OK gang... got a challenge for you. My nephew is getting married in May...need appetizer idea!
- Thread starter cheezz
- Start date
In addition...link inside with videos too
How to Make Pinwheel Appetizers
http://www.thecooksite.com/2009/01/17/how-to-make-pinwheel-appetizers/
Orgasmic Appetizers Part 3 in HD
http://www.thecooksite.com/2009/01/13/orgasmic-appetizers-part-3-in-hd/
Eggplant Spread
Serve this very cold with highly-flavored breads.
1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread
Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.
Serve with bread.
Makes about 2 cups.
Devilled Crab In Cucumber Cups
Serves: 6
Ingredients
3
c
Cooked crab meat, flaked.
¼
c
Lemon grass, sliced fine.
2
tb
Nam-prik Pao.
3
tb
Lime juice.
2
tb
Scallions, chopped.
Cucumber.
2
Hard boiled eggs, chopped.
¼
c
Onion, chopped.
2
tb
Fish sauce.
1
tb
Sugar.
2
tb
Corianders leaves, chopped.
Directions
1. Mix all ingredients together and fill cucumber cups.
2. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups.
3. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar.
4. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid.
Papadakis Stuffed Grape Leaves
Serves: 8
Ingredients
1 ½
lb.
Ground lamb
1
lg
Yellow onion; chopped fine
1
bn
Parsley; chopped
1
bn
Fresh mint; chopped
1
c
Pine nuts
½
c
Fresh lemon juice
½
c
Olive oil
½
ts
Oregano
½
ts
Salt
½
ts
Pepper
1
Jar grape leaves *
Water (as needed)
Directions
1. *Note: Grape leaves should be washed and stems removed.
2. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper.
3. Mix the ingredients together with your hands so that they are well combined.
4. Lay a grape leaf out flat.
5. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf.
6. Fold over the stem end.
7. Fold over the two sides.
8. Roll up the grape leaf so that the mixture is completely encased.
9. Repeat this process until all of the meat mixture is used.
10. Preheat the oven to 350 F.
11. Line the bottom of a large baking dish with approximately 10 grape leaves.
12. Place the stuffed grape leaves in the dish so that they are tightly packed.
13. Cover the stuffed graped leaves with water and bake them for 1 hour.
Empanada de Queso - Cuban Cheese Turnovers
courtesy of Cocina Cubana Club
1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes,
plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)
In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking sheets
at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about
25 minutes.
Serves 4
Cuban Papas Rellenas recipe - Stuffed Potatoes
Cooked papas rellenas pictured below*
2 lbs large potatoes (peeled and cut into quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
4 eggs
1 tsp salt
Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and then mash them, then set aside to allow them to cool.
Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute.
Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it.
Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least four hours before frying.
To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°. Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper towels, do not stack them.
The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.
To Make the Picadillo:
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.
turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Adjust the seasonings per taste.
Papas Rellenas (Cuban fried stuffed potatoes) are inarguably one of the more classic of Cuban side dishes. They're ideal for a Cuban theme party or other event. If you don't have time to cook them, you can purchase them online from the frozen foods section of the Cuban Food Market.
How to Make Pinwheel Appetizers
http://www.thecooksite.com/2009/01/17/how-to-make-pinwheel-appetizers/
Orgasmic Appetizers Part 3 in HD
http://www.thecooksite.com/2009/01/13/orgasmic-appetizers-part-3-in-hd/
Eggplant Spread
Serve this very cold with highly-flavored breads.
1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread
Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.
Serve with bread.
Makes about 2 cups.
Devilled Crab In Cucumber Cups
Serves: 6
Ingredients
3
c
Cooked crab meat, flaked.
¼
c
Lemon grass, sliced fine.
2
tb
Nam-prik Pao.
3
tb
Lime juice.
2
tb
Scallions, chopped.
Cucumber.
2
Hard boiled eggs, chopped.
¼
c
Onion, chopped.
2
tb
Fish sauce.
1
tb
Sugar.
2
tb
Corianders leaves, chopped.
