Thanksgiving is a hectic time of the year, heralding the start of the holiday entertaining season, so make it easy for yourself and your family by pre-planning your Thanksgiving appetizers with some easy to make appetizers.
These crisp and golden Corn and Chorizo Fritters with Cranberry Chutney are fun and easy to make Thanksgiving appetizers that will help get even the most holiday-weary entertainer into the festive mood.
If you like your Thanksgiving appetizers on the mild side, choose a mild chorizo, otherwise spice up your appetizers with a hot chorizo.
Corn and Chorizo Fritters with Cranberry Chutney
1/2 cup (125 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) kosher salt
1 1/2 tblsp (22 ml) finely chopped shallot
1 1/2 cups (375 ml) 2% milk
2/3 cup (150 ml) peeled, diced chorizo sausage
Vegetable oil for deep frying
Garnish:
Coarse salt (optional)
Directions:
1. In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt. Add shallots and milk and, using a whisk, mix into a smooth pancake-like batter.
2. Peel the outer casing off the chorizo sausage using a paring knife, then dice - pieces should be about the size of frozen peas. Add diced chorizo to the batter, and set aside to rest for 10 minutes.
3. Add vegetable oil to a deep saucepan making sure not to fill the pot more than halfway. Place on stovetop over medium heat, and using a thermometer, bring the oil to 325F (160C).
4. Using a tablespoon, measure and drop fritter batter into hot oil, only a few at a time, so as not to crowd the pot and cool the oil. Flip fritters over and cook until golden-brown on all sides, about 3 minutes each. Use a slotted spoon to scoop out fritters and drain on paper towels. Sprinkle with coarse salt, if desired. Serve immediately with Cranberry Chutney (recipe below).
Cranberry Chutney
This simple and sweet-tart chutney can be made days ahead.
2/3 cup (150 ml) frozen whole cranberries
1/2 cup (125 ml) water
2 tblsp (25 ml) franulated sugar
1/4 tsp (1 ml) whole fennel seeds
1. Put all ingredients into a saucepan and place on stovetop over medium heat. ring to a boil, then reduce heat to low and simmer. Continue to simmer for about 10 minutes or until cranberries begin to soften and break down. Remove saucepan from heat. Using a potato masher, coarsely mash the cranberry mixture. Return saucepan to the stovetop on low for 5 more minutes or until thickened. Place cranberry chutney in a serving bowl and allow to cool to room temperature. If making ahead, once cooled, refrigerate until ready to use.
Enjoy!
Recipe courtesy Food & Drink Magazine.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Showing posts with label Thanksgiving appetizers. Show all posts
Showing posts with label Thanksgiving appetizers. Show all posts
Saturday, November 21, 2009
Wednesday, November 18, 2009
Thanksgiving Appetizers - Mini Shrimp Tacos
These attractive shrimp appetizers are not only easy to make appetizers, they are also a great way to 'dress up' that bag of frozen shrimp in your freezer to create some show-stopping Thanksgiving appetizers for the upcoming holiday season.
When buying the shrimp for your Thanksgiving appetizers, pay attention to the 'count'. A count refers to the number of shrimp per pound, therefore the lower the number on the package, the larger the shrimp, and the higher the count (51 to 60), the smaller the shrimp. For these shrimp appetizers, you will need small shrimp, therefore the higher count number.
Mini Shrimp Tacos
18 frozen, cooked, peeled small shrimp
1 cup (250 ml) packed coleslaw mix (in bag)
2 tblsp (25 ml) mayonnaise
2 tblsp (25 ml) chopped coriander
1/2 to 3/4 tsp (2 to 4 ml) or to taste hot sauce, preferably chipotle
Pinch of salt
1/2 small firm but ripe avocado
1/2 lime
18 mini tortilla scoop chips
1. Thaw shrimp, peel and pat dry. In a medium bowl, stir coleslaw with mayonnaise, coriander, hot pepper sauce to taste, and salt.
2. Just before serving, cut a 1 1/2-inch (4-cm) wedge from avocado then peel. Slice lengthwise, then thinly slice each wedge crosswise. Place in a bowl and gently toss with a squeeze of lime juice. Scoop a spoonful of coleslaw mixture into tortilla scoop chip. Stand an avocado sedge and shrimp inside.
Enjoy!
Recipe courtesy of Food & Drink Magazine.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
When buying the shrimp for your Thanksgiving appetizers, pay attention to the 'count'. A count refers to the number of shrimp per pound, therefore the lower the number on the package, the larger the shrimp, and the higher the count (51 to 60), the smaller the shrimp. For these shrimp appetizers, you will need small shrimp, therefore the higher count number.
