Dazzle your guests with this array of tempting bites of goodness. These mouth watering morsels will be the hit of any party, be it an evening soiree, football game, picnic or pre-dinner delights. Serve a variety of wines, cocktails or icy cold beers to round out the menu. Something salty, something savory, something just to nibble as conversations drifts throughout the party. Whether you call them finger foods, starters, appetizers or hors d'oeuvres they create the perfect menu mix. Little morsels of goodness that add variety flavor, shape, color, ethnicity and eye appeal, the following recipes are guaranteed to get the party started. They are certainly one of my favorite foods to make and eat, as I love the variety.
I hope you enjoy the recipes listed below and all eggs will be large unless otherwise posted.
Festive Cranberry Salsa - a good for the upcoming Thanksgiving festivities
1 1/2 cups fresh or frozen cranberries
1/2 apple (crisp and tart) peeled, cored and chopped
1 small jalapeno, seeded and minced
2 scallions, chopped including green part
4 Tbl. sugar
2 Tbl. fresh cilantro
1 Tbl. fresh ginger, peeled and grated
1 Tbl. fresh lime juice
salt to taste
Into a food processor add all ingredients and pulse a couple of times to finely chop. Let salsa sit about 20 minutes. Store covered in refrigerator until service. Taste and adjust flavorings. Serve with chips, or great with roasted turkey, pork or even steak. Another way is to mix in with some softened cream cheese for a delicious spread.
Petite Crustless Quiche
1/2 head broccoli, stems removed and separated into florets
6 eggs
6 egg yolks
2/3 cup whole milk
2/3 cup heavy whipping cream
salt and freshly ground black pepper
3/4 cup sharp Cheddar cheese, shredded
1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees. Lightly spray 24 mini muffins cups with spray or line with small paper liners. Bring pot of water to a boil add broccoli and cook to tender, remove with slotted spoon into an ice bath to cool. When cooled, drain and pat dry with paper towels and chop. Into a bowl whisk the eggs, yolks, milk, cream, salt and pepper to combine, stir in parsley. Place muffins pans onto baking sheets add a little of the broccoli into each cup with some cheese and pour liquid into cups about 3/4 full. Bake about 15 minutes until golden brown and puffed. Let cool for a couple of minutes and place onto serving platter.
Cheddar Scones
3 cups all purpose flour
2 Tbl. sugar
1 Tbl. baking powder
1/2 tsp. salt
1 1/2 cups sharp Cheddar cheese, shredded
2/3 cup fresh basil, chopped
1 1/2 cups whipping cream (little extra for brushing top of scones)
1 egg
Preheat oven to 450 degrees. Into a large bowl add the flour, sugar, baking powder and salt. Add the cheese and basil tossing to combine. Make a well in center and add the 1 1/2 cups whipping cream and egg. Using a fork, stir together the cream and egg, then combine with the dry ingredients to moisten. Turn dough out onto floured work surface and knead gently about 10 times. Divide dough in half, pat or roll into a 6-inch circle and cut into eight wedges. Place scones onto ungreased baking sheet and brush tops with extra cream. Bake about 12 to 14 minutes until golden.
Korean Pancakes - one of my favorites
1/4 lb. ground pork
2 cups kimchi, chopped
1 cup all purpose flour
1/2 cup rice flour
6 scallions, finely chopped including green part
1 egg, lightly beaten
salt and freshly ground black pepper to taste
canola oil, for frying
Sauce
2 1/2 Tbl. soy sauce
1 Tbl. seasoned rice vinegar
1 1/2 tsp. honey
1 tsp. chili oil
1 tsp. toasted sesame oil
1 tsp. red pepper flakes
1/2 tsp. sesame seeds (toasted)
Into a large bowl combine pork, kimchi, flour, rice flour, scallions, egg and 1 cup ice cold water, whisking to combine. Let rest for 10 minutes. Into a large nonstick skillet add about 1 1/2 Tbl. oil over medium high. Scoop about four, 2 Tbl. portions of batter into pan and flatten each with the back of a spoon. Cook until edges are crisp, flip pancakes and cook about another 2 minutes. Transfer to paper towels and wipe out skillet after each batch. Sauce; into a small bowl add ingredient and whisk to combine.
Pork Skewers with Chutney
Chutney
1/2 cup brown sugar, packed
1/2 cup white wine vinegar
1/2 tsp. fresh ginger, peeled and grated
1 garlic cloves, finely minced
pinch of ground cinnamon
2 cups peeled, cored and chopped tart apple
1/2 cup dried apricots, snipped
1/2 cup red onion, finely chopped
1/2 tsp. dried thyme
Pork
3 Tbl. apple juice
2 Tbl. Dijon
1/2 tsp. dried thyme
1 1/4 lbs. boneless pork loin
Soak twenty four 6-inch skewers in cold water for about 30 minutes. Chutney; into a saucepan, add the brown sugar, vinegar, ginger, garlic and cinnamon. Stir in apple, apricots, onion and thyme. Bring to a boil over medium and reduce heat. Cover and boil gently for 10 minutes. Uncover and boil about 5 minutes. Cool slightly and transfer to serving bowl. Into another bowl add the apple juice, Dijon and 1/2 tsp. thyme. Heat grill, rub grates with oil. Trim fat from pork and cut pork across grain into thin strips about 3-inches long and 1-inch wide. Drain skewers and thread pork strips (accordion style) onto wooden skewers. Lightly brush mustard mixture on both sides. Place skewers onto grill and grill for abut 8 minutes or until done, turning once. Arrange skewers onto serving platter and add bowl of chutney.
Smoked Salmon Spread
1/2 cup mayonnaise
8 oz. cream cheese, soft
1 1/2 Tbl. capers, rinsed and drained
3 Tbl. red onion, finely minced
2 scallions, minced including green part
2 to 3 tsp. fresh lemon juice
1/2 to 1 tsp. prepared horseradish
smoked salmon, coarsely chopped
3 Tbl. fresh parsley, chopped
Baguette slices, crackers, petite rye bread, crudites - for serving
Into a bowl add the mayonnaise and cream cheese, mixing to combine. Add lemon juice, horseradish and a little of the smoked salmon, mix to combine. Gently stir in the capers, red onion, scallions, parsley and remaining salmon, pour into a pretty serving bowl, garnish with extra parsley.
Spicy Olives - love these
2 cups mixed brined olives
6 oil packed sun-dried tomatoes, thinly sliced
1 large garlic cloves, finely minced
good pinch red pepper flakes
1/4 tsp. hot smoked paprika
Into a bowl, combine all ingredients and mix well. Let sit for about 30 minutes or more at room temperature. Refrigerate leftovers, but there won't be any!
1/2 lb. fresh raw shrimp, cleaned
1 cup lump crab meat
2 Tbl. butter
1/2 onion, finely minced
1/2 green bell pepper, finely minced
2 celery stalks, sliced and finely minced
1 small jalapeno, minced
1/2 cup fresh spinach, chopped
3 garlic cloves, minced and smashed with a touch of salt
1 tsp. Old Bay seasoning
4 oz. cream cheese
3 cups Gouda cheese, grated (do not use smoked)
1/2 cup Gruyere cheese, grated
pinch of red pepper flakes or Tabasco
1/4 cup fresh parsley, chopped (plus extra for garnish)
2 scallions, minced (garnish)
paprika
1 French baguette, sliced on diagonal, lightly toasted (for serving) or you can use crackers/vegetables
Preheat oven to 350 degrees. Chop the cleaned shrimp. Heat a cast iron skillet to medium high and add 1 Tbl. of butter and a drizzle of olive oil. Saute the vegetables until tender. Add the spinach, garlic and Old Bay, stirring to wilt spinach. Add the crab and shrimp cooking about 1 minute. Remove from heat and stir in cream cheese, Gouda and Gruyere. Sprinkle with paprika and place into oven. Bake about 15 minutes to golden and bubbly. Remove skillet from oven, sprinkle with parsley, scallions and enjoy.
