Happy, Happy New Year Everyone! Thank you for following my beloved blog and
enjoying my journey with me. I truly
appreciate each and every visit, comment, pin, share, tweet and Google +. I look forward to a fantastic 2014 and
hopefully some fun surprises to share with all of you.
Tonight Hubby and I are enjoying a quiet evening at home –
which is simply perfect in my book. Our
two week vacation from our careers has been marvelous, relaxing and simply
perfect. We have spent time entertaining
at home, eating well, shopping, catching up on movies and doing some nesting
& cleaning around the house.
(Click "Read More" below to continue post)
(Click "Read More" below to continue post)
Our dinner tonight is Dry Aged Steaks done Au Poivre Style
along with Pan Roasted Brussels Sprouts.
A special request from hubby was Baked Potatoes with Sour Cream and Chives. We are breaking out a 1998 Quintessa which we have been saving and will ring in 2014 with something exceptional.
You know I love a great appetizer and tonight we are having this light and
flaky Parmesan Thyme Shortbread. They
are so incredibly simple to make and if you need a last minute appetizer, this
just might do the trick.
If you need some additional ideas, I have included 20 celebrated
appetizers that we have enjoyed over the years.
Happy 2014 Everyone!!
Parmesan Thyme Shortbread
1 Stick Butter, room temperature
1 Cup Parmesan, Grated
1 ¼ Cup Flour
¼ teaspoon Pepper
¼ teaspoon Salt
1 Tablespoon Fresh Thyme Leaves
In a medium bowl, add butter and parmesan cheese (3/4 cup)
and mix together well. Reserve ¼ cup for
garnishing the top of each shortbread. Next add the salt, pepper and thyme and
mix together. With your hands
incorporate the flour into the mixture.
The mixture will be crumbly.
Divide mixture into two parts. Work the mixture together until it forms what
looks like a stick of butter. Repeat
with the second half. Wrap in plastic
wrap individually and chill in the refrigerator for one hour until firm.
Preheat oven to 350 degrees.
Lay parchment paper onto a large cookie sheet. Cut each shortbread into ¼ inch thick slices
and lay onto the parchment paper. Sprinkle a bit of the parmesan cheese onto
each one. Bake for 15 to 20 minutes or
until lightly golden brown. Remove and
let cool on a wire rack. Store in an airtight
container for 3 or 4 days.
Happy New Year, Lisa!! xo
ReplyDeleteHappy New Year Valerie! Look forward to seeing what you have in store for 2014!
DeleteMore crostinis = good times by all. I wonder if that's just because they're super tasty and amazing or if it's because we always seem to eat them during parties.. i think we have a chicken and egg scenario here ;)
ReplyDeletepinning :) Happy Jan 1 my friend!! xoxoxo!
Happy New Year Kristy! Crostini's are simply the BEST!!! Smile!
DeleteHappy New Year! I spent the evening doing nothing and I have to say that was absolutely perfect. Wish I had some of your tasty snacks though. I'm saving my energy to get through one more holiday and then I should be back to normal. Glad you and your husband got some time off to relax. Thanks again for having us and I'm looking forward to seeing you again soon in the New Year.
ReplyDelete-Gina-
Happy New Year, Lisa! I am adding your recipe to my "must-try appetizer" list for an upcoming dinner party I am hosting. You can't go wrong with buttery, cheesy shortbread!
ReplyDeleteLisa, happy New Year! Much health and prosperity in 2014!
ReplyDeleteI'm one of the very engaged readers of your high-impact/low effort crostini recipes and I must say, I tried most of them, enjoying the flavors. The cheese/sweet fruit combinations became big hits.
Indeed, I was feeling, I'm on a discovery journey, making my own interpretation of what I was reading in your blog. We are privileged to be always at Christmas in the South of France, where a variety of blue and goat cheeses are easily available for any kind of gastronomic experimentation. Crostini (also known in French as 'les tartines') play a big role in any celebration and festivity season. Many of my appetizers are inspired by your recipes; basically, the changes I'm applying are mostly at 'localization level', for example I use a lot of chestnut honey, which is the highlight of the Christmas season in the South of France. There are also some local types of figs --- white figs and dark violet figs, which also contribute some unique and subtle undertones to the whole crostini experience.
I wish you all the best in 2014 and much fun in writing your blog and cooking!!
Greetings from Cannes!!
Happy New Year Lisa! I love all your party ideas and wonderful appetizers and I wish I lived close to get an occasional invite :)
ReplyDeleteThe parm thyme shortbread sounds yummy and so did your dinner!
I remember seeing the stakes on my FB feed and the wine, too. You both rang in the new year in style, especially with these shortbread appetizers. Really, I could close my eyes and randomly pick an appetizer from your blog and I know I'd love it.
ReplyDelete