This tart makes a festive addition to a holiday gathering with its red sauce, white cheese and green garnish. All of the individual components can be prepared in advance and assembled just before popping into the oven.
1 10" or 11" tart pan with removable bottom
1 fully baked tart shell {see Plain Flaky Pastry}
1/3 pound Chevre {goat cheese}, in log form
1 tablespoon olive oil
1/4 cup finely minced onion
2 cloves garlic, finely minced
1 28-ounce can whole tomatoes {preferably Italian Plum}
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
2-3 teaspoons sugar
Dash salt and pepper
1 tablespoon minced fresh parsley or green onion
Prepare the pastry and fully bake the tart shell according to the recipe instructions. Set aside to cool if the recipe is being prepared in advance. Using a piece of heavy thread, slice the goat cheese into 1/8" rounds. Place on saran wrap, one layer deep. Cover and refrigerate until ready to assemble.
Heat the oil. Add the onion and garlic, and saute until soft but not brown. Crush the tomatoes and add, along with any canned juices, to the sauteed onion and garlic. Add the basil and thyme. Simmer over medium-low heat, stirring occasionally, until thickened and reduced, about 30 minutes. {If there is too much excess liquid, it will cause the pastry to become soggy when assembled.} Add the sugar and a dash of salt and pepper. Set aside if being prepared in advance.
To assemble: Warm the sauce and spread over the cooked pastry. Cut the tart into 8 or 10 wedges and arrange one full round of goat cheese at the top of each wedge. Cut the remaining rounds in half and place one on each wedge just below the full round. If you have remaining cheese you may want to crumble and sprinkle it in the middle of the tart.
Bake in a preheated 375 degree oven until heated, about 8-10 minutes. Remove the tart from the oven and transfer onto a serving platter. Garnish with the parsley or green onion and serve immediately.
Serves 8-10.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Thursday, May 30, 2013
ARTICHOKE-HAM TART
This is an excellent blend of marinated artichokes, ham, and cheese in a flaky pastry.
Need we say more!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
1 6-ounce jar marinated artichoke hearts
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup finely minced ham
3/4 cup loosely packed grated Swiss cheese
1/2 cup loosely packed freshly grated Parmesan cheese
1 cup ricotta cheese
1/3 cup sour cream
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Prepare the pastry and partially bake the tart shell according to the recipe instructions. Set aside to cool.
Reserving the marinade, drain and chop the artichoke hearts. Set aside. Heat the reserved marinade in a skillet and add the garlic and onion. Cook, stirring constantly, until the vegetables are limp but not brown and the liquid in the pan has concentrated. Add the chopped hearts and saute briefly. Set aside to cool.
Combine the ham, cheeses, sour cream, eggs, and seasonings. Add to the cooled artichoke mixture. Pour into the tart shell and bake in a preheated 375 degree oven 45 minutes until set. Remove from the oven and transfer to a serving platter. This tart may be served either warm or at room temperature.
Serves 8-10.
Need we say more!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
1 6-ounce jar marinated artichoke hearts
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup finely minced ham
3/4 cup loosely packed grated Swiss cheese
1/2 cup loosely packed freshly grated Parmesan cheese
1 cup ricotta cheese
1/3 cup sour cream
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Prepare the pastry and partially bake the tart shell according to the recipe instructions. Set aside to cool.
Reserving the marinade, drain and chop the artichoke hearts. Set aside. Heat the reserved marinade in a skillet and add the garlic and onion. Cook, stirring constantly, until the vegetables are limp but not brown and the liquid in the pan has concentrated. Add the chopped hearts and saute briefly. Set aside to cool.
Combine the ham, cheeses, sour cream, eggs, and seasonings. Add to the cooled artichoke mixture. Pour into the tart shell and bake in a preheated 375 degree oven 45 minutes until set. Remove from the oven and transfer to a serving platter. This tart may be served either warm or at room temperature.
