Baked Eggs with Cream & Parmesan
2 Tbs. Butter, unsalted at room temp
16 large Eggs
1 cup Heavy Cream
1 Tbs. Coarse Sea Salt
1 Tbs. Black Pepper
1 cup Parmigiano Reggiano or Grana Padano
8 slices White Bread, crust removed, quartered and toasted
Preheat to 375F. Coat the inside of baking dishes with butter. Crack 2 eggs into each dish. Dribble cream over egg equally. Season with salt and pepper equally. Sprinkle with cheese equally. Bake for 10 minutes until egg whites have set and the yolks are firm.

Brie Biscuits
8 oz. Brie or camembert cheese at room temp
3 oz. Butter, unsalted at room temp
2 ea. Eggs at room temp
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 pinch Cayenne
2 cups AP flour
Preheat oven to 350 degrees F. Scrape rind off cheese. Mash with fork, mash in butter then eggs one at a time. Add in seasonings. Work in flour until absorbed. If too soft, add a little more flour. Wrap in plastic and refrigerate 30 minutes. Remove from refrigerator, roll out to 1/4 inch thickness. Cut into 1 1/2 inch rounds with pastry cutter. Brush with egg wash. Bake in upper third of oven for 15 minutes.

Cheese Wafers
8 oz. Graded Swiss Cheese or similar semi-hard cheese
8 oz. Butter, unsalted
1/4 cup AP Flour
1 pinch Pepper
1 pinch Cayenne
1 pinch Salt
1 ea. Egg, beaten with 1/2 tsp. water
1/4 cup Grated Swiss
Preheat oven to 425 degress F. Knead all ingredients together in a bowl. Roll 1 Tbs. mix in your palm, flatten to 1/4 inch cake. Bake for 10-15 min. If cake flattens out too much, add more flour to mix. When satisfied with mix, roll remaining dough in 1 Tbs. balls and flatten, brush with egg wash and top with grated cheese and bake on a parchment lined baking sheet for 10-15 minutes until puffed and browned.

Clarified Butter
1 lb. Butter, unsalted and cut into pieces
Melt butter over medium heat until melted. Skim and save the foam (great on top of popcorn). Strain the yellow liquid leaving the milky residue on the bottom of the pan.

French Blue Cheese Balls
8 oz. French Blue Cheese, room temp
4-6 Tbs. Butter, unsalted, room temp
1.5 Tbs. Chives, minced
1 Tbs. Celery, minced
1 Tbs. Shallot, minced
1 pinch Cayenne pepper
1 tsp. Black Pepper
1 Tbs. Worcestershire
1/2 cup Bread Crumbs, fine
2 Tbs. Parsley, Italian, minced fine
Crush blue cheese. Whip in 4 Tbs. butter. Work into a smooth paste. Add in chives, celery, shallots, seasonings, and Worcestershire. Mix well. If too thick, add more butter. Season with salt if needed. Toss breadcrumbs and parsley in a bowl. Roll the cheese balls in the mix. Refrigerate.

Marinated Olives
8 oz. French Olives, Nicoise or Picholines
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
5 ea. Bay Leaves
1 ea. Garlic Clove, thin sliced
4 ea. Rinds of Lemon, wide strips
1 pinch Red Pepper Flakes
1 pinch Fennel Seed
In a large saucepan combine oil, vinegar, bay leaves, and garlic. Warm through. Remove from heat. Add lemon rind and red pepper flakes. Add olives and toss to coat with liquid. Refrigerate for at least 2 hours. Shake container periodically to distribute goodie.

Pate, Gherkins & Dijon
8 oz. Pate
4 oz. Gherkins or baby sweet pickles
2 Tbs. Dijon mustard
 

Bring pate to room temperature. Spread pate on crackers or crostini. Top with whole gherkin and a dollop of dijon. Enjoy with a Riesling or dry Rose.

Roasted Garlic Chickpea Spread
1 can Chickpeas (garbanzo beans)
1/4 cup Roasted Garlic
1/2 tsp. Balsamic vinegar
1/2 tsp. Rosemary, minced
1 pinch Salt
1 pinch Black Pepper
1 Tbs. Lemon Juice
2 Tbs. Extra Virgin Olive Oil
Drain chickpeas. Place all ingredients in the bowl of a food processor. Puree until smooth. Add in more oil or water to desired consistency.

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