Southern Protocol

What is the one appetizer that equally delights adults and children? Pigs in a Blanket, obviously! Not to mention they are quite possibly the easiest food items to make – I remember assembling the savory, bite size treats was always my responsibility when I was younger and wanting to assist with party prep.

After years and years of using the tried-and-true recipe of Lil Smokies and Pilsbury crescents, my mom – the Queen of Cooking – stumbled upon a recipe in a St. Louis Junior League cookbook that mixed things up a bit. So while I can’t give her credit for the following recipe, I can credit her for the clever title of the appetizer: Pigs in a Cashmere Blanket… an obvious upgrade from Pigs in a Regular Cotton Blend Blanket. The main differences? Phyllo dough instead of crescent rolls, and a handful of more sophisticated ingredients.

Pigs in a Cashmere Blanket (makes 4 dozen)
8 oz cream cheese, softened
2 tablespoons dijon mustard
1 tablespoon prepared horseradish
Chopped fresh chives to taste
2 sheets puff pastry, at room temperature
1 egg
1/4 cup cold water
48 smoked cocktail frankfurters

Beat the cream cheese, dijon mustard and horseradish in a bowl until smooth. Stir in the chives. Cut each puff pastry into thirds, then cut each third into 6 strips. Beat the egg and water in a bowl to form an egg wash. Brush over the pastry strips. Spread with the cream cheese mixture. Wrap each frankfurter into a puff pastry strip, pinching the ends to seal. Brush with the egg wash. Place on a baking sheet and bake at 400 degrees for 12-14 minutes (or until golden brown).

We’re still on our healthy food kick here at Southern Protocol, because let’s be honest – as good as heavy, creamy meals taste, we all want to feel light and fit during the warm bathing suit months!

This particular feel-good salad hails from the Southern Living All Time Favorites cookbook… and I can guarantee it will become a favorite of yours and your family. The sweetness of the fruit and balsamic vinegar make you forget you’re eating something so healthy!

Summer Salad with Blueberry Vinaigrette (makes 6-8 servings)
8 cups mixed salad greens
1 pint fresh or frozen blueberries, thawed
1 pint fresh strawberries, halved
2 nectarines, sliced (can substitute peaches or chopped cantaloupe if you don’t have nectarines)
Blueberry vinaigrette (recipe follows)
1/2 cup sliced almonds, toasted

Combine first 4 ingredients in large bowl. Cover and chill 1 hour.

Drizzle with 1/3 cup of Blueberry Vinaigrette, tossing to coat. Sprinkle with almonds.

Blueberry Vinaigrette (makes 1.5 cups)
1/2 cup blueberry fruit spread
1/4 cup balsamic vinegar
1/4 cup minced onion
1 tsp salt
1/2 tsp pepper
2/3 cup vegetable oil

Whisk together first 5 ingredients. Gradually whisk in oil until blended. Refrigerate leftover vinaigrette for up to two weeks.

Enjoy!

It’s time for another entertaining class with Southern Protocol, Stems and Canape! On the schedule for next Wednesday, June 16th? How to throw the best warm-weather fete in town.

Summer gatherings are the best gatherings, with fresh food, light drinks, and a general jovial air because it’s finally everyone’s favorite season! We’ll show you how to be the premiere summer hostess, whether you’re planning an adults-only dinner with a funky twist, or entertaining with children for July 4th.

As always, the hour and a half class will include wine, snacks and a take-home folder, as well as lessons on how to budget and prepare, tablescapes, tips and tricks in set-up, flower arranging, in-season flowers, recipe examples, and a short food demonstration. Whew! What a jam packed class perfect for you and a few friends.

The class again is next Wednesday, June 16th from 6:00 – 7:30, and will be $35 a seat. For more information or to RSVP (only a few seats left!) please send an email to contact@southernprotocol.com.

I’m sure most of you Charleston readers have all experienced the delight of the Marion Square Farmer’s Market crepes (obviously I’m still on the Farmer’s Market kick I was on last week….). While those are such a lovely treat on Saturday mornings, sometimes I feel like they’re a bit greasy and leave me feeling less than swimsuit-ready for the rest of the day. So I researched for a crepe recipe that is light and refreshing, using tasty summer flavors… I stumbled across this particular one from EatingWell.com and my mouth is literally salivating right now…

Summer Vegetable Crepes (4 Servings)
1/3 cup reduced fat sour cream
1/2 cup fresh chopped chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready to use” crepes (either in the produce section, or near the tortillas)

Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, green beans, and corn, and cook until beginning to brown; about 6-8 minutes. Reduce heat to low and stir in ricotta, Monterey Jack, remaining 1/4 cup chives, and remaining half teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.

To roll crepes, place on sheet of parchment or wax paper (or leave it on the piece of plastic in the crepe packaging used to separate each crepe). Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help roll the crepe around the filling. Place the crepe seam-side down on the plate. Repeat with remaining crepes and filling. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.

