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Appetizers and Party Foods
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With Fall and football season coming up, I'm starting to think of appetizer and party type food for watching games or having holiday parties. I know this is sort of premature, but it's so hot and I'm looking so forward to cooler weather. What are your favorites, whether they are easy or not so easy. I like them all!
Calliope
Well Calliope my dear, we just happen to have had this very discussion in the spring. Take a look here for some suggestions:
http://www.forums.cuisineathome.com/ubbt...=true#Post17953 No doubt other yummies will be added as well. You may also enjoy looking here : http://recipes.robbiehaf.com/Appetizers.html Cis
Cis
Empress for Life Quote: Cis, thanks so much! I'll take a look.
Calliope
here's a few ideas for you - (hope I haven't posted any of these before...
 )Paula's (Deen) Bacon Crisps Preheat the oven to 250F. Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon (no toothpick required!). Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheet on the oven rack -- bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature. Makes 3 serving. NOTE: We were a little impatient during our testing and baked these at 350°F for about 40 minutes -- with good results. Notes from misc. folks - "1/2 cup freshly grated Parmesan cheese 1 pound sliced bacon -- cut in half 1 sleeve Waverly Wafers or other buttery cracker" Serving Ideas : Barbie's sister made a tin full of these. They were gobbled up by Americans and Brits alike. These can be frozen after they're cooked. Place the frozen crisps on a baking sheet and reheat them for 5 minutes in a 350°F oven. Preheat the oven to 250F. Lov2Cook: Oh my goodness, those are seriously good and i'll tell ya what else i did i used ritz crackers and made the same thing as the bacon crisps but i used peperony WOW! they were good too --------- Southwestern Cranberry Salsa (Crabbycakes) This is so good over cream cheese or just with crackers and a slice of cheese, so much you can do with it. 1can of whole cranberry sauce (or cook a pkg. of fresh berries) Juice of 1 lime 2 Jalpenos, seeded and finely minced 1/4 c chopped cilantro Mix, chill, adjust taste if needed. -------- How about some cocount shrimp with or without the rice? But be sure to have some chutney - yum! COCONUT SHRIMP Recipe By:a Chef's Journey via ricecafe@usarice.com 1 pound large shrimp 1/2 cup dry sherry 1 teaspoon curry powder 1 1/4 cups all-purpose flour -- divided 1 1/2 teaspoons cornstarch 1/4 teaspoon baking powder 1/2 cup milk 3/4 cup flaked coconut 3/4 cup dry bread crumbs (Panko) Vege oil for frying 3 cups hot cooked basmati rice Mango (or Peach) chutney Peel shrimp, leaving tail shell; devein; butterfly. Combine sherry & curry powder; marinate shrimp in sherry mixture in frig. 30 min. Combine 1/2 c. flour, cornstarch, b.powder, & milk in small bowl; stir till batter is thin & smooth. Combine coconut & bread crumbs. Coat shrimp in remaining 3/4 c. flour, than batter, then coconut mixture. Let stand 20 min. before cooking Heat 1 inch oil to 350 degrees in heavy pan w/3-inch side rim. Fry shrimp till golden. Drain on paper towels. Serve shrimp on rice w/chutney. --------- O.K., one more - men and kids especially love this one - MEXIMUFFINS 1 small can Ortega Chilies, chopped 1 small can chopped olives 1 small can tomato sauce 1/4 cup oil (any kind) 12 oz. shredded cheddar cheese 1 can mushrooms -- (8 oz.) stems & pcs. 2 pkgs. English Muffins -- split open Mix together all but the muffins and put in frig till ready to serve. Spread on muffins and put under broiler till bubbly, and serve hot. Here's one that my kids loved when they were teens - always included in their (and a lot of our) parties - ----- Now I'm anxious to see what other suggest!! P.S. Cis, just went back to look at what we did last spring!! What a fun thread that was - I think I copied everyone of those!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
I don't know where I got this recipe...but it is a good one:
Kentucky Bourbon Steak Bites Yield: 36 hors d'oeuvres 2 pounds filet mignon 1 cup Kentucky bourbon Salt Freshly ground black pepper 2 tablespoons olive oil 1 tablespoon butter 1 large white onion, sliced 1 large red onion, sliced 1 baguette French bread 1/2 cup sour cream 3 tablespoons prepared horseradish 1 bunch flat leaf parsley Preheat the oven to 350F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley. Knock yourself out!!
