Need Sweet Hors d'Oeuvres
- Thread starter kendall
- Start date
I like these cream cheese stuffed stawberries...
Stuffed Strawberries
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Whip 6 ounces (room temp) cream cheese on med speed for 2-3 min. until light and fluffy.Add 1/2 teas. pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim bottom of 12 strawberries, so each stands upright. Use melon baller to scoop out stems and tops. Fill a pastry bag fitted with a 1/2 star tip with cream cheese: pipe into strawberries until cream cheese brims over the tip. Berries can be topped with sliced toasted almonds (toast in a 350 oven for 3-6 min.)
Stuffed Strawberries
________________________________________
Whip 6 ounces (room temp) cream cheese on med speed for 2-3 min. until light and fluffy.Add 1/2 teas. pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim bottom of 12 strawberries, so each stands upright. Use melon baller to scoop out stems and tops. Fill a pastry bag fitted with a 1/2 star tip with cream cheese: pipe into strawberries until cream cheese brims over the tip. Berries can be topped with sliced toasted almonds (toast in a 350 oven for 3-6 min.)
dawn_mo
Well-known member
These are always popular, and easy to make. REC: Black Pepper Almonds
* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Amount Measure Ingredient -- Preparation Method
1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds
Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups
DNote: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success.
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* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Amount Measure Ingredient -- Preparation Method
1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds
Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups
DNote: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success.
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How about spiced nuts... 2 recipes
Pumpkin Pie Spiced Nuts
1 egg white
1 tsp. water
1-1/2 cups walnuts
3/4 cups sugar
1 tbl. pumpkin spice
Lay a piece of parchment paper on the counter (about a foot square).
In a 1-1/2 quart bowl (no smaller!), vigorously whisk egg white with the water. Whisk in sugar and spice. Add walnuts and toss until well coated. Place in shallow glass bowl (microwave-safe), and microwave on high about 4-1/2 minutes - stirring twice. Spread immediately on the waxed paper and cool completely.
Store at room temperature.
Note: the one thing you don't want to do is overcook them so they are crystallized and grainy. If this should happen, stir 1 tsp. water into the hot nuts, stirring until they are all wet and the crystals break down. Spread out as usual and dry thoroughly.
Sweet & Spicy Candied Pecans
Makes 1-1/2 cups
Nonstick oil spray
3 tbl. Light corn syrup (or any combination of honey, maple syrup and corn syrup)
1-1/2 tbl. Sugar
3/4 tsp. Salt
1/4 tsp. (Generous) freshly ground black pepper
1/8 tsp. Cayenne pepper
1-1/2 cups pecan pieces
Preheat oven to 325 deg. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl and stir to blend. Add pecans and stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 min. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 12 min. Transfer to foil. Working quickly, separate nuts with fork. Cool. Store in airtight container at room temperature.
Can be made 3 days ahead.
Pumpkin Pie Spiced Nuts
1 egg white
1 tsp. water
1-1/2 cups walnuts
3/4 cups sugar
1 tbl. pumpkin spice
Lay a piece of parchment paper on the counter (about a foot square).
In a 1-1/2 quart bowl (no smaller!), vigorously whisk egg white with the water. Whisk in sugar and spice. Add walnuts and toss until well coated. Place in shallow glass bowl (microwave-safe), and microwave on high about 4-1/2 minutes - stirring twice. Spread immediately on the waxed paper and cool completely.
Store at room temperature.
Note: the one thing you don't want to do is overcook them so they are crystallized and grainy. If this should happen, stir 1 tsp. water into the hot nuts, stirring until they are all wet and the crystals break down. Spread out as usual and dry thoroughly.
Sweet & Spicy Candied Pecans
Makes 1-1/2 cups
Nonstick oil spray
3 tbl. Light corn syrup (or any combination of honey, maple syrup and corn syrup)
1-1/2 tbl. Sugar
3/4 tsp. Salt
1/4 tsp. (Generous) freshly ground black pepper
1/8 tsp. Cayenne pepper
1-1/2 cups pecan pieces
Preheat oven to 325 deg. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl and stir to blend. Add pecans and stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 min. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 12 min. Transfer to foil. Working quickly, separate nuts with fork. Cool. Store in airtight container at room temperature.
Can be made 3 days ahead.
a link to a recent thread about fig crostini and shrimp w/fig glaze.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94867
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94867
Sorry I'm late but this Chocolate Chip Cheese ball is great.
Chocolate Chip Cheese Ball
Recipe Submitted By: Chocolate Covered Strawberry
"Make sure to Plan Ahead; needs to chill. Your guest are in for a sweet surprise when they try this unusual cheese ball....it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. This is assembled in a wink!"
1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioner's sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups)
Chocolate Chip Cheese Ball
Recipe Submitted By: Chocolate Covered Strawberry
"Make sure to Plan Ahead; needs to chill. Your guest are in for a sweet surprise when they try this unusual cheese ball....it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. This is assembled in a wink!"
1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioner's sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups)