Posted on 08/23/2017 3:47:45 PM PDT by Jamestown1630
I like meals made up of lots of different, little things – I’m a fan of ‘tasting menus’, buffet parties, and can make a restaurant meal of appetizers.
An appetizer recipe that’s been a party hit for us, is this one for Bacon-Wrapped Water Chestnuts in Chili Sauce:
http://www.kraftrecipes.com/recipes/bacon-water-chestnuts-50888.aspx
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I think we originally found the recipe for these little Garlic and Mushroom Tartlets about 15 years ago – perhaps from the Sorrento site, or off the bag.
Sorrento seems to have turned into Galbani (?) and I haven’t seen this garlic-flavored Mozzarella cheese lately. Sargento used to have a similar Mozz/Asiago garlic-flavored blend in their 'Bistro' line, and I'm not finding that on their website, either. But you can probably create the ingredient by adding some roasted or even sauteed garlic to shredded Mozzarella. We usually used the little frozen Phyllo cups to make these:
Roasted Garlic and Mushroom Tartlets
3 T Butter
2 (6oz) Jars of Mushrooms (sliced)
1/2 C Scallions, (sliced)
1 T Sherry (optional)
1/4 C Heavy Cream
1 C Sorrento Roasted Garlic Mozzarella Cheese, shredded
1/4 C Parsley (chopped)
1/4 tsp Salt
1/4 tsp Pepper
24 (2inch) Tartlet Shells or Phyllo Cups
1. In a medium skillet, melt butter, cook mushrooms and scallions until tender.
2. Add Sherry and heavy cream, bring to low simmer; stir in cheese, parsley and seasonings, stir until cheese is melted.
3. Remove from heat, let stand 5 minutes and spoon into tartlet shells.
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For a spread to serve with Bruschetta, try this:
Olive Caper Spread
½ C. pitted black Kalamata Olives
3 T. Olive Oil
1 T. drained Capers
1 T. chopped fresh Basil
2 Garlic cloves, minced
Puree the olives with the oil, basil, capers and garlic in a processor. Can be prepared 4 days ahead. Serve at room temp with bread or crackers.
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And, last but best, my very favorite ‘little bite’, which I know I’ve posted more than once: Olive Cheese Balls:
https://www.bettycrocker.com/recipes/olive-cheese-balls/1a335df0-4d11-47ac-ad81-a810a626e6d9
-JT
Jamestown1630 posted a recipe or two, I did some searching of my own, and came up with this one I decided was the best (hand mixed no a mixer was used, interesting commentary from the poster and other commenters). I loved the rich dark color and combo of dutch process cocoa and cinnamon.
http://ths.gardenweb.com/discussions/2347412/spanish-bar-cake
The above is the link I found (I think I found it). The original link JT1630 posted was at taste of southern (clickable link on her post #11 I coded and referred to somewhere in this post).
To be authentic, it has to be cut lengthwise in a 9X13 pan or longer and stacked like a round layer cake and has to have the frosting just like as shown. And I would try to get the cake pretty flat. One way is to wrap wet paper towels with foil around the pan which is too much work and you can buy something on amazon which is too much money. I will try by first reducting the oven temperature just a little and turning the cake 180 every 10 minutes. Shrug. Just how I do it.
Finally, I had a terrible time finding when it first came up on FR and it was JT1630.
http://www.freerepublic.com/focus/chat/3356517/posts?page=11#11
IMO, there is a photo of one with the box on Justapinch showing the presumably authentic cake, and it is lighter than the one I posted; ingredients I didn't compare exactly.
But back then they didn't use cream cheese frosting I don't think but people are free to do as they like. And if I put raisins in it, I'm going to chop them up finer and maybe soak them, maybe not.
The poster of the recipe I chose just says vaguely to use a plain white icing or sprinkle with powdered sugar. So I guess I would recommend this one for frosting which I have used and don't remember how white it was:
Kittencal's Bakery Buttercream Frosting at food.com
I guess Kittencal's frosting is white enough, and it has the right fluffiness and texture as near as I can tell.
When I made it, I did use the half real butter for flavor and probably whipping cream but milk would do. I started with a scant 4 cups of SIFTED powdered sugar. Can't remember what I put it on or I'd post a photo. The cupcake was posted by somebody else at food.com
The subject has also been taken up at pinterest (just google pinterest spanish bar); I'm weary of coding links.
That was just about the best store-bought cake I ever found.
It’s too bad you can’t buy it anywhere now...
IngredientsGrilled Veggie Phyllo Tarts
10 to 12 Egg Roll Wrappers
1 lb of Frozen Cheesesteak Beef, thawed for about half an hour at room temperature
1 Yellow Onion, thinly sliced
5 oz of Cremini Mushrooms, thinly sliced
2 Tbsp of Olive Oil
Salt and Pepper, to taste
10 to 12 Slices of American Cheese or Cheddar
Frying OilDirections
1) Fill a heavy duty pot half way up with some vegetable oil and bring it to 350 degrees.
2) In a large skillet preheated over medium high heat, add the oil, allow it to get hot, then add the mushrooms and onions and saute for about 6 to 7 minutes or until they develop some color.
3) Increase the heat to high, add the beef and using a spatula, break up the beef as much as possible, season with salt and pepper and cook long enough until the beef is fully cooked through. Remove from the heat and set aside.
4) Lay an egg roll wrapper in front of you on a diagonal, place a piece of cheese in the center, top that with some of the beef mixture then brush some water all around the edges and seal it like a burrito. Repeat with the rest.
5) Fry a few at a time in the hot oil or until deeply golden brown, drain on a paper towel lined plate and serve with some spicy ketchup.
INGREDIENTS:
3 packages (15 count each) Athens Mini Fillo Shells
1 red bell pepper, cut in half and seeded
1 yellow pepper, cut in half and seeded
4 spears asparagus, trimmed
1/2 medium red onion, cut into thick rings
1/4 head of cauliflower, slicked into 1/4″-1/2″ slices
1/2 portabella mushroom cap, cleaned and sliced into 1/4″ – 1/2″ slices
1/4 cup olive oil
2 tablespoons fresh tarragon, divided
2 tablespoons fresh basil, finely shredded, divided
1 tablespoon garlic, minced
12 ounces ricotta