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.

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Halloween Appetizers - Spooky Scallops

We all know that Halloween is one of the highlights of the year for little kids, but big kids can enjoy it too with adult costume parties, themed drinks and Halloween appetizers.

And appetizers are our specialty! These Spooky Scallops are sophisticated and fun, playing up the orange and black theme of Halloween, yet are one of the easiest finger appetizers to make, using pre-made dip and bottled bread dippers to save on time and effort. But even after the ghosts and goblins have been laid to rest for another year, these Halloween appetizers can be resurrected for any social occasion.

Spooky Scallops

1 baguette, sliced
3 tblsp extra virgin olive oil
1 8 oz tub (227 g) fresh spicy black bean dip (purchased from your local grocery store)
1 tsp grated lime rind
1 tblsp lime juice
1 lb bag (454 g) frozen large sea scallops, thawed
1/2 tsp chili powder
1 carrot, grated
2 tblsp roasted garlic & parmesan bread dipper sauce (purchased from your local grocery or gourmet food store)

1) Brush baguete with oil, place on baking sheet and toast in 400F oven for about 10 minutes or until lightly golden; set aside.
2) In bowl, stir together bean dip, half of the lime rind and lime juice; set aside.
3) Place scallops in bowl and toss with remaining oil, remaining lime rind and chili powder. Heat large nonstick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm. Set aside.
4) Spread bean dip mixture onto baguette slices. Slice scallops in half horizontally and place on top of spread. Toss carrot with bread dipper sauce and place a small amount on top of each scallop before serving.

Makes about 32 pieces.

Recipe courtesy Longo's Experience.

Enjoy!

For more great Halloween appetizers visit http://www.appetizersunlimited.com/
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Cold Appetizers - Cold Spring Rolls

When planning the party appetizers for a large group it is always best to make sure you have a variety of both hot and cold appetizers. Whereas the final preparations for hot appetizers must be completed just before serving, cold appetizers are great make ahead appetizers, thereby freeing up your time on party day.

While searching through our library of recipes for versatile cold appetizer recipes, we came across this wonderful old favorite - regardless of what the theme is for your upcoming party, these Cold Spring Rolls are perfect party food appetizers for any number of people and are surprisingly easy to make!

Cold Spring Rolls
Increase porportions according to the number of guests.

8 small rice wraps (can be found in Asian food stores or most grocery stores)
2 oz cellophane noodles
8 Boston lettuce leaves
1 large carrot, shredded
1 red pepper, julienne
6 0z bean sprouts
8 fresh mint leaves
8 fresh basil leaves

1. Put cellophane noodles in a medium sized bowl and cover with boiling water. Let soak for 10 minutes and drain. Use scissors to cut the noodles into shorter lengths.
2. Fill another bowl with warm water and place a clean tea towel on your work surface. For each roll, dip a rice paper wrap in the warm water for 10-20 seconds or until softened. Place your wrap on the tea towel and brush off any excess water.
3. For each roll, arrange cellophane noodles, lettuce, carrot, red pepper, bean sprouts, mint and basil 1-inch from the bottom of the rice wrap. Fold the bottom inch overthe ingredients. Fold in left and right sides of the wrap, then roll to create a cylinder. Repeat with the remaining wraps.
4. Serve with dipping sauce.

Dipping Sauce
1/3 cup fish sauce
2 tsp superfine sugar
1 tblsp rice vinegar
2 red Thai chillies, seeded and chopped
2 green Thai chillies, seeded and chopped

In a small bowl, mix all ingredients together. Stir together until the sugar has dissolved.
Serve with Cold Spring Rolls.

For more great appetizer ideas, visit http://www.appetizersunlimited.com/