Italian Spritz - My Way

I've recently discovered the Italian Liqueur, Aperol.  It's got strong notes of tangerine, it's sweet and slightly bitter at the end.  Delish.  My first thought was to mix with soda water and ice for a very refreshing drink.  It's low in alcohol so it won't toss you on your tush.  The next drink I came across was the Italian Spritz.  I've found the measurements that work for me and I don't use ice, as is normally called for.  I just make sure all ingredients are nice and cold.
This is a wonderfully aromatic cocktail and the colour screams festive to me, however this can be enjoyed any time of the year.  You can garnish with a slice of orange if you'd like but I like mine straight up.  Kind of gal I am.
Merry Chirstmas and a Happy Healthy 2014!

Italian Spritz - My Way

Serves 1

3 oz chilled Prosecco
1 1/2 oz Aperol
Splash of well chilled Soda Water or Sparkling Water
Slice of orange (optional)

Add the first 3 ingredients into a glass.  Garnish if you wish.  Enjoy.

Endive with Goat Cheese and Balsamic Honey Drizzle

Ok, if there was ever a super simple, super delish, yet healthy appetizer, this is it.  I was cooking a fairly rich and delicious braised dish for friends of ours we don't see often enough and I thought, we need something a bit lighter to nibble on before hand.  However, I cannot leave cheese alone because I have an unnatural addiction to it.  A little endive, a little tangy goat cheese, a toasted walnut and a wee drizzle of balsamic spiked with honey and Thyme.....uh, yeah.  Good stuff. 

Make the drizzle early in the day and you can assemble the appies up to 2 hours before....drizzle before serving. 

*It's always safe to buy 3 heads of endive.  The outer leaves are larger and easier to fill...they get smaller the further in you peel.  I use only the large outer leaves and save the rest to shave into a salad.

Endive with Goat Cheese and Balsamic Honey Drizzle

Makes 8 Spears

2 tsp good Balsamic Vinegar or Fig Balsamic
2 tsp honey
1/2 tsp Olive Oil
1 tsp or 2 sprigs fresh Thyme, picked and chopped
Fresh black pepper to taste
2-3 heads of Endive* (see note above)
3 tbsp Soft Goat Cheese, approximately
8 -12 walnuts, lightly toasted

In a small bowl combine the first 5 ingredients and set aside.
Peel off the large outer leaves from the endive.  Place about 1 teaspoon of goat cheese in the endive spear and top with a toasted walnut.  Drizzle with the balsamic honey.  Serve.



Goat Cheese Potato Patties

Super easy and full of flavour, these golden patties are easy enough for a weeknight meal but are elegant enough for company when served with a tender filet mignon or a perfectly roasted piece of chicken on top......num num.  The husband and I opted for the latter of the two.  I popped the perfectly cooked filet on top and drizzled over a red wine pan sauce.  You know that sound that Homer Simpson makes when he salivates?  Nuff said.
Now, I have used Goat Cheese in these but I would highly recommend trying an aged White Cheddar or a beautiful Stilton. 

 

 

 

 

Goat Cheese Potato Patties

 

Makes 4 Patties

 

2 large Yukon Gold Potatoes, peeled, cooked and mashed

2 1/2 oz Soft Goat Cheese (that's half a 140 gram package)

1/2 tsp fresh Thyme or 1/4 tsp dried

1 tbsp fresh Parsley, finely chopped

Salt and Pepper to taste

1 tbsp Extra Virgin Olive Oil

 

In a bowl combine the mashed potato with the Goat Cheese (you should see small chunks of the cheese), Thyme and Parsley.  Check to see if they need salt and pepper. 

Heat a skillet over medium high heat.  Add the oil.  Gently place each patty in the skillet and cook for about 5-7 minutes.  Flip and cook the other side until golden brown.