Lulu's APRICOTS WITH BLUE CHEESE AND MINT

Apricots with blue cheese and mint

Apricots with blue cheese and mint

1 cup soft blue cheese such as Cashel Blue 30 dried apricot halves 30 whole or julienned fresh mint leaves Scoop a teaspoon of cheese into each apricot and top with a mint leaf or a few shreds. You can make these up to 8 hours ahead and refrigerate; just add the mint leaf right before serving. Make sure the apricots are at room temperature before serving so that the cheese has maximum flavor.

Lulu's VEGETABLE CHEESE CUPS

Makes 2 dozen 1 package (17.3 ounces) puff pastry sheets 1 package (5 ounces) herbed cream cheese spread 1 teaspoon grated lemon peel 1 teaspoon finely chopped fresh dill 1 teaspoon finely chopped fresh chives 1 teaspoon finely chopped fresh parsley 1/2 zucchini, finely chopped (about 1/2 cup) 1/2 orange bell pepper, finely chopped 1/2 yellow pepper, finely chopped 1 teaspoon olive oil 1/2 teaspoon ground black pepper 1/2 clove garlic, peeled and minced 1/4 teaspoon salt Dill sprigs for garnish

Preheat the oven to 400 degrees. Thaw the pastry sheets at room temperature.

In a small bowl, stir cheese spread, lemon peel, dill, chives and parsley. Set aside.

In a second bowl, stir zucchini, peppers, oil, black pepper and garlic. Set aside.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11 by 9 by 1/2-inch rectangle.

Cut out 12 rounds using a 2 1/2-inch round cookie cutter. Repeat with the remaining pastry sheet.

Press the rounds into 24 mini muffin pan cups.

Spoon about 1 teaspoon cheese mixture into each cup. Top each with 1 teaspoon vegetable mixture.

Bake for 20 minutes or until the pastries are golden. Cool on wire racks. Garnish with the dill sprigs.

Thaw: 40 minutes - Prep: 20 minutes - Bake: 20 minutes - Chill: 30 minutes

JR'S KALE SALAD

1/2 bunch kale1/3 cup extra-virgin olive oil 1/3 cup lemon juice 1/2 shallot, diced 1/4 cup dried cranberries or dried apricots, chopped 1/4 cup Robusto parmesan cheese, grated 1/4 cup chopped walnuts, toasted

Cut kale into thin slices, about 1/4 inch wide. Toss kale with olive oil. Add the lemon juice and toss again. Add the cranberries, cheese and walnuts and toss by hand until the mixture is soft. Taste and adjust quantities if needed.

Can be prepared a few hours ahead, but tastes best if prepared just before serving.

Lulu's ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMELIZED WALNUTS

Photo Credit: Reed Davis  

Makes about 48 pieces

Beet Bruschetta:

6 small- to medium-size beets

Heat oven to 450°. Wrap each beet separately in foil, and roast in oven until easily pierced with fork, about 50 minutes. Remove from oven and cool. Peel and chop beets into small dice.

Caramelized Walnuts:

1 cup walnut halves

¼ cup sugar

1 tablespoon salt

4 teaspoons extra-virgin olive oil

pinch of cayenne pepper

In skillet over medium heat, combine all ingredients. Cook, stirring occasionally, until sugar coats nuts and caramelizes, about 4 to 5 minutes. Remove from heat. Transfer walnuts to nonstick surface to cool. Once cool, roughly chop walnuts and set aside.

To Serve:

5-6 whole endives

½ lemon

8 ounces Cashel Blue cheese, at room temperature, mashed

chives, finely chopped

Trim and separate endive leaves. Rub cut ends with lemon to prevent discoloration. Spoon small amount of cheese onto cut end of each endive leaf. Top cheese with small portion of beets. Garnish with walnuts and chives and serve immediately.

CILANTRO HUMMUS AND ROASTED RED PEPPER GOAT CHEESE IN WONTON CUPS

Photo Credit: Reed Davis Makes about 60 pieces

Cilantro Hummus:

2 8-ounce cans chickpeas, rinsed and drained

2 cloves garlic, peeled and roughly chopped

juice of ½ lemon

¼ cup extra-virgin olive oil

1 teaspoon ground cumin

pinch of cayenne pepper

½ cup cilantro, chopped

salt and pepper

In food processor, blend all ingredients until smooth. Place in bowl and set aside.

