Ingredients:
4 cans (19 ounces)cannellini beans, drained and rinsed
6 ounces pancetta bacon, finely diced
1/4 cup Olio Carli Extra Virgin Olive Oil
1 cup chopped red onion
1 cup chopped celery
2 teaspoons Seasonello by Caber
6 cups chicken stock
2 cups seashell pasta
1 teaspoon salt
2 tablespoons chopped fresh parsley

Directions:
Soak dry beans overnight in 5 cups of water. Drain and place in large pot. Add 10 cups cold water, cover, and bring to a boil. Simmer beans until tender, at least 1 hour. Drain. If using canned beans, simply drain.

In an 8-quart pot, sauté pancetta in olive oil until soft. Add onion and celery; sauté, stirring, for about 5 minutes. Stir in Seasonello. Add chicken stock, cover, and bring to a boil. Add beans to soup, cover, and simmer for 30 minutes.

Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain, and add to soup. Stir in minced parsley before serving, and sprinkle with grated cheese.

Panzanella with Chili Pepper Pecorino

Ingredients:
1 pound stale Tuscan bread, or stale country-style bread with a thick crust
 4 large ripe tomatoes, diced
1 large red onion, diced
1 cucumber, seeded and diced
8 leaves fresh basil, shredded
3 tablespoons extra virgin olive oil
salt and fresh ground black pepper to taste
1 cup shredded Chili Pepper Pecorino

Directions:
Cut the bread in 1/2" cubes. In a salad bowl, combine the bread with cucumber, onions, tomatoes, and basil leaves.
Mix dressing, oil and vinegar, salt and pepper, and add to the bowl. Mix well, cover and refrigerate for 30 minutes.

Set on a plate, decorate with an extra sprig of basil and sprinkle the shredded Pecorino Romano evenly and serve.

Serves 4.

Point Reyes Original Blue Cheese Compound Butter

Ingredients:
3/4 pound Westland butter
2 tablespoons Trois Petits Cochons Moutarde de Dijon
1 tablespoon fresh thyme chopped fine
pinch Celtic sea salt
1/2 pound Point Reyes Original Blue Cheese, crumbled

Directions:
Cut butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. (The butter can also be softened by placing it in a microwave oven for 30 or 40 seconds.) In a mixing bowl, cream the butter. Stir in mustard, thyme, and salt. Fold in blue cheese and gently blend until all are incorporated. Taste for seasoning and add salt if desired.

With a rubber spatula, form the butter into two 9-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about 1 1/2" in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in refrigerator at least 4 hours so butter can harden for ease of serving.

From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.

Makes 20.

Pumpkin and Habanero Cheddar Soufflés

Ingredients:
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
salt and ground black pepper to taste

Directions:
Preheat oven to 350°F.

Place uncut pumpkins in large shallow dish, and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
Reheat oven to 375°F.

With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell. Place 4 cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper. Whip egg whites into stiff peaks, and fold into pumpkin mixture. Spoon soufflé mixture into pumpkin shells. Place on baking sheet and bake for 12 to 15 minutes, or until puffed and set.

Serves 8.

Pyrenees Vache and Mushroom Grilled Cheese

Ingredients:
1/2 pound white button mushrooms
1/4 pound Pyrenees Vache cheese
1 teaspoon tomato paste
1/2 cup white wine
2 teaspoons unsalted butter, plus 4 tablespoons for grilled cheese
2 teaspoons chives
2 teaspoons parsley
8 slices of crusty bread
salt and pepper

Directions:
Wash, dry, peel, and slice mushrooms into thin slices. Season with salt and pepper. Heat a sauté pan over medium heat, and sauté mushrooms with 2 teaspoons of butter and a little bit of olive oil if necessary. Once mushrooms have browned and softened a bit, stir in tomato paste and let mixture cook for 2 minutes. Add white wine to pan and cook until all liquid has been absorbed. Sprinkle mushrooms with chives and parsley and set aside to cool.

Slice cheese into thin slices and set aside. Divide mushroom mixture evenly among 4 slices of bread, top each piece with an equal amount of cheese, and cover sandwiches with remaining pieces of bread. Heat a cast iron pan or griddle over medium-low heat and melt 2 tablespoons of butter on surface. Cook sandwiches 2 at a time until they are golden brown on each side and the cheese has melted, about 2 minutes per side. Slice sandwiches in half and serve.

Serves 4.

Recipe by Evan Madden-Peister.

