Antipasto Platter (Fresh & Flavorful)


One of the easiest, most colorful recipes to make is an Italian-style antipasto platter!

A cold collection of cheeses, meats, marinated veggies (like artichokes), and a variety of olives is just the thing for a relaxing night in!

Antipasto Platter on a wooden table

What is An Antipasto Platter?

We love antipasto platters for their sheer simplicity but also their dramatic presentation. Plus, they are totally customizable! Oftentimes antipasto platters can be made with leftover foods and served with crackers, pita bread or crostini! The best antipasto platters are balanced in color, texture, and taste.

What Goes on it?

DAIRY: A good antipasto platter has at least two or three different kinds of cheese. We like marinated Bocconcini (recipe below) because it’s soft and creamy, but hard cheeses like shaved Romano or a great parmesan are good choices too because they’re tangy and salty. Ask at the deli counter, they can help you out and are usually pretty knowledgeable!

MEAT: Use meats that can be rolled up and arranged artfully with the other ingredients. Salami and Proscuitto are must haves!

VEGGIES: Choose marinated vegetables like artichoke hearts, cornichons, roasted red bell peppers, and lots of colorful olives!

putting oil on cheese to make an Antipasto Platter

How to Make an Antipasto Platter

  1. Marinate the Bocconcini (we use olive oil and herbs per recipe below) and keep it refrigerated until it’s time to plate.
  2. Arrange lettuce or kale on the platter.
  3. Arrange a variety of meats, cheeses, veggies, and even some slices of bread, crostini toasts, or crackers around the outside. Add fresh herbs to make it pretty!
  4. A small dish or ramekin with some Dijon mustard or other favorite condiments like garlic aioli or pesto is nice to have on hand too!

What is so fun about antipasto platters is that guests can help themselves to any variety of items on the platter, using small wooden picks or appetizer forks to help themselves.

close up of Antipasto Platter with bowls of ingredients

Amazing Antipasto Platter Tips and Tricks!

  • Antipasto platters can be works of art! The key to a great platter to offer a wide variety of items that everyone will love!
  • Slice the meats thin (or buy them pre-sliced) and place some of the cheese in chunks for visual interest.
  • Estimate about 8 to 10 ounces of food per person, not including the bread or crackers.
  • It’s easy to make ahead, too! Just arrange the components and then cover everything with plastic wrap and chill in the refrigerator until ready to serve!
  • Don’t forget to garnish the platter with sprigs of basil or rosemary!

Amazing Appetizers

Did your guests love this Antipasto Platter? Be sure to leave a comment and a rating below! 

Antipasto Platter

A variety of meats, cheeses, breads, and olives on a plate, perfect to serve to guests on wine night!

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  • Combine bocconcini, olive oil, and seasonings. Marinate at least 2 hours or overnight. Discard garlic before serving.

  • Select two kinds of cheese and two types of meat from the list above along with 5-6 other items. When selecting items, be mindful of adding different colors, textures and flavors.

  • Line a tray with large lettuce leaves or kale if desired. Arrange all ingredients on a large tray or serving platter using small bowls for items in liquids.

  • Add sprigs of fresh herbs for garnish. Serve with crostini or breadsticks.

Calories: 308, Carbohydrates: 1g, Protein: 15g, Fat: 29g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 312mg, Iron: 1mg

Keyword Antipasto Platter, Antipasto Platter Recipe, best antipasto platter, how to make an Antipasto Platter

Antipasto Favorites

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Beef Bourguignon Recipe | SimplyRecipes.com


1 Rehydrate dried porcini mushrooms: If you are using the dried porcini mushrooms, pour 1 cup of boiling water over the them and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.

2 Cook the salt pork: In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally.

Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy.

Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

cook salt pork for beef bourguignonbrown salt pork for beef bourguignon

3 Sear the beef: Increase the heat to medium-high. Working in batches so that you do not crowd the pan, sear the beef.

Leave space around each piece of sizzling meat to ensure that it browns and does not steam. Don’t move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side.

Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have.

Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

brown the beef for beef bourguignon

4 Cook the the vegetables for the stew: When all the beef has browned and removed from the pan, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using.

Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.

cook shallots and carrots for beef bourguignon

5 Add brandy and mushroom soaking water: Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using).

Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.

6 Simmer beef: To the Dutch oven, add the bottle of wine and enough beef stock to almost cover the beef. The beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme, and cloves. Cover, bring to a bare simmer, and cook for 1 hour.

simmer beef for beef bourguignon

7 Add carrot: After 1 hour, add the second carrot (peeled and cut into chunks of 2 inches). Continue cooking for another hour, or until the beef is tender.

8 Prep the mushrooms and onions: While the stew is cooking, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole.

To prepare the pearl onions (if needed), boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins. (If using frozen onions that are already blanched and peeled, allow to thaw before sautéing.)

boil onions for beef bourguignon

9 Start on the sauce: When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This liquid will be the sauce.

Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

strain vegetables for sauce

10 Cook mushrooms and onions: Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes.

Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

cook mushrooms and onions for beef bourguignon

11 Finish the sauce: Return the sauce to medium heat and whisk in a third of the beurre manie paste. Wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes.

Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

beurre maniebeef bourguignon sauce

12 Serve: To serve, coat the beef, carrots, mushrooms, and pearl onions with the sauce and serve with potatoes, egg noodles, or lots of crusty bread.



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Paloma Cocktail Recipe Cocktail (So Refreshing!)


Super easy to make, a Paloma drink tastes bright, refreshing, and tangy!

Paloma drinks can be made with just a few ingredients and are great enjoyed all year round.

glass of Paloma with garnish

What is a Paloma Drink?

A pitcher of Palomas can be the finishing touch to a gorgeous Mexican buffet!

Just a splash of tequila and some grapefruit soda is all that’s needed for this traditional drink.

While grapefruit soda makes this easy, it’s difficult to find in my area so I make a combination of fresh grapefruit juice and soda for the perfect drink. Palomas are a refreshing way to cap off any day or night!

Ingredients and Variations

TEQUILA Most often a Paloma is made with a Blanco tequila (a white or clear colored tequila) but honestly, any tequila will do just fine.

GRAPEFRUIT Paloma’s are basically tequila and grapefruit soda. Rather than a purchased grapefruit soda, I prefer to use grapefruit juice with a little bit of club soda and simple syrup for a bright citrus flavor.

GARNISH Salt the rim or pop a sugar cube in each glass for a sweet garnish!

Paloma drink in a shaker

How to Make a Paloma

Make the mix in step 2 ahead of time and chill it, to be ready for guests! Paloma cocktails are as easy as 1-2-3!

  1. Rub the edge of the glass with lime and dip it in salt if desired. Add ice, and chill in the freezer.
  2. Mix tequila, juice, and syrup according to the recipe below. Pour into iced glasses.
  3. Add a splash of club soda and a squirt of fresh lime juice, then serve!

More Classic Cocktails

Did you love this Paloma recipe? Be sure to leave a comment and a rating below!

Paloma

Paloma’s are sweet with a little tang. They are perfect for backyard BBQs or parties!

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  • Rub the rim of a glass with a slice of lime or grapefruit and dip in salt to salt the rim. Fill the glass with ice cubes and place in the freezer.

  • Combine tequila, grapefruit juice, and simple syrup with ice in a cocktail shaker. Shake until well chilled.

  • Pour grapefruit juice over ice in the glass. Top with club soda and a squeeze of fresh lime juice.

  • Serve with lime wedges.

Calories: 201, Carbohydrates: 18g, Protein: 1g, Sodium: 18mg, Sugar: 17g

Keyword best Paloma recipe, how to make a paloma, Paloma, Paloma Drink

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