Anyone doing appetizers this Thanksgiving? Looking for make-ahead ones for a tea
- Thread starter cheezz
- Start date
Frico (These may be made up to 5 days ahead and stored in an airtight tin.)
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Savoury Cheddar Thumbprint Cookies
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Date and Fig Pinwheels
Date and Fig Pinwheels
An adult cookie which is excellent served with chutney and cheese.
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
1/2 cup (125 mL) light brown sugar, packed
1 large egg
1/2 tsp (2 mL) vanilla
2 1/4 cup (550 mL) all purpose flour
1 tsp (5 mL) baking powder
1/8 tsp (2 mL) salt
1 cup (250 mL) dried black figs, stems removed, quartered
1/4 cup (50 mL) white wine
1 cup (250 mL) dried pitted dates
1/4 cup (50 mL) chopped walnuts
1/4 cup (50 mL) honey
1 tsp (5 mL) grated orange rind
1. Combine butter, sugar and brown sugar in a large bowl and beat using a mixer until creamy. Add the egg and vanilla and beat until well combined.
2. Sift together flour, baking powder and salt. Add to the butter mixture and beat until dough just comes together.
3. Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to make a rectangle about 10 x 12 inches (25 x 30 cm) large and 1/4 inch (5 mm) thick. Trim edges to square them and place dough in the refrigerator to chill for 30 minutes or until firm.
4. Place figs in a small pot with the white wine. Bring wine to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, or until figs are soft and the wine is almost absorbed.
5. Place dates, walnuts, honey and orange rind in the bowl of a food processor. Add figs and wine reduction and pulse until mixture becomes a thick, sticky paste.
6. Preheat oven to 350 F (180 C).
7. Remove dough from refrigerator. Remove top sheet of parchment paper, and cut dough in half lengthwise to make two 10 x 6 (25 x 15 cm) rectangles.
8. Spread fig mixture generously over each half of the dough leaving a 1/2 inch (1 cm) border all around.
9. Roll the first piece of dough into a tight log, beginning with the long edge and using the parchment paper underneath as an aid. The date mixture will form a pinwheel design on the side. Repeat with second piece of dough.
10. Using a sharp knife to cut the log into slices between 1/4 inch (5 mm) and 1/2 inch (1 cm) thick, rotating the log a quarter turn between cuts to help keep the cookies round.
11. Place cookies on parchment-lined baking sheets and bake 1 sheet at a time for 12 minutes or until golden at edges. Cool on a rack.
From Food and Drink Magazine, LCBO, Holiday 2005
Date and Fig Pinwheels
An adult cookie which is excellent served with chutney and cheese.
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
1/2 cup (125 mL) light brown sugar, packed
1 large egg
1/2 tsp (2 mL) vanilla
2 1/4 cup (550 mL) all purpose flour
1 tsp (5 mL) baking powder
1/8 tsp (2 mL) salt
1 cup (250 mL) dried black figs, stems removed, quartered
1/4 cup (50 mL) white wine
1 cup (250 mL) dried pitted dates
1/4 cup (50 mL) chopped walnuts
1/4 cup (50 mL) honey
1 tsp (5 mL) grated orange rind
1. Combine butter, sugar and brown sugar in a large bowl and beat using a mixer until creamy. Add the egg and vanilla and beat until well combined.
2. Sift together flour, baking powder and salt. Add to the butter mixture and beat until dough just comes together.
3. Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to make a rectangle about 10 x 12 inches (25 x 30 cm) large and 1/4 inch (5 mm) thick. Trim edges to square them and place dough in the refrigerator to chill for 30 minutes or until firm.
4. Place figs in a small pot with the white wine. Bring wine to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, or until figs are soft and the wine is almost absorbed.
5. Place dates, walnuts, honey and orange rind in the bowl of a food processor. Add figs and wine reduction and pulse until mixture becomes a thick, sticky paste.
6. Preheat oven to 350 F (180 C).
7. Remove dough from refrigerator. Remove top sheet of parchment paper, and cut dough in half lengthwise to make two 10 x 6 (25 x 15 cm) rectangles.