Asian Chicken Lettuce Cups - love these
5 Chinese dried black mushrooms
1/2 lb. boneless skinless chicken breast
3 Tbl. peanut oil
3 tsp. fresh ginger, peeled and minced
2 garlic cloves, finely minced
1 Tbl. Shaoxing
freshly ground black pepper
1 oz. deli ham, minced
1 Tbl. oyster sauce
2 scallions, minced including green part
1/2 cup water chestnuts, drained and finely chopped
Boston lettuce leaves
Soak the mushrooms in a bowl of hot water covered about 1 hour or until soft. Finely chop the chicken breast. Remove mushrooms from water, trim off stems, discarding water and stems. Finely chop and set aside. Heat oil in a wok and add ginger and stir fry about 10 seconds, add garlic and stir fry about 1 minute, add chopped chicken and stir fry to cook. Add Shaoxing, season with pepper, add ham, mushrooms and oyster sauce stir frying about 2 minutes. Remove from heat and stir in scallions and water chestnuts. Spoon chicken mixture into lettuce leaves.
Lovely Lamb Kabobs
1/2 cup dry red wine, something you would enjoy drinking
1/2 cup vegetable oil
1 large onion, chopped
1 Tbl. tomato paste
3 garlic cloves, crushed
salt and freshly ground black pepper
2 lbs. boneless leg of lamb, trimmed of excess sinew and fat, cutting into 1-inch cubes
1/4 cup fresh parsley, chopped, garnish
Into a bowl whisk the wine, oil, onions, tomato paste, salt and pepper. Add lamb turning in marinade until coated. Cover and refrigerate 4 hours turning occasionally. Soak smallish wooden skewers in cold water for about 30 minutes. Preheat grill, remove skewers from water. Place a few pieces of lamb onto each skewer and discard marinade. Grill kabobs over heat turning until browned all over about 7 minutes or how you enjoy them. Serve with halved grilled pita bread and tzatziki sauce.
Pastry Wrapped Asparagus
1 box puff pastry (you will use 2 sheets)
all purpose flour for dusting work surface
3/4 cup freshly grated Parmesan cheese
24 fresh asparagus spears (ends trimmed)
1 Tbl. flaky sea salt
3/4 cup balsamic vinegar (good quality)
1 Tbl. sugar
1 bay leaf
1/4 tsp. dried thyme
Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper. Cut the puff pastry sheets into thirds along the fold lines to create six 5x10 inch rectangles. Onto a lightly floured work surface roll one rectangle to 6 1/2 x 10 inches. Using a sharp knife trim edges about 1/4-inch. Then cut into four 2 1/4x6-inch strips. Sprinkle each strip with 1/2 Tbl. Parmesan and center an asparagus spear onto strip. Wrap strips to enclose asparagus; dampen edges of pastry with water and seal to close. Place onto baking sheet seam side down and repeat with remaining ingredients spacing about 2-inch apart on baking sheets. Lightly brush tops of pastry with some water and sprinkle with a pinch of sea salt. Bake about 15 to 18 minutes. Sauce; into a sauce pan add vinegar, sugar, bay and then bring to a gentle boil cooking to reduce about 15 minutes. Strain syrup over a bowl and serve with asparagus spears.
Chicken Liver Mousse - one of my favorites
1 cup chopped shallots
1 1/2 cups butter, soft
1 lb. chicken livers
2 Tbl. Dijon
3 Tbl. brandy
pinch of nutmeg (I mean just a pinch, otherwise it will overpower)
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
French bread, sliced into diagonal slices for serving
Into a saute pan add 1/4 cup butter over medium and add shallots to soften. Add livers and saute to cook through, do not overcook, about 8 minutes. Remove from heat and cool. Place into a food processor the cooked onions, cooked liver, mustard, brandy and seasonings. Process to puree. Add remaining 1 1/4 cups butter in fourths, pulsing briefly after each addition. Spoon mousse into ramekins and chill to solid at least 1 hour. Sprinkle with chopped parsley and serve.
Fantastic Olive Spread
4 anchovy fillets, drained
1 small garlic clove
2 cups pitted kalamata olives
1 tsp. fresh lemon zest
2 tsp. fresh lemon juice
6 Tbl. extra virgin olive oil
freshly ground black pepper
Crusty bread for serving or grilled pita bread cut into pieces
Into a food processor add anchovy fillets and garlic and pulse to finely chop. Add olives, zest and lemon juice pulsing to form a paste. Continue pulsing as you drizzle in 2 Tbl. olive oil. Season with ground pepper. Transfer to a bowl and pour over remaining 4 Tbl. olive oil on top. Cover with plastic wrap and refrigerate until ready to serve.
Fig Crostini
1 large French baguette, sliced on diagonal about 1/2-inch thick
Melted butter
1 tub of fresh ricotta cheese
honey
Fresh figs, sliced into pieces
Brush baguette slices with melted butter and place onto baking sheet and broil to lightly browned. Spread each slice with some ricotta, drizzle of honey and top with fig slices.
One of my Favorites - Crab Salsa
1 1/2 lbs. lump crab meat
4 ruby red tomatoes, cored and diced
1 small red onion, diced
1/2 cup corn kernels (I like using fresh, but you can use frozen)
2 scallions, chopped including green part
1/2 bunch of fresh cilantro, chopped
3 fresh limes, juiced
2 Tbl. white vinegar
1/2 tsp. ground cumin
salt and freshly ground black pepper
1 small jalapeno, seeded and minced
Place crab, tomatoes, onions, corn, scallions, jalapeno and cilantro into a bowl. Drizzle with lime juice and vinegar, add cumin and season with salt and pepper. Gently toss, taste and adjust flavorings. Cover and refrigerate until service. Serve with fresh homemade tortilla chips.
Barbecued Oysters - always delicious
2 Tbl. vegetable oil
1 small white onion, chopped
2 garlic cloves, crushed
1 Tbl. fresh ginger, peeled and chopped
2 Tbl. fresh lime juice
1 1/2 cups ketchup
1 tsp. dry mustard, such as Coleman's
16 oysters, cleaned and shucked in the half shell
8 tsp. butter, melted
Heat oil in small saucepan over medium. Add onions, garlic and ginger cooking and stirring about 3 minutes. Stir in lemon juice, ketchup and mustard, lower to simmer and cook about 40 minutes. Cool and strain sauce. Preheat grill and place shells, obviously oyster up on the grill and top with 1/2 tsp. melted butter and 1/2 tsp. barbecue sauce. Cook about 3 minutes and enjoy.
I have to say, my all time favorite appetizer is Rumaki
3 Tbl. soy sauce
1 Tbl. brown sugar
4 chicken livers, cut into thirds
3 water chestnuts, quartered
4 strips thick cut bacon, cut into thirds
1 (1-inch) piece fresh ginger, peeled and finely chopped
Into a bowl whisk the soy, brown sugar and ginger. Add livers and water chestnuts tossing to coat. Place in refrigerator and marinate 1 hour. Heat oven to 425 degrees. Strain liver and chestnuts, reserving marinade. Pour marinade into a saucepan and bring to a boil over high heat. Place 1 slice of bacon on work surface, top with a piece of liver and 1 water chestnut. Wrap bacon around liver and chestnut skewering with a toothpick. Repeat with all remaining ingredients. Transfer rumaki to a foil lined sheet tray and bake, basting occasionally with marinate until bacon is browned (turning occasionally) about 25 minutes. I personally could eat the entire pan, so if you ever invite me over, make a lot.....hehe.
