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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Stuffed Artichoke Dip Appetizer

There are a few members of the vegetable kingdom that are especially stuffy. The artichoke is one of the stuffiest, especially after this recipe… Stuffed Artichoke Dip.

Stuffed Artichoke Dip

  • 2 large artichokes
  • 1/2 fresh lemon
  • 12 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 8 ounces gruyere cheese, grated
  • 4 ounces parmesan Reggiano cheese, grated
  • 4 cloves fresh garlic, minced
  • 2 ounces cubetti pancetta
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon course pepper

Preheat oven to 400°F.

How to Prep Artichokes

  1. To prepare artichokes for cooking, use a peeler to peel outside of stem off. Discard peelings.
  2. Hold artichoke on its side and cut off about 1 inch across the top and trim the very tip off the bottom stem. Discard removed pieces.
  3. Trim bottom stem off so artichoke can sit level on its own. Mince stem and set aside.
  4. Using kitchen shears, trim the pointed ends off of each artichoke leaf and discard. Rub trimmed leaf edges with lemon. 
  5. Open artichoke up and cut out all the small, thistle-like leaves inside & discard. Watch out because they are very spiky.
  6. Remove furry center (this is called the “choke”). A rough-edged grapefruit spoon works perfectly for this. Discard choke. Set aside artichokes for a bit.

Preparing the Dip

Place minced artichoke stem, 2 tablespoons of juice from the fresh lemon, mayonnaise, gruyere, parmesan, garlic, prosciutto, salt, and pepper in a large bowl. Mix well with hand mixer.

Fill artichokes with stuffing. Set each artichoke on a foot of foil. Bring sides up and cover top of the artichoke. Place both in a baking pan. Bake 30 minutes and then peel back the top of the foil to reveal stuffing and bake another 30 minutes.

If entertaining guests, you can sprinkle with grated cheese or more prosciutto for added beauty.

To eat, pull leaves from outside, dip into the stuffing. Glide top teeth over inside of artichoke leaf, grabbing the soft part of the petal to eat with the stuffing. The circular area inside which is attached to the stem is the artichoke heart. The stem and the heart are the very best parts… your reward if you will.

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Bacon Stuffed Cherry Tomatoes Appetizer Recipe

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Day 3

Hi! Welcome to day 3 of the 12 days of Christmas. I am about to give you a recipe… wait… excuse me just for a moment…(opens iTunes and clicks on Evie’s “Come on Ring Those Bells”) … oh that is much better. Now I can blog this recipe in the right spirit. Just like when listening to Evie Tornquist’s Christmas record (yes, record) when I was a teenager. I would help my mom make these…

The queen bee of hors d oeuvres. The most delicious and easiest of recipes that ever hit a smörgåsbord table. I am almost ashamed that I have teased about this being a secret recipe for 30 years.


Makes enough appetizers for about 10 people.

Ingredients

  • 1 pound bacon
  • 2 pints cherry tomatoes
  • 1 bunch green onions, diced fine
  • 3/4 cup mayonnaise
  • Sea salt
  • Pepper

Bacon. Amen.

Rest the precious bacon upon some paper towels to drain the excess grease. Allow to cool until somewhat crispy.

Shorty baby cherry tomatoes. Natures gems.

Using a serrated knife, carefully cut a little bit of the bottom off of each tomato.

Using the rounded end of a small spoon, carefully remove the insides of each tomato.

Place tomatoes upside down… er… right side up…. uhhhh cut side down onto a couple of paper towels.

Green onions. Have you ever seen the top of one? I did for the first time this year because I grew them in my container garden. They are gorgeous. I do indeed recommend growing your own. Chop one bunch into tiny pieces.

Place bacon minus snitched pieces into food processor and turn on low setting until it is well crumbled into eensy weensy pieces.

Place chopped green onions and crumbled bacon into bowl with mayonnaise.

Stir together and place filling into a decorating bag with no decorating tip. A baggie would work great too. Just cut a corner off & use like a decorating bag.

Time to flip the record over. Oh, Evie, where have you gone? I love you and I miss you.

Squeeze bacon-y goodness into shorty baby tomatoes.

Come, shorty baby stuffed tomatoes. Sit with pride upon grandma’s Princess House plate. I present thee to the world or at least to about 50 people who have been begging for thy goodness for many years. I shall give your bacon-y secrets away.

May the Christmas season proceed with comfort and joy.

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A Lovely, Cozy Fall Tea

I just love fall! As I write this blog, the weather is sunshiny with a touch of fall crispiness – perfect!  I am trying a new recipe and  looking out my kitchen window at  my chickens crossing the little bridge in my garden… they’re adorable. Back on topic… I decided that while I await my new recipe results, I would blog one of our latest events.

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Last weekend we hosted a fall tea at The Old Hen. It was so fun to host for theses ladies. They were hilarious. Yes, I do hear what people talk about while they are seated at our table. I can’t help it and the conversations are usually so entertaining that, honestly, I don’t want to stop overhearing them. Anyhow, I won’t keep you waiting any longer. Here are the pictures…


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Classic party meatballs.

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Summer bread which I copycated from a fancy shmancy Seattle restaurant!

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My new maple leaf plates – buy them in the spring and get 90% off.

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Cherry tomato hors d’oeuvres – cute and yummy. My daughter made these. I just love working with her.

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Mini gingies – a big little tradition at our house that starts at the beginning of September and lasts until the end of December. I’ve been know to listen to Christmas music from August through the end of December too. I have a little affinity for Christmas. I can’t help it.

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Mini pumpkin pies with whipped cream.

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Mini homemade dark chocolate cakes with homemade chocolate ganache – my family taste tested one of these that I set aside before the tea party and kept coming back for more!

Thank you for humoring me. Just a little table scape picture…

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I just heard tonight’s guest pull up to the driveway so I will sign off now. I hope you are having a lovely fall and I will see you again soon for a new mini football snack recipe.

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© Deanna Morauski 2009-2017