Ham and Gruyere Appetizers

This is one of my old standby recipes - I've had it for so long I'm not even sure where it came from.  It is one of those appetizers you can make ahead of time and store in your freezer - then pull them out and heat up just before company comes over.  They are a bit of work and not what I would call simple to make.  But since you are able to make them ahead and they are soooo delicious, I think they are worth the work.

These little guys are light and airy from the brioche-like dough, but with the ham and Gruyere cheese they are still a bit hearty and filling - perfect for a late afternoon or evening cocktail party.  They will fly off the plate as soon as you put them out!  I made these for my nephew's baptism party a few weeks ago and kept a few in my freezer for Mark and I to enjoy later!

1/2 cup unsalted butter, cut into large pieces
1/2 tsp. salt
1 cup water
1 cup flour
4 large eggs
1/2 tsp. freshly ground pepper
1/2 cup finely chopped ham
1 cup (8 oz) shredded Gruyere cheese plus 36, 1/2 inch cubes of Gruyere cheese
Pastry bag with a 1/2-inch star tip

1. Preheat oven to 350 F and line two cookie sheets with parchment paper.
2. Bring butter, salt and water to a boil in a heavy, large saucepan over medium heat.  Stir occasionally to melt the butter.  
3. Add flour and whisk until incorporated.  Continue to cook, whisking until the mixture pulls away from the sides of the pan and a thin film forms on the bottom of the pan.  (About 1 - 2 minutes)  Remove from the heat and let the mixture cool for 1 - 2 minutes.
4. Transfer the dough to a large bowl; add the eggs one at a time, beating with a wooden spoon.  It's important to incorporate each egg before adding the next. 
5. Stir in pepper, ham and shredded cheese and combine well.
6. Spoon dough into pastry bag with a 1/2 inch star tip.  Pipe 1-2 inch wide rosettes onto cookie sheets.  
7. Bake until crisp and golden, about 20 minutes - push a cube of Gruyere cheese into the center of each rosette and continue baking another 5 - 10 minutes until rosettes are crisp and browned.
8. Transfer to a wire rack and cool completely.
9. Freeze in an airtight container (or large freezer bags) up to 6 weeks.
10. To serve: preheat oven to 425 F.  Place on ungreased baking sheet and bake until heated through - about 8 - 10 minutes.  Serve warm and watch them disappear!

Homemade Soup Day!

Did you know that February 4th is "Homemade Soup Day"?  I had no idea, but since there is a day, week and month for just about everything that doesn't surprise me.  And what better day of the year for it?  As I look out into my backyard, with a fresh cover of the fluffy white stuff, a steaming bowl of homemade soup sounds really good right now! 

Pasta Fagioli has become one of my all time favorite soups - to make and to eat!  It's not a soup I grew up eating, and I'm not sure where I first came across it, but it's quick and relatively simple to make and one of my husband's favorites.  (He also tells me that his Italian Grandmothers would have loved it, so that makes me feel good and like I got this one exactly right!) 

This is a classic recipe that I didn't get from a cookbook or magazine - I'm not sure where it came from originally and honestly I've modified and adjusted it so much at this point I'm claiming it as mine. 

4 oz. diced Pancetta (or 4-6 slice bacon, cut into 1-inch pieces)
1 yellow onion, chopped
1 tsp. minced garlic
2 celery stalks, sliced
2 carrots, diced
2 - 3 cups chicken broth (low sodium if using canned)
2 cans (15 oz.) white beans, (I use Cannellini but Great Northern would work too) rinsed well and drained
2 cans (14.5 oz) diced tomatoes (yes, I use canned tomatoes - you can't get the flavor from fresh, especially this time of year!
1 cup Ditalini pasta (or elbow macaroni)
1 tsp. dried basil
1 tsp. dried oregano
2 Tbsp. fresh parsley

1.  In a large, heavy saucepan cook Pancetta over medium heat until crispy.  Add the onion and garlic and stir until the onion is soft.  Try not to let the onion or garlic brown.

2.  Add the celery, carrots and cook for 2-3 minutes.  Add the broth and let it simmer for 5 minutes

3.  Stir in the white beans, tomatoes and herbs and simmer, covered for 5 minutes.  Stir occasionally to keep the beans from sticking to the bottom of the pan. 

4.  Add the pasta and cook for another 8-10 minutes, or until the pasta is al dente. 

5.  Thin the soup with a little more broth if it is too thick.  Stir in parsley and spoon into bowls.  Sprinkle with Parmesan Cheese and serve with a nice crusty piece of Italian bread.  

Even if you have never made soup from scratch, I think this is one anyone can do.  It takes about 30 - 40 minutes, but a lot of that time is just letting it simmer on the stove.  The chopping is minimal and it doesn't have to be exact.  I do use canned beans and tomatoes.  For the beans - I've made my own from dried and if I happen to have some in the freezer I'll use those, but canned are perfectly fine once you've rinsed them really well to get rid of some of the excess salt.  I also use canned tomatoes.  They taste the best to me.  I also know they have been picked and canned when they are really ripe so you are getting some of the best tomatoes out there.  (Disclosure, I used to work for Del Monte Foods, so I have a little inside knowledge about how and when they are canned)  You can use the No Added Salt if that is your preference and if you happen to be someone who cans their own tomatoes - go for it!  I just know, this time of year, canned are absolutely the best tasting available and it's all I will use. 

Enjoy!