Monday, May 3, 2010
Rachel here: Ok, so I know I fried pickles for our Friday post, but bear with me because fried olives are truly amazing. The first time I had them was at a restaurant in Berkeley that's now closed with a friend who I had a lot of fun with. Though much has changed in the years since then, I have never forgotten how truly awesome fried olives are. After making the pickles last week, I couldn't stop thinking about these fried olives from yore and decided I'd try my hand at them. The recipe I concocted was pretty simple and, though not as hearty a coating of fried stuff as I'd attained on my goat cheese medallions from a month or so ago or as I got to stick to my pickles last week, John and I concurred that they were not only edible, but delicious. I will definitely be whipping these up again in the not too distant future (I'd say "near future" but I'm pretty sure I should stop frying things for a little while...this penchant for frying can't be good for my arteries). When combined with the recipe my mom's sharing below, I feel like we could host a sort of retro dinner party. What appetizers do you whip up in a jiffy?
2 dozen olives of your choice (I used a medley of jalapeno stuffed, kalamata and sweet italian)
1/2 c. bread crumbs
1 tspn. salt
1 tspn. paprika
1 tspn. chili powder
2 T. cornstarch
3/4 c. milk
In a small bowl, combine the bread crumbs, salt, paprika, chili powder and cornstrach. Mix well. In a second bowl, beat your egg and stir in the milk. Dipping the olives first in the bowl of wet ingredients and then in the bowl of dry ingredients, add to your hot vegetable oil (you know your oil is hot enough when you drip water over it and it sizzles). Fry until golden brown, drain and serve with lemon wedges. Sooo good!
Janet here: My mom used to make this recipe, which is, inexplicably, called Empire Pate. A New York State reference? Something from Olde England? Who knows. At any rate, it is ridiculously easy to make and always a hit. I hope you enjoy it.
6 oz cream cheese--whipped if you're lazy or in a hurry; brick if you've remembered to put it out ahead of time to soften to room temperature
4 oz grated cheddar cheese
2 tablespoons dry sherry
2 teaspoons or to taste, curry powder
1/4 cup chutney
2 scallions, diced
Mix the cream cheese, cheddar cheese, sherry and curry powder. Form into a brick or whatever other clever shape you want and put it in the fridge. When you're ready to serve, spread 1/4 cup chutney on top and the scallions.