Appetizers

Antipasto Bar

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Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.  In other words – choose what you like to nosh on and put it out!  And guess what – it could even be dinner.

  • 1 bx cherry tomatoes
  • 1 *Spiced Vegetables – carrots
  • 3 *Spiced Vegetables –  beets
  • 1 lb *pickled mushrooms
  • 1 head *marinated cauliflower
  • 1 large jar marinated artichoke hearts
  • 2 jars pickled asparagus
  • 1 ½# salami – thinly sliced
  • 1 lb mortadella
  • 1 pk provolone cheese (cut in 1/4th)
  • 1 jar pepperocini
  • 5 jars assorted olives ( or fresh)
  • 1 lb Parmesan or Mozzarella cheese cubes
  • 1 tin anchovies
  • 2 tin sardines
  • 2 bunches parsley (decoration)
  • many flat breads
  • 4 bx bread sticks
  • 1 bag garlic bagel chips
  • 2 lbs grapes
  • *Italian Cheese Triangles

Just open cans, and arrange contents artfully, garnishing with parsley and grapes.

The * items can be prepared a couple of days in advance.  The Cheese Triangles freeze.

Serves:  This quantity was an appetizer for 75 people.  You can scale it down for a smaller group.

Marinated Cauliflower

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Make this the day before.  Good on an antipasto tray or as a low/no caloric appetizer.

Ingredients:

  • 1/4 cup red wine vinegar (It will color the cauliflower.  You can use white wine vinegar, but it won’t taste as good.)
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 5 cups cauliflower florets, fresh
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon pepper

Directions:

  1. In small saucepan, bring vinegar, oil & water just to a boil.
  2. Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
  3. Add hot oil mixture to cauliflower mixture, then toss to combine.
  4. Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
  5. Before serving, discard bay leaf.

Serves: 12

Source:   Genius Kitchen”This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008.  I eliminated the carrots.

Mini Tostadas for 100

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These are a little labor intensive, but at some parties everyone wants to be in the kitchen and help – so let them!

Ingredients:

  • 3 lb. lean ground beef
  • 1 oz. packet taco seasoning (or 2 if you like)
  • 100 round tortilla chips (try to choose flat ones)
  • 1/2 #10 can refried beans (2 #2 1/2 – 30 0z cans)
  • 2 lbs finely grated cheddar cheese
  • 4 roma tomatoes, finely diced drained
  • 2 c sour cream
  • 2 c guacamole
  • 1 jar salsa
  • 1 bag finely shredded lettuce
  • 1 bunch cilantro, chopped – optional
  • 1 onion, diced – optional

Instructions:

  1. In a large skillet cook ground beef breaking it apart in the pan as it browns.
  2. Once completely browned, stir in taco seasoning and about 1/4 cup water.
  3. Heat refried beans in microwave safe bowl. (or not if you are camping)
  4. To assemble, place tortilla rounds onto a serving platter.
  5. Spread about 1 tablespoon of refried beans onto each chip.
  6. Add 1 tablespoon of meat onto beans and press into the beans to help it stick.
  7. Top with grated cheese,
  8. Then add diced tomato, sour cream, guacamole, lettuce, onion, and cilantro.  (This is actually way too much on top – pick and choose three.)
  9. Serve immediately.

Or put everything out and let everyone assemble their own.

Serves:   makes 100

Source:  Some things just happen

Frozen Bread Dough Focaccia

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Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough. It may be topped with herbs or other ingredients.  No two Italians will make it the same!  This is an easy starting point.  You just use commercially made Ready-Dough packaged by Bridgeford.  Go for it!

Ingredients:  

  • 1 loaf (3 1 pound loves come in a package) frozen bread dough, thawed in the refrigerator 12 to 24 hours or at room temperature 6 to 8 hour
  • 2 to 4 tablespoons olive oil
  • Topping of choice (see below – let your imagination run wild!)

Directions:

  1. Defrost the dough on the kitchen counter in the package, about 7 hours (too long and it will over rise), or overnight in the refrigerator. Be sure to leave it in the bag or else the dough will dry out and develop a thick skin. If you can’t prepare the focaccia  right away, leave the package of dough in the refrigerator for a few hours until you are ready.
  2. Preheat the oven to 350º.
  3. Use a baking stone if you have one, but it is not essential.
  4. Use a rectangular baking sheet with a shallow 1/2-inch edge.
  5. Coat the pan with oil.
  6. Place the soft dough on the pan.
  7. Using floured fingers, press and push to make an evenly flat loaf about about 1/2 inch thick.  Sort of rectangular, but not perfect.
  8. Let rest 10 minutes, then press again to stretch the dough a bit further.
  9. Cover dough with a clean dish towel and let rest 10 to 15 minutes at room temperature (double the time if your dough was refrigerated and still cold).
  10. Assemble the topping ingredients.
  11. Using your floured fingertips, press into the dough to make impressions that dimple the puffy dough.
  12. Drizzle with oil.
  13. Arrange the topping of choice.
  14. Sprinkle with cheese, if using.
  15. Immediately place in the center of the preheated oven and bake for 30 minutes, until puffed and dark golden brown.
  16. Serve warm or room temperature.

