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What yummy appitizer can I serve this weekend that is easy
- Thread starter karennoca
- Start date
k pinky's feta with pink peppercorns
http://eat.at/swap/forum2/97_kpinkys___REC_feta_with_olive_oil_and_pink_peppercorns_appy_youll_NOT_be_abl
http://eat.at/swap/forum2/97_kpinkys___REC_feta_with_olive_oil_and_pink_peppercorns_appy_youll_NOT_be_abl
desertjean
Well-known member
We usually offer either popcorn cauliflower or a bean dip w veggie chips
or raw veggies.
The veggie chips are from the snack section, usually next to potato chips. They are pretty good, too, but lower in carbs.
The bean dip is white beans, olive oil, roasted garlic, basil, light salt and pepper. (Mrs Dash garlic and herb works well in place of the salt.) Puree all.
One other is roasted garbanzo beans. Toss with desired seasoning and then roast at 350 until crisp, about 20 minutes with a toss in the middle.
or raw veggies.
The veggie chips are from the snack section, usually next to potato chips. They are pretty good, too, but lower in carbs.
The bean dip is white beans, olive oil, roasted garlic, basil, light salt and pepper. (Mrs Dash garlic and herb works well in place of the salt.) Puree all.
One other is roasted garbanzo beans. Toss with desired seasoning and then roast at 350 until crisp, about 20 minutes with a toss in the middle.
Frico.....These are light, tasty and make ahead friendly.
I usually serve these plain without the mousse.
You may substitute Asiago cheese for the Parmesan but the frico will take a little longer to bake
Parmesan Crisps and Baskets (Frico)
8 ounces freshly grated Parmesan-Reggiano, Montasio, or Asiago cheese*
1/4 teaspoon black pepper (optional)
* Use a stainless-steel grater, preferably one with small perforations or slits of half-moon-like cutting edges using largest holes.
Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or line a large baking sheet with a nonstick liner (such as a silpat). NOTE: I prefer using the silpat.
Spoon level tablespoon-size mounds 4-inches apart on baking sheet; gently spread or pat mounds into 3 1/2-inch long ovals in an even thickness with your fingers. NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter. I also find it easier to make a small batch at a time, 6 to 8 on a baking sheet. This allows me to work with them while they are still warm.
Bake approximately 4 to 5 minutes or until cheese is melted and any bubbles that form turn into a crunchy light golden crust. Your wafers should be golden in color and lacy in appearance.
Remove from oven and cool crisps completely on baking sheet. Remove crisps carefully with thin metal spatula to paper towels to drain.
Store between layers of wax paper in an airtight container at room temperature for up to one week.
VARIATIONS:
Rosemary Parmesan Crisps - Add 2 tablespoons finely chopped fresh rosemary leaves to the grated parmesan cheese.
Cumin Parmesan Crisps - Add 1 teaspoon cumin, caraway, or fennel seeds.
Nut Parmesan Crisps - Sprinkle the top of each cheese circle with a little chopped nuts (of your choice). Bake as above.
Goat Cheese Mousse
6 ounces Goat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoon fresh Italian flat parsley, chopped fine*
Coarse salt to taste
Freshly-ground black pepper to taste
* In the Springtime, when my herbs are in bloom, I substitute the fresh parsley for a combination of lavender flowers, garlic flowers, and basil flowers. Be creative!
Blend all ingredients together until smooth. Refrigerate until ready to use.
I usually serve these plain without the mousse.
You may substitute Asiago cheese for the Parmesan but the frico will take a little longer to bake
Parmesan Crisps and Baskets (Frico)
8 ounces freshly grated Parmesan-Reggiano, Montasio, or Asiago cheese*
1/4 teaspoon black pepper (optional)
* Use a stainless-steel grater, preferably one with small perforations or slits of half-moon-like cutting edges using largest holes.
Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or line a large baking sheet with a nonstick liner (such as a silpat). NOTE: I prefer using the silpat.