Serves 8-10.
SHALLOT and SUN-DRIED TOMATO TART
A nice complement to the Chevre Tart on an hors d' oeuvre tray. The sweetness of the shallots and full flavor of the tomatoes make a wonderful combination. It seems a bit tedious to peel and mince a pound of shallots but try it! We think you will be pleased with the results!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}
Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}
Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.
CHILLED WALNUT and CHEESE STUFFED MUSHROOMS
After the initial sampling, we were ready to discard this recipe. Instead, we refrigerated the remaining mushrooms and discovered the next day that they were very tasty-cold! This turns out to be a handy, do-ahead recipe.
4 slices thick bacon {or 5-6 thin slices, about 1/4 pound}
1 pound mushrooms {about 30-40 medium}
3 tablespoons butter
1/2 cup minced celery
1/4 cup minced whole green onion
2 tablespoons minced shallots
1 clove garlic, minced
2 ounces walnuts, toasted and chopped
2 teaspoons Worcestershire sauce
2 ounces cream cheese
5 tablespoons minced fresh parsley
3-4 tablespoons blue cheese
3/4-1 teaspoon dried rosemary
Cook bacon until crisp, drain on paper towels, and finely mince. Set aside.
Wash * and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, celery, green onion, shallots, and garlic. Saute 3-4 minutes until soft and most of the moisture has evaporated. Remove from the heat.
Set aside 2 tablespoons of parsley and 1/4 of the minced bacon. Add the remaining bacon and parsley, walnuts, Worcestershire sauce, cream cheese, blue cheese, and rosemary to the sauteed mixture and combine well. Taste and adjust the seasonings.
Fill the caps and place on an ungreased baking sheet. Mix the reserved parsley and bacon, and garnish the tops of the mushrooms. Bake in a 400 degree oven 10 minutes. Remove from the oven and cool to room temperature. Chill until ready to serve.
Serves 8-10.
* Washing Mushrooms: Many times mushrooms need a bit more than just wiping off. Our solution has been to place the mushrooms in a plastic bag, add water and shake gently several times, changing the water if necessary. Drain the mushrooms, lay out on a kitchen towel, and pat dry.
4 slices thick bacon {or 5-6 thin slices, about 1/4 pound}
1 pound mushrooms {about 30-40 medium}
3 tablespoons butter
1/2 cup minced celery
1/4 cup minced whole green onion
2 tablespoons minced shallots
1 clove garlic, minced
2 ounces walnuts, toasted and chopped
2 teaspoons Worcestershire sauce
2 ounces cream cheese
5 tablespoons minced fresh parsley
3-4 tablespoons blue cheese
3/4-1 teaspoon dried rosemary
Cook bacon until crisp, drain on paper towels, and finely mince. Set aside.
Wash * and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, celery, green onion, shallots, and garlic. Saute 3-4 minutes until soft and most of the moisture has evaporated. Remove from the heat.
Set aside 2 tablespoons of parsley and 1/4 of the minced bacon. Add the remaining bacon and parsley, walnuts, Worcestershire sauce, cream cheese, blue cheese, and rosemary to the sauteed mixture and combine well. Taste and adjust the seasonings.
Fill the caps and place on an ungreased baking sheet. Mix the reserved parsley and bacon, and garnish the tops of the mushrooms. Bake in a 400 degree oven 10 minutes. Remove from the oven and cool to room temperature. Chill until ready to serve.
Serves 8-10.
* Washing Mushrooms: Many times mushrooms need a bit more than just wiping off. Our solution has been to place the mushrooms in a plastic bag, add water and shake gently several times, changing the water if necessary. Drain the mushrooms, lay out on a kitchen towel, and pat dry.
HAM STUFFED MUSHROOMS
Another mushroom variation that is always popular with our guests. This recipe can be prepared ahead of time and heated at the last minute.
1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese
Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.
1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese
Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.