Directions
1. Mix all ingredients together and fill cucumber cups.
2. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups.
3. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar.
4. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid.
Papadakis Stuffed Grape Leaves
Serves: 8
Ingredients
1 ½
lb.
Ground lamb
1
lg
Yellow onion; chopped fine
1
bn
Parsley; chopped
1
bn
Fresh mint; chopped
1
c
Pine nuts
½
c
Fresh lemon juice
½
c
Olive oil
½
ts
Oregano
½
ts
Salt
½
ts
Pepper
1
Jar grape leaves *
Water (as needed)
Directions
1. *Note: Grape leaves should be washed and stems removed.
2. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper.
3. Mix the ingredients together with your hands so that they are well combined.
4. Lay a grape leaf out flat.
5. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf.
6. Fold over the stem end.
7. Fold over the two sides.
8. Roll up the grape leaf so that the mixture is completely encased.
9. Repeat this process until all of the meat mixture is used.
10. Preheat the oven to 350 F.
11. Line the bottom of a large baking dish with approximately 10 grape leaves.
12. Place the stuffed grape leaves in the dish so that they are tightly packed.
13. Cover the stuffed graped leaves with water and bake them for 1 hour.
Empanada de Queso - Cuban Cheese Turnovers
courtesy of Cocina Cubana Club
1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes,
plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)
In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking sheets
at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about
25 minutes.
Serves 4
Cuban Papas Rellenas recipe - Stuffed Potatoes
Cooked papas rellenas pictured below*
2 lbs large potatoes (peeled and cut into quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
4 eggs
1 tsp salt
Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and then mash them, then set aside to allow them to cool.
Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute.
Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it.
Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least four hours before frying.
To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°. Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper towels, do not stack them.
The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.
To Make the Picadillo:
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.
turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Adjust the seasonings per taste.
Papas Rellenas (Cuban fried stuffed potatoes) are inarguably one of the more classic of Cuban side dishes. They're ideal for a Cuban theme party or other event. If you don't have time to cook them, you can purchase them online from the frozen foods section of the Cuban Food Market.
I think they are being generous, allowing for a family favorite or something ethnic that the guests
expect, but that the caterers can't offer. Most venues would insist on providing all the food, period.
If I were in their shoes I would be so worried about the liability of letting in outside food, without control of how it was prepared, that I would say no.
That's not a reflection on you, cheezz, I'm sure whatever you come up with will be pure and safe.
Is there an ethnic family favorite that you feel needs to be included? Otherwise, why not let the caterers do what they do best, and save your generosity for the reheasal dinner, breakfast, or some other part of the long weekend.
expect, but that the caterers can't offer. Most venues would insist on providing all the food, period.
If I were in their shoes I would be so worried about the liability of letting in outside food, without control of how it was prepared, that I would say no.
That's not a reflection on you, cheezz, I'm sure whatever you come up with will be pure and safe.
Is there an ethnic family favorite that you feel needs to be included? Otherwise, why not let the caterers do what they do best, and save your generosity for the reheasal dinner, breakfast, or some other part of the long weekend.
In that case, this is always a hit: Melted Red Peppers on bruschetta.....
It's acidic enough to last into the next ice age. And it's from "Under the Tuscan Sun."
I usually serve it as a dip with toast, which I make by drying bread out completely in a 325* oven for about 1/2 an hour, spraying with olive oil halfway through. This toast keeps indefitely, sealed in a ziploc bag.
I also sometimes serve it as part of a "trio of tapenades," with green olive and black olive tapenade. It's not really a tapenade, and there is a certain former Gail's regular who would have a fit hearing me call it that, but I have this cool 3-bowl condiment dish that looks great with the green, black and red dips.
Caponata is another possiblility.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3585
It's acidic enough to last into the next ice age. And it's from "Under the Tuscan Sun."
I usually serve it as a dip with toast, which I make by drying bread out completely in a 325* oven for about 1/2 an hour, spraying with olive oil halfway through. This toast keeps indefitely, sealed in a ziploc bag.