8. Spread fig mixture generously over each half of the dough leaving a 1/2 inch (1 cm) border all around.
9. Roll the first piece of dough into a tight log, beginning with the long edge and using the parchment paper underneath as an aid. The date mixture will form a pinwheel design on the side. Repeat with second piece of dough.
10. Using a sharp knife to cut the log into slices between 1/4 inch (5 mm) and 1/2 inch (1 cm) thick, rotating the log a quarter turn between cuts to help keep the cookies round.
11. Place cookies on parchment-lined baking sheets and bake 1 sheet at a time for 12 minutes or until golden at edges. Cool on a rack.
From Food and Drink Magazine, LCBO, Holiday 2005
Heart of Palm Prosciutto Wraps
Heart of Palm Prosciutto Wraps
Ingredients
4 slices Prosciutto ham,* very thinly sliced or use regular rectangularly shaped cooked ham
1/3 cup Herb Cream Cheese (recipe attached)
1 bunch fresh basil leaves, washed and drained
4 whole stems of heart of palm,** well drained
Garnish
1/3 cup macadamia nuts, coarsely chopped (I used hazelnuts.)
cluster of fresh basil leaves
(Makes 16 to 20 pieces)
Lay out slices of ham (side by side and well separated) on a clean surface with short edges in a horizontal position. Paint each strip entirely and evenly with about 1 tablespoon of Herb Cream Cheese.
Place fresh basil leaves in a single layer over cream cheese surface, covering about 50 % of lower part of each Prosciutto ham strip; press lightly to secure leaves in position at lower edge. Arrange one entire “log-like” stem of heart of palm horizontally across basil leaf and cream cheese garnished strip of prosciutto; trim off stem of heart of palm that exceeds width of prosciutto strip.
Tightly roll ham around heart of palm stem. Arrange roll with seam side down; add a line of Herb Cream Cheese (about 2 teaspoons) across top of roll; press chopped macadamia nuts into cream cheese garnish. Repeat procedure to form 4 long Heart of Palm Prosciutto Wraps/Rolls.
If not serving immediately, store in a wax paper lined plastic container, covering surfaces carefully but closely with plastic wrap; close container with an airtight lid. Refrigerate.
Just before serving, remove rolls from container. With a sharp knife cut into 1 cm or 1⁄2 inch slices. (Avoid being too generous as this hors d’oeuvre
should be “one-bite” in size.) Artistically arrange slices in a standing position (macadamia nuts up) on a doilie lined tray.
* Proscuitto Ham is generally rectangular in shape (about 20 cm x 8 cm or 8 inches x 3 inches).
** Heart of Palm comes from the small cabbage palm. The hearts are peeled, then processed and placed into cans with a light salt brine. Heart of
Palm comes principally from Central and South America.
*** If stored properly rolls/wraps may be prepared
to this point hours before serving.
© Margaret H. Dickenson 2001
Herb Cream Cheese ©
Ingredients
1 cup cream cheese*, regular or low-calorie
2 teaspoons mayonnaise
1 teaspoon dill weed
1⁄2 to 3/4 teaspoon** fresh garlic, crushed
(Makes 1 cup)
Using a fork and working on a flat plate, combine ingredients thoroughly to form a smooth mixture.
Store refrigerated or frozen in an airtight plastic container.
* Use the wrapped block type of cream cheese, not the “spreadable” type.
** According to taste.
Sylvia's note: I used the spreadable cream cheese without the mayo and it worked well.
© Margaret H. Dickenson 2001
Note: Marilyn added a little wasabi to the cream cheese mixture.
Heart of Palm Prosciutto Wraps
Ingredients
4 slices Prosciutto ham,* very thinly sliced or use regular rectangularly shaped cooked ham
1/3 cup Herb Cream Cheese (recipe attached)
1 bunch fresh basil leaves, washed and drained
4 whole stems of heart of palm,** well drained
Garnish
1/3 cup macadamia nuts, coarsely chopped (I used hazelnuts.)
cluster of fresh basil leaves
(Makes 16 to 20 pieces)
Lay out slices of ham (side by side and well separated) on a clean surface with short edges in a horizontal position. Paint each strip entirely and evenly with about 1 tablespoon of Herb Cream Cheese.
