This one is a real man pleaser! We have eaten it for dinner as an entrée, but it would make an equally superb finger food for gatherings.
1 Package cooked kielbasa, plain
1/2 c White cooking wine
1/4 c Mustard (I use a combination of whole-grain mustard and a sweet mustard)
3T Brown sugar
2T Fresh parsley
Cracked black pepper to taste
* Bring wine to boil in a large pot.
* Cut kielbasa into 1 inch chunks. Add to wine, lower heat and simmer about 10 to 12 minutes (or until Kielbasa is cooked through)
* Add brown sugar and mustard. Raise heat and bring to a boil, stirring occasionally. Lower heat and cook uncovered, 10 minutes, until sauce thickens and a glaze is formed. Stir frequently.
* Before serving sprinkle with parsley and pepper.
Crispy Rosemary Hummus (Recipe originally from Sommer Collier)
2 cans chick peas/garbanzo beans
1/3c Plain Greek yogurt
3T Olive oil
3-4 Sprigs fresh rosemary
1 t Lemon juice
1 Large clove garlic
1 t Salt
Pepper to taste
* Place oil in skillet on high heat. Once smoking, add rosemary and flash-fry 30 seconds on each side. Remove rosemary and place on a paper towel to drain. Reserve olive oil.
* In a food processor purée the following to the desired consistency: The beans, yogurt, rosemary-infused olive oil from frying pan, lemon juice, garlic, salt and pepper.
* Pull the crispy rosemary leaves off of the stems. Pulse in the food processor until leaves have worked their way through the hummus.
Serve with fresh veggies and pita chips.
(Recipe originally from Ina Garten)
1 1/2 lb. Italian fontina, rind removed and cut into 1 inch cubes (If you can't find fontina use Brie)
6 Cloves garlic, thinly sliced
1T Fresh thyme, chopped
1t Fresh rosemary, chopped
3T Extra-virgin olive oil
1/2 t Kosher salt
1/2 t Black pepper
* Preheat broiler. Adjust top rack so it sits about 5 inches away from heating element.
* (A cast-iron skillet or something that can withstand the broiler works best for this) Spread cheese cubes evenly across bottom of pan. Drizzle olive oil over the cheese. Sprinkle evenly with garlic, herbs, salt and pepper.
* Bake 6 minutes until cheese is heated through, melted and bubbly.
** Pan is hot! Be sure to put it on the heat- proof surface!
Serve with crusty French bread.
The Steelers aren't in it this year so I'm going to use the time to clean, and maybe catch a few of the commercials!
Come to think of it - this baked fontina might go well with the minestrone that I'll be eating....
Hmmm... The boys will never know what they missed!