I also sometimes serve it as part of a "trio of tapenades," with green olive and black olive tapenade. It's not really a tapenade, and there is a certain former Gail's regular who would have a fit hearing me call it that, but I have this cool 3-bowl condiment dish that looks great with the green, black and red dips.
Caponata is another possiblility.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3585
Here's another great one: Bruschetta with Roasted Peppers and Goat Cheese
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be more browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be more browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
How about Italian stuffed mushrooms? MoNJ posted this: Stuffed Mushrooms (Funghi Ripieni)
STUFFED MUSHROOMS (Funghi Ripieni)
Serve these nice and hot or let them cool to room temperature. If you’d like to make this a little more contemporary add a dash of balsamic vinegar to the red peppers and the scallions as they cook. In true Italian American style, these are topped with butter, but in Italy, we would use olive oil. Best yet top them with butter then “bless” them with a little olive oil.
INGREDIENTS:
24 white or cremini mushrooms with caps (about 1.5 inches in diameter)
2 tablespoons of extra virgin olive oil (plus more if you want to top off the mushrooms)
½ cup finely chopped scallions
½ cup finely chopped red bell peppers
½ cup coarse bread crumbs (unseasoned is best)
½ cup Parmigiano Reggiano cheese
¼ cup fresh Italian flat leaf parsley
Salt
Freshly ground black pepper
4 tablespoons unsalted butter
½ cup chicken stock (or vegetable stock or canned reduced sodium chicken broth)
¼ cup dry white wine
DIRECTIONS:
Preheat oven to 425 degrees F. Remove the stems of the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook stirring until tender, about 3 minutes. Remove and cool.
Toss the breadcrumbs, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12” x 18” low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons of butter, dot the top of each mushroom with about ¼ teaspoon of butter. Add the stock, wine and remaining 2 tablespoons of parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on the top of the stove. Boil until lightly thickened, 1-2 minutes. Spoon the juices over the mushrooms and serve immediately.
Serves 6
by Lydia Bastianich
posted by MoNJ - Finer Kitchens
STUFFED MUSHROOMS (Funghi Ripieni)
Serve these nice and hot or let them cool to room temperature. If you’d like to make this a little more contemporary add a dash of balsamic vinegar to the red peppers and the scallions as they cook. In true Italian American style, these are topped with butter, but in Italy, we would use olive oil. Best yet top them with butter then “bless” them with a little olive oil.
INGREDIENTS:
24 white or cremini mushrooms with caps (about 1.5 inches in diameter)
2 tablespoons of extra virgin olive oil (plus more if you want to top off the mushrooms)
½ cup finely chopped scallions
½ cup finely chopped red bell peppers
½ cup coarse bread crumbs (unseasoned is best)
½ cup Parmigiano Reggiano cheese
¼ cup fresh Italian flat leaf parsley
Salt
Freshly ground black pepper
4 tablespoons unsalted butter
½ cup chicken stock (or vegetable stock or canned reduced sodium chicken broth)
¼ cup dry white wine
DIRECTIONS:
Preheat oven to 425 degrees F. Remove the stems of the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook stirring until tender, about 3 minutes. Remove and cool.
Toss the breadcrumbs, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12” x 18” low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons of butter, dot the top of each mushroom with about ¼ teaspoon of butter. Add the stock, wine and remaining 2 tablespoons of parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on the top of the stove. Boil until lightly thickened, 1-2 minutes. Spoon the juices over the mushrooms and serve immediately.
Serves 6
by Lydia Bastianich
posted by MoNJ - Finer Kitchens
That's why I asked how the appetizer was going to be presented. If it's a passed
appetizer you would want something non-messy, easily picked up, and eaten in a couple bites. If the appetizer can be placed on a table for folks to help themselves to then one of my suggestions is for a bruschetta or crostini with spread(s) that folks can help themselves too. That way the bruschetta won't get soggy from advanced preparation.
