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Ancho
Chile Tart
The rich, earthy ingredients in this tart create a sophisticated
prelude to a meal. It’s delicious on its own, but we love to
dress up this dish by setting it atop black beans tossed in a
buerre-blanc sauce. The center of the tart may be a bit soft
when it first comes out of the oven, but will continue to set as
it cools. If the top begins to brown at a faster rate than the
custard sets, place a layer of parchment paper over the tart to
protect it.
Artichoke Dip
This appetizer is
quick and easy to prepare. We appreciate that it can be made in
advance and heated in individual portions—artichoke dip is like
gold in the refrigerator when it comes to impromptu
get-togethers. This dip tastes amazing on warm focaccia bread,
fresh out of the oven.
Cumin Flecked Mixed Olives with Goat Cheese
Great for a tapas dish, this herbed olive and cheese
appetizer carries savory Spanish flavors. We love to pair this
with Lavash Cracker Bread.
Fire Baked Goat Cheese
Although
the pepper-driven base ingredients for this appetizer carry a
touch of heat, the addition of creamy goat cheese smooths out
the finishing flavors. We think our warm, crisp Fire Cracker
is the perfect conduit for this sizzling starter.
Clams Cataplana
A cataplana is a Portuguese cooking vessel that looks a bit like
two copper woks joined by a hinge. Generally cataplanas are used
to steam clams and other seafood, the idea being that the lid
remains closed for the steaming process, and can be opened at
the table for an impressive presentation. |
Olive
Tapenade
Our twist on traditional tapenade invites
the presence of mayonnaise to lighten its disposition. A
reliable dip for breads, crackers, and vegetables, when we make
focaccia bread in our test kitchen, we always include a small
bowl of this tapenade as an accompaniment. If there happens to
be a bit left the next day, the remainder makes a great savory
spread for grilled sandwiches.
Prawns Wrapped with Proscuitto and Basil
Skewered appetizers add a festive slant to
standard starters.
Steamed Clams in Thyme Coconut Sauce
Wood Stone’s coastal
location in Bellingham, Washington is an ideal environment for
shellfish. Here in the Northwest, we enjoy
some of the freshest clams, oysters and mussels in the world.
This shellfish recipe calls upon the salty sweetness of the
manila clam, a tasty variety that is appreciated for its
colorful shell patterns and ease of opening upon being steamed.
Prepared in our ovens with fresh thyme and a creamy coconut milk
sauce, there are few dishes that better represent the region we
call home.
Roasted Antipasti Platter
"Antipasti" is an Italian term for cold hors d’oeuvres. It
derives from the Latin word "ante" (before) and the Italian word
"pasto" (meal). The aromatic
flavors in our renditions of antipasti come from the
carmelization of sugars in our fire-roasted vegetables, a
process that encourages their elegant flavors to shine. This
platter is a fresh way to kick off a meal.
Wood Stone Drummettes
A sizzlin’ addition to any appetizer menu, these chicken
drummies are great finger food. |