Place fresh basil leaves in a single layer over cream cheese surface, covering about 50 % of lower part of each Prosciutto ham strip; press lightly to secure leaves in position at lower edge. Arrange one entire “log-like” stem of heart of palm horizontally across basil leaf and cream cheese garnished strip of prosciutto; trim off stem of heart of palm that exceeds width of prosciutto strip.
Tightly roll ham around heart of palm stem. Arrange roll with seam side down; add a line of Herb Cream Cheese (about 2 teaspoons) across top of roll; press chopped macadamia nuts into cream cheese garnish. Repeat procedure to form 4 long Heart of Palm Prosciutto Wraps/Rolls.
If not serving immediately, store in a wax paper lined plastic container, covering surfaces carefully but closely with plastic wrap; close container with an airtight lid. Refrigerate.
Just before serving, remove rolls from container. With a sharp knife cut into 1 cm or 1⁄2 inch slices. (Avoid being too generous as this hors d’oeuvre
should be “one-bite” in size.) Artistically arrange slices in a standing position (macadamia nuts up) on a doilie lined tray.
* Proscuitto Ham is generally rectangular in shape (about 20 cm x 8 cm or 8 inches x 3 inches).
** Heart of Palm comes from the small cabbage palm. The hearts are peeled, then processed and placed into cans with a light salt brine. Heart of
Palm comes principally from Central and South America.
*** If stored properly rolls/wraps may be prepared
to this point hours before serving.
© Margaret H. Dickenson 2001
Herb Cream Cheese ©
Ingredients
1 cup cream cheese*, regular or low-calorie
2 teaspoons mayonnaise
1 teaspoon dill weed
1⁄2 to 3/4 teaspoon** fresh garlic, crushed
(Makes 1 cup)
Using a fork and working on a flat plate, combine ingredients thoroughly to form a smooth mixture.
Store refrigerated or frozen in an airtight plastic container.
* Use the wrapped block type of cream cheese, not the “spreadable” type.
** According to taste.
Sylvia's note: I used the spreadable cream cheese without the mayo and it worked well.
© Margaret H. Dickenson 2001
Note: Marilyn added a little wasabi to the cream cheese mixture.
Cranberry Almond Tapenade with Pita Crisps
Cranberry Almond Tapenade with Pita Crisps
Holiday 2009
by Marilyn Benz-Crowley
Sylvia's Note: The pita crisps do not need as much time in the oven as stated in the recipe. Bake for 8 minutes and check them.
Cranberries add fruitiness to rich olive tapenade while toasted almonds provide crunch. These pita crisps have a nice bowl shape that cups the filling for no-spill nibbling. If making crisps for another less-salty food such as cheese, top with a sprinkle of Maldon salt before baking. And beware of mechanically pitted olives sold in brine, as they are extremely salty. Instead, pit your own..
Pita Crisps
1 bag mini pitas (170 g)
2 tbsp. (25 mL) olive oil
1 medium garlic clove, minced
1 tbsp. (15 mL) finely chopped fresh parsley
Tapenade
1 cup (250 mL) fresh cranberries
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) olive oil, divided
2 cups (500 mL) mixture of black Kalamata and green olives, pitted
2 tsp (10 mL) capers, well drained
6 to 8 large fresh basil leaves, shredded
1 tsp (5 mL) finely grated orange zest
1/4 cup (5 mL) toasted slivered almonds
1. For crisps, preheat oven to 325 degrees F. (160 degrees C)
2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round, place on baking sheet in a single layer. Lightly sprinkle parsley over top.
3. Bake pitas for 8 to 10 minutes or until lightly golden about the edges and crisp. Cool, then store airtight.
4. For tapenade, toss cranberries with sugar. Heat 1 Tbsp (15 mL) oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray, separate with a fork. Cool.
5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl, stir in remaining 2 tbsp (25 mL) oil, basil and zest.
6. Coarsely chop almonds, set aside half for garnish. Stir remaining almonds, set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.