You can use any combination of ingredients that you want. First the dough is moistened with some oil. It is okay that the oil pools into the indentations. Then a bit of vegetables or nuts for flavor and color, then cheese. It is a balance of layering the ingredients. More is not always better.  It is even good with just oil and sprinkled with some coarse salt.

Cheese and Herb Focaccia
Drizzle the dough with olive oil. Sprinkle the dough with about 3 ounces fresh mozzarella, cut into small cubes. Sprinkle lightly with some dried marjoram or basil leaves, and some garlic powder.
Focaccia with Goat Cheese and Walnuts
Spread the dough with 2 tablespoons of soft butter, sprinkle with 1/3 cup of walnut pieces, and dot with 2 ounces of fresh goat cheese. Drizzle with a tablespoon of walnut oil.
Olive Focaccia
Knead 1/3 cup pitted and sliced kalamata black olives and 1/3 cup pitted and sliced green olives into the bread dough. Let rest 10 minutes. Press into a flat shape. Drizzle with olive oil, letting it pool in the indentations. Or just press the whole olives into the dough.
Tomato Focaccia
Sprinkle the dough with 3/4 cup salsa fresca, fresh chopped tomatoes, or drained canned chopped tomatoes. Sprinkle with 2 ounces grated plain or smoked Monterey jack cheese.  Drizzle lightly with olive oil.
Fire Roasted Tomatoes and Basil Focaccia
Brush with olive oil.  Top with pieces of (canned) fire roasted tomatoes.  Sprinkle with whole basil leaves.  Top with Parmesan cheese
Garlic Focaccia
Brush the dough with some olive oil. Sprinkle with 3 to 4 cloves of chopped garlic or pierce with slivered garlic. Drizzle liberally with more olive oil.
Herb Focaccia
Drizzle the dough with some walnut, hazelnut, or pecan oil, letting the oil pool in the indentations. Sprinkle lightly with a tablespoon of a dried or fresh herb, such as rosemary, oregano, basil, or marjoram. Sprinkle with coarse kosher or sea salt.
Roasted Red Pepper Focaccia
Brush the dough with some olive oil. Lay four 1/2-inch strips of teleme cheese over the dough and some strips of roasted red peppers crisscrossing over the cheese. Drizzle with some more olive oil and sprinkle with some finely chopped garlic.
Serves:  about 6 to 8

Source:  Not Your Mother’s Cookbooks

Tortellini with Dip

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Here is a recipe that is just a start, a suggestion.  You can dip tortellini in just about any creamy salad dressing, pesto, salsa. etc..   It is just transportation for the dip.  For something really different try warm browned butter. 

Ingredients:

  • 1 package fresh or frozen tortellini (like tri-colored five cheese)
  • Dominico’s Dressing
  • Magnifico Marinara Dressing
  • toothpicks

Directions:

  1. Cook tortellini according to package directions (do NOT overcook, best to undercook a bit).
  2. Rinse under cold water.
  3. Drain well on paper towels.
  4. Transfer dressings to small serving bowls.
  5. To serve, arrange tortellini on serving platter with toothpicks.
  6. Dip in dressings.

To be really fancy:

  1. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
  2. Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden.
  3. Drain on paper towels.

This can also be serves by sticking a toothpick in the tortellini and then sticking the toothpick in a head of cabbage on a plate.

Serves:  How many tortellini in a pound?

Source:   A party we went to.

 

Cream Cheese Rolls aka Goobers

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The plan is to spread the cream cheese on the beef and then place the pickle slice on one edge and roll it up into a log.  You will use your best judgment on how many slices of beef per roll.  You want about a 1 inch roll when you are done.

Ingredients:

  • 8 oz cream cheese softened (or use the whipped cream cheese – easy-pesy)
  • 2 pkg thin sliced beef (Buddig)
  • 1 – 2 long dill pickle spear
  • 1/4 tsp horseradish (more if you like a little bite.)
  • dash garlic salt

Directions:

  1. Cut the pickle spear into long thin slices – about 1/4 of the pickle unless it is one of those huge ones.
  2. Dry on a paper towel.
  3. Mix cream cheese, horseradish and garlic salt.
  4. Separate sliced meat.
  5. Spread one slice with a thin layer of cream cheese mixture.  About a scant quarter of an inch or so will do.
  6. Lay the next slice of beef on top of the first slice but slightly offset, about an inch to 1 1/2 inches lower on the slice.
  7. Cover it with cream cheese.
  8. Continue on for 5 slices.
  9. Place pickle slice on the bottom edge.
  10. Starting at the bottom roll up tightly.
  11. Repeat with remaining pickle slices, meat and cream cheese.
  12. Refrigerate, covered, until firm, at least 2 hours.
  13. Just before serving, cut into 1/2 inch slices.

Serves:  Maybe 6 – 8.  We have teenagers who will eat the whole plate.

