Crostini with Artichoke Puree, Garlicky Mushrooms, and Horseradish pg. 144
Here is another amazing appetizer to serve at your New Year's Eve bash. Chef Sarno said in Crazy Sexy Kitchen that he has been making this dish on New Year's Eve for over a decade! Once you taste these Costini's you will totally get why he has made it his tradition. I couldn't stop eating them as I was shooting the pictures for the blog. I would consider doubling up on the recipe because 12 Crostini's won't be enough. Go buy these ingredients because your guests will love you for it.
I had never purchased horseradish root before. Yet again I had to ask my peeps at Whole Foods to help me out. (It is the huge thing in the ingredient picture above.) To prepare it you just peel away the skin of the root like you would with ginger and grate away. It wasn't spicy like the horseradish sauce you get in a jar, but it gave you a hint of that flavor. My kids loved these Crostini's. I would suggest making the Artichoke Puree earlier in the day to save a step when your guests arrive. The mushrooms take only minutes to prepare. That way you will spend less time in the kitchen and more time celebrating the New Year!
The Garlicky Mushrooms were a dish I had made before, and was excited to make again because they are yummy. Here is a link for the ingredients.
http://crazysexykitchenproject.blogspot.com/2012/12/polenta-marinara-mushrooms.html
So did you think of a signature cocktail to go with all your tasty appetizers for New Year's? Maybe you need more inspiration? Here is another one of my favorites.
It was created by Rick Bayless from the Frontera Grill in Chicago.
Summer Margarita
1/2 of an 8-ounce (6-inch-long) cucumber peeled and juiced
3/4 cup good-quality blanco tequila (They use Milagro blanco for this margarita at the restaurant. We use Patron.)
1/2 cup fresh lime juice
1/2 cup simple syrup
Cucumber slices for garnish
*Serve in a martini glass with sugar and dried cilantro on rim
It is refreshingly dangerous! You can't have just one.
 |
| Crostini with Artichoke Puree, Garlicky Mushrooms, & Horseradish |
I had never purchased horseradish root before. Yet again I had to ask my peeps at Whole Foods to help me out. (It is the huge thing in the ingredient picture above.) To prepare it you just peel away the skin of the root like you would with ginger and grate away. It wasn't spicy like the horseradish sauce you get in a jar, but it gave you a hint of that flavor. My kids loved these Crostini's. I would suggest making the Artichoke Puree earlier in the day to save a step when your guests arrive. The mushrooms take only minutes to prepare. That way you will spend less time in the kitchen and more time celebrating the New Year!
The Garlicky Mushrooms were a dish I had made before, and was excited to make again because they are yummy. Here is a link for the ingredients.
http://crazysexykitchenproject.blogspot.com/2012/12/polenta-marinara-mushrooms.html
So did you think of a signature cocktail to go with all your tasty appetizers for New Year's? Maybe you need more inspiration? Here is another one of my favorites.
It was created by Rick Bayless from the Frontera Grill in Chicago.
Summer Margarita
1/2 of an 8-ounce (6-inch-long) cucumber peeled and juiced
3/4 cup good-quality blanco tequila (They use Milagro blanco for this margarita at the restaurant. We use Patron.)
1/2 cup fresh lime juice
1/2 cup simple syrup
Cucumber slices for garnish
*Serve in a martini glass with sugar and dried cilantro on rim
It is refreshingly dangerous! You can't have just one.
No comments:
Post a Comment