Beef Satay
1/3 cup soy sauce
1/4 cup fresh cilantro, minced
2 Tbl. fresh orange zest, grated
4 Tbl. fish sauce
1 1/2 tsp. dark brown sugar
1 tsp. vegetable oil
3 garlic cloves, minced
1 lb. beef sirloin, cut into 1-inch wide by 1/4-inch thickness slices
Into a food processor add soy, cilantro, zest, fish sauce, sugar, oil and garlic and puree to smooth. Add to a bowl along with meat and chill 4 hours turning occasionally. Soak wooden skewers in cold water 30 minutes, drain. Thread meat onto skewers and grill turning to char.
1 lb. ground turkey (don't use all white) (or you can use ground beef)
1 small white onion, diced
1 envelope taco seasoning (I make my own)
3/4 cup water
1 1/4 cups Mexican cheese blend, shredded
2 (1.9 oz.) packages frozen mini phyllo tart shells
Fresh cilantro, chopped
Fresh scallions, finely chopped including green part
Fresh pico de gallo
Sour cream
Preheat oven to 350 degrees. Into a saute pan, add drizzle of oil with onions and turkey until meat is cooked through, drain. Stir in taco seasoning and water, bring to a boil and reduce what to simmer uncovered for about 5 minutes. Remove from heat and stir in 1/2 cup of the cheese. Place tart shells onto a baking sheet and fill with taco mixture. Bake about 6 minutes. Remove from oven oven and sprinkle with remaining cheese, place onto serving platter and sprinkle on cilantro, scallions, pico and dollop of sour cream.
Shrimp Remoulade
3/4 cup Creole mustard
2 Tbl. paprika
1 tsp. sugar
salt
1 cup canola oil
2 lbs. large cooked shrimp, peeled, deveined, leave part of the tail on
2 Tbl. fresh parsley, chopped
2 celery stalks, minced
1/2 red onion, minced
Tabasco, to taste
Into a bowl whisk the mustard, paprika, sugar and salt. Slowly drizzle in oil until emulsified and stir in shrimp, parsley, celery, onion and Tabasco. Cover and chill for at least 1 hour. Serve with picks.
You Know How Much I Love, Love, Love Buttermilk Biscuits with Ham Slices - so here they are
5 cups all purpose flour
1 Tbl. kosher salt
5 Tbl. sugar
1 Tbl. baking powder
16 Tbl. unsalted butter, frozen
1 3/4 cups buttermilk (not light)
2 Tbl. honey
1 Tbl. fresh rosemary, chopped
Ham slices, preferably from a just roasted delicious ham
Mustard, well of course darlin
Preheat oven to 400 degrees. Into a bowl whisk the flour, salt, sugar and baking powder. Using a box grated grate 10 Tbl. butter into flour mixture and gently mix with your hands. Add buttermilk and gently fold to combine and form a soft dough. Turn dough out onto floured work surface and pat about 2-inches thick and into a 8x6 inch square. Cut into 6 squares and place 3-inches apart onto a parchment paper lined baking sheet. Bake about 20 minutes. Melt remaining butter in a small pan and mix with honey and rosemary. Brush over hot biscuits and return back to over about 10 more minutes, ahhhhh is all I can say. Slice, add ham and mustard if desired....but of course it's desired!
Watermelon Gazpacho - oh yes, so good! Great served in shot glasses for the perfect little something during your party. This is a pureed gazpacho and yes, you can add some alcohol if desired.
2 lb. seedless watermelon, rind removed, chopped
1/4 cup fresh cilantro
3 Tbl. fresh lime juice
2 Tbl. fresh mint leaves
2 Tbl. olive oil
1 English cucumber, peeled and chopped
1 jalapeno, seeded and minced
1 large ruby red tomato, cored and chopped
1 shallot, minced
salt and freshly ground black pepper
alcohol, if desired
Into a blender combine watermelon, cilantro, lime juice, mint, olive oil, cucumber, jalapeno, tomato and shallot pureeing to smooth. Pour into a bowl and refrigerate at least 4 hours. Ladle into shot glasses.
Delicious Sweet and Sour Vegetables - love
2 eggplants (about 2 lbs.) cut into 1/2-inch cubes
salt
10 Tbl. extra virgin olive oil
1 large onion, chopped
1 anchovy fillet, chopped
3 medium ruby red tomatoes, cored, peeled and chopped
3 ribs celery, thinly sliced on diagonal
1/4 cup red wine vinegar
2 Tbl. sugar
2 Tbl. tomato paste
3 Tbl. golden raisins
3 Tbl. pine nuts, lightly toasted
2 Tbl. capers, rinsed
15 pitted green olives, rough chopped
1 large red bell pepper, roasted, peeled, seeded and thinly sliced
freshly ground black pepper
3 Tbl. fresh basil, chopped
3 Tbl. fresh parsley, chopped
Place eggplant into a colander over a large bowl, toss 1 Tbl. salt. Top with a plate weighted down with several cans. Let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 Tbl. oil in large saute pan over medium high. Add some of the eggplant and cook to golden about 8 minutes, With a slotted spoon, remove to a bowl and continue cooking with more oil and remaining eggplant. Reduce heat to medium low, add remaining oil, along with onions and anchovies cooking about 15 minutes. Add tomatoes and celery increasing heat and cook about 6 minutes. Add vinegar, sugar and tomato paste cooking to thicken abut 4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, salt and pepper. Cook to heat through. Transfer to a serving platter and add basil and parsley. Serve with baguette slices, grilled pita bread or crackers. Love this stuff. Also great over pasta.
Dough
16 oz. cream cheese, soft
2 sticks, plus 1 cup unsalted butter, soft
1/2 tsp. salt
3 cups all purpose flour
1 egg, beaten
Filling
1/2 lb. ground pork
salt and freshly ground black pepper
1 medium white onion, chopped
1 large garlic clove, minced
1 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cardamon
2 Tbl. sherry
1/2 tsp. soy sauce
2 tsp. sugar
1 tsp. cornstarch
1/4 cup golden raisins, chopped
Dough; into a mixer beat the cream cheese, butter and salt to blend. Slowly add the flour mixing to incorporate. Form 2 balls and flatten each into a dish. Dust lightly with flour, cover with plastic wrap and refrigerate about 1 hour. Into a large saute pan, add pork and sprinkle with salt and pepper, brown and stir. When cooked add to a bowl. Add 2 Tbl. of olive oil into pan, add onions cooking and stirring to soften, stir in garlic cooking about 1 minute. Add curry powder, coriander and cardamon, cooking and stirring about 1 minute to release fragrance. Add cooked pork back to pan, add raisins, sherry, soy, sugar and cornstarch mixing well. Remove from heat and let cool in refrigerator. Dough; roll out dough rounds, preheat oven to 375 degrees. Onto a lightly floured work surface roll out one of the rounds to about 1/8-inch thickness. If you find the dough too stiff let rest about 10 minutes and it will be easier to work with. Using a 3-inch biscuit cutter cut out rounds and place onto baking sheet. Place back into refrigerator about 10 minutes, while working on remaining dough. With a pastry brush lightly brush the inside edge of rounds with egg wash and place 1 heaping tsp. of meat mixture into each round. Fold the round over and press edges to seal. With tines of fork flute the edges. When all the dough is filled brush the dough with more egg wash and bake for about 15 to 20 minutes to golden brown. Remove from oven and enjoy.
