Star-Studded Starters

FESTIVE APPETIZERS FROM SOME OF THE STATE’S BRIGHTEST CHEFS

photography by steve rizzo

HONEY MASCARPONE TOASTS MAKES 4 TO 6 SERVINGS Recipe courtesy of Executive Chef Marcus Woodham, The Bower, New Orleans 8 ounces mascarpone cheese2 tablespoons honey2 lemons, zested1 teaspoon fresh thyme leavesPinch salt⅓ cup Luxardo Cherries in juice½ teaspoon half-cracked black peppercorns1 loaf focaccia, cut into ½-inch slices 1. In the work bowl of a food processor, place mascarpone, honey, lemon zest, thyme, and salt; process until smooth. (Do not overprocess.) Transfer to a bowl, and top with cherries and juice and peppercorns. Serve with focaccia for dipping. “This is a very simple and quick dish to execute. With everything else going on, all the holiday cooking, cleaning, and organizing, this dish is quick, fast, and delicious to have set out on your table while entertaining. I will sometimes add a shot of water or heavy…

You're reading a preview of

Louisiana Cookin' (Digital) - 1 Issue, November/December 2022

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.