Appetizers Archives | The Good Hearted Woman

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration. Baked brie holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.)

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving.

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers.

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

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Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, Holidays

Servings:

Calories: 164kcal

Author: Renée | The Good Hearted Woman

Ingredients

7-8 ounce Brie Wheel
1 sheet Puff Pastry I use Pepperidge Farm
3 - 4 ounces almond paste See Note
1/4 - 1/3 cup thick raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)
Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.

Nutrition

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I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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UPDATED: This post was originally published 2014.12.8.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

October 2 By Renée 19 Comments

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your favorite fall celebrations! They can be prepared days ahead of time, stay crisp for hours, and are a snap to make in your air-fryer!

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Last summer, while Mr B and I were traveling through Billing, Montana, we stopped for dinner at a local favorite, Oktoberfest German Restaurant. Twice.

The food at Oktoberfest German Restaurant was fresh and tasty, the portions enormous, and the service friendly and attentive. Over the course of the two nights we dined there (ahem… research), we sampled a wide variety of menu offerings, including sauerbraten, schnitzel, and spaetzle. (Oh my!)

The sauerkraut fritters stood out both for their amazing flavor and for their unique presentation, so when we got home, I started working up a recipe.

Luckily, I didn’t need to reinvent the wheel for this one: I started with this recipe from Food Republic. I experimented with ingredients, amounts, and refrigeration times to achieve the best flavor and optimal conditions for air frying. For this recipe process is nearly as important to achieving perfect results as are the actual ingredients. (Don’t worry – I’ve made it super easy!)

Nailed it! I could not be happier with the results! These little golfball-size babies turn out crispy on the outside, tender on the inside, and oh, so tasty!

Ingredient Notes

Sauerkraut: My parents used to make crocks full of sauerkraut to can every year: whenever I opened my Dad’s office door in the late fall, a wave of thick, pungent fermenting cabbage would hit me square in the face. When I moved out on my own and started buying my kraut from a store, I quickly learned that (like pickles) the flavor of any given sauerkraut is heavily dependent up on both method and maker. For this recipe, try to start with a milder Bavarian-style kraut for the best results.

Sausage: Use any good, high-quality smoked German or Polish sausage. Sausages need to be chopped into very small (1/4-inch) pieces before frying. If the casing is very tough, remove it before chopping.

Cheese: The reference recipe I used called for Gruyere, but I found that while processed Gruyere is cheap and widely available, “real” Gruyere is both difficult to find and ridiculously expensive. Personally, I find both the texture and the flavor of processed Gruyere off-putting; moreover, its overly melty consistency makes the fritters slump as they fry, and who wants frumpy fritters?!? Jarlsberg holds up better in the fritter mix while adding a subtle nutty essence that enhances the flavor of the entire fritter.

Panko Crumbs: Panko crumbs are lighter than regular bread crumbs, and consistent in both moisture retention and browning when air-fried.

AIR FRYER THOUGHTS: I love my air fryer! Can I just say that? My mom gave us ours for Christmas last year, and I put off using it for the longest time, but now I am completely hooked! I made these beautiful fritters in eleven minutes with absolutely no added oil, and the clean-up took less than a minute. Seriously! If you are on the fence about getting an air fryer, take the leap!

Sauerkraut Fritters with Bacon, Sausage & Cheese | Air-fryer recipe | The Good Hearted Woman #Oktoberfest #Airfryer #appetizer #easyrecipe #footballfood

5 from 4 votes

Crispy Sauerkraut Fritters with Bacon, Sausage & Cheese

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall celebrations! They can be prepared days ahead of time, stay crisp for hours, and are a snap to make in the air-fryer.

Prep Time1 hr

Cook Time11 mins

Refrigeration Time4 hrs

Total Time5 hrs 11 mins

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Course: Appetizer

Cuisine: German

Keyword: air fryer, fritters, Oktoberfest

Servings: fritters

Calories: 131kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

Inner Fritter

16 ounces sauerkraut
1 large smoked sausage (Bratwurst, Bauernwurst, Kielbasa, etc.)
6 ounces thick-cut bacon chopped into 1/4" pieces
2 tablespoons whole grain mustard
3 ounces Jarlsberg cheese grated
3 large eggs lightly beaten
1 cup Panko crumbs

Fritter Breading

1 1/2 cups flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 large eggs beaten
1 1/2 cups Panko crumbs

US Customary - Metric

Instructions

Inner Fritter Mixture

Thoroughly drain the sauerkraut. A one-pound bag after draining will weigh 7-8 ounces. Set aside in a large bowl.
Cut the bacon and sausage up into very small pieces. Heat a medium skillet over medium heat. When the skillet is sizzling hot, add the chopped bacon and sausage and cook until the bacon is crispy and the sausage is lightly browned, 5-7 minutes. Remove from heat and allow to cool. DO NOT DRAIN!
Add the cooled, cooked bacon and sausage (including the rendered fat) to the drained sauerkraut. Add the mustard, Panko crumbs, and grated Jarlsberg and mix.
Stir in the 3 beaten eggs and mix everything thoroughly to combine.
Cover mixture and set in refrigerator for at least three hours, and as long as overnight.
When mixture is thoroughly chilled, use your hands or a 2-tablespoon cookie scoop to form into one-ounce balls. You can measure them out with the scoop if you want, but you really need to use your hands to form them, because you want them to be nice and tight. (Loose fritter balls will make the breading step unnecessarily frustrating.) Set the formed balls on a plate or dish and cover lightly to keep in moisture. Refrigerate at least one hour, and up to four days.

Fritter Breading

When you are ready to bread the fritters, you will need three bowls, each big enough to hold at least a few of the prepared sauerkraut balls. Put the following into each bowl:
• Bowl 1: Flour, kosher salt, and pepper. (Stir to combine.)
• Bowl 2: Beaten eggs.
• Bowl 3: Panko crumbs
Remove fritter balls from refrigerator. They should feel cold and firm.
For each fritter: Roll in flour mixture [Bowl 1] and shake off excess, then dip in the beaten egg [Bowl 2], and finally roll in the Panko crumbs [Bowl 3]. Place breaded fritters on a plate until you have enough done for a batch.

Air Frying

Set the breaded fritter balls in the bottom of your air fryer basket. Be sure to leave space around each ball for air to circulate.
Set air-fryer to 360°F [180°C] for 11 minutes. If you want your fritters to be perfectly round and consistently golden, carefully turn balls over halfway through the air-frying process. When done, remove air-fried sauerkraut fritters to a wire rack to cool slightly before serving.
Serve with Honey Mustard, Whole Grain Mustard, and/or Honey-Mustard Sauce.

Notes

If you are in a hurry, or just don't want to deal with flipping them halfway thru the cooking time, you can just air-fry them for 11 minutes at 360°F [180°C]

Don't worry too much about your fritters getting cold. You can make them all well ahead of time and easily warm them up in a low oven or in the microwave, or just serve them at room temperature.

Nutrition

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Sauerkraut Fritters can be served with ready-made condiments, but this honey mustard sauce is super easy to mix up, and will give you another wonderful layer of flavor.

5 from 4 votes

Honey-Mustard Sauce

Honey-Mustard Sauce is a slightly sweet, slightly sour accompaniment for all things German.

Prep Time5 mins

Total Time5 mins

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Course: Sauce

Keyword: Oktoberfest

Servings:

Calories: 54kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

1/2 cup mayonnaise
2 tablespoons honey
1/4 cup whole grain mustard

US Customary - Metric

Instructions

Combine all ingredients in s small bowl. Cover and refrigerate to store.

Nutrition

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What's on Your Oktoberfest Menu?

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall
celebrations!

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

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Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order.

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.”

Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years! I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared.

Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Calories: 95kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 pound carrots peeled and cut into 2" pieces
1 large red pepper cored, seeded, and cut into eighths
1 teaspoon ground cumin
4 tablespoons olive oil divided
1 cup walnuts about 4 ounces
1 teaspoon smoked paprika or sumac
1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
2 tablespoons Pomegranate Molasses plus more for garnish
2 cloves garlic coarsely chopped
1 teaspoon kosher salt
1 teaspoon fresh lemon zest
1 cup warm water

US Customary - Metric

Instructions

Roast Vegetables

Preheat oven to 425°F.
Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature.

If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Nutrition

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Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ?

Ingredient Notes:

Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online.
Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well.
Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it.

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Originally Posted June 2013.1

Pacific Northwest Dungeness Crab Cakes {with Roasted Red Pepper Sauce}

May 10 By Renée 6 Comments

Perfect Dungeness Crab Cakes are not much more than a big pile of crab and a few cracker crumbs, with a kicky little sauce on the side. With crab cakes, less is more.

You can have your lobster and your snow blue king crabs: I’ll take the delicate sweetness of Dungeness crab every time. In fact, it may be a case of regional bias, but if I had to choose one kind of seafood – and only one – for the rest of my life, it would be Dungeness crab.

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Found all along the West Coast from Alaska to California, Dungeness is known in scientific circles as Metacarcinus magister, or the “master crab,” and it is a title well-earned. (Culinary nobility agree: Dungeness crab was the favorite of both Julia Child and James Beard.)

One of the best meals you will ever experience consists simply of a fresh Dungeness crab, a container of fresh cocktail sauce, and a box of Ritz crackers – preferably eaten while sitting on the sand watching the Pacific tide roll in and out.

The perfect crab cake is not much more than that – a big pile of crab, few cracker crumbs, and a kicky little sauce on the side. With crab cakes, less is more.

Ironically, my crab cake recipe (as well as the accompanying Roasted Red Pepper Sauce) goes back to a time when I visited Maryland many years ago. Up until then, I’d only eaten “West Coast” crab cakes, which at the time were more cake than crab, so heavy with fillers that the flavor of the crab was nearly lost. (A lot has changed in the Left Coast food scene since the 80’s, thankfully.)

When I took my first bite of my first Maryland crab cake, I was blown away by the clean, clear crab flavor. Those East Coasters definitely know how to make an amazing crab cake! The only thing that could have possibly made it more delicious was our buttery West Coast native crab. (Sorry, Blue Crab.) When we returned home from our trip, one of the first things I did was make a batch of Dungeness crab cakes to test my theory. Then I made another batch. And another.

Eureka! That last batch was so, so good that it is the recipe I’ve used ever since. I hope you enjoy these delicious little crabby patties as much as I do!

Pacific Northwest Dungeness Crab Cakes

Prep Time15 mins

Cook Time25 mins

Chilling Time1 hr

Total Time1 hr 40 mins

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Course: Appetizer, Main Course, Side Dish

Cuisine: American, Pacific Northwest

Keyword: crab, seafood

Servings: crab cakes

Calories: 120kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 tablespoons mayonnaise
1 large egg beaten
1/2 teaspoon honey mustard
1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce I use Sriracha
3/4 teaspoon seafood seasoning [i.e. Old Bay®]
1 pound fresh cleaned Dungeness crab meat
10 butter crackers [i.e.,Ritz or Keebler Club], finely crushed
1 cup fresh bread crumbs or more
1/4 cup butter for frying
Lemon wedges for serving

Instructions

In a medium bowl, combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, seasoning and cracker crumbs.
Very gently the crab meat into the wet ingredient mixture, taking care to not break up the crab meat too much.
Cover and chill for at least 1 hour in the refrigerator.
Using a 1/4 cup measuring cup, shape the crab mixture into 8 lightly packed patties, each about 3/4" thick.
Coat each crab cake lightly with fresh bread crumbs. [See Note]
In a heavy skillet, melt just enough butter to thoroughly coat the bottom of the pan. (Do not overheat the skillet or you run the risk of burning the butter.)
Gently place the crab cakes in the pan and cook over medium heat until golden brown and heated through, 3 - 4 minutes per side. (Do not crowd the pan! It is best to fry the crab cakes in batches, adding more butter to the pan as needed.)
Briefly transfer the crab cakes to a cooling rack to drain while you fry the next batch and/or prepare the plates.
Sauce plates and arrange crab cakes on top, or serve cakes on a bed of greens with the sauce on the side.

