Santa Fe, NM Real Estate Blog

Golden Beet Tartare Endive Cups - Makes one dozen

Ingredients

• 2 Golden beets, beet greens removed and washed well
• 4 T. Olive oil
• 2 T. Fresh lemon juice
• 1 t. Honey
• ¼ c. Fresh chives, thinly sliced
• 1 t. Dried lavender crushed gently
• 4-6 Belgian endive heads (or 2 romaine hearts)
• Salt and pepper, to taste

Prepare Ahead: make the beet tartare (up to 3 days before)

1. Preheat oven to 375 f.
2. Poke beets a few times with a fork to allow steam to escape and rub a little olive oil over beets.
3. Roast for around one hour or until beets are tender when pierced with a knife.
4. While beets are roasting, make the vinaigrette. In a medium bowl, whisk together the remaining 3 T. Of olive oil, fresh lemon juice, honey, chives and lavender. Season with salt and pepper to taste.
5. Once the beets are roasted and cool enough to handle, peel them with your hands or a clean kitchen towel. The skin should peel right off.
6. Cut the beets into a small dice. While they are still warm add them to the bowl of the vinaigrette. The warm beets will soak up the vinaigrette making them full of bright and luscious flavor. Let cool to room temperature and then refrigerate until you are ready to serve them, up to three days.
7. Clean and prepare lettuce: cut base of lettuce heart just enough to separate the leaves. Gently wash leaves cold water and gently dry with clean kitchen towels. If using romaine cut leaves across into 3 inch length pieces. Store in an airtight container with a damp paper towel for up to three days.

Build the Appetizer

1. Take the beet tartare out of the fridge.
2. Lay out endive or romaine leaves on a large platter.
3. Spoon about a tablespoon of beet tartare into each leaf and you’re ready to serve.

Warm Brie With Maple, Pecan & Roasted Green Chili - Serves 6-12

• 1 6-8 oz. Brie cheese wheels or wedges
• 1/3 c. Real maple syrup
• 2 T. Honey
• ¼ c. Pecans, roughly chopped
• 1 T. Roasted green chili, chopped
• Salt and pepper, to taste
• Fresh apple slices, raw veggies, crackers or fresh bread for serving

Build the Appetizer

1. One hour before guests arrive, preheat oven to 350 f.
2. Place the cheese in a small baking dish just a bit larger than the wheel or wedges of the cheese. Bake for 25 minutes.
3. Right before the brie comes out of the oven, in a small saucepan over medium heat, combine the maple syrup, honey, pecans and roasted green chili and bring to a gentle simmer for five minutes. Season with salt and pepper to taste.
4. Pour the warm syrup mixture over the warm cheese. Let rest for 5 minutes.
5. Serve with nuts, fresh bread, crackers or slices of fresh apple.

Bacon Wrapped Dates With Goat Cheese & Chili Tomato Sauce - Makes one dozen

Ingredients for Tomato Sauce

• 1 (14.5 oz.) Can diced tomatoes
• ½ Onion, halved
• 3 Garlic cloves, crushed
• 3 T. Butter a pinch of sugar
• Salt and pepper (to taste)
• 2 T. Roasted chilis, chopped

Ingredients for Dates

• 12 Whole Medjool Dates
• ¼ c. Fresh goat cheese
• 6 Slices bacon, halved crosswise

Prepare Ahead: the tomato sauce and build the dates (up to 3 days before)

1. In a saucepan combine tomatoes, onion, garlic, butter, sugar, salt, pepper and roasted chili.
2. Bring tomato sauce to a simmer, cover and continue cooking for about 45 minutes.
3. Blend sauce until smooth. Let cool to room temperature and then refrigerate until ready to serve.
4. Slice each date in half lengthwise on one side so you can open it like a book and remove the pit. Stuff each date with about ½ t. of goat cheese and pinch closed.
5. Wrap each date tightly in bacon piece and lay seam side down in a storage container. Cover and refrigerate until you are ready to cook and serve

Build the Appetizer

1. An hour before guests arrive. Preheat oven to 350 f.
2. Transfer bacon wrapped dates to parchment or foil lined baking dish. Bake for around 20-30 minutes or until bacon is crispy.
3. While dates are cooking, heat tomato sauce in a small covered saucepan over low heat.
4. To serve, spread tomato sauce on a platter or large bowl and arrange dates on top of sauce.

About Marianne

An executive chef turned mom, blogger, food biz & restaurant consultant, Marianne loves working on projects that keep her close to the kitchen and helping others bring their ideas to life. What's up her sleeve in the new year? The Clarified Menu--one part flexible meal plan, one part sustainable way of eating for our bodies and the planet. theclarifiedmenu.com