SPINACH and MUSHROOM FRITTATAS
Although we normally cook this in muffin tins, when we are looking for a different shape for the hors d' oeuvre tray, we will bake this recipe in a pie plate and cut it into thin wedges. In this shape it can also be served as a first course with a light garnish of hollandaise sauce.
10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper
Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.
* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.
10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper
Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.
* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.
SEASONED LAMB and FETA in PHYLLO
A crisp and flavorful beginning to a meal-not to mention the fact that we found yet another use for ground lamb, one our guests love!
1 pound ground lamb
2 tablespoons olive oil
1 medium onion, minced {about 1 cup}
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried rosemary
1/4 teaspoon ground allspice
1/2 teaspoon salt
8 ounces feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
2 eggs, lightly beaten
1/2 cup butter, melted
20-25 sheets phyllo dough
Brown lamb in a heavy skillet over medium heat. Remove lamb from skillet and discard all but 1 tablespoon of the pan juices. Add olive oil, onions, and garlic. Saute until soft. Return lamb to the pan. Add cumin, rosemary, allspice, salt, cheeses, and lemon juice. Season to taste. Cool. Add beaten eggs. Makes filling for 24 rolls.
To assemble and cook: Lay out one sheet of phyllo dough, brush with melted butter, and fold lengthwise. * Place two heaping tablespoons of filling along the short edge of the dough, leaving a small margin on either side. Roll once to cover filling. Fold in the edges, brush lightly with butter, and roll up. Brush the final seam to seal it and place roll on an ungreased baking sheet. Continue with the remaining filling and phyllo. Bake 20 minutes in a 400 degree oven or until golden brown. Remove from the oven, cut into thirds, and serve.
* Cover remaining dough with a piece of saran wrap and a towel to prevent the dough from drying out.
1 pound ground lamb
2 tablespoons olive oil
1 medium onion, minced {about 1 cup}
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried rosemary
1/4 teaspoon ground allspice
1/2 teaspoon salt
8 ounces feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
2 eggs, lightly beaten
1/2 cup butter, melted
20-25 sheets phyllo dough
Brown lamb in a heavy skillet over medium heat. Remove lamb from skillet and discard all but 1 tablespoon of the pan juices. Add olive oil, onions, and garlic. Saute until soft. Return lamb to the pan. Add cumin, rosemary, allspice, salt, cheeses, and lemon juice. Season to taste. Cool. Add beaten eggs. Makes filling for 24 rolls.
To assemble and cook: Lay out one sheet of phyllo dough, brush with melted butter, and fold lengthwise. * Place two heaping tablespoons of filling along the short edge of the dough, leaving a small margin on either side. Roll once to cover filling. Fold in the edges, brush lightly with butter, and roll up. Brush the final seam to seal it and place roll on an ungreased baking sheet. Continue with the remaining filling and phyllo. Bake 20 minutes in a 400 degree oven or until golden brown. Remove from the oven, cut into thirds, and serve.
* Cover remaining dough with a piece of saran wrap and a towel to prevent the dough from drying out.
Wednesday, May 29, 2013
PETIT SHRIMP CREAM PUFFS
Our guests always enjoy the mystery of these bite-size cream puffs!
24-30 small cream puffs {see recipe for Jalapeno Ham Puffs}
1 pound cocktail shrimp
1/2 cup butter
1/2 pound mushrooms, stemmed and sliced {reserve the stems for another use}
6 tablespoons minced onion
3 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup minced celery
1/2 teaspoon salt {amount depends on saltiness of Parmesan cheese}
Dash white pepper
1/4 cup flour
2 cups half-and-half {may use part fish stock}
2 tablespoons dry sherry
1 tablespoon Dijon mustard
1/4 cup freshly grated Parmesan cheese
Prepare the cream puffs per recipe instructions. When cool, slice off the tops and scoop out the interiors. Discard the interior dough and set aside the cream puffs and their tops.