Mini Shrimp Tacos
18 frozen, cooked, peeled small shrimp
1 cup (250 ml) packed coleslaw mix (in bag)
2 tblsp (25 ml) mayonnaise
2 tblsp (25 ml) chopped coriander
1/2 to 3/4 tsp (2 to 4 ml) or to taste hot sauce, preferably chipotle
Pinch of salt
1/2 small firm but ripe avocado
1/2 lime
18 mini tortilla scoop chips
1. Thaw shrimp, peel and pat dry. In a medium bowl, stir coleslaw with mayonnaise, coriander, hot pepper sauce to taste, and salt.
2. Just before serving, cut a 1 1/2-inch (4-cm) wedge from avocado then peel. Slice lengthwise, then thinly slice each wedge crosswise. Place in a bowl and gently toss with a squeeze of lime juice. Scoop a spoonful of coleslaw mixture into tortilla scoop chip. Stand an avocado sedge and shrimp inside.
Enjoy!
Recipe courtesy of Food & Drink Magazine.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thursday, November 12, 2009
Thanksgiving Appetizers - Sausage & Cheese-Stuffed Mushrooms
With the holiday season fast approaching, we have been very busy at Appetizers Unlimited , making and taste-testing new appetizer recipe ideas for Thanksgiving appetizers. We believe we have found another easy to make appetizers hit from the latest Kraft appetizer recipes offerings.
These delicious Sausage & Cheese-Stuffed Mushrooms will compliment all of your other Thanksgiving appetizers choices and have your guests raving about your culinary skills, yet they are such quick and easy to make appetizers, requiring only 4 ingredients, that you will spend almost no time in the kitchen preparing them.
Courtesy of Kraft Kitchens:
Sausage & Cheese-Stuffed Mushrooms Thanksgiving Appetizers
Ingredients:
24 medium fresh mushrooms (1 lb./450 g), cleaned
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
Directions:
Heat broiler.
Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil 5 min.
Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
Broil 3 to 5 min. or until cheese is melted. Serve hot.
Kraft Kitchens Tips:
Substitute:
Substitute Kraft Tex Mex Shredded Cheese for the mozzarella.
How to Crumble Sausage
Cut off the end of the sausage casing, then squeeze the sausage into the skillet. Cook and stir until evenly browned. This will eliminate the need to cut or crumble the sausage after it is cooked.
Enjoy!
For more Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
These delicious Sausage & Cheese-Stuffed Mushrooms will compliment all of your other Thanksgiving appetizers choices and have your guests raving about your culinary skills, yet they are such quick and easy to make appetizers, requiring only 4 ingredients, that you will spend almost no time in the kitchen preparing them.
Courtesy of Kraft Kitchens:
Sausage & Cheese-Stuffed Mushrooms Thanksgiving Appetizers
Ingredients:
24 medium fresh mushrooms (1 lb./450 g), cleaned
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
Directions:
Heat broiler.
Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil 5 min.
Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
Broil 3 to 5 min. or until cheese is melted. Serve hot.
Kraft Kitchens Tips:
Substitute:
Substitute Kraft Tex Mex Shredded Cheese for the mozzarella.
How to Crumble Sausage
Cut off the end of the sausage casing, then squeeze the sausage into the skillet. Cook and stir until evenly browned. This will eliminate the need to cut or crumble the sausage after it is cooked.
Enjoy!
For more Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, November 3, 2009
Thanksgiving Appetizers - Gougeres (Gruyere Cheese Puffs)
While searching for recipes for Thanksgiving appetizers, we came across this delicious make ahead appetizers recipe from the Food Network for Gougeres (or Gruyere Cheese Puffs), which we tried and absolutely loved, so we just had to share it with you.
Now we truly weren't sure whether to classify these delightful little bites as gourmet appetizers, Thanksgiving appetizers or make ahead appetizers as they fit into any of these categories, but since Thanksgiving is quickly approaching we decided to include them as one of our Thanksgiving appetizers choices. One thing we are certain of is that these delicous Gruyere Cheese Puffs will suit any party occasion, and since they can be frozen up to 1 week ahead, they are the perfect make ahead appetizers to keep on hand for all your entertaining needs this holiday season.
Make lots as they are certain to be the appetizer hit of the season!!
