#SCBDExclusive: Coastal Chaos, The Waterfront Restaurant debuts this Thursday in Brick, #NJ

scbdexclusive

 

Josh and Executive Chef. Matt

Josh and Executive Chef. Matt

Get your tastebuds ready, Jersey Shore. Josh Barnhard, restaurateur of Taylor’s Dockside Restaurant and  Josh’s Coastal Chaos is back with a new restaurant– Coastal Chaos, The Waterfront Restaurant.  Coastal Chaos is located ideally along the Metedeconk River on Princeton Avenue in Brick, NJ. Josh is taking up the space where his brother, Ryan Michael formerly  had his restaurant, Ryan Michael’s Waterfront Restaurant. Ryan has now taken up Josh’s old space and has a coastal barbecue concept in the works, stay tuned for details on that within the next few weeks. Now let us give you the details on what Josh has in store for you at  Coastal Chaos

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If you dined at Ryan Michael’s before this, be ready for a completely new concept. This time around, Josh is running operations and has an Executive Chef running the kitchen. Chaos’ Executive Chef, is a fellow Howell native and Howell High School graduate, Matthew Levine. Levine got his classical French training at The Culinary Education Center (an extension of Brookdale Community College)  in Asbury Park, NJ where he apprenticed under Chef John Brendesma. After graduation Levine became Executive Chef of the late Plan B in Asbury Park, Dive in Sea Bright, and last at Toast in Asbury Park. Levine told me, “I am really excited to part of the new restaurant with Josh. We are a great team and are excited to serve up ‘classy casual’, ‘chaotic comfort’ food in the new space.”

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 Coastal Chaos is definitely a foodies heaven. The lunch menu has soups, salads, and handheld items in it. This includes their take on the Caesar salad called,  Ides of March ($8.99) which has fresh romaine lettuce, grilled tomato, homemade croutons, grated asiago cheese, tossed in one of their three homemade dressings: Classic Caesar, Vegan, or Creole. I was also told that the Triple C Soup ($3.99/$5.99) is delicious and has fresh crab, herb roasted chicken, and sweet Jersey corn in it. Levine even included a the Brandesma Burger ($9.99), paying homage to his mentor, Chef John Brandesma. The burger is a seasoned half pound burger, topped with cheddar jack cheese, garlic-herb roasted tomatoes and pickled shallots. Getting hungry already?

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Dinner is just as delectable as lunch and features dishes such as Lucky Town Clams ($9.99) which is roasted clams topped with bacon hash, chorizo, onion leeks, carrot, celery and herb and Speakeasy Shrimp Cocktail ($8.99) three shrimp with a Bloody Mary cocktail sauce. The pasta selection also isn’t to be missed with dishes like, Lobster Mac N Cheese (19.99) which has Conchigle Giganti pasta tossed in their decadent truffle and cheese sauce with chunks of Fresh Lobster meat and topped with breadcrumbs. They also have something for those who are vegetarian and vegan, Vegan Lasagna ($16.99) which has fresh, local veggies layered with a vegan red sauce and tofu ricotta. If you are looking for seafood Coastal Chao definitely has you covered with dishes like Chaotic Paella ($20.99) Big Kahuna Salmon ($18.99). Last, the Georgia Baby Backs ($19.99) are not to be missed. These ribs are slow-cooked and topped  with the house-made grilled peach BBQ sauce and served with pan roasted corn and garlic smashed potatoes.  Coastal Chaos prides itself for serving fresh, never frozen and locally sourced ingredients in their dishes.

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The restaurant will be open for dinner opening night, this Thursday, March 20th from  4:30pm- close and will be open for lunch and dinner from this Friday. March 21st forward. They will also start serving breakfast beginning the weekend of March 29th. The breakfast menu will be the same menu from Josh’s previous breakfast & lunch concept, Josh’s  Coastal Chaos which will be sure to bring in some of his loyal regulars! Since the restaurant is along the Metedeconk River they also welcome anyone on their boats to dock & dine as they please. Coastal Chaos is currently a BYO restaurant but we hear working with a local winery is in the works.

