Valentine Asiago with Cranberry-Cherry Coulis

Prep time: 45 to 55 minutes (for the coulis)
Makes: 3 to 3-1/2 cups (Refrigerate up to 2 weeks)

This savory/sweet appetizer is a perfect intro to a romantic evening. I'm sure you won't forget to complement the Asiago cheese with a yummy flatbread and a nice wine (see suggestion below). Happy Valentine's Day!

Ingredients:
3 cups unsweetened cranberry juice (not to be confused with cranberry juice cocktail)
1-1/3 cups granulated sugar
1/2 cup dark Balsamic vinegar
1/3 cup dried, pitted cherries
1-1/2 tablespoons granulated sugar
1 teaspoon cornstarch mixed with 3 tablespoons cold water in a small bowl
One 6-ounce Asiago cheese wedge
3 to 6 fresh cherries (for garnish)
Flatbread or your favorite crackers

1. In a 4-quart saucepot, stir together the cranberry juice, sugar and Balsamic vinegar. Bring to a boil and simmer on low heat for approximately 45 to 50 minutes or until mixture reduces to about 2-1/2 cups.

2. Meanwhile, in a small bowl, stir to combine the dried cherries with 1-1/2 tablespoons granulated sugar. Add the cherry mixture to the cranberry juice and cook for an additional 5 minutes or until cherries puff up.

3. Gradually stir in the cornstarch-water mixture and cook for about 1 minute or until the coulis has thickened. If a thicker sauce is desired, stir in an additional teaspoon of cornstarch premixed with cold water.

4. Set the hot coulis in the saucepot aside, covered, on a kitchen counter to cool completely. Refrigerate the coulis for at least 4 hours or overnight.

5. At serving time, place cheese wedge on a plate and drizzle the coulis over it. Garnish the plate with fresh cherries; serve with flatbread or crackers and lots of wine!

Red Wine suggestion: Bordeaux or Brunello

Text and Photograph ©2013 Nancy DeLucia Real

Hummus Heat with Pitas & Vegetables

Makes 2 - 2-1/2 cups

Hummus is a garbanzo bean dip from Mediterranean countries but has now become popular all over the world. Even kids are reaching for a pita wedge or a carrot stick to dip in hummus. My addition of the chipotle chile accounts for the "heat". Make Hummus Heat for your friends and family and watch it disappear in moments.

1-1/2 to 2 cups cooked garbanzo beans, rinsed and drained -or-
One 15-ounce can garbanzo beans, rinsed and drained
4 tablespoons sesame tahini
2 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
1/4 to 1/2 teaspoon sea salt
Juice of 1 small lemon
1/2 chipotle chile in adobo sauce
2 fresh parsley sprigs
2 to 3 six-inch pita breads, cut into wedges
4 to 5 celery stalks, peeled and julienned
2 to 3 large carrots, peeled and julienned
1 large or 5 small Persian cucumbers, peeled and cut into 1/2-inch thick circles

In a food processor, blend the garbanzo beans, tahini, garlic, oil, 1/4 teaspoon salt, lemon and chiles to a grainy paste. Taste and adjust olive oil, salt, lemon and chipotle chile levels (you may add more, to taste). Transfer the hummus to a 3-cup serving bowl. Make a small well in center (about 1/2-inch deep) and fill it with olive oil; place parsley sprigs as garnish in center of olive oil in well.

Serve as an appetizer, accompanied by pita wedges, celery, carrots and cucumbers.

Tips: For a thinner consistency, add more olive oil or 1 tablespoon of sour cream.

Notes: "Cooked garbanzo beans" refers to dry garbanzos and following package cooking instructions.

Sesame tahini is a paste made with ground sesame seeds and can be found in the ethnic foods section of large supermarkets or in Middle Eastern grocery stores.

Chipotle chiles in adobo sauce are sold in cans and can be found in the ethnic foods section of large supermarkets or in Latin American grocery stores.

Text and Photographs © Nancy Real 2010