Simple recipes for sensational entertaining


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Posted Online: Dec. 24, 2012, 9:22 am
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By Elizabeth Karmel
When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it's the combination of a relaxed atmosphere and last minute inspiration.

This summer, for example, I was visiting friends when one of the hosts spontaneously began making homemade crackers from corn and flour tortillas. It wasn't planned, but it was delicious. They were positively addictive and I've since started making them myself.

The best thing about these crackers is they require almost zero prep, and can be seasoned however you like — a simple sprinkle of coarse sea salt, or a more complex blend of seeds and spices. My favorite is pink Himalayan sea salt and dehydrated minced garlic. It's like the best part of an everything bagel.

These crackers also cook so quickly, you even could make them fresh just before — or even during — the party.

And if you really want to put people over the edge, consider pairing the crackers with homemade ricotta cheese dip. I recently took a cheese making class in California and fell in love with the process. It was an artisanal cheese class and we used "just milked" raw cow's milk and various starters.

You'll need no special ingredients or equipment to make this treat, which relies on slightly acidic buttermilk to form cheese out of a blend of heavy cream and whole milk. Add a touch of salt and that's all you need.

Once the cheese is strained and cooled, I put it in a pretty bowl, add a sprinkle of good salt, best quality extra-virgin olive oil, fresh herbs and citrus zest. You can customize it and add your favorite herbs, or take a sweet approach and add a little jam and country ham or prosciutto. Delicious.

Once you make these crackers and the cheese a few times, you won't even need the recipes. They really are that easy. And they may well become your go-to entertaining recipes for 2013.

Buttermilk Ricotta Cheese Dip
Start to finish: 2 hours
Servings: 12
3 cups whole milk
1 1/2 cups buttermilk
1 cup heavy cream
1/4 teaspoon kosher salt

To serve:
Fleur de sel or sea salt, about 1/8 teaspoon
1 to 2 tablespoons extra-virgin olive oil
Fresh herbs, such as thyme, oregano or basil
Zest of 1/2 lemon or orange

In a large, stainless steel saucepan over medium heat, combine the milk, buttermilk, cream and salt. Slowly bring the mixture to a gentle simmer. As the milk solids begin to separate from the whey, give it a stir, then return it to a gentle simmer. When you see steam rising and solid chunks (curds) forming, turn off the heat and let the mixture cool for about 30 minutes.
Meanwhile, line a mesh strainer with several layers of cheesecloth. Using a ladle, spoon the cooled curds and whey into the strainer. Place one layer of the cloth over the cheese. It will strain quickly at first. The longer you let it sit, the drier and more concentrated the cheese will become. Strain the cheese at room temperature for 1 to 2 hours.
Once strained, discard the liquid. The cheese can be used immediately, or covered and refrigerated for up to 2 days.
When ready to serve, place the ricotta in a decorative bowl. Use a spoon to form a well in the center. Sprinkle the cheese with the fleur de sel, then fill the well with olive oil. Sprinkle with fresh herbs and citrus zest.

Homemade Crackers
Start to finish: 30 minutes
Servings: 12
12 round fresh flour or corn tortillas, at room temperature
2 tablespoons olive oil

Seasonings (such as fleur de sel, truffle salt, dehydrated minced garlic, minced dried onion, sesame seeds, etc.)
Heat the oven to 350 F.
Brush the tortillas on both sides with a thin layer of olive oil. Sprinkle with salt or the seasonings of your choice. Arrange the tortillas on 2 baking sheets (or bake them in batches). The tortillas can be close together, but not touching. Bake on the oven's center rack for 20 to 25 minutes, rotating the pans after 12 minutes, until slightly puffy and golden brown.
Let cool and break into irregular shapes.

















 




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  Today is Tuesday, Sept 2, the 245th day of 2014. There are 120 days left in the year.

1864 — 150 years ago: It is estimated that 300,000 people attended the recent Democratic convention in Chicago when Gen. George B. McClellan of New Jersey was nominated as a candidate for president of the United States.
1889 — 125 years ago: Alderman Frank Ill, Winslow Howard and Captain J.M. Montgomery returned from Milwaukee, where they attended the national Grand Army of the Republic encampment.
1914 — 100 years ago: Three members of the Rock Island YMCA accepted positions as physical directors of other associations. Albert Cook went to Kewanee, C.D. Curtis to Canton and Willis Woods to Leavenworth, Kan.
1939 — 75 years ago: Former President Herbert Hoover appealed for national support of President F.D. Roosevelt and Congress in every effort to keep the United States out of war.
1964 — 50 years ago: The Rock Island Junior chamber pf Commerce has received answers to about 65 % of the 600 questionnaires mailed out recently in a "Community Attitude Survey" to analyze sentiments of citizens towards their city's various recreational, educational, and civic service programs.
1989 — 25 years ago: The two thunderstorms passing through the Quad Cities last night and early today left some area residents reaching for their flashlights.






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