Queso Packets

Ingredients:
4 sheets phyllo dough, thawed
4 tablespoons unsalted butter, melted
8 ounces Queso Blanco with Chiles and Epazote, crumbled

Directions:
Preheat the oven to 375ºF.

Lay a sheet of phyllo dough out on a dry work surface. Brush dough lightly and quickly with some of the melted butter. Place a second sheet of phyllo on top of the first sheet, and brush with butter. Repeat with the remaining 2 sheets. Cut the dough into 4-inch square pieces. Cover dough with a damp towel until ready to fill.

One by one, divide the Queso Blanco among the squares, and fold over the sides and then the top and bottom of each square to make a little packet. Place the seam side down on a nonstick baking sheet (or alternatively, a baking sheet lined with buttered parchment paper), brush the packet with butter, make a tiny slit in the top, and bake for 10 to 15 minutes, or until the pastry is light golden brown.

Serve hot, straight out of the oven. These are great appetizers, especially with beer, margaritas, and wines such as Riesling and Chenin Blanc.

Serves 12.

Raclette au Camembert

Ingredients:
1 whole Camembert
French baguette

Directions:
Slice the top crust off of the thoroughly chilled Camembert and discard. Place cheese on a triple fold of aluminum foil and crumple edges around cheese to form a pan. Place cheese cut-side up in toaster oven or broiler about 2 inches below the heat source. Broil until the top surface of the cheese is soft and runny, about 1 minute. Remove from broiler and spread the cheese onto a slice of baguette. Replace cheese in broiler and repeat melting and spreading until cheese is gone.

Raclette au Coulommiers

Ingredients:
1 whole Coulommiers
French baguette

Directions:
Slice the top crust off of the thoroughly chilled Coulommiers and discard. Place cheese on a triple fold of aluminum foil and crumple edges around cheese to form a pan. Place cheese cut-side up in toaster oven or broiler about 2 inches below the heat source. Broil until the top surface of the cheese is soft and runny, about 1 minute. Remove from broiler and spread the cheese onto a slice of baguette. Replace cheese in broiler and repeat melting and spreading until cheese is gone.

Razor Clams in Pesto

Ingredients:
1 can of razor clams
4 tablespoons basil pesto (or 10 fresh leaves, chopped)
1 cup mayonnaise
salt, pepper, drops of chili sauce

Directions:
Open can and lightly season the razor clams. Mix mayonnaise, pesto and parsley. Season with salt, pepper, and chili.
Serve with cocktail sticks and savory crackers or toast.

Note: A pinch of sugar or a few drops of palm syrup may be added to tone down the strong flavor of the basil.

Red Leicester and Peanut Butter Spread

Ingredients:
Red Leicester cheese, grated
crunchy Peanut Butter
salt
pepper

Directions:
Grate Red Leicester cheese and blend with crunchy peanut butter. Add salt and pepper to taste. Spread on hot toasted English Muffins or crumpets; serve hot.

Red Tuna Tartare

Ingredients:
fresh tuna
extra virgin olive ilo
fresh lemon juice
chives
Fleur de Sel
black pepper
cranberry maple flakes

Directions:
All the ingredients may be prepared in advance, but do not mix until right before serving so the flakes stay nice and crunchy.

Cut tuna into small cubes, then season with a drizzle of olive oil, a few drops of lemon juice, finely chopped chives, Fleur de Sel, a little freshly ground pepper, and maple flakes. Blend quickly and serve. The texture of fresh tuna cubes with a sprinkling of maple flakes is sensational!

Roasted Eggplants, Peppers and Goat Cheese with Balsamic-Thyme Vinaigrette

Ingredients:
5 pounds Japanese eggplant, left attached at the stem, cut into 1/2-inch slices lengthwise
2 tablespooons olive oil
2 medium red bell peppers, whole
2 medium yellow bell peppers, whole
1 medium red onion, thinly sliced and separated into rings
1/2 pound crumbly goat cheese
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons fresh thyme leaves
1/4 cup flat leaf parsley, chopped
salt and freshly ground black pepper to taste

Directions:
Heat broiler or barbecue until hot. Position the rack about 4 inches from the heat. Brush eggplant slices liberally with olive oil on both sides. Place directly on grill or under broiler and cook until tender and lightly browned, turning once. Watch carefully so they don’t burn. Remove them from the grill and set aside on paper towels to cool slightly.

