Oscar-worthy Almond and Olive Rugelach

This weekend, the Academy of Motion Picture Arts and Sciences (AMPAS) will honor the best films of 2015 at the 88th Academy Awards ceremony. Since the live broadcast begins during the dinner hour for most of the U.S., many of us celebrate with Oscar-themed dishes and parties. A menu of chicken wings and 7-layer dip hardly seem conducive to watching celebrities dressed to the nines walk down the red carpet. This occasion calls for some “highfalutin” snacks and we have just the thing.

The first Academy Award ceremony which was the brainchild of Louis B. Mayer, head of the powerful MGM (Metro-Goldwyn-Mayer) film studio, was held in May 1929. As a kid, I remember dreading the night the Academy Awards were to air. It was an epic telecast of movie stars I had never heard of, nominated for films I had never seen, wearing clothes made by designers I could never afford. With the advent of cable television, DVDs, DVRs, and the internet, I now look forward to the festivities which now begin midday, and go well into the evening with interviews performances and even live-action selfies posted simultaneously on social media accounts.

For a fancy afternoon nosh, we suggest these posh little savory pastries. This variation of rugelach is easy to make and even easier to eat!

1 batch sour cream pastry dough
1/3 cup almond meal (or blanched almonds finely ground)
1/3 cup Italian green olives, pitted and chopped
2 tablespoons Parmesan cheese, grated
1 anchovy filet or ½ teaspoon of anchovy paste (optional)

In a small mixing bowl, combine ground almonds, chopped olives (we used Picholine olives) and anchovy and stir into a paste.

Remove and discard plastic wrap from 1 half of dough, keeping other half wrapped and chilled. Put unwrapped dough in center of 1 sheet of floured parchment paper. Dust dough with flour and cover with another sheet of parchment, then roll out dough into a 9-inch round (about 1/8 inch thick).

Carefully peel off top sheet of parchment and set aside. (If dough is too sticky to remove parchment cleanly, chill until firm, 10 to 20 minutes.) Repeat procedure with remaining half dough.

Cut the dough into long triangles (like the dough for crescent rolls.) I prefer to roll the dough into a rectangle and cut at alternating angles, but you could also roll the dough into a circle and cut the dough pie chart style.

On the wide end of each triangle, place a small dollop (about a scant teaspoon) of the almond-olive paste and then roll the rugelach from the base to the point of the triangle. Repeat until all the dough is used.

Bake until golden, 20 to 25 minutes. For even browning, rotate the sheet from front to back halfway through baking. Transfer the turnovers to a wire rack, and let them cool slightly. Serve while they’re still warm.

Freezing Instructions: You can freeze unbaked rugelach on a baking sheet until they’re firm, then gently transfer them to a resealable freezer bag. Store them in the freezer for up to 1 month. To bake them from frozen, just add a few minutes to the baking time.

Italian Blood Orange Salad & Blog Hop

For those of you who have attended true Italian family dinners, you know that they are usually epic with multiple courses and dishes. To give you an idea of what it is like, several blogger friends have gotten together to bring you a virtual Italian Dinner via Blog Hop. Our contribution to the meal is a salad or “insalata” in Italian.

There are many different thoughts about when a salad should be served in an Italian meal. The typical answer is that “it depends.” It depends on region, the family, or the time of year. In Rome, a salad of mixed greens is commonly served as a side dish for grilled or roasted meats or breaded cutlets. In Northern Italy, salads are served as a course following the main dish (or secondi,) while the custom for Italian-Americans is to eat the salad after the appetizers (antipasti), and prior to the first course (primi).

Regardless of when you choose to serve it, this is the perfect salad to accompany any Italian meal. This recipe relies heavily on the quality of all the fresh ingredients, so be sure to have the freshest citrus, fennel and red onion to ensure the perfect texture and flavors. This super fresh salad takes all of our favorite ingredients and throws them into a vibrant dish that is a treat for your eyes as well as your taste buds! The contrasts of the slightly spicy onion, the crunchy anise and the tart citrus... nirvana.

1 fennel bulb, sliced thinly
1 medium red onion, sliced thinly
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
3 blood oranges, peeled and sliced
Salt and freshly ground black pepper

Slice the onion and fennel as thinly as possible (reserving the fennel fronds for garnish). We use a mandolin on the thinnest setting. Place onions and fennel in a salad bowl and toss with the olive oil and vinegar. If white balsamic vinegar is not readily available, feel free to substitute champagne vinegar or even unseasoned rice vinegar. (In our opinion, lemon juice is just a little too tart.)

Peel the oranges and slice the oranges as thinly as possible with a serrated knife. (The mandolin beats up them up too much.) Can't find blood oranges? You can use Cara Cara or navel oranges. Gently toss the oranges with the fennel and onions before plating.

