Artichoke Balls
Makes 4 dozen
2 cloves garlic, pureed
2 Tbsp. olive oil
2
2 eggs, slightly beaten
½ cup grated parmesan cheese
½ cup seasoned bread crumbs
Sauté garlic in oil, add artichokes and eggs. Cook 5 minutes, stirring. Remove from heat, add cheese and crumbs. Roll into balls – 1 tsp. each. Roll in additional crumbs. Bake in 350º oven 20-30 minutes (at most).
Serve hot!
Artichoke Spread
Serves 6-8 people as an appetizer
2
½ cup mayonnaise
½ cup parmesan cheese
Mix 3 ingredients. Place in a one quart casserole. Sprinkle with paprika.
Heat until warm and serve with crackers.
Barbecue Spareribs
Serves 6-8 people as an appetizer
Marinade:
2 Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. hoisin sauce
1 Tbsp. white vinegar
1 Tbsp. dry sherry
1 tsp. salt
2 cloves garlic, minced
pinch of 5 spice powder
scallions shredded
Have the butcher cut the one slab of ribs into two, lengthwise, from top to bottom down the center. This will produce small Chinese-style spareribs.
Combine the marinade ingredients and pour over the ribs and let marinate for at least 3 hours, preferably overnight, turning the ribs at least once or twice.
Place the ribs on an outside grill after the coals have burned down. Barbecue about 20 to 30 minutes, NOT over direct fire as the ribs will burn easily.
To serve place ribs on a chopping board and, with a cleaver, separate the strip into individual ribs.
Decorate with shreds of scallions and serve.
Beggar's Purses with Crabmeat
Makes 6 purses
Crabmeat Salad:
1/2 pound lump crabmeat, picked over, cartilage and shell removed
1 Tbsp. mayonnaise
1 tsp. lemon juice
1 tsp. Dijon mustard
2 tsp. minced green onions
1 tsp. minced parsley
1 tsp. capers
1/2 tsp. salt
1/4 tsp. cayenne
6 pre-made 4 ½ inch crepes
6 chives, blanched
Crabmeat Salad:
In a medium bowl, gently mix together all of the ingredients, except for the crepes and blanched chives.
Blanched Chives:
Dip chives in boiling water for 2 seconds and plunge them into ice water. Pat dry and lay them out individually on a towel.
Spread the crepes on a flat work surface and place 1 heaping tablespoon of the crabmeat salad in the center of each. Draw up the crepes as though making a bundle, twisting the crepe gently to enclose the crabmeat. Tie a chive around the top of the bundle to seal the purse.
Serve immediately, or store, tightly wrapped, in the refrigerator for up to 1 hour. Serve at room temperature.
This appetizer was made popular by Susan and Barry Wine at the Quilted Giraffe, circa 1975-
Caviar Pie
Serves 8 as an appetizer
1 medium yellow onion, chopped fine
2 Tbsp. mayonnaise
2 Tbsp. sour cream
3 Tbsp. lime juice
2 hard boiled eggs, diced
1 bunch chopped fresh parsley
Blend cream cheese, onion, mayonnaise, sour cream and lemon juice. Put on the bottom of a round
Layer caviar next, then diced eggs and parsley on top, to make the 4 layers of the dip.
Serve with Carr’s Table Water Crackers.
Cheesy Artichoke Flowers
Makes 24 individual mini-cups
24 small wonton wrappers
1 can (
1 can (
1/4 c. chopped red bell pepper
1/4 c. grated Parmesan cheese
1/4 c. shredded mozzarella cheese
1/2 c. mayonnaise
1 clove garlic, pressed
Preheat oven to 350 degrees. Press wonton wrappers into lightly sprayed mini-muffin pan. Chop drained artichokes and red peppers. Combine chopped vegetables, olives, cheeses, garlic and mayonnaise. Fill prepared muffin cups with artichoke mixture using small scoop (1 scoop per muffin cup).
Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.
