Celebrity Housewarming Recipes

Recipe One: the Perfect Playlist

To Greg Grunberg, the right mix of music is just as important as the food.

"I always go for an eclectic mix of today along with throwing it back a little to keep my guests guessing," the Heroes star said. "By party's end, I'm always asked to make a mix for someone!"

Make your own mix with these songs from Grunberg's iPod:

1. BORN IN THE 50'S by The Police
2. TAKE CALIFORNIA by The Crystal Method
3. LAWYERS, GUNS AND MONEY by Warren Zevon
4. HEFNER AND DISNEY by T-Bone Burnett
5. LITTLE GIRLS by Oingo Boingo
6. GRAVITY by John Mayer
7. WHAT GOES AROUND by Justin Timberlake
8. SEPTEMBER by Earth, Wind, & Fire
9. HIGHER GROUND by Stevie Wonder
10. SHOCKADELICA by Prince
11. SHE CAUGHT THE KATIE by The Blues Brothers

Caprese Crostini With Heirloom Tomato, Mozzarella and Basil

Serves 8

3 tbs. olive oil
2 cloves garlic, crushed
1 tsp. chopped flat-leaf parsley
½ tsp. fresh thyme
1 (8 oz.) baguette, sliced on the bias
Salt and pepper
1 cup balsamic vinegar
3 red and/or yellow heirloom tomatoes, sliced
1/2 lb. fresh mozzarella, sliced
Garnish with chopped basil

Heat oven to 350°F.
In a small bowl combine olive oil, garlic, parsley and thyme. Brush mixture over bread slices. Season with salt and pepper. Place on baking sheet and bake for 8-10 minutes or until slightly golden around edges and crisp.
In saucepan boil vinegar until reduced to 1/3 cup.
To assemble, place slice of mozzarella on crostini. Top with tomatoes. Drizzle with herb olive oil and reduce vinegar. Garnish with chopped basil.

Latkes

Serves 8

4 baking potatoes, about 2 lbs.
1/3 cup grated onion
4 eggs, lightly beaten
½ cup all-purpose flour
1 ½ tsp. salt
¼ tsp. pepper
2 tbs. unsalted butter, divided
2 tbs. canola oil, divided

Peel and grate potatoes. Squeeze as much moisture from potatoes as possible. In medium bowl whisk together onion, eggs, flour, salt and pepper. Stir in grated potatoes.

Heat 1 tbs. butter and 1 tbs. oil in large skillet over medium-high heat. Working in batches, drop spoonfuls of potato mixture into hot skillet and spread into 3-inch pancakes. Cook 5-6 minutes, turning once, until golden and cooked through. Repeat with remaining butter, oil and batter. Serve hot.

Artichoke and Parmesan Dip on Endive

Serves 8

1 pkg. (8 oz.) cream cheese, at room temperature
½ cup mayonnaise
½ cup grated Parmesan cheese
1 Tbs. fresh lemon juice
1 tsp. salt
2 scallions, chopped
1 clove garlic, minced
1 can (14 oz.) artichoke hearts, rinsed, drained and coarsely chopped
Pinch ground red pepper (cayenne)
3 large endive, separated into leaves

In medium bowl, with electric beater, beat cream cheese and mayonnaise until smooth. Stir in remaining ingredients, except endive. Spoon artichoke mixture into endive leaves.

Haricot Verts With Warm Vinaigrette and Crispy Leeks

Serves 8

1 lb. haricot verts, trimmed
½ cup olive oil
3 tbs. tarragon vinegar
1 small garlic clove, minced
1 tbs. Dijon mustard
Season with salt and pepper to taste
2 medium leeks, white part only, cleaned and julienned
Oil for frying

Bring large saucepot of salted water to boil. Add haricot verts and blanche 3 minutes.Drain well.

In small saucepan over medium heat combine olive oil, vinegar, garlic and mustard. Cook until heated through. Toss warm vinaigrette with haricot verts. Season with salt and pepper to taste.

Heat oil in saucepan to 350°F, Working in batches, fry leeks until golden, about 25 seconds. With slotted spoon, transfer to paper towel lined baking sheet. Top haricot verts with leeks.

Pan-Seared Halibut With Tomato and Caper Relish

Serves 8

2 cups coarsely chopped tricolor tomatoes
½ cup chopped scallions
¼ cup plus 2 tbs. olive oil, divided
3 tbs. drained capers
2 tbs. fresh lemon juice
Salt and pepper
8 halibut fillets (about 6 oz. each)
2 tbs. unsalted butter, divided

In medium bowl combine tomatoes, scallions, ¼ cup olive oil, capers and lemon juice. Season with salt and pepper to taste.

Season halibut with salt and pepper.
Working in batches, heat 1 tbs. olive oil and 1 tbs. butter in large skillet over medium-high heat. Cook 4 halibut fillets, turning once, until cooked through, about 6-8 minutes.
Repeat with remaining fillets. Top with tomato caper relish.

Apple Crisp

Serves 8

¾ cup plus 1 tbs. all-purpose flour, divided
½ cup sugar
1 tsp. ground cinnamon, divided
¼ tsp. salt
6 tbs. cold butter, cut into small pieces
6 medium Granny Smith apples (about 2 ½ lbs.)
1/3 cup packed brown sugar
1 tbs. fresh lemon juice
1 tsp. grated orange zest
¼ tsp. ground nutmeg

Heat oven to 350°F.
In a medium bowl combine 2/4 cup flour, sugar, ½ tsp. cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
Peel, core and cut apples into 1-inch pieces. In large bowl combine apples with remaining 1 tbs. flour, remaining ½ tsp. cinnamon, brown sugar, lemon juice, orange zest and nutmeg. Divide apple mixture among eight (6 oz.) ramekins.
Top with crumb mixture. Place ramekins on baking sheet. Bake for 45 minutes or until bubbling and crumb mixture browned. Serve warm or at room temperature.