VIRTUAL DINNER PARTY #6 VIP party of the year to celebrate the launch of the first ever virtual Coyote Tales storytelling event.


Jalapeno Grapefruit Cilantro Spritzer (can be made as a mocktail or cocktail) *video below if needed.

Baked Goat Cheese with Roasted Red Pepper-Caper-Olive Relish served with Crostini

Orange Dill Beet Hummus with Vegetable Crudités and crackers

Charcuterie Platter with cured meats, cheeses, dried fruits, nuts, crackers, and bread


INGREDIENTS: 4 oz. fresh grapefruit juice Juice of ½ lime 2 ea. cilantro sprigs 4 oz. jalapeno simple syrup (recipe below) 4 oz. club soda or sparkling water 4 oz. Vodka (optional)

Prepare simple syrup:

INGREDIENTS: ½ C granulated sugar ½ C water ½ ea. jalapeno pepper

METHOD: Prepare jalapeno simple syrup: Combine ingredients in a small saucepan. Heat to just below boiling to allow sugar to dissolve. Remove from heat, strain, and cool to room temperature before using. Refrigerate any leftover syrup. Prepare mocktail/cocktail: Chill your serving glasses. Fill a cocktail shaker ½ way with ice. Place grapefruit juice, lime juice, cilantro sprigs and simple syrup in shaker. You want to pour your ingredients over the ice to start the chilling process. Place top on shaker and shake vigorously. Place several ice cubes into serving glasses and strain chilled liquid into glasses. Top with club soda or sparkling water. Garnish with lime and cilantro. Enjoy!



1 4 oz. goat cheese log (small wheel of Brie – top rind removed – may be substituted if you prefer)

1 recipe Roasted Red Pepper-Caper-Olive Relish *recipe can be found on Virtual Dinner Party #4

Fresh Parsley, chopped Olive oil for drizzling

METHOD: Preheat Oven to 400 degree Lightly brush an oven proof baking dish with olive oil. Flatten goat cheese log into a 1-inch thick disk and place in prepared baking dish. Bake 10-12 minutes or until golden brown on top and heated through. Top with prepared Red Pepper Relish, drizzle with olive oil and chopped parsley. Serve with crostini, sliced baguette or vegetables.


2 ea. beets

2 ea. clove garlic

1 can garbanzo beans, drained and rinsed

2 T minced dill, divided + extra sprigs for garnish

1 ea. zest of orange plus juice, zest divided

1 T extra virgin olive oil*

1 T sesame oil*

3T almonds, toasted and chopped

Salt and freshly ground black pepper

Vegetable crudités for serving

METHOD: Rinse and trim the beets. Place beets and garlic cloves on a double thick square of aluminum foil. Drizzle or mist with olive oil. Wrap tightly and place in a 400 degree oven. Roast until tender and you can pierce easily with a skewer, about 45 minutes. Set aside to cool. When cooled, combine garbanzo beans, garlic, beets, 1 T dill, 1 t orange zest and orange juice in the work bowl of a food processor. Add a generous pinch of salt and process until mixture is combines. Combine olive oil and sesame oil in a small bowl. With the machine running, slowly add oil to bean mixture until bean-beet mixture is smooth and creamy. * You may not need to add all of the oil depending on the moisture content of the beets. Taste and adjust salt and pepper. Transfer puree to a serving bowl and garnish with remaining dill, orange zest and chopped almonds. Serve with toasted whole wheat pita, flatbreads or blanched vegetables.

CHARCUTERIE PLATTER Ingredients in any quantity you choose: Assorted cured meats and cheeses. Fresh or Dried Fruits Pickles *think cornichons from previous recipe Mustards, Hummus, jams or even Nutella Crackers, breads, or chips Deviled eggs (not traditional but I like them)

Method: Arrange all ingredients decoratively on large wooden platter or board. Enjoy!