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 Coastal Chaos is a family owned and operated BYO waterfront restaurant with a fun and friendly atmosphere. It’s tastefully decorated with a magnificent, scenic view of the Metedeconk River with outstanding cuisines, fair prices, and excellent customer service.” Levine and Barnhard plan to make it to their mission to give you that exactly.  Plan on coming to the  Coastal Chaos, The Waterfront Restaurant opening this Thursday or Friday? Let us know what you think! We’d love to see you there and know Josh and Matt along with their team are ready to feed you!

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#SCBDTravels: Do #LA the right way in 72 hours!

scbdtravels

About a month ago, I had the opportunity to travel to LA for my job at the time. It was my first time ever traveling to to the West Coast and I loved every bit of it. I stayed in Downtown LA in the Little Tokyo area which meant having ramen was a must.

Here are some of the spots I loved and checked out while I was in DTLA for 72 hours:
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1. El Pollo Loco (various locations)- It’s a chain but a great one, you can find down South in Texas and a long the West Coast. They serve some of the best rotisserie chicken, tortillas, rice and beans that fills you up!

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2. Ford’s Filling Station (Culver City) – My first night in LA, I spent going out with my cousin who lives in the area and we went to Ford’s for dinner. They serve homestyle classic American food with a Modern twist. I’d definitely come back since it was hip spot. The food was delicious and filling like they mention in the title.

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3. Sprinkles Cupcakes (various locations)- Home of the first cupcake shop in the US. Sprinkles is a staple in LA. The cupcakes are delicious and all they are cracked up to be. I enjoyed a classic cupcake– chocolate cake with chocolate frosting. The cupcakes are delicious and #SCBDApproved.

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4. The Original Pantry Cafe (DTLA)- This downtown LA restaurant is a staple in the area. They serve a homestyle breakfast so I decided to go with sausage gravy with biscuits. It was delicious and I’d definitely go back but keep in mind they only take cash!

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5.  Citadel Outlets (Citadel) – About a 20 minute drive from DTLA (without traffic), this outlet is huge and even has an American Apparel Outlet Store in it. I loved and had a great time shopping there. I would definitely come back on a weekend when I had more time on my hands.

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6. Daikokuya Ramen (Little Tokyo)- For about $10 and change you can get a hefty bowl of ramen and a soft drink. It’s delicious and LA local favorite. Keep in mind that they only take cash and be ready to wait and put your name down before your seated. It’s totally worth the wait!

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7. LA Live- The new place to eat, drink, and enjoy LA sports teams. I went to the Yardhouse while I was there and the spot was definitely the place to be. Check out there website, to see what other restaurants that are in LA Live.

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8.  JiST Cafe (Little Tokyo) – JiST is a hidden breakfast nook in Little Tokyo. They serve classic breakfast dishes with an Asian twist. I got chocolate chip and banana pancakes and the serving was huge and delicious! It was a perfect breakfast before my last day working in LA.

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9. In & Out Burger- No trip to LA or even to the West Coast is complete without stopping here. Yes, it’s fast food but its the bomb. I really loved my burger and fries and will be asking for animal sauce next time. It was such a deal and was only $5 too! No complaints!

I still can’t believe I went to as many places as I did in 3 days while I was in Cali! I definitely would love to live there eventually but until then I’ll be finding my way to vacation back! I got to take a peek into so many places I’d love really get to spend a day or two at to get the full experience, including Santa Monica Blvd.

Stay tuned for more travel posts!