Stuffed Mushrooms
20 large cremini mushrooms, stems chopped
10 garlic cloves, chopped
salt and freshly ground black pepper
1 small shallot, copped
1/4 cup dry sherry
3 Tbl. fresh parsley, chopped
2 Tbl. fresh sage, chopped
1 egg white
1 1/4 cups Gruyere, grated
1/2 cup Panko bread crumbs
Stuffed Mushrooms
20 large cremini mushrooms, stems chopped
10 garlic cloves, chopped
salt and freshly ground black pepper
1 small shallot, copped
1/4 cup dry sherry
3 Tbl. fresh parsley, chopped
2 Tbl. fresh sage, chopped
1 egg white
1 1/4 cups Gruyere, grated
1/2 cup Panko bread crumbs
Preheat oven to 375 degrees. Onto a baking sheet add mushroom caps, salt and pepper, tossing with 2 Tbl. oil. Bake about 30 minutes. Heat broiler. Add drizzle of oil to skillet and cook garlic about 4 minutes. Add chopped stems, shallots, salt and pepper to pan and cook about 4 minutes. Add sherry and reduce about 3 minutes. Transfer to a food processor and add parsley, sage and egg white pulsing to coarsely ground. Transfer to a bowl and stir in cooked garlic, Gruyere and Panko. Fill mushroom caps with filling and return to baking sheet, drizzle with a touch of olive oil and broil about 3 minutes.
Pork and Shrimp Shumai
15 dried shiitake mushrooms
12 cleaned and deveined large shrimp
5 oz. ground pork
2 Tbl. cornstarch
2 tsp. sesame oil
salt and freshly ground black pepper
1 tsp. plus 1 Tbl. sugar
12 square wonton wrappers
Into a bowl cover mushrooms with boiling water and soak about 10 minutes. Strain and discard liquid, finely chop mushrooms. Into a food processor pulse 8 of the shrimp to form a paste and transfer to bowl along with mushrooms, pork, cornstarch, 1 1/2 tsp. sesame oil, salt, pepper and 1 tsp of sugar. Cut the remaining shrimp into 1/4-inch pieces and add to bowl mixing to combine. Onto your hand lay a wrapper and place 2 Tbl. of filling in center of wrapper. Close wrapper gathering up edges to form a basket with loosely pleated sides. Gently squeeze sides pressing in the pleats to seal. Gently drop dumplings onto a flat surface to flatten the bottom. Work fingers around edges to even out shape. Use a knife to pat down any filling that protrudes about top of wrapper. Place into a bamboo steamer and continue making dumplings. Cover steamer with lid and place into wok. Pour water into wok until just high enough to show around edges of bottom of steamer but not high enough to touch dumplings inside. Bring to a boil over medium high heat. Steam adding more water if needed and cook about 10 minutes. Into a small bowl add 2 tsp. sesame oil, 1 Tbl. sugar, some seasoned rice vinegar and soy sauce to make into a sauce to serve with dumplings.
Seared Scallops with Lime Beurre Blanc
1 cup dry white wine
2 Tbl. white wine vinegar
1 large shallot, thinly sliced
16 Tbl. butter, cubed and chilled
1 tsp. fresh tarragon, minced
Fresh lime, juiced
salt and freshly ground black pepper
2 Tbl. olive oil
12 large diver scallops
Into a saucepan add wine, vinegar and shallot to boil and reduce to 3 Tbl. about 25 minutes. Remove from heat and whisk in butter slowly. Stir in tarragon, some lime juice, salt and pepper. Taste and adjust lime flavor if needed. Into a saute pan add oil over medium high, season scallops with salt and pepper and cook, turning once to golden brown. Add scallops to a plate and spoon over sauce.
Lemon Potato Salad - I like adding a good dollop to small lettuce cups to serve for a party
2 lbs. Yukon Gold potatoes
salt and freshly ground black pepper
6 egg yolks
1 Tbl. sugar
2 tsp. dry mustard
zest of 2 fresh lemons and 1/3 cup lemon juice
1 1/2 cups canola oil
5 hard boiled eggs, chilled, peeled and chopped
3 scallions, thinly sliced including green part
Boston lettuce leaves, for serving
Boil potatoes in salted water to tender, drain and refrigerate to cold. Peel and chop, place into a large bowl. Puree the egg yolks, sugar, mustard, zest, juice, salt and pepper into a blender to smooth. With motor running slowly drizzle in oil to emulsify, pour dressing over potatoes and season with salt and pepper. With a potato masher, just gently mash potatoes to still chunky, stir in eggs and scallions, taste and adjust flavorings. Spoon into Boston lettuce leaves and serve.
Prosciutto Rolls
2 Tbl. extra virgin olive oil
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
6 oz. goat cheese, soft
3 garlic cloves, finely minced
12 slices prosciutto, halved crosswise
1/2 cup fig preserves
1/2 bunch arugula, trimmed
freshly ground black pepper
Into a bowl whisk the oil, lemon juice and zest. Mix the goat cheese and garlic in another bowl. spread a thin layer of goat cheese mixture onto each piece of prosciutto and spread a thin layer of fig preserves over cheese, topping with 2 arugula leaves. Drizzle with some of the vinaigrette. Roll prosciutto up around filling and place onto serving platter seam side down.
Buffalo Dip - always great for a casual party or picnic
1 (8 oz.) package cream cheese, soft
1/2 cup Ranch dressing
2/3 cup sharp Cheddar cheese, grated (plus a little extra)
1/2 cup Buffalo Wing sauce
2 boneless, skinless chicken breasts, poached and shredded
fresh parsley, chopped (garnish)
2 scallions, minced including green part (garnish)
Preheat oven to 350 degrees. Into a bowl beat the cream cheese, add Ranch dressing and mix to combine. Clean beaters and fold in Cheddar cheese and wing sauce. Add chicken and mix. Pour into a baking dish and top with Cheddar cheese. Bake for about 15 to 20 minutes to bubbly. Remove from oven and garnish with parsley and scallions. Serve with crackers, vegetables, or toasted baguette slices.
Lemon Artichoke Dip
1 (14 oz.) can artichoke hearts, packed in water, drained
1/4 cup fresh parsley, chopped
1/4 cup fresh grated Parmesan cheese
1 Tbl. fresh lemon zest
1 garlic clove, minced
salt and freshly ground black pepper
1 (8 oz.) package cream cheese, soft
4 Tbl. fresh lemon juice
Placed the drained artichoke hearts, parsley, Parmesan, zest, garlic, salt and pepper into a food processor. Pulse a few times, do no over-process. Place the cream cheese into a bowl and add the pulsed mixture, along with lemon juice stirring to combine. Taste and adjust with more salt, pepper or lemon juice. Serve with toasted baguette slices, vegetables or crackers.
Delicious Turkey Cranberry Meatballs, mmmmm
Glaze
1 cup sugar
1 cup water
1 (12 oz.) bag of cranberries
pinch of salt
2 tsp. fresh orange zest
1 tsp. fresh ginger, peeled and minced
2 tsp. apple cider vinegar
pinch of cayenne
Meatballs
2 slices white bread, crusts removed and torn into small pieces
2 Tbl. milk
1/4 cup ricotta cheese
1 egg
1 1/4 lbs. ground turkey (don't use all white)
salt and freshly ground black pepper
1 1/2 tsp. dried thyme
1/2 cup fresh parsley, chopped
2 scallions, minced including green part
vegetable oil for frying
Place the glaze ingredients into a saucepan (except cayenne). Mix well and simmer so berries burst about 15 minutes. Strain through a fine mesh strainer into a bowl, pressing cranberries against strainer with rubber spatula. Add cayenne to taste. Meatballs; into a bowl add the torn bread and add milk, using a fork mash the bread a little. Into a large bowl whisk the ricotta and egg to smooth, add the turkey, parsley, scallions, salt, thyme and milk/bread. With your hands gently mix to combine, but don't overwork the mixture. Roll out meatballs to 1-inch and place onto baking sheet. Into a large saute pan add about 2 Tbl. vegetable oil and working in batches cook meatballs to brown. Continue cooking all meatballs adding a touch more oil if needed. When they are browned pour over glaze and gently stir meatballs in glaze for a couple of minutes. Remove to deep sided serving platter and pour over any remaining glaze. Note; if glaze has become too thick in pan, stir in just a touch of water.
