Appetizers
Baked Cheese Puffs
Using and electric mixer, blend together Old English Cheese, shortening, and butter until well blended. Add remaining ingredients and mix…
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Sesame Cheese Straws
Sesame is a long-time staple of the southern larder and a perfect partner with cheese straws.
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Mild Mississippi Cheese Straws
This is the best cheese-straw recipe ever created. When served fresh out of the oven they can’t be beat. Add a little extra cayenne to make them even better than the best.
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Fiery Cheese Straws
These aren’t as fiery as the name states. Add some more cayenne and watch your guests storm the bar.
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Pickled Zucchini
The Purple Parrot’s Chef Jeremy Noffke loves to pickle things. This is his recipe for pickled zucchini.
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White Bean Crostini
White beans are a big deal in Tuscany. The locals always have a favorite place— bakery, market, bar— that prepares the beans just the way they like them. In Tavarnelle, Wedensday is bean day, and the bakery on the square does them best.
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Suppli al Telefono
This dish comes from Rome. When one bites into it, the hot mozzarella in the center draws out into a string, resembling a telephone cord. I use just a little pesto in the center to add another dimension of flavor.
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Liver Pate
This recipe is inspired by Fabio Picchi, who is the creator of the finest liver pate I have ever eaten— anywhere on the planet. It’s origins, though, are from Annagloria.
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