Cheers,

scbdlogofinal

 

 

 

#SCBDEventRecap: #SCBDTeam takes Pizza Making Class at .@MilliesOldWorld

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Recently, the SCBD Team attended a pizza making class at Morristown, New Jersey’s own Millie’s Old World Meatballs and Pizza. Millie’s is a family style restaurant that was first opened by two brothers in honor of their grandmother and boasts an extensive menu of authentic Italian cuisine prepared in wood-fire and coal-burning ovens. Read what the team had to say about Millie’s, but be warned: your taste buds will soon be screaming for a taste of Millie’s dinner menu!

Being founder & Editor-in-chief of SCBD, I am always happy and love to give my team and I awesome experiences that we all love, whether it be a food and beverage adventure, fitness, etc! I came across Millie’s this summer when Jason & I were walking through Morristown looking for a place to have dinner. We didn’t want to go to a place we ate at before and Millie’s looked interesting, and we really liked the menu. We had a superb experience that time we went so once I saw Millie’s offered pizza making classes I knew the SCBD Team and I had to check it out and fill you in on the amazing experience.

Mind you, I was jetlagged that day due to work travel the week before and I had a great time and tried not to let it get in my way. Our instructor was the executive chef, Pete. He gave us the basics on the pizza dough, showed us how to properly roll it and last, create and cook our pizzas. We were treated to lunch filled with Millie’s specialties from their vodka and marinara meatballs, signature salads, prosciutto and handmade mozzarella and more. They also provided us with their variety of fountain drinks and they had ice for us to put our wine in.  I would recommend this to any foodie who wants to have a fun party or celebration, you learn a lot about pizza making and get to enjoy the great food serve.
 - Sara Monica, The Small Chick

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This Small Chick, Big Deals team event was a Pizza Making Event, and I do recommend doing this with your friends or family. We were taught how to properly roll out the dough, some history of the restaurant, and the options of pizza we have. Then, our instructor explained all the choices of toppings, cheese, and sauces we could use. They had a ton of choices. I couldn’t choose just one, so I split my pizza into three sections. The first two sections I put red sauce and a white pizza base with a vegetable mix (which included eggplant, peppers, artichokes, zucchini, and mushrooms,) and I topped it with basil. The final section was a white truffle cream and Prosciutto. Once the toppings were on it, we had the chef take the pizza and cook it. It took less than 90 seconds to bake! Then it was done. I loved all three types, but my absolute favorite was the Truffle cream and Prosciutto.

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Once we got back to the table, we had meatballs waiting for us in two different sauces: Vodka and Marinara. We also had two salads, the Arcadian Salad (which had candied walnuts, gorgonzola with apple smoked bacon in an apricot vinaigrette) and an Antipasto Salad. Everything was so good, the meatballs were so big and tasted so fresh. I couldn’t choose which sauce I liked better, both were so tasty. -Kristen Heard 

My first time at Millie’s was definitely a memorable one. Pete, our instructor, was very friendly and patient with us pizza novices, and I really enjoyed learning about what it takes to make some delicious pizza. I loved how hands-on the experience was and that we could make mistakes and Pete was there to help us get it right. The best part was being able to be behind the counter and make my pizza just like the employees do. Watching the process while dining is one thing but to be a part of it was fun and exciting. The sauces and toppings to choose from were delicious from freshly made mozzarella to a truffle sauce, (what?!) which were both absolutely amazing on my pizza. After making our pizzas we came back to a table full of meatballs, salads, fresh mozzarella and prosciutto as well as an antipasto. We ended the meal with a Nutella pie which was the cherry on top of a delicious meal. I highly recommend going to Millie’s for some amazing food and a friendly staff. I will definitely go back for more deliciousness! -Kristen Lefkus 

