luvnit
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Reged: 08/26/07
Posts: 2698
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Okay, so from the other thread it appears that people are in favor a "Cocktail Party" theme. Great!
So if you have a birthday in the month of December, please submit an appetizer recipe (or two) and a cocktail recipe.
More details will be added to this thread as our plans develop.
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Laura
Edited by luvnit (11/12/08 03:48 PM)
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luvnit
Carpal Tunnel
Reged: 08/26/07
Posts: 2698
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I am going to a Christmas Cookie Exchange and am planning on bringing an appy and a drink, so here they are:
Here is a photo (not my photo, just something to make us drool).
Zucchini Rolls with Salmon and Cream Cheese
6 oz smoked salmon (flaked with a fork)
8 oz smoked salmon cream cheese (I used regular, about 2 tubs)
1 tbsp garlic, finely chopped
small bunch of chives, chopped
freshly ground black pepper
sea salt
extra virgin olive oil
1 zucchini (about 8 inches long) cut in half
1. Slice zucchini into very thin slices with a vegetable peeler. Lay out on a cookie sheet and drizzle with olive oil and season with salt and pepper. Let sit for 5 minutes.
2. Mix smoked salmon, cream cheese, garlic and chives (reserve a small amount of the smoked salmon to use as garnish).
3. Place a spoonful of filling at one end of each zucchini slice and roll up. They should stay closed without a toothpick. Garnish with extra smoke salmon. Keep chilled until ready to serve.
As for the cocktail part, I plan to make the Cosmopolitan Punch in last year's Holiday Menus issue of Cuisine at Home.
This one I have made already, but it was a HUGE hit.
Cosmopolitan Punch
4 cups vodka
2 cups frozen limeade
1 cup triple sec
1 cup cranberry juice
1 bottle sparkling wine
1 liter club soda
Stir all ingredients in a large pitcher or punch bowl; add ice. When cold remove unmelted cubes and serve. Garnish with strips of lime zest.
(okay when I made this I froze the cranberry juice in a block and chilled the rest of the ingredients. With all the cold ingredients, adding the limeade concentrate and block of cranberry juice, it was nice and cold). A punch bowl was just big enough to hold it all.)
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Laura
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Gourmet_Mom
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Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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OH MY! Baby girl is going to flip out when I serve this one! I will definitely have to serve this when she's here over Thanksgiving so she gets to sample it! Everybody here LOVES salmon and Baby girl has wanted to try Cosmos for a long time. She thinks Sex in the City is the BEST!
I haven't said it yet, but I LOVE this idea!
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Daphne
Keep your mind wide open.
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Harborwitch
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Posts: 4322
Loc: On the Farm in ND
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Oh my! I can almost taste that - I think I'll be making that soon too. I have some lovely smoked salmon in the freezer!
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"I want to die young - as late as possible" old Russian proverb
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cjs
Gastronomic Diplomat
Reged: 01/02/06
Posts: 14785
Loc: Straits of Juan de Fuca
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C'mon, c'mon, this is getting good!!!! 
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For a fun journey in foods, please visit
http://achefsjourney.com
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Lorraine
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Reged: 04/10/06
Posts: 3503
Loc: Virginia
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My birthday's not in December, but can I submit a belated November one? I have some great ones I haven't made in years, but really want to make this year.
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Practice safe lunch. Use a condiment.
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bjcotton
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Reged: 04/02/06
Posts: 5027
Loc: Roseburg, OR USA
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Of course you silly goose! Your birthday started this anyway!
Here's one I've made that turned out great. I didn't get 30 appys because I put a little more than 1 teaspoon in each purse:
* Exported from MasterCook *
Potstickers with Mandarin Pork Filling
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Potstickers-
Sprinkle with 1 Teaspoon Salt:
2 1/2 cups napa cabbage -- thinly sliced
Add:
8 ounces ground pork or chicken
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon scallions -- minced
2 teaspoons fresh ginger -- minced
1/2 teaspoon white pepper
Fill -- Brown, and Steam:
30 potsticker or gyoza wrappers
3 tablespoons vegetable or corn oil -- divided
2/3 cup water -- divided
Toss with:
Hot-and-Sour Chili Sauce -- below
For the Hot-and-Sour Chili Sauce-
Combine:
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons sweet chili sauce
2 tablespoons scallions -- minced
2 teaspoons hot chili oil
2 teaspoons fresh cilantro -- minced
1 teaspoon garlic -- minced
1/2 teaspoon fresh ginger -- minced
Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.
Add remaining filling ingredients and combine thoroughly.