7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds over top. Add a small spoon to heap tapenade onto pita crisps.
Makes 6 to 8 servings.
Cranberry Almond Tapenade with Pita Crisps
Holiday 2009
by Marilyn Benz-Crowley
Sylvia's Note: The pita crisps do not need as much time in the oven as stated in the recipe. Bake for 8 minutes and check them.
Cranberries add fruitiness to rich olive tapenade while toasted almonds provide crunch. These pita crisps have a nice bowl shape that cups the filling for no-spill nibbling. If making crisps for another less-salty food such as cheese, top with a sprinkle of Maldon salt before baking. And beware of mechanically pitted olives sold in brine, as they are extremely salty. Instead, pit your own..
Pita Crisps
1 bag mini pitas (170 g)
2 tbsp. (25 mL) olive oil
1 medium garlic clove, minced
1 tbsp. (15 mL) finely chopped fresh parsley
Tapenade
1 cup (250 mL) fresh cranberries
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) olive oil, divided
2 cups (500 mL) mixture of black Kalamata and green olives, pitted
2 tsp (10 mL) capers, well drained
6 to 8 large fresh basil leaves, shredded
1 tsp (5 mL) finely grated orange zest
1/4 cup (5 mL) toasted slivered almonds
1. For crisps, preheat oven to 325 degrees F. (160 degrees C)
2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round, place on baking sheet in a single layer. Lightly sprinkle parsley over top.
3. Bake pitas for 8 to 10 minutes or until lightly golden about the edges and crisp. Cool, then store airtight.
4. For tapenade, toss cranberries with sugar. Heat 1 Tbsp (15 mL) oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray, separate with a fork. Cool.
5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl, stir in remaining 2 tbsp (25 mL) oil, basil and zest.
6. Coarsely chop almonds, set aside half for garnish. Stir remaining almonds, set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.
7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds over top. Add a small spoon to heap tapenade onto pita crisps.
Makes 6 to 8 servings.
Have been asked again to bring this for T-day. Rec: Mushroom-Stuffed Brie en Croute
Mushroom-Stuffed Brie en Croute
Yield: Serves 8 to 10 as an hors d'oeuvre
1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers
Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
Preheat oven to 425̊F.
Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
Serve Brie with bread or crackers.
Source: 11/98 Gourmet
http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Brie-en-Croute-15732
Pat’s note: When I made this at Thanksgiving people were raving about it.....seriously raving. Took it to a holiday party and got the same reaction. One gal who doesn't cook asked me if she could pay me to make it for her to take to some parties...LOL. It's good schtuff. In lieu of the mushroom top called for I used a miniature star cookie cutter and made 3 star cutouts for the top (mini turkey cutouts for Thanksgiving)...really cute. Trader Joe's has an all butter puff pastry that's my favorite right now...and reasonably priced.
Mushroom-Stuffed Brie en Croute
Yield: Serves 8 to 10 as an hors d'oeuvre
1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers
Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
Preheat oven to 425̊F.
Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
Serve Brie with bread or crackers.
Source: 11/98 Gourmet
http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Brie-en-Croute-15732
Pat’s note: When I made this at Thanksgiving people were raving about it.....seriously raving. Took it to a holiday party and got the same reaction. One gal who doesn't cook asked me if she could pay me to make it for her to take to some parties...LOL. It's good schtuff. In lieu of the mushroom top called for I used a miniature star cookie cutter and made 3 star cutouts for the top (mini turkey cutouts for Thanksgiving)...really cute. Trader Joe's has an all butter puff pastry that's my favorite right now...and reasonably priced.
Another good one...Rec: Raspberry Brie en Croute
Raspberry Brie en Croute
6-8 servings
1 sheet frozen puff pastry, thawed
8 ounces brie cheese
1/4 cup raspberry preserves
1/4-1/2 cup sliced almonds, toasted
Preheat oven to 350F degrees.
Place pastry sheet on a lightly greased baking pan.
Place Brie in center of pastry, spread with preserves and sprinkle with almonds.