Spoon level tablespoon-size mounds 4-inches apart on baking sheet; gently spread or pat mounds into 3 1/2-inch long ovals in an even thickness with your fingers. NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter. I also find it easier to make a small batch at a time, 6 to 8 on a baking sheet. This allows me to work with them while they are still warm.
Bake approximately 4 to 5 minutes or until cheese is melted and any bubbles that form turn into a crunchy light golden crust. Your wafers should be golden in color and lacy in appearance.
Remove from oven and cool crisps completely on baking sheet. Remove crisps carefully with thin metal spatula to paper towels to drain.
Store between layers of wax paper in an airtight container at room temperature for up to one week.
VARIATIONS:
Rosemary Parmesan Crisps - Add 2 tablespoons finely chopped fresh rosemary leaves to the grated parmesan cheese.
Cumin Parmesan Crisps - Add 1 teaspoon cumin, caraway, or fennel seeds.
Nut Parmesan Crisps - Sprinkle the top of each cheese circle with a little chopped nuts (of your choice). Bake as above.
Goat Cheese Mousse
6 ounces Goat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoon fresh Italian flat parsley, chopped fine*
Coarse salt to taste
Freshly-ground black pepper to taste
* In the Springtime, when my herbs are in bloom, I substitute the fresh parsley for a combination of lavender flowers, garlic flowers, and basil flowers. Be creative!
Blend all ingredients together until smooth. Refrigerate until ready to use.
No theme, casual dinner, appetizers at pool side, dinner inside
grilled steaks, roasted yellow/red bells, along with roasted purple/white & yellow potatoes, onions, musclun salad, vanilla bean ice cream and golden raspberries, layered in parfait glasses and topped with chocolate syrup that hardens. Good friends traveling through in RV. The Mr. has pancreatic problems, diabetes and has to watch fats, sugars, carbs.
grilled steaks, roasted yellow/red bells, along with roasted purple/white & yellow potatoes, onions, musclun salad, vanilla bean ice cream and golden raspberries, layered in parfait glasses and topped with chocolate syrup that hardens. Good friends traveling through in RV. The Mr. has pancreatic problems, diabetes and has to watch fats, sugars, carbs.
carol-whidbey-is
Well-known member
What always goes well around here is the Hidden valley ranch stars #24 in T&T
oops, hit return too early....more ideas inside....
some ideas for you....
Artichoke and Red Pepper Tapenade (at the link), with crostini
*******
Traca's Salmon Dip served with crostini or crackers.
Salmon Dip
1 - 12 oz. container whipped cream cheese
3 tablespoons lemon juice
3 finely chopped green onions (white & green parts)
1- 2 oz. jar drained capers, juice reserved
2 tablespoons dried dill
8 oz. smoked salmon, cut into 1/2 inch pieces
Add the lemon juice to the whipped cream cheese, incorporating one tablespoon at a time to avoid lumps. Add all the remaining ingredients, except salmon. Stir to incorporate throughout. If the spread is a little thick for your liking, I add some of the reserved brine from the capers.
Add salmon and stir gently, being careful not to break up the salmon. Cover and refrigerate 2 hours or up to one day to blend flavors.
********************
Proscuitto-wrapped asparagus. You can just buy boursin if you don't want to make it yourself.
Asparagus with Prosciutto and Herb Cheese
24 asparagus spears
1/4 pound domestic prosciutto, thinly sliced
6 ounces cream cheese, softened
1 1/2 tablespoons sour cream
1 medium clove garlic, pressed through garlic press
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/2 tablespoon parsley, finely chopped
1/2 teaspoon dried chives
Dash garlic salt
Fresh ground pepper to taste
Cut asparagus 4 inches long. Blanch and drop in ice bath. Dry with paper towels and refrigerate until dry. Cut prosciutto slices lengthwise into 4 strips. Pipe herb cheese onto prosciutto and wrap around asparagus. Can be made 1 day ahead.
