Appetizers

Stuffed Olives

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A little “fussy” but quite tasty.

Ingredients:

  • 1⁄4 
lb grated cheddar cheese (1 c)
  • 1⁄4 
c butter, softened
  • 1⁄2 
c flour
  • 1⁄4
 tsp salt
  • 1/2
 tsp paprika
  • 24 
stuffed olives

Directions:

  1. Preheat oven to 400°.
  2. Make dough by mixing cheese, butter, flour, salt and paprika.
  3. Pinch off dough and wrap around each olive, making little balls.
  4. Place on an ungreased cookie sheet.
  5. Bake for 10- 15 minutes.
  6. Serve warm.

May be made ahead and frozen until ready for baking.

Serves: Makes 24

Source:   VPWL Guess Who is Coming to Dinner

Crab Stuffed Cream Puffs

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You can break this down into several short preps – make the cream puffs, freeze them, make the filling, refrigerate, stuff, freeze.  Take it easy!

Ingredients: Cream Puffs

  • 1/2 c water
  • 1/4 c butter
  • 1/2 c flour
  • 2 eggs
  • Dash salt

Directions:

  1. Heat oven to 400°.
  2. Bring water and butter to boil.
  3. Add flour and salt.
  4. Stir vigorously over low heat until mixture forms a ball.
  5. Remove from heat;.
  6. Add eggs, one at a time, beating until smooth.
  7. Drop teaspoons of batter on ungreased cookie sheet.
  8. Bake at 400° for 30 to 35 minutes.
  9. Remove immediately.
  10. Cool.
  11. Cut off tops.
  12. Fill.
  13. Put tops back on.
  14. Bake at 375° for 10 minutes.

Can be frozen. Reheat 30 minutes at 37°.

Ingredients: Crab Filling

  • 8 oz. cream cheese
  • 1/2 tsp. horseradish
  • 1 tbsp. milk
  • 1/4 tsp. salt
  • Dash pepper
  • 2 tbsp. onion, finely chopped
  • 1 (6 1/2) oz. can crab meat, drained

Directions:

Mix until blended. Add 1/3 cup slivered almonds, if desired.

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

Bleu Cheese and Pear Tartlets

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This could even be kept on hand – cheese, phyllo shells in the freezer and a can of pears in the cupboard.  A little butter in the milk makes cream.  

Ingredients:

  • 1/2 pound bleu cheese, crumbled
  • 2 ripe pears – peeled, cored, and chopped small enough to fit into the phyllo shells
  • 1/4 cup light cream
  • ground black pepper to taste
  • 2 (2.1 ounce) packages mini phyllo tart shells (12 – 15 per box)

Directions:

  1. If necessary, pre-bake phyllo shells according to package directions.
  2. Set aside to cool.
  3. Mix together blue cheese, pear, and cream.
  4. Season to taste with pepper.
  5. Spoon mixture into cooled shells.
  6. Bake at 350° for 15 minutes.
  7. Serve warm.

Serves:  Depends – passed, or plated

Source:  Villa Park Women’s League Gourmet

Wontons with Sweet-Sour Sauce

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The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

For a “quick and easy” variation, simply cut the won ton wrappers into one inch strips and deep fry them.  (forget the filling!)

Ingredients:

  • 1 can (14 ounces) pineapple tidbits  (I prefer crushed)
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 cup chopped green pepper
  • 1/2 pound ground pork
  • 2 cups finely shredded cabbage
  • 3/4 cup finely chopped canned bean sprouts
  • 1 small onion, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (12 ounces each) won ton wrappers (please ensure you have at least 34 wrappers )
  • Oil for deep-fat frying

Directions:

  1. Drain pineapple, reserving juice.
  2. Set pineapple aside.
  3. In a large saucepan, combine brown sugar and cornstarch.
  4. Gradually stir in pineapple juice, vinegar and soy sauce until smooth.
  5. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Reduce heat; stir in green pepper and pineapple.
  7. Cover and simmer for 5 minutes;.
  8. Set aside and keep warm.
  9. In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.
  10. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
  11. Moisten edges with water; fold opposite corners together over filling and press to seal.
  12. Repeat.
  13. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once.
  14. Drain on paper towels.
  15. Serve with sauce

Note Recipe makes ~2.5 cups of sauce due to the chunks of pineapple.