Notes

The patties will be very fragile. I find that, instead of putting the crab cakes into a plate or bowl of bread crumbs to coat them, it works better to hold a crab cake in your hand and pat the bread crumbs on top, then flip it over and do the same on the other side.

FRESH BREAD CRUMBS: I make these using the Chopper Attachment on my immersion blender. It takes 2-3 slices of bread to make enough for one batch of crab cakes.

Nutrition

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Dungeness crab… is sheer, unadulterated crab heaven.
The Theory and Practice of Cooking, James Beard

Crab Season

Crab season in Oregon runs December through August, during which time you can find fresh, whole crabs cooked and ready to go at just about any supermarket seafood counter or specialty seafood market throughout the Pacific Northwest. For additional information on Oregon crabbing, including more tasty recipes, visit the Oregon Dungeness Crab Commission.

Roasted Red Pepper Sauce

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Course: Sauce

Cuisine: Pacific Northwest

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large red bell pepper
1/2 cup tomato sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon Sriracha

Instructions

Cut the red pepper in half and remove seeds and stem. Brush both sides with olive oil. Place on a foil lined baking sheet.
Place oven rack 4-5" away from heating element. Place baking sheet in the oven and broil the pepper for 8-10 minutes, turning over about half way through. The pepper skin will char.
Remove broiled pepper from oven and let set for a few minutes until it is cool enough to handle.
Peel away as much of the pepper skin as possible. (Don't worry if some remains, It's all going to get pulverized anyway.)
Place pepper along with the remaining ingredients into a small blender cup and process until smooth.
Serve hot or cold. Keeps in fridge for about a week.

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How to Make Sugar & Spice Cranberries

December 2 By Renée 9 Comments

Sugar & Spice Cranberries are a tart, sweet treat – made with a deliciously spiced simple syrup.

The older I get, the more I come to appreciate the simple things, and at no time of the year do I feel this more intensely than during the holiday season. Call me boring (and some of you will!) but one of my favorite things to do this time of year is curl up with my sweetheart in our big, comfy chair and watch “It’s a Wonderful Life.” Not because I love the movie so much – honestly it isn’t my favorite. But it is his favorite.

To see the man I fell in love with three decades and more ago still tear up when George Bailey stands on those stairs, the whole town gathered around, and that little bell on the Christmas tree rings – that singular moment is the reason I love it.

It is in that moment when Jimmy Stewart, standing there on the stairs holding Juju and her petals, manages across seven decades to communicate to us on a level so deep that the first recognition comes not in cerebral cognizance, but through the base reactions of our own bodies. Our eyes well and our cheeks flush and our hearts grow – and we know to our marrow that life really is wonderful.

And then, inevitably, a single heavy tear falls down my sweetheart’s face, and he pulls me close and looks into me with wide-open eyes and wraps my soul in his smile.

That. That right there. I would watch “It’s a Wonderful Life” a thousand times from beginning to end for that.

Believe me; I didn’t intend to go this direction at all when I started typing, but here I am. And now, here you are reading it. I guess that’s the thing about being your own editor: sometimes you keep the sentences [even the ridiculously long fragments] you love – not because they are particularly good, but simply because you love what they mean to you.

And now, back to our regularly scheduled program….

This post grew from the need to make a Spiced Simple Syrup for an amazing Spiced Cranberry Mule that Mr B will be sharing in an upcoming post. I started thinking about garnishes for his latest concoction and remembered seeing a recipe for Sugared Cranberries that I’d always wanted to try. Then, as usual, I decided to take it a step further, and Voilà! Sugar & Spice Cranberries!