Roast peppers until totally charred. Place in bags to steam, then remove the skins, discard membranes and seeds, and cut into 1-inch strips. Discard eggplant stems. Combine eggplant with peppers and onion rings in a large, flat serving bowl. Crumble the cheese on top.

In a small bowl, whisk together balsamic vinegar, olive oil, thyme, salt, and pepper. Drizzle over eggplant mixture. Sprinkle parsley over top, and add extra vinegar if needed.

Salmon Beggars Purse

Ingredients:
1 container (8 ounces) Vermont Fromage Blanc
juice of 1 lemon
1/2 cup minced fresh dill
4 slices smoked salmon, minced
1/2 cup capers
12 large lettuce leaves
12 fresh chives sprigs
salt and pepper

Directions:
In a bowl, mix the Vermont Fromage Blanc, lemon juice, dill, salmon, and capers. Add a pinch of salt and pepper to taste. Carefully wash and dry lettuce leaves, removing the main vein on each. Scald chives for 2 seconds and immediately place in ice water.In the center of each leaf place 2 tablespoons of cheese and salmon mixture. Tie each with a chive sprig. Keep refrigerated until serving.

Salmon with Thai Garlic Essence

Ingredients:
10 4-ounce portions salmon
1 bottle C.H.E.F.
Thai Garlic Essence
salt and pepper to taste

Directions:
Preheat oven at 350ºF.

Place salmon portions on sheet pan. Baste salmon with Thai Garlic Essence. Bake until tender to the touch about 10 minutes depending on the size of the portions. Warm remaining Thai Garlic Essence for sauce. Arrange salmon on plate with Jicama salad. Pour warm Thai Garlic Essence over salmon for a finished plate.

Savory Edam Spread

Ingredients:
4 pounds Edam (ball in red wax)
2 1/2 cups beer
3/4 cup butter, softened
1 1/2 teaspoon caraway seeds
2 tsp dry mustard
1 tsp celery salt

Directions:
Leave cheese at room temperature, until soft. Using a sharp knife, carefully slice off top (about 1") of cheese ball.

Scoop out softened cheese and reserve. Place red wax shell in refrigerator, and discard cut top piece. Using fine grater, grate reserved cheese into large bowl and continue to let stand at room temperature until very soft. Add beer, butter, celery salt, caraway seed, and mustard to cheese and mix until well blended. Remove shell from refrigerator, and fill with cheese mixture. Serve with crackers and vegetables.

May be stored in refrigerator in plastic wrap and foil for several weeks.

Sbrinz Carpaccio

Ingredients:
4 ounces Sbrinz, shaved
4 ounces beef, sliced very thinly
2 large button mushrooms
6 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
handful chopped parsley
salt and pepper to taste

Directions:
Spread a large plate with beef slices. Cover with thin slices of raw mushrooms. Sprinkle with Sbrinz cut in thick slices. Combine olive oil, lemon juice, parsley, salt and pepper, and mix well. Baste the Carpaccio with this marinade. Cover with plastic wrap, and let sit 30 minutes before serving.

Scrumpy Jack Samosas

Ingredients:
vegetable oil for deep frying
3 sheets of phyllo pastry, cut in half lengthways
3 ounces unsalted butter
2 ounces Scrumpy Jack, grated
pinch of ginger
pinch of nutmeg
Optional: diced cooked potatoes, chives or green onions

Directions:
Fill pan a third of the way with vegetable oil and heat for deep frying. Brush each sheet of phyllo pastry with the melted butter and stack into two piles, three layers high. Place a spoonful of the cheese onto the top right-hand corner of pastry. Sprinkle with ginger and nutmeg, and fold over the corner to create a triangle shape. Repeat this process, until all of the phyllo has been wrapped into one triangular shaped parcel. Brush edges with melted butter to seal. Deep fry in hot oil for 1 to 2 minutes, until golden.

Serrano Ham and Potato Phyllo Pizza

Ingredients:
7 sheets of phyllo, stacked between 2 sheets of wax paper
1/4 cup extra virgin olive oil
2 ounces Serrano ham, chopped.
1 pound red potatoes, washed well and dried
1 1/2 teaspoons dried rosemary, crumbled
2 cups freshly grated Mahon

Directions:
Brush a baking sheet lightly with some of the oil. Lay one sheet of phyllo on the baking sheet, and brush lightly with oil. Place another sheet of phyllo on top of the bottom sheet, and press firmly so it adheres to the bottom sheet. Oil and layer the remaining phyllo, ending with oil. Using a mandoline or hand slicer, cut the potatoes into paper-thin slices, overlapping them on the dough and sprinkle with salt and pepper to taste. Spread ham over the potatoes, sprinkle with rosemary and Mahon, and drizzle with any remaining oil. Bake pizza at 400 ºF for 15 to 20 minutes until the edges are golden and the potatoes are tender.