Rinse the shrimp under cold water and drain on paper towels. Set aside.
Melt 1/4 cup butter and add the mushrooms, onion, shallots, garlic, and celery. Saute until soft and most of the moisture has evaporated. Set aside.
Melt the remaining 1/4 cup butter. Stir in the dry mustard, salt, pepper, and flour. Cook until bubbly and thickened. Slowly stir in the half-and-half and cook, stirring constantly, until smooth and thick. Add the dry sherry and continue to cook for an additional 1-2 minutes. Remove from heat. Add the shrimp, mushroom mixture, Dijon mustard, and the Parmesan cheese. Fill the reserved cream puffs, cover the filling with the tops, and place on an ungreased baking sheet. Heat in a 350 degree oven for 5-10 minutes until heated through.
Serves 6-8.
24-30 small cream puffs {see recipe for Jalapeno Ham Puffs}
1 pound cocktail shrimp
1/2 cup butter
1/2 pound mushrooms, stemmed and sliced {reserve the stems for another use}
6 tablespoons minced onion
3 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup minced celery
1/2 teaspoon salt {amount depends on saltiness of Parmesan cheese}
Dash white pepper
1/4 cup flour
2 cups half-and-half {may use part fish stock}
2 tablespoons dry sherry
1 tablespoon Dijon mustard
1/4 cup freshly grated Parmesan cheese
Prepare the cream puffs per recipe instructions. When cool, slice off the tops and scoop out the interiors. Discard the interior dough and set aside the cream puffs and their tops.
Rinse the shrimp under cold water and drain on paper towels. Set aside.
Melt 1/4 cup butter and add the mushrooms, onion, shallots, garlic, and celery. Saute until soft and most of the moisture has evaporated. Set aside.
Melt the remaining 1/4 cup butter. Stir in the dry mustard, salt, pepper, and flour. Cook until bubbly and thickened. Slowly stir in the half-and-half and cook, stirring constantly, until smooth and thick. Add the dry sherry and continue to cook for an additional 1-2 minutes. Remove from heat. Add the shrimp, mushroom mixture, Dijon mustard, and the Parmesan cheese. Fill the reserved cream puffs, cover the filling with the tops, and place on an ungreased baking sheet. Heat in a 350 degree oven for 5-10 minutes until heated through.
Serves 6-8.
GINGERED SHRIMP TOASTS
This is especially well received when served on thinly sliced and toasted homemade bread. The Whole Wheat Dill, Walnut Onion or Sesame are our favorites. Just cut the thin slices into triangles, brush them with garlic butter, and toast them in a 375 degree oven until they are barely crisp.
1/2 pound cocktail shrimp
1 tablespoon sour cream
1 tablespoon cream cheese
1 teaspoon lemon juice
1 tablespoon chopped chives
2 tablespoons minced parsley
1 1/2 tablespoons finely minced, fresh ginger root
Dash white pepper and cayenne
Small amount of red ginger in brine for garnish *
Rinse the shrimp under cool water and drain on paper towels. Divide the shrimp into two equal portions. Mince one half of the shrimp and combine it with the sour cream, cream cheese, lemon juice, chives, parsley, minced ginger, pepper, and cayenne. Fold in the reserved whole shrimp. Mix well. Refrigerate until ready to use.
Just before serving, spread the shrimp mixture on the toast triangles and garnish with strips of the red ginger. Arrange on a serving platter and garnish with fresh fruit.
Serves 4-6.
* This may be found in an oriental market.
1/2 pound cocktail shrimp
1 tablespoon sour cream
1 tablespoon cream cheese
1 teaspoon lemon juice
1 tablespoon chopped chives
2 tablespoons minced parsley
1 1/2 tablespoons finely minced, fresh ginger root
Dash white pepper and cayenne
Small amount of red ginger in brine for garnish *
Rinse the shrimp under cool water and drain on paper towels. Divide the shrimp into two equal portions. Mince one half of the shrimp and combine it with the sour cream, cream cheese, lemon juice, chives, parsley, minced ginger, pepper, and cayenne. Fold in the reserved whole shrimp. Mix well. Refrigerate until ready to use.
