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Any new delicious appetizers or old delicious appetizers? We
- Thread starter dawn_mo
- Start date
I'm doing these again tonight: David Rocco's Fried Sage with Anchovies
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=200160
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=200160
Dawn, the Dec. issue of Southern Living has several appy recipes. I found them on line here.
http://www.projectfoodie.com/index2.php?option=com_pfrecipetracker&action=issue&srcID=458 &tid()=15
http://www.projectfoodie.com/index2.php?option=com_pfrecipetracker&action=issue&srcID=458 &tid()=15
Crack Bread and shrimp and chorizo
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=182217
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=182217
cynupstateny
Well-known member
I have bacon jam with coffee, cider vinegar, and maple syrup, among other ingredients, on the
stove right now. It was posted on another site and it just smells wonderful!
stove right now. It was posted on another site and it just smells wonderful!
cynupstateny
Well-known member
Just tasted and it's amazing! Just hope I don't eat it all before Christmas.
G
Guest
Guest
Crostini with Fennel Sausage
Crostini with Fennel Sausage
Joanne Weir serves 6
1/2 pound hot Italian sausage, casings removed
5 ounces grated Italian fontina or crumbled robiola or taleggio cheese
1 teaspoon fennel seed, coarsely ground
2 tablespoons chopped fresh flat-leaf Italian parsley
Salt
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
Preheat an oven to 350°F
Crumble the sausage in a bowl. Add the cheese, fennel seeds, parsley and salt to taste. Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
Crostini with Fennel Sausage
Joanne Weir serves 6
1/2 pound hot Italian sausage, casings removed
5 ounces grated Italian fontina or crumbled robiola or taleggio cheese
1 teaspoon fennel seed, coarsely ground
2 tablespoons chopped fresh flat-leaf Italian parsley
Salt
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
Preheat an oven to 350°F
Crumble the sausage in a bowl. Add the cheese, fennel seeds, parsley and salt to taste. Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
G
Guest
Guest
Manchengo Cheese Crackers
Manchengo Cheese Crackers
Adapted from Everyday Food #36 Makes 24
8 TB unsalted butter at room temperature
5 oz Manchego cheese, coarsely grated
1/2 tsp salt
1/8 tsp chipotle powder or cayenne pepper
1 cup AP flour
1 cup crisped rice cereal
Preheat oven to 350 degrees.
In a stand mixer, beat butter, cheese, salt and chipotle/ cayenne.
Gradually stir in flour until just incorporated.
Add rice cereal and gently mix in by hand using a kneading motion.
Form rounded TB of dough into disks about 1½ inches across.
Arrange on baking sheet about 2 inches apart and bake 15 to 20 minutes -- until golden around the edges. Transfer to wire rack to cool. Best warm but can be stored for several hours in an airtight container.
Manchengo Cheese Crackers
Adapted from Everyday Food #36 Makes 24
8 TB unsalted butter at room temperature
5 oz Manchego cheese, coarsely grated
1/2 tsp salt
1/8 tsp chipotle powder or cayenne pepper
1 cup AP flour
1 cup crisped rice cereal
Preheat oven to 350 degrees.
In a stand mixer, beat butter, cheese, salt and chipotle/ cayenne.
Gradually stir in flour until just incorporated.
Add rice cereal and gently mix in by hand using a kneading motion.
Form rounded TB of dough into disks about 1½ inches across.
Arrange on baking sheet about 2 inches apart and bake 15 to 20 minutes -- until golden around the edges. Transfer to wire rack to cool. Best warm but can be stored for several hours in an airtight container.
G
Guest
Guest
Olive-Oil-Fried Almonds
Olive-Oil-Fried Almonds Maria Helm Sinskey
In Fine Cooking 72 , pp. 40 July 1, 2005 Yields 2 cups.
2 cups blanched almonds
1 cup extra-virgin olive oil
8 large fresh sage leaves
2 Tbs. fresh rosemary leaves
1 Tbs. fresh thyme leaves
1 tsp. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 min., depending on your stove and pot. Toss in the sage, rosemary, and thyme simultaneously and cover the pot immediately with the lid to prevent the oil from spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook.
After the popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. When they’re thoroughly cooled, store them in an airtight plastic container at room temperature.
Olive-Oil-Fried Almonds Maria Helm Sinskey
In Fine Cooking 72 , pp. 40 July 1, 2005 Yields 2 cups.
2 cups blanched almonds
1 cup extra-virgin olive oil
8 large fresh sage leaves
2 Tbs. fresh rosemary leaves
1 Tbs. fresh thyme leaves
1 tsp. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 min., depending on your stove and pot. Toss in the sage, rosemary, and thyme simultaneously and cover the pot immediately with the lid to prevent the oil from spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook.
