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| Play with the shape or flavor of the cream cheese mixture to create a dilly of a party appetizer. |
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INGREDIENTS
1 8-ounce package cream cheese
4 ounces Gouda cheese, finely shredded (1 cup)
1/2 teaspoon Worcestershire sauce for chicken
2 tablespoons thinly sliced green onion
2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
1/2 cup chopped toasted almonds
Assorted crackers and/or flatbread
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DIRECTIONS
1. In a large bowl, let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours.
2. Before serving, shape mixture into a ball. Roll ball in nuts and let stand 15 minutes. Serve with crackers or flatbread. Makes about 2 cups spread.
3. Prosciutto-Basil Cheese Ball: Prepare as directed in Step 1, except substitute finely shredded fontina cheese for the Gouda cheese; stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil along with the green onion and omit the dill. Substitute chopped toasted pine nuts for the almonds in Step 2. If desired, serve with apples, crackers, or flatbread.
4. Spicy Taco Cheese Ball: Prepare as directed in Step 1, except substitute finely shredded taco cheese for the Gouda cheese, stir in 2 tablespoons bottled chopped green jalapeno chile peppers along with the green onion, and omit the dill. Substitute 1/2 cup crushed corn chips for the almonds in Step 2.
5. Make-Ahead Directions: Prepare as directed in Step 1. Wrap cheese ball in moisture- and vapor-proof plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Unwrap and roll in nuts. Let stand for 15 minutes at room temperature before serving.
6. To make logs: Divide mixture into 4 portions. Shape into 5-inch-long logs before rolling in nuts.
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| Promote dairy in this delightful treat. Light cream cheese holds these pretty appetizers together. Use whole wheat tortillas for added fiber and to make the easy appetizer or snacks diabetic-friendly. |
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INGREDIENTS
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
4 ounces soft goat cheese (chevre)
1 tablespoon fat-free milk
1 small clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/2 cup purchased roasted red sweet peppers, drained and finely chopped
1/4 cup snipped fresh basil
8 8-inch whole wheat or plain flour tortillas
2 cups packed fresh spinach leaves
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DIRECTIONS
1. For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
2. To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs.
3. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces. Makes 24 servings.
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| Lemon grass, an herb used to flavor Thai soups and teas, has a mild citrus taste. In this recipe, the herb works with cilantro, garlic, and a fresh chile to give shrimp spread Asian-style flavors. |
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INGREDIENTS
2 stalks lemongrass, cut up
1 envelope unflavored gelatin
1 8-ounce package cream cheese, softened
1 3-ounce package cream cheese, softened
1/3 cup snipped fresh cilantro
3 cloves garlic, quartered
1 small fresh red chili pepper, seeded and finely chopped
1-1/2 cups finely chopped, cooked, peeled, and deveined shrimp (8 ounces)
Cooked, peeled, and deveined shrimp (optional)
Cilantro sprigs (optional)
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DIRECTIONS
1. Bring water and lemongrass to boiling in a small saucepan. Remove from heat; cover and let stand until cool, about 30 to 45 minutes. Strain, reserving liquid; discard lemongrass. (Add water, if necessary, to liquid to equal 1/2 cup.) Return liquid to saucepan. Sprinkle with gelatin; let stand 5 minutes to soften. Cook and stir over low heat just until gelatin dissolves; cool slightly.
2. Combine cream cheese, sour cream, cilantro, garlic, chili pepper, and salt in a food processor bowl or blender container; add gelatin mixture. Cover and process or blend until well-combined. Transfer to a medium mixing bowl; stir in the 1-1/2 cups shrimp.
3. Line a 7×3-1/2×3-inch loaf pan or a 3-1/2- to 4-cup bowl or mold with plastic wrap. Spread shrimp mixture evenly in container. Cover and chill for 4 to 24 hours. Unmold onto a serving platter; remove plastic wrap. If desired, garnish with additional cooked shrimp and fresh cilantro sprigs. Serve with assorted crackers. Makes 12 servings.
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| The topping of tomato preserves or mango chutney over a round of baked Brie keeps this buffet table favorite lightweight and fresh flavored. |
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INGREDIENTS
1 small onion, cut into thin wedges
2 teaspoons butter or margarine
1/3 cup tomato preserves or mango chutney
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper
1 8-ounce round Brie cheese (about 4 inches in diameter)
Breadsticks, assorted crackers, or French bread slices
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DIRECTIONS
1. For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally. Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
2. Cut off a thin slice from the top of the Brie to remove the rind; discard. Place the Brie in an ungreased 9-inch pie plate. Top with tomato or chutney mixture, then with caramelized onions.