La Petite Croque Monsieur/Madame - love these
2 Tbl. butter
2 Tbl. all purpose flour
1 1/4 cups whole milk, slightly warmed
pinch of freshly grated nutmeg
freshly ground black pepper
1 French baguette, sliced on diagonal into 1/2-inch pieces
6 slices deli ham, sliced (I like Black Forest)
4 slices deli turkey, sliced
2 cups Gruyere cheese, grated
fresh parsley, chopped (garnish)
Into a sauce pan over medium low add butter to melt, whisk in flour and cook 1 minute. Slowly whisk in warm milk and simmer about 6 minutes, whisking frequently to thicken. Stir in nutmeg, black pepper and a touch of salt, taste. Place toasts on large baking sheet under broiler to toast, turn and toast other side. Top baguette slices with some ham, some turkey and a drizzle of sauce. Sprinkle generously with cheese and place back under broiler to melt and get golden brown. Remove to serving platter, garnish with parsley and serve immediately.
The Perfect Antipasto Platter
Meats; prosciutto, salami, capicola, pepperoni, soppressata. Vegetables; artichoke hearts, roasted red bell pepper, canned garbanzo beans rinsed and drained, fresh cherry tomatoes, thick sliced mushrooms, mixed olives. Cheeses; chunks of parmigiano reggiano, provolone, fontina and fresh mozzarella. Breads; bread sticks and Italian crusty bread. Red leaf lettuce leaves and homemade Italian vinaigrette. Into a large bowl add the artichoke hearts, red bell peppers, garbanzo beans, tomatoes, and mushrooms, pour over vinaigrette and toss lightly. Onto a large platter add lettuce leaves, arrange meats, cheeses, using a slotted spoon add the vegetables to platter, arrange bead sticks and slices of Italian bread. Add frilled toothpicks into a bowl to serve with.
Salmon Kebobs
2 cups sweet chili sauce
Sriracha, to taste
Juice of 1 large lime
1 1/2 lbs. boneless skinless salmon fillet cut into 2-inch chunks
oil for brushing grill
Fresh cilantro, chopped (garnish)
Sesame seeds, lightly toasted (garnish)
Green leaf lettuce leaves (garnish)
small wooden skewers, soaked in cold water 30 minutesCombine the sweet chilli sauce, sichricha and lime juice in a bowl. Add salmon chunks
to bowl and marinate for about 20 minutes.. Thread 4 pieces of salmon onto each skewer,
Heat a griddle pan until very hot, rub grates with oil. Shake excess marinade from the
kebabs, grill for about 8 minutes, turning occasionally until the salmon is opaque and
comes away easily from grates. Place green leaf lettuce onto a large serving platter and
arrange cooked salmon skewers on top, sprinkle with sesame seeds and cilantro.
Marinated Artichoke Hearts
1 (12 oz.) water packed artichoke hearts
3 Tbl. extra virgin olive oil
1 fresh lemon, zested
2 tsp. fresh lemon juice
2 tsp. fresh parsley, minced
salt
1 1/2 tsp. mixed red and black peppercorns
2 Tbl. capers, rinsed
Drain and rinse the artichoke hearts, pat dry with paper towels. If hearts are whole, slice
in quarters lengthwise. Into a large bowl mix the olive oil. zest, lemon juice, parsley, salt,
peppercorns and capers, add artichokes and mix gently to coat. Cover and let stand room
temperature for about 1 hour. Cover and refrigerate about 24 hours. Bring to room
temperature before serving.
Cuban Eggrolls - if you love the Cuban sandwich, you will enjoy these tasty appetizers
12 egg roll wrappers
2 cups cooked pork loin, rough chopped
5 slices deli ham (I like Black Forest), rough chopped
5 sliced Fontina cheese, chopped
1/2 cup dill pickles, chopped
Yellow mustard
1 egg (for egg wash)
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Into a small
bowl whisk egg with a touch of water. On each wrapper, add a little of each ingredient in
center of egg roll wrapper. Fold one corner over the ingredients tucking it a little and fold
each side corner over the center. Roll the wrapper tightly. Brush corner with egg wash and
place seam side down onto baking sheet. Continue with remaining wrappers. Bake about 18
minutes or until browned and crispy, turning occasionally.
Stuffed Dates
12 Medjool dates, pits carefully removed (keeping dates whole
6 oz. blue cheese
6 slices thick cut bacon, halved
Preheat oven to 375 degrees. Fill each date with about 1/4 oz. blue cheese, I like them
stuffed. Wrap each date with a half slice of bacon and secure with a toothpick. Place on
parchment lined baking sheet. Bake about 15 minutes, flip dates and cook another 15
minutes or until bacon is crisp. Remove to serving platter. I would make lots of these, they
go fast.....
Marinated Artichoke Hearts
1 (12 oz.) water packed artichoke hearts
3 Tbl. extra virgin olive oil
1 fresh lemon, zested
2 tsp. fresh lemon juice
2 tsp. fresh parsley, minced
salt
1 1/2 tsp. mixed red and black peppercorns
2 Tbl. capers, rinsed
Drain and rinse the artichoke hearts, pat dry with paper towels. If hearts are whole, slice
in quarters lengthwise. Into a large bowl mix the olive oil. zest, lemon juice, parsley, salt,
peppercorns and capers, add artichokes and mix gently to coat. Cover and let stand room
temperature for about 1 hour. Cover and refrigerate about 24 hours. Bring to room
temperature before serving.
Cuban Eggrolls - if you love the Cuban sandwich, you will enjoy these tasty appetizers
12 egg roll wrappers
2 cups cooked pork loin, rough chopped
5 slices deli ham (I like Black Forest), rough chopped
5 sliced Fontina cheese, chopped
1/2 cup dill pickles, chopped
Yellow mustard
1 egg (for egg wash)
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Into a small
bowl whisk egg with a touch of water. On each wrapper, add a little of each ingredient in
center of egg roll wrapper. Fold one corner over the ingredients tucking it a little and fold
each side corner over the center. Roll the wrapper tightly. Brush corner with egg wash and
place seam side down onto baking sheet. Continue with remaining wrappers. Bake about 18
minutes or until browned and crispy, turning occasionally.
Stuffed Dates
12 Medjool dates, pits carefully removed (keeping dates whole
6 oz. blue cheese
6 slices thick cut bacon, halved
Preheat oven to 375 degrees. Fill each date with about 1/4 oz. blue cheese, I like them
stuffed. Wrap each date with a half slice of bacon and secure with a toothpick. Place on
parchment lined baking sheet. Bake about 15 minutes, flip dates and cook another 15
minutes or until bacon is crisp. Remove to serving platter. I would make lots of these, they
go fast.....