Chopped Liver
Serves 4-6 as an appetizer
4 hard boiled eggs
3 slices white bread
salt/pepper
chicken fat (schmaltz) or vegetable oil
chopped onion – optional
Put foil on a baking sheet and place the liver on the foil. Bake at 250 degrees until cooked through and pull the skin off. Cut the liver into pieces and chop. Add the eggs. Wet the whitebread and take the crust off and add to the mixture. Season with salt and pepper and add enough chicken fat (or oil) to make it soft and workable. Add the
optional chopped onion and chop more.
Chill and serve cold with rye bread.
Coconut Crusted Shrimp
Serves 6
12 tiger shrimp, with tails attached
1 ½ cups flour
3 large eggs, beaten
1 ½ cups Panko (Japanese bread crumbs)
1 ½ cups sweetened shredded coconut flakes
vegetable oil (for frying)
Peel, clean, devein shrimp and dust with flour. Dip shrimp into egg wash, then press shrimp into Panko and coconut; turn shrimp over and press into Panko and coconut again to coat both sides.
Refrigerate shrimp for about 2 hours prior to frying.
Pour enough oil into heavy large pot to reach a depth of
Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter.
Serve with Pineapple-Apricot Salsa for dipping.
Pineapple-Apricot Salsa:
1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 ¾ cups.
Coquilles St. Jacques
Serves 4 as main course
Serves 6-8 as appetizer
Scallops:
simmer for 5 minutes in
1 cup dry whiter wine or ¾ cup vermouth
½ tsp. salt
pinch of pepper
½ bay leaf
2 Tbsp. minced shallots or green onions
Add:
1 pound scallops (washed)
½ pound sliced, fresh mushrooms
Add the scallops and mushrooms to the wine. Pour in enough water to barely cover the ingredients. Bring to a simmer, cover, simmer 5 minutes. Remove the scallops and mushrooms with a slotted spoon, set aside. Rapidly boil down the liquid until it is reduced to 1 cup.
Sauce:
3 Tbsp. butter
4 Tbsp. flour
¾ cup milk
2 egg yolks
½ cup whipping cream
salt, white pepper, drop of lemon juice
Cook the butter and flour slowly for 2 minutes. Take off heat and blend in the boiling cooking liquid (1 cup), then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, and then beat the hot sauce into them by driblets. Return sauce to pan and boil, stirring 1 minute. Thin out with more cream, if necessary. Season to taste with salt, white pepper, and lemon juice
Final assembly:
6 Tbsp. grated Swiss cheese
Blend the sauce with the scallops and mushrooms.
Put them into either shells for appetizers or casserole dishes for main courses. Sprinkle with 6 Tbsp. grated Swiss cheese and heat through if the mixture has gotten cold. Put under broiler to brown the cheese on top.
Cremini Mushrooms Stuffed with Prosciutto
Makes 20 Mushrooms
20 large cremini mushrooms
1 Tablespoon bread crumbs
1 Tablespoon parsley, chopped
½ teaspoon fresh sage, minced
1 large clove garlic, finely chopped
2 oz. prosciutto, finely chopped
3 Tablespoons crème fraiche or sour cream
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon vermouth or white wine
3 Tablespoons Parmigiano-Reggiano cheese, grated
Preheat oven to 400° F.
Cut off the base of each mushroom and discard. Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, sage, garlic, prosciutto, 2 Tablespoons crème fraiche, salt and pepper. Mix thoroughly until the mixture holds together in clumps. If dry, add another 1-2 teaspoons of crème fraiche.
Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.
Stuff each mushroom cap with filling. Place on a baking sheet. Drizzle the wine around the edges of the dish and sprinkle cheese on top of each mushroom.
Bake, uncovered, about 30 minutes. Serve warm or at room temperature.