Herb Cheese: Place cream cheese and sour cream in a bowl. Add garlic, herbs, garlic salt and a little black pepper. Mix well to blend; can be refrigerated 2 to 3 days. Note: can substitute ready-made Boursin cheese.
Source: Cindy Scott Customized Catering
********
White Bean Dip with Pita Chips
This was a favorite from a class I took with Giada. Simple, yet so tasty. She did mention that the use of pitas might not be very Italian, one could use crostini if they preferred. But I really liked the crisp pita chips for this dip. One thing she said to watch for....some pita breads are saltier than others so if you get one of those you might want to go easy on the salt topping.
White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25941,00.html
Or here's another bean dip a friend sent me, haven't tried it yet.
Cannellini Bean Dip
1 can (19 oz) white kidney (cannellini) beans, drained and rinsed (not chickpeas--too rough)
3 T fresh lemon juice
3 t. EVOO -- extra virgin olive oil
1 t. minced garlic
1 t. fresh oregano or 1/4 t. dried
pinch of salt
Combine all and half of oregano into food processor/blender. Process until smooth. Adjust seasonings to your taste.
Spread in a small shallow bowl and drizzle the remaining EVOO and oregano.
Serve with crostini (toasted Italian bread) or veggies. Enjoy!!!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56249
some ideas for you....
Artichoke and Red Pepper Tapenade (at the link), with crostini
*******
Traca's Salmon Dip served with crostini or crackers.
Salmon Dip
1 - 12 oz. container whipped cream cheese
3 tablespoons lemon juice
3 finely chopped green onions (white & green parts)
1- 2 oz. jar drained capers, juice reserved
2 tablespoons dried dill
8 oz. smoked salmon, cut into 1/2 inch pieces
Add the lemon juice to the whipped cream cheese, incorporating one tablespoon at a time to avoid lumps. Add all the remaining ingredients, except salmon. Stir to incorporate throughout. If the spread is a little thick for your liking, I add some of the reserved brine from the capers.
Add salmon and stir gently, being careful not to break up the salmon. Cover and refrigerate 2 hours or up to one day to blend flavors.
********************
Proscuitto-wrapped asparagus. You can just buy boursin if you don't want to make it yourself.
Asparagus with Prosciutto and Herb Cheese
24 asparagus spears
1/4 pound domestic prosciutto, thinly sliced
6 ounces cream cheese, softened
1 1/2 tablespoons sour cream
1 medium clove garlic, pressed through garlic press
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/2 tablespoon parsley, finely chopped
1/2 teaspoon dried chives
Dash garlic salt
Fresh ground pepper to taste
Cut asparagus 4 inches long. Blanch and drop in ice bath. Dry with paper towels and refrigerate until dry. Cut prosciutto slices lengthwise into 4 strips. Pipe herb cheese onto prosciutto and wrap around asparagus. Can be made 1 day ahead.
Herb Cheese: Place cream cheese and sour cream in a bowl. Add garlic, herbs, garlic salt and a little black pepper. Mix well to blend; can be refrigerated 2 to 3 days. Note: can substitute ready-made Boursin cheese.
Source: Cindy Scott Customized Catering
********
White Bean Dip with Pita Chips
This was a favorite from a class I took with Giada. Simple, yet so tasty. She did mention that the use of pitas might not be very Italian, one could use crostini if they preferred. But I really liked the crisp pita chips for this dip. One thing she said to watch for....some pita breads are saltier than others so if you get one of those you might want to go easy on the salt topping.
White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25941,00.html
Or here's another bean dip a friend sent me, haven't tried it yet.
Cannellini Bean Dip
1 can (19 oz) white kidney (cannellini) beans, drained and rinsed (not chickpeas--too rough)
3 T fresh lemon juice
3 t. EVOO -- extra virgin olive oil
1 t. minced garlic
1 t. fresh oregano or 1/4 t. dried
pinch of salt
Combine all and half of oregano into food processor/blender. Process until smooth. Adjust seasonings to your taste.
Spread in a small shallow bowl and drizzle the remaining EVOO and oregano.