Roasted Red Pepper Goat Cheese:

1 6-ounce log goat cheese, at room temperature

2 red peppers, roasted, peeled and seeded

salt and pepper

In food processor, blend all ingredients together until smooth. Place in small bowl and set aside.

Wonton Cups:

nonstick cooking spray

1 package wonton skins, about 60 skins

Heat oven to 400°. Spray mini muffin pan with cooking spray. Tuck one wonton skin into each cup. Spray wonton skins with cooking spray. Bake wontons in oven until light golden brown, about 8 to 10 minutes. Place muffin pan on rack to cool.

To Serve:

60 cilantro, parsley or mint leaves

Divide hummus evenly among wonton cups. Divide cheese mixture evenly on top of hummus. Garnish each with choice of cilantro, parsley or mint leaf. Serve immediately.

Lulu's Mini Grilled Cheese Sandwiches

Who doesn't love these? Use truffle oil and fancy cheeses to make them gourmet.

 

1/2 lb. (2 sticks) salted butter, melted 20 slices potato bread (or other bread if you don't have potato bread) One 12-oz. package 4-cheese blend or grated Asiago, Parmesan, Fontina and Provolone 3 cups fresh baby spinach or arugula leaves Truffle oil or chili oil (optional)

Place a piece of wax paper on each of 2 baking sheets. Spread out 10 slices of bread on each baking sheet. Using a pastry brush, brush each slice with melted butter (Add a few drops of truffle oil or chili oil to the melted butter, if desired), turn bread over and brush other side.

Sprinkle two tablespoons cheese on each bread slice and cover with spinach or arugula. Place the other slice of bread on top and butter the top of the bread completely.

Cook the sandwiches in a large frying pan or on a griddle. Spray a frying pan with olive oil spray and bring to medium-high heat. Place sandwiches in the pan and let them brown for two to three minutes. Flip them over and cook for two to three minutes, or until brown. (I press a weight on the top of the sandwiches to get them crispy, but you can use a spatula to hold each one down.)

To serve, cut off the crusts, then cut each sandwich into 6 bite-size pieces. Serve warm.

Tip:You can make these ahead of time and store. After you cut off the crusts, place the pieces in a freezer bag, separating the layers with wax paper. To reheat frozen sandwiches, place them on a baking sheet and bake them in a 375 degree oven for 10 minutes. They will keep for up to one month in the freezer.

Lulu's Boursea, Caramelized Leeks and Teardrop Tomato Tarts

Photo Credit: Reed Davis

Makes about 40 tarts

Borsea: 1 garlic clove, peeled 3 medium scallions, cut into 1" pieces, including green ends 1 8-ounce bar cream cheese, at room temperature, cut into 4 pieces 1 4-ounce block feta, at room temperature, cut into 4 pieces 4 ounces goat cheese, at room temperature 3 tablespoons sour cream 2 teaspoons dill, preferably fresh 1 teaspoon oregano, preferably fresh 1 tablespoon lemon zest ½ teaspoon sugar ½ teaspoon Tabasco sauce salt and pepper

In food processor, pulse garlic and scallions until finely minced, about 1 minute. Add all remaining ingredients and continue to blend until mixture is smooth.

Caramelized Leeks: 2 medium leeks, thinly sliced extra-virgin olive oil 1 tablespoon butter 1 tablespoon sugar salt and pepper

Sauté leeks in olive oil over medium heat until they begin to soften. Add remaining ingredients, and cook until leeks begin to brown slightly. Remove leeks from heat and cool.

To Serve: 40 store-bought mini pastry shells 1 box teardrop tomatoes, sliced in half lengthwise chopped chives

Place small portion Boursea in each pastry shell. Top with leeks and one tomato half. Garnish with chives. Serve at room temperature.