Gougeres (Gruyere Cheese Puffs)
Ingredients:
1 cup cold water (250 mL)
1/2 cup unsalted butter, cut into small pieces (125 mL)
1/2 tsp salt (2 mL)
1 cup all-purpose flour (250 mL)
4 x to 5 large eggs
1/2 cup coarsely grated Gruyere cheese (375 mL)
Directions:
1) Preheat oven to 375 degrees F (190 degrees C).
2) In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Cook mixture over medium heat to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. You will know when the paste is dry when it begins to leave a thin film on the bottom of the saucepan. Transfer mixture to a bowl and with an electric mixer on medium speed mix to release some of the steam. Continue to mix and slowly add eggs 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
3) Stir Gruyère into the mixture.
4) Lightly grease 2 baking sheets or line with parchment paper.
5) Drop level tablespoons of batter onto prepared sheets about 1 inch apart on baking sheets.
6) Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.
7) Gougères make great make ahead appetizers since they keep, chilled in zip-top plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350 degrees F (180 degrees C) oven 10 minutes if chilled or 15 minutes if frozen.
8) Serve warm.
Recipe courtesy of the Food Network.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Now we truly weren't sure whether to classify these delightful little bites as gourmet appetizers, Thanksgiving appetizers or make ahead appetizers as they fit into any of these categories, but since Thanksgiving is quickly approaching we decided to include them as one of our Thanksgiving appetizers choices. One thing we are certain of is that these delicous Gruyere Cheese Puffs will suit any party occasion, and since they can be frozen up to 1 week ahead, they are the perfect make ahead appetizers to keep on hand for all your entertaining needs this holiday season.
Make lots as they are certain to be the appetizer hit of the season!!
Gougeres (Gruyere Cheese Puffs)
Ingredients:
1 cup cold water (250 mL)
1/2 cup unsalted butter, cut into small pieces (125 mL)
1/2 tsp salt (2 mL)
1 cup all-purpose flour (250 mL)
4 x to 5 large eggs
1/2 cup coarsely grated Gruyere cheese (375 mL)
Directions:
1) Preheat oven to 375 degrees F (190 degrees C).
2) In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Cook mixture over medium heat to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. You will know when the paste is dry when it begins to leave a thin film on the bottom of the saucepan. Transfer mixture to a bowl and with an electric mixer on medium speed mix to release some of the steam. Continue to mix and slowly add eggs 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
3) Stir Gruyère into the mixture.
4) Lightly grease 2 baking sheets or line with parchment paper.
5) Drop level tablespoons of batter onto prepared sheets about 1 inch apart on baking sheets.
6) Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.
7) Gougères make great make ahead appetizers since they keep, chilled in zip-top plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350 degrees F (180 degrees C) oven 10 minutes if chilled or 15 minutes if frozen.
8) Serve warm.
Recipe courtesy of the Food Network.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, October 20, 2009
Thanksgiving Appetizers - Cranberry Baked Brie Appetizer
Just in time for the start of the holiday entertaining season comes this variation on the traditional baked brie appetizer - our Cranberry Baked Brie Appetizer makes the perfect Thanksgiving appetizers for your party.
If you have a brie baker, perfect, but if you don't then you can use a small casserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, dried cranberries, pinenuts or sunflower seeds, drizzle about 1/4-1/2 cup of honey or maple syrup over the top and bake for approximately 15 munites until heated through. Serve in your brie baker or remove to a platter, and surrounded with an assortment of crackers or artisan breads.
A baked brie appetizer is one of the most versatile appetizers you can serve since you only need to change the topping to update the baked brie appetizer to suit the season. Use ingredients geared to the occasion, add a little bit of creativity, and get ready to accept endless compliments about your scrumptious Baked Brie Appetizer!!
For more great appetizer recipes, check out www.appetizersunlimited.com
For more great recipes, chef's tips and tools visit www.amateur-chef.net
If you have a brie baker, perfect, but if you don't then you can use a small casserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, dried cranberries, pinenuts or sunflower seeds, drizzle about 1/4-1/2 cup of honey or maple syrup over the top and bake for approximately 15 munites until heated through. Serve in your brie baker or remove to a platter, and surrounded with an assortment of crackers or artisan breads.
A baked brie appetizer is one of the most versatile appetizers you can serve since you only need to change the topping to update the baked brie appetizer to suit the season. Use ingredients geared to the occasion, add a little bit of creativity, and get ready to accept endless compliments about your scrumptious Baked Brie Appetizer!!