With pizza wheel or sharp knife, cut into squares. Serve at room temperature. Serves 8 to 10.

Serrano-Wrapped White Asparagus Spears

Ingredients:
1 can White Asparagus Spears, drained
4 ounces sliced Serrano ham
3 ounces Zamorano cheese (or Aged Manchego)
1/4 cup L‛Estornell Organic Extra Virgin Olive Oil
Splash of Albarino, or other white wine
dash of sea salt and fresh black pepper

Directions:
Preheat oven to 400°F.

Drain and pat spears dry. Tear off strips of Serrano ham and wrap around seasoned spears; place in lightly oiled Pyrex baking dish. Bake about 7 minutes. Add sliced cheese down the center of pan, covering each spear over its center, and broil until cheese browns. Serve immediately with toast points or as a side dish.

Sesame Bean Dip

Ingredients:
1 can (16 ounes) Garbanzo beans (also known as chickpeas)
4 tablespoons Pietro Sesame & Miso Dressing
1/2 to 1 teaspoon hot pepper sauce
2 tablespoons finely chopped green onion (reserve 1 teaspoon for garnish)
2 teaspoons toasted sesame seeds (optional)

Directions:
Drain beans. Place beans, pepper sauce, and dressing in food processor and pulse until creamy. Stir in green onions. Place mixture in serving bowl and garnish with reserved green onion and sesame seeds if desired. Drizzle with a little more dressing and serve.

Some delightful accompaniments are your favorite veggies, pita bread wedges, tortilla chips, and falafel.

You can also use the dip as a sandwich spread on a pita or tortilla, then fill with shredded veggies and add a little more dressing if you wish.

Makes 1 1/4 cups.

Shoyu Bacon Dip

Ingredients:
2 cups sour cream
5 tablespoons real bacon bits
2 tablespoons finely chopped fresh chives (or 1 tablespoon dried chives)
3 tablespoons Pietro Shoyu dressing

Directions:
Combine all ingredients and mix well. If desired, garnish with a few chopped chives. Serve with your favorite dipping ingredient.
Makes 2 1/2 cups.

Shrimp and Zamorano Cheese Croquettes

Ingredients:
4 tablespoons sweet butter
1 tablespoon salad oil
6 tablespoons flour
1 teaspoon minced shallots
3/4 cup milk
3 medium shrimp (2 ounces), shelled, finely chopped
2 ounces ( 75 g.) Zamorano cheese
salt and white pepper, preferably freshly ground
grating of nutmeg
1 egg yolk
1/2 cup bread crumbs
oil for frying

Directions:
Melt butter and oil in a saucepan, then sauté shallots for a minute or two. Stir in flour and cook, stirring, for another minute or so. Pour in milk gradually and stir constantly until the mixture is thickened and smooth and has reached the boiling point. Add shrimp, cook for another 5 minutes then remove from the heat. Stir in 3 tablespoons of the cheese, salt, pepper, and nutmeg (the mixture should be well seasoned). Cool, then chill for several hours. (The chilling process may be speeded up by spreading the mixture in a thin layer on a flat dish).

With floured hands, shape the dough into walnut-size balls. Cover with egg yolk, then roll in bread crumbs that have been mixed with the remaining 2 tablespoons of cheese. Refrigerate.

Fry in the hot oil (about 400ºF) at least 2 inches deep until golden, turning once. Or better, use a deep fryer. May be kept warm in 200ºF oven up to 30 minutes.

Smoked Kurpianka and Parsley Omelet

Ingredients:
8 eggs
4 tablespoons milk
3 ounces Smoked Kurpianka cheese (or Damski or Bruder Basil may be used instead)
4 tablespoons flat leaf parsley, plus an additional tablespoon for garnish
4 teaspoons butter
salt and pepper

Directions:
Slice the Smoked Kurpianka into thin slices, and divide into 4 equal portions. Wash and dry parsley, chop it up very finely; divide into 4 equal portions.
Prepare each omelet separately: crack two eggs into a bowl, add one tablespoon milk, pinch of salt and pepper, and beat with a fork until everything is incorporated. Heat a nonstick pan over medium-low heat and add 1 teaspoon butter.
Add the omelet mixture, scramble eggs in pan lightly, and cook until the omelet is almost set in the middle (be careful to push edges away from side of pan with a rubber spatula). Add one portion of cheese and one portion of parsley to middle of omelet, fold omelet in half, and let cook 30 seconds. Remove omelet from pan, sprinkle with additional parsley, and serve immediately.

