You just don’t see artichokes at parties and I think that’s a shame. True, they are a little prickly and require some attention to be made properly presentable, but given how tasty they are, I think it’s worth the work. And if you take the time to grill them for a final dressing up, man oh man, how pretty they can look. With summer grilling and entertaining season in full swing, I offer up this crowd-friendly, make ahead grilled artichoke recipe for your consideration. You can steam and marinade these artichokes the morning of a party or dinner and then finish them in just a few minutes on a hot grill. They take about as long to warm through as you’ll want to rest a nice piece of grilled meat, so they’ll fit right into your prep schedule. Because artichokes are hearty you can also transport them right in their marinade bag to a park or grilling potluck and finish them once you are there.

So instead of planning the same ol’ grilled vegetables or corn as a side for your next grilling party, may I suggest giving grilled artichokes a whirl. Your guests will be so impressed and you’ll be amazed at how much easier they are to prepare than you ever imagined.

I’m not quite sure why we Americans have such a love affair with chicken wings. Maybe it’s because the chicken wing can take on so many different flavors and has a convenient built-in handle. Or possibly our inner children still love to make a mess while we eat and there are fewer finger foods that have such a mess-making potential as the chicken wing. And then there’s the near ubiquitous pairing of sports and chicken wings. A big game watching party is just missing a bit of something if there aren’t chicken wings about.

While I’m a fan of the traditional Buffalo wing with it’s buttery pepper sauce, and I’m not going to turn down a chicken wing bathed in BBQ sauce, I’m always on the lookout for fun twists on wings recipes so I can offer a bit of the unexpected on my game watching party table.

Sriracha-Glazed Chicken Wings from Martha Stewart’s Everyday Food magazine embody that twist. Sriracha, a traditional Thai condiment featuring chiles and garlic, add spice and heat to the wings while soy sauce gives some depth of flavor. Fresh ginger offers nice back-of-the-throat burn that’s different but complimenatry to the heat from the Sriracha and honey adds a bit of sweetness to balance it all out. These wings are baked instead of fried making them less-messy and just a little better for you than a traditional fried wing.

Save Yourself Heartburn, Prep Ahead

While it only takes a few minutes to whip the Sriracha glaze together for these wings, and they technically only need 30 minutes of marinading time, you can do the whipping and marinating much further in advance to give you one less thing to do just before the game starts.

• Toss the wings with the sauce the morning before the party, cover, and let sit in the fridge until you’re ready to bake them. Pull the wings out at the same time you preheat the oven so they can shake the chill a bit, then bake as directed.
• Freeze the wings in the marinade in a heavy duty zip-top bag for up to a month. The night before the party move the bag to the fridge so the wings can thaw safely overnight. Set the wings out on the counter while the oven preheats and bake away.

Burn Baby, Burn

Even though the name implies that these wings might be extra spicy, a single tablespoon of Sriracha really doesn’t bring that much heat to the party, particularly when spread over a pound and a half of wings. You can easily double the Sriracha or if your guests have varying levels of heat tolerance, serve some Sriracha on the side so those who so desire can turn up the heat all they want.

Make Extra, It’s Easy

Besides being quick and easy to put together, this recipe is easy to double or triple to serve a bigger crowd. Just be sure to use a big enough baking dish so the wings aren’t crowded while they bake or you’ll risk soggy, undercooked wings. You can keep extra wings warm in a crock pot on low so fans can nosh (or possibly stress eat) throughout the game.

As Thanksgiving rolls around the big bird and the plethora of sides and desserts we assemble to accompany it get all of the love, leaving little room for the lowly appetizer. This is truly a shame because heaven knows there’s always more time between when guests arrive and when we sit down to the Thanksgiving table than any of our stomachs would truly like. We load up our plates with grumbly bellies and low blood sugar which can lead not only to excessive overindulgence but crankiness with our fellow diners (which may happen even with full bellies and robust blood sugar so it doesn’t need any further assistance).

I submit that a properly sized and timed pre-dinner nibble bursting with fall flavors is just the primer your guests’ palates need to prepare them properly for the dinner you’ve so lovingly created.

Wow – someone pushed my alliteration button tonight.

I also submit that the Butternut Squash, Ricotta, and Sage Crostini from the October Bon Appetite is that properly sized palate primer. It is substantial enough that one or two will quell any niggling appetites and each creamy yet crunchy bite looks and tastes like fall. I initially worried that the creamy ricotta and the soft roasted squash wouldn’t have enough texture difference and the dish would be mostly mushy, but their textures are just different enough that they worked well together, particularly when combined with the crunchy crostini. Lemon zest in the ricotta brings just enough brightness to each bite that it doesn’t feel heavy.