Sugar & Spice Cranberries are a tart, sweet treat, made with a deliciously spiced simple syrup; perfect for holiday snacking, creating beautiful garnishes, or decking out everything from salads to desserts.

Sugar & Spice Cranberries

Prep Time5 mins

Total Time5 mins

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1/4 cup Spiced Simple Syrup Recipe Below
1 cup fresh cranberries
1 cup granulated sugar

Instructions

Line a baking pan with a silicone mat, aluminum foil or plastic wrap and set a wire cooling rack on top.
In a small bowl, toss one cup of cranberries in ¼ cup of the spiced simple syrup. Remove with slotted spoon and place on wire rack. Let cranberries set on the wire rack for at least an hour.
Place the granulated sugar in a medium bowl or Ziploc bag, and toss the sticky cranberries until well coated. Refrigerate prepared cranberries for at least an hour before using. Cranberries can be refrigerated for up to a week.

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Spiced Simple Syrup

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups water
2 cups granulated sugar
3-4 slices fresh ginger
4-5 cinnamon sticks
3 whole star anise
15 whole allspice

Instructions

In a small saucepan over medium-high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved. Bring mixture to a boil and allow to simmer for 4-5 minutes. Remove from heat and allow mixture to cool completely.
Using a slotted spoon, remove spices from liquid and pour into bottle or jar. Mixture can be refrigerated for at least two weeks.

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You should probably make a batch this weekend – you may be needing a little Spiced Simple Syrup and some Sugar & Spice Cranberries sooner than you think!

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Heirloom Tomato & Grilled Eggplant Stacks

August 5 By Renée 12 Comments

These Heirloom Tomato & Grilled Eggplant Stacks are fresh, local, seasonal, and delicious to the last bite.

Aaah, Summertime! Gardens are bursting, Farmers’ Markets are in full swing, and – Glory Be! – tomatoes taste like… tomatoes again. Don’t you just love it!?! This time of year, I aim to create dishes that highlight the bright, fleeting flavors of summer, and these Heirloom Tomato & Grilled Eggplant Stacks are just the ticket. Uncomplicated in every way, they are deeply satisfying, and delicious to the last bite.

Heirloom Tomato & Eggplant Stacks

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

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Course: Side Dish

Servings: stacks

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

3 large tomatoes
1 large eggplant
1/4 cup olive oil divided
3 Tablespoons balsamic vinegar
1/4 cup crumbled feta cheese
Fresh basil
Kosher salt
Freshly ground pepper

Instructions

Prepare Eggplant:

Peel eggplant (unless yours has a very thin skin).
Slice into 1/2-inch rounds. You will need two large or four small rounds per stack.
Brush eggplant with olive oil and season with salt and pepper. Grill the eggplant rounds over medium-high on barbecue or in grill pan on stove until tender (about 10 minutes) turning once. Allow to cool completely.

Prepare stacks:

Slice each tomato into four rounds.
Alternate tomato and eggplant slices, beginning and ending with a tomato slice. If the eggplant slices are too small, just use two for one layer.
Sprinkle each completed stack with a teaspoon of olive oil and two teaspoons of balsamic vinegar.
Season each stack with a pinch of kosher salt and a turn of freshly ground pepper.
Garnish with feta and fresh basil.
Refrigerate until ready to serve.

Notes

Stacks can be prepared as much as a day ahead of time. Do the final prep (olive oil, feta and basil) right before serving.

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Smoked Salmon Pastry Cups {Appetizer}

February 22 By Renée 6 Comments

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

This post may contain affiliate links, but don’t worry – they won’t bite.

