Rachael Ray's Big Orange Book (64 page)

SERVES 6

In a bowl, stir together the mascarpone and prosciutto and season with some black pepper. Spoon or pipe a small amount of the prosciutto cream mixture onto the cut side of a grape and sandwich the cream with the other half of the grape. Continue until you have used up all the cream.

Cut the dates in half and stuff each half with a smoked almond. Garnish with the chives.

MAKES 32 BALLS

Slice each log into 8 pieces. Wet your hands with warm water, and roll each piece of cheese into a ball, rewetting your hands as needed. Coat each piece in one of the flavorings, making 8 of each. Arrange on a platter and serve.

This is a method more than a recipe—make as many or as few as you like.

Preheat the oven to 400°F.. Halve small ripe pears or fresh large figs. Sprinkle the cut sides with lemon juice to prevent them from browning and arrange in a baking dish, cut sides up. Drizzle the fruit with aged balsamic vinegar and top with spoonfuls of Gorgonzola dolce (a young, mild, and creamy version of Gorgonzola cheese). Top the cheese with walnut halves and bake for 5 minutes. Garnish with finely chopped chives or slivered sage leaves.

You'll need to put this spread out on a table that can be surrounded. Friends and relatives tend to lounge near this quick and easy cheese and nut appetizer. If you don't have time to chill the mixture so it can be rolled into balls, serve it as a dip, garnished with nuts and additional chutney.

SERVES 8

Beat the cream cheese and butter together in a mixing bowl with a wooden spoon or a handheld mixer. Add the cheddar, chutney, half the nuts, and half the parsley and combine thoroughly. Chill the mixture overnight, or until very firm. The next day, scoop the mixture out by tablespoons and form into balls. Roll the balls in the reserved nuts and parsley. Small balls can be served over mild greens and fruit or salad.

Lean, Mean, Spicy Beef Satay Sticks

Pop the beef in the freezer for 15 to 20 minutes to make slicing easier.

SERVES 8

Preheat a grill pan or a griddle over medium-high heat.

Place the beef strips in a medium-large casserole dish. Stir together 1 cup of the teriyaki sauce, the crushed garlic, and the chili oil and pour over the beef strips, stirring to coat. Set aside while you make the dipping sauce.

In a small sauce pot, combine the remaining ¼ cup teriyaki sauce, the apple juice, and the chunk of ginger and bring the mixture to a boil. Once it reaches a boil, turn off the heat and let it sit for 2 to 3 minutes to infuse with the ginger flavor. Discard the ginger. Place the peanut butter in a medium mixing bowl and whisk in the zest of one lime and the hot teriyaki–apple juice mixture until smooth. Transfer to a pretty serving dish.

Thread the beef strips onto wooden skewers and grill for 2 minutes on each side for medium. Douse with fresh lime juice. Garnish the meat with the scallions and toasted sesame seeds.

SERVES 6 TO 8

Preheat the oven to 400°F.

Place the chicken in a mixing bowl and add the egg and bread crumbs. Grate 3 to 4 tablespoons of onion directly into the bowl, then grate in the garlic. Add the parsley and season with salt and pepper. Use your hands to mix the ingredients thoroughly but don't overmix. Press the meat down in the bowl and score it in 4 equal portions using the side of your hand. Form each portion into 4 meatballs for 16 meatballs total. Arrange the meatballs on a nonstick rimmed baking sheet and coat with the EVOO. Bake the meatballs until cooked through and golden brown, 12 to 15 minutes.

While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce and roll them around in the sauce to coat.

Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. In a small bowl combine all but ½ tablespoon of the scallions with the sour cream, buttermilk, and blue cheese crumbles. Garnish the blue cheese dressing with the reserved scallions and serve alongside the meatballs with the celery and carrot sticks.

MAKES 2 TO 2½ DOZEN MUSHROOMS

Preheat the oven to 400°F.

Place the mushroom caps on a lightly oiled rimmed baking sheet and roast gill side down until tender, about 10 minutes.

While the mushrooms are roasting, melt the butter in a medium skillet over medium-high heat. Add the onions, shallots, garlic, celery, bell pepper, and parsley and cook until softened, about 5 minutes. Deglaze the pan with the wine, scraping up the brown bits from the bottom of the pan with a wooden spoon, and cook for another minute. Add the toast crumbs, thyme, and salt and pepper. Mix to combine thoroughly. Gently fold in the crabmeat. Divide the stuffing among the mushroom caps and return them to the baking sheet. Bake until the mushrooms are tender and the stuffing is browned, about 25 minutes. Remove the mushrooms and turn the oven to broil.