Croustades Savoyardes
(Cheese Tartlets)
Makes 20 tartlet molds, buttered
Pate Brisee:
6 Tbsp. unsalted butter
2 Tbsp. Crisco
1½ cup all-purpose flour
½ tsp. salt
1 tsp. sugar
1-2 Tbsp. ice water
Put the butter, Crisco, flour, salt and sugar in the food processor and blend until it resembles cornmeal. Add the water one drop at a time, until it balls. Let rest for 1 hour in the refrigerator, or 30 minutes in the freezer. Roll out to a thickness of ⅛”. Line the tartlet molds and prick in several places with a fork. In each shell, make a layer of tiny squares of imported Swiss cheese (about ¾ cup), not too close together, pressing them slightly into the pastry. Refrigerate while preparing the filling.
Preheat oven to 400°
Filling:
2 eggs
1 cup heavy cream
salt
black pepper, freshly ground nutmeg, freshly grated
¾ cup imported Swiss cheese, grated
Beat the eggs with the cream and season lightly with salt and liberally with pepper and nutmeg. Fill the tartlet shells and sprinkle with the grated cheese.
Bake in a preheated oven for 20-25 minutes, or until the tartlets have swelled and the color is golden; Unmold and serve tepid.
Note:
The tartlets will deflate when cold. They may be made a day in advance, partially cooked and reheated for 10 minutes in a 350° oven.
Dates Stuffed with Almonds & Blue Cheese
Makes 24 appetizers
24 blanched whole almonds, toasted
2 oz. Point Reyes Blue Cheese
24 large Medjool dates, pitted
8 thin slices bacon, cut crosswise into thirds
To toast almonds: Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Preheat oven to 400° F. Stuff an almond inside each date with a small amount of the blue cheese, wrapping date around the almond and cheese.
Wrap each stuffed date with a piece of bacon and secure with a toothpick crosswise. (Can be made ahead to this point and refrigerated until ready to bake.)
Bake in the 400° F oven on a baking sheet equipped with a rack for 12-15 minutes, or until bacon is crisp. Drain on paper towels, remove toothpicks and serve while still warm.
Escargots a Champignons
(Snails in Mushroom Caps)
Serves 4
Flavored butter:
1 cup butter
2 garlic cloves, crushed
1 tsp. nutmeg
1 tsp. snipped chives
½ tsp. minced shallots
2 tsp. minced parsley
½ tsp. salt
1 Tbsp. butter
2 Tbsp. oil
24 large mushroom caps (
salt/pepper
24 large escargots
French bread
In a saucepan, melt the butter. Remove the pan from the heat and add the garlic, nutmeg, chives, shallots, parsley and salt. Chill the flavored butter until it is firm.
In a skillet heat the 1 Tbsp. butter with 2 Tbsp. oil over high heat. Brown the mushrooms quickly and transfer them to a shallow baking dish. Arrange them with the hollow side up. Sprinkle lightly with salt and pepper.
Wash the snails and place one snail in the center of each mushroom cap. Top each with a generous dab of the flavored butter and bake them in a preheated 375º oven for 6-8 minutes.
Serve straight from the oven, with hot, crusty French bread.
Garlic Shrimp
Serves 4-6 as an appetizer
13 cloves garlic, diced
1 lb. shrimp, shelled and cleaned
1 Tbsp. chopped scallions
2 oz. sherry
3 Tbsp. grated Parmesan cheese
1 loaf French bread
Melt the butter in a skillet and press the garlic into the butter. Add shrimp and sauté. Add scallions, sherry and toss. Shrimp will cook in 4-5 minutes Add Parmesan cheese, toss and serve hot with the bread.
Grape Leaf Packages Filled with Mozzarella Cheese and Serrano Ham
Makes 4 servings
2 large balls of fresh mozzarella, about
2 paper-thin slices Serrano ham or prosciutto
4 large grape leaves
olive oil for sautéing
½ cup garlic-flavored olive oil
Cut each ball of cheese into 4 think slices for a total of 8 slices. Lay a slice of ham or prosciutto on 4 of the cheese slices, and then top each with the remaining cheese slices.
Wrap each “sandwich” with a grape leaf.