Wrap Brie in pastry sheet, (with seams on bottom, underneath) trimming excess. If desired, use miniature cookie cutters to cutout shapes and place on top.
Seal seams with water and press together with fingers.
Bake 30-40 minutes or until pastry is golden brown.
Serve with crackers. (Used Pepperidge farms wheat crackers and Carr’s water crackers.)
Pat’s notes: Delicious and so easy.
Reviewer’s note: This is a great, elegant classic recipe. Use a Silpat if you have one to prevent sticking. You can also make this with finely chopped walnuts instead of almonds. I usually cut the Brie in half horizontally and add the fillings in between but the way the recipe is written is also fine.
Raspberry Brie en Croute
6-8 servings
1 sheet frozen puff pastry, thawed
8 ounces brie cheese
1/4 cup raspberry preserves
1/4-1/2 cup sliced almonds, toasted
Preheat oven to 350F degrees.
Place pastry sheet on a lightly greased baking pan.
Place Brie in center of pastry, spread with preserves and sprinkle with almonds.
Wrap Brie in pastry sheet, (with seams on bottom, underneath) trimming excess. If desired, use miniature cookie cutters to cutout shapes and place on top.
Seal seams with water and press together with fingers.
Bake 30-40 minutes or until pastry is golden brown.
Serve with crackers. (Used Pepperidge farms wheat crackers and Carr’s water crackers.)
Pat’s notes: Delicious and so easy.
Reviewer’s note: This is a great, elegant classic recipe. Use a Silpat if you have one to prevent sticking. You can also make this with finely chopped walnuts instead of almonds. I usually cut the Brie in half horizontally and add the fillings in between but the way the recipe is written is also fine.
dawn_mo
Well-known member
REC: Caviar-Egg Torte
* Exported from MasterCook *
CAVIAR-EGG TORTE
Recipe By : Women's Day or Family Circle magazine
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 eggs, hard-boiled -- shelled
1/4 cup butter -- at room temperature
1/2 cup green onions -- finely chopped
1 cup sour cream -- light or regular
4 ounces cream cheese -- light or regular
-- at room temperature
3 1/2 ounces caviar -- black or red
water crackers
Place just the rim of an 8 or 9- inch springform pan upside down on the plate you intend to serve the caviar pie on. Finely chop eggs in food processor. Add butter and process until completely blended. Spoon into springform rim and spread with the back of spoon into an even layer. Cover and refrigerate at least one hour or until firm. Sprinkle egg layer with chopped green onions. Mix sour cream and cream cheese until well blended. Spoon over green onions and spread evenly without disturbing the green onions. Cover and chill at least 4 hours or up to two days. Up to 8 hours before serving: in a small fine strainer, rinse, and let the caviar drain at least 15 minutes. Spoon evenly over sour cream mixture. Run a thin knife around inside of springform rim, open rim and remove gently. Refrigerate pie until ready to serve. Garnish with more green onion. Serve with water crackers.
Dawn's note: I have halved this recipe and made it in a small springform pan. I just buy the caviar that is available at the grocery store.
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* Exported from MasterCook *
CAVIAR-EGG TORTE
Recipe By : Women's Day or Family Circle magazine
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 eggs, hard-boiled -- shelled
1/4 cup butter -- at room temperature
1/2 cup green onions -- finely chopped
1 cup sour cream -- light or regular
4 ounces cream cheese -- light or regular
-- at room temperature
3 1/2 ounces caviar -- black or red
water crackers
Place just the rim of an 8 or 9- inch springform pan upside down on the plate you intend to serve the caviar pie on. Finely chop eggs in food processor. Add butter and process until completely blended. Spoon into springform rim and spread with the back of spoon into an even layer. Cover and refrigerate at least one hour or until firm. Sprinkle egg layer with chopped green onions. Mix sour cream and cream cheese until well blended. Spoon over green onions and spread evenly without disturbing the green onions. Cover and chill at least 4 hours or up to two days. Up to 8 hours before serving: in a small fine strainer, rinse, and let the caviar drain at least 15 minutes. Spoon evenly over sour cream mixture. Run a thin knife around inside of springform rim, open rim and remove gently. Refrigerate pie until ready to serve. Garnish with more green onion. Serve with water crackers.