Smoked Salmon Cheesecake

Ingredients:
10 graham crackers
1/4 cup grated Los Tornos cheese (or Parmigiano Reggiano)
6 tablespoons butter, melted
1/2 red bell pepper, diced
1/2 onion, diced
1/2 teaspoon black pepper
20 ounces Goat Hill Farm Goat Cheese Spread, any flavor
1 pound cream cheese
8 ounces smoked salmon
4 eggs

Directions:
Preheat oven to 325°F.

Process graham crackers in food processor until crumbs. Add Los Tornos and pulse just to combine. With processor running add melted butter, reserving a small amount of butter to sauté the bell pepper and onion. Press graham cracker mixture into bottom of 9-inch springform pan and up sides about 1/2 inch.

Heat reserved butter in a medium-sized skillet over medium heat. Sauté bell pepper and onion until onion is translucent, about 5 minutes. Add black pepper and remove pan from heat. In a clean food processor bowl, blend goat cheese, cream cheese, and smoked salmon until smooth. Add the eggs one at a time. When smooth, add bell pepper and onion and pulse just to combine. Pour salmon mixture into crust. Bake cheesecake in preheated oven for one hour. The cheesecake should just be set. Remove from oven and allow to cool for one hour. Chill in refrigerator for at least two hours before serving.

Serves 12 to 16 as an appetizer or brunch item.

Stilton on Horseback

Ingredients:
6 ounces Mature Stilton cheese, rind removed and cut into 16 pieces
16 large pitted prunes (no need to soak)
2 stalks celery, thickly sliced
8 ounces sweet cure bacon strips

Directions:
Make a cut down the side of each prune, put a piece of Stilton into each prune and wedge in with slices of celery. Cut the strips of bacon in half, wrap the prunes and set onto a rack ready for grilling. If you are preparing in advance, refrigerate for up to 24 hours until ready to grill. Allow 10 to12 minutes over a moderate grill, turning once. Serve warm with cool drinks.

Strawberry Maytag Blue Salad

Ingredients:
1/2 cup chopped Sorrento shelled walnuts
6 tablespoons Red Fruit Flavored Balsamique Vinegars by Tamaris
3 tablespoons Olio Carli Deciso Olive Oil
6 cups mixed salad greens
2 cups diced fresh strawberries
8 ounces crumbled Maytag Blue Cheese
1/2 cup diced red onion

Directions:
Place walnuts in a skillet over medium heat. Tossing frequently, toast until lightly browned. In a bowl, whisk together flavored balsamic vinegar and olive oil. In a large bowl, mix walnuts, greens, strawberries, Maytag Blue Cheese, and red onion. Toss with vinegar and olive oil dressing mixture to serve.

Strawberry-Chipotle Balsamic Glaze

Ingredients:
5 ounces Balsamic Vinegar―2 Leaf
1/2 dozen strawberries
2 canned chipotles
1 bay leaf
pinch of Herbes de Provence

Directions:
Bring Balsamic to boil slowly over medium heat. Drain and thinly julienne chipotles. Slice strawberries. Add all ingredients to vinegar and reduce slowly to half volume, stirring occasionally.

Stuffed Camembert

Ingredients:
1 whole Camembert
1/2 cup chopped apple
1/2 cup chopped celery
1/2 cup chopped walnuts

Directions:
Cut the top off of the Camembert and scoop out the cheese, leaving shell intact.  Cut cheese in small cubes and place in a bowl with apple, celery and walnuts. Mix lightly with a fork, then pile mixture into Camembert shell.

Serves 4 to 8.

Stuffed Cocktail Grapes

Ingredients:
large, firm dessert grapes
Boilie cheese
lettuce leaves

Directions:
Scoop out top of grape and remove all pits. Stuff with Boilie cheese. Chill until ready to serve.  Serve on a bed of lettuce leaves.

Stuffed Coulommiers

Ingredients:
1 whole Coulommiers
1/2 cup chopped apple
1/2 cup chopped celery
1/2 cup chopped walnuts

Directions:
Cut the top off Coulommiers and scoop out the cheese, leaving shell intact. Cut cheese in small cubes and place in
bowl with apple, celery, and walnuts. Mix lightly with a fork then pile mixture into Coulommiers shell.
Serves 4 to 8.