Extra fun facts: Each serving only has 302 calories, 17 g of fat (mostly good fat!), and 15 grams of protein… plus it’s rich in calcium and vitamin C! Enjoy guilt-free!

I try really hard to be a foodie. I’m so far off from being a genuine one, but in the sense that I appreciate all flavors and think myself to be adventurous in trying new cuisine, I could semi-count. All that PLUS I subscribe to Bon Appetit. I know, impressive.

There are some issues of Bon Appetit that are awesome, and some that are just eh; May 2010’s issue is fabulous. It is filled from cover to cover with delicious, FRESH recipes – just what we all need for the beginning of warm weather. I literally 2 minutes ago stumbled across this drink recipe, and had to share: a Limoncello Champagne Cocktail with Mint. Hello, freshness; hello, perfect cocktail for an evening of relaxation and gossip on the porch.

Limoncello Champagne Cocktails with Mint (Makes 2)
1/4 cup fresh mint leaves
1/4 cup limoncello
2 tablespoons sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
1 cup (about) chilled Champagne or sparkling wine

Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup; discard solids. Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar. Divide limoncello mixture and lemon juice between flutes. Top with Champagne.

Cheers!

PS Head over to the Bon Appetit website (link above) for some GREAT brunch ideas. Mother’s Day IS this weekend, after all!

It’s Derby Week! That may not mean much to some of you, but Lizz is bubbling with excitement. Bourbon Balls are one of her absolute favorite treats this time of year, and the best version of the recipe – in her opinion – hails from a cookbook called Derby Entertaining. It’s not too late to invite some friends over for some festivity on Saturday, and these delicious bites will be a huge hit!

Chocolate Bourbon Balls (makes ~48 candies)
1/2 cup softened butter
16-ounce package confectioners’ sugar
1/4 cup bourbon
1 cup chopped pecans
4 1-ounce squares semi-sweet chocolate
4 1-ounce squares unsweetened chocolate
Pecan halves

Cream butter and gradually add sugar, beating well at medium speed. Add bourbon; beat until smooth. Stir in chopped pecans. Chill and shape into 1-inch balls. Cover and chill for 9 hours. In a double-boiler over boiling water, combine all squares of chocolate. Reduce heat to low and cook, stirring often, until chocolate melts. Using a toothpick, pierce each ball and dip in chocolate. Place on waxed paper. Gently press a pecan half on top of each ball. Chill until chocolate hardens.

Yummm! Enjoy!

No, I have not lost my mind and forgotten we’ve already done a Taste of the Week for this week. But I stumbled across this recipe – a recipe for 3 musketeers – and honestly, how could I WAIT a week to share?! This recipe actually uses light corn syrup, so it’s even a healthy option!

3 Musketeers Candy Bar (Makes 14 bars)
3 cups granulated sugar
2/4 cup light corn syrup
3/4 cup water
1/8 tsp salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 12 oz bags milk chocolate chips
Candy thermometer

In a large saucepan on medium heat, combine the sugar, corn syrup, water and salt. Stir to boiling then continue to cook using a candy thermometer.

In a glass bowl beat egg whites until they are stiff and begin to form. When the sugar solution reaches 270 degrees F, remove from heat and slowly pour in with the egg whites in a mixer while blending slowly. Continue to blend until the mixture becomes the consistency of dough – this can take up to 20 minutes.

Once the mixture reaches the dough consistency (it’s important to not add them before this point!), add the semi-sweet chocolate chips. When the chocolate is blended and the nougat is thick, press into a 9×9″ pan.

Put the pan into the fridge until firm; should take around 30 minutes. Then, with a sharp knife, cut the candy in half, then across in 7 segments to create 14 bars.

Melt the chocolate chips in the microwave for about 2 minutes, stirring halfway. Don’t overheat.

Take a fork and stab a candy bar, then dip into the chocolate. Place on wax paper to harden. Repeat this step for other 13 bars.

Let the bars harden and cool for 1-2 hours.

I know this recipe seems a bit daunting – the website actually says it’s a moderate difficulty level – but think about how happy and satisfied you will be with the results! YUMMY! A perfect treat for little dinner party favors

Most late spring calendars are positively chaotic with business – it makes for a fun and festive introduction to the warm months of summer. There’s Mother’s Day, graduations, Memorial Day, Kentucky Derby parties, and just the plain old “it’s gorgeous outside let’s get together tonight” gatherings galore.

Join Southern Protocol, Stems, and Canape on Wednesday, April 21st for a laidback evening of how-to entertaining in preparation of all your late spring soirees. Southern Protocol will outline two different tablescapes, sneaky tips and tricks, plus activities that will engage your children; Stems will show you how EASY it is to grab local, in-season flowers and transform them into elegant centerpieces and accent decor; and of course Canape will treat you to an easy, quick appetizer and a few variation recipes. What a night!

Grab a girlfriend or two and come on over to 208 Coming Street! Wednesday, April 21st from 6:00 – 7:30 pm. Seats are $30. Please RSVP with name and email to contact@southernprotocol.com.