Serves:  makes 34 or so

Source:  Villa Park Women’s League Gourmet

Fried Artichoke Hearts with Lemon Garlic Aioli

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The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.  If you have never had fried artichokes, you are in for a treat!

Aioli Ingredients:

  • 1 cup mayonnaise
  • 5 garlic cloves, put through a garlic press
  • Juice of 1/2 lemon
  • 1 teaspoon sugar
  • 1 teaspoon Tabasco sauce
  • Salt and freshly ground black pepper to taste

Directions:

Mix all ingredients together and season to taste, may be made 1-2 weeks in advance

Artichoke Hearts Ingredients:

  • 2 packages frozen artichoke hearts (may be found at Trader Joes)
  • 1/2 cup flour
  • 3 large eggs
  • Salt
  • Freshly ground black pepper
  • 2 tbsp grated lemon rind
  • 2 cups dry breadcrumbs
  • 2 cups vegetable oil
  • 1 medium lemon, cut into wedges

Directions:  

  1. Rinse frozen artichoke hearts in a strainer under warm running water to defrost.
  2. In a medium skillet, bring 2cups of water to a boil and add 1 tsp salt.
  3. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes.
  4. Using a pair of tongs, transfer artichoke hearts to a colander.
  5. Let cool slightly.
  6. Blot thoroughly dry with a paper towel.
  7. Place flour in a bowl.
  8. In another bowl, beat eggs with 1 tsp salt and pepper.
  9. In a third bowl, combine lemon rind with breadcrumbs.
  10. Dredge artichoke hearts in flour and shake off excess.
  11. Lightly coat with egg, letting the excess drip off.
  12. Thoroughly coat in breadcrumb mixture.
  13. Arrange in a single layer on a platter lined with waxed paper.
  14. Refrigerate for at least 1 hour to set coating.
  15. In a deep 12-inch skillet, heat vegetable oil over medium-high heat.
  16. Fry artichokes on both sides until lightly golden.
  17. Transfer with tongs to paper towels to drain.
  18. To serve, arrange on a large platter and garnish with lemon wedges.

Serves:  Makes about 1 cup Aioli, and artichokes for 6-8

Source:  Villa Park Women’s League Gourmet

Scottish Rarebit

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Don’t worry, Scottish rarebit has nothing to do with bunnies! You’ll definitely want to have this cheesy treat in your recipe repertoire.  The dish itself is made with a blend of melted cheese mixed with savory spices. This mix is then poured over slices of toasted bread, often with tomatoes or bacon on top. It makes a great breakfast, easy cheesy appetizer or just a nice snack for a cold, rainy day.

Originating in 18th century Great Britain, it is believed to first appear in The Art of Cookery made Plain and Easy (1747), written by Hannah Glasse. In the book, she offers readers four recipes:

Scotch rabbit: toasted bread with slices of melted cheese
Welch rabbit: toasted bread with slices of melted cheese and mustard
English rabbit: toasted bread soaked in red wine with slices of melted cheese
English rabbit: toasted bread soaked in red and white wine with slices of melted cheese and mustard
Over time, the recipe has evolved into what we know today.