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

Provides a good source of vitamins, proteins, and minerals
Helps maintain insulin levels in the body
Reduces your risk of cardiovascular disease
Improves memory and efficacy of brain functions
Helps prevent macular degeneration
Reduces risk of colon, prostate and kidney cancers
Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups

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Course: Appetizer

Cuisine: American

Keyword: appetizer, salmon

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Salmon Filling

8 ounces mascarpone cheese*
1/4 cup heavy whipping cream
Dash Worcestershire sauce
Dash hot pepper sauce or Sriracha
6 ounces smoked salmon chopped
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon zest

Pastry Cups

2 sheets puff pastry barely thawed
1 egg beaten

Instructions

Salmon Filling:

In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
Brush each of the circles on the baking sheet with beaten egg.
Place one "donut" pastry circle on top of each of the egg-washed circles.
Brush the top of the donut circles with egg-wash.
cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.

Notes

* Yes, you can substitute cream cheese. ?

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I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Savory Mushroom Chicken Tart

October 16 By Renée 5 Comments

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

5 from 1 vote

Mushroom Chicken Tart

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

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Course: Main Dish or Appetizer

Servings: -10" tart

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 tablespoons butter
1 cup chopped onion
8 ounces mushrooms sliced
1 clove garlic minced
1/2 cup chopped walnuts
2 teaspoons chopped fresh rosemary basil & oregano also work nicely
8 ounces Neufchatel cheese or cream cheese
2 eggs
8 ounces rotisserie chicken meat chopped or shredded [See Note]
1 sheet sheet puff pastry dough
Salt, pepper, and seasoning salt to taste

Instructions

Preheat oven to 350° F.
Line the bottom of a 10-inch tart pan with parchment paper.
Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Put the pastry in the tart pan in the freezer while you prepare the filling.
Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
[Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
Season to taste and set aside to cool.
In a medium bowl, mix cream cheese and eggs together until smooth.
Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
Top with shredded chicken.
Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
Remove from oven and cool slightly before cutting.

Vegetarian options:

Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.

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This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Easy Butternut Samosas {Recipe}

January 13 By Renée 11 Comments

Mollie Katzen’s Moosewood Cookbook was my first vegetarian cookbook. (If you are a vegetarian-leaning sort of person of a “certain age,” there’s a good chance it was your first, too.) Opening the cover on Moosewood is like taking a step back in time: hand-lettered pages are filled with wonderful, rich, easy-to-prepare vegetarian recipes, wrapping you in a comforting, laid-back-to-your-roots granola sort of vibe.

Moosewood Cookbook | The Good Hearted Woman

My current copy of The Moosewood Cookbook (15th Anniversary Edition) is now already twenty-five years old.

These Sweet Potato Butternut Samosas are inspired by one of my favorite Moosewood recipes. The most obvious change I made was to magically change the peas (which I hate) to butternut squash (which I love), and the white potatoes to sweet potatoes because I think they go with the butternut better. I also added some curry powder and a shake of nutmeg to boost the butternut squash.

These little pillows of delicious make a great appetizers, or you can make them bigger and serve them as savory hand-pies. Either way, be sure to serve them with some dipping sauces.

(For Food Bloggers Only: Well, of course I did not take these pictures in my powder room because the sun set way too early the day I made them and I haven’t made the investment in good lighting yet. Who does that?!?)

5 from 1 vote

Butternut Samosas

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Ingredients

Dough (Mooswood Traditional)

2 1/2 cups flour
1/2 teaspoon salt
1 cup plain soy yogurt
or...

Dough (Easy Way. Not Vegan.)