Stuffed Mushroom Caps with Ashgrove Farm Outback Red Cheese and Gwydir Grove Olive Oil

Ingredients:
12 large mushrooms
1/3 cup diced Ashgrove Outback Cheese
4 to 5 cooked strips of bacon, crumbled
3/4 cup seasoned bread crumbs
3 finely diced garlic cloves
3 tablespoons Gwydir Grove Australian Mountain Pepper Infused Olive Oil
1/8 cup finely chopped parsley
pinch of mountain pepper spice (optional)
pinch of cayenne pepper
salt and pepper to taste

Directions:
Preheat oven to 375°F.

Clean the mushrooms carefully, removing the stems and leaving a hollow. Save a few stems and finely chop them for the stuffing mixture. With a grapefruit spoon make a deeper hollow in the mushroom (try not to break the mushroom).

In a bowl, thoroughly mix together all of the ingredients listed above. Place mushrooms in a buttered and oiled (approximately one tablespoon of each) baking dish or cast-iron skillet and begin stuffing until all the stuffing is gone. Place mushrooms in oven and cook 20 to 25 minutes or until stuffing is dark golden brown.

Stuffed Peppadews

Ingredients:
1 jar Peppadews™
1 11-ounce log Canadian Chevre
pecans

Directions:
Drain and towel dry Peppadews. Stuff with goat cheese and place a single pecan on top of each one. Place on cookie sheet and bake 5 minutes, or until pecans brown.

Serve immediately.

Sunflower Sprout Salad with San Ignacio Blue Cheese and Citrus Herb Vinaigrette

Ingredients:
Salad
1/2 pound sunflower sprouts
1/4 pound chorizo
1/4 pound dried cherries
1/8 pound San Ignacio Blue
1 teaspoon olive oil

Herbed Citrus Vinaigrette
2 teaspoons chives, finely diced
2 teaspoons parsley, finely chopped
1/4 cup freshly squeezed orange juice
1/8 cup freshly squeezed lemon juice
1 teaspoon balsamic vinegar
2/3 cup of extra virgin olive oil
salt and pepper to taste

Directions:
Wash and dry sunflower sprouts and set aside. Dice the chorizo into small cubes. Heat a sauté pan over medium-high heat, coat pan with olive oil and cook the chorizo until golden brown and crispy, about 2 to 3 minutes. Remove the chorizo from pan and place on plate lined with paper towels. Dice cherries in halves or quarters and combine with sunflower sprouts.

To prepare vinaigrette, place chives, parsley, orange juice, lemon juice, vinegar, salt, and pepper into bowl and whisk well to combine. Drizzle olive oil into juice/herb mixture in a slow but steady stream until all of the olive oil is gone and mixture has emulsified. Season the vinaigrette with salt and pepper to taste.

Crumble half of the blue cheese over the salad, add half of the chorizo, dress the salad lightly with the vinaigrette, and toss gently to coat. Top salad with remaining blue cheese and chorizo and serve.

Recipe by Evan Madden-Peister.

Tapenade

Ingredients:
10 1/2 uunces black olives
3 1/2 ounces anchovies in oil
3 1/2 ounces tuna fish in oil
1 3/4 ounces capers
1 garlic clove
14 tablespoons olive oil

Directions:
Stone the black olives and pound them in a mortar or using a blender. When olives have almost been reduced to a paste, pound or blend in the anchovies, drained tuna fish, capers, and garlic. Dribble in the olive oil until you obtain a uniform paste.

Tapenade is served as an appetizer on canapés made with wholemeal bread or toast.

Terrine of Quince Jelly and Majorero Cheese

Ingredients:
1 pound quince jelly
1/2 pound fresh Majorero cheese
1 glass of cream
3 tablespoons confectioners’ sugar
juice of half a lemon

Directions:
Beat sugar and cream when very cold in a bowl that has also been cooled with ice cubes or in the freezer. Beat  Majorero cheese with lemon juice and blend with cream. Slice quince jelly into long strips. Grease a loaf tin, line the base with greased paper and arrange in it alternate, very thin layers of quince jelly and cheese. Refrigerate 8 hours. Cut into slices and serve. A mint-flavored custard sauce is a welcome accompaniment.

Serves 8.