Ingredients:

  • 1/4 c butter
  • 1/2 c flour
  • 1 c strong Scottish beer (stout or porter)
  • 1 /tab Whisky  (optional)
  • 1 tsp mustard powder
  • 8 oz (2 c) aged Cheddar Cheese, grated
  • 1 Tab Worcestershire Sauce
  • salt & white pepper
  • Bread – 4 slices or 1 baguette, sliced
  • butter, for bread

Directions: 

  1. Preheat your oven’s broiler or grill.
  2. Melt butter in a small saucepan.
  3. Whisk in flour to form a paste and cook, stirring for 2 minutes.
  4. Stir in beer and optional whisky gradually, to form a thick, smooth sauce.
  5. Add mustard powder and grated cheese.
  6. Stir until melted.
  7. Mix in Worcestershire sauce and season with salt and pepper.
  8. Toast and butter bread.
  9. Then pile up cheesy mixture on each slice.
  10. Cook under broiler/grill for a few minutes, until browned and bubbling.
  11. Ith do leòr! (Eat Plenty)

Serves: 4

Source:   Epicurus

Basil Sun-Dried Tomato Baked Brie

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A molten wheel of brie cheese with sun-dried tomatoes, basil, parsley, Parmesan cheese and garlic – sinful goo!   The amounts for the topping can vary according to the size of your brie wheel. Check out Brie Basics for other ideas.

Ingredients:

  • 1 wheel brie cheese ( anywhere from 6 ounces to more than 2 pounds)
  • sun-dried tomatoes , chopped
  • basil , finely chopped
  • parsley , finely chopped
  • garlic
  • Parmesan cheese
  • sun-dried tomato oil (from the jar of sun-dried tomatoes
  • crackers or baguettes

Directions:

  1. Preheat oven to 350°.
  2.  Lightly toss fresh herbs, cheese, garlic, oil and sun-dried tomatoes.
  3.  Line a baking sheet with parchment paper.
  4. Place brie cheese in the center. Keep the rind on the cheese; it is edible. Without the rind, the cheese will not hold its shape. If you have an oven proof dish the right size that is ideal.
  5. Neatly top brie with tomato/herb mixture.
  6. Place in oven and bake for 10 minutes.
  7. Once brie is baked, remove from oven and place on serving plate.
  8. Cut a slice of cheese out to remove it.  Cheese will ooze lightly.
  9. Pair with crackers or bread and use a butter knife for the cheese and herbs.

Serves:  How big is the brie?  What else are you serving?

Source:   Inspiration

Sausage Rolls

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 Use any sausage you like, either bulk or with the casing removed.  You could even use Italian or Spicy.

Ingredients:

  • 2 lbs sausage
  • 1 medium onion, finely chopped
  • 1 (17 1/3 ounce) box puff pastry sheets
  • 1 egg, beaten
  • 1/4 c flour

Directions:

  1. Set oven to 400°.
  2. Mix the sausage with the onion; set aside.
  3. Separate the puff pastry sheets into three sections (along fold lines).
  4. Flour your hands, rolling pin, and workspace lightly to avoid sticking.
  5. One section at a time, roll the pastry thin, and set it lengthwise on floured workspace.
  6. Place the sausage/onion mixture (about a half-inch wide and a half-inch tall) along the middle of the pastry sheet.
  7. Brush the top and bottom edges of the pastry sheet with egg.
  8. Bring them together at the top of the sausage and seal them.
  9. Brush the entire top of the roll with egg.
  10. Cut the roll into one-inch sections.
  11. Cut two small vent slits on top of each section.
  12. Place sections on ungreased baking sheet.
  13. Bake until the pastry is golden brown, typically 10 to 15 minutes).

Serves:  12, makes 36 rolls

Source: Genius Kitchen

Tater Tot Skewers

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Stuff on a stick!  Great for kids, great for parties, tailgates, barbecues, or just eating.  Quick and easy.  So, for the population that likes tater tots, I tried several different recipes – really DO NOT BOTHER!!  The recipe all assume you are making them at the last minute – not necessary, just save the cheese until you are ready to serve them.  Bottom Line:  Cooked tater tots on a foil lined pan – single layer (longer for crisper).  Skewer with a tooth pick, dip in sour cream-bacon-onion dip, roll in grated cheese.  (who cares if it is melted!) Oh, and some ranch/blue cheese would be good in there somewhere.