"Kentucky Bourbon Steak Bites" -oh my, doesn't that sound good!! That's a keeper.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
My mouth is watering over these recipes. Keep them coming! Those Bourbon bites sound delicious. I've not seen anything like that.
Calliope
I had thought I'd posted this one, but couldn't find it. It's good too:
* Exported from MasterCook * Mushroom Pate Recipe By :Bill Cotton Serving Size : 6 Preparation Time :0:45 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 oz onion -- peeled and quartered 1 clove garlic -- peeled 3/4 pound crimini mushrooms -- cleaned & quartered 6 tablespoons butter 3/4 teaspoon ground thyme 1 teaspoon salt 1 cup almonds -- roasted In a food processor, whirl onion and garlic, pulsing on and off, until very finely chopped. Scrape into a bowl. Add half the mushrooms to processor and pulse until finely chopped (take care not to puree); scrape into bowl with onion mixture. Repeat with remaining mushrooms. In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add mushroom-onion mixture, thyme, and 1-tsp salt; stir often until liquid has evaporated, about 20 minutes. Meanwhile, spread almonds in an 8-inch square pan. Bake in a 350F oven, shaking pan occasionally, until nuts are golden beneath skins, about 10 minutes. Pour into food processor. Whirl until nuts are as finely ground as possible. Stir into warm mushroom mixture. Pack into a small bowl (at least 2 1/2-cup capacity) or two 1-cup ramekins; cover with plastic wrap. Chill overnight to blend flavors. Bring to room temperature and serve.
Don't wait too long to tell someone you love them.
Billy
I know everyone has a baked brie appy, so here is another one!
Baked Brie With Cranberry Chutney 2/3 c. water 2/3 c. sugar 1 (6-ounce) pkg. dried cranberries 4 tsp. white balsamic vinegar 1/3 c. dark raisins 1/4 c. chopped pecans scant 1/4 tsp. ground ginger 1/2 tsp. chopped garlic 1 (2 1/4 lb.) wheel of brie with rind In heavy 3-quart saucepan, combine water and sugar. Stir to dissolve sugar then bring to boil. Add cranberries, vinegar, raisins, pecans, ginger and garlic. Boil very slowly, stirring occasionally until thick (5 minutes or so). Remove from heat; allow to cool. Cover and refrigerate. Remove rind from top of cheese. Place Brie in center of baking sheet lined with foil. Spread cranberry chutney over top of cheese. Fold foil loosely over cheese, making a tent. Bake at 350 degrees until heated thoroughly, 10 to 15 minutes. Remove from oven. Lift foil and cheese to serving plate. Remove foil and arrange greenery around cheese. Serve with apples,pears, and French bread. I had to run and get this one from downstairs. It is wonderful. Adapted from Rick Rodgers - Thanksgiving 101. Cheddar-Jalapeno Jelly Thumbprints 6 oz. White cheddar cheese or extra-sharp cheddar cheese, shredded ½ cup finely shredded Parmesan cheese (2 oz) ½ cup butter, softened 1 egg yolk 1/4 tsp. ground black pepper 1 cup all purpose flour 1 egg white 1 T Water 1 1/4 cups finely chopped pecans 1/3 to ½ cup green and/or red jalapeno jelly Preheat oven to 350F . Line 2 large cookie sheets with parchment paper or lightly grease the sheets; set aside. In processor, combine cheeses and butter. Cover; pulse to combine. Add egg yolk and 1/4 tsp ground black pepper, cover and pulse to combine. Add flour; pulse until a soft dough forms. Set aside. In a small bowl combine egg white and water. Place pecans in a shallow dish. Shape dough into 3/4 inch balls. Roll balls in egg white mixture, then in pecans. Place 1 inch apart on prepared cookie sheets. Press your thumb into center of each ball, reshaping as necessary. Bake about 15 minutes or until edges are firm and cookies are lightly golden. Press puffed centers down using the rounded side of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, place a small dollop of jelly in the enter of each thumbprint. Store unfilled in refrigerator up to 3 days or in freezer up to 3 months. Thaw if frozen. Fill before serving. Makes about 42 appetizers
As Calliope says, "Keep them coming!" We will all have a new summer/fall repertoire!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com |
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