Just before serving, spread the shrimp mixture on the toast triangles and garnish with strips of the red ginger. Arrange on a serving platter and garnish with fresh fruit.
Serves 4-6.
* This may be found in an oriental market.
JALAPENO HAM PUFFS
Light and spicy! Add some fresh fruit and voila! Hors d' oeuvres!
1/2 cup chicken stock or water
3 tablespoons butter
1/2 cup flour
2 large eggs
1 medium jalapeno pepper, minced * {remove membrane and seeds before mincing}
1/2 cup grated Cheddar cheese, preferably sharp
2-3 tablespoons finely minced ham
Place water and butter in a saucepan over medium heat. Cook until the butter is melted. Add the flour all at once and stir well to combine. Cook until the mixture holds together and pulls away from the sides of the pan, stirring constantly. Remove from the heat and cool briefly.
Add the eggs, one at a time, beating well after each addition. Fold in the remaining ingredients.
Place small, walnut-sized mounds 2" apart on an ungreased cookie sheet that has been sprinkled with water. Bake in a preheated 400 degree oven 15-20 minutes.
Makes 20-24 small puffs.
* When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
To use as regular cream puffs: increase the butter to 1/4 cup, add 1/8 teaspoon salt, and omit the peppers, cheese, and ham. Prepare and bake as stated above.
1/2 cup chicken stock or water
3 tablespoons butter
1/2 cup flour
2 large eggs
1 medium jalapeno pepper, minced * {remove membrane and seeds before mincing}
1/2 cup grated Cheddar cheese, preferably sharp
2-3 tablespoons finely minced ham
Place water and butter in a saucepan over medium heat. Cook until the butter is melted. Add the flour all at once and stir well to combine. Cook until the mixture holds together and pulls away from the sides of the pan, stirring constantly. Remove from the heat and cool briefly.
Add the eggs, one at a time, beating well after each addition. Fold in the remaining ingredients.
Place small, walnut-sized mounds 2" apart on an ungreased cookie sheet that has been sprinkled with water. Bake in a preheated 400 degree oven 15-20 minutes.
Makes 20-24 small puffs.
* When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
To use as regular cream puffs: increase the butter to 1/4 cup, add 1/8 teaspoon salt, and omit the peppers, cheese, and ham. Prepare and bake as stated above.
JALAPENO and DRY JACK WONTONS
These tasty wontons take a minimum amount of preparation time and are guaranteed to get rave reviews, especially when served with your favorite guacamole.
30 wonton wrappers *
1/4 pound dry Monterey Jack cheese, grated
2 medium jalapeno peppers, minced ** {remove membrane and seeds before mincing}
2 small whole green onions, minced
Oil for deep frying
Combine the cheese, peppers, and onions. Place 1 heaping teaspoon of filling in the middle of a wonton. Brush the edges with water, fold into a triangle and press the edges to seal. Set aside on a rack and continue with the remaining filling and wontons.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Place a few wontons at a time in the hot oil and cook on both sides until crisp and brown. Remove and drain on paper towels. Continue with the remaining wontons and serve while still warm.
Serves 6.
* Wonton wrappers can usually be found in the produce section of your grocery store. They freeze well so it is easy to keep them on hand.
** When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
30 wonton wrappers *
1/4 pound dry Monterey Jack cheese, grated
2 medium jalapeno peppers, minced ** {remove membrane and seeds before mincing}
2 small whole green onions, minced
Oil for deep frying
Combine the cheese, peppers, and onions. Place 1 heaping teaspoon of filling in the middle of a wonton. Brush the edges with water, fold into a triangle and press the edges to seal. Set aside on a rack and continue with the remaining filling and wontons.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Place a few wontons at a time in the hot oil and cook on both sides until crisp and brown. Remove and drain on paper towels. Continue with the remaining wontons and serve while still warm.
