{In Case You Missed It}: Atlanta Plugged In x Thanksgiving

Today started with an absolute bang as I headed back to Atlanta Plugged In to share some final tips and recipes to round out your Thanksgiving prep and menu.

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We talked turkey to kick things off, as I shared a few of my tried and true turkey prep tips to help make your big bird the best it can be.  Get the full list of preparation tips here.

I also shared a couple of easy recipes to round out the Thanksgiving table, including my scrumptious Sweet Potato Crostini and a Roasted Vegetable Medley as the perennial favorite side dish.

Here's wishing you the Happiest Thanksgiving--and, as always, Happy Eating!

Rustic Strawberry Jam Crostini

It felt really good to be back in the kitchen this past weekend.  On Sunday, I decided to spoil myself a bit and whip up a brunch bite to go along with my "in-house" cappuccinos that I've essentially become addicted to lately.  A mound of fresh strawberries-- turned rustic strawberry jam--and an exquisitely scrumptious honey compound butter made for one of the best crostini I've tasted.  And I do adore my crostini.

To describe how it came together, I'd borrow from that hit of yesteryear and say (or sing) that it was easy like Sunday morning.  Corny perhaps, but totally apropos. 

With an emphasis on rustic (rather than a classic gelatin base), the jam came together in about half an hour, and the honey-butter called for little more than a spoon twirl or two.  Not long after, warm, buttery toasted baguette slices, that could easily have stood on their very own as perfection, were toppled with the sweet, yet slightly complex and savory jam (I tossed in a teaspoon of fresh thyme), to form bite after bite of homemade satisfaction. When I finally finished savoring my delicacies, I got an even bigger rush from the fact that I had leftovers--and I could would do it all over again soon.

Still makes me want to sing.  Make it for yourself and we'll start a band.

Happy Eating!

Rustic Strawberry Jam Crostini

Sweet Potato Crostini

I have few entertaining rules, generally, but there are a handful that will serve any host or hostess well when looking to keep your guests satisfied as your time together unfolds.   And when a big meal is involved, having a little nibble or two on hand for noshing, until dinner is ready to be served, is one such rule and a great way to go.  Your guests will be able to eat just enough to keep growling stomachs at bay, while you're free to apply finishing touches on the details of the gathering--without the guilt of holding out.

Easy appetizers and finger-foods are my favorites to serve and a savory crostini can always be counted on for a scrumptious first bite.  (And an even better one when it's sweet potato crostini!)  Tender sweet potatoes seasoned with cinnamon, sugar, cayenne, salt and maple, then blended to a luscious puree and spread on warm, toasted baguette slices, will leave everyone happily wanting more and eager for what comes next. 

Now that's how I like to entertain.  What about you?

Happy Eating!

Sweet Potato Crostini

Ingredients:
2 medium sweet potatoes
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 teaspoons sugar
1/2 teaspoon Kosher salt
1 tablespoon maple syrup
1 baguette, sliced

Method:
Preheat the oven to 350 F.  Place baguette slices on a baking sheet and bake for 6-8 minutes, until toasted through.  Set aside.

While the baguette is toasting, score the sweet potatoes with a knife, making several slits in the skin.  Place in the microwave and cook on high heat until tender (about 6-8 minutes, per potato).

Peel the potatoes and place the flesh in a medium sized bowl. Add in the cinnamon, cayenne, sugar, salt and maple and blend with a hand-mixer until thoroughly mixed and smooth in texture.  Taste for seasoning and adjust as needed.  Blend again if more seasonings added.  

Using a spoon or pallet knife, spread the sweet potato puree onto the baguette slices.  Serve and enjoy!

 

Foodie Vocabulary: Crostini vs. Bruschetta (Know the Difference?)

Photo Credit: Martha Stewart

In the world of food, there's no shortage of 'foodie jargon'--language that belongs squarely within the culinary spectrum.  But even still, there are times when some of these words get tossed around so loosely, that it can leave even the most devoted foodie with question marks.  One such example is my encounters with the use of the terms crostini and bruschetta.  Seeing them used in what appeared to be almost identical applications, I couldn't quite discern the real difference.  So, while I continued making the delightful bites, the question mark still remained.  Until recently, that is, when I decided to slow down and answer this question once and for all.

Crostini (translated "little toasts" in Italian) is made from thin slices of grilled or toasted bread with toppings.  They are served as appetizers and even as garnishes for soups.  They can be dressed simply with olive oil, salt and pepper and/or herbs or a variety of meats, cheeses, vegetables. 

Bruschetta, on the other hand, is made from thicker slices of bread that are grilled or heated over coals, first being rubbed with garlic cloves and often served charred.  Like crostini, its most basic preparation includes a simple dressing of olive oil and seasonings, but more traditionally it's served with toppings of tomato and basil, and/or a host of other toppings.

So you can see that they really are much more alike than they are different, but alas subtle differences do exist justifying their individuality.  And no matter how you slice it (literally), I love these great bites.

For the road.....

Crostini with Lemon and Oregano 
My favorite way to enjoy crostini is simply toasting or grilling some bread and seasoning with olive oil, salt and pepper.  When I want to "take it up a notch", with no additional fuss, I add a squirt of fresh lemon juice and a sprinkle of dried oregano.  So good!

Ingredients:
Baguette, or other thin bread slices
Olive oil
Salt
Pepper
Juice of a lemon
Dried oregano

Preheat the oven to 350 degrees F.

Slice baguette into thin slices.   Drizzle with olive oil and sprinkle with salt and pepper.  Bake in the preheated oven for 6-8 minutes until crispy and golden.  Remove from oven, spritz with lemon juice and sprinkle with dried oregano.  Serve warm and enjoy!  

P.S.  What toppings do you like to use?