Dawn's note: I have halved this recipe and made it in a small springform pan. I just buy the caviar that is available at the grocery store.
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dawn_mo
Well-known member
REC: Jalapeno Cheesecake
* Exported from MasterCook *
JALAPENO CHEESECAKE
Recipe By :Linda Scott
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 pound cream cheese
5/8 pound sharp cheddar cheese -- grated
4 cloves garlic
2 egg
1 pound jalapeno jelly
Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes. Cool completely and remove from pan. Heat remaining jelly and pour over top of cheesecake.
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* Exported from MasterCook *
JALAPENO CHEESECAKE
Recipe By :Linda Scott
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 pound cream cheese
5/8 pound sharp cheddar cheese -- grated
4 cloves garlic
2 egg
1 pound jalapeno jelly
Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes. Cool completely and remove from pan. Heat remaining jelly and pour over top of cheesecake.
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dawn_mo
Well-known member
REC: Miniature Artichoke Tarts
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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dawn_mo
Well-known member
REC: Orange Muffins with Smoked Turkey
A friend of mine brought these to a cookie exchange as an appetizer and they were one of my favorites. She made mini orange muffins with smoked turkey and used honey mustard instead of the quince jelly.
* Exported from MasterCook *
Orange Muffins with Smoked Turkey
Recipe By :Martha Stewart Hors d'oeuvres.
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 tsp baking soda
1 cup buttermilk
2 cup flour -- sifted, all-purpose
1/2 tsp salt
1 cup raisins
1 zest & juice of one orange
1/2 cup sugar
1/2 lb smoked turkey breast thinly sliced
3/4 cup quince jelly
Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup
sugar and butter until smooth. Add eggs and beat until fluffy. Add
baking soda to buttermilk. Sift flour and salt together and add to
sugar-butter mixture alternately with buttermilk. Stir until well
mixed. In food processor, grind raisins and orange zest. Add to
batter and mix. Spoon batter into buttered muffin tins and bake until
golden brown and firm to touch, about 12 minutes. Remove tins to rack
and set close together. Brush tops of muffins with orange juice and
sprinkle with remaining 1/2 c sugar while still warm. After five
minutes, turn out from pans. Cool completely before cutting each
muffin in half. Cut turkey into small pieces and put a small amount
on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover
with muffin top, and serve.
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A friend of mine brought these to a cookie exchange as an appetizer and they were one of my favorites. She made mini orange muffins with smoked turkey and used honey mustard instead of the quince jelly.
* Exported from MasterCook *
Orange Muffins with Smoked Turkey
Recipe By :Martha Stewart Hors d'oeuvres.
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 tsp baking soda
1 cup buttermilk
2 cup flour -- sifted, all-purpose
1/2 tsp salt
1 cup raisins
1 zest & juice of one orange
1/2 cup sugar
1/2 lb smoked turkey breast thinly sliced
3/4 cup quince jelly
Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup
sugar and butter until smooth. Add eggs and beat until fluffy. Add
baking soda to buttermilk. Sift flour and salt together and add to
sugar-butter mixture alternately with buttermilk. Stir until well
mixed. In food processor, grind raisins and orange zest. Add to
batter and mix. Spoon batter into buttered muffin tins and bake until
golden brown and firm to touch, about 12 minutes. Remove tins to rack
and set close together. Brush tops of muffins with orange juice and
sprinkle with remaining 1/2 c sugar while still warm. After five
minutes, turn out from pans. Cool completely before cutting each
muffin in half. Cut turkey into small pieces and put a small amount
on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover
with muffin top, and serve.