Serves 6.
* Wonton wrappers can usually be found in the produce section of your grocery store. They freeze well so it is easy to keep them on hand.
** When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
CURRIED PORK TURNOVERS
Even though these start with "leftover" pork, it is a sure bet there will not be any leftover turnovers! Crisp, juicy apples are an excellent complement to the curry and pork in these tasty morsels.
1 recipe Plain Flaky Pastry {recipe follows}
1/2 pound cooked pork, ground
3 tablespoons olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 stalks celery, minced
1/4 pound mushrooms, cleaned and minced
2 teaspoons minced fresh ginger root
1 medium tomato, seeded and finely cubed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
2 tablespoons plain yogurt
1 egg, beaten with 1 tablespoon water {for egg wash}
Heat the olive oil in a skillet and add the onions and garlic. Saute 3-4 minutes until they start to soften. Add the celery, mushrooms, and ginger. Continue to cook until most of the liquid has evaporated and the vegetables are soft but not brown. Remove from the heat and add the pork, tomato, turmeric, salt, cumin, white pepper, parsley, and yogurt. Mix well. Set aside to cool.
Roll out the pastry and cut into 3-4" rounds. Place 2-3 teaspoons of filling in the center of the round. Brush the edges with the egg wash, fold over, and seal. Place on an ungreased baking sheet. Continue with the remaining filling and pastry. Brush the tops of the turnovers with the remaining egg wash and bake in a 375-400 degree oven 20-25 minutes. Makes about 36 turnovers. If you have more filling than you need, it freezes well.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
1 recipe Plain Flaky Pastry {recipe follows}
1/2 pound cooked pork, ground
3 tablespoons olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 stalks celery, minced
1/4 pound mushrooms, cleaned and minced
2 teaspoons minced fresh ginger root
1 medium tomato, seeded and finely cubed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
2 tablespoons plain yogurt
1 egg, beaten with 1 tablespoon water {for egg wash}
Heat the olive oil in a skillet and add the onions and garlic. Saute 3-4 minutes until they start to soften. Add the celery, mushrooms, and ginger. Continue to cook until most of the liquid has evaporated and the vegetables are soft but not brown. Remove from the heat and add the pork, tomato, turmeric, salt, cumin, white pepper, parsley, and yogurt. Mix well. Set aside to cool.
Roll out the pastry and cut into 3-4" rounds. Place 2-3 teaspoons of filling in the center of the round. Brush the edges with the egg wash, fold over, and seal. Place on an ungreased baking sheet. Continue with the remaining filling and pastry. Brush the tops of the turnovers with the remaining egg wash and bake in a 375-400 degree oven 20-25 minutes. Makes about 36 turnovers. If you have more filling than you need, it freezes well.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
CHERRY TOMATOES and SNOW PEAS with SEASONED CHEESE
The cherry tomatoes and snow peas add a splash of color to any hors d' oeuvre tray.
1 dozen medium-size cherry tomatoes
1 dozen snow peas
4 ounces cream cheese
1/4 - 1/2 teaspoons finely minced garlic
1 tablespoon finely minced chives
2 teaspoons finely minced fresh parsley
2 tablespoons finely minced fresh spinach
1/2 teaspoon Worcestershire sauce
2 tablespoons finely minced ham or shrimp {optional}
Wash the tomatoes. Cut a thin slice off the top and seed. Place upside down on a rack to drain.
Remove the stem from the snow peas, string them, and blanch in a pot of boiling water for 30 seconds. Remove from the heat and immediately plunge into ice water to stop the cooking process. Lay out on paper towels to drain. With a sharp knife carefully open up the pods along their straight side.
Combine the cream cheese, garlic, chives, parsley, spinach, Worcestershire sauce, and minced ham or shrimp. Mix well. Taste and adjust, keeping in mind the fact that the longer this sets the stronger the flavors will be.
