Caprese Skewers

I got a new cookbook for my birthday. (Like I really needed another one, but this one is really awesome!)  It’s called “Tiny Party Food” by Teri Lynn Fisher and Jenny Park.  There are some fun and very creative ideas in this book for party food – and appetizers for any occasion.  I’ve made quite a few of the recipes so far – and have loved every one of them!  So, here for your viewing (and hopefully eating) pleasure, is the recipe for miniature caprese skewers.  Delicious!

Ingredients:

24 small cherry tomatoes

8 small fresh mozzarella balls (I used Ciliegine from Trader Joe’s)

24 basil leaves

24 cocktail picks

2/3 cup good quality balsamic vinegar

¼ cup light brown sugar, packed

Directions:

Place the balsamic vinegar and brown sugar in a small saucepan.  Cook over low heat for about 45 minutes until the mixture has reduced by about half and has thickened.  It will continue to thicken as it cools. 

Cut the tomatoes in half and the mozzarella balls in thirds.  Sandwich a slice of mozzarella and a basil leaf in between two halves of tomato.  Secure with a cocktail pick.

Drizzle with balsamic glaze and serve.

Note:  You can make the glaze ahead of time and keep in the fridge.  However, the skewers should be assembled right before serving to preserve freshness and ensure the basil doesn’t wilt or turn brown.

Click here for printable recipe.

California Benedict

We went to New Orleans last year and one day ate brunch at Café Atchafalaya where they served all sorts of variations on the classic Eggs Benedict.  This made me start thinking about possibilities and different ways to serve it on special weekend breakfasts.  We really like sausage and avocado – thus my first foray into an alternate preparation for one of our favorite breakfast classics.  (Serves 2)

Ingredients:

½ pound of Turkey Italian Sausage, cooked and crumbled (or you could use regular Italian Sausage)

1 avocado, peeled and sliced

4 poached eggs

2 English Muffins, split and toasted

Hollandaise Sauce (I cheat and use Knorr Hollandaise.  It’s amazing and no one ever guesses it’s not homemade.  Just follow the directions on the packet.)

Directions:

Prepare the Hollandaise sauce while cooking the sausage.

Peel and slice the avocado

Toast the English Muffins while poaching the eggs.  (I have an Egg Poaching pan which makes poaching eggs super easy.  I’ve never been able to master poaching eggs in boiling water.)

Place two halves of English Muffin on a dinner plate; repeat on the second plate.

Drizzle a little Hollandaise Sauce on each half of English Muffin.

Evenly distribute the avocado slices on each half of English Muffin.

Place the poached eggs on top on avocado.

Scatter cooked sausage around the plate and on top of eggs.

Pour Hollandaise over all.

Get your knife and fork and enjoy.  This was super yummy!

Click here for printable recipe.