First try: Tater Tot Skewers 1 lb. frozen tater tots, defrosted 12 slices bacon 1 c. shredded Cheddar 2 tbsp. chives Ranch dressing, for serving,  Preheat oven to 425º. Place a wire rack inside a large rimmed baking sheet. 2. Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through. 3. Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping. Source: delish. Comments:  Way too labor intensive, too big to eat in one bite, tater tots fall apart.

Second try:  Loaded Tot Kabobs   Ore-Ida® Tater Tots®, Colby jack shredded cheese, Real bacon bits. Sour cream, Chives (optional), Skewers.  Start by cooking your Ore-Ida® Tater Tots® according to the package directions.  Allow to cool just long enough so you don’t burn your fingers. Loosen Tater Tots® potatoes from pan and begin to thread them six at a time onto the skewers. Place skewers on baking sheet and top with cheese and bacon bits (as much as you desire).  Return pan to oven and bake until cheese is melted. Serve up with sour cream topped with chives as a dip.  Source: thecountrychiccottage.net Comments:  They stick to the pan and break apart (you really have to over cook – 25 min – to get firm enough to skewer), most of the cheese/bacon will fall off and remain in the pan, how do you dip six tater tots at once? 

Third try:  Loaded Tater Tot Skewers  16 oz Frozen Tater Tots, 4-6 oz of shredded cheddar cheese, 3-4 oz sour cream (extra for dipping), 2 oz cooked and crumbled bacon, 1 tablespoon chopped chives, 10-15 6 inch wooden skewers.  Preheat oven to 425 °, Cover baking sheet with aluminum foil, Pour tater tots onto sheet and bake for 20-25 minutes (if you like extra crispy bake for extra 5
minutes), Remove from oven and cool just long enough to touch,  Load 4 tots onto each skewer and place back on baking sheet, Arrange skewers closely to the next, Sprinkle cheese on top of skewers and return baking sheet to oven, Bake 3 minutes or until cheese is melted, Remove from oven and move skewers to serving platter, Sprinkle bacon on top of tots. Load sour cream into a small zip top bag and snip one corner. Squeeze sour cream over tots, Sprinkle with chives. Serve immediately with extra sour cream on side (optional) Source: www.frugallivingmom.com.  Comments:  They got the foil and baking time right, but same issue of cheese falling and dipping being a challenge.

Fourth try: Loaded-cheesy-tater-tots.1 bag frozen tater tots, 2 Tablespoon ranch dressing, 2 Tablespoons sour cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 5-6 slices of cooked bacon, diced.  Cook tater tots according to directions on package. Meanwhile, mix together ranch dressing and sour cream. Set aside.. Removed tots from oven, but keep oven on. Sprinkle with shredded cheeses, and bacon. Place back in the oven for 2-3 minutes, or until cheese is melted.  NOTE: You can either keep them on the baking sheet, or place tots in an oven proof pan. If you keep them on the baking sheet, you will be doing a single layer. But if you put them in a pan (as shown in the picture) you will want to do 2 layers. ½ of the tots, bacon and cheese, then the other ½ of bacon and cheese.  Once cheese has melted, remove from the oven, drizzle with the ranch/sour cream mixture, and serve right away.  Source:  Family Fresh Meals.  Comments:  Confession – I did not make these.  They seem pretty basic but the question is – how do you eat them?  toothpick/fork

Fifth try: Cheesy Pull-Apart Tater Tots.  2 tbsp. butter, melted,1 tsp. garlic powder, 1/4 c. freshly grated Parmesan, 1 c. shredded mozzarella cheese, 2 large eggs, 3/4 bag frozen tater tots (32 oz.).  Preheat the oven to 425° and grease the bottom and sides of a Bundt pan., As the oven heats, combine the butter, garlic powder, Parmesan, mozzarella, and eggs in a large mixing bowl. Toss in the tater tots until coated. (You may have to work in batches, depending on the size of your bowl.)  Pour the tots into the Bundt pan, packing them in so they’ll stick together. Cook for 30 to 35 minutes, or until the tots are crispy. Cool for 10 to 15 minutes before removing the tots from the pan. Source: delish.com.  Comments:  Wow! Could not have gone more wrong!!  Did not come out of the pan (Thankfully I had used an angel food cake pan with a removal bottom) and did not hold together, did not pull apart.  Plan to use remaining tater tots making this into a casserole for dinner – more cheese!