Also, if it is to be a passed appetizer you may want to check with the caterer to see if they are willing to pass/present something they didn't prepare themselves. Or perhaps you're planning to pass it yourself, though I imagine you'd prefer to be mingling with the guests and not be "working".
appetizer you would want something non-messy, easily picked up, and eaten in a couple bites. If the appetizer can be placed on a table for folks to help themselves to then one of my suggestions is for a bruschetta or crostini with spread(s) that folks can help themselves too. That way the bruschetta won't get soggy from advanced preparation.
Also, if it is to be a passed appetizer you may want to check with the caterer to see if they are willing to pass/present something they didn't prepare themselves. Or perhaps you're planning to pass it yourself, though I imagine you'd prefer to be mingling with the guests and not be "working".
Recs: Crostini Piccanti, and Acquasale, from Italy in Small Bites by Carol Field
Crostini Piccanti (Irresistible spicy crostini)
2 large slices country-style bread, cut 1-inch thick, crusts removed
3 tbsp red wine vinegar
6 anchovy fillets in oil or 3 anchovies preserved in salt, rinsed very well in cold water and boned (Carol said she much prefers anchovies packed in salt but in class we used anchovies in oil)
3 tbsp flat-leaf parsley
3 cloves garlic, roughly chopped
3/4 cup plus 1 tbsp pine nuts
4 tsp capers, drained and rinsed
4-1/2 hard-boiled egg yolks (yolks only)
12 large green olives, pitted
1/2 cup olive oil, preferably extra-virgin
salt and freshly ground pepper
1 recipe crostini
Set the bread slices on a plate, drizzle the vinegar over them (she spooned the vinegar on the bread), and leave for 10 to 15 minutes. Then squeeze the bread with your hands to remove any excess vinegar.
Set all the ingredients except the crostini in a food processor outfitted with the steel blade, and process to a fine paste. Spread over the crostini and serve. Makes 25.
Pat’s notes: This was a delicious topping for crostini. Another good spread was the Acquasale (Sweet Pepper Sauce)....the 2 different crostinis were great served together and looked pretty on the platter with one spread being green and the other red.
Source: Carol Field “Italy in Small Bites”
Crostini (toasts for appetizers)
1 loaf good-quality Italian baguette cut into 1/2-inch thick diagonal slices OR
8 slices Italian country-style bread cut into 3x3-inch slices, 1/2-inch thick
olive oil
Preheat the oven to 400F. Brush the slices of bread with olive oil, set them on a baking pan, and bake until lightly browned on both sides, turning once, about 8 to 10 minutes. You may also set the slices under a heated broiler and broil until lightly browned on both sides, or brown them over a grill.
***********
Acquasale (Sweet Pepper Sauce)
3 to 4 tbsp extra-virgin olive oil
1 red onion, finely sliced
1/2 garlic clove, finely minced
3 or 4 sweet red peppers, roasted, peeled, stemmed, seeded and cut into 1/2-inch slices
2 or 3 medium tomatoes, seeded (not peeled) and cut into chunks
1/4 to 1/2 tsp sea salt
1/4 to 1/3 cup fresh breadcrumbs, optional (in class we used dry breadcrumbs)
Warm the olive oil in a large heavy saute pan.
Add the red onion and saute over a low heat until the onion becomes limp and translucent. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes (in class it was about 15 minutes). Add the garlic and saute briefly (book says add garlic before peppers but Carol prefers after peppers now). Add the tomatoes and salt and cook another 2 to 3 minutes.
Cool to room temperature. Put the mixture in a food processor outfitted with the steel blade, and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs. Makes 3 cups.
Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock and serve as a soup.
Pat’s notes: This was a delicious topping for crostini. At home I also used some on hot angel hair pasta and it was terrific that way too. Another good spread was the Crostini Piccanti....the 2 different crostinis were great served together and looked pretty on the platter with one spread being green and the other red.
Source: Carol Field, "Italy in Small Bites"
Notes from book: “Acquasale is the answer to every course: It can be an antipasto, a salad, a sauce for pasta or polenta, and with the addition of chicken broth, it becomes a delicious soup. It started as a simple country dish in Basilicata, where people simply pluck onions, tomatoes and sweet pepers from the garden, slice and drizzle them with olive oil, sprinkle them with salt, and set the mixture on top of softened stale bread. To make splendid crostini, spread the mixture on pieces of grilled country bread, top with a bit of arugula, drizzle with olive oil, and serve.”