Fill each round wrapper with a teaspoon of filling; wrap and seal. Heat a large saute pan over medium until hot; add 1 1/2 T. oil, swirling to coat. Add half the potstickers, seam side up, and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 cup water, cover, reduce heat to medium-low, and cook until water has evaporated, 5-6 minutes. Carefully scrape the potstickers from the pan to keep the crusty bottoms intact and keep warm. Wipe out the pan with a paper towel, then brown and steam the remaining potstickers.
Toss the warm potstickers with sauce to coat.
Combine all of the ingredients for the chili sauce in a large bowl and set aside. (If you want extra sauce for dipping the potstickers, double the recipe.)
Source:
"Cuisine at home, February 2006, Issue 55, p. 26-27"
S(Internet Address):
""
Yield:
"30 each"
- - - - - - - - - - - - - - - - - - -
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Don't wait too long to tell someone you love them.
Billy
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farnfam
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Posts: 2766
Loc: Northern NY
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OMG!! This is going to be GREAT!!! I have an appy to suggest, it's one I kind of made up but based on a C@H recipe. Will that be okay?
Laura, those look delish, we are big smoked salmon fans, I think I will use lox. Wheeee How FUN!!
Cis
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Cis
Empress for Life
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Gourmet_Mom
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Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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I am so excited! This looks like one of those threads you save the whole thing! YIPPPPEEEEE!
Lorraine, if you don't share I'll be very disappointed! Like Billy said, your birthday and the fact you didn't think you could participate is what started this whole thing. Go for it!
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Daphne
Keep your mind wide open.
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SonjaHeld
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Reged: 07/06/08
Posts: 579
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Bird’s Nest
1-Tablespoon capers, rinsed and drained
1-medium onion, chopped
1/4 cup finely chopped anchovy fillets
3-Tablespoons chopped fresh parsley
˝ cup diced cooked beets
1-Egg yolk
Swedish flatbread
Mound capers in center of serving bowl or round platter. Surround with rings of onion, anchovy, parsley and beets
Place egg yolk in shell in egg cup at side of the bowl. The custom is for the guest of honor to pour the yolk into the “nest” and mix all ingredients together. Serve with Swedish flatbread.
Six servings
Artichoke Bottoms with Pâté
1-14 ounce can artichoke bottoms
1-tablespoon butter
˝ pound fresh chicken livers
1-finely chopped small onion
Pinch of thyme
4-mushrooms, coarsely chopped
1-tablespoon brandy
Salt and freshly ground pepper
1-hard-cooked egg yolk, sieved
Drain artichoke bottoms and reserve juice. Set aside.
Melt butter in skillet over low heat; add livers, onion, thyme, and mushrooms sauté about eight minutes. Livers should be pink inside.
Heat brandy and ignite. Pour over livers. Transfer contents of skillet to blender or processor and whirl until smooth. Cool in refrigerator.
Season with salt and pepper to taste. Spoon a generous amount of pâté on top of each artichoke bottom and garnish with sieved egg. Serve cold.
6-8 servings
Sangria Pícante
3 ľ-cups dry white wine
3-tablespoons brandy
2-small red chiles, seeded and quartered
2-medium tart green apples, diced
2-medium peaches, peeled, pitted and sliced
2-large yellow plums, peeled, pitted and sliced
1-cup club soda
Combine all ingredients except the club soda in a large serving pitcher and refrigerate overnight.
On the next day, immediately before serving, mix in the club soda for added fizz. Serve over ice.
Makes 6-glasses.
There is a dinner menu that I want to post as well - not for the December Birthday review since we are doing this theme - but it is a menu that I like to make for very special times-just a two person menu which I will make for mine and Mister's birthdays - This is one for me that you need tons of time and tons of pots (and a sous chef)- I will post it as soon as Mister gets the computer sorted out from all the "vacation" viruses
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Gourmet_Mom
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Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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Sonja, if those appies are any indication, that menu is one VERY different kinda menu. Can't wait to see it.
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Daphne
Keep your mind wide open.
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SonjaHeld
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Reged: 07/06/08
Posts: 579
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Oh, those are not from the menu that I am going to post, Daphne - I used those appetizers a few times for some wedding receptions - that menu has only only one appetizer - Smoked Catfish Pizza!!
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Gourmet_Mom
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Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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OMG, I LOVE CATFISH!
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Daphne
Keep your mind wide open.
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mjkcooking
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Reged: 04/24/07
Posts: 593
Loc: N.W. Wa.
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Hi everyone - love this idea -
my birthday is Dec 21
here is a appetizer we really like and it is so good.
Easy Smoked Salmon Appetizer
1 .lb canned or vacuum sealed smoked salmon (cut into chunks)
1/2 .lb grape tomatoes , diced
3-4 tbsp capers, (rinsed)
1 jar - marinated artichoke hearts drained, diced (Reserve Marinate)
(We used a combination of half marinated, and half canned artichokes)
1/2 red onion, diced
1/2 .lb feta cheese crumbled
1 Tbsp. balsamic vinegar
In an oblong dish with sides, layer the salmon, tomatoes, red onion, capers, artichokes hearts. sprinkle with feta cheese
Drizzle a mixture of Balsamic vinegar and 2 Tbsp of the artichoke marinate on top
Serve with crakers or lavosh
Enjoy
Don't prepare ahead of time.