After the popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. When they’re thoroughly cooled, store them in an airtight plastic container at room temperature.
G
Guest
Guest
Prosciutto-Wrapped Greens
Prosciutto-Wrapped Greens Fine Cooking 64 , pp. 86c May 1, 2004 Serves 8
3 Tbs. extra-virgin olive oil
2 tsp. red-wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 lb. mesclun or arugula, washed and spun dry
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano Reggiano
12 thin slices prosciutto
In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.
Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces on the diagonal (two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.
Prosciutto-Wrapped Greens Fine Cooking 64 , pp. 86c May 1, 2004 Serves 8
3 Tbs. extra-virgin olive oil
2 tsp. red-wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 lb. mesclun or arugula, washed and spun dry
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano Reggiano
12 thin slices prosciutto
In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.
Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces on the diagonal (two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.
G
Guest
Guest
roasted Garlic Hummus
ROASTED GARLIC HUMMUS
Cindy Alexander
1 can chick peas (drained and rinsed)
4 TB tahini (plus more to taste)
1 small head garlic
2 TB + 1 tsp olive oil
lemon juice and salt to taste
Slice a small amount of the stem end off of the garlic, to slightly expose the flesh of most of the cloves. Drizzle with 1 tsp olive oil, wrap loosely in foil, and roast in oven until soft and golden. Cool to room temperature.
Put drained chick peas, tahini, 2 TB olive oil, salt, lemon juice and 6-8 cloves of garlic in bowl of food processor. Process to desired smoothness, adding additional olive oil and/or water if too thick. Add additional tahini, salt, lemon juice, and/or garlic, to taste.
Olive oil and parsley make a nice garnish. Thick red pepper strips and toasted pita wedges make nice dippers.
ROASTED GARLIC HUMMUS
Cindy Alexander
1 can chick peas (drained and rinsed)
4 TB tahini (plus more to taste)
1 small head garlic
2 TB + 1 tsp olive oil
lemon juice and salt to taste
Slice a small amount of the stem end off of the garlic, to slightly expose the flesh of most of the cloves. Drizzle with 1 tsp olive oil, wrap loosely in foil, and roast in oven until soft and golden. Cool to room temperature.
Put drained chick peas, tahini, 2 TB olive oil, salt, lemon juice and 6-8 cloves of garlic in bowl of food processor. Process to desired smoothness, adding additional olive oil and/or water if too thick. Add additional tahini, salt, lemon juice, and/or garlic, to taste.
Olive oil and parsley make a nice garnish. Thick red pepper strips and toasted pita wedges make nice dippers.
G
Guest
Guest
Spicy Sweet Potato Dip
Spicy Sweet Potato Dip
Adapted from a recipe by J.M. Hirsch, The Associated Press (makes 3½ cups)
2 large sweet potatoes
¾ cup toasted almonds (115g blanched, toasted)
1 chipotle pepper in adobo, or to taste (1TB puree)
2-3 cloves of garlic
2 TB lemon or lime juice
1 tsp smoked paprika
1 tsp ground toasted cumin
¼ cup olive oil
1 tsp salt or to taste and pepper to taste
Roast the potatoes in their skins until well done. Allow to cool. Scoop the cooked potato flesh from the skins and combine in a food processor with all ingredients except olive oil and salt and pepper. Process until combined and then add olive oil while processor is running – process until smooth. Season with salt and pepper to taste.
Can be refrigerated for 24 hours and brought to room temp to serve. It can sit out for hours at room temp without losing anything in the way of appearance or flavor.
Serve with raw vegetables and/or assorted dipping chips.
Spicy Sweet Potato Dip
Adapted from a recipe by J.M. Hirsch, The Associated Press (makes 3½ cups)
2 large sweet potatoes
¾ cup toasted almonds (115g blanched, toasted)
1 chipotle pepper in adobo, or to taste (1TB puree)
2-3 cloves of garlic
2 TB lemon or lime juice
1 tsp smoked paprika
1 tsp ground toasted cumin
¼ cup olive oil
1 tsp salt or to taste and pepper to taste
Roast the potatoes in their skins until well done. Allow to cool. Scoop the cooked potato flesh from the skins and combine in a food processor with all ingredients except olive oil and salt and pepper. Process until combined and then add olive oil while processor is running – process until smooth. Season with salt and pepper to taste.
Can be refrigerated for 24 hours and brought to room temp to serve. It can sit out for hours at room temp without losing anything in the way of appearance or flavor.
Serve with raw vegetables and/or assorted dipping chips.
Dana is a professional caterer w/ a terrific selection of recipes on her blog. I've made several.
The stilton and cranberry chutney tart was a major hit.
http://danatreat.com/recipes/
The stilton and cranberry chutney tart was a major hit.
http://danatreat.com/recipes/