And, as icing on the cake (or sage on the crostini), all of the elements of this nibble can be made the day before so you don’t have to add one more thing to an already busy day. It takes about 15 minutes total to assemble the finished crostini and plate them, which you can do while you enjoy a relaxing glass of bubbly (or possibly a shot if that’s more your style) in the last quiet minutes before your guests arrive.

So go ahead, buck tradition and make an appetizer for your next big Thanksgiving dinner. But not just any appetizer, this appetizer.

In my weekly menu planning posts I talk a lot (a whole lot) about the “freezer stash” that saves my bacon — ha ha — when I’m too tired or the hours in the day are running by just a little too fast. Somewhere along the way I promised to write about some of my tried and true freezer filling techniques. I’m here today to begin delivering on said promise by sharing the sheer brilliance that is macaroni and cheese cupcakes.

I wish I could take credit for this idea, but alas I’m just not that creative. I am really great at finding and curating great ideas though so that has to count for something. I discovered this nifty trick via my latest obsession, Pinterest, and it’s not surprising that it’s a Once a Month Mom technique. It’s so simple but I suppose the best ones always are.

Your Favorite Mac and Cheese in 30 – 60 Seconds

Macaroni and cheese cupcakes are individual portions of macaroni and cheese that you can reheat lickity-split in the microwave. They are perfect for after school treats or a fast side dish for a rotisserie chicken. And because you make them from scratch from whole ingredients they are far superior to any boxed mac and cheese out there. The cupcakes come together in four steps and take about an hour or so to prepare:

1. Make a big batch of your favorite from-scratch macaroni and cheese recipe. Our house standard is the recipe from Beecher’s Cheese Shop in Seattle. I make a single batch of their Flagship cheese sauce and a double batch of the mac and cheese. I can’t always get Beecher’s cheeses here in Austin so I’ll substitute a good quality sharp cheddar and regular Monterey Jack cheese. I tend to get about 36 muffins in a batch and I use small elbow or shell noodles because they fit better in the muffin-size servings.
2. Dish the mac and cheese into lined muffin tins. The liners help the muffins release later and I use fun seasonal wrappers because well, they’re just plain fun. Bake the macaroni and cheese according to the recipe directions. When the muffins are finished take the tins out of the oven and let them cool a bit on the kitchen counter.
3. Transfer the muffin tins to the freezer and freeze until the muffins are completely frozen then remove the muffins from the tin. If the muffins are stubborn and stick to the tin, run a bit of warm water over the bottom of the tin and they will pop right out.
4. Store the muffins in zip-top freezer bags for up to 3 months. Reheat each muffin in the microwave for 30 – 60 seconds.

One last word on why I love this idea: I’m a big fan of macaroni and cheese but of course when it’s made right it’s full of fat, carbs, and calories. These individual servings come with portion-control built in so I can treat myself from time to time. I take one muffin with me to work to have with a big salad for a fun indulgence.

Because even grown-ups need a special treat now and again.

This post has been sitting in my inbox for a few weeks now because I simply couldn’t find the right words to explain the significance of this recipe to my family. I’ve finally decided that the more is less approach is the best way to tell this story.

This is my grandmother’s pecan pie bar recipe. I remember watching her make them standing on a stool pulled up to the kitchen counter. My daughter has been making it with my mom since she was tall enough to stand on that same stool to reach a kitchen counter. Back in September my daughter and I made batches of these bars for a local bake sale to benefit those ravaged by the Texas wildfires. She’s too tall now to need that stool.

The circle is complete. And sometimes a recipe for pecan pie bars is so much more than a recipe. It’s a tradition. A connection.

I look forward to the day that I get to make these same bars with my grandchildren.

Back in July Whole Foods had a mega one-day sale on fresh cherries. The local Twitterverse was all, well, a-twitter, about the sale and we plotted what we were going to make for days. It so happens I was interviewing for the job that I now have on the day of the sale, so I acquired five pounds of those oh-so-sweet little red fruits before I left. (I also forgot my iPad at the store but that was all about the nerves and has nothing to do with the cherries.)

I made all sorts of goodies with my cherries including Bittman’s pancakes stuffed with cherries and sprinkled with almonds, a pork tenderloin with a rosemary-cherry sauce, and cherry scones. My main motivation for buying the cherries though, beyond just sitting and eating them right from the bag with sweet cherry juice streaming down my chin, was to make the Cherry Hand Pies I’d spied in the July issue of Bon Appetite.

