Appetizers

Lamb Pops with Green Goddess Mint Dipping Sauce

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Sometimes heavy hors d’oeuvres and dessert make a great party.  Lamb Pops are perfect for “something more”.

Lamb Pops Ingredients:

  • 1 Tab chopped garlic
  • 1 Tab chopped fresh peeled ginger
  • 1/4 c low-sodium soy sauce
  • 1/2 c extra-virgin olive oil, plus extra for pan
  • 2 Tab cracked black pepper
  • 24 lamb chops, frenched and completely trimmed (See “How to French a Rack of Lamb’ on the blog)

Directions:

  1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper.
  2. Place lamb chops in a large shallow baking dish.
  3. Pour over garlic mixture.
  4. Cover and let marinate, refrigerated, overnight.
  5. Preheat grill or a grill pan over medium high heat.
  6. Remove lamb chops from marinade.
  7. Wipe off any excess.
  8. Place on grill.
  9. Season with salt and pepper.
  10. Grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.
  11. Turn lamb chops and repeat process on opposite side.
  12. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

Green Goddess Mint Dipping Sauce

Ingredients:

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 c white balsamic vinegar
  • 4 oz extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions:

  1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
  2. Season with salt and pepper.
  3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014

 

Ginger Citrus Shrimp Skewers

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In Australia they serve shrimp for breakfast, lunch and dinner — and they are good!

Ingredients:

  • 150 jumbo shrimp, shelled and deveined (tails intact.)
  • 3 1/8 cups butter
  • 12 1/2 cups freshly squeezed orange juice
  • 1 1⁄2 sherry wine
  • 1/4 cup orange zest
  • 25 scallions, tops and white, minced
  • 1⁄4 cup teaspoons ginger root, freshly grated

Directions:

  1. Soak long 6 or 8” wooden skewers in water for 30 minutes.
  2. Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.
  3. Combine all other ingredients in saucepan.
  4. Cook over low to medium heat, stirring, until butter is completely melted.
  5. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
  6. Baste liberally with sauce.
  7. Grill for 2 minutes.
  8. Turn shrimp over and baste again, cooking for another 2 minutes.
  9. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
  10. Remove from heat immediately when done, as they will get tough if overcooked.
  11. Use any remaining sauce for a dip for shrimp.

Serves: 50

Source:  Taste of Australia VPWL December 2014

 

Artichoke-Dill Crostini

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For an extra layer of flavor, use a garlic- or herb-infused oil.

Ingredients for crostini

  • 3⁄4 c. olive oil
  • 1 baguette, cut into approx.. 60 1⁄4” slices

Directions:

  1. Preheat oven to 350°
  2. . Arrange baguette slices on two large rimmed baking sheets.
  3. Brush both sides with oil.
  4. Season with a little salt and pepper.
  5. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking).
  6. Let cool on baking sheets.

Ingredients For Topping:

  • 4 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
  • 2/3 cup light mayonnaise
  • 1⁄4 c fresh lemon juice
  • 1⁄4 c tablespoons chopped fresh dill
  • Coarse salt and ground pepper

Directions:

  1. In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill.
  2. Season with salt and pepper.
  3. Top crostini with topping.

Source:  Taste of Australia VPWL December 2014

Cranberry Goat Cheese with Ginger Thins

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You have to try this!  Cookies for cocktail crackers!

Ingredients:

  • 8 oz log chevre (goat cheese) softened
  • 1⁄2 c whole berry cranberry sauce

Directions:

  1. Mix lightly, being careful not to break the berries any more than is practical.
  2. In a bowl lined with saran, pack tightly and chill.
  3. Invert on a platter and remove the saran.
  4. Serve with triple ginger cookie thins (you can get them at Trader Joes)

Source:  Taste of Australia VPWL December 2014

 

 

 

Epiran Feta Tart (Alevropita)

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Made with a simple egg batter, this feta-studded tart hails from the region of Epirus in southeastern Europe.  

Ingredients:

  • 6 Tab. extra-virgin olive oil
  • 2 tsp. vodka
  • 1 egg
  • 1 1⁄4 c flour, sifted
  • 1⁄4 tsp. kosher salt
  • 1⁄8 tsp. baking powder
  • 10 oz. feta, crumbled
  • 2 Tab unsalted butter, softened

Directions:

  1. Heat oven to 500°.
  2. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.
  3. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl.
  4. In a separate bowl, whisk flour, salt, and baking powder.
  5. Pour wet mixture over dry mixture.
  6. Whisk until smooth.
  7. Brush remaining oil over bottom of hot pan.
  8. Add batter.
  9. Smooth batter with a rubber spatula to coat the bottom evenly, if necessary.
  10. Distribute cheese evenly over batter.
  11. Dot with butter.
  12. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes.
  13. Let cool slightly before slicing and serving.