Crostini (toasts for appetizers)
1 loaf good-quality Italian baguette cut into 1/2-inch thick diagonal slices OR
8 slices Italian country-style bread cut into 3x3-inch slices, 1/2 inch thick
olive oil
Preheat the oven to 400F. Brush the slices of bread with olive oil, set them on a baking pan, and bake until lightly browned on both sides, turning once, about 8 to 10 minutes. You may also set the slices under a heated broiler and broil until lightly browned on both sides, or brown them over a grill.
Crostini Piccanti (Irresistible spicy crostini)
2 large slices country-style bread, cut 1-inch thick, crusts removed
3 tbsp red wine vinegar
6 anchovy fillets in oil or 3 anchovies preserved in salt, rinsed very well in cold water and boned (Carol said she much prefers anchovies packed in salt but in class we used anchovies in oil)
3 tbsp flat-leaf parsley
3 cloves garlic, roughly chopped
3/4 cup plus 1 tbsp pine nuts
4 tsp capers, drained and rinsed
4-1/2 hard-boiled egg yolks (yolks only)
12 large green olives, pitted
1/2 cup olive oil, preferably extra-virgin
salt and freshly ground pepper
1 recipe crostini
Set the bread slices on a plate, drizzle the vinegar over them (she spooned the vinegar on the bread), and leave for 10 to 15 minutes. Then squeeze the bread with your hands to remove any excess vinegar.
Set all the ingredients except the crostini in a food processor outfitted with the steel blade, and process to a fine paste. Spread over the crostini and serve. Makes 25.
Pat’s notes: This was a delicious topping for crostini. Another good spread was the Acquasale (Sweet Pepper Sauce)....the 2 different crostinis were great served together and looked pretty on the platter with one spread being green and the other red.
Source: Carol Field “Italy in Small Bites”
Crostini (toasts for appetizers)
1 loaf good-quality Italian baguette cut into 1/2-inch thick diagonal slices OR
8 slices Italian country-style bread cut into 3x3-inch slices, 1/2-inch thick
olive oil
Preheat the oven to 400F. Brush the slices of bread with olive oil, set them on a baking pan, and bake until lightly browned on both sides, turning once, about 8 to 10 minutes. You may also set the slices under a heated broiler and broil until lightly browned on both sides, or brown them over a grill.
***********
Acquasale (Sweet Pepper Sauce)
3 to 4 tbsp extra-virgin olive oil
1 red onion, finely sliced
1/2 garlic clove, finely minced
3 or 4 sweet red peppers, roasted, peeled, stemmed, seeded and cut into 1/2-inch slices
2 or 3 medium tomatoes, seeded (not peeled) and cut into chunks
1/4 to 1/2 tsp sea salt
1/4 to 1/3 cup fresh breadcrumbs, optional (in class we used dry breadcrumbs)
Warm the olive oil in a large heavy saute pan.
Add the red onion and saute over a low heat until the onion becomes limp and translucent. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes (in class it was about 15 minutes). Add the garlic and saute briefly (book says add garlic before peppers but Carol prefers after peppers now). Add the tomatoes and salt and cook another 2 to 3 minutes.
Cool to room temperature. Put the mixture in a food processor outfitted with the steel blade, and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs. Makes 3 cups.
Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock and serve as a soup.
Pat’s notes: This was a delicious topping for crostini. At home I also used some on hot angel hair pasta and it was terrific that way too. Another good spread was the Crostini Piccanti....the 2 different crostinis were great served together and looked pretty on the platter with one spread being green and the other red.