Heat a sauté pan to high heat and add a few tablespoons of olive oil. Sear the wrapped cheeses for about 30 seconds per side, until the grape leaf is a little crisp.
Transfer to a platter and drizzle with garlic oil.
Serve at room temperature.
Grilled Honey-Caper Shrimp
Makes 4 servings
3 Tbsp. capers
2 Tbsp. pickling liquid from a jar of capers
½ cup honey
2 Tbsp. dry sherry
zest of 1 lemon
juice of ½ lemon
2 tsp. sea salt
1 ½ cups extra virgin olive oil
Garnishes:
capers
lemon wedges
Put shrimp in a glass baking dish. Puree all remaining ingredients except olive oil and garnishes in a food processor. While processing, add the olive oil in a slow, steady stream.
Toss shrimp with this marinade and refrigerate 1 hour.
Grill over medium-hot coals for about 2 minutes per side.
Serve 3-4 hot shrimp per person, dressing each plate with capers and lemon wedges.
Guacamole
3 ripe avocados (preferably Hass)
½ medium onion
1 garlic clove, unpeeled
1 medium tomato
1 serrano chile
1-2 limes
2 springs cilantro, minced
Heat a griddle or frying pan over medium heat. When hot, place the onion, garlic clove, tomato and chile on it. Turn the vegetables so that they brown on all sides, approximately 15 to 20 minutes. Remove from heat and let cool a little. Peel the garlic clove. Coarsely chop the onion, garlic and chile and set aside. Coarsely chop the tomato and cilantro and set aside.
A few minutes before you’re ready to serve, peel the avocados and mash them in the onion mixture using a fork or the back of wooden spoon. Mix in the minced cilantro—you can save some as a garnish, if you like—and chopped tomato. Add fresh lime juice, as desired.
Serve with tortilla chips.
Lamb Meatballs with Pine Nuts and Mint
Makes 24 small meatballs
2 whole eggs
1 cup bread crumbs
½ cup toasted pine nuts, crushed
½ cup chopped fresh mint
½ cup chopped Italian parsley
1 tablespoon coriander, toasted and ground
½ tablespoon cumin seed, toasted and ground
2 tablespoon tomato paste
6 cloves garlic, minced
1 tablespoon kosher salt
½ tablespoon cracked black pepper
In a large bowl, mix ingredients well by hand or with a wooden spoon. Chill 1 hour. Preheat oven to 375 degrees. Roll meat mixture into golf-ball-size meatballs and arrange on a baking sheet. Cover with foil and bake for 30 minutes. Remove from oven and serve 2 per person with Romesco Sauce.
Romesco Sauce
Almond, Garlic & Red Pepper Sauce
Makes 4 cups
1 cup almonds, toasted
10 cloves garlic
1 cup extra virgin olive oil
2 tablespoons sherry vinegar
2-3 dried piquin chilies
2 cups charred, peeled, and chopped roasted red bell peppers
salt
Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers and tomatoes are blackened on all sides. Remove most of the skin and seeds from the pepper.
In a blended or food processor, puree the almonds, garlic, oil, vinegar, and chilies until smooth. Add peppers, replace the top and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4-5 days in the refrigerator.
Marinated Alba Clamshell Mushrooms "Calamari Style"
3 Tablespoons extra virgin olive oil
8 ounces white honshimeji mushrooms, such as Alba Clamshell™
2 cloves garlic, minced
1/4 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
1 Tablespoon each lemon and orange juice
1 teaspoon each fresh thyme and fresh oregano, minced
2 teaspoons Italian parsley, chopped
A pinch of cayenne pepper
salt and pepper to taste
Separate mushrooms into individual stems and blanch in salted water for three minutes. Drain, shake off excess water and set aside. Heat the olive oil in a broad skillet on medium, sauté the garlic, mushrooms and red bell pepper for three or four minutes. While still warm add the citrus juices, herbs and red onion. Season to taste with salt and pepper. Chill and adjust seasoning again before serving. (Cold dishes typically need a little more salt than warm ones.) May be prepared up to two days ahead.
