Elevated Party Mix recipe and cookbook review: Savor: Entertaining with Charcuterie, Cheese, Spreads & More by Kimberly Stevens

#KimberlyStevens #Savor #CiderMillPress #party

81G3Cxr1LSLDo you wish you could make all those fabulous gourmet goodies that you buy at a really good deli counter? Savor: Entertaining with Charcuterie, Cheese, Spreads & More is filled with them! She leaves lots of room for customization, so you can make everything your own. Kim Stevens will have foodies inspired to play. Everything we’ve tried has been absolutely delicious. And interesting. This is the book that will make you a cocktail party or picnic hero.

She does not do a lot in the way of telling you how to coordinate things, but if you’re looking to create gourmet noshes, you probably already have the requisite pairing vision.

I made her Elevated Party Mix. Then I made it again. And again. This is that perfect savory treat for family game night, a cozy fireside movie-fest, or a fun cocktail party. She encourages customization, and each time I made it I played with it til I had our perfect party mix down. I’ll give you both Kimberly Stevens’ Elevated Party Mix and my perfect-for-us tweaked version. Most of you reading my blog are massive foodies! I wanna hear what two spices you’d swap in to make your family mix. I’ll tell you all about the rest of the book after the recipes!

A huge thanks to Cider Mill Press for letting me share this with you!


4wmElevated Party Mix

A hot-and-spicy take on a bonafide classic. Don’t be shy about substituting your favorites for what’s suggested here.

Yield: 12 cups Active time: 15 minutes Total time: 1 hour and 30 minutes

Ingredients
6 cups Chex
1 cup pretzel twists or sticks
1 cup sesame sticks (typically found in the bulk food area at a health food or grocery store)
1 cup white cheddar cheese crackers
1 cup cashews
1 cup pecans
½ cup sesame seeds
¾ cup unsalted butter
1 ½ Tablespoons soy sauce
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon cayenne pepper

Directions
1. Preheat oven to 250°F.
2. Line two baking sheets with parchment paper.
3. Combine Chex, pretzels, sesame sticks, crackers, nuts, and sesame seeds in a large bowl.
4. Place the remaining ingredients in a medium saucepan and cook over medium heat until the butter is melted.
5. Stir the melted butter mixture and then pour it over the cereal mixture. Stir until evenly coated.
6. Spread the mixture onto a prepared baking sheets and bake for one hour.
7. Remove from oven and let cool before serving. This mix will keep in an airtight container for one month.

Jen’s Party Mix

I decreased the Chex in favor of more cheez-its and pretzels, and swapped garlic and onion in for garam masala and curry powder.

Yield: 12 cups Active time: 15 minutes Total time: 1 hour and 30 minutes

Ingredients
3 cups Chex (I love the wheat kind for its sweetness)
2 cups pretzel twists or sticks
1 cup sesame sticks (typically found in the bulk food area at a health food or grocery store)
3 cup white cheddar cheese crackers
1 cup cashews
1 cup pecans
½ cup sesame seeds
¾ cup unsalted butter
1 ½ Tablespoons soy sauce
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon sugar
¾ teaspoon cayenne pepper

Directions
1. Preheat oven to 250°F.
2. Line two baking sheets with parchment paper.
3. Combine chex, pretzels, sesame sticks, crackers, nuts, and sesame seeds in a large bowl.
4. Place the remaining ingredients in a medium saucepan and cook over medium heat until the butter is melted.
5. Stir the melted butter mixture and then pour it over the cereal mixture. Stir until evenly coated.
6. Spread the mixture onto a prepared baking sheets and bake for one hour.
7. Remove from oven and let cool before serving. This mix will keep in an airtight container for one month.


Continuing my review of the book…..

My thoughts and pics of the recipes we tried:
1) Dinner. Venice Beach Wines Classic Hummus – p 170 and Lady and Larder Bay Blue Green Goddess Crudite Dip – p 177. I rounded out the platter with crudité, whole wheat pita, grapes, olives, and nuts. It was a lovely dinner.
2) Venice Beach Wines Classic Hummus – p 170. Super nutritious chick pea and edamame blend. Great flavor. She doesn’t specify which salt, but it’s definitely the amount for kosher salt. If you’re using iodized table salt, cut the amount in half and taste it before you decide to add any more.
3) Lady and Larder Bay Blue Green Goddess Crudite Dip – p 177. I love this take on green goddess. You fold blue cheese into it and it really makes it special.1wm

4) Elevated Party Mix – p 143. This stuff’s amazing. She said to sub in your favorites, and I was in a garlic and onion mood, so I subbed in garlic powder and onion powder for the garam masala and curry powder. It just called for chex cereal. I went with wheat chex, but you could do rice or corn depending on your food mood. The soy sauce gives it an addictive umami pop. This vanished. Total keeper.4wm
5) Dinner. Black Olive Tapenade – p 165, Herb Roasted Almonds – p 134, Quince Paste – p 109, and Cheese Twists – p 49. I finished the platter with a little Manchego cheese, grapes, apricots.5wm
6) Black Olive Tapenade – p 165. This one’s ready in 5 minutes. The fresh lemon juice gives it a leg up on the store bought stuff. It’s nice and garlicky.
7) Herb Roasted Almonds – p 134. These are fabulous. We always buy rosemary marcona almonds, so I went with rosemary instead of thyme and savory. They smell wonderful while they’re roasting, too.

8) Quince Paste – p 109. I buy this at the store all the time to go with Manchego cheese. For about $5, I made about $40 worth of the stuff. It’s very easy, too. It took longer to set up than the time in the recipe, so mine was spoonable rather that sliceable the first time we tried it.
9) Cheese Twists – p 49. These have tons of flavor and lovely texture, and you get a head start by using frozen puff pastry, so they’re easy, too.

I’ll update this as I play in the book more.

Some others I have flagged to try: Sea Salt and Herb Crackers – p 41 * Rustic Bakery Feta and Herb Quickbread – p 55 * Classic Stout Bread – p 58 * Murray’s Cheese Baked Brie Two Ways – p 70 * The Big Dipper: Murray’s Cheese Classic Fondue – p 73 * Murray’s Cheese Beer Cheese – p 74 * Murray’s Cheese Raclette at Home – p 77 * Ester’s Wine Shop & Bar Strawberry Rhubarb Chutney – p 108 * Blood Orange Marmalade – p 110 * Pantry Chutney – p 113 * Apricot and Chili Jam – p 114 * Homemade Horseradish – p 127 * Garlic and Dill Mustard – p 129 * Maple Candied Walnuts – p 137 * Smoked and Spicy Almonds – p 141 * Dilly Beans – p 147 * Pickled Beets – p 150 * Chicken Skin Butter – p 175 * Roasted Beet Spread – p 183 * White Bean and Rosemary Spread – p 185 * Roasted Pumpkin Dip – p 189 * Green Hummus – p 190 * Baba Ganoush – p 193 * Fontina Jalapeno Hush Puppies – p 208 * Tempura Broccoli – p 209 * Baked Apples Farcie with Calvados, Pork, and Goat Cheese – p 212 * Mike’s Hot Honey Mustard Pork Skewers – p 219 * Mike’s Hot Honey Cheese Stuffed Figs with Hot Honey Port Syrup – p 220 * Artisan Cheese Ball – p 228 * Venice Beach Wines Creamy Lemon Curd – p 241

*I received a copy to explore and share my thoughts.


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Savor: Entertaining with Charcuterie, Cheese, Spreads & More

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