We are not cocktail drinkers - but will the family recipe for Bloody Marys
2 - 46 oz. cans Tomato Juice
1 Cup Lemon Juice
1 1/2 oz. Worchestershire Sauce
8 Drops of Tobasco Sauce
2 Teaspoons Celery Salt
1 1/2 teaspoon pepper
1 1/2 teaspoon horseradish
Vodka
Mix all - will thicken the longer it sets
This "Recipe" is good with or without the Spirits!!!
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a balanced diet is - one cookie for each hand!
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luvnit
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Reged: 08/26/07
Posts: 2698
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Quote:
My birthday's not in December, but can I submit a belated November one? I have some great ones I haven't made in years, but really want to make this year.
yes, Yes, YES! Billy said it best 'you silly goose'.
Note to Cis: I think 'inspired' recipes are wonderful! Go for it!
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Laura
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luvnit
Carpal Tunnel
Reged: 08/26/07
Posts: 2698
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Quote:
Bird’s Nest
1-Tablespoon capers, rinsed and drained
1-medium onion, chopped
1/4 cup finely chopped anchovy fillets
3-Tablespoons chopped fresh parsley
˝ cup diced cooked beets
1-Egg yolk
Swedish flatbread
Mound capers in center of serving bowl or round platter. Surround with rings of onion, anchovy, parsley and beets
Place egg yolk in shell in egg cup at side of the bowl. The custom is for the guest of honor to pour the yolk into the “nest” and mix all ingredients together. Serve with Swedish flatbread.
Six servings
Okay this recipe really, intrigued me. I had to find a photo of it. This I will definitely try this holiday season.
I also found out in Sweden this is called Faagelbo (Fĺgelbo). Fascinating recipe.
Here is the photo presentation, it is truly lovely!
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cjs
Gastronomic Diplomat
Reged: 01/02/06
Posts: 14785
Loc: Straits of Juan de Fuca
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Wow, isn't that interesting! They all sound so good and tempting.
So the review date will be what, December 1st? December 8th?
what say you all?
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For a fun journey in foods, please visit
http://achefsjourney.com
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SonjaHeld
addict
Reged: 07/06/08
Posts: 579
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thanks, Laura,, for the photo - I can't "post" photos in my messages - don't have a clue why but Mister is working on it for me - this looks great!!! I got the recipe from Bon Appetit - early 80's
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mjkcooking
addict
Reged: 04/24/07
Posts: 593
Loc: N.W. Wa.
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Hi Everyone thought I would add this dip to the list of appys.
Edamone with Spiced Pita Chips
1 cup frozen shelled edamame - steadmed 4 minutes and cooled
1/2 cup silken tofu - drained
1/4 tsp salt (or to taste) pinch of white pepper
3/4 tsp. ground cumin -
2 cloves garlic - minced ( put it through a press)
1/8 cup olive oil
1/4 cup fresh lemon juice
Set aside 1 Tbsp whole edamame for garnish.
Pleace the rest of the ingredients in food processor and process until smooth. Taste and adjust flavorings
This can be refrierated in an airtight container for 5 days. Serve with spiced Pita Chips, crudites, crackers or as a substitution for pesto.
Spiced Pita Chips
oven temp 375
Toss in Bowl : 2 tsp cumin ground
1 tsp coriander ground
1/2 tsp cayenne ground
1 tsp garlic powder
Salt and pepper to taste
spray pita rounds with oil and sprinkle both sides with above herbs. Cut in small triangles and spread as single layer on cookie sheet. Cut into 6 or 8 pieces.
Bake, turning once so both sides are brown and crip
Bake 8 minutes total - turn after 4 minutes
enjoy - Marye dec 21
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a balanced diet is - one cookie for each hand!
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lxxf
addict
Reged: 06/16/06
Posts: 501
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Hi y'all! I didn't die - I've been having connectivity problems and taking care of kittens and stuff. One of my favorite appetizers:
One bunch of asparagus tips, blanched;
slices of soft white bread, crusts removed (as many as asparagus tips)
condensed cream of mushroom soup, undiluted;
melted butter or margarine or smart balance, etc.
Preheat oven to 350
Roll uncrusted bread slices flat with rolling pin
spread flattened bread slices with undiluted soup (straight from the can)
roll asparagus tip on the diagonal of bread slice
place on sprayed cookie sheet
brush with melted butter
Bake for about 10 minutes or so until golden brown
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