3. Bake, uncovered, in a 325 degree F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny. Serve with breadsticks, crackers, or bread slices. Makes 8 servings.
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| Make these appetizers yourself or put out all of the fixings and have guests create their own snacks. |
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INGREDIENTS
3 7- or 8-inch flour tortillas
1 5.2-ounce carton Boursin cheese or one 5-ounce container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, pork, ham, or turkey
1 tablespoon mayonnaise or salad dressing
Fresh basil leaves (optional)
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DIRECTIONS
1. Spread each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs. Add a layer of the large basil leaves to cover cheese. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla. Roll up the tortillas tightly, into a spiral, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.
2. To serve, remove the rolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with the remaining basil leaves, if desired. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired. Makes about 24 pinwheels.
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| Flaunting festive colors and flavors, this holiday appetizer comes with a choice of two toppers. |
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INGREDIENTS
2 8-oz. pkg. cream cheese, softened
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
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DIRECTIONS
1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
2. Line one 7-1/2×3-1/2×2-inch loaf pan or a 3-quart bowl with plastic wrap.
3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.
4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
5. To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.
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| Cream cheese, pesto, and smoked salmon come together in this spreadable appetizer that’s ready in 15 minutes. |
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INGREDIENTS
1 4-ounce piece plain smoked salmon, flaked, with skin and bones removed
1/2 of an 8-ounce package cream cheese, softened
1/4 cup purchased basil pesto or 1/4 Homemade Pesto
1 8-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
2 tablespoons snipped fresh chives
1/4 teaspoon coarsely ground black pepper
Assorted crackers or sliced baguette
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DIRECTIONS
1. Line a 3-cup mold or 3- to 4-cup bowl with plastic wrap; set aside.
2. In a medium bowl stir together salmon and the 4 ounces cream cheese. Spread evenly in the bottom of the prepared mold. Spread pesto over salmon mixture. In a medium bowl stir together the 8 ounces cream cheese, the butter, 2 tablespoons chives, and pepper. Drop by spoonfuls over pesto; gently spread over pesto. Cover and chill for at least 6 hours or up to 24 hours.
3. To serve, uncover and invert mold onto a serving platter; remove plastic wrap. Let stand at room temperature for 15 minutes. If desired, garnish with additional chives. Serve with assorted crackers.
4. Makes about 2-1/2 cups spread (twenty 2-tablespoon servings)
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| Goat cheese and whole grain crackers make a healthy and quick snack. It’s also a quick and sophisticated appetizer for parties. |
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INGREDIENTS
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DIRECTIONS
1. Spread cheese evenly on crackers.
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| Gougeres are essentially cheesy popovers. These salty, cheesy puffs filled with the first crisp greens of spring and a tangy vinaigrette make irresistible appetizers. |
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INGREDIENTS
1 recipe Candied Apples or Quince, below
1 10- to 12-inch diameter sourdough round loaf (boule) or foccacia
2 Tbsp. extra virgin olive oil
Sea salt (preferably fleur de sel)
1 cup crumbled goat cheese (about 6 oz.)
2 Tbsp. fresh thyme leaves
2 Tbsp. finely shredded lemon peel
2 semi-ripe pears, cored and sliced
Finely shredded lemon peel (optional)
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DIRECTIONS
1. Prepare Candied Apples or Quince recipe, reserving syrup for serving. Preheat oven to 400 degrees F.
2. Remove bottom crust from round loaf by slicing a thin horizontal slice from bottom with a long serrated knife. After removing crust, create a 1-inch-thick horizontal slab of bread by cutting off the top of loaf (set aside remaining bread for another use.) Generously brush both sides of bread slab with olive oil until it is absorbed into the bread.
3. Preheat an extra-large, heavy-bottom skillet over medium heat for 4 to 5 minutes. Place oiled bread slice in heated skillet. Cook 2 minutes or until lightly browned. Turn; cook the other side 2 minutes more or until lightly browned. Transfer toasted bread slice to baking sheet. Lightly sprinkle with sea salt. In small bowl gently toss together the crumbled cheese, thyme leaves, and the 2 tablespoons of lemon peel; set aside.
4. Arrange Candied Apples and pears over bread slice, sprinkling cheese and thyme mixture between layers.
5. Transfer to preheated oven. Bake 10 to 12 minutes, or until cheese begins to lightly brown and the tart is heated through. Top with additional shredded lemon peel and serve with reserved Candied Apple syrup. Makes 10 servings.