Source:  The Dell-Imagine family.

Rye Party Puffs

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These are not that hard to make.  You can freeze them uncut and have them available for spur of the moment events.  Just stuff them with anything – ham, tuna, pastrami, egg etc – mixed with mayo.

Ingredients:

  • 1 c water
  • 1/2 c butter, cubed
  • 1/2 c all-purpose flour
  • 1/2 c rye flour
  • 2 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1 Tab Caraway seeds
  • Corned Beef Filling

Directions:

  1. Preheat oven 400°.
  2. In a large saucepan over medium heat, bring water and butter to a boil.
  3. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms.
  4. Remove from the heat; let stand for 5 minutes.
  5. Beat in eggs, one at a time.
  6. Stir in caraway seeds
  7. Beat until smooth.
  8. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets.  Keep them small – bite size.
  9. Bake at 400° for 18-20 minutes or until golden.
  10. Remove to wire racks.
  11.  Cool.
  12. Split puffs
  13. Add Corned Beef Filling.
  14. Refrigerate.

Serves:  Makes 4-1/2 dozen.

Source:  Taste of Home

Stuffed Mushrooms Two Ways

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I think you could stuff mushrooms with hay and they would sell!  Here are two quick and easy variations.  If you are transporting them to an event, use a vegetable peeler to flatten the bottom so they don’t roll.

Ingredients:

  • 36 medium to small size mushrooms ( 1 1/2 lbs)
  • ½ c cheese – jack, cheddar, maybe even pepper jack
  • 1/2 c sour cream
  • ½ lb crab (or fake crab, or chopped shrimp, or even lobster)

Directions:

  1. Wash the mushrooms.
  2. Gently remove the stems.  (They can be saved to use in dips, sauces, etc.  They freeze.)
  3. Mix  cheese and sour cream with crab.
  4. Mound in the back side of the mushroom, where the stem came out.
  5. Run under the broiler for a couple of minutes to melt the cheese and brown.

Serves:   Makes 36

Source:  I made it up.

 

Ingredients:

  • 36 medium to small size mushrooms  (about 1 1/2 lbs)
  • 1 pkg frozen Stauffer’s Spinach Souffle
  • 1/4 c Parmesan cheese

Directions:  

  1. Prepare spinach soufflé according to package.  Slightly under cook.
  2. Stir in Parmesan cheese.
  3. Arrange mushrooms, stem side up,  on a baking sheet.
  4. Fill with spinach/cheese mixture, mounding slightly.
  5. Garnish with additional Parmesan cheese.
  6. Bake at 400° (10-15 min. or until cheese and mushrooms are lightly browned).

One recipe confessed to just cubing the frozen souffle and placing it in the mushroom.  Have not tried it, but it should work.

Serves:   Makes 36

Source:  Fromthepod.com

Sun-dried Tomato Puff Tart

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You have to love puff pastry.  You can put anything on it and it is party food.

Ingredients:

  • 8 oz mushrooms
  • 1/2 c diced sun dried tomatoes, drained on a paper towel
  • 7 – 8 oz Brie cheese, shredded
  • 2 sheets of puff pastry, thawed
  • olive oil

Directions:

  1. Heat oil in a sauce pan over medium heat.
  2. Throw in the sliced mushrooms.
  3. Cook, stirring occasionally, until tender and almost dry (around 10 minutes).
  4. Pre-heat the oven to 350°.
  5. Roll out the puff pastry so each sheet is slightly bigger than a 9 x 13 sheet pan.
  6. Place each puff pastry on a sheet pan.
  7. Fold in the edges to create a rim.
  8. Using a fork, poke holes evenly over the puff pastry.
  9. Place the sheet pan in the oven and cook for 5-8 minutes, or until the puff pastry is lightly golden and small bubbles have formed.
  10. Brush the puff pastry with olive oil and sprinkle the mushrooms, and sun dried tomatoes over the top.
  11. Finally, top everything with the  cheese (more is better here, right??)
  12. Place the tart in the oven and bake until the cheese is melted and beginning to brown.
  13. Cut into approximately 1 1/2 inch squares.  Cut 4 x 8.

Serves:  Makes 64 squares

Source:  A variation on several recipes.  With puff pastry, anything goes!

Corned Beef Filling

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This is good mounded on little rye bread rounds or to fill Rye Party Puffs.  It makes a good dip too.

Ingredients:

  • 1 12 oz can of corned beef (2 cups)
  • 1/2 c Miracle Whip
  • 2 tsp prepared horseradish
  • 2 Tab pickle relish (dill or sweet)
  • 1 Tab Dijon mustard

Directions:

  1. Remove corned beef from can into medium bowl. At this point, you may opt to remove any excess fat from the meat.
  2. Use a fork to break apart meat into crumbles.
  3. Add ingredients.
  4. Combine.

This will keep refrigerated and covered for up to a week.

Serves:   Makes about 2 1/4 cups.

Source:  Some long ago cookbook.  It has appeared at Christmas Parties for thirty years.