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If you have a chance to take one of Millie’s Worlds Pizza making classes, it is definitely a must do! Not only do you get to make your own pizza, you also get to eat it along with learning some cool facts about Millie’s Restaurant. While attending this class, I learned about two different kinds of ovens they use for their pizza making: coal-fired and wood-fired, each adding a little different touch. Peter the Chef at Millie’s teaches the class and gives hands on instructions of how to properly roll, flatten and prepare your pizza. Next, we went over to the kitchen where we were able to get creative with as many toppings and sauces as we would like. Since I couldn’t choose just one, I made four different slices in one! Our pizzas were cooking in the wood-fired oven, which bakes at 900 degrees and is finished in a matter of 90 seconds. When our pizza was finished we got to try some of their antipasti salads and their fresh mozzarella platter with prosciutto. We also had their famous meatballs! This recipe was passed down by the owner’s grandmother. You have a choice of marinara meatballs or meatballs with vodka sauce. Everything was to die for at Millie’s, but my absolute favorite was the Nutella pie for dessert which is topped with fresh cannoli cream. My experience at Millie’s was so good, I was back the next week for more! -Jessica Danto 

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Despite running late due to a “light dusting” of snow, I had a really awesome experience at Millie’s Old World Meatballs and Pizza. I walked in to a table full of beautiful salads, mozzarella cheese platters, and meatballs. I started with a plate of the arugula salad and some homemade mozzarella. The salad worked so well together, especially with the prosciutto-wrapped breadsticks. I tried the arcadian mix salad next and was equally impressed; however, the star of the dish was the applewood smoked bacon. The strips were thick and crispy, with a really deep smoky flavor. The mozzarella was creamy and incredibly fresh. There is a huge difference between mozzarella made in house and mozzarella that is brought in. Because I was late, my pizza lesson was a private lesson. I went into the kitchen prepared to show off my pizza-making abilities only to find that Neapolitan pizza is very unique. After a valiant first attempt at stretching the dough, I was ready to top my pizza. I decided to make a ½ margherita, ½ Helena pizza. I topped the margherita side with fresh basil, homemade mozzarella, tomato sauce, and sprinkled it with parmigiano reggiano. The Helena side was my own creation of white truffle cream sauce, broccoli rabe, roasted tomatoes, mushrooms, and diced onion. The pizza was so light and crispy and restored my confidence in my pizza craftsmanship. For dessert, we had nutella pizza with scoops of cannoli filling on each slice. Pizza, nutella, and cannoli: there is so much beauty in this world. I am so glad that we had this experience as a team, and I will definitely be back soon. -Helena Riede

I am so pleased that I was able to take part in the experience of learning how to make wood-fire pizza at Millie’s Old World Meatballs & Pizza. Chef Peter and the staff provided a fun and interactive class for our group. What made the class special was learning the background and technique of what makes Millie’s pizza dough so unique. Chef Peter exudes passion for everything from the fresh and homemade ingredients down to the final product. This really shone through in his teachings and demonstrations. Savoring our homemade pizzas paired with some other house specialties that Millie’s shared with the group was the perfect end to a great afternoon. Millie’s Old World Meatballs & Pizza will definitely become a regular in my restaurant rotation!  -Missy Somers

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The Wood Fire Pizza Making Class is new to Millie’s. It is around $25 per person (tax & tip not included) and involves you making your own pizza, meatballs & salad for the table. Contact 973.267.9616 or email events@milliesoldworld.com for more information or about having your own event or private party!

#SCBDReview: Show Goes On at Circo

scbdreview

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There’s a circus in Manhattan and involves an adorable Venetian man who told The Dentist that he better be nice to me OR ELSE, followed by a sly wink and a coy smile. This isn’t a bar joke. This is true life at Circo in midtown Manhattan. I grew up eating at Circo, an Italian midtown staple located on 55th Street between 6th and 7th Avenue, right across from the famous New York City Center. I grew up knowing the friendly Venetian man named Bruno. Knowing just how wonderfully cheeky Bruno is, I wanted to go there as a last resort with The Dentist.