Lulu's Edamame Bruschetta

Photo Credit: Reed Davis

Makes about 3 cups topping or about 30 pieces

Edamame: 2½ cups, plus ½ cup shelled edamame, at room temperature 1 cup fresh mint leaves ½ cup fresh parsley leaves salt and pepper ½ cup olive oil

In food processor, blend 2½ cups edamame, mint, parsley, salt and pepper to taste until smooth. Add oil and remaining ½ cup edamame, and blend until mixture is slightly chunky.

To Serve: 2 packages rice crackers, about 30 crackers 4 strips bacon, cooked until crispy and broken into small pieces ½ cup finely grated Gruyère cheese

Place dollop of edamame mixture on rice crackers. Top with bacon and garnish with Gruyère.

Lulu's Wild Mushroom Risotto Cakes

Photo Credit: Reed Davis

Makes about 70 miniature cakes

Mushrooms: 4 cups dried wild mushrooms, such as porcini, shiitake and morel 3 tablespoons olive oil 1 cup peeled, thinly sliced shallots 2 cloves garlic, peeled 6 cups chicken stock 2 cups dry red wine 2 cups dry white wine 2 sprigs fresh thyme 1 teaspoon sugar 1 tablespoon kosher salt 2 teaspoons white pepper

Soak dried mushrooms in water overnight. Drain thoroughly before cooking. Heat olive oil in large saucepan. Add shallots and garlic and sauté until caramelized, about 3 to 5 minutes. Taste; if mixture is bitter, add pinch or two of sugar. Add mushrooms and all remaining ingredients to shallot mixture and bring to boil. Boil 10 minutes, then strain through fine sieve, reserving liquid. Remove thyme sprigs from solids. Transfer solids to food processor and pulse to chop; set aside. Pour reserved mushroom liquid into large pot and bring to boil. Reduce heat and simmer to keep warm.

Risotto: 2 tablespoons olive oil ½ cup chopped yellow onion 3 cups Arborio rice reserved mushroom liquid from previous step reserved chopped mushrooms from previous step 1 stick unsalted butter, softened 3 tablespoons dry vermouth 1 cup grated Parmesan, Asiago or fontina cheese, or combination 1 tablespoon truffle oil

In large, heavy saucepan, heat olive oil over medium heat. Sauté onions, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add rice and stir 2 to 3 minutes until grains are completely coated with oil. Increase heat to medium-high. Stir in 2 cups warm reserved mushroom liquid.

Using wooden spoon, stir mixture continuously, being careful to scrape up all rice from bottom of saucepan. When liquid has been absorbed, repeat previous step, adding 2 cups mushroom liquid. Continue with remaining mushroom stock until rice is soft and all liquid is absorbed. If reserved liquid runs out before rice reaches desired consistency, use hot water in small amounts. About 5 minutes before risotto is done, add reserved chopped mushrooms, butter and vermouth. Stir to combine. Remove saucepan from heat and stir in cheese and truffle oil. Spread risotto into even, thin layer on rimmed baking sheet. Set aside to cool.

To Finish: Heat oven to 450°. Form risotto into small cakes, and place on baking sheet sprayed with nonstick spray or lined with Silpat. Bake cakes until they start to become crisp, about 15 minutes.

To Serve: ½ cup sour cream chopped chives

Garnish each risotto cake with small dollop of sour cream. Sprinkle chives over tops. Serve immediately.

Lulu's Tuna Tartare on Wonton Crisps

Makes about 60 pieces

Photo Credit: Reed Davis

Tuna Tartare: 1 pound sushi-grade tuna, finely chopped ¼ cup extra-virgin olive oil 1 tablespoon truffle oil 1 tablespoon finely minced shallots 2 teaspoons lemon zest juice of 1 lemon salt and pepper

In medium bowl, combine all ingredients and set aside.

Wonton Crisps: 1 package wonton skins, about 60 skins vegetable oil

Cut each wonton skin into four squares. In large sauté pan over medium-high heat, add vegetable oil and fry skins in batches until crisp and golden. Remove crisps from pan, and drain on paper towel. Allow crisps to cool.

To Serve:

wasabi caviar (available from fishmongers) chives, finely chopped

Place small amount of tartare on each crisp. Garnish with caviar and chives. Serve immediately.