Katie Lee Joel's Easy Appetizers
Katie Lee Joel, accomplished cook and food writer and wife of rock star Billy Joel, is out with her first cookbook, "The Comfort Table."
She's also a brand new Early Show contributor.
The book is a compilation of her favorite recipes from her childhood. In addition, it also features tips on preparing and throwing fabulous and effortless dinner parties.
Says Katie Lee, "My dining and entertainment philosophy -- I can boil it down to "the three C's -- I like my food like my fashion: casual, classic, and with a touch of couture."
Katie Lee, who goes by Katie, also says, "I love to have a dinner party. I love to have people over. I like the feeling it creates in my home -- having guests laughing and telling their stories, and I put a lot of thought into it. I plan my menu kind of depending on whatever mood I'm in.
"I think it's fun to serve comfort food, because it's an instant ice-breaker. If somebody's expecting fancy food and you whip out some fried chicken, they feel like, you know, they can put their elbows on the table and the etiquette police aren't going to come out.
"I also like to set my table. I like to make it look really nice, and I do that usually the night before, so I'm not rushing around, and I like to get as much done ahead of time as possible."
This week, The Early Show will feature Katie in three segments, during which she'll prepare recipes from her book.
On Monday, she showed how to make a few of her favorite cocktails and punches. On Tuesday, it was appetizers -- all of thm simple to prepare. And Wednesday, she'll have desserts, including a peach cobbler she says is husband Billy's favorite.
Editor's note: "The Comfort Table" is from Simon Spotlight Entertainment, an imprint of Simon & Schuster, which is part of the CBS Corporation, as is CBSNews.com.
Katie, who was raised in a modest, tight-knit West Virginia family, began cooking at the tender age of four, under the guidance of her mentor, Grandma Dora. Using fresh vegetables from her grandpa's garden and meat from the family's cattle and pig farms, Katie quickly learned the value of seasonal ingredients. Many of the classic recipes in "The Comfort Table" come directly from her Grandma's kitchen, but with Katie's special twist.
Appetizer Menu
Fiesta Wontons
Artichoke dip
Deviled eggs
Pimento Cheese Spread
Gorgonzola & Fig Crostini
Crudités Platter
TIPS
RECIPES
Fiesta Wontons
1/2 pound lean ground beef
1/4 cup grated yellow onion
2 ounces cream cheese (1/4 cup), at room temperature
1/4 cup shredded Cheddar cheese
1 large whole egg
2 tablespoons dry bread crumbs
2 tablespoons taco seasoning
2 tablespoons minced fresh cilantro
36 square wonton wrappers
1 large egg white, lightly beaten
2 cups canola oil
Fresh cilantro leaves
Salsa
In a medium bowl, combine the beef, onion, cream cheese, Cheddar, the whole egg, bread crumbs, taco seasoning, and cilantro.
Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white using a pastry brush and fold to seal in a triangle. Place the wontons on the baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.
In a deep heavy pot, heat the canola oil to 375°F. A few at a time fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
Garnish with fresh cilantro leaves and serve immediately with salsa.
Yield: about 36 wontons (6 servings)
For a reduced-fat version: Instead of frying, preheat the oven to 500°F. Brush the wontons with lightly beaten egg white and bake for 7 to 8 minutes.
Hot Spinach and Artichoke Dip
One 8-ounce package cream cheese, at room temperature
One 9-ounce package artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
1 cup steamed spinach (1 pound raw or one 10-ounce package frozen chopped spinach, thawed), well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 garlic cloves
6 large fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded mozzarella cheese
Preheat the oven to 375°F. Grease a 2-quart baking dish.
In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt, and pepper. Spoon into the baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 25 to 30 minutes.
Serve with crackers, tortilla chips, or toasted rustic bread.
Yield: 4 servings
Deviled Eggs
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow prepared mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Paprika
Place the eggs in a large saucepan and cover with water. Add the vinegar. Bring to a boil over high heat. Turn off the heat and cover. Let sit for 15 to 18 minutes. Drain off the water. When cool enough to touch, remove shells.
Slice each egg in half lengthwise. Remove the yolks and place in a food processor. Arrange the whites on a serving platter. Add mayo, mustard, salt, and pepper to the yolks. Blend until smooth. Scoop the yolk mixture into a resealable plastic bag. Use scissors to snip off the end of the bag. Use the bag like a pastry bag to pipe the yolk mixture into the egg whites. Sprinkle each deviled egg half with paprika. Cover loosely and chill until serving time.
Yield: 6 to 8 servings
Pimento Cheese Spread
4 cups shredded sharp Cheddar cheese
1/2 cup mayonnaise
1/4 cup pimentos, whole or chopped, drained
1 tablespoon pickle relish
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce, optional (use as much or as little as you like)
In a food processor, pulse the cheese until it looks like fine meal. Add the mayo and blend until creamy. Add the pimentos, relish, onion powder, salt, pepper, and hot sauce. Blend until combined.
Serve with crackers or toasted bread.
Yield: 2 cups
Gorgonzola and Fig Crostini
1 loaf French bread, cut into about 32 1/2-inch slices
2 to 3 tablespoons olive oil
1/2 pound Gorgonzola dolce, crumbled or mashed
3/4 cup fig jam
Preheat the oven to 350°F.
Place the bread in one layer on one or two baking sheets. Drizzle or brush the bread with the olive oil. Bake for 10 to 12 minutes. Bake until crisp and golden. Remove from the oven and let cool slightly.
Spread each slice of toast with about 1 tablespoon Gorgonzola. Top with a teaspoon-size dollop of fig jam. Transfer to a serving platter.
Yield: 6 to 8 servings
Crudités Platter with Roasted Red Pepper Dip
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
2 roasted sweet red peppers (store bought or homemade)
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 scallion, green part only, thinly sliced
Assorted vegetables (radishes, fennel, sugar snap peas, celery, carrots, etc.)
In a food processor, combine the cream cheese, mayo, red peppers, lemon juice, salt, and pepper. Blend until smooth. Transfer to a serving dish and chill until serving time. Before serving, garnish the dip with the chopped scallion.
Arrange the vegetables on a serving platter and serve with dip.