Category: Appetizers

Cold Poached Salmon

You can make this – or you can pay big bucks and get it from a caterer.  Make it and make your reputation as a great cook!  Too impressive – and easy with Costco’s salmon slabs.

Ingredients:

  • 3 c dry white wine
  • 1 small onion, chopped
  • 1 lemon, sliced thin
  • One skinless salmon fillet (approx 4 – 5 lbs)
  • thin lemon slices, for garnish
  • thin cucumber slices, for garnish
  • Cumin Raita
  • Dill Mustard Sauce 

Directions:

  1. Place lemon slices in center of pan in one layer.
  2. Place the salmon on top of the lemon slices.
  3. Add wine and onion .
  4. Cover tightly with foil.
  5. Bake at 350° for 20 minutes or until the salmon is opaque and flakes slightly with a fork.
  6. Using 2 spatulas, carefully transfer the salmon fillet to a large platter or tray.
  7. Let stand at room temperature for 15 minutes.
  8. Cover loosely with plastic wrap and refrigerate until cool.
  9. Garnish the salmon with the lemon and cucumber slices and serve with the Cumin Raita and Dill Mustard Sauce.
  10. Serve with crackers

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Cumin Raita

Ingredients:

  • 2 c plain Greek yogurt
  • 1/3 c seeded cucumber, finely diced
  • 1/4 c red onion, finely diced
  • 1 clove garlic, minced
  • 2 Tab fresh lime juice
  • 3 Tab capers, minced
  • 3 Tab cilantro, minced
  • 3 Tab dill, minced
  • 1 Tab cumin, ground
  • Kosher salt
  • Freshly ground white pepper

Directions:

  1. In a medium bowl, combine all of the ingredients and mix well.
  2. Garnish with Cilantro and cumin.

Serves: 3 cups

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Dill Mustard Sauce

Ingredients:

  • ½ c Dijon mustard
  • ½ c sugar
  • 2 Tab plain or white wine vinegar
  • 2/3 c olive oil
  • ½ c fresh dill, finely chopped
  • salt and pepper

Directions:

  1. Place mustard in a bowl.
  2. Add sugar, vinegar and a pinch of salt and pepper.
  3. As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.
  4. At the last minute, mix in chopped dill.
  5. Chill until serving.

Serves: 1 1/2 cups.

Source: Gustav Anders

Comment: Will keep, covered, in the refrigerator for 2-3 weeks.

Grilled Shrimp with Salsa Verde

Another good thing to do with shrimp.

Ingredients:

  • 1 lb peeled raw shrimp – 31 – 40 size
  • 1 Tab olive oil
  • Salsa Verde
  • toothpicks

Directions:

  1. Make the Salsa Verde.
  2. Remove the tails from the shrimp.
  3. Toss the shrimp and 1/4 cup of the Salsa Verde into a Ziploc bag.
  4. Marinate a few hours or overnight.
  5. Bake shrimp 400° for 3 – 5 minutes. Do not over cook.
  6. Serve warm with toothpicks and a bowl of Salsa Verde on tray.

Salsa Verde

Ingredients:

  • ½ c parsley, leaves removed
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Crispy Prosciutto-Wrapped Asparagus

You gotta love the different things you can do with asparagus.

Ingredients:

  • 22 asparagus spears about ½” diameter with ends trimmed
  • 1 Tab olive oil
  • 1 pkg thin cut prosciutto, cut in half lengthwise (Prosciutto di Parma)

Directions:

  1. Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element.
  2. Place the asparagus on a baking sheet.
  3. Drizzle it with the olive oil
  4. Using your hands, roll until the spears are evenly coated with the oil.
  5. Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto.
  6. Replace wrapped spears onto the baking sheet, leaving as much space as possible
  7. between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
  8. Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over.
  9. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 2 minutes more.

Serves: Makes 22 pieces

Source: By Lisa Lavery| Chow.com

Comments: I cut the prosciutto with scissors while it was still on the paper

Mini Big Fat Bacon Sliders

This is a recipe you make to take to a party once and ever after it is “bring those sliders you brought last time”.  They will disappear!

Ingredients:

  • 1 lb ground sirloin beef
  • 1 tsp ground black pepper
  • 2 tsp garlic salt
  • 1 Tab Worcestershire sauce
  • 1 lb bacon, regular sliced
  • ½ c barbecue sauce (Pay a little more for the good stuff.)
  • 32 sharp cheddar cheese, thin slices (shavings)
  • 32 small spinach leaves
  • 11 Bridgeford frozen rolls (11 of the 18 roles in the package)
  • party picks

Directions:

