It will come as no surprise that all things food, tabletop, and kitchen are my favorite gifts to give. Whether it’s a homemade crumb cake as a hostess gift so the hosts have breakfast ready the next morning, or a beautiful jar of Toschi Amarena cherries imported from Italy from June & Ho, food and kitchen gadgets are amazing and thoughtful gifts.
I gave my father an Ooni pizza oven for Christmas last year and he has had the best time perfecting his pizza! He makes his own dough and experiments with different cheeses, sauces, and toppings. It has been nothing but fun for him. Whether someone has a house full of kids or is simply looking for a new hobby, a pizza oven may be the perfect gift. Ooni has a variety of models and is reputable. It has high heat capabilities and is perfect for pizza lovers, dough enthusiasts — and anyone who loves show-stopping kitchen tools
Finally, who doesn’t love a gift card to any of the amazing restaurants in town? Dinner for two at Antique Garage, Ruby’s, Rafaele, or Averna makes the greatest stocking stuffer. Everyone loves a night out on the town.
Both of the recipes here are perfect holiday appetizers, and both get rave reviews whenever I make them, especially the toasted blue cheese sandwiches. Both require a good nonstick pan and can be served on a Brisa platter from Village Mercantile. Leftovers (if there are any) can be stored in your chemical-free glass storage containers and can be paired with a glass of champagne with a Toschi cherry.
May your holidays be full of stress-free shopping, great flavors, people, and fun.
Eggplant Ricotta Bites
Ingredients:
1 medium eggplant, or 4 small Japanese eggplants, cut in ¼ -inch rounds
Kosher salt
All-purpose flour for dredging
2 large eggs
¾ cup breadcrumbs
¼ cup parmesan cheese
1 Tablespoon plus 2 teaspoons extra virgin olive oil, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup ricotta cheese
Shredded fresh basil for topping
Directions:
Season eggplant slices with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
Heat 2 tablespoons of oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about two minutes per side, adding more oil between batches as needed. Transfer cooked eggplant to cooling rack lined with paper towels. Season with salt.
Toss the tomatoes with 2 teaspoons of olive oil and the vinegar in a bowl. Just before serving, spoon some ricotta onto each eggplant slice, top with the tomato mixture and basil.
Toasted Blue Cheese & Caramelized Onion Sandwiches
Ingredients:
2 Tablespoon olive oil
2 large white, thinly sliced onions
2 Tablespoon packed golden brown sugar
2 Tablespoon rice vinegar
2 Tablespoon chopped golden raisins
Eight 5 ½ x 3 ½ x ½ inch slices rustic country bread, such as walnut, pecan or walnut-raisin (I get mine at June & Ho)
Two 6 ounce wedges soft blue cheese (such as Cambazola, rind trimmed, or Gorgonzola dolcelatte), sliced
¼ cup (½ stick) butter, room temperature
Directions:
Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes.
Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 15-25 minutes.
Remove from heat and mix in vinegar and raisins. Season to taste with salt & pepper.
Cool. (Can be made 3 days ahead. Cover & refrigerate)
Arrange four bread slices on work surface. Top with cheese, dividing equally, and ¼ cup caramelized onions.
Top with remaining bread slices to form 4 sandwiches.
Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down.
Spread remaining butter over tops of bread. Cook until bottoms are brown, about three minutes. Turn sandwiches over. Cook until second side browns, about two minutes.
Transfer to cutting board and cut each sandwich into six pieces.