Roasted Potato Bites With Sauce - serve with picks
2 lbs. Yukon gold potatoes, cut into 1 1/2 inch chunks
olive oil
salt and freshly ground black pepper
3 garlic cloves, chopped
1/2 cup dry white wine (something you would drink)
2 Tbl. tomato paste
1 (14 oz.) can crushed tomatoes
good splash Tabasco sauce
1 tsp. smoked paprika
1 tsp. sugar
Fresh parsley, rough chopped (garnish)
Preheat oven to 375 degrees. Add potatoes to a bowl and toss with 3 Tbl. olive oil, salt and
pepper. Arrange in one layer onto a rimmed baking sheet and roast about 50 minutes until
browned, stirring occasionally. Sauce; heat 2 Tbl. olive oil into a saucepan and add onions,
sauteing to soften, add garlic and cook stirring about 2 more minutes. Add the wine and
turn to high, boiling to reduce wine by half. Add the tomato paste stirring to combine
cooking about 1 minute. Add the crushed tomatoes, Tabasco, salt, sugar and paprika. Stir
and reduce heat to simmer cooking sauce while potatoes roast. Using an immersion
blender puree the sauce to smooth. When potatoes are browned toss with sauce and return
back to baking sheet roasting a little more to reduce sauce about 10 minutes. Pour onto
rimmed serving platter and garnish with fresh parsley.
2 lbs. large raw shrimp, cleaned and leaving part of the tail on
1 large ruby red tomato, diced
1/2 red onion, minced
2 garlic cloves, finely minced
1 fresh jalapeno, seeded and minced
1/2 cup extra virgin olive oil
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
2 large avocados, peeled, pitted and diced
Fresh lime juice
2 Tbl. fresh cilantro, chopped
Lettuce leaves, rinsed in cold water and patted dry (garnish)
Clean shrimp, rinse in cold water and steam lightly for a few minutes. Remove from pan
and add to an ice bath until chilled. Drain well and pat dry. Into a large bowl whisk the
olive oil, parsley, salt, lime juice and black pepper. Stir in diced tomatoes, onions, garlic and
jalapeno, Stir in shrimp and avocados. Cover and chill for about 30 minutes. Line a serving
platter with the lettuce laves and spoon out the shrimp and vegetables. Pour over some of
the vinaigrette.
2 beef tenderloin steaks (8 oz. each) cut into small cubes
2 Tbl. olive oil
1 1/4 cups fresh mushrooms, chopped
2 Tbl. red onion, minced
2 garlic cloves, minced
1/3 cup beef broth (good quality)
1/3 cup heavy whipping cream
salt and freshly ground black pepper
2 Tbl. fresh parsley, minced
1 (17.3 oz.) frozen puff pastry, thawed
1 egg, beaten
Horseradish Cream - the best part
1 cup sour cream
1/4 cup mayonnaise
3 Tbl. prepared horseradish
2 Tbl. cider vinegar
1/2 Tbl. Dijon mustard
salt and freshly ground black pepper
Fresh chives, chopped (garnish)
Into a large saute pan, add 1 Tbl. oil and add beef stirring to brown. Remove and
keep warmed. Into the same pan, add remaining oil and saute the mushrooms and red
onion for a few minutes, add garlic and cook about 1 more minute. Add beef stock stirring to
loosen bits from bottom of pan. Stir in whipping cream, salt, pepper and bring to a boil
cooking about 7 minutes to reduce, stir in cooked beef and parsley and keep warmed.
Preheat oven to 400 degrees. Onto a lightly floured work surface unfold puff pastry and roll
each sheet into a 12-inch square. Cut each into 16 squares. Place 2 Tbl. of beef mixture into
center of squares and top with remaining square; pressing edges with a folk to seal. Place
onto parchment lined baking sheet, cut slits in top and brush with egg. Bake abut 16
minutes or until golden brown. Sauce; into a bowl add ingredients and stir to combine.
Garnish with chives.
Undeniably Simple Roasted Oysters
24 unshucked small oysters
coarse salt
dry white wine
Fresh parsley, chopped, garnish
Preheat oven to 475 degrees. Into a shallow attractive roasting pan (something you can
serve in) add the coarse salt and nestle the oysters flat side up onto salt. Bake until shells
gape open about 5 to 10 minutes. Discard any oysters that don't open. Pry off top shells,
keeping oyster liquor from spilling and cut lower muscles to release flesh. Spoon 1 Tbl. wine
over each oyster and sprinkle on some parsley. Serve with toasted baguette slices.
serve in) add the coarse salt and nestle the oysters flat side up onto salt. Bake until shells
gape open about 5 to 10 minutes. Discard any oysters that don't open. Pry off top shells,
keeping oyster liquor from spilling and cut lower muscles to release flesh. Spoon 1 Tbl. wine
over each oyster and sprinkle on some parsley. Serve with toasted baguette slices.
Delicious Blue Cheese Dip
1 (8 oz) package cream cheese, soft
1/4 cup sour cream
1/4 cup heavy whipping cream
6 oz. Maytag Blue cheese
3 scallions, chopped including green part
freshly ground black pepper
Into a bowl mix the cream cheese, sour cream and whipping cream. Crumble in blue cheese,
add 2/3 of the chopped scallions and stir to mix well, but still leave slightly chunky.
Season with pepper. Pour into a pretty serving bowl and garnish with remaining scallions.
Serve with crackers and vegetables.
Marinated Mushrooms
1/2 cup extra virgin olive oil
1 lb. cremini mushrooms, stemmed
1/2 cup dry white wine
1/4 cup thinly sliced fresh fennel and some of the fronds chopped
2 Tbl. fresh lemon juice
1/2 tsp. freshly thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
Into a saute pan over medium high add oil, add remaining ingredient and cook stirring
occasionally until mushrooms are just softened about 6 minutes. Transfer mushrooms to a
bowl, cover and refrigerate about 1 hour. Serve chilled.
Asian Chicken Meatballs
2 lbs. ground chicken
2/3 cup Panko breadcrumbs
2 Tbl. sesame oil
2 tsp. fresh ginger, grated
1 tsp. Chinese 5 spice
1/2 fresh scallions, minced including green part
1 Tbl. garlic, minced
2 eggs, beaten
salt and freshly ground black pepper
Sauce
1/2 cup Hoisin sauce
1/4 cup seasoned rice vinegar
1 Tbl. garlic, finely minced
1 tsp. red pepper flakes
1 tsp. ground ginger
2 Tbl. soy sauce
1 Tbl. brown sugar
1/4 cup chicken stock (good quality)
2 tsp. Sriracha sauce
1 Tbl. tomato paste
2 Tbl. cornstarch
Garnishes; lightly toasted sesame seeds, thinly sliced scallions, sliced on diagonal, fresh
cilantro, rough chopped
cilantro, rough chopped
Preheat oven to 400 degrees. Lightly spray a baking sheet with cooking spray. Place all
meatball ingredients into a large bowl and with your clean hands gently mix to combine.
Refrigerate about 15 minutes. When meat is chilled roll chicken mixture into balls (get your
fingers wet) about 2-inches round. Place onto baking sheet and bake for about 12 minutes.
Sauce; into a large saucepan, whisk the sauce ingredients, except cornstarch and cook over
medium heat. Gradually whisk in the cornstarch to achieve desired thickness (you don't
want it too thick) Remove cooked meatballs from oven and with a spoon carefully drop
meatballs into sauce to coat, remove to serving platter and garnish with scallions, cilantro
and sesame seeds.
meatball ingredients into a large bowl and with your clean hands gently mix to combine.
Refrigerate about 15 minutes. When meat is chilled roll chicken mixture into balls (get your
fingers wet) about 2-inches round. Place onto baking sheet and bake for about 12 minutes.
Sauce; into a large saucepan, whisk the sauce ingredients, except cornstarch and cook over
medium heat. Gradually whisk in the cornstarch to achieve desired thickness (you don't
want it too thick) Remove cooked meatballs from oven and with a spoon carefully drop
meatballs into sauce to coat, remove to serving platter and garnish with scallions, cilantro
and sesame seeds.
