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Party Sunday - need a 'New' drop dead finger food to take....
- Thread starter music-city-missy
- Start date
Sesame Wonton Crisps with Herbed Lima Bean Hummus
These sesame wonton crisps are delicious on their own.
sesame wonton crisps
Gourmet | February 2000
Active time: 30 min Start to finish: 30 min
Makes 40 crisps
Gourmet Entertains
1 cup sesame seeds, toasted
1 tablespoon coarse salt
1 teaspoon sugar
1/2 teaspoon cayenne
5 tablespoons water
2 tablespoons cornstarch
5 cups vegetable oil
40 won ton wrappers
Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
Cooks' note:
• You can make crisps 3 days ahead and keep in an airtight container at room temperature.
herbed lima bean hummus
Gourmet | February 2000
This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.
Active time: 25 min Start to finish: 1 hr
Makes about 4 cups
Gourmet Entertains
2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment: sesame won ton crisps or toasted pita wedges
Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and pur?e until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
Cooks' note:
• Dip keeps, covered and chilled, 3 days.
http://www.epicurious.com/recipes/food/views/103043
These sesame wonton crisps are delicious on their own.
sesame wonton crisps
Gourmet | February 2000
Active time: 30 min Start to finish: 30 min
Makes 40 crisps
Gourmet Entertains
1 cup sesame seeds, toasted
1 tablespoon coarse salt
1 teaspoon sugar
1/2 teaspoon cayenne
5 tablespoons water
2 tablespoons cornstarch
5 cups vegetable oil
40 won ton wrappers
Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
Cooks' note:
• You can make crisps 3 days ahead and keep in an airtight container at room temperature.
herbed lima bean hummus
Gourmet | February 2000
This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.
Active time: 25 min Start to finish: 1 hr
Makes about 4 cups
Gourmet Entertains
2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment: sesame won ton crisps or toasted pita wedges
Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and pur?e until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
Cooks' note:
• Dip keeps, covered and chilled, 3 days.
http://www.epicurious.com/recipes/food/views/103043
Gift-Wrapped Brie with Rhubarb Chutney
GIFT-WRAPPED BRIE WITH
RHUBARB CHUTNEY
6 sheets phyllo dough, approximately 12 x 14 inches
1/3 cup butter, melted
1 4 1/2 ounce round brie
3 Tbs. Rhubarb Chutney
Leek strip for garnish
Preheat oven to 400 degrees
Line a small baking pan with aluminum foil. Brush foil with a thin layer of melted butter.
Lay 1 sheet of phyllo on foil and brush with butter. Place a second sheet of phyllo perpendicular over the first. Brush with butter. Lay next 2 sheets at 45 degree angle to first two, brushing each layer with butter. Repeat with final 2 phyllo sheets.
Place brie in center. Top with chutney (it may run down the sides). Fold up leaves of phyllo around brie and twist on top. Brush outside of phyllo package with remaining butter.
Bake, uncovered, for 10-15 minutes, or until phyllo is golden brown. Let rest for 15 minutes before serving.
Tie a bow around the twisted phyllo using a strip of leek that has been blanched and cooled. Cut with sharp knife. Serve with plain crackers.
Serves 8
RHUBARB CHUTNEY
2 pounds fresh rhubarb (4 cups), cut into 3/4-inch lengths
2 cups golden raisins
2 cups chopped onions
2 cups malt vinegar or apple cider vinegar
3 cups sugar
1 tbs. salt
2 tbs. ground ginger
1 1/4 tsp pepper
1 tsp. ground cloves
1 1/4 tsp. curry powder
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat to medium. Cook for 45 minutes, stirring frequently, until thickened.
Use in preparing Gift-Wrapped Brie. Store remaining chutney in refrigerator.
Yields 5-6 cups
Recipes from the Junior League of Philadelphia's cookbook.
GIFT-WRAPPED BRIE WITH
RHUBARB CHUTNEY
6 sheets phyllo dough, approximately 12 x 14 inches
1/3 cup butter, melted
1 4 1/2 ounce round brie
3 Tbs. Rhubarb Chutney
Leek strip for garnish
Preheat oven to 400 degrees
Line a small baking pan with aluminum foil. Brush foil with a thin layer of melted butter.
Lay 1 sheet of phyllo on foil and brush with butter. Place a second sheet of phyllo perpendicular over the first. Brush with butter. Lay next 2 sheets at 45 degree angle to first two, brushing each layer with butter. Repeat with final 2 phyllo sheets.
Place brie in center. Top with chutney (it may run down the sides). Fold up leaves of phyllo around brie and twist on top. Brush outside of phyllo package with remaining butter.
Bake, uncovered, for 10-15 minutes, or until phyllo is golden brown. Let rest for 15 minutes before serving.
Tie a bow around the twisted phyllo using a strip of leek that has been blanched and cooled. Cut with sharp knife. Serve with plain crackers.
Serves 8
RHUBARB CHUTNEY
2 pounds fresh rhubarb (4 cups), cut into 3/4-inch lengths
2 cups golden raisins
2 cups chopped onions
2 cups malt vinegar or apple cider vinegar
3 cups sugar
1 tbs. salt
2 tbs. ground ginger
1 1/4 tsp pepper
1 tsp. ground cloves
1 1/4 tsp. curry powder
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat to medium. Cook for 45 minutes, stirring frequently, until thickened.
Use in preparing Gift-Wrapped Brie. Store remaining chutney in refrigerator.
Yields 5-6 cups
Recipes from the Junior League of Philadelphia's cookbook.
I took these to a BBQ and got rave reviews
Enjoy
Lj
http://www.epicurious.com/recipes/food/views/PORTOBELLO-BRUSCHETTA-WITH-ROSEMARY-AIOLI-104179
Enjoy
Lj
http://www.epicurious.com/recipes/food/views/PORTOBELLO-BRUSCHETTA-WITH-ROSEMARY-AIOLI-104179
music-city-missy
Well-known member
WOW - these are some great new ones - now to decide which one(s) without going overboard....
I always make too much and too many things - everybody else brings ONE item, I never bring less than 3
I always make too much and too many things - everybody else brings ONE item, I never bring less than 3
MCM, Michael in Tampa's Savory Cheesecake recipe in the post
below reminded me of a party in Jeddah that I served a Caviar Cheesecake that was a HUGE hit. I put it on a pretty glass cake stand and the top is decorated. The larger outer ring of the cheesecake has about an inch of red or black caviar, next ring in, chopped hard cooked egg, next ring fine sliced green onion and thin sliced lemon slice in the center with a tiny sprig of parsley. Very pretty and everyone loved it. If you're interested I can post it but I wouldn't be able to until Monday AM.
below reminded me of a party in Jeddah that I served a Caviar Cheesecake that was a HUGE hit. I put it on a pretty glass cake stand and the top is decorated. The larger outer ring of the cheesecake has about an inch of red or black caviar, next ring in, chopped hard cooked egg, next ring fine sliced green onion and thin sliced lemon slice in the center with a tiny sprig of parsley. Very pretty and everyone loved it. If you're interested I can post it but I wouldn't be able to until Monday AM.
barbara-in-va
Well-known member
Missy thank you for hosting this link. Printer is working overtime copying all the great recipes!
Thanks to everyone for sharing their favorites!
Thanks to everyone for sharing their favorites!