We’ve dubbed Saturday nights our hors d’ oeuvre & cocktail night.
I make fun little meals that can be enjoyed in the backyard with our feet up. We’ve worked hard to make our backyard our little sanctuary and once the nice weather arrives, we try to enjoy every second possible!
Italian Stuffed Mushrooms
1/2 Package Ground Italian Mild Sausage
1/4 Cup (heaping) Sweet Onion, diced
1/4 Cup (heaping) Red Bell Pepper, diced
1 teaspoon Garlic, chopped
1 1/2 teaspoons Dried Oregano
1 1/2 teaspoons Dried Basil
1/4 Cup Kalamata Olives, chopped
1 Tablespoon Vegan Parmesan plus more for topping
Parlick Fell Sheep’s Milk Cheese, crumbled for topping
20 Cremini Mushrooms, stem scooped out at base
In a large skillet on medium heat, saute the sausage, onion, bell pepper, garlic, oregano, and basil. When sausage is done add the 1 Tablespoon of vegan parmesan and the olives. Stir to combine. Set aside.
Place the mushrooms on a baking sheet lined with parchment, hole side up. Fill each mushroom with stuffing.
Crumble a little Parlick Fell on each mushroom and sprinkle with more vegan parmesan. Bake at 325 for about 30 minutes.
*Makes 4 personal sized tarts
1 Portion of Gluten Free Pie Dough
10 oz Frozen Chopped Spinach, thawed & drained
2 Cups Raw Spinach Leaves, packed
4 Cloves of Garlic, chopped
3 Tablespoons Dried Parsley
1 1/2 Tablespoons Dried Dill
1/4 Cup Sun Dried Tomatoes Packed in Oil, chopped
1/4 Cup Roasted Red Peppers, chopped
10 oz of Sheep’s Milk Feta
Roll out the chilled pie dough and fill each tart pan, press in, and trim edges.
Place remaining ingredients except the feta in a medium bowl and stir to combine thoroughly. Fold in the crumbled feta.
Fill each tart pan.
Place on a baking sheet and bake at 325 degrees for about 35 minutes or until the edges of the crust turn golden.
Sugar Plum Tomato & Cucumber Salad
Sugar Plum Tomatoes
English Cucumber, peeled and sliced
About 6 Basil leaves, torn
White Balsamic Vinegar
Pinch of Kosher Salt
Place desired amount of tomatoes and cucumbers in a small bowl. Add the basil and drizzle with olive oil and balsamic. Season with ground pepper and kosher sat. Toss to combine.
Of course, no snack night would be complete without a cocktail or good wine and a delicious dessert.
My favorite wine from the Methow Valley.
Chocolate Mousse with Coconut Cream
*This recipe was adapted from the Black Dog Food Blog
(This recipe makes 4 – 1 cup servings. It is very rich and could easily be made into 8 – 1/2 cup servings)
24 oz of silken tofu, blended in food processor or Vitamix until very smooth
20 oz of Dark Belgian Chocolate, chopped & melted
1 1/2 teaspoons Espresso Powder
1/2 teaspoon Kosher Salt
2 teaspoons Pure Vanilla Extract
3 Tablespoons Raw Agave Syrup
2 Cans Full Fat Coconut Milk, refrigerated upside down overnight
Pure Vanilla Extract
Raspberries & Apple Mint for garnish
Scrape the blended tofu into a medium-sized bowl. Add the melted chocolate, espresso powder, vanilla, salt, and agave. Whisk until thoroughly combined and very smooth. Set aside.
Remove the coconut cream from the fridge carefully as to not allow the coconut milk on the bottom to mix with the coconut that has settled on top. Remove the lids (which is actually the bottom of the can). Very carefully, scoop out the solid coconut cream stopping as you get close to the liquid and add to an electric mixer. Do this with both cans.
Pour 1/2 Cup of the clear coconut milk into the chocolate mixture and whisk until smooth. Spoon chocolate mixture into dessert dishes.
To the solid coconut milk, add about 3 Tablespoons of powdered sugar and 1 teaspoon vanilla. Mix on high with the whisk attachment, for about 2 minutes. It won’t get as firm as whipping cream made with cow’s milk, but it does set up a bit and will set up even more when refrigerated for a couple of hours.
Spoon the coconut cream on top of the chocolate. Garnish with raspberries and mint.