For more great appetizer recipes, check out www.appetizersunlimited.com
For more great recipes, chef's tips and tools visit www.amateur-chef.net
Saturday, October 17, 2009
Thanksgiving Appetizers - Patty Pan Squash
As we were researching pattypan squash for another project, we found to our utter joy that many patty pan squash recipes could be easily modified to serve as interesting Thanksgiving appetizers as well.
Pattypan squash is easily identifiable by its small size, round and shallow shape and scalloped edges. The unique shape of patty pan squash gives a a wonderful, decorative appearance for creating some show-stopping Thanksgiving appetizers. Patty pan squash comes in three varieties - yellow, green or white - and is at it's most tender when immature (no more than two to three inches in diameter). Pattypan squash is a good source of magnesium, niacin, vitamin A and vitamin C, with one cup containing only 20 to 30 calories for the health conscious chef.
In gourmet patty pan squash recipes, the flesh of the squash is scooped out and mixed with flavorings then stuffed back into the shell for creative presentation, as is the case with this delicous pattypan squash recipe that we found, courtesy of AllRecipes. This one is truly a keeper!!
Stuffed Pattypan Squash
INGREDIENTS
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
Drain, and slice off the top stem of the squash.
Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside.
Saute onion in bacon drippings.
Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese.
Season to taste with salt and pepper.
Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through
Enjoy!
For more great Thanksgiving appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Pattypan squash is easily identifiable by its small size, round and shallow shape and scalloped edges. The unique shape of patty pan squash gives a a wonderful, decorative appearance for creating some show-stopping Thanksgiving appetizers. Patty pan squash comes in three varieties - yellow, green or white - and is at it's most tender when immature (no more than two to three inches in diameter). Pattypan squash is a good source of magnesium, niacin, vitamin A and vitamin C, with one cup containing only 20 to 30 calories for the health conscious chef.
In gourmet patty pan squash recipes, the flesh of the squash is scooped out and mixed with flavorings then stuffed back into the shell for creative presentation, as is the case with this delicous pattypan squash recipe that we found, courtesy of AllRecipes. This one is truly a keeper!!
Stuffed Pattypan Squash
INGREDIENTS
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
Drain, and slice off the top stem of the squash.
Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside.
Saute onion in bacon drippings.
Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese.
Season to taste with salt and pepper.
Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through
Enjoy!
For more great Thanksgiving appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Friday, October 2, 2009
Thanksgiving Appetizers
For the easiest finger appetizers for your Thanksgiving celebrations, make sure you have plenty of pre-made gourmet appetizers on hand as a solution for late-night arrivals or a turkey that just won't cook!
Stocking up on a few good pre-made Thanksgiving appetizers helps to keep the party going and also takes the heat off the cook.
Duck Foie Gras, fried dried red peppers, small artichokes in extra-virgin olive oil, Sanko Japanese rice crackers, black pepper and oat crackers or medium hot peppers stuffed with anchovies are just a few suggestions to serve as Thanksgiving appetizers at your own party, or as handy hostess gifts if the celebrations are being held elsewhere.
There are many choices for pre-made Thanksgiving appetizers from the online merchants highlighted on this page, just take a few minutes to browse and check out all the gourmet appetizers options available to you.
Stocking up on a few good pre-made Thanksgiving appetizers helps to keep the party going and also takes the heat off the cook.
Duck Foie Gras, fried dried red peppers, small artichokes in extra-virgin olive oil, Sanko Japanese rice crackers, black pepper and oat crackers or medium hot peppers stuffed with anchovies are just a few suggestions to serve as Thanksgiving appetizers at your own party, or as handy hostess gifts if the celebrations are being held elsewhere.
There are many choices for pre-made Thanksgiving appetizers from the online merchants highlighted on this page, just take a few minutes to browse and check out all the gourmet appetizers options available to you.
Thursday, October 1, 2009
Thanksgiving Appetizers - Gruyere-Walnut Crisps
With Thanksgiving just around the corner as the official start to the holiday entertaining season, now is the time to dust off those cookbooks and get creative with some new ideas for Thanksgiving appetizers.
But with all the time and effort that goes into serving a big Thanksgiving dinner, who has time for appetizers? That is where make ahead appetizers can save the day, not to mention a whole lot of time!!
These delicious but easy to make appetizers using only 5 ingredients certainly do the trick. The dough for the Gruyere-Walnut Crisps can be made up to 2 days ahead and baked early on party day.