Serves: 8-10

Source:  Saveur June 2010

Smoked Almonds

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Taste as good as store-bought!  But, who makes 1 cup?  Use just 1 teaspoon of flour for each cup of nuts if you multiply the recipe,  Be stingy with the salt and liquid smoke too.

Ingredients:

  • 1 tab cooking oil
  • 1 c whole almond, with skins
  • 1 tsp liquid smoke
  • 2 tsp all-purpose flour
  • 1 tsp sea salt

Directions:

  1. Pour cooking oil over almonds in bowl.
  2. Toss to coat well.
  3. Spread on ungreased baking sheet.
  4. Bake in 275° oven for 45 minutes.
  5. Remove from oven.
  6. Pour nuts into medium bowl.
  7. Sprinkle with liquid smoke.
  8. Toss to coat well.
  9. Mix flour and salt in cup.
  10. Sprinkle over almonds.
  11. Toss to coat well.
  12. Spread on same baking sheet.
  13. Bake for 20 minutes.
  14. Cool.

Serves:  1 cup – enough for me – what are you going to eat?

Source:  Food,com, Recipe by Sandy Kay

Christmas Tree Vegetable Platter

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A broccoli and tomato “tree” with pretzel “trunk” and cauliflower “snow” are delicious dippers for a cool and creamy dip.

Creamy Herb Dip Ingredients:

  • 1/2 cup sour cream or crème fraîche
  • 1/4 cup mayonnaise or salad dressing
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons finely chopped fresh chives
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, finely chopped

Directions:

  1. In small bowl, stir together dip ingredients.
  2. Cover; refrigerate at least 1 hour to blend flavors.

Serves: 8

Vegetable Platter
Do not be limited by the recommendations below, use whatever is fresh and would look pretty on this “tree”

Ingredients:

  • 3 cups fresh broccoli florets
  • 14 grape tomatoes
  • 1/2 yellow bell pepper, cut into strips
  • 1 1/2 cups fresh cauliflower florets
  • 3/4 oz (about 40) pretzel sticks (from 15-oz bag)

Directions:

  1. Rinse and thoroughly dry vegetables.
  2. Trim broccoli and cauliflower floret stems.
  3. Arrange broccoli on serving platter to form tree shape and tomatoes to form garland.
  4. Arrange bell pepper to form star.
  5. Arrange cauliflower to form snow.
  6. If desired, cover and refrigerate up to 4 hours.
  7. Just before serving, arrange pretzels at bottom of tree to form trunk.
  8. Serve with dip.

Source:  Taste of Australia VPWL December 2014

 

 

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Roasted Marinated Artichoke Hearts

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You can make this with thawed frozen artichokes also, as well as unseasoned jarred or canned artichokes—although Anna warns that “they won’t have the same addictive, snacky flavor” as the ones that have been marinating in vinegar, herbs, and garlic. To fake that flavor, toss the non-marinated artichoke hearts with salt, pepper, and a squeeze of lemon juice prior to roasting—and feel free to throw in some dried herbs, such as thyme, rosemary, or oregano if you’d like. The lemon juice will mimic the acid in that jar of marinated artichokes and help with browning as the sugars in the juice caramelize.

Ingredients:

  • Artichokes – marinated, canned, frozen
Directions:
  • Preheat oven 450°.
  • Drizzle drained marinated artichoke hearts with a few tablespoons of olive oil.
  • Pour them onto a sheet pan.
  • Slide them into a hot oven for about 18 minutes.
  • Toss once halfway through, until they’re nicely browned around the edges.

Source:  Epicurious, Anna Stockwell

Pinzimonio (Marinated Vegetables)

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Traditionally part of Italian Antipasti, these are also good as a “healthy” cocktail nibble or over lettuce for a salad.

Ingredients:

  • 1/2 c olive oil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Directions:

  1. Stir the oil, salt, and pepper in a small bowl to blend.
  2. Arrange the vegetables on a platter.
  3. Serve the vegetables with the dip.

Source:    A Tasty Tour of Italy – VPWL April 2015

Marinated Olives

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Great for antipasti trays or as a cocktail nibble.  A step above just an assortment form the deli!

Ingredients:

  • 3 Tab olive oil
  • 1 Tab lemon zest
  • 1/2 tsp dried crushed red pepper flakes
  • 1 1/2 c Sicilian cracked green olives
  • 1 1/2 c kalamata olives
  • 2 Tab chopped fresh basil leaves

Directions:

  1. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
  2. Remove from the heat.
  3. Add the olives.
  4. Toss to coat.
  5. Add the basil.
  6. Toss to coat.
  7. Serve.

Source:  A Tasty Tour of Italy – VPWL April 2015