Though summer is coming to a close, I do find this time to be the most fun with a few last-minute parties, dinner potlucks, and extra girls nights. Food is one of the big wow factors at any of these events, along with good ambience and decor. As we approach Labor Day weekend (a great time for hosting any of the aforementioned events!), we chatted with writer and cook Kylie Mazon-Chambers, a.k.a. @cookingwithcocktailrings, to share a few foolproof recipes that will be a hit during your long weekend festivities, below.

Rosemary White Bean Dip

Photo: Courtesy of Kylie Mazon-Chambers

“I’ve been making this rosemary white bean dip for years and it’s always a hit. It’s my go-to for entertaining because it’s easy to make with a few ingredients and it tastes even better the next day, so it can be made ahead of time!”

Ingredients:

¾ cup extra-virgin olive oil
4 cloves of garlic, smashed
2 sprigs fresh rosemary
1 (15-ounce) can Cannellini beans, rinsed and drained
⅓ cup grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon chopped rosemary
Focaccia or other rustic bread, for serving

Directions:

  • Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned.
  • Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding the garlic and rosemary.
  • Combine the beans, ¼ cup of the flavored oil, Parmesan cheese, and lemon juice in a food processor or blender and puree until smooth. Season to taste with salt and pepper.
  • Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread.

    • Coq Au Vin Blanc

    Photo: Courtesy of Kylie Mazon-Chambers

    “This rich chicken dish is made with mushrooms and bacon in a cream sauce. Pair it with a simple caesar or arugula salad and plenty of extra bread for dipping in the sauce for a simple yet impressive spread.”

    Ingredients:

    4 skin-on bone-in chicken thighs, about 1 ½ pounds
    Kosher salt, as needed
    Freshly ground black pepper, as needed
    2 tablespoons extra-virgin olive oil
    3 tablespoons unsalted butter
    1 medium yellow onion, diced
    5 slices thick-cut bacon, cut into ½” dice
    2 cloves of garlic, minced
    1 cup sliced baby bella (crimini) mushrooms
    1 ½ cups dry white wine
    1 bay leaf
    ¾ cup heavy cream
    1 tablespoon chopped flat-leaf parsley
    1 loaf of French bread, sliced into ½” thick slices
    ¼ cup extra-virgin olive oil

    Directions:

  • Season the chicken thighs on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and through. Add the butter and allow the it to melt. Brown the chicken thighs on all sides and remove from the pan.
  • Add the onions and bacon to the pan and allow to cook over medium-low heat until all the bacon fat is rendered and the onions are translucent.
  • Add the garlic and allow to sauté for another minute. Remove the mixture, but leave the fat in the pan.
  • Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown, about 3 minutes.
  • Once the mushrooms are cooked, add the onion and bacon mixture and browned chicken back to the pan.

    • Shrimp Scampi Risotto

    Photo: Courtesy of Kylie Mazon-Chambers

    “Shrimp in a garlic lemon butter sauce is served over a creamy risotto. This recipe can easily be scaled up to accommodate more guests. I recommend pairing this dish with a dry white wine.”

    Ingredients:

    For the Risotto:
    3 tablespoons extra-virgin olive oil
    ¾ cup chopped yellow onion
    1 cup uncooked Arborio rice
    3 cups chicken stock, heated
    1/3 cup grated Parmesan cheese

    For the Shrimp & Scampi Sauce:
    3 tablespoons extra-virgin olive oil
    Kosher salt, as needed
    Freshly ground black pepper, as needed
    6 cloves garlic, minced
    1½ cups white wine
    1½ tablespoons freshly squeezed lemon juice
    8 tablespoons unsalted butter, cut into ½” pieces
    2 tablespoons chopped flat-leaf parsley
    ½ teaspoon dried tarragon

    Directions:

    For the risotto:

  • Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes.
  • Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds, then add ¼ cup of the chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed.
  • Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
  • When the risotto is al dente remove from heat and stir in Parmesan cheese. Set aside and keep warm.

