Debbie Macomber's Cedar Cove Cookbook (11 page)
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Authors: Debbie Macomber
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PELICAN COURT
with
Zach and Rosie Cox
I
’ve known the Cox family for ages. Zach, who’s an accountant, has been doing my taxes for close to two decades. He’s also involved in community activities, like coaching his son Eddie’s soccer team, and being a church deacon.
His wife, Rosie, is a full-time teacher now. She’s certainly done her share of volunteer work, back when she was a stay-at-home mom. I served on a couple of committees with her and found her to be the kind of woman who never hesitates to take on a task. I’m afraid that several organizations (which shall remain nameless) took advantage of her willingness to serve. If no one else stepped forward, Rosie did whatever had to be done, and she did it with efficiency and enthusiasm.
Not surprisingly, Rosie is also a skilled cook. Her Shrimp and Cream Cheese Canapés were the talk of the church buffet several years running. Naturally I asked for the recipe and she was kind enough to pass it along. In exchange she asked if I’d share several of my own appetizer recipes, which I was perfectly willing to do. Because she and Zach host an annual
cocktail party for his clients, which I’ve been privileged to attend, Rosie has accumulated a collection of recipes through the years, each of them taste-tested by discerning guests (like
moi
).
One I gave her was for Parmesan Cheese Twists with Fresh Herb Dip. She tried it at a teachers’ party and told me everyone raved about it. That didn’t surprise me. My friends often tell me how much they enjoy it.
You may have heard that Rosie and Zach got divorced a few years ago. I wasn’t privy to what caused the problems in their marriage, but I do know Olivia made quite a controversial ruling during the divorce proceedings.
Rosie and Zach had set up a complicated schedule for shared custody. Allison was in junior high then and Eddie in grade school. According to the parenting plan, those poor kids were going to be shuffled back and forth from one home to the other every few days. All too common a solution, I suppose, but I thought it was ridiculous.
Thankfully Olivia saw the situation the same way I did. She caused quite a stir when she decreed that the kids should stay in the house and the parents should be the ones to move in and out.
I don’t know if Olivia had some premonition that Rosie and Zach would fall in love again, but that’s exactly what happened. I can tell you everyone was happy to see it, too. Divorce devastates families and while I realize it’s often necessary, I just hate to see a family torn apart. But in this case everything worked out beautifully, thanks in no small part to Olivia’s wisdom. (I’m her mother, so I’m allowed to brag, don’t you think?)
Rosie began working at the elementary school during their separation and after their divorce, but once she and Zach remarried, she decided to continue teaching. She still manages to do some volunteering. At the moment she’s working with Grace at the library to start an interesting program, in which children read to dogs. When I first heard that, I was sure something was wrong with my hearing. Dogs in the library? But after Rosie told me about it—how dogs make the kids feel comfortable because they don’t
judge
their reading ability—I felt it was very sensible. Dogs and kids belong together, don’t they? I remember when….
No, wait, I’m digressing. I find I do that more often now that I’m getting on in years. But I believe we’re as young or as old as we make up our minds up to be. Before I get sidetracked again I want to mention some of my favorite appetizers and urge you to try the Roasted Red Pepper, Goat Cheese and Tarragon Pinwheels. They’re delicious and nutritious, too.
In fact, my husband, Ben, recently read an article on how good red peppers are for one’s health. All that Vitamin C, you know. So I made this for him the very next day, and he’s been asking for them ever since.
Turn these pages for appetizer recipes guaranteed to make your next party an unqualified success!
T
his classic Sicilian relish is endlessly adaptable. Use it as a sauce for pasta, a topping for grilled meat or fish, or a sandwich spread.
Makes 5 cups caponata and 36 crisps
4 tablespoons olive oil, divided, plus extra for brushing
1 medium eggplant, cut into small cubes
2 bell peppers, any color, cut into cubes
1 small onion, finely chopped
1 stalk celery, thinly sliced
1 15-ounce can diced tomatoes
¾ cup tomato juice or V8
2 tablespoons red-wine vinegar
2 tablespoons brown sugar
1 tablespoon drained capers
Salt and pepper
3 pita pockets
Kosher or sea salt
1.
