Tuscan White Bean Dip

inspiration: We love a great, vegetarian, healthy option for an appetizer while our guests are arriving and we're finishing preparing the dinner.  The recipe that we came up with has fantastic flavor and freshness and will leave your guests excited for dinner instead of filled up with no room for the main attraction.  The flavors are Tuscan, but can be changed up to suit your palette and menu.

ingredients:

• 2, 15 oz. cans of white cannellini beans, drained
• 2 cloves garlic, peeled
• 1 teaspoon dried red pepper flakes
• 1.5 tablespoons fresh rosemary leaves
• 1 lemon, zested and juiced
• salt and pepper to taste
• 1/2 cup olive oil

method: Place 1.5 cans of the white beans, garlic, red pepper flakes, rosemary leaves, lemon zest and juice, and the olive oil into a food processor. Pulse several times to combine so the mixture is just smooth but still has some texture. Add salt and pepper to taste. Add remaining 1/2 can of beans and pulse just a few times to incorporate.

Serve with toasted baguette slices, belgian endive leaves, or vegetables.

entertaining notes: Can be made ahead and stored in an air tight container in the refrigerator for up to 1 day before serving.

Yields: About 3-4 cups of dip.

Tuscan Dinner Party

Last night we hosted an incredible party inspired by Tuscany!

The Tuscan Dinner Menu

Bacon Wrapped Loin of Pork with Tuscan Herb Stuffing
Sauteed Broccolini with Sundried Tomatoes and Olives
Orange Glazed Roasted Sweet Potatoes

Chicken Liver Pâté

inspiration: This is perfect for the holidays and for entertaining for a few reasons.  First of all, Chicken Liver Pâté is extremely decadent and tasty.  So much so that it's a good idea not to eat this often, so for a special occasion, this is perfect.  Second of all, the Pâté can be made in advance (at least a few days even) so the prep time is extremely ideal.  And third of all, the ingredients couldn't be more budget friendly.  Try different toppings to change it up a bit.  The recipe below is a classic preparation, but with a few additions, this can easily be changed up to fit a variety of styles.  Add some rosemary and lemon zest for a Tuscan twist, add some cilantro and chilies as a garnish and it has a south western twist, or add some curry powder for a bit of an Indian twist.  Get creative and enjoy!

ingredients:

• 4 tbsp. butter
• 1 cup onion, chopped
• 6 - 8 garlic cloves, finely chopped
• 1 lb. chicken liver
• 1/2 cup dry sherry (really any fortified wine will do like marsala or madiera)
• 1/3 cup parsley, chopped
• salt and pepper
• 2 eggs, hard boiled
• 1 tsp. sherry vinegar

method: Start by cleaning the chicken livers by cutting out any fat and connective tissue and set aside.

In skillet, over medium-low heat, add the butter. Add the onion and begin to sweat slowly till the onions begin to get a slight caramel color.  Add the garlic and some salt and pepper.  When the pan is  ready for deglazing, add the sherry.  Add the chicken livers and continue to cook till the the livers are cooked through and pale pink in the center.  Remove from the heat and let cool for a few minutes.  While the liver mixture is cooling, prep your food processor.  Add the parsley, eggs, liver mixture, and sherry vinegar and pulse/puree in food processor to a fairly fine paste.  Check seasonings and add salt and pepper as needed.  Store in an air tight container and refrigerate till ready to serve.  Should be served cold, or slightly room temperature with crostini.

entertaining notes: The chicken liver pate can be made in advance and refrigerated till ready to serve.  The pate is best on day 1 and 2 - it's still very good on day 2 and 3 - however day 4 and on is pushing it.

Yields: 3 cups