Dip and Drinks

I am not sure why, but appetizers are one of my real weaknesses when it comes to cooking. Just look to the left at the number of times I have posted about appetizers since I started blogging… six, just six appetizers in over a year. Now, to my credit there are plenty of times we have served cheese and crackers, fruit, chips and salsa, or cashews as appetizers and while these are all tasty they are not creative, exciting, or different. I think part of my issue is that if I am cooking the entire meal then I don’t leave enough time or don’t start preparing far enough in advance to include a more creative appetizer. Also, there are plenty of appetizer recipes out there that would take you just as long to prepare as a main course and somehow on nights like tonight when that is all I am preparing then I feel like I should get a break and not have to work as hard for just an appetizer. The thing is though when we eat out appetizers tend to be my favorite. I love the idea that they are tiny dishes that can still have all the flavor, complexity, and texture of a main course, but in a nice small package. Tonight I decided to not go the super simple / quick and easy route, but to not get too elaborate or involved either. I flipped through my cookbook from Magnolias and found a recipe for their Spinach and Artichoke Dip. After reading through the ingredients I was sold on it. You might be thinking in my excitement over the recipe that I forgot about dessert. Me… forget about dessert… are you kidding! We planned what we were doing for dessert a week and a half ago! More on it later.

To make the Spinach and Artichoke Dip you start by sautéing the onions in butter. Once they are soft you add the garlic and let it sauté for a few minutes. Next add the flour and stir everything together to make a roux. Keep stirring it for a couple minutes and then add half the cream until it thickens. Then add the rest of the cream and let it thicken. Next add the spinach (thawed and drained), artichokes (chopped), Havarti cheese, Parmesan cheese, nutmeg, cayenne, salt, and pepper. Stir this together and let it cook for a few minutes. Serve warm with herb toasts. Russ made the herb toasts and he started by making the olive oil, herb mixture. He minced the garlic, chives, and basil. He put these in a bowl and added the olive oil, salt, and pepper. After mixing it all together he cut the baguette into quarter inch thick slices. He then tossed the slices in a bowl and poured the mixture over them tossing to coat. These then bake at 350 for about 10 minutes. They can be served at room temperature.

This really turned out well. The Spinach and Artichoke Dip was creamy and warm with a nice balance of cheese, spinach, and artichoke. I felt like the nutmeg and cayenne didn’t really show through. Next time I might increase the amount of both slightly to add a little more of a kick and spice to it. The herb toasts were a nice change from a plain baguette, but I do think a plain baguette slices (toasted, untoasted, or grilled) would work fine too. Russ and I did taste test it after I finished it and felt like it was slightly salty. I added a little more cream and let it cook down to try to counter act the saltiness and I think it worked. Next time I won’t add all the salt at first, but add part of it and then taste it before adding any more. All in all this was very tasty and creamy and a real hit. While not a complicated appetizer it was well worth the effort and a nice change from cheese and crackers. Russ rates it a 10!

I still haven’t forgotten about dessert and I guess you could say I am saving the best for last. The Country Club makes these amazing dessert drinks called Mississippi Muds. We both love them and Russ figured out that all they are made of is vanilla ice cream and Kahlua. The key is to getting the right consistency – thick, but not too thick. Russ has been practicing and he made them for everyone tonight for dessert. They are creamy and sweet without being too sweet. It is a great quick and easy dessert. They were a huge hit that even the non-sweet eater of the group, Dowe, requested one! Unfortunately we drank them before getting a picture, but I imagine they’ll show up again on the blog another day. Russ wouldn't rate them since he made them, but I'll give them a 9. They were a little on the thick side this time or they would have received a 10.

Spinach and Arthichoke Dip, Magnolias - Authentic Southern Cuisine
Makes 3 ½ cups

3 tablespoons butter
½ cup minced onion
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 ½ cups heavy cream
3 (10 oz) packages frozen spinach, thawed and all the liquid pressed out
1 (14 oz) can artichoke hearts, drained and cut into ½ inch pieces
6 ounces Havarti or fontina cheese, grated or finely diced
½ cup freshly grated Parmesan cheese
¼ teaspoon freshly grated nutmeg
1 ½ teaspoons fine sea salt
¼ teaspoon white pepper
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Melt the butter in a saucepan over medium heat. Add the onion and sauté for 2 minutes, stirring to prevent browning. Add the garlic and sauté for 1 minute. Sprinkle the flour over the onion and garlic mixture to make a roux. Stir well to combine and allow to cook over medium-low heat 1 minute more. Add half the cream and stir vigorously until the mixture combines and thickens. Use a spatula to release any of the mixture that may be stuck to the bottom edges of the pan. Add the remaining cream and stir again until the mixture is smooth and thickened. Add the spinach, artichoke hearts, Havarti or fontina cheese, Parmesan, nutmeg, salt, white, black, and cayenne pepper. Continue to stir over medium-low heat until the cheeses have melted. Check seasoning for a balanced flavor. Serve with Herb Toasts.

Herb Toasts, Magnolias – Authentic Southern Cuisine

¾ cup light olive oil
2 teaspoons mashed garlic
1 tablespoon very finely minced chives
1 tablespoon very finely minced basil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 long loaf of fresh, crusty French bread cut into ¼ inch thick slices (or less)

Preheat an oven to 350 degrees.

Combine all of the ingredients except the French bread and let sit for 15 minutes. Place the slices of bread in a large bowl and drizzle on the oil and herb mixture as you are tossing the bread slices to coat. Lay the bread slices out on a baking sheet. Bake for 8 to 10 minutes, or until they are crisply toasted and light golden in color. Remove from the oven and allow for them to cool to room temperature before stacking in a basket.