Mushroom Croustades
Makes 24, serves 6-8
Croustades:
2 Tbsp. very soft butter
24 slices fresh, thin-sliced white bread
24 muffin tins (small size)
Coat the inside of the tins with the butter. Cut a
Mushroom Filling:
3 Tbsp. finely chopped shallots ⅛ tsp. cayenne
½ lb. mushroom, finely chopped 1 Tbsp. finely chopped parsley
4 Tbsp. butter 1 ½ Tbsp. finely chopped chives
2 Tbsp. flour ½ tsp. lemon juice
1 cup heavy cream 2 Tbsp. grated parmesan cheese
½ tsp. salt butter
Chop the shallots and mushroom very fine. Melt 4 Tbsp. butter, add shallots, stir them for 4 minutes, and add mushrooms. Mix well in butter, and then cook 10-15 minutes until all the moisture has evaporated. Remove from heat. Sprinkle 2 Tbsp. flour over the mushroom, stir thoroughly. Pour in 1 cup heavy cream, stirring constantly, bring to a boil. It will thicken heavily. Remove from heat, stir in seasonings: salt, cayenne, parsley, chives and lemon juice. Let cool, cover and refrigerate.
Fill the croustades, mound the filling slightly. Sprinkle each with Parmesan cheese, dot with a speck of butter and arrange on a cookie sheet. Heat about 10 minutes in a preheated 350° oven; Watch them carefully as they burn easily.
Mushroom Phyllo Appetizers
Makes 40
2 medium onions, finely chopped
4 oz. butter
1½ lb. fresh mushrooms, chopped
6 Tbsp. flour
6 Tbsp. dry sherry
salt and pepper, to taste
16 phyllo sheets
½ lb. butter, melted
Sauté onions in the
Cut phyllo leaves lengthwise into 5 strips; brush with melted butter. Place a second sheet on top; butter. Place a cylinder of filling (about 1 Tbsp.) diagonally on each strip. Fold in each corner and roll until closed. Brush with melted butter.
Bake 400º for about 15 minutes, or until brown.
If made in advance to freeze, do so before baking.
Stuffed Mushrooms
Serves 6
12-18 large mushrooms
3 Tbsp. butter
2 large shallots, finely minced
salt and white pepper, to taste
2 Tbsp. minced fresh dill
2 Tbsp. Parmesan cheese, finely grated
parsley
Slice off the ends of the mushroom stems. Wipe the mushrooms clean with a damp cloth. Remove the stems, mince and set aside.
In a skillet heat 3 Tbsp. butter, add the minced mushroom stems and shallots and cook the mixture until lightly browned (over medium-high heat). Cook until the water from the mushrooms has evaporated and season with salt and white pepper.
Combine the cream cheese, dill and Parmesan cheese in a food processor. Remove and fold in the mushroom mixture. Taste and correct the seasonings. Chill 30 minutes.
Stuff the mushroom caps with the filling and broil in a 550° oven for 3-5 minutes, or until lightly browned.
Garnish the dish with fresh parsley.
Oysters Rockefeller
Makes 12 oysters
12 oysters in the shell
rock salt
Sauce:
6 Tbsp. butter
6 Tbsp. minced fresh spinach
3 Tbsp. minced scallions
3 Tbsp. minced fresh parsley
3 Tbsp. minced celery
5 Tbsp. breadcrumbs
dash Tabasco
1 Tbsp. Pernod
Scrub the oysters in the shell under running cold water. Open carefully with a knife by cutting the oyster at the muscle to separate. Clean.
Melt the butter and stir in the spinach, scallions, parsley, celery, breadcrumbs,
The oysters sit on a bed of rock salt. If you prefer more sauce double the sauce ingredients or ½ the amount of oysters.