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dawn_mo
Well-known member
REC: Pesto and Sun-Dried Tomato Torte
* Exported from MasterCook *
PESTO AND SUN-DRIED TOMATO TORTE
Recipe By : Adapted from a Sunset Magazine recipe
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 pound butter -- softened
1 pint parmesan cheese -- grated
8 sun-dried tomatoes, oil-packed
OR:
1/2 cup sun-dried tomatoes -- without oil
12 cloves garlic
1 pound cream cheese
2 bunches fresh basil
In a food processor, pulverize the sundried tomatoes until they are in very small pieces. Add the butter, cream cheese, parmesan cheese, and garlic cloves. Thoroughly mix (at least a minute or two) all ingredients until the mixture takes on a pink or orangish tinge. Add the basil leaves, and pulse until the basil is just chopped and incorporated into the cheese mixture. You don't want to overdue the pulsing oryou will turn out with a brownish spread that looks very unappealing, however, still tasty. You want a pinkish spread with bits of fresh basil floating through it. I place this in a mold or tupperware container and refrigerate it until thoroughly chilled. Unmold it onto a decorative plate and garnish with fresh basil sprigs or chopped basil. Serve with a rather plain cracker or french bread baguette slices. (Dipping the mold in a bowl of hot water, being careful not to submerge it, will help to unmold the dip.) Can be made a few days ahead, and it freezes great too.
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* Exported from MasterCook *
PESTO AND SUN-DRIED TOMATO TORTE
Recipe By : Adapted from a Sunset Magazine recipe
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 pound butter -- softened
1 pint parmesan cheese -- grated
8 sun-dried tomatoes, oil-packed
OR:
1/2 cup sun-dried tomatoes -- without oil
12 cloves garlic
1 pound cream cheese
2 bunches fresh basil
In a food processor, pulverize the sundried tomatoes until they are in very small pieces. Add the butter, cream cheese, parmesan cheese, and garlic cloves. Thoroughly mix (at least a minute or two) all ingredients until the mixture takes on a pink or orangish tinge. Add the basil leaves, and pulse until the basil is just chopped and incorporated into the cheese mixture. You don't want to overdue the pulsing oryou will turn out with a brownish spread that looks very unappealing, however, still tasty. You want a pinkish spread with bits of fresh basil floating through it. I place this in a mold or tupperware container and refrigerate it until thoroughly chilled. Unmold it onto a decorative plate and garnish with fresh basil sprigs or chopped basil. Serve with a rather plain cracker or french bread baguette slices. (Dipping the mold in a bowl of hot water, being careful not to submerge it, will help to unmold the dip.) Can be made a few days ahead, and it freezes great too.
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dawn_mo
Well-known member
REC: Silver Palate Salmon Mousse
I have made this a few times and have always used Trader Joe's canned smoked salmon. It is very good served with water crackers. It looks so cute made in a fish mold.
* Exported from MasterCook *
Silver Palate Salmon Mousse
Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate
Amount Measure Ingredient -- Preparation Method
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon
or canned salmon with skin and bones removed
1 cup heavy cream
Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours.
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I have made this a few times and have always used Trader Joe's canned smoked salmon. It is very good served with water crackers. It looks so cute made in a fish mold.
* Exported from MasterCook *
Silver Palate Salmon Mousse
Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate
Amount Measure Ingredient -- Preparation Method
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon
or canned salmon with skin and bones removed
1 cup heavy cream
Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours.
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dawn_mo
Well-known member
REC: Tuna Spread With Capers
I think this would be good with smoked salmon too. I like the smoked salmon I used to be able to buy at Trader Joes.
* Exported from MasterCook *
Tuna Spread With Capers
Recipe By
awn/adapted from JP's Tuna Log
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Superbowl
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- softened
6 ounces canned tuna -- drained
2 tablespoons onions -- finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts -- if desired
1 loaf miniature party rye rounds
1 seedless cucumber -- thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
NOTE: Make ahead at least 8 hours so flavors can meld.
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I think this would be good with smoked salmon too. I like the smoked salmon I used to be able to buy at Trader Joes.
* Exported from MasterCook *
Tuna Spread With Capers
Recipe By
awn/adapted from JP's Tuna LogServing Size : 8 Preparation Time :0:00
Categories : Appetizers Superbowl
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- softened
6 ounces canned tuna -- drained
2 tablespoons onions -- finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts -- if desired
1 loaf miniature party rye rounds
1 seedless cucumber -- thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
NOTE: Make ahead at least 8 hours so flavors can meld.
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