Warm 2 tablespoons of the oil in a large skillet over medium heat. Add eggplant; cook 8 minutes, until softened and lightly browned, stirring often. Transfer eggplant to bowl. Add remaining oil to skillet, still over medium heat. Cook bell peppers, onion and celery 8 minutes, stirring often.
2.
Add eggplant, diced tomatoes and tomato juice to skillet. Cover and cook 15 minutes, until vegetables are soft and flavors combined, stirring often. Stir in vinegar, sugar and capers; warm through. Season to taste with salt and pepper. Serve warm or at room temperature.
3.
For pita crisps: Preheat oven to 350°F. Cut pita rounds into 6 wedges; separate wedges to create 36 wedges. Arrange wedges, rough-side up, in a single layer on two large baking sheets; brush with oil. Sprinkle with kosher or salt. Bake 12 minutes, until crisp and golden. Transfer to wire rack to cool.
TIP
Both the relish and the crisps can be made up to 3 days in advance. Store in airtight containers—the caponata in refrigerator, the crisps at room temperature.
T
he shrimp spread can be prepared 2 days in advance, making this elegant appetizer easy to throw together at the last minute.
Makes about 40
1 French baguette
Olive oil
3 tablespoons unsalted butter, at room temperature, divided
1 medium shallot, finely chopped
½ pound shrimp, shelled and deveined
Salt and pepper
3 tablespoons medium-dry sherry
3 ounces cream cheese, at room temperature
2 tablespoons fresh lemon juice
Fresh parsley, sprigs or chopped, for garnish
1.
Preheat oven to 300°F. Slice baguette on the diagonal into very thin (about ¼-inch) slices. Arrange slices on a large baking sheet. Lightly brush 1 side of each slice with oil. Bake 12 minutes, until lightly toasted. Transfer to wire rack to cool.
2.
Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add shallot; cook 2 minutes, until softened, stirring often. Add shrimp, salt and pepper; cook 3 minutes, until shrimp are pink and cooked through, stirring often. Add sherry; cook until almost all liquid is evaporated. Transfer mixture to a food processor. Add cream cheese, lemon juice and remaining 2 tablespoons butter; pulse 5 times until coarsely chopped but not pureed. Season with salt and pepper. Refrigerate until ready to use.
3.
Spread shrimp mixture on crostini. Garnish with parsley. Serve cool or at room temperature.
TIP
Toast the bread up to 4 days in advance. Store, tightly covered, at room temperature.
A
fter you first try this recipe, you may find that one batch of these crispy twists is not nearly enough.
Makes 24 twists and 1 cup dip
TWISTS
1 sheet (7 ounces) frozen puff pastry, thawed
1 egg yolk beaten with 1 tablespoon water
6 tablespoons grated Parmesan cheese, divided Salt
Paprika
DIP
½ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
3 ounces cream cheese, at room temperature
½ cup plain yogurt
1 tablespoon olive oil
Salt and pepper
1.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2.
On lightly floured countertop, roll out pastry to a 10-by-14-inch rectangle. Cut in half lengthwise; brush both halves with egg yolk mixture. Top one of the halves with Parmesan, salt and paprika. Place the other half onto the Parmesan-topped half, coated sides together. Press down on rectangle to seal the two pieces. Sprinkle with additional salt. Using a sharp knife, cut crosswise into 24 slices, each about ½-inch thick.
3.
Pick up one strip, holding an end in each hand. Twist ends in opposite directions. Lay twisted strips on prepared sheet. Bake 10 minutes, until golden and crisp. Transfer to wire racks to cool.
4.
For dip: In blender or food processor, process parsley, basil, chives, lemon juice and cream cheese until blended. Add yogurt and oil; blend until combined. Season to taste with salt and pepper. Cover and refrigerate until serving.
TIP
It’s the fresh herbs and lemon juice that make this dip sing—dried herbs won’t do the trick.