Using a pastry bag fitted with an open tip, pipe about 2 teaspoons of filling into each of the cherry tomatoes and snow peas.
Makes 24 appetizers.
1 dozen medium-size cherry tomatoes
1 dozen snow peas
4 ounces cream cheese
1/4 - 1/2 teaspoons finely minced garlic
1 tablespoon finely minced chives
2 teaspoons finely minced fresh parsley
2 tablespoons finely minced fresh spinach
1/2 teaspoon Worcestershire sauce
2 tablespoons finely minced ham or shrimp {optional}
Wash the tomatoes. Cut a thin slice off the top and seed. Place upside down on a rack to drain.
Remove the stem from the snow peas, string them, and blanch in a pot of boiling water for 30 seconds. Remove from the heat and immediately plunge into ice water to stop the cooking process. Lay out on paper towels to drain. With a sharp knife carefully open up the pods along their straight side.
Combine the cream cheese, garlic, chives, parsley, spinach, Worcestershire sauce, and minced ham or shrimp. Mix well. Taste and adjust, keeping in mind the fact that the longer this sets the stronger the flavors will be.
Makes 24 appetizers.
SPICY CHICKEN WINGS
When finger foods are the order of the day, this is always a big winner with just the right amount of spice! The ingredients are inexpensive and easy to keep on hand. A garnish of crisp red apple and a bit of parsley add a nice finish to the platter.
10 whole chicken wings {about 1 3/4 pounds}
1/4 cup plus 1 tablespoon water
2 tablespoons light soy sauce
2 tablespoons honey
2 tablespoons hot sauce {we use Arizona Gunslinger}
1 teaspoon tomato paste
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger root
1 tablespoon minced fresh garlic
3 tablespoons cornstarch, for dusting the wings
Oil for deep frying
Cut the wings into three sections, reserving the small tips for another use. Set the two larger sections aside.
Combine the water, soy sauce, honey, hot sauce, and tomato paste. Mix well. Blend in the 2 teaspoons cornstarch and set aside.
Heat the 1 tablespoon of oil in a small, heavy-bottomed pan over high heat until hot. Add the ginger and garlic, and immediately reduce the heat so they sizzle but do not brown. Stir for less than one minute, then add the reserved liquid mixture. Let the pan ingredients come to a simmer. Continue to cook and stir until thickened and glossy. Set aside.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees.
While the oil is heating, lightly dust the wing pieces with the remaining 3 tablespoons of cornstarch.
Deep fry the wings in small batches until golden brown. {Be careful-overcooking will dry them out.} Drain on several layers of paper towels. {They may be held in a low oven up to 30 minutes at this point.}
Just before serving, reheat the sauce and toss with the wings until they are well coated. Serve hot.
Makes 20 pieces or serves 4-6.
10 whole chicken wings {about 1 3/4 pounds}
1/4 cup plus 1 tablespoon water
2 tablespoons light soy sauce
2 tablespoons honey
2 tablespoons hot sauce {we use Arizona Gunslinger}
1 teaspoon tomato paste
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger root
1 tablespoon minced fresh garlic
3 tablespoons cornstarch, for dusting the wings
Oil for deep frying
Cut the wings into three sections, reserving the small tips for another use. Set the two larger sections aside.
Combine the water, soy sauce, honey, hot sauce, and tomato paste. Mix well. Blend in the 2 teaspoons cornstarch and set aside.
Heat the 1 tablespoon of oil in a small, heavy-bottomed pan over high heat until hot. Add the ginger and garlic, and immediately reduce the heat so they sizzle but do not brown. Stir for less than one minute, then add the reserved liquid mixture. Let the pan ingredients come to a simmer. Continue to cook and stir until thickened and glossy. Set aside.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees.
While the oil is heating, lightly dust the wing pieces with the remaining 3 tablespoons of cornstarch.
