The Secret to Entertaining Success - Make Ahead Appetizers for your Party

Friends are always asking what the secret is to my relaxed attitude towards the food preparation for my cocktail parties, and my answer is repeatedly the same - ALWAYS look for make ahead appetizers for your party! Wherever possible, do your prep work the day before your soiree and keep it simple. Quick easy appetizers can be just as delicious as the appetizers you slave over for hours and it takes the same amount of time to eat them whether you've spent hours or minutes on the preparation.

But even make ahead appetizers for your party will require some work on your end. Do a bit of research to find recipes for easy party appetizers, and keep to the theme of your party whether it be Summer fun or Christmas cheer. Where possible, assemble your ingredients a day ahead and do the final assembly just before your guests arrive. For example, vegetables for a veggie tray can be cut up the day prior to your party and left soaking in water in the fridge until you are ready to plate. This frees up your time on party day to socialize together with your friends in the backyard instead of alone with your appetizers in the kitchen. After all, a party is supposed to be fun for everyone (that includes you!!).

For some suggestons to get you started, check out the recipes for great time-saving make ahead appetizers for your party on our website at http://www.appetizersunlimited.com/.
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/

Red Lobster Stuffed Mushrooms

After the Red Lobster Shrimp Scampi appetizers, Red Lobster Stuffed Mushrooms are one of the most frequently ordered appetizer items on the menu, and with good reason! Red Lobster Stuffed Mushrooms are a delicious blend of lobster and crab topped with gooey melted cheese. This copycat recipe for Red Lobster Stuffed Mushrooms does a good job of replicating the restaurant's authentic recipe for Red Lobster Stuffed Mushrooms.

Try replacing the croutons with Italian breadcrumbs, the lobster tail with crabmeat, and the shredded mozzarella cheese with Monterey Jack for a bit of a different taste in this Red Lobster Stuffed Mushrooms recipe.

Copycat Recipe for Red Lobster Stuffed Mushrooms

Ingredients
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)

Directions
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Enjoy!

Recipe courtesy Allrecipes.

For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

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