  1. Cut the frozen rolls into 3 pieces. (easier if they are half defrosted)
  2. Set cut roles on a baking sheet lined with parchment paper.
  3. When defrosted, roll into balls and place back on parchment paper to rise – about 2 hours.
  4. Heat oven to 350°.
  5. Bake rolls for 15 minutes, until browned.
  6. Cut in half to make mini hamburger buns.
  7. Combine ground sirloin with garlic salt, pepper, Worcestershire sauce.
  8. Knead with hands to combine.
  9. Form into (32) ½ oz balls.
  10. Heat oven to 450°.
  11. Cut slices of bacon in half crosswise, making 32 slices.
  12. Cook bacon on foil lined pan until almost done but still flexible – about 6-7 minutes.
  13. Drain off the bacon fat. Save the pan and foil.
  14. Wrap one half piece of bacon around ball of hamburger, pulling slightly to keep taut.
  15. Place patties, bacon seam side down, on a rack.
  16. Press gently on each patty to flatten.
  17. Refrigerate for 20 to 30 minutes to firm.
  18. Place rack on the tray you used to cook the bacon. It is already dirty!
  19. Brush each patty liberally with barbecue sauce.
  20. Preheat oven to 400°.
  21. Bake for 10 minutes, or until bacon is cooked.
  22. Remove from oven and lay a cheese shaving on each patty.
  23. Place spinach leaf on each bun bottom, top with patty.
  24. Brush bun top with more barbecue sauce.
  25. Place bun top on patty.
  26. Spear with party pick to hold together.

Serves: Makes 32

Source: Based on a recipe by Ree | The Pioneer Woman on May 25, 2011

 

Pigs in a Sleeping Bag

This is a real upgrade from hot dogs in crescent rolls!!  And they freeze.

Ingredients:

  • 1 Tab butter
  • ¼ c minced shallot
  • 2 large garlic cloves, minced
  • 3 Tab panko (Japanese breadcrumbs)
  • 3 Tab milk
  • ¾ c sauerkraut, drained
  • 1 Tab Dijon mustard
  • ¾ tsp caraway seeds, toasted, lightly crushed
  • Kosher salt and freshly ground black pepper
  • 8 oz ground pork
  • 1 package frozen puff pastry, thawed
  • flour (for dusting)
  • 1 egg, beaten to blend
  • Mustard Dip

Directions:

  1. Melt butter in a small skillet over medium heat.
  2. Add shallot and cook, stirring occasionally,reducing heat if needed to prevent burning, until soft, 4-5 minutes.
  3. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute.
  4. Transfer shallot mixture to a large bowl and let cool.
  5. Combine panko and milk in a small bowl Let stand until milk is absorbed, 2-3 minutes.
  6. Add to bowl with shallot mixture.
  7. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl.
  8. Stir in Dijon mustard and caraway seeds; season with salt and pepper.
  9. Mix well.
  10. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
  11. Chill in refrigerator overnight.
  12. Line a baking sheet with parchment paper.
  13. Roll out pastry on a lightly floured surface to a 14″ x10″ rectangle.
  14. Cut lengthwise into three 14″ x3 1/3″ strips.
  15. Transfer strips to prepared baking sheet.
  16. Using one-sixth of sausage filling and leaving a 1″ border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip.
  17. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped.
  18. Repeat with remaining pastry and sausage mixture.
  19. Cut small diagonal slits at 1″ intervals along top of pastries (to release steam).
  20. Brush top and sides of pastry with beaten egg.
  21. Chill in freezer for about 30 minutes or up to 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
  22. Preheat oven to 425°.
  23. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes.
  24. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes.
  25. Cut sausage rolls crosswise into 1″ pieces and place on serving plate.

Serves: Makes 36

Source: Bon Appétit | December 2012 by The Bon Appétit Test Kitchen

Mustard Dip

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Soft Pretzels

Soft pretzels are a great variation on crackers as a thing to dip.

Ingredients:

  • 6 c flour
  • ¼ c sugar
  • 1 tsp salt
  • 1 c instant nonfat dry milk
  • 1 pkg active dry years (2 ¼ tsp)
  • 1 ½ c warm water (about 110° – 115°)
  • 2 eggs, beaten
  • ½ c vegetable oil
  • 1 egg, beaten
  • coarse salt
  • extra flour
  • Mustard Dip

Directions:

  1. Preheat oven to 400°.
  2. Stir together flour, sugar, salt, and instant nonfat dry milk.
  3. Dissolve yeast in lukewarm water in a large bow..
  4. Cover 2 large baking sheets with parchment.
  5. Blend together 2 eggs and oil.
  6. Add to yeast mixture,
  7. Add 5 cups of dry ingredients. Stir.
  8. Add enough of remaining dry mix to make a sticky dough.
  9. Turn onto flowered board and knead about 5 minutes until smooth and elastic.
  10. Incorporated remaining dry mix and add flour as necessary to keep from sticking to board.
  11. Make dough into 18 – 20 equal balls.
  12. Roll each ball into a 14 inch long rope.
  13. Twist ends together and turn back to make pretzel shape.
  14. Place on baking sheets.
  15. Brush tops with remaining egg and sprinkle with salt.
  16. Bake until golden, about 20 minutes.

Serves: Makes 18 – 20

Source: Donna Barasch, Orange County Cooking School

Mustard Pretzel Dip

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Comment: The dip will also go with the Pigs in a Sleeping Bag

Rosemary Roasted Cashews

You know those nuts you stuck in the freezer and are now a little “not crunchy” – try this.