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I wanted to try something new. I wanted to broaden my horizons. When The Dentist told me he wanted something Italian, I wanted to be adventurous and step outside of my childhood comfort zone of Circo. I walked to 56th Street in order to try Basso56. I knew full well that I was walking in at primetime Manhattan dinner hours on a Friday night without reservations. Alas, Basso56 would not have a free table for another hour and a half. I tried Patsy’s right next door since they proudly display photos of famous celebrities who ate there. I wanted to join in on that club, but they, too, were full for another hour and a half.

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I sighed, knowing full well that Circo for Friday night Italian food it was. Bruno welcomed The Dentist and I with open arms, without a reservation. We had a lovely booth-style table and a kind lady checked in my trench coat for me. Circo is like your friendly neighborhood Italian restaurant, if your kind of neighborhood is midtown Manhattan. The food is always fresh, delicious, and made with Venetian love. It’s been consistently scrumptious for the past seven years that I’ve been going there.

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The Dentist had a great time at Circo. I asked him for his objective opinion of the restaurant, considering I grew up there eating Ravioli Di Mamma Egi and homemade gelati e sorbetti because they make their own gelato and sorbet ice cream over there. They even have a gelato cart outside of the restaurant. The Dentist was extremely entertained by the rotating figurines on top the restaurant since the theme of Circo is the circus. The bread basket alone was enough to keep him coming back for more. Perhaps, it was fate that the other two Italian restaurants I wanted to try that evening were fully booked. At least I knew that even with no reservations, The Dentist and I fit in perfectly with the classy neighborhood company at Circo.

I leave you with this food for thought quote by my boy, Drake:

“I’d much rather sit here in silence
I send all my money to banks in the islands and eat with Italians, I do”

Cheers! Say “ciao” to Bruno for me.

 

LINKS

CIRCO MAIN WEBSITE                                                                    http://www.circonyc.com/index.html

HEY NEW YORKERS! THEY DELEIVER TOO                               https://www.delivery.com/nyc/circo

TWEET CIRCO AND SIGNORE BRUNO AT @CIRCORESTAURANT

 

 

 

 

#SCBDRecipe: BLT with Fried Eggs

scbdrecipeBacon, lettuce, tomato. BLTs. Fast, easy, little clean-up involved and, the best part: so tasty. What’s not to love?! 

Honestly, I am not the biggest fan of tomato so I like to experiment with other toppings to add to a BLT sandwich. These add-ons include sun-dried tomato spread, cheese (various types) and fried eggs. All delicious!

This BLT included toasted bread, the B, the L, the T, cheddar cheese and fried egg. Even though I am sure there is no instruction needed for this “recipe” I will explain quickly below how to put this tasty creation together.

 

1. Cook your bacon. Thick-cut peppered bacon is my bacon of choice. (I bake it in the oven at 350º for about 17-20 min. Place on a cookie sheet covered in tin foil for super easy clean-up.)

2. While bacon is cooking, fried up your egg the way you like. (I like over-medium.) Add salt and pepper to taste.

3. You can also slice your tomato, cheese and lettuce during this time as well.

4. When the bacon is just about done, start toasting your bread. This way everything will still be warm while you are building your sandwich.

5. Build your sandwich the the bacon, lettuce, tomato, cheese and fried egg.

#SCBDFavorite: Valentine’s Day Outing Options

scbdfavoriteWhether with a friend or with a spouse, mid afternoon or late night, there are a bunch of great places to celebrate this Valentine’s Day.

Sotto13

Happy Hour Party ($35/person) 

  • Three passed tapas items such as chickpea fries with sundried tomato pesto, yellowfin tuna crudo and crostini with roasted tomato and fresh mozzarella
  • Two passed pizzas such as “the forager” with wild mushrooms, ricotta and truffle oil or the Mortadella pizza with sicilian pistachios, mozzarella and pecorino romano
  • House selections of red & white wine, seasonal sangria, peroni beer

Group Function Menu ($60/person)