Pissaladiere
Makes 42 canapés
¼ cup olive oil
3 lb. mild yellow or sweet onions, halved and sliced paper-thin
salt & freshly ground pepper
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 package frozen puff pastry,
1 egg, lightly beaten with 1 tablespoon water and small pinch of salt
21 anchovy fillets, soaked for 5 minutes in lukewarm water, drained, patted dry, and halved lengthwise
21 Nicoise black olives, pitted & quartered
In a large frying pan over medium-low heat, warm the olive oil. Add the onions, sprinkle with 1 tablespoon salt, ¾ teaspoons pepper, and the thyme, and stir together. Cover and cook very slowly until tender, about 45 minutes. Do not stir too often; a steamy environment is crucial. Uncover the pan and continue to cook gently, now stirring occasionally, until all the excess moisture has evaporated and the mixture resembles a thick jam, about 30 minutes longer.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick, taking care not to crush the edges too much with the rolling pin. Using a long, sharp knife, cut into 4-by-1 ½ inch rectangles. You should have 42 pieces.
Place the rectangles on the lined baking sheet, close together but not touching. Brush each with a little of the egg mixture. Spread a heaping teaspoon of the onion mixture over each pastry rectangle. Lay an anchovy strip down the center and place an olive quarter at each end of the strip.
Bake until the edges are golden brown, 12-15 minutes. Transfer to a napkin-lined platter or bowl and serve at once. The canapés are also very good served at room temperature, after 30 minutes.
Rumaki
Makes 40 – 50
Marinade:
⅓ cup soy sauce
¼ tsp. ground ginger
½ lb. chicken livers
¼ tsp. curry (optional)
water chestnuts, cut into thirds
toothpicks
Mix soy sauce and ginger together. Marinate bacon and chicken livers for 4 hours or longer. (The optional curry powder can be added at this point).
Cut the chicken livers into small pieces and put a water chestnut and liver in between a strip of bacon and secure with a toothpick.
Place on a cookie sheet and broil for about 5-10 minutes, or until the bacon is cooked through.
Serve immediately while hot.
Savory Cheesecake
Serves 8-10
Crust: 1 ½ cups bread crumbs
½ cup sesame seeds
½ cup melted butter
Mix ingredients together, pat into a
Filling:
1 lb. cream cheese
6 eggs
2 Tablespoons fresh rosemary
2 Tablespoon fresh marjoram
2 Tablespoon fresh basil
½ teaspoon white pepper
Mix all filling ingredients in a mix master. Put filling ingredients in the chilled crust.
Bake at 375° F. for 40-45 minutes or until the cheesecake is brown on top.
Serve warm or at room temperature.
Scampi Bread
Serves 12
½ cup finely chopped parsley
1 Tbsp. finely chopped shallots
1½ Tbsp. finely chopped garlic
1 Tbsp. per nod
fresh basil
1½ tsp. salt
1 tsp. finely ground white pepper
2 Tbsp. ground almonds
Hollow out 2 long French loaves of bread (baguettes) or 12 small individual rolls. Grind the white bread in a blender or food processor. Set the crumbs aside.
Shell and devein:
1¾ lb. shrimp (size 40-50 per lb.) This will give you 1½ lb. shrimp. Cook shrimp.
In the following order, layer in the hollowed loafs:
the shrimp (cooked)
the seasoned butter
some of the reserved bread crumbs
Sprinkle with ¾ to 1 cup of white wine. At this point do not cover with the lid. Place uncovered in a preheated 400° oven for 20-25 minutes depending upon the size of the loaf used. Cover with the “lid” during the last 10 minutes of cooking or serve without the lid.
Seared Tuna with Toasted Cumin-Tomato Sauce
Makes 8-10 tapa servings
¼ cup olive oil
1 handful of sliced almonds
½ teaspoon paprika
1 teaspoon minced garlic
salt & pepper
toasted cumin tomato sauce (below)
Cut tuna into
Heat the remaining olive oil in a sauté pan on medium-high heat. Sear the tuna for about 2 minutes per side. Remove the pan and serve immediately with the sauce.