Deep fry the wings in small batches until golden brown. {Be careful-overcooking will dry them out.} Drain on several layers of paper towels. {They may be held in a low oven up to 30 minutes at this point.}
Just before serving, reheat the sauce and toss with the wings until they are well coated. Serve hot.
Makes 20 pieces or serves 4-6.
HERBED CHICKEN STRIPS
This is another recipe where the individual components can be assembled far in advance, then combined and finished off in a matter of minutes. The resulting appetizer is crisp and flavorful on the outside and tender and juicy on the inside.
1 whole chicken breast, boned and cut into 1/4" x 1" strips {about 10 ounces after boning}
1/4 cup flour
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1 egg, lightly beaten
1/4 cup chicken stock or water
1/4 cup loosely packed, freshly grated Parmesan cheese
oil for deep frying
Combine the flour, onion salt, paprika, sage, and oregano. Mix well. Combine the egg, chicken stock, and Parmesan cheese, and add to the dry ingredients. Mix well.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Dip the chicken pieces in the batter and fry in the hot oil until golden brown-about 3 minutes. Drain on paper towels, arrange on a serving platter, and serve hot.
Serves 4-6.
1 whole chicken breast, boned and cut into 1/4" x 1" strips {about 10 ounces after boning}
1/4 cup flour
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1 egg, lightly beaten
1/4 cup chicken stock or water
1/4 cup loosely packed, freshly grated Parmesan cheese
oil for deep frying
Combine the flour, onion salt, paprika, sage, and oregano. Mix well. Combine the egg, chicken stock, and Parmesan cheese, and add to the dry ingredients. Mix well.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Dip the chicken pieces in the batter and fry in the hot oil until golden brown-about 3 minutes. Drain on paper towels, arrange on a serving platter, and serve hot.
Serves 4-6.
SESAME CHEESE WAFERS
These wafers will have several uses when you are planning appetizers. They are a flavorful, crisp addition to most light soups or an excellent contrast in texture to a soft appetizer such as stuffed mushrooms. You will see them disappear first if you include them in an assortment of crackers for spreads or pates.
6 ounces cheese, grated {about 1 1/2 cups *}
1/2 cup freshly grated Parmesan cheese
3/4 cup white flour
1/4 cup wheat germ
1/4 cup sesame seeds
1/4 teaspoon dry mustard
1/4 cup butter
1 tablespoon {or more} cold water
1 teaspoon Worcestershire sauce
Combine the cheeses, flour, wheat germ, sesame seeds, and mustard. Cut in butter. Mix one tablespoon of water with the Worcestershire sauce and add to the dough. {The dough may need a few more drops of water to bind it.} Form into a log 1 1/2" in diameter, wrap in saran, and refrigerate until firm.
Cut into 1/8" wafers and place on an ungreased baking sheet. Bake in a 400 degree oven 20-30 minutes.
Makes 24-30 wafers.
* We often use 1/2 Cheddar and 1/2 jalapeno jack cheese.
6 ounces cheese, grated {about 1 1/2 cups *}
1/2 cup freshly grated Parmesan cheese
3/4 cup white flour
1/4 cup wheat germ
1/4 cup sesame seeds
1/4 teaspoon dry mustard
1/4 cup butter
1 tablespoon {or more} cold water
1 teaspoon Worcestershire sauce
Combine the cheeses, flour, wheat germ, sesame seeds, and mustard. Cut in butter. Mix one tablespoon of water with the Worcestershire sauce and add to the dough. {The dough may need a few more drops of water to bind it.} Form into a log 1 1/2" in diameter, wrap in saran, and refrigerate until firm.
Cut into 1/8" wafers and place on an ungreased baking sheet. Bake in a 400 degree oven 20-30 minutes.
Makes 24-30 wafers.
* We often use 1/2 Cheddar and 1/2 jalapeno jack cheese.
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