Mussels in White Wine
1 cup dry white wine, something you would enjoy drinking
1/3 cup fresh parsley, chopped
1/2 tsp. fresh thyme laves
3 shallots, peeled and rough chopped
2 garlic cloves, rough chopped
salt and freshly ground black pepper
2 Tbl. fresh basil leaves, finely chopped
Crusty bread for serving
Into a large serving pot bring wine, parsley, thyme, shallots and garlic to a boil.
Add mussels; season with salt and pepper. Cover and steam until mussels open about 4
minutes, discarding any that don't open. Spoon cooking liquid over mussels and sprinkle
with basil. Serve with bread.
Add mussels; season with salt and pepper. Cover and steam until mussels open about 4
minutes, discarding any that don't open. Spoon cooking liquid over mussels and sprinkle
with basil. Serve with bread.
Crab Stuffed Avocados
3 ripe, but still firm avocados, halved and pitted
1/2 lb. lump crabmeat
1/2 fresh juicy mango, peeled and diced
1/2 small red onion, minced
2 Tbl. fresh cilantro, minced
1/2 small red bell pepper, seeded and minced
1/2 small jalapeno, seeded and minced
1 fresh lime, zested
1/2 fresh lime, juiced
2 Tbl. olive oil
2 Tbl. mayonnaise
salt and freshly ground black pepper
Boston leaf lettuce leaves, rinsed and patted dry
Place halved avocados onto serving platter lined with Boston leaf lettuce. Into a large bowl
add the lime juice, zest, cilantro, olive oil and mayonnaise, whisking to combine. Add
remaining ingredients stirring to combine, gently stir in crabmeat, taste and adjust
flavorings. With a spoon stuff each avocado half, cover with plastic wrap and chill for about
30 minutes.
add the lime juice, zest, cilantro, olive oil and mayonnaise, whisking to combine. Add
remaining ingredients stirring to combine, gently stir in crabmeat, taste and adjust
flavorings. With a spoon stuff each avocado half, cover with plastic wrap and chill for about
30 minutes.
Baked Clams
2 dozen small clams (of your choice)
3 scallions, minced including green part
1 stick butter
3 Tbl. fresh parsley, chopped
2 garlic cloves, finely minced
2 Tbl. fresh lemon juice
1 1/2 cups fresh bread crumbs
2 Tbl. clam juice
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated
Fresh parsley, rough chop (garnish)
Fill a large pot with 2 inches of cold water and bring to a boil. Add clams and boil until
shells open. Remove clams from pot and cool to handle. Discard any clams that don't
open. Remove the meat from clams and mince. Break calm shells apart at their hinges and
rinse. Preheat oven to 350 degrees. Into a saute pan melt butter and add scallions cooking
a couple of minutes, add garlic and cook stirring about 1 minute. Stir in parsley, bread
crumbs, minced clams, lemon juice and clam juice. Stirring stuffing to moisten, if you
think you need more moisture add a touch or if you need more bread crumbs, add more.
Lay clams shells onto rimmed baking sheet and scoop some of the stuffing into each shell.
think you need more moisture add a touch or if you need more bread crumbs, add more.
Lay clams shells onto rimmed baking sheet and scoop some of the stuffing into each shell.
Sprinkle with Parmesan and bake until cheese is browned. Note; for variations you can
use crushed Ritz crackers (I do love these), you can also add some finely chopped cooked
crisp bacon. I also like using any leftover shells for salt and pepper holders for picnics or
clam bakes. Place clams onto serving platter and sprinkle with a touch of parsley.
Papaya Wrapped Prosciutto
1 firm but ripe papaya
salt
Prosciutto, thinly sliced
2 fresh limes, cut into wedges
Peel the papaya and cut in half, scoop out seeds and discard. Slice the papaya into half and
wedges lengthwise or you can cut into chunks. Arrange on a serving platter and sprinkle
with a touch of salt. Wrap the wedges with prosciutto and squeeze over lime juice.
Another Version of Prosciutto Appetizers
Prosciutto, sliced thin
1 cantaloupe of honeydew melon
Fresh lemons or limes
1 (8 oz.) container fresh mozzarella cheese, cut each ball in half
Party toothpicks
Cut melon in half and remove seeds, using a melon baller scoop up the melon into small
balls and place into a bowl, sprinkle on lemon or lime juice, gently stir. Take a small strip
of prosciutto and wrap around a melon ball. Pierce with a party pick and add a piece of
mozzarella. Repeat with all melon balls and cheese, arrange onto serving platter.
Spinach Puffs
1 (10 oz.) package frozen chopped spinach, thawed
1/2 cup feta cheese, crumbled
1/4 cup scallions, minced including green part1 Tbl. olive oil
1 Tbl. fresh dill, chopped
1 large garlic clove, finely minced
2 eggs
salt and freshly ground black pepper
1 package frozen puff pastry, thawed and rolled out into a 12-inch square (keep chilled)
Squeeze spinach until all water is removed, place onto clean paper towels roll up and
squeeze again. You will need to end up with 2/3 cup. Place into a large bowl and mix with
feta, scallions, olive oil, dill and garlic. Season with salt and pepper. Into a small bowl add
one egg, beat to combine and fold into spinach mixture. Cut puff pastry into 3 equal strips.
Cut each of the 3 strips into 3 squares (for 6 squares). Place a square into a muffin cup and
press into bottom and up sides leaving corners pointing up. Divide filling among cups. Fold
pastry over filling pressing corners together to meet in center. Preheat oven to 400
degrees. Beat remaining egg and brush over each pastry. Bake to golden brown and puffed
about 25 minutes. Transfer to cooling rack and let cool in pan about 10 minutes. Run a
thin bladed sharp knife around edges to loosen and turn out. Place onto a serving platter
and garnish. I sometimes like to serve these with a tzatziki sauce.
Julia's Halibut Ceviche
4 whole ears of corn, shucked
6 limes (about 1/2 cup)
1/2 red onion, sliced in half, sliced in julienne
1 lb. halibut, cut into 1/2-inch pieces (bones removed, etc.)
2 large firm, but ripe avocados, peeled, pitted and diced
1 cup fresh cilantro, chopped
salt and freshly ground black pepper
1 jalapeno, seeded and finely minced
2 ruby red tomatoes, seeded and diced
splash of hot sauce
pinch of dried oregano
Into a large pot of boiling salted water add corn and cook about 6 minutes or you can
lightly oil and place onto a hot grill to get lightly charred, which is what I usually do. Allow
to cool and remove from cob with a sharp bladed knife. Into a large bowl add the lime
juice, red onion and some salt. Add fish and stir to evenly coat fish. Cover and
marinate about 20 minutes, no more. Stir a couple of times while marinating. Remove
from refrigerator and stir in avocado, corn, cilantro, jalapeno, hot sauce and oregano.
Taste and adjust flavorings. Serve immediately with hot crispy tortilla chips.
Spring Rolls With Peanut Sauce - one of my favorites
Rolls
15 (10-inch) rice paper wrappers
2 large carrots, peeled and sliced into matchsticks
2 medium red bell peppers, seeded and sliced into 1/4-inch strips
2 English cucumbers, sliced into matchsticks
Fresh basil leaves
Fresh mint leaves
1 lb. cooked (as in steamed), cleaned peeled shrimp
Sweet chili sauce
Peanut Sauce
1/2 cup creamy peanut butter
2 Tbl. tamari
2 Tbl. rice vinegar
2 Tbl. honey
1 1/2 Tbl. fresh lime juice
5 Tbl. cold water
pinch of salt
Fill a wide shallow bowl with lukewarm water. Lightly wet the surface of cutting board.