2 sheets of Puff Pastry

Filling

2 sweet potatoes about 5-6 inches each
1 cup cubed butternut squash 1/4 inch cubes
1 Tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic minced
1 Tablespoon freshly grated ginger
1 tsp. mustard seeds
1 tsp. ground coriander
1 tsp. curry powder
dash freshly ground nutmeg
1 tsp kosher salt
2 Tablespoon lemon juice
Cayenne to taste

Moosewood Dipping Sauce

1/2 cup cider or rice wine vinegar
1/2 cup water
3-4 Tablespoon brown sugar
1 clove garlic minced
1 tsp. kosher salt

Mint Chutney

1 cup fresh mint leaves
1/2 cup chopped cilantro
1 Tablespoon fresh ginger chopped
Juice of 1/2 a lime
1/4 cup water
Salt
Pepper
1 Tablespoon Olive Oil
1 tsp. mustard seed

Instructions

Dough

I use frozen puff pastry. Really easy, and much faster. And yes, it’s probably not as healthy for you as some options…but it tastes fantastic! However, if you want to be all authentic (or keep it vegan) use the recipe from The Moosewood Cookbook:
Mix the flour and salt in a medium bowl. Make a well in the center, and add the yogurt. (If you aren’t worried about it being vegan-worthy, you can use an equal amount of buttermilk instead.) Mix first with a spoon, and then with your hand to form a smooth dough. Add extra flour if you need to keep the dough from being sticky. Knead for about five minutes, then cover while you make the filling.

FIlling

Peel the potatoes and cut them into 1-inch pieces. Put them in a saucepan, cover with water, and boil until potatoes are tender. Drain. Mash very lightly – just break them into pieces. You want them to be very chunky: not a smooth mash.
In a large skillet, saute cubed butternut squash in olive oil until it just begins to soften. Add onion, and stir until squash is tender and onion is very soft.
Add garlic, ginger, mustard seeds, coriander, curry, nutmeg and salt. Stir over medium heat for a minute or two to release the flavors of the spices.
Combine squash mixture with potatoes. Stir in lemon juice. Cool at least 15 minutes before filling pastries.

Assembling Pastries

This is where I completely go off the map. If you want to create authentic looking samosas, Fine Cooking has fantastic instructions for assembling traditional samosas.
I use puff pastry and cut 9 circles from each sheet using the rim of a large glass. Take each little circle and roll it out until it is about 3 1/2 inches across. Put a heaping tablespoon of the filling in the middle, wet one half of the edge, and fold it over to form a little half-moon.
Press down all around the open edge to seal. Do this 17 more times. Bake at 425° for about 25-30 minutes, or until golden brown.

Moosewood Dipping Sauce

Place all ingredients in a small saucepan over medium heat and stir until sugar dissolves. Simmer 10 minutes. Serve warm or at room temperature.

Mint Chutney

Put mint, cilantro, ginger, lime, water, salt and pepper in a food processor and process until it becomes a sauce. (It’s OK if there’s still little leaf bits.) Heat olive oil in skillet. Add mustard seed and fry until you hear popping. Add mustard seed to sauce. This can be served separately, but I like it mixed in with the Dipping Sauce.

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Note: I couldn’t find the Moosewood Dipping Sauce recipe in the current (40th Anniversary) edition, and it is delicious, so you’re welcome.

Hint: Spread the leftovers bits of pastry on a baking sheet lined with parchment paper. Sprinkle with sugar and bake while you assemble the samosas. It will take about 15-20 minutes at 425°.

Disclosure: Post contains an affiliate link.

Do you have a cookbook that you continue to go back to year after year for inspiration?

PF Changs Chicken {Endive} Wrap-petizers

October 15 By Renée 8 Comments

One of the coolest food items I was introduced to at the International Food Bloggers Conference [IFBC] last month was California Endive. Sure, I’ve seen endive before, and there is always some chef on television extolling its virtues, but I’ve never worked with it before, or even considered using it. All that has changed now though, and I love it!

Endive is a member of the chicory family. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness, and can be served raw or cooked. Endive is also one of the most difficult vegetables in the world to grow, and requires a two-step growing process that takes a minimum of about 200 days to complete. (If you are as in the dark about endive as I was, pop on over to the California Endive website to learn more.)