This recipe caught my eye for several reasons:

• It is pie made easy. There’s no crust to make, just puff pastry to roll out and after you pit the cherries the filling is a breeze to make. And because they are hand pies, they are even easy to serve and eat.
• The pies are portable making them potluck, tailgate, and overall party friendly.
• You can prep the pies ahead of time and freeze them. We all know how much a prep-ahead recipe warms my little heart. While it’s not specifically mentioned in the recipe, I’ve worked with puff pastry and pie filling enough to know you can make this recipe through the pie assembly step then freeze the pies for 6-12 weeks to cook later. You don’t have to thaw them, just pop them on a sheet pan, brush them with egg wash, sprinkle them with raw sugar, and bake for about five minutes longer than the recipe calls for.

The recipe was as easy as it looked to be and the pastries were exceptionally tasty. The only change I made was related to the puff pastry crust. I used Pepperidge Farm puffy pastry instead of the Dufour listed in the recipe because Pepperidge Farm is easy to find at any of the grocery stores I frequent and it’s a great, consistent product. The Pepperidge Farm pastry comes in a 17 oz. box and in two sheets, so I had to tweak my pie making just a bit. I rolled each sheet of pastry into an 18 x 10 inch rectangle and cut six 6 x 5 inch small rectangles of dough for a total of 12 instead of the nine listed in the recipe. Each pie had a smidgen less filling than they would have if I’d only made nine, but I didn’t think they pies were light on filling at all. I had three extra pies to boot – a win all around I’d say.

I’m pretty sure this recipe would double or triple easily if you need to feed a crowd and you could do all sorts of interesting things to spice up the filling. For an adult-only version, add a splash or brandy or even cherry liqueur to the mix. Some finely chopped almonds or pecans would add a little extra crunch. Drizzle the finished pies with a little bit of melted chocolate if you want to be really decadent or sprinkle a few mini chocolate chips in with the cherry filling for a hint of chocolate baked right in the pie.

As I look forward to the holiday entertaining season, I’m thinking these would be really great on a dessert buffet because they hold well at room temperature and I can make smaller versions of them for 2-bite desserts. I’m also planning to take a double batch to a tailgate this football season. They are the perfect dessert for holding in one had while you hold your favorite game-day beverage in the other. Go pie!

For the food blogging community August was all about pie. Pie and love.

Food bloggers from around the world gathered together to support fellow food blogger Jennie Perillo when she lost her husband to a sudden heart attack. First, everyone made peanut butter pies in honor her husband Mikey. I spent an entire friday wiping tears from my eyes at my desk as I watched the #pieformikey Twitter feed. Then I watched this amazing video tribute for Jennie from White on Rice Couple and just outright bawled.

After this amazing group of bloggers gathered around Jennie and her family in the biggest virtual embrace I’ve ever witness, they quickly turned to the practical side of things. Bloggers Without Borders created the Fund for Jennie and bloggers from this same amazing community are offering baked goods, special art, and more in an auction to benefit Jennie and her family. My friend and photography goddess Penny De Los Santos is generously offering a full day of photography in New York City as part of the auction and let me tell you, I’d give my eye teeth to be able to bid on that amazing adventure. As of today the auction has raised $30k for this blogging family in need and it’s not over yet. Simply amazing.

In the mean time, here in Austin we’ve been having our own celebration of community and love through pie. The Austin Food Blogger Alliance partnered with the Alamo Drafhouse to host a special showing of Waitress with proceeds benefiting SafePlace, an organization that supports abused women and children in their greatest hours of need. Along with the proceeds from the movie ticket sales Alamo’s Executive Chef John Bullington made 20 pecan pies with local blogger Michael Chu after he won our pie contest earlier in the month. Proceeds from sales of slices of pie also went to SafePlace. And finally, local pie makers donated a table full of pies that we sold after the movie to further benefit SafePlace. When all was said and done we raised $2k for this important local charity. As I stood in front of a packed house before the Waitress screening and shared the story of A Pie for Mikey I was struck by how honored I feel to be part of such a passionate, loving, and supportive blogging community both here in Austin and around the virtual world. In the end this is why we blog: to create connections, build community, and share our love for food.