Recommended wines: Oloroso Dulce or Cream Sherry

Terrine of Smoked Salmon, Spinach, and Cream Cheese

Ingredients:

2 pounds smoked salmon
3 pounds spinach
2 pounds cream cheese

Directions:
Line a 3-pound terrine mold with plastic wrap. Blanch spinach in boiling salted water, shock in ice water, and lay out on towels. Whip cream cheese until soft. Put a single layer of smoked salmon on bottom of mold. Top with a layer of cream cheese the same thickness as salmon and layer spinach on top of cream cheese. Repeat layers until mold is filled. Cover with plastic wrap and a terrine lid with a heavy weight on top. Refrigerate for 24 hours. Unfold, remove plastic wrap, and cut in 1/2-inch slices.

Thai Chicken Parcels

Ingredients:

2 tablespoons oil
2 pounds ground chicken, turkey, or pork
1 1/2 cups finely chopped red or green onions
1 cup Byron Bay Fiery Coconut Chilli Sauce
1 1/2 cups chopped coriander (cilantro)
salt to taste
1 cup toasted shredded coconut
1 cup chopped roasted peanuts or macadamias
1 cup torn mint leaves
2 heads butterleaf lettuce, washed and separated into leaves
2 limes, cut in wedges

Directions:
Cook meat in hot oil, breaking it up into a fine texture as it cooks. Drain and put in a bowl. Add onion, Fiery Coconut Chilli Sauce, and coriander. Season with salt. Line a platter with a banana leaf and mound the mixture in the center.
Serve surrounded by small bowls of coconut, nuts, mint, lime wedges, and lettuce leaves. To eat, place a spoonful of chicken in a lettuce leaf, sprinkle with condiments, squeeze lime over all, roll up, and eat.

Serves 12 as an appetizer.

Tomate Bourrée avec Saint-Nectaire

Ingredients:
8 large tomatoes
6 ounces Saint-Nectaire (or Port Salut)
1 egg, divided use
3 ounces frozen spinach
2 tablespoons butter
1 potato
pinch of nutmeg
sea salt
fresh ground black pepper

Directions:
Peel and dice potato and simmer in boiling salted water for 10 minutes until tender. Meanwhile slice tops off tomatoes. Scoop out the insides and turn upside down to drain.

Drain and mash potato with well-drained and defrosted frozen spinach, butter, a nice pinch of grated nutmeg, sea salt, and pepper. Finely chop a Saint-Nectaire and fold into spinach mixture with 1 egg yolk. Whisk 1 egg white and fold into mixture. Spoon into tomato shells set in a small roasting tin. Bake at 375°F for 12 to 15 minutes until well risen and golden.

Serve immediately.

Tomato Surprise

Ingredients:

18 cherry tomatoes
2 logs (4 ounces each) Vermont Chèvre Classic
1 tablespoon olive oil
1 teaspoon honey
1/4 red pepper, cut into small cubes
1/2 cup minced fresh basil
salt and pepper

Directions:
Wash tomatoes, cut off tops, and save. Core and seed tomatoes and salt the insides. Turn the tomatoes cut side down and let dry for 20 minutes. In a bowl, mix together Vermont Chèvre Classic, olive oil, honey, red pepper, basil, and a pinch of salt and pepper. Dry insides of tomatoes with a paper towel and fill with the goat cheese mixture. Place the saved tomato tops on the cheese mixture. Refrigerate 2 hours before serving.

Twice-Baked Lancashire Cheese Souffle

Ingredients:
2 cups milk
1 small onion
pinch ground nutmeg
6 tablespoons butter
6 tablespoons all-purpose flour
5 egg yolks
5 egg whites
4 ounces grated crumbly Lancashire cheese
salt and pepper to taste

Directions:
Combine onion, milk, and nutmeg in a saucepan and slowly bring to boil. Melt butter over medium heat in a separate saucepan, stirring in flour to make a roux. Gradually add the warm milk to the roux, stirring continuously until a smooth sauce is formed. Allow to cool. When cool, beat in the egg yolks and grated cheese, season to taste.

Preheat oven to 350°F.

In a large bowl, whisk egg whites until they form smooth, firm peaks, then gently fold into cheese mixture. Grease 6 ramekin molds with melted butter and dry Parmesan cheese and fill with the prepared mixture. Place molds in a large roasting dish half filled with water and bake 18 to 20 minutes. Remove from oven and allow to cool; turn soufflés out of molds and onto a clean tray. Reheat soufflés in a hot oven for 4-5 minutes and serve on a crisp, green salad.