Toasted Cumin Tomato Sauce
Makes 2 ½ cups
1 tablespoon whole cumin seed
½ white onion, diced
¼ olive oil
¼ cup sweet cooking sherry
6 roma tomatoes, diced
6 cloves garlic
1 cup tomato juice
salt & black pepper
Toast cumin seeds in a hot, dry skillet by tossing the seeds for about 1 minute over high heat. Grind in a spice grinder and set aside.
In a small saucepan on high heat, sauté onion in olive oil until soft. Add sherry and cook for 2 minutes. Then add tomatoes, garlic, tomato juice and cumin; turn heat down to medium and cook 5 more minutes. Puree very well in a blender.
Shrimp Phyllo Appetizers
Makes 20
½ cup chopped green onions
3 Tbsp. butter, melted
3 Tbsp. butter, melted
¼ cup flour
1½ cups milk
¾ cup grated Parmesan cheese
salt and white pepper, to taste
¼ cup dry sherry
½ lb. cooked shrimp, chopped
8 phyllo leaves
¼ lb. butter, melted
Sauté onions in the butter over medium heat until liquid is evaporated, about 8 minutes. Cool.
Put the next 3 Tbsp. butter in a saucepan over low heat. Stir in flour; cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk gradually. Heat to boiling; boil and stir 1 minute. Stir in cheese, salt, white pepper and sherry.
Stir the onion mixture and the cooked shrimp into the cheese sauce; cool.
Cut the phyllo leaves into 5 strips, butter. Place a second sheet on top and butter. Place a cylinder of filling diagonally on each strip. Fold over until all phyllo is used. Fold ends to secure.
Bake 400° for about 15 minutes, or until brown.
If made in advance to freeze, do so before baking.
Shrimp Congelia
Serves 4-6 as an appetizer
2 Tbsp. chill sauce
1 ⅓ cans tomato paste
1 tsp. Italian salad dressing (dry) powder
2 garlic pods
cayenne pepper-to taste
lemon juice-to taste
2 Tbsp. olive oil
salt
lemon juice
Parmesan cheese
whole lemon
parsley
Mix the first 8 ingredients well and put in the refrigerator overnight, or for several days.
Boil
Serve with lemon wedge or 1 lemon in net; and fresh parsley.
Sizzling Shrimp with Garlic
Makes 1 serving
Prep: 10 minutes Cook: 5 minutes
2 pinches salt (preferably sea salt)
2 tablespoons olive oil
1 garlic clove, sliced
4 ounces jumbo or large shrimp, peeled
Crusty bread
1. Combine the salt and 2 tablespoons water in a small dish.
2. Combine the olive oil and garlic in a small sauté pan, and heat over medium-high heat just until the garlic begins to sizzle and turn golden; don’t let it burn. Holding the lid in one hand, add the salted water with the other, and immediately clap the lid on the pan to minimize splattering.
3. After letting the liquid sizzle for 20 seconds or so, lift the lid, add the shrimp, and quickly cover again. Cook just until the shrimp turns pink and the liquid reduces, about 30 seconds, lifting the lid once more to stir the shrimp.
4. Take the sauté pan directly to the table. Use chunks of bread to scoop up the shrimp and juices. Or, with a fork, spear each bread chunk with a shrimp and dunk in the pan juices. Repeat until the shrimp are gone and the pan is wiped clean.
Spanakopitakia
Makes 70 appetizers
Filling:
1 Tbsp. oil
½ cup sliced scallions
½ tsp. fresh dill
1
4 Tbsp. butter, melted
½ tsp. salt
¼ cup flour
2 eggs, beaten
1 cup small curd cottage cheese
½ cup feta cheese, drained & crumbled
¼ tsp. baking powder
Phyllo dough
1 box frozen dough/1 pound, thawed
1 pound butter, melted
Heat oil in a medium pan. Sauté the onions and dill. Add spinach, butter, salt, flour, eggs, cottage cheese, feta cheese and baking powder. Combine all ingredients together for the filling.