Also Reviewed:  Loaded Totchos. 1 pkg. (32 oz.) tater tots,1 container (8 oz.) sour cream, 1/4 cup Ranch Dressing, 3 Tbsp. chopped fresh chives, divided, 1 pkg. (8 oz.) shredded cheddar cheese, 4 slices bacon, cooked, crumbled.  Heat oven to 425°, bake tater tots as directed on package. Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. Spread tater tota onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.  Source: myfoodandmyfamily.com.  Comments:  Pretty straight forward and more like what we ended up deciding was the best way to deal with tater tots.  I would presume these would be speared with a toothpick/fork to eat.

Never admit defeat!  Tater Tots on foil lined pan, check.  Oven 425°, check.  Bake 25 minutes, check.  Toothpicks, check.  Oh, need a dip?  How about the leftover marinara sauce (not quite enough) and the hostess gifted jar of Pepper and Onion Relish.  Tasty!!  Lesson learned – it is all in the dip – clean out the fridge for the win.

 

Pissaladière

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Pissaladière is a tart made on either a pizza-like dough or puff pastry. It can be rectangular or circular, though rectangular is more common. It is similar to pizza, except instead of sauce there’s a bed of sweet caramelized onions. Instead of cheese or toppings, there is a harlequin pattern of anchovy fillets and niçoise olives. It’s the perfect combination of sweet and salty, and the crust is doughy, chewy, and crispy all at once. It’s so satisfying as an afternoon snack, or as a light meal with a glass of chilled wine.

Two secrets to pissaladière: buy the dough, and soak the anchovies in milk. If you do those two things, you can’t go wrong. 

Ingredients:

  • 1 pound store-bought or homemade pizza dough or puff pastry
  • Olive oil or nonstick spray
  • 1 (2-oz) can anchovies packed in olive oil
  • 1/2 c milk
  • 3 Tab extra virgin olive oil, divided
  • 4 medium onions, thinly sliced (about 4 c)
  • Kosher salt
  • 19 pitted Niçoise olives
  • 2 stems fresh thyme

Directions:

  1. Adjust oven rack to middle position.
  2. Preheat the oven to 475°F.
  3. Shape dough into ball and place in medium bowl coated lightly with olive oil or nonstick spray.
  4. Cover tightly with plastic and set aside at room temperature.
  5. Combine anchovy filets and milk in small bowl and set aside.
  6. Add 2 tablespoons olive oil to heavy-bottomed 12-inch sauté pan and heat over medium-high heat until shimmering.
  7. Add onions and season to taste with salt.
  8. Reduce heat to low and cook, stirring frequently until golden brown, about 40 minutes. If onions start to turn black, stir in one tablespoon water and continue to cook.
  9. Transfer to small bowl and allow to cool to room temperature.
  10. Roll dough on well-floured work surface with rolling pin into even circle about 12-inches in diameter and 1/2-inch thick.
  11. Transfer to rimmed baking sheet.
  12. Spread onions evenly over surface, leaving one-inch border.
  13. Rinse anchovies gently in running water.
  14. Scatter anchovies, olives, and thyme sprigs over surface of pizza.  Traditionally, pissaladières are designed in harlequin diamonds or sun-like rays, so use your creativity when applying the toppings.
  15. Season lightly with salt (anchovies and olives are salty), and drizzle with remaining tablespoon olive oil.
  16. Bake until the crust is golden, puffed, and crisp, about 15 minutes.
  17. Serve immediately.

Serves:  4-6

Source:  Serious Eats