I didn’t quite manage to get a peanut butter pie made in honor of Mikey, but this weekend I did create what I’m calling inspired pie because it was inspired by two of my fellow food bloggers. At the food blogger pie contest Addie Broyles from the Austin American Statesman made a cherry galette with one of the best crusts I’ve ever tasted. It was flaky and just salty enough to balance out the sweet cherry filling. I suppose I shouldn’t have been surprised to learn that the crust was made by Martha Stewart’s trusty pate brisee recipe. Addie said it was easy to make and work with which are great characteristics for any recipes to have, particularly a dessert recipe. Since I had Addie’s galette I’d been thinking about making one myself but hadn’t settled on what kind. Then just this last weekend Lisa Fain posted a recipe on Homesick Texan for Hatch Chile Apple Cobbler and I knew I had found my gallette.

My daughter turned 12 last weekend and my family was in town to celebrate. As I put together her birthday dinner the inspired galette was the first item on the menu. There was something particularly special about making pie for my family in a month when pie has meant so much to my extended blogging family. The touch of Hatch chile in the recipe tied the whole dish back to my roots in the Southwest. This particular pie meant more to me than any pie I’ve made before.

Recipe: Apple and Hatch Chile Galettes

Ingredients

• 1 recipe of Martha Stewart’s pate brisee
• 1 recipe of Homesick Texan’s Hach Chile Apple Cobbler filling
• 2 Tbsp. sugar in the raw

Directions

1. Make the pate brisee according to the recipe directions and refrigerate for at least an hour.
2. Make the cobbler filling according to the recipe directions and let cool.
3. Spray two cookie sheets with non-stick spray or line with parchment paper.
4. Divide the pate brisee dough into 8 equal portions. Roll each portion into a 7-8 inch circle.
5. Place a dough circle onto a corner of the cookie sheet. Fill with a heaping 1/2 c. of the cobbler filling, leaving about a 1 inch border of dough free of the filling.
6. Bring the free edges of the dough up around the filling. The crust will be uneven and the center of the filling won’t be covered by the dough. That’s okay, that’s sort of the point of the galette. It’s supposed to be rustic. It’s also a pass for you so the crust doesn’t have to look perfect. Everyone wins.
7. Repeat with the remaining dough and filling. Refrigerate the galettes for an hour.
8. Preheat the oven to 400 degrees.
9. Brush the crust of each galette lightly with water and sprinkle with the sugar.
10. Place the baking sheets into the oven and cook for 30 minutes, swapping the position of the sheets on the racks after 15 minutes.
11. After 30 minutes reduce the oven temperature to 375 and cook for another 15 minutes or until the edges of the galettes are nicely browned.
12. Let cool slightly and serve with something cool and creamy like vanilla ice cream or whipped cream.

When I was growing up my very Southern grandmother adapted all sorts of traditional Southern recipes to fit the ingredients, cooking styles, and tastes she encountered in El Paso. I can’t tell you how many nights she served collard or mustard greens (cooked with ham hocks of course) with a warm pan of onion and green chile cornbread. What’s funny is back then I only liked straight up cornbread with just a touch of sweetness, so I usually skipped her version. If only I could turn back time and enjoy a square right now. I didn’t know what I was missing.

Several years ago I came across a wonderful recipe for blue corn madelelines. The delicate cornbread bites are lighter than a dense square of cornbread and the fun shape is just a little unexpected. They have earned a permanent place on my Christmas Eve Mexican food menu. For this year’s Hatch chile festivities I decided to try a new twist on this stand-by recipe inspired by my grandmother’s cornbread. I’ve kept the madeleine shape because that’s half of the fun, but this version is stuffed with onions, green chiles, and gooey cheese. It makes these cornbread nibbles a little denser than the original recipe but because they are two bites, you hardly notice at all.

I’ve been making these madeleines for at least five or six years and found the recipe back when I still clipped and copied recipes from magazines instead of just saving them right into my online notebook. I’ve been working from a hand-written version of the recipe, without date or attribution of course, and  while some quality time with Google seems to indicate that this is a Bon Appetit recipe, I can’t find it anywhere on their actual site to verify. Long story short, this is my adaptation of a fantastic recipe and I humbly thank whomever originally created it because it’s a sining gem in my collection.

I have wonderful silicon baking molds that I use to bake these madeleines. I can’t recommend them enough. The cornbread cakes pop right out of the molds leaving the beautiful detailing intact.

It’s August and that means one thing here at Fete & Feast: it’s Hatch Chile Month! Over the last several years Hatch Chiles have become something of a celebrated vegetable here in Central Texas. Given my roots in far West Texas just down the road from Hatch, New Mexico, this thrills me to no end. Last year I celebrated Hatch with the likes of macaroni and cheese, enchiladas, green chile cheese beer bread, and green chile palmiers. This year I’m cooking up cornbread, roast chicken thighs, and even grilled cheese, all featuring the little green chile that could.