Place one layer of phyllo dough on the counter and brush with melted butter. Repeat with the second layer and butter. Cut into 7 or 8 strips and place a teaspoon of filling at the end of each strip. Fold flag style. Seal edges with butter and place on cookie sheet.
Bake 400° for about 12 minutes, or until brown on both sides.
If made in advance: freeze, then bake.
Spinach Mushroom Pick-Ups
Makes about 45 items
2 boxes (
¼ lb. fresh mushrooms, sliced
1 (10½ oz.) can cream of mushroom soup, undiluted
¼ tsp. garlic powder
dash salt/pepper
½ cup sour cream
½ cup mayonnaise
½ tsp. lemon juice
cherry tomatoes,
artichoke hearts, 2
Thaw the spinach and squeeze out all the liquid. Add the next 7 ingredients and mix well. (This may be prepared the day before using).
To assemble, cut the top off each cherry tomato and clean out the insides with a grapefruit spoon. Stuff with filling.
Drain the artichoke hearts, open and stuff with the filling.
Serve cold.
Makes 16 appetizer servings
1 Large Boboli Pizza Crust
1/2 c. mayonnaise
1 clove garlic, chopped
1 pkg. (
2 c. (
1 c. chopped broccoli
1 c. chopped mushrooms
1/2 c. diced red bell pepper
1/2 c. pitted ripe olives, sliced
1/4 c. (
Preheat oven to 425 degrees.
Combine mayonnaise, ranch seasoning and garlic. Mix well and spread evenly over crust to within 1/2 inch of the edge. Top with half of the mozzarella cheese. Sprinkle broccoli, bell pepper, mushrooms and olives over pizza; top with remaining mozzarella cheese. Top with grated Parmesan cheese.
Bake 10-12 minutes or until cheese is melted. Cool 10 minutes, then cut.
Sweet and Sour Meat Balls
Serves 15 as an appetizer
1 bottle (12oz.) chili sauce
1 can (
¼ cup bread crumbs
3 eggs
3 lb. ground meat
salt/pepper
3 Tbsp. mustard
5 Tbsp. ketchup
1 cup water
Put the chili sauce and cranberry sauce in a large, heavy pot; bring to a boil and let simmer.
In a wooden bowl chop bread crumbs, eggs, ground meat, salt and pepper to taste, mustard, ketchup and add the 1 cup of water.
Form the meat balls (the size depends on your preference); put in the above liquid and cook slowly or simmer for 2-3 hours.
To serve, keep hot over a chafing dish. Serve with toothpicks or plates and forks.
Taco Dip
Serves 8-10
avocados-4 ripe
picante sauce (Pace medium), to taste
lemon juice, to taste
garlic powder, to taste
salt, to taste
sour cream-
Lawry’s Taco Seasoning Mix (powder form)
sharp cheddar cheese—1 ½ cups grated
medium tomatoes- 4 chopped
black olives-chopped;
Do not use food processor for this dip; mix by hand.
Mash avocados and blend with picante sauce, lemon juice, garlic powder and salt, to taste. Spread on the bottom of a shallow serving pan.
Combine sour cream and Lawry’s Mix; spread on top of the avocado mixture.
Add grated cheese as the next layer.
Add chopped tomatoes.
Add black olives as the top ingredient.
Use an oval ceramic dish measuring about
Serve with chips.
Tiropitakia
Makes 70 appetizers
Filling:
1 pound feta cheese, drained & crumbled
1 pound ricotta cheese
4 eggs, beaten
salt & pepper, to taste
Phyllo dough:
1 box frozen dough/1 pound, thawed
1 pound butter, melted
Combine the 4 filling ingredients.
Place one layer of phyllo dough on the counter and brush with the melted butter. Repeat with the second layer and butter. Cut into 7 or 8 strips and place a teaspoon of filling at the end of each strip. Fold flag style. Seal edges with butter and place on cookie sheet.
Bake 400° for about 12 minutes, or until brown on both sides.
If made in advance: freeze, then bake.
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