Category: Appetizers and Snacks

• 

  2 cloves fresh garlic, peeled and minced

• 2 sprigs parsley, finely chopped
• Juice from half a lemon
• 1/2 cup butter, softened
• 1/8 teaspoon ground black pepper
• 12 oysters on the half shell
• 1/2 cup grated Parmesan cheese

In a bowl, combine minced garlic, parsley, lemon juice, butter and black pepper. Preheat oven on high broiler setting. Place oysters on a sheet pan, evenly spaced apart. Dot garlic butter mixture evenly onto oysters and top each with a sprinkle of Parmesan. Broil oysters until butter is bubbly and cheese has crisped over, about 5 to 7 minutes. Serve with hot, crusty French bread. Makes 2-3 servings.

Pair with: French Chardonnay

Because: The citrus notes and acidity of the wine lighten the creamy texture of the oysters on the palate, while the minerality of the wine and briny flavors in the oysters go hand-in-hand.

Some of my favorite wines to look for:

Louis Jadot Macon Villages ($15 range)

Louis Jadot Pouilly Fuisse ($20 range)

Chablis 1er Cru or Petit Chablis ($35 and up)

Rolls:

• 4 3/4 cups bread flour
• 2 1/4 teaspoons fast-acting dried yeast
• 1-2 teaspoons salt
• 2 cups water

Prepare the day before: Put flour, dried yeast and salt in large mixing bowl and gradually stir in water. Use a spatula to bring mixture to a rough, wet dough. Cover with plastic wrap and let sit at room temperature 12-14 hours to rise slowly.

To make footballs, scrape dough onto well-floured surface and shape into a rough ball. Divide into 8 pieces and shape into footballs. Using a serrated knife, score football lacing slits on the top of each roll. Leave on floured surface and cover with a towel or plastic wrap for 20 minutes.

To bake, place an empty, covered Dutch oven (or other oven-safe lidded pot) in oven and preheat to 500 degrees. After 20 minutes, reduce to 425 degrees and remove pot. Carefully remove lid and add dough footballs (do not crowd pot – make in two batches). Replace lid and bake 10 minutes. Reduce heat to 300 degrees and remove pot. Take out rolls and place back in oven on rack. Bake 3-7 minutes more or until rolls are cooked through and sound hollow when tapped. Remove and cool on wire rack. Makes 8 rolls.

Spicy Cheese Dip

• 8-ounce block cheddar cheese or other melty cheese
• 1 tablespoon olive oil
• 1 1/2 jalapeno peppers, diced
• 1/2 jalapeno pepper, sliced for garnish
• 1 small onion, diced
• 4 cloves garlic, minced
• 5 ounces diced roasted peppers
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon cornstarch
• 12 ounces milk or cream
• Hot sauce, to taste
• Sliced peppers, red chili flakes and chopped cilantro for garnish

Grate cheese and set aside (do not use pre-shredded cheese). Heat oil in large pan over medium heat. Add diced jalapenos and onion and cook 3-4 minutes until softened. Add garlic and cook another minute until garlic becomes fragrant. Add roasted peppers, cayenne, paprika, cumin, salt and pepper. Stir and cook 2 minutes. In a separate bowl, stir together cornstarch and milk until incorporated; add to pan. Add hot sauce, to taste. Bring to boil, then reduce heat to simmer. Stir in shredded cheese in small batches, continually stirring until melted and well incorporated. Remove from heat and top with red chili flakes, sliced jalapeno and fresh chopped cilantro. Makes 8-10 servings.

• 6 carrot slices
• 6 eggs, hard boiled
• 12 cloves or peppercorns
• 6 diced pieces red bell pepper
• Lettuce

Using a paring knife, shape carrot slices into top combs. Cut a small slice off bottom (wider end) of each egg so it stands upright. Make a half-inch slit in top of egg and insert carrot slice for comb. Add cloves or peppercorns for eyes. Cut a small hole with tip of paring knife for beak and insert diced red bell pepper. Layer bowl with lettuce and top with egg “chicken.” Makes 6.