Väden Orchard Snack

Ingredients:
1 onion, skinned and chopped
6 tablespoons butter
5 ounces dessert plums, pitted and halved
salt and pepper
2 teaspoons sugar
4 slices of bread
4 ounces Vädenost cheese, shredded

Directions:
Sauté onion in 2 tablespoons butter until soft but not browned. Add plums and simmer until just soft but still whole.
Season to taste and add just enough sugar to prevent tartness. Toast the bread and spread with remaining
butter. Divide plum mixture between slices and sprinkle with grated cheese. Broil until golden and bubbling.

Serves 2 to 4.

Vermont Blue Cheese Sauce with Leeks

Ingredients:
1 to 2 tablespoons unsalted butter
2 1/2 pounds leeks, halved and sliced fine (about 6 cups)
1 teaspoon thyme
salt and pepper to taste
2 1/2 cups chicken stock, boiled and reduced to 1/2 cup
3 to 6 tablespoons unsalted butter
1/4 cup French brandy
1/4 cup whipping cream
1/2 cup cubed or crumbled Vermont blue cheese (Boucher Blue or Gore-DawL-Zola)

Directions:
Melt butter in a large skillet over medium heat. Add leeks. Do this twice if pan is small and use more butter if necessary. Reduce the heat and sweat the leeks down until the liquid evaporates and leeks are soft. Do not brown. You may puree the leeks to obtain a smoother sauce, but this is not necessary. (This stage may be done ahead and refrigerated.)

Add brandy to pan and cook down until liquid is almost evaporated. Add chicken stock, cream, and leeks and bring to a simmer. Stir in butter 1 tablespoon at a time until the sauce becomes creamy and smooth. Turn off  heat and add the cheese, stirring until it melts. Taste and season with salt and pepper.

Serves 6 to 8.

Warm Hoja Santa-Wrapped Goat Cheese Appetizer

Ingredients:
12 sun-dried tomatoes, dry rather than oil-packed
1 disc Hoja Santa Goat Cheese Bundle (about 5 ounces)
1 baguette French bread
1 clove garlic
4 tablespoons Kalamata extra virgin olive oil

Directions:
Place sun-dried tomatoes in a small bowl, cover with hot water, and allow to plump for 30 minutes.

Preheat oven to 375°F.

Place goat cheese on small, nonstick baking pan. Transfer to oven and bake  about 7 to 10 minutes, until the goat cheese begins to bulge inside the leaf at the bottom. Place baguette in oven to warm while the goat cheese is heating.

Meanwhile, drain liquid from soaking tomatoes using a strainer and discard the liquid. Place tomatoes, garlic, and olive oil in the work bowl of a food processor. Process until the tomatoes are finely chopped. (You may need to stop the food processor and scrape the walls intermittently with a rubber spatula so that tomato is chopped uniformly.) Pour tomatoes onto small serving plate, and spread mixture out to cover plate. Remove goat cheese from pan using a flat, metal spatula and place in center of plate atop tomatoes.

Remove baguette from oven and slice thinly. Place bread in a separate bowl or basket. Just before serving, cut open the goat cheese by slicing through the leaf in a wedge fashion, and folding it back to reveal the molten goat cheese inside. Serve immediately with the sliced baguette.

Serves 4.

Winter Caponata

Ingredients:
6 small eggplants, cubed
2 ½ ounces C.H.E.F.’s Rosemary Oil
1 Spanish onion, coarsely chopped
24-ounce can chopped tomatoes
3 ounces celery, coarsely chopped
3 ounces green Sicilian olives, pitted and chopped
2 ounces capers
2 tablespoons raisins
2 tablespoons pine nuts
2 tablespoons white wine vinegar, mixed with 1 teaspoon sugar
salt and pepper to taste
C.H.E.F. Rosemary Oil for frying eggplant

Directions:
Sprinkle eggplant cubes with salt and drain in a colander for about 45 minutes. Rinse and dry. Sauté onion in the C.H.E.F.Rosemary Oil until golden brown. Add tomatoes and simmer uncovered for about 5 minutes. Add celery, olives, capers, pine nuts, and raisins. Return to a simmer and add vinegar, salt, and pepper to taste. Simmer mixture for about 10 minutes. Remove from heat and cool
.
Place C.H.E.F.Rosemary Oil in sauté pan. Fry eggplant until golden brown. Drain on paper towel. Add eggplant to tomato mixture and mix well.

Place in serving dish and serve at room temperature.