FoodFixe

Grilled Tequila-Lime Shrimp with Papaya-Mango Salsa

I created this appetizer a couple weeks ago when a friend was coming over for dinner. I don’t know about you, but I tend to get into an hors d’oeuvres rut, serving the same three or four trusted dishes. This is probably because, by the time I’ve planned the main menu, my creative juices are running low. Finding something to start the meal is just an afterthought at that point.

This time, though, I decided to challenge myself and come up with something new and a little more interesting. So, while I was picking up a few items at the store for dinner, I looked for inspiration and found it when I spied Wild Blue Shrimp. As I was already planning a meal with south-of-the-border flavor, I decided to carry those flavors into my starter.

The result? Grilled Tequila-Lime Shrimp with Papaya-Mango Salsa.

Chevre with Pistachios and Honey

I’m always on the lookout for a quick and yummy appetizer. Something I can put together quickly for those impromptu, casual entertaining occasions.

When I saw this recipe for Chevre with Pistachios and Honey in a recent Sunset magazine, I knew it was a must-try. So when my friends came over for the Chipotle-palooza dinner, I whipped up a batch this cheese gratin to accompany the Sparkletinis.

Cocktail Time

It’s the end of the week and time to start thinking about kicking off the weekend. Or, at least, I am. And, I have a couple cocktail suggestions.

The first is of the libation variety. After making the pomegranate sorbet, I ended up with a good amount of leftover pomegranate juice. (I had bought the large 48-ounce bottle of juice, because it was a better deal than buying two smaller bottles.) What better use for some luscious pomegranate juice than a cocktail.

Stilton-Port Wine Cheesecake with Pear Chutney

After I posted the recipe for Pumpkin Hazelnut Cheesecake, I received a request from Kyla’s mom, Elaine Carlson, asking for one of my savory cheesecake recipes. She couldn’t remember which savory cheesecake she had had years ago and neither could Kyla, but she thought it was probably the Stilton-Port Wine or the Cheddar-Porter.

Then, last weekend, when my husband’s East Coast colleague Carmichael was visiting Colusa, I served a slab of the Stilton-Port Wine cheesecake as an hors d’oeuvre to much enjoyment. My decision was made, and so I’m sharing the Stilton-Port Wine savory cheesecake recipe. The flavors are perfect for the season.

I should back up, though. Yes, I did say “savory cheesecake.” For those of you new to the concept of a cheesecake that isn’t sweet, think of it as an appetizer rather than a dessert. And if you’ve never tried a savory cheesecake, it is outstanding! In fact, whenever a customer would ask me which of our cheesecakes was my favorite, my reply was always, “The savory cheesecakes -- any one of them. I love them all!”

Spicy Almonds

I thought I’d take a break from all the sweets this time and give you something spicy and crunchy instead. I’ve been making batches upon batches of these Spicy Almonds for years. They’ve become a tradition among my other homemade holiday goodies.

A little sweet, a little spicy, a little salty, and a lot crunchy, the Spicy Almonds are nothing short of addicting. If you eat one, before you know it, you’ll have eaten half the bowl. I always make a double batch of these nuts early in the season and then end up making at least one more double batch before Christmas. The Spicy Almonds are as good chopped up in salad as they are just eaten out of hand.