We’re just going to go ahead and overload you on sweet treats for the month of February. Hey – you’ve been dieting for a whole month since the holidays, cut yourself some slack and indulge your sweet tooth.

This dessert is so simple and can easily feed a crowd. I’ve made it for the past few Valentine’s Days, and it’s been received better than most gifts! Just be prepared to make it again and again…

Caramel Apple Dessert Pizza (makes 8-10 servings)
-1 package (18 ounces) refrigerated sugar cookie dough
-1 package (8 ounces) cream cheese, softened
-1/4 cup granulated sugar
-1/2 teaspoon vanilla extract
-1 tablespoon butter
-4 medium granny smith apples, peeled, cored and sliced in half rings
-3 tablespoons brown sugar
-1/2 teaspoon ground cinnamon
-1/2 cup caramel topping (optional)

Slice cookie dough and arrange in single layer on lightly greased 12-inch pizza pan (which can be found super cheap in your grocer’s cookware or bakeware aisle). Pat evenly to cover pizza pan. Bake in 375 degree oven for 15-20 minutes. Cool.

In small bowl, combine cream cheese, granulated sugar, and vanilla. Spread over cooled cookie crust – it’s very important the crust is cooled, otherwise your “icing” will become runny.

In medium skillet over medium-high heat, melt butter. Add apples, brown sugar, and cinnamon; blend well. Cook apples until slightly tender. Cool 5-10 minutes. Place on top of cream cheese layer. In small microwave-safe bowl, microwave caramel topping on high for 45-60 seconds. Pour over apples.

It uses apples…that’s healthier right? Enjoy!

I’m not normally a huge sweets fan, but come holiday time I crave peppermint bark. While numerous boutiques, chains and bakeries carry it this time of year, I had heard it was relatively easy to make! A teensy bit of internet research later, and I found a deliciously simple (albeit kindof lengthy) recipe; whip some up, place in festive holiday bags or jars, and it’s the perfect gift!

Peppermint Bark (makes about two pounds)
12 ounces chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Preheat oven to 250 degrees. Line a 9×13 pan with foil, letting it hang over the sides, and spray with with nonstick. Pour chocolate chips in an even layer over foil. Place in oven for 5 minutes, or until almost melted. Remove from oven and smooth with spatula or knife. Place in fridge until cold and warm – about 20 minutes.

Melt white chocolate chips in a double boiler (or in a metal bowl over simmering water if you don’t have a double boiler! Just be sure not to let the bottom of the metal bowl touch the water) until chocolate is almost melted. Remove bowl from water and stir until completely melted, stirring in extract. Let it cool a bit so it doesn’t melt the chocolate layer when you put it on top. Pour this over the chocolate layer and, working quickly, spread it lightly to cover. Sprinkle with the crushed candy.

Chill until both layers are firm. Let it sit for a few minutes out of the fridge. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2 inch wide strips, then peel bark from foil. Break into pieces of desired size, and enjoy!

Dips and salsas are definitely staples in the party and get-together scene; whether it’s just something to munch on during the big game or an elegant appetizer to prepare you for the main meal, everyone appreciates a good something to dip their chip into.

Not only does this fresh take on salsa taste delicious, with its sweetness in the cranberries and apples and bite from the limes and cilantro, but it has a stunning presence on your buffet table! It looks beautiful, and tastes even better – what more could you ask for?

Cranberry Salsa
1 bag (12 oz) fresh or frozen cranberries (no need to thaw)
1 granny smith apple, peeled, cored and cut into eighths
1/2 large red pepper, cut in large chunks
1/2 red onion, cut in large chunks

Put above items in food processor and pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients (below) until blended:

3/4 cup sugar
1/3 cup apple juice
5 tablespoons chopped cilantro
2 tablespoons chopped pickled jalapeno peppers
1 teaspoon grated lime zest

I would highly recommend using fresh cranberries if you make the salsa now, seeing as how they’re so abundant during the holiday season. Enjoy this festive treat!

Ham delights are one of the best crowd pleasers out there in terms of cocktail party finger foods. Try to follow some of the crazy-detailed recipes, however, and the tedious work hardly seems worth it! Luckily for you, we have a recipe from Southern Protocol friend, Juli Bevon,  that is absolutely delicious; simple without sacrificing quality.

Ham Delights
1/2 pound soft butter
3 T mustard
3 T poppyseed
1 medium onion, chopped
1 tsp Worcestershire sauce
2 trays party rolls
1 lb baked ham
At least 1/2 lb Swiss cheese – shredded or sliced 

Preheat oven to 350 degrees. Mix butter, mustard, poppyseed, onion and Worcestershire sauce. Slice the party rolls in halves. Spread the mixture over each half of rolls. 
Inside the rolls place the ham and as much cheese as desired.
Bake until cheese is melted.

The best news is that this recipe can easily be doubled or tripled – feeding parties big or small. This definite crowd pleaser is sure to be a favorite. Try it at your first tailgate party to really kick off the football season!