Anyone doing appetizers this Thanksgiving? Looking for make-ahead ones for a tea

REC: Shrimp Butter

* Exported from MasterCook *

SHRIMP BUTTER

Recipe By : ???
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

1/2 pound medium shrimp
1 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
8 ounces cream cheese -- softened
4 tablespoons butter -- softened
2 tablespoons mayonnaise
2 tablespoons cocktail sauce
1 tablespoon lemon juice
1 tablespoon fresh parsley -- chopped
Assorted crackers or raw veggies
sliced green onions -- for garnish

Peel and devein shrimp. Place shells, onion powder and garlic salt in water. Bring to simmer over medium heat, and simmer 5 minutes. Remove shells from water with slotted spoon. Add shrimp and simmer 3 minutes or until shrimp turns pink and opaque. Remove shrimp and place on cutting board, let cool. Continue cooking liquid in the pan to reduce until it just barely covers the bottom of the pan. Blend cream cheese, butter, mayonnaise, cocktail sauce, and lemon juice in a large bowl until smooth. Stir in 1 tablespoon cooking liquid. Finely chop the shrimp, and fold shrimp and parsley into cheese mixture, until it is all evenly incorporated. Pack shrimp butter into a decorative crock or plastic mold lined with plastic wrap. Cover and refrigerate overnight. serve in the crock or invert mold onto serving platter and remove plastic wrap. Serve with assorted crackers or veggies.
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i've done this with mascarpone and a triple cream brie such as st.andre...

for the cream cheese and sour cream.

to die for.

 
Roasted Olives with Fennel & Lemon

from Randi: these are sooo good you'll probably want to roast all your olives. even olive hating Don loved them!

8 oz. imported black olives such as Alfonso or Gaeta
4 garlic cloves, peeled
1/2 lemon, scrubbed and thinly sliced
1 tsp. fennel seeds
1/4 cup olive oil
a pinch of crushed red pepper

preheat the oven to 350

in an 8 inch baking pan spread the olives, lemon,& garlic. drizzle with the oil and sprinkle with the fennel seeds and red pepper. bake for 45 min, stirring the olives at least 3 times. it will keep in the frig for a week.
mangia!

the only olives I can get here are kalamata and they worked just fine.

 
Olive Cheese Balls

OLIVE CHEESE BALLS

A Betty Crocker Recipe

2 cups shredded sharp cheddar cheese
1 1/4 cup flour
1/2 cup butter, melted
pimento-stuffed small olives

Make a pastry with first 3 ingredients.
Mold dough around olives, shaping into balls.
Place balls 2 inches apart on a baking sheet.
Cover and chill for 1 hour.
Heat oven to 400° F. Bake balls 15 to 20 minutes.
Serve hot or not.
Makes about 36.
May be frozen before baking. If baking from frozen they’ll need some extra time....but you know that.

SMOKED OYSTER ROLL

2 pkgs. (8 oz each) of cream cheese, at room temperature
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 small cloves of garlic, minced
2 tbsp. grated onion
Dash hot pepper sauce
salt
2 cans (each 3.6 oz)
smoked oysters
crackers or sliced baguette

° In a medium bowl, not food processor, cream cheese with a wooden spoon. Stir in mayonnaise, Worcestershire sauce, garlic, onion, hot pepper sauce and salt to taste. Blend well.
° Lightly spray a large piece of waxed paper with PAM and spread cheese mixture into 16 x 6 inch rectangle. Refrigerate for 5 to 10 minutes.
° In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving a border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, starting at long side. Decorate the top with fresh herbs, sliced olives or whatever suits your fancy.

 
Went to a chefs' meeting this past week & these were killer - grit stuffed jalepeno poppers

My friend runs this bbq restaurant and catering company at our local farmers market. He makes AWESOME GRITS - so good thatthey sell 'refillable grit bowls'. He has two flavors every day. He halved fresh jalepeno peppers and deseeded them. Stuffed them with his garlic cheese grits (his are light, fluffy, stiff and dry but not in a bad way) then wrapped in bacon and baked until the bacon was browned and crisped.

 
I hear you, Joe! It's just so wrong! That was great puff pastry, especially for the price. Went to

Whole Foods after that (it was nearby) to see if they had a non-Pepperidge Farm puff pastry. They did, Dufours, but it was $10.99. Now that price is a crime! Might as well make my own.

 
Count your blessings. I have not been able to find Dufours anywhere down here,

and I just can't bring myself to buy the puff pastry made with shortening and not butter.

Julia's recipe is foolproof and not difficult, particularly her last one with cubed butter, but it calls for a commitment of time and refrigerator space I'm not always up to!

Sigh. I guess the TJ's clientelle didnt rush to buy the stuff as I would have predicted.

 
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