Great Day Kitchen, 12/21/17 - Holiday appetizers
Cookbook author/chef Jill Silverman Hough, visited the Great Day Kitchen to prepare some delicious holiday and football watch party appetizers.
Click here to learn more about Jill Silverman Hough.
Click here to follow on Facebook.
Find more recipes on www.iLoveLindsay.com/recipes.
Almond Butter & Jelly Stuffed French Toast
- 8 – 1” slices of challah or thick sliced bread
- 8 Tablespoons of almond butter (creamy or crunchy)
- 8 teaspoons jam – use your favorite flavor
- 1 ½ cups milk
- 4 eggs
- 1 teaspoon vanilla
- 2 -3 Tablespoons butter
- In a pie plate or a shallow dish, combine milk, eggs and vanilla. Mix well. In each 1’slice of bread gently cut an opening across the top about 2/3 of the way. Using the knife cut further down into the slice creating a pocket without cutting all the way through the bread. Gently fill the pocket with a tablespoon of almond butter and finish with a teaspoon of jam.
- Lay the bread into the egg and milk mixture for 1-2 minutes on each side to absorb the liquid. In a sauté pan, melt the butter and add the soaked pieces of bread. Cook for 3 to 4 minutes per side on medium heat or until the bread is golden brown.
- Serve with powdered sugar, fresh fruit or syrup.
- 24 cheese tortellini, plus a few extra for testing doneness
- 24 Lindsay® California Black Olives, Lindsay® Naturals California Black Olives, Lindsay® Naturals California Green Olives, or a combination, drained
- 24 large basil leaves
- 6 slices prosciutto, quartered
- 24 small balls fresh mozzarella (about 1 8-ounce package)
- 3/4 cup prepared basil pesto
- Cook tortellini according to package directions; drain and set aside.
- Arrange an olive on a toothpick. Add basil leaf (folded in half if very large), tortellini, quarter slice of prosciutto (folded to about 1-inch square), and mozzarella ball.
- Repeat with remaining ingredients, arranging filled toothpicks on serving plate.
- Place pesto in bowl alongside for dipping and serve.
Olive Gruyere Quiche
- 4 eggs, lightly scrambled
- 1 cup whole milk, heated
- 8 ounce Yukon gold potatoes, sliced and blanched
- 1 cup Lindsay® Ripe Pitted Olives, halved
- 1 cup fresh spinach, chopped
- 3/4 cup Gruyere cheese, grated
- 1 1/2 teaspoons sage, chopped
- Kosher salt and ground black pepper to taste
- 1 (9 inch) prepared pie crust
- In a large mixing bowl, whisk together eggs and milk.
- Stir in potatoes, California Ripe Olives, spinach, cheese and sage.
- Season to taste with salt and pepper and pour into prepared pie crust.
- Bake in a 375°F oven for 40-45 minutes.
- Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or room temperature.
- 3 cups (24 oz.) gin or vodka
- 1 tablespoon (1/2 oz.) dry vermouth
- 3 tablespoons (1-1/2 oz.) olive brine
- 1 4.5 oz. jar Lindsay® Spanish Queen Olives Stuffed with Red Peppers, reserve brine
- Combine preferred liquor, vermouth and 3 tablespoons olive brine in a pitcher. Freeze 2 hours.
- Chill 6 martini glasses in freezer 30 minutes.
- Just before serving, remove martini glasses from freezer. Add 3-skewered olives to each glass.
- For each serving, shake 1/2 cup (4 oz.) chilled liquor mixture in a shaker with ice. Strain into chilled glass and serve immediately.