Gruyere-Walnut Crisps
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
12 ounces finely grated Gruyere cheese
1 tsp salt
2 cups plus 2 tblsp all purpose flour
1 cup chopped toasted walnuts
Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. At this point, dough can be refrigerated for up to 2 days.
Preheat oven to 375F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.
Variation: For attractive presentation, before slicing the dough, brush the logs with lightly beaten egg white then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.
Recipe courtesy Bon Appetit magazine.
For more great appetizer ideas visit www.appetizersunlimited.com.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
But with all the time and effort that goes into serving a big Thanksgiving dinner, who has time for appetizers? That is where make ahead appetizers can save the day, not to mention a whole lot of time!!
These delicious but easy to make appetizers using only 5 ingredients certainly do the trick. The dough for the Gruyere-Walnut Crisps can be made up to 2 days ahead and baked early on party day.
Gruyere-Walnut Crisps
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
12 ounces finely grated Gruyere cheese
1 tsp salt
2 cups plus 2 tblsp all purpose flour
1 cup chopped toasted walnuts
Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. At this point, dough can be refrigerated for up to 2 days.
Preheat oven to 375F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.
Variation: For attractive presentation, before slicing the dough, brush the logs with lightly beaten egg white then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.
Recipe courtesy Bon Appetit magazine.
For more great appetizer ideas visit www.appetizersunlimited.com.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Friday, September 25, 2009
Thanksgiving Appetizers - King Oyster Mushroom Pate
At Appetizers Unlimited we love to plan Thanksgving appetizers that are easy make ahead appetizers to free up time on party day. After all, Thanksgiving is as much about spending time with family and friends as it is about the food.
Thanksgiving appetizers should also utilize the bounty of the fall harvest and mushrooms are often an overlooked key ingredient for many great appetizer recipes.
This King Oyster Mushroom Pate recipe, courtesy of Longo's Experience magazine, is a great way to incorporate healthy mushrooms into your party food appetizers and it can be made and refriderated up to 3 days ahead of time.
King Oyster Mushroom Pate
1/4 cup salted butter
1 large onion, finely chopped
4 cups finely chopped king oyster mushrooms
1/2 tsp freshly grated nutmeg
1/4 tsp dried thyme leaves
pinch of salt
1/4 cup dry sherry
pinch of freshly ground pepper
2 tblsp chopped walnuts
2 tblsp Italian parsley
In nonstick skillet, melt butter over medium-high heat and cook onions, mushrooms, nutmeg, thyme and salt for about 15 minutes or until no liquid remains. Add sherry and bring to boil and cook, stirring for 2 minutes or until sherry evaporates. Stir in pepper.
Scrape mixture into food porcessor and puree until smooth, scraping sides as necessary. Scrape into bowl and sprinkle with walnuts and parsley.
Cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature to serve.
Maks 1 1/2 cups.
Serve with crackers or artisan breads.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thanksgiving appetizers should also utilize the bounty of the fall harvest and mushrooms are often an overlooked key ingredient for many great appetizer recipes.
This King Oyster Mushroom Pate recipe, courtesy of Longo's Experience magazine, is a great way to incorporate healthy mushrooms into your party food appetizers and it can be made and refriderated up to 3 days ahead of time.
King Oyster Mushroom Pate
1/4 cup salted butter
1 large onion, finely chopped
4 cups finely chopped king oyster mushrooms
1/2 tsp freshly grated nutmeg
1/4 tsp dried thyme leaves
pinch of salt
1/4 cup dry sherry
pinch of freshly ground pepper
2 tblsp chopped walnuts
2 tblsp Italian parsley
In nonstick skillet, melt butter over medium-high heat and cook onions, mushrooms, nutmeg, thyme and salt for about 15 minutes or until no liquid remains. Add sherry and bring to boil and cook, stirring for 2 minutes or until sherry evaporates. Stir in pepper.
Scrape mixture into food porcessor and puree until smooth, scraping sides as necessary. Scrape into bowl and sprinkle with walnuts and parsley.
Cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature to serve.
Maks 1 1/2 cups.
Serve with crackers or artisan breads.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, September 23, 2009
Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini
Thanksgiving is a time for family and friends, good conversation and great Thanksgiving appetizers to whet the appetite for the feast to follow.
Whether serving your Thanksgiving appetizers formally as a sit down affair or informally with your guests mingling in the kitchen, these Blue Cheese, Walnut and Cranberry crostini appetizers are sure to be a hit. And best of all, these gourmet appetizers are ultra quick and easy to make!!
Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini
Ingredients:
24 1/4-inch-thick slices ciabatta bread
2 tablespoons walnut oil
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
4 tablespoons minced shallots
1/3 cup dried cranberries
Preparation:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Whether serving your Thanksgiving appetizers formally as a sit down affair or informally with your guests mingling in the kitchen, these Blue Cheese, Walnut and Cranberry crostini appetizers are sure to be a hit. And best of all, these gourmet appetizers are ultra quick and easy to make!!
Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini
Ingredients:
24 1/4-inch-thick slices ciabatta bread
2 tablespoons walnut oil
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
4 tablespoons minced shallots
1/3 cup dried cranberries
Preparation:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, September 12, 2009
Thanksgiving Appetizers - Mini Grilled Tasters
With Thanksgiving creaping up on us heralding the start of the new holiday season, now is the time to start thinking about turkey dinners and Thanksgiving Appetizers.
The bountiful harvest season provides a multitude of fresh ingredients for some great appetizer recipes. Unlike lighter ingredients used in most summer appetizers, Thanksgiving appetizers can be heartier fare as we usher in the colder weather of the winter season.
This easy appetizer recipe for Mini Grilled Tasters can easily be converted to a main course by not cutting into smaller pieces, making this one of our most versatile appetizer ideas of the Thanksgiving season.
Mini Grilled Tasters
12 slices bread
prepared mustard or dijon mustard
12 slices Swiss or Havarti cheese
12 slices pickles
12 slices smoked turkey, ham, roast beef or any combination
1/2 cup (125 ml) milk
3 eggs
1/2 tsp (2 ml) salt
2 tblsp (30 ml) canola or vegetable oil
Homemade Salsa (see easy recipe below)
1. Spread desired amount of mustard on one slice of bread. Place one slice of cheese on top of mustard. Add 2 slices of pickles and 2 slices of deli meat. Top with another slice of cheese and cover with a slice of bread. Assemble remaining 5 sandwiches. Press sandwiches lightly and trim crusts. Slice each sandwich into 4 triangles or squares.
2. In medium bowl, beat milk, eggs and salt. Dip sandwich bites into egg mixture.
3. Heat oil in a large skillet over medium heat. Grill each sandwich until brown on both sides, adding more oil if necessary. Turn down the heat if the pan gets too hot.
Easy Homemade Salsa
Combine desired amounts of chopped pickles, red onion, cherry tomatos, green pepper and fresh cilantro. Add a spoonful of the mixture to the top of your Mini Grilled Tasters for a colorful garnish.
Serve as an appetizer or if serving as meal meal cut each sandwich into 2 pieces only.
Recipe courtesy Simply Homemade.
For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great dinnertime recipes visit http://www.amateur-chef.net/
The bountiful harvest season provides a multitude of fresh ingredients for some great appetizer recipes. Unlike lighter ingredients used in most summer appetizers, Thanksgiving appetizers can be heartier fare as we usher in the colder weather of the winter season.
This easy appetizer recipe for Mini Grilled Tasters can easily be converted to a main course by not cutting into smaller pieces, making this one of our most versatile appetizer ideas of the Thanksgiving season.
Mini Grilled Tasters
12 slices bread
prepared mustard or dijon mustard
12 slices Swiss or Havarti cheese
12 slices pickles
12 slices smoked turkey, ham, roast beef or any combination
1/2 cup (125 ml) milk
3 eggs
1/2 tsp (2 ml) salt
2 tblsp (30 ml) canola or vegetable oil
Homemade Salsa (see easy recipe below)
1. Spread desired amount of mustard on one slice of bread. Place one slice of cheese on top of mustard. Add 2 slices of pickles and 2 slices of deli meat. Top with another slice of cheese and cover with a slice of bread. Assemble remaining 5 sandwiches. Press sandwiches lightly and trim crusts. Slice each sandwich into 4 triangles or squares.
2. In medium bowl, beat milk, eggs and salt. Dip sandwich bites into egg mixture.
3. Heat oil in a large skillet over medium heat. Grill each sandwich until brown on both sides, adding more oil if necessary. Turn down the heat if the pan gets too hot.
Easy Homemade Salsa
Combine desired amounts of chopped pickles, red onion, cherry tomatos, green pepper and fresh cilantro. Add a spoonful of the mixture to the top of your Mini Grilled Tasters for a colorful garnish.
Serve as an appetizer or if serving as meal meal cut each sandwich into 2 pieces only.
Recipe courtesy Simply Homemade.
For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great dinnertime recipes visit http://www.amateur-chef.net/
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