To kick the season off I’ve put together this recipe for a hand pie stuffed with squash, green chile, tomatoes, and cheese. It’s a fun take on calabacitas, a traditional way to cook squash with onions and green chiles that was featured at my family’s dinner table many a summer when squash were in abundance. I’ve tucked the squash, chile, and cheese mixture into puff pastry to make it convenient finger food, just perfect for a party. You can make these little bites ahead of time and freeze them unbaked so you have a quick meal or appetizer any time you get a hankerin’ for a taste of Hatch. The filling in these empanadas is so substantial they will hold up nicely as a main dish. Serve them with a side of guacamole and a green salad for an effortless Meatless Monday menu.

When I saw the Margarita Ice-Cream Sandwiches in the June 2011 Cooking Light I knew I had to make them before the summer was over. Ice cream sandwiches are a great way to end a summer party because they are easy to serve, easy to make ahead, and oh so cool in the hands and on the tongue. They are also whimsical and a bit reminiscent of our childhood, a theme that goes right along with summer. I was particularly inspired by these cookies because I had two jars of lime curd in my refrigerator and I was just sure the curd would be a great compliment to the cookies in place of the sherbet because I’m just not a big fan of sherbet. Happily I was right.

After making this recipe I can say I absolutely adore resulting ice cream sandwich, but it’s important to share that they take a little bit of planning and a little more time to make than the recipe indicates. You have to schedule time to make the recipe in three stages over the course of at least one day, and two or even three would be would be better:

Cooking Time

• Hands On Time:
  • Stated in the recipe: 27 minutes
  • My experience: About 60 minutes
• Total Time:
  • Stated in the recipe: 8 hours
  • My experience: 9 hours

My Modifications

• I substituted local lime curd from confituras for the lime sherbet. The result was a creamier, subtler, and much less bright green filling. You can use store-bought lime or lemon curd, or make your own.
• Most of the reduced fat ice creams at my grocery store include ingredients I don’t recognize or don’t like to ingest (like corn syrup), so I substituted fat-free frozen yogurt for the reduced fat ice cream.
• I wanted to make slightly smaller sandwiches so I formed the dough into 2 cylinders that were about 1 1/2 inches in diameter and 9-10 inches long. I ended up with 48 cookies to make 24 sandwiches. Because I had more cookies I had to double the lime zest, sugar, and coarse salt mixture to 8 tsp. lime zest, 2 tsp. turbinado sugar, and 1 tsp. sea salt.

Tips and Tricks

• My cookies took 13-14 minutes to bake instead of the 10 listed in the recipe. This isn’t surprising given variability in oven temperatures, baking sheets, and the like. Just be sure you don’t pull them out until they are starting to get lightly brown around the edges.
• To keep the cylinders of cookie dough round, slide them into paper towel tubes. If your cylinders are larger in diameter than the paper towel tubes, simply cut the tubes lengthwise and wrap them around the dough logs. You’ll have a gap at the top but you’ll still get the same support for keeping the cylinders round as the cookies set.
• To help the sandwich assembly move right along use a round disher (scoop) to dole out the ice cream. For my smaller cookies I used a #40 scoop.
• The lime curd is softer than sherbet would be, so when you combine it with softened ice cream (or yogurt in my case) the mixture will be a little too runny to scoop onto the cookies immediately without running every which way. To solve this issue simply put the mixture back into the freezer for up to an hour or until it’s hard enough to hold the scoop shape. I’d recommend making the yogurt/curd mixture as soon as the cookies come out of the oven, even if you’re making them the day before, so when you’re ready to assemble the cookies all of the pieces and parts are ready to go.

Possible Variations

• As you might imagine you could swap lemon zest and juice for the lime in this recipe for a bright, summery dessert. You might mix a little fresh thyme into the zest, sugar, salt topping for a bit of an herbal note in the cookies. Strawberry ice cream would be a great partner to the lemon flavors. Orange would also work as the citrus component and would be fantastic with a chocolate ice cream filling.
• You can have a field day with ice cream flavors here. Coconut ice cream or sherbet would be great with the lime cookies and still keep the tropical inspiration going. It would be fun to start in the freezer section of our grocery store or even favorite ice cream shop and build the cookie flavors around whatever fun ice cream you find.
• The cookies from this dish are great on their own. If you don’t have the time to make the ice cream sandwiches, just make the cookies and serve them with scoops of your favorite ice cream.