6. Candied Apples or Quince: Peel 2 large apples or 1 large quince (about 3/4 pound) and quarter lengthwise. Slice the core away from each quarter. Cut each wedge in thin slices. In medium saucepan combine the sliced apples or quince, 1 cup water, 1/2 cup Riesling wine or apple juice, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1 cinnamon stick. Bring to boiling over medium-high heat. Reduce heat. Simmer, uncovered, for 30 minutes for the apples or 1 to 1-1/4 hours for the quince, or until tender, stirring occasionally. Strain apples or quince, receiving cooking syrup. The syrup should be the consistency of warm honey. If not, return the syrup to pan to reduce more. Remove cinnamon stick; discard. Stir in 2 teaspoons lemon juice. Cool to room temperature before using.
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| Gougeres are essentially cheesy popovers. These salty, cheesy puffs filled with the first crisp greens of spring and a tangy vinaigrette make irresistible appetizers. |
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INGREDIENTS
1/2 cup unsalted organic butter (1/4 pound)
1 cup grated hard aged cheese, such as Parmigiano-Reggiano, Pecorino Romano, or Asiago
1/3 cup olive oil or salad oil
1 tablespoon snipped fresh basil
1 teaspoon Dijon-style mustard
1/8 teaspoon ground black pepper
6 cups mesclun or mixed salad greens
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DIRECTIONS
1. For gougeres: Preheat oven to 400 degree F. Pre-warm the mixing bowl and paddle attachment. Pre-warm the eggs while still in the shell by running hot tap water over them. Change the hot tap water two more times to warm the eggs through. While eggs are warming, measure out flour and sift; set aside. Line a large baking sheet with kitchen parchment paper or a nonstick silicone baking mat, or grease the baking sheet; set aside.
2. In medium saucepan, bring the water, butter and salt to boiling; reduce heat to low. Add flour all at once and stir vigorously with the wooden spoon about 1 minute or until the dough pulls away from the sides of the pan and forms a ball.
3. Drain the eggs and wipe the warm mixing bowl dry. Immediately transfer the dough to the warm bowl. Fit with the paddle attachment and turn to medium speed. Crack 1 egg at a time into an unbreakable dish and add egg to the batter; combine completely. Add the remaining 3 eggs, one at a time, and combining completely before adding the next egg. When all eggs are in, scrape the bottom of bowl and mix in the grated cheese. (Don’t worry about overmixing dough, but work quickly to keep batter warm.) Spoon the dough into a pastry bag fitted with a 1/2-inch diameter round or star tip or use a tablespoon.
4. Pipe dough into twenty-four 1-inch (for canape size) or twelve 2-inch (for entree size) mounds or drop 12 heaping tablespoons of dough onto prepared pan, spaced evenly apart. Bake for 5 minutes. Turn oven temperature down to 375 degree F. Bake about 7 minutes more for the 1-inch or 12 minutes more for the 2-inch or until evenly golden. Transfer gougeres to a wire rack; cool.
5. For vinaigrette: In a screw-top jar, combine oil, lemon juice, basil, sugar, mustard, garlic, and black pepper. Cover and shake well; set aside.
6. For salad: When the baked gougeres are cool enough to handle, cut off the top one-third of each. Carefully remove any soft dough inside the gougere with a fork of spoon. Spoon 1/4 teaspoon of the vinaigrette into the base of each canape-sized gougere. Use 1 teaspoon of the vinaigrette in the base of an entree-sized gougere. Pour remaining vinaigrette over mesclun; toss lightly to coat.
7. To serve, stuff some of the dressed salad into each gougere, allowing the greens to poke out merrily. Serve immediately. Makes 6 servings (about twenty-four 1-1/2-inch or twelve 3-inch gourgeres).
8. Odessa’s Tips for great Gougeres: For light puffy Gougeres pre-warm the eggs in the shell and work with warm batter.Serve warm with champagne!Practice makes perfect. Start with small Gougeres piped out to the size of a quarter before progressing to larger puffs. The larger the Gougeres, the more likely they will deflate if taken from the oven before they are set. Gougeres large enough to hold an entree-sized salad can be piped out to a 2.5-inch diameter. Use a high quality hard aged grating cheese such as true Parmesan. Moist cheeses make the batter heavy. We use an aged grating cheese made in Antigo Wisconsin called Stravecchio.Gougere can deflate even when they look done. A simple trick is to slip one gougere off the pan while leaving the rest in the oven. Set it on a cool counter and watch if it deflates in the first half minute. If it does, keep the rest in for another minute to two.Larger Gougeres make a perfect lunch entree. Re-crisp and fill with salad and shaved cheese. Put and extra full teaspoon of lemon vinaigrette in the bottom of the shell. Extra gougere can be successfully frozen and re-crisped. Defrost first, cut off the top so steam can escape. Reheat at 350degree F until hot all the way through. Bite size gougers will take around 5 minutes to re-crisp. 3-inch diameter Gougeres will require more like 8 to 10 minutes.
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