“This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.”

Ingredients:

  • 1 pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted butter
  • (I added about 1 teaspoon chopped garlic, because I like garlic)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Place the nuts on an ungreased baking sheet.
  3. Bake for about 10 minutes until they are warmed through.
  4. Meanwhile, combine the rosemary, pepper, sugar, salt and butter (and garlic) in a large bowl.
  5. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
  6. Serve warm.
  7. And they are even better the next day!

Serves: Approximately 4 cups

Source:  Ina Garten, Barefoot Contessa Show

 

Leek, Ricotta, and Walnut Pizza

And can’t you come up with a hundred other good things to put on a cocktail pizza?

Ingredients:

  • 3 fresh wheat pizza dough (Trader Joe’s)
  • cooking spray
  • 3 Tab cornmeal (for sprinkling)
  • 1 Tab olive oil
  • 3 large leeks, thinly sliced (about 4 cups)
  • 3 c part-skim ricotta cheese
  • 1 c fresh Parmesan cheese, grated (4 oz)
  • ¾ c green onions, thinly sliced, including green part
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 3 garlic cloves, minced
  • 2/3 c chopped walnuts coarsely

Directions:

Preheat oven to 450°.

  1. Roll each dough to about 12″ diameter.
  2. Place dough on baking sheets coated in cooking spray and cornmeal.
  3. Crimp edges of dough with your fingers to form a rim.
  4. Heat oil in a large nonstick skillet over low-medium heat.
  5. Add leeks and saute 10-15 minutes until soft.
  6. Cool to room temperature.
  7. Combine cheeses, green onions, salt, pepper, and garlic in a bowl.
  8. Spread one half of the cheese mixture evenly over each dough round, leaving a one inch border.
  9. Top each round with one third of the sauteed leeks and sprinkle with walnuts.
  10. Just before coming to the party, bake at 450° for 15 minutes, or until cheese is lightly browned and crust is crispy.
  11. Cut each pizza into 8 pieces.

Serves: 10-12 as appetizer

Source: Adapted from Cooking Light, August 2001

Mini Spinach Soufflé Cups

These are pretty impressive and not too much work.

Ingredients:

  • 9 sheets phyllo dough
  • olive oil flavored cooking spray
  • 12 ounces frozen spinach soufflé ( Stouffers)
  • 1 Tab lemon juice
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 4 ounces herbed feta cheese, crumbled

Directions:

  1. Preheat oven to 350°.
  2. Lay out 1 sheet of phyllo dough.
  3. Spray lightly with olive oil cooking spray.
  4. Repeat with 2 more sheets.
  5. Repeat with 3 more sheets, again with the last 3 sheets, so you have 3 sets of phyllo sheets.
  6. Cut each phyllo stack into 1 ½ x 5 inch strips.
  7. Spray 24 mini muffin cups with olive oil spray.
  8. Lay one strip in a mini muffin cup.
  9. Place another strip crosswise on top (make an x).
  10. Repeat with rest of phyllo strips, making 8 cups out of each pile of phyllo sheets.
  11. Bake for 10 minutes.
  12. Remove plastic cover from spinach soufflé and microwave on high for 5 minutes.
  13. Remove from microwave and stir in lemon juice, salt, and cayenne pepper.
  14. Divide spinach mixture into baked phyllo cups.
  15. Sprinkle feta cheese over spinach mixture.
  16. Bake at 350° for 5 minutes, or until spinach is warm.

Serves: 24 pieces

Source: Food.com, By 2Bleu on September 29, 2007 from the back of the Stouffers spinach soufflé box.

Tomato Cheese Fondue

Fondue is one of my favorite dinners – never the same twice if you vary the cheese and wine and bread.  Great for leftover bits of cheese.

Ingredients:

  • 1 garlic clove, cut in half
  • 2 c white wine
  • 1 Tab lemon juice
  • 1 lb swiss cheese, grated (4 cups)
  • 3 Tab flour
  • 1 Tab kirsch or brandy
  • 1/2 tsp ground pepper
  • 1/2 tsp nutmeg
  • 1c tomato sauce
  • baton of French bread cut into l inch cubes. (You want lots of crust)

Directions:

  1. Rub the garlic on the inside a heavy sauce pan then discard.
  2. Warm up the wine and lemon juice on low heat. Do not let it boil.
  3. In a separate bowl or plastic bag, mix the cheese and flour.
  4. Gradually add the cheese mixture to the pot, one handful at a time.
  5. When all the cheese has melted, add the Kirsch, pepper, salt and nutmeg.
  6. Add the tomato sauce.
  7. Pour into fondue pot.
  8. Place fondue pot over low flame.
  9. Serve with bread cubes.

Serves: 6 (or 8 – 10 for Gourmet with second fondue)

Source: bestfondu.com

Comments: If fondue is too thick add warm wine.  If the fondue is too thin, add flour dredged cheese.

Reminder – use the fondue fork to dip, not eat.