Have all ingredients ready. Brush a serving platter with a touch of sesame oil. Dip one of
the rice papers into water and swirl around about 20 seconds. It should feel soft and
malleable. If paper rips or tears it's softened too long, discard. Place the softened rice
paper onto cutting board and arrange some carrots, cucumbers, peppers, basil, mint in a
line about 1-inch away from the bottom edge of wrapper. Line 3 pieces of shrimp about 1
1/2-inches above the vegetables. Drizzle with a tiny bit of chili sauce. Fold the bottom part
of the wrapper over veggies and continue rolling toward the shrimp. When you reach the
shrimp, stop and fold the left and right sides of wrapper toward the center. Continue
rolling until you reach the top, similar to rolling a burrito. Place finished spring roll onto
platter and repeat with remaining. Peanut sauce; into a bowl whisk the peanut butter,
tamari, vinegar, honey, lime juice, water and salt. Taste and adjust flavorings. Transfer to
a pretty serving bowl and place alongside spring rolls. Serve immediately, or you can cover
the platter with a slightly damp cloth and refrigerate for a little while.
Glazed Tofu - yes they are good!
2 Tbl. honey
2 Tbl. soy sauce
2 Tbl. fresh lime juice
2 Tbl. sesame oil
1 lb. extra firm tofu, drained and cut into cubes
2 Tbl. sesame seeds
2 scallions, minced including green part
Bamboo skewers, soaked in cold water 30 minutes
Into a large bowl whisk the honey, soy, lime and sesame. Add the tofu cubes and marinate
about 2 hours. Preheat a grill. Thread the tofu onto skewers and cook about 2 minutes on
each side basing with remaining glaze. Transfer to serving platter and sprinkle on sesame
seeds and scallions.
Goat Cheese Balls
4 oz. goat cheese
4 oz. cream cheese
1 Tbl. honey
6 sliced bacon
pinch of red pepper flakes
touch of salt and freshly ground black pepper
1/3 cup dried cherries
1/2 cup fresh parsley and chives (combined)
1/2 cup pecan halves
Into a saute pan, add bacon and cook to browned and crisp. Remove to paper towels. Into
a food processor add the goat cheese, cream cheese, honey, pepper flakes, salt and pepper.
Pulse for 30 seconds, then scrape down sides and pulse a few more times to combine. Pour
into a bowl and freeze about 15 minutes. While cheese mixture is chilling, clean out food
processor. Place dried cherries and pulse in 1 second pulses until chopped into tiny bits.
Add herbs and pulse about 5 more times. Add bacon and pecans and pulse to crumbly. Do
not over-mix! Transfer this mixture to a bowl. Note; if you don't want to pulse the
ingredients, chop them finely. Remove cheese from freezer and roll into 12 small balls.
Wetting your hands helps in the formation. Gently press the bacon coating into the cheese
to stick. Note: depending on how many people you are serving, I would advise at least
doubling this batch.
Baked Brie - always a winner
1 (round) of brie
1/4 cup hazelnuts, toasted and skins removed, lightly chopped
1/2 cup sherry vinegar
5 Tbl. honey
pinch of salt
1 small sprig of fresh rosemary
Place the vinegar, honey, salt and about 5 of the rosemary needles into a small saucepan,
stirring to combine over medium high heat. Lower to simmer and let simmer about 8
minutes. Remove from heat and stir in hazelnuts. Preheat oven to 350. With a sharp
knife, slice off the very top of the brie to expose cheese. Place on parchment lined baking
sheet and bake about 15 minutes. Remove from oven and transfer to a serving dish. Drizzle
over honey, nut sauce and garnish with fresh rosemary. Serve with toasted baguette slices,
fresh sliced tart apples, crackers, etc.
Salmon Puff Pastry Tarts
olive oil
1 bunch scallions, thinly sliced including green part
2 Tbl. fresh parsley, chopped
2 eggs
2/3 cup heavy whipping cream
salt and freshly ground black pepper
splash of Tabasco
1 (14 oz.) package frozen puff pastry, thawed
6 oz. cream cheese, cut into small cubes
7 oz. smoked salmon, torn into pieces
Fresh dill, chopped (garnish)
Preheat oven to 375 degrees. Brush a 12-cup muffin tin with vegetable oil. Into a saute pan
add drizzle of olive oil along with scallions and cook for a few mites to soften, stir in
parsley and remove from heat. Into a bowl whisk the egg, whisk in cream, Tabasco, salt
and pepper. With round biscuit cutter cut out the pastry rounds. Onto a lightly floured
work surface open the sheet of puff pastry and roll into an even thickness. Cut with 3 1/2
inch biscuit rounds. Stack the scraps into each other and roll again and cut out more
rounds, you will need 12. Fit the rounds into muffin tin and push them down into cups with
your fingers. Fill the tarts by evenly adding the scallions parsley mixture and top with
cream cheese and salmon, pour about 2 Tbl. of egg mixture into each cup. Place muffin tin
onto baking sheet and bake about 25 to 30 minutes or until filling puffs and starts to
brown. Remove to cooling rack and cool about 10 minutes. Remove to serving platter and
sprinkle with dill.
Baba Ghanoush - one of my favorite dips
1 large beautiful purple eggplant
1/4 cup tahini, more if needed
3 garlic cloves, minced
1/4 cup fresh lemon juice
Ground cumin, good pinch to taste
salt and freshly ground black pepper
1 Tbl. extra virgin olive oil
2 Tbl. fresh parsley, chopped
1/4 cup Kalamata olives, pitted
Preheat oven to 375 degrees. Prick the eggplant with a fork in several places and place on
grill rack about 5 inches from fire. Grill turning frequently until skin blackens and flesh
begins to feel soft about 15 minutes. Transfer eggplant to baking sheet and bake abut 20
minutes. Remove from oven and let cool slightly, peel and discard skin. Place eggplant
into large bowl and mash with a fork to a paste. Add the tahini, garlic, lemon juice and
cumin mixing well to combine. Taste and season with salt and pepper, adding more tahini
or lemon juice if desired. Transfer to low sided serving bowl and with back of spoon form a
shallow well, drizzle olive oil over top and sprinkle with parsley, place olives around sides.
Serve with warm grilled pita bread, crackers or vegetables, such as sliced cucumbers, bell
peppers.
Bon Appetit
"For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life." John 3:16
He replied "Because you have so little faith. Truly I tell you if you have faith as small as a
mustard seed, you can say to this mountain, Move from here to there, and it will move.
Nothing is impossible for you." - Matthew 17:20
"Who is it that overcomes the world? Only the one who believes that
Jesus is the Son of God." - 1 John 5:5
"But Scripture has locked up everthing under the control of sin, so that
what was promised being given through faith in Jesus Christ,
might be given to those who believe." - Galatians 3;22
"The Son is the radiance of God's glory and the exact representation of his being,
sustaining all things by his powerful word. After he had provided purification for sins, he sat down at the right hand of the Majesty in heaven" - Hebrews 1:3
"But when you ask, you must believe and not doubt, because the one who doubts
is like a wave of the sea, blown and tossed by the wind." - James 1:6
"For in the gospel the righteousness of God is revealed, a righteousness
that is by faith from first to last, just as it is written: "The righteous will live by faith." - Romans 1:17
"If you declare with your mouth, "Jesus is Lord," and believe in your heart that God raised
him from the dead, you will be saved. - Romans 10:9
"For it is with your heart that you believe and are justified, and it is with your mouth that
you profess your faith and are saved." - Romans 10:10