  • Three pizzza or tapas items such as spicy sausage pizza, chickpea fries with sundried tomato pesto or lemon and saffron arancini
  • Two antipasta items such as tuscan sale ceasar or veal-beef-pork ricotta meatballs
  • Two pasta dishes such as fresh rigatoni with spicy lamp sausage or lasagna al forno with truffle
  • Two carne e pesce items such as bone-in skate wing piccata or garlic and rosemary marinated skirt steak
  • Dessert of mini cannolis and warm bambolini

Brunch Party ($45 per person)

  • Two antipasta dishes such as kale caesar or chickpea fries with undried tomato pesto
  • Two breakfast items such as french toast or baked crispelle
  • On pizza such as margherita with fresh mozzerella
  • Brunch cocktails such as raspberry-white peach bellini and the Sotto 13 Bloody Mary

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So many great choices, I WANT TO GO TO THEM ALL!
Have A Happy Valentine’s Day <3

 

#SCBDExclusive: Bantam Bagels has Superbowl Sunday and Valentine’s Day all Boxed Up!

scbdexclusive

Bantam Bagels has created a Tailgate Box with three different flavors made especially for you to create your own at-home tailgate on the day of the big game. The three flavors are, Hot Pretzel, Bleecker Street and Buffalo.

  • Hot Pretzel bantam is a salt bagel filled with cheddar Dijon cream cheese
  • Bleecker Street bantam is a pizza dough bagel topped with a thin slice of pepperoni and filled with marinara mozzarella cream cheese
  • Buffalo bantam is a celery carrot bagel filled with buffalo chicken blue cheese cream cheese

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Bantam Bagels has a Valentine’s Box with three different flavors made especially for V-Day, Cookies & MilkRed Velvet and French Toast.

  • Cookies & Milk bantam is a brown sugar walnut bagel filled with sweet walnut cream cheese
  • Red Velvet bantam is a red velvet bagel filled with cream cheese icing cream cheese
  • French Toast bantam is a cinn nutmeg egg bagel filled with a buttery maple syrupy cream cheese

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What are you waiting for? GO GET YOU SOME!

http://www.bantambagels.com/

 

#SCBDRecipe: Score Big With These Super Bowl Snacks

scbdrecipe

How many of you are hosting a Super Bowl party? Or, going to watch the game at a friend or family member’s home?

Either way, you will probably be whipping up some snacks for you and your fellow party-goers to munch on while watching the game, commercials (probably my favorite part) and Bruno Mars and The Red Hot Chili Peppers during the halftime show.

Not sure what you are going to make yet? Don’t just go to the store and pick up a generic, run-of-the-mill veggie or meat and cheese tray – try these ideas to help make this the tastiest Super Bowl party your friends will attend.

sb snacks

Bacon Wrapper Jalapeno Poppers | Grilled Portobello Sliders | Rice Krispie Footballs | Loaded Baked Potato Dip | Chicken Parm Sandwiches | Grilled Cheese

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Guacamole and Bacon Bruschetta

There are many other great, and easy, ideas on my Pinterest board of Super Bowl Munchies. What other great ideas do you have for snack for football parties – or any other gathering in general? Share your thoughts and ideas!

 

#SCBDRecipe: Egg Nog

scbdrecipe#SCBDRecipe: Egg Nog

“There is no such thing as Christmas without Eggnog”

December 24th Marks National Egg Nog day on the Foodie Calendar. Egg Nog comes out on shelves mostly during the holiday season as it is a very festive Holiday Beverage. There are many different things you can make with Eggnog such as Drinks, Milkshakes and even Cheesecake. You can find already made eggnog on your shelves at all local supermarkets during the holiday season!

 

 

eggnog

 

 

Recipe for Egg Nog:

 

Makes 8-12 Servings

 

Ingredients:

 

6 Eggs

 

1 Can Sweetened Condensed Milk

 

1 Teaspoon Vanilla Extract

 

1 Quart Milk

 

1/3 Pint Heavy Whipping Cream

 

1 Pinch ground Nutmeg

 

1 Pinch Salt

 

Directions

  1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  2. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
  3. Add whip cream if desired
  4. Enjoy!

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#SCBDRecipe: Cookie Cutter Pizzas-Prosciutto, Bleu Cheese and Caramelized Pear

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The holidays are here and that means cocktail party season! Most gatherings during this time of year feature an array of appetizers for guests to indulge. I know I personally throw a Christmas Fundraiser every year and I am always looking for new fun, tasty, and festive ideas  to cook up for the event.

 

The recipe I’m sharing in this post will be the perfect party pleaser for your holiday event. These mini pizzas are easy and yet they have a touch of elegance to impress your guests with gourmet ingredients like caramelized pears, bleu cheese, and prosciutto. The best part: they can easily be changed to fit any party theme!

 

My post highlights my trial run on this recipe for this year’s Christmas Party and they turned out delicious. (Just asked my neighbor-I let her taste test with me!) They will definitely be part of this year’s spread!

 

Cookie Cutter Pizzas-Prosciutto, Bleu Cheese and Caramelized Pear

 

Special Tools Needed:

rolling pin

cookie cutters of your choice (I used Christmas ones to fit my party theme)

pizza stone (if you have one-not required.  I just prefer to use a pizza stone)

 

Ingredients:

1 package of pre-made pizza dough (I used Trader Joes Plain Dough)

1 pear-sliced thin

5 oz fontina cheese-grated

5 oz crumbled blue cheese

2 slices of prosciutto-cut into 1 inch pieces

2 garlic cloves-minced

2 shallots-sliced

2 tbsp butter

2 tbsp brown sugar (I used light brown sugar)

2 tbsp olive oil

Dash each of salt and nutmeg

Cooking Spray

 

Recipe:

Preheat oven to 400 degrees (If you are using a pizza stone make sure you place this oven while the oven pre-heats).  Let the dough sit at room temperature for 15-20 minutes before rolling out.

 

Meanwhile, add the 2 tablespoons of butter and 1 of your tablespoons of olive oil in a medium pan over medium-low heat.  Once the butter is melted and just slightly bubbling add the pears, salt and nutmeg to the pan. Cover and let simmer for about 15 minutes. Then stir in the brown sugar, cover again and heat for another 5-10 minutes (Cook until sauce has thickened). Once done, remove pears from heat and put aside for later use.

The pears while caramelizing

The pears while caramelizing

 

In another small pan heat the reaming tablespoon of olive oil over medium heat. Add the sliced shallots and let cook for 1-2 minutes until they begin to turn opaque. Add the minced garlic for another minute or two. Remove from heat and put aside until ready to top your pizzas.

Roll out you pizza dough (Does not have to be in a circle since we will be using cookie cutters) to desired thickness.

I will admit that I did not roll out the dough as thin as I would have liked for this first go around. They were more like mini pan pizzas (Not what I was going for but still just as tasty).

 

Use cookie cutters to cut out shapes with the dough. Once you have cut all that you can with your first roll out, take the scraps and roll back out again to cut out more shapes. Repeat the process until there is no dough left to use. (I was able to get 7 out of mine-but as I mentioned I would have liked my dough a little thinner).

Cutting the dough into festive shapes

Cutting the dough into festive shapes

Spray each dough cut-out with thin layer of cooking spray. Then layer each pizza with fontina cheese followed by the pears, shallots and garlic, prosciutto and finally top each off with the blue cheese.

All ready to bake on the pizza stone

All ready to bake on the pizza stone

Using a spatula, transfer each pizza to your warmed pizza stone or onto a slightly greased cooking pan. Cook for 17-23 minutes (Depending on the thickness of your dough) until the dough is golden brown and cheese is melted.

 

Your pizzas are now ready for your holiday crowd! Enjoy!

The final delicious product

The final delicious product

 

 

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