California Endive sent us home from IFBC with little 3-packs of fresh endive, and by the time I carried my little treasures into the house, I knew exactly what I was going to make:

Chicken Endive Wrappetizers | The Good Hearted Woman

Chicken {Endive} Wrap-atizers

Prep Time20 mins

Total Time20 mins

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Course: Appetizer

Servings:

Calories: 339kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 tablespoon olive oil
1 pound Isernio's Premium Ground Chicken
2 cloves garlic minced
1 medium onion finely chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha or more, to taste
8 oz. can whole water chestnuts, drained and diced
2 green onions thinly sliced
Kosher salt and freshly ground black pepper to taste
3 heads California Endive

Instructions

Prepare the endive:

Cut a small slice (about 1/8") off the end and gently pull the loose endive leaves off one at a time. You will need to make a new slice every 2-3 leaves. Save the little slices. Stop when you get to the middle and the leaves are too small for appetizer boats.
Chop the slices and middles up and reserve. You will use these in the filling.

Prepare the filling:

Heat the oil in a large skillet over medium heat. Add the ground chicken, breaking it up as you put it in the pan. Cook, continuing to break it up, until done.
Add onion, garlic and reserved chopped endive, and saute 2-3 minutes.
Add ginger, vinegar, soy sauce, hoisin sauce, soy sauce, and Sriracha. (Note: I hate grating ginger, so I usually just rough cut it and throw it into a small food processor with all the liquids for a few seconds. Then just pour it all in at once.)
Stir in chopped water chestnuts and green onions. Salt to taste.

Assemble:

Let filling cool slightly before proceeding - if you don't, you may cook your endive! (Voice of experience.)
Fill each endive “boat” with filling.
Garnish with a little chopped red pepper and green onion.
Delicious served warm or cold.

Notes

Adapt for Vegetarians: Use firm tofu instead of ground chicken. Pretty much the simplest adaptation ever.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Filling for recipe adapted from Damn Delicious, which was adapted from Eat. Drink. Love. (It takes a village…. of food bloggers.)

Disclosure: I received free California Endive as an IFBC attendee. Furthermore, active Food Bloggers who attended IFBC received a reduced rate in exchange for writing at least three IFBC-related blog posts. All opinions are my own.

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

How to Make Puff Pastry Baked Brie with Jam

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Ingredients

Instructions

Nutrition

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your favorite fall celebrations! They can be prepared days ahead of time, stay crisp for hours, and are a snap to make in your air-fryer!

Ingredient Notes

Crispy Sauerkraut Fritters with Bacon, Sausage & Cheese

Equipment

Ingredients

Inner Fritter

Fritter Breading

Instructions

Inner Fritter Mixture

Fritter Breading

Air Frying

Notes

Nutrition

Honey-Mustard Sauce

Ingredients

Instructions

Nutrition

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Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Equipment

Ingredients

Instructions

Roast Vegetables

Toast Walnuts

Prep Spices

Put it all together!

Notes

Nutrition

Ingredient Notes:

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Perfect Dungeness Crab Cakes are not much more than a big pile of crab and a few cracker crumbs, with a kicky little sauce on the side. With crab cakes, less is more.

Pacific Northwest Dungeness Crab Cakes

Ingredients

Instructions

Notes

Nutrition

Crab Season

Roasted Red Pepper Sauce

Ingredients

Instructions

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Sugar & Spice Cranberries are a tart, sweet treat – made with a deliciously spiced simple syrup.

Sugar & Spice Cranberries

Ingredients

Instructions

Spiced Simple Syrup

Ingredients

Instructions

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

These Heirloom Tomato & Grilled Eggplant Stacks are fresh, local, seasonal, and delicious to the last bite.

Heirloom Tomato & Eggplant Stacks

Ingredients

Instructions

Prepare Eggplant:

Prepare stacks:

Notes

Pin this Post! ?

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

This post may contain affiliate links, but don’t worry – they won’t bite.

Smoked Salmon Pastry Cups

Ingredients

Salmon Filling

Pastry Cups

Instructions

Salmon Filling:

Notes

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Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Mushroom Chicken Tart

Ingredients

Instructions

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!