Source: Carol Field, "Italy in Small Bites"
Notes from book: “Acquasale is the answer to every course: It can be an antipasto, a salad, a sauce for pasta or polenta, and with the addition of chicken broth, it becomes a delicious soup. It started as a simple country dish in Basilicata, where people simply pluck onions, tomatoes and sweet pepers from the garden, slice and drizzle them with olive oil, sprinkle them with salt, and set the mixture on top of softened stale bread. To make splendid crostini, spread the mixture on pieces of grilled country bread, top with a bit of arugula, drizzle with olive oil, and serve.”
Crostini (toasts for appetizers)
1 loaf good-quality Italian baguette cut into 1/2-inch thick diagonal slices OR
8 slices Italian country-style bread cut into 3x3-inch slices, 1/2 inch thick
olive oil
Preheat the oven to 400F. Brush the slices of bread with olive oil, set them on a baking pan, and bake until lightly browned on both sides, turning once, about 8 to 10 minutes. You may also set the slices under a heated broiler and broil until lightly browned on both sides, or brown them over a grill.
lana-in-fl
Well-known member
This is really, really good! DD is addicted to it.
Dawn, the very first party I catered was a friend's party for his parents 40th anniversary
I worked so hard--harder than I would now because I was so new at it--and came up with a Mediterranean menu that would impress. I invested in my first nice platters and serving utensils. Then my friend's Aunt insisted on bringing something because she "had never come to a party empty-handed in her life." She brought ceviche, which sounded good, but it was mostly imitation crab and fish cake--really chewy and no flavor, with corn chips on the side that were kind of stale and in small pieces, as if she'd saved up the ends of several bags. The whole thing was in a cheapo plastic bowl. She also brought a sweet rice sushi that was not bad, but it just had nothing to do with the menu I had planned so carefully. So now if it comes up, I try to talk them out of it.
(I'm sure whatever cheezz makes will be lovely, though.)
I worked so hard--harder than I would now because I was so new at it--and came up with a Mediterranean menu that would impress. I invested in my first nice platters and serving utensils. Then my friend's Aunt insisted on bringing something because she "had never come to a party empty-handed in her life." She brought ceviche, which sounded good, but it was mostly imitation crab and fish cake--really chewy and no flavor, with corn chips on the side that were kind of stale and in small pieces, as if she'd saved up the ends of several bags. The whole thing was in a cheapo plastic bowl. She also brought a sweet rice sushi that was not bad, but it just had nothing to do with the menu I had planned so carefully. So now if it comes up, I try to talk them out of it.
(I'm sure whatever cheezz makes will be lovely, though.)
dawn_mo
Well-known member
Hearing it from a caterer's point of view, I can understand why you would be hesitant
to have someone outside bring in food, both saftey-wise and credibility-wise. I never thought of that. I think I made at least four appetizers for my stepdaughter's wedding and no one ever said a word. My food was intermingled with the caterer's dishes, on the same tables.
to have someone outside bring in food, both saftey-wise and credibility-wise. I never thought of that. I think I made at least four appetizers for my stepdaughter's wedding and no one ever said a word. My food was intermingled with the caterer's dishes, on the same tables.
Joe, you make several very good points here. I would be inclined
to steer away from this unless you can prepare something that under no circumstances they can have an event without. Since you're already brainstorming on what you could bring, I'm wondering why? Is it a cost-saving step? Or is it because they know you're a fabulous cook and would love to have you participate?
There's a time and a place for everything and I'd probably avoid this one. If you bring something the caterer can prepare, but was never asked to, you might risk offending them.
Not only that, while you can do food, sometimes it's nice just to be a guest and let the people who have been hired do their thing. (While I can organize events with my eyes closed, I really enjoy not having to "work" at every event I attend.)
to steer away from this unless you can prepare something that under no circumstances they can have an event without. Since you're already brainstorming on what you could bring, I'm wondering why? Is it a cost-saving step? Or is it because they know you're a fabulous cook and would love to have you participate?
There's a time and a place for everything and I'd probably avoid this one. If you bring something the caterer can prepare, but was never asked to, you might risk offending them.
Not only that, while you can do food, sometimes it's nice just to be a guest and let the people who have been hired do their thing. (While I can organize events with my eyes closed, I really enjoy not having to "work" at every event I attend.)