Sunday in the Kitchen

My assignment for tonight's neighborhood Christmas party was to bring an appetizer.  My first thought was Artichoke Dip, that lucious cheese dip that has been a favorite for years.  Then I thought, why play it safe? 


Black Pepper Cheese Shortbreads

So today was all about trying new recipes, some with success, others not so great.  The first recipe was Kale Chips since there was kale in the garden ready to be picked.  I used the standard recipe with olive oil and seasoned salt, but I did not like the results.  I think the problem is my kale, the curly variety.  The biggest problem was not the flavor, but the texture.  But I'm not giving up.  Next time I will try a different variety and see if what happens.
Next on the list are two recipes from Virginia Willis' new book, Basic to Brillant, Y'all.  As I am writing, the Black Pepper Cheese Shortbreads are in the oven, with one minor change.  Instead of sharp white Cheddar cheese, I am using extra sharp Cheddar since that was what was in the frig.  I was "brillant" and added a pecan garnish.

The second recipe is Mini Country Ham Cheddar Biscuits.  They are hanging out on our cold screened-in porch waiting for their time in the oven.  I decided to go "brilliant" with time and make the Honey Bourbon Butter.  Who knew that adding bourbon would add such an unique flavor to the honey?

Sorry, no recipes for these, you will have to buy the book!  Thanks, Virginia for a great cookbook that allows us to take our creations from basic to brilliant!