So funny, I was feeling the same rut! Try these apple onion triangles, if you haven't--they're delicious and freeze well.Just wondering what new appetizer recipes everyone might be making these days. I have been in a rut for a long time and need some new ideas.
I like to have hors d'oeuvre frozen for me. Just me. I, too, am tired of gougeres, cheese pastry wrapped olives, etc. I have a really old recipe, Caviar Pie, that is soooooooo wonderful and you may not have tried it. But also don't forget about Deb's onion tarts. They can prepared in about 10 minutes and get endless raves. I don't/can't keep them for myself as somehow, they just seem to disappear.
Onion Tarts Hors d’œuvre Deb in Mi
Pastry for one 9-inch pie shell
3 T. butter
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Dash cayenne pepper
Dash freshly ground black pepper
1/4 teaspoon salt
Press walnut-sized pieces of the pastry dough evenly into miniature tart shells and set aside.
Preheat oven to 350’F. To make the filling: In a medium-sized skillet, melt the butter and saute the onion and garlic for 3 to 5 minutes, or until the onion is translucent. Stir in the remaining ingredients and mix until well combined.
Fill the reserved tart shells to the top and bake for 20 to 30 minutes, or until the crust is golden brown. Remove and let stand for 5 minutes. Serve warm. Makes 24 miniature tarts.
I use 1 pkg. Pillsbury sheet pastry cut up into 12 2 ½ " shallow tarts, perfect for this quantity of filling. I also crumble in a pinch of dried French thyme.
Freezes well but breaks easily after.
I do ½ of the recipe but serve it on the same...2 - 3 avocados.
2-3 ripe avocados, peeled and THINLY sliced
6 hard-cooked eggs
4 T. green onion, finely chopped
5-6 T. mayo
¼ t. Dijon mustard (I always use Maille, only Maille)
2 T. chopped parsley
juice of half lemon
salt and pepper
1 ½ c. sour cream
1/3 t. Dijon (don't be tempted to add more)
13 ½ oz. jar lumpfish caviar, very thoroughly drained (black)
Dip the sliced avocado in lemon juice and arrange on the bottom of a quiche or pie plate, any serving plate with a bit of an edge. Mash the cooked eggs and combine with the green onion, mayo, mustard, parsley and salt and pepper to taste.
Spoon an even layer over the avocados, then blend sour cream with additional 1/3 t. Dijon and spread this over the top. There should be about ¼ “ layer of sour cream. Sprinkle top with caviar, cover and chill for several hours.
Guests spoon the creamy pie onto the cracker for nibbling.
Note: It is very important to drain the caviar first. I put it into a fine strainer and gently stir it from time to time...otherwise the black liquid is quite unattractive as it oozes out onto the creamy white surface. It may take an hour to drain well.
The biggest trick is to get the avocado just at the perfect ripeness. It has to fall apart enough to allow scooping with a spoon without the need for cutting, yet firm enough to hold together to support what is above it.
Printed! Will make soon! Just purchased gochujangFor spicy fans
This is the first recipe I tried from The Savory Baker (America’s Test Kitchen). It was an instantaneous success that lasted until my taste buds got the memo and then all hell broke loose. My nose was running, eyes were watering and yet I continued to shove this crispy, cheesy, Dear God spicy...recipeswap.org
The second time I made them I cut the korean spice with cream cheese. Easier to take heat-wise, but honestly, i did prefer the original spicier version.
Just warn folks.
And serve them warm and crispy.
Maria, back when I was catering up a storm and whenever I would suggest an order of deviled eggs, the hosts would give me a total quizzical look, but if they agreed to have some added to their appetizer menu, I ALWAYS had the same reaction from the guests as you recently did. The things disappeared in a trice! People LOVE deviled eggs and don't get them much anymore except at Easter.If you haven’t done deviled eggs in a while, when I brought them back to a family event they practically got a standing ovation and were inhaled, lol.
Yes! One thanksgiving they were gone before I could get the platter into the house! I was swarmed when I got out of the car.Maria, back when I was catering up a storm and whenever I would suggest an order of deviled eggs, the hosts would give me a total quizzical look, but if they agreed to have some added to their appetizer menu, I ALWAYS had the same reaction from the guests as you recently did. The things disappeared in a trice! People LOVE deviled eggs and don't get them much anymore except at Easter.
Don’t know how new this is, but prep hb eggs like normally deviled. Mix mashed yolks with crème fresh (or sour cream), s&p to taste, put scoop back in whites, then top with a dollops of caviar and garnish with chopped chives. = Angel eggs. Approx 1/4 c crème fresh per 8 eggs.At every event or potluck I have been to, deviled eggs disappear FAST! Never enough and never any leftover. At least in my experience, almost every function in the South has deviled eggs. That being said, any new twists on deviled eggs?