Garnish the salad with the delicate fronds from the fennel and sprinkle with salt and freshly ground black pepper. The black pepper adds a nice nuance to the dish, so really don't skip it.

Check out the other amazing dishes in our Blog Hop Meal!

An InLinkz Link-up

Aphrodisiacs for a Romantic Valentine's Day

Just in time for Valentine’s Day, Chef Nick Leahy of Saltyard, Flavors Magazine and Springer Mountain Farms teamed up to host "Valentine's Day Cooking" at Bloomingdale's in Lenox Square Mall where Chef Nick taught guests to recreate a romantic Valentine's Day dinner at home. He prepared two aphrodisiac-infused recipes in the Bloomingdale’s Home kitchen.

The chef began the demonstration by explaining the concept behind aphrodisiacs and the varying types. Aphrodisiacs (named for the Greek goddess of love, Aphrodite) are items that inspire lust, improve potency or enhance sexual function and most commonly refer to food. There are three categories of aphrodisiacs (with some overlap):

Visual Enticements – Ingredients that resemble sexual organs. These include phallic symbols such as bananas, cucumbers, carrots as well as oysters, papayas and figs.

Expectation-Setters – Items that set a tone to suggest that a romantic evening is inevitable. These items might be expensive, decadent, rich or meaningful to the couple in some way including champagne, caviar, or chocolate.

Physiological Stimulants – these ingredients are that cause a physical reaction as such warming the blood, lowering inhibitions, or increasing energy levels which include chili peppers, red wine, honey, watermelon and chocolate.

Chef Nick proceeded to make a truly sexy dish of chicken livers from Springer Mountain Farm made with 5 aphrodisiac ingredients. The delicately cooked liver with the luxurious cream sauce definitely aroused the taste buds!

Chicken Livers in Brandy Cacao Cream 
1 lb. chicken livers, rinsed and trimmed
2 cups flour
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon sunflower oil
¼ cup brandy
¼ cup vegetable or chicken stock
¼ cup heavy cream
1/2 tablespoon cacao nibs
½ cup cold butter, diced
3 tablespoons pistachios, finely chopped (optional)

Heat the pan over medium high heat and add oil.

Combine flour, salt and pepper in a mixing bowl. Drain the chicken livers and dredge each in the flour mixture.

Once the oil in the pan has reached the smoking point, sear livers for 2 minutes on each side. Remember to place the livers in the pan with a motion going away from you to avoid splatter burns. Once livers are cooked set aside on a plate.

Remove the pan from the flame and add brandy. Deglaze the pan with the brandy, scraping all the flavorful brown bits from the pan. Add the stock and stir to combine, then add the heavy cream. Bring the pan sauce to a boil and reduce heat. Allow to simmer and thicken for 2 minutes.

Add the cacao nibs and gradually swirl in knobs of butter, piece by piece. The cream sauce with begin to emulsify and look silken. Season the sauce to taste with salt and pepper. Return livers to the pan to coat evenly before serving and garnishing with a sprinkling of chopped pistachios.

Chef Nick recommends serving the livers over polenta, or with a little side salad of bitter lettuces like frisee or chicory, with a light dressing.

Junior League of Atlanta's Annual Tour of Kitchens Marks 19th Year

The Junior League of Atlanta is hosting their 19th annual Tour of Kitchens featuring a view into 14 upscale kitchens in Sandy Springs, Dunwoody, Midtown, Chastain, Buckhead and Decatur. During the two-day self-guided tour to be held March 19th and 20th, ticket holders will be captivated by the work of the talented designers and skillful contractors responsible for the awe-inspiring kitchens on the Tour.

Guests will also enjoy culinary demonstrations from some of Atlanta’s top restaurants and food vendors including Batdorf & Bronson, Bulkhead Club, Gunshow, Farm Burger, Nikolai’s Roof, Bar Margot, Eclipse Di Luna, Flip Burger, CouCou Cakes and Beautiful Briny Sea. In addition, one of the kitchens on the tour will host an all-day cookbook sale showcasing Junior League of Atlanta, Inc.’s cookbook, “True Grits” as well as cookbooks from other Junior Leagues around the country.

Since its inception, The Tour of Kitchens has raised nearly $1.8 million to carry out the Junior League of Atlanta’s mission to benefit women and children at risk. Now is your chance to get a look at some of Atlanta’s most gorgeous kitchens, and enjoy some tasty treats while supporting local charities. Purchase tickets in advance and pick them up at the any of the homes during Tour hours Saturday and Sunday. Tickets are valid for both days of the tour.

Kitchen by Design Galleria Kitchen and Bath Studio 

Kitchen by Lefko Design + Build