As kids didn't we all have a hard time choking down the veggies - just to get to dessert. This antipasto platter makes a great appetizer and keeps the repressed memories of brussel sprouts at bay.
The Marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried or�gano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil
Salt and black pepper to taste
The Veggies
3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs cut crosswise into 1/4-inch-thick slices
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
1 - 12-ounce jar peperoncini rinsed and drained well
1/4 pound sun-dried tomatoes packed in oil, drained and cut intostrips
3/4 pound plain small mozzarella balls (water packed)
1/2 pound pepperoni cut crosswise into 1/4-inch-thick slices
2 large garlic bulbs, roasted
2 - 7-ounce jars marinated artichoke hearts, rinsed and drained well
Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the or�gano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
Prepare the veggies:
In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the the sun-dried tomatoes, the mozarella, the pepperoni, the artichoke hearts and the marinade. Toss until the antipasto is well combined. Place antipastor in resealable bag and chill overnight, turning bag over several times to mix marinade. Transfer the antipasto to a platter, garnish it with the roasted garlic bulbs, and serve it at room temperature with crackers or thin slices of baguette.
Serves 8
macaroni & glitter - eat your veggies appetizer
www.macaroniandglitter.com
Three of our favorite things brought together as a "cake"
5 thick bacon slices, cut into 1/2-inch pieces
4 tablespoons (about) vegetable oil
1 10-ounce package frozen corn kernels, thawed
1 cup chopped onion
3/4 cup buttermilk
1 large egg
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
Chopped green onions
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; saut� over medium heat until onion is golden, about 5 minutes. Remove from heat.
Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400�F oven until heated through, about 5 minutes.)
Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.
Makes about 30
macaroni & glitter corn cakes
www.macaroniandglitter.com