Serve with crostini (toasted Italian bread) or veggies. Enjoy!!!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56249
A little work but these Shrimp Cakes with Chili Lime Cream sauce are delish.
http://www.epicurious.com/recipes/food/views/Shrimp-Cakes-with-Chili-Lime-Cream-Sauce-232743
http://www.epicurious.com/recipes/food/views/Shrimp-Cakes-with-Chili-Lime-Cream-Sauce-232743
Rec: Feta Salsa (thank you Marianne)
Feta Salsa
Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or add capers or skip something or other. Also, if your store has more than one type of feta, I love trying all of them — some of our favorites are the Bulgarian and the French ones, but the everyday sturdy stuff works just fine, too.
1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste.
Source: Marianne at FK from smittenkitchen who made it to duplicate a Whole Foods feta salsa. http://smittenkitchen.com/2008/12/feta-salsa/#more-1444
Pat’s notes: One time I didn't have dill on hand so I used a little fresh basil, chopped finely. Also added some capers which added another dimension. Was great on plain Carr's water crackers and later on grilled asparagus served with grilled fresh tuna marinated first in a fresh lemon-herb-garlic-olive oil vinaigrette. Yummy meal. Was thinking the feta salsa might also be a lovely topping on some hot oven-roasted potatoes.
Another reviewer (at smittenkitchen) said: It was a hit! I would recommend baguette slices for serving as an alternative to pita chips, making this a spin on bruschetta. I added a crushed garlic clove and left out the dill. I too thought it would have been wonderful tossed with some fresh linguine. I only wished I had made double and saved a batch for myself. Next time!
http://smittenkitchen.com/2008/12/feta-salsa/#more-1444
Feta Salsa
Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or add capers or skip something or other. Also, if your store has more than one type of feta, I love trying all of them — some of our favorites are the Bulgarian and the French ones, but the everyday sturdy stuff works just fine, too.
1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste.
Source: Marianne at FK from smittenkitchen who made it to duplicate a Whole Foods feta salsa. http://smittenkitchen.com/2008/12/feta-salsa/#more-1444
Pat’s notes: One time I didn't have dill on hand so I used a little fresh basil, chopped finely. Also added some capers which added another dimension. Was great on plain Carr's water crackers and later on grilled asparagus served with grilled fresh tuna marinated first in a fresh lemon-herb-garlic-olive oil vinaigrette. Yummy meal. Was thinking the feta salsa might also be a lovely topping on some hot oven-roasted potatoes.
Another reviewer (at smittenkitchen) said: It was a hit! I would recommend baguette slices for serving as an alternative to pita chips, making this a spin on bruschetta. I added a crushed garlic clove and left out the dill. I too thought it would have been wonderful tossed with some fresh linguine. I only wished I had made double and saved a batch for myself. Next time!
http://smittenkitchen.com/2008/12/feta-salsa/#more-1444
Thanks for all the great suggestions. I am serving the Caprese skewers.
and an old stand-by, smoked salmon spread on top of English cucumber slices. The rest of your suggestions are in my "try" list. I am always looking for appetizers that are light and easy on the diet. I do not serve a lot of appetizers because I want my guests to be hungry for the main course.
and an old stand-by, smoked salmon spread on top of English cucumber slices. The rest of your suggestions are in my "try" list. I am always looking for appetizers that are light and easy on the diet. I do not serve a lot of appetizers because I want my guests to be hungry for the main course.
The last time I made the Caprese Skewers, I did them this way....
I was always struggling with the basil leaves because they were too big or too small to skewer and seemed awkward, so instead, I made them into a pesto and used it (and the balsalmic) as drizzles over the tomato/cheese skewers. Turned out MUCH better and everyone loved them.
I was always struggling with the basil leaves because they were too big or too small to skewer and seemed awkward, so instead, I made them into a pesto and used it (and the balsalmic) as drizzles over the tomato/cheese skewers. Turned out MUCH better and everyone loved them.