    • For the shrimp & scampi sauce:

  • Place a large sauté pan over medium heat, add the remaining olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan, working in batches if needed.
  • Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
  • Return the pan to medium-high heat; add the garlic and stir for 30 seconds. Stir in the wine and let reduce by a third. Add the lemon juice and stir, cooking for about 5 more minutes. Remove from the heat.
  • Whisk in the butter one piece at a time, stirring until creamy. Stir in parsley and tarragon. Season to taste with salt and pepper.

    • Eggplant Dip

    Photo: Courtesy of Kylie Mazon-Chambers

    "Tender-roasted eggplant and garlic are blended with crème fraîche and olive oil for a simple yet flavorful dip perfect for any season. Serve with garlic bread or pita for dipping!"

    Ingredients:

    2 medium eggplant, halved
    1 medium head garlic, top ¼” trimmed off
    3 tablespoons extra-virgin olive oil, divided
    ½ cup crème fraîche
    Kosher salt, as needed
    2 tablespoons chopped fresh herbs for serving (I use chives, dill and parsley)

    Directions:

  • Heat oven to 400ºF (200ºC). Arrange the eggplants cut sides up on a baking sheet. Place the head of garlic on a piece of aluminum foil. Drizzle the eggplant and garlic with olive oil and season with salt. Wrap the aluminum foil around the garlic.
  • Roast the eggplants until tender and golden brown on top and the garlic is soft, about 40 to 45 minutes. Remove and let cool to room temperature.
  • Pat the eggplants dry to remove any excess moisture. Scrape the flesh from the eggplants into a food processor or blender, discarding the skins. Squeeze out the roasted garlic cloves and add to the food processor with the creme fraîche.
  • Blend until smooth and season with salt to taste.
  • Enjoy at room temperature or chill for at least 30 minutes or until ready to serve. Spread in a shallow bowl and top with additional olive oil. Garnish with herbs and serve with toasted bread, crostini, or pita.

    • Antipasto Platter

    Photo: Courtesy of Kylie Mazon-Chambers

    “This antipasto spread, Italian-style hors d'oeuvres, contains a variety of meats, cheeses, and vegetables perfect for a party! It includes everything from hard salty Pecorino cheese and cured meats like salami to bruschetta and garlic bread everyone will love.”

    Ingredients:

    For the Marinated Tomato & Mozzarella:

    12 ounces cherry tomatoes, halved
    6 ounces perline mozzarella
    3 tablespoons extra-virgin olive oil
    ¼ teaspoon dried oregano
    ¼ teaspoon dried basil
    ¼ teaspoon crushed red pepper
    Kosher salt, to taste

    For the Garlic Bread:

    1 loaf ciabatta bread, halved lengthwise
    6 tablespoons unsalted butter, at room temperature
    2 tablespoons extra-virgin olive oil
    4 cloves garlic, chopped
    1 tablespoon chopped flat-leaf parsley

    For Assembly:

    Bruschetta
    4 ounces burrata
    Extra-virgin olive oil, as needed
    8 ounces pecorino cheese, cut into chunks
    Balsamic vinegar, as needed
    2½ ounces sliced Genoa salami
    2 ounces shaved mortadella
    1 (8-ounce) jar Pepperoncini, drained
    1 (4-ounce) jar marinated oil-packed artichoke hearts, drained and quartered
    ½ cup canned Italian olives, drained
    1 (2-ounce) tin anchovies
    ½ cup marcona almonds or walnuts
    2 ounces San Daniele prosciutto
    Breadsticks, for serving
    Focaccia bread, cut into strips
    Basil leaves, for garnish
    Oregano leaves, for garnish

    Directions:

  • Add the bruschetta to a small bowl and the marinated tomato and mozzarella salad to another.
  • Add the burrata to a dish and drizzle with olive oil (this cheese tends to spread out). Arrange on the platter then place the pecorino on another side of the board. Add olive oil and balsamic vinegar to a small dish for dipping.
  • Arrange the salami and mortadella on the platter followed by pepperoncini, artichokes, olives, anchovies, nuts on the platter.
  • Wrap the prosciutto slices around the breadsticks and add to the board with the Focaccia and garlic bread slices. Garnish with basil and oregano.

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