• 8-10 Yukon Gold potatoes
• 3 tablespoons butter, melted
• 2 tablespoons Parmesan cheese
• 1/2 to 1 teaspoon garlic powder
• 1 teaspoon thyme leaves
• Salt and pepper
• Fresh dill, chives or parsley, chopped
• Freshly grated Parmesan for garnish

Preheat oven to 375 degrees. Butter 12 muffin cups; set aside. Cut potatoes into thin slices about 1/16 inch thick (a mandoline slicer is helpful). Place slices in a large bowl. Add melted butter, Parmesan cheese, garlic powder, thyme, salt and pepper. Toss to coat evenly. Layer slices in prepared muffin cups. Bake 45-55 minutes or until edges and tops are golden brown and centers are tender. Remove from oven and let rest 5 minutes. Use a spoon to help release potato stacks from muffin pan. Season with more salt and pepper, if desired. Garnish with grated parmesan cheese and fresh herbs. Serve while hot and crispy. Makes 4-6 servings.

• 1/4 cup butter
• 8 cups mini marshmallows, divided
• 1 tablespoon vanilla extract
• 9 cups popped popcorn, divided
• 1 cup semisweet chocolate chips, divided
• Black string licorice
• Candy eyes

Line round pizza pan with parchment paper; set aside. Melt butter in large saucepan set over low heat; stir in 5 cups marshmallows, stirring constantly 3 to 4 minutes or until completely melted. Stir in vanilla. Remove from heat and immediately stir in 8 cups popped popcorn until coated. Spread onto pizza pan about 1-inch thick to resemble spider web. Refrigerate 15 minutes or until firm.

Meanwhile, melt remaining marshmallows in microwave about 20 seconds or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.

In heatproof bowl set over saucepan of hot, not boiling, water, melt 3/4 cup of the chocolate chips; let cool slightly. Pour chocolate over remaining popcorn in large bowl, folding gently to coat. Spread mixture on waxed paper–lined baking sheet, separating into 8 small clusters. Affix 2 candy eyes on each popcorn cluster. Refrigerate for 10 to 15 minutes or until set.

Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Use small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs. Refrigerate for 15 minutes or until set. To serve, cut into smaller pieces. Makes 1 web.

Courtesy of the Popcorn Board

• 3/4 cup mini pretzels
• 3 cups chocolate chips
• 1/2 cup M&Ms 
• 1 tablespoon candy eyeballs
• 1-2 teaspoons sea salt

Line a large baking sheet with parchment paper. Spread pretzels evenly on parchment paper, leaving a 2-inch border between pretzels and edge of pan. Place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until smooth. Spoon or pour chocolate over pretzels. Press in candy eyes and M&Ms. Lightly sprinkle with sea salt. Let chocolate set 2-3 hours and cut into serving size pieces.

• 2 tablespoons butter
• 1 large shallot
• 2 garlic cloves
• 2 ounces dark beer
• 1 cup chili sauce
• 1 cup barbecue sauce
• 1 1/2 teaspoons ancho chili pepper
• 1/2 cup brown sugar
• 1/2 cup honey
• 4 ounces cayenne pepper sauce 

Chop the butter, shallot and cloves and sauté in a large pan. Add the dark beer, chili sauce and barbecue sauce; stir for about a minute. Add the ancho chili pepper, brown sugar, honey and cayenne pepper sauce; stir for about 2 minutes. In a deep fryer (or oven) cook wings until done. Place sauce in a large bowl and add wings. Coat completely and serve with ranch or blue cheese dressing.

• 6 large hard-boiled eggs
• 12 tablespoons pimento cheese spread
• 3/4 teaspoon sugar
• 3/4 teaspoon pepper
• 3/4 teaspoon salt
• Mayonnaise, to taste 

Cut eggs in half and remove yolks to a small bowl. Mash yolks and mix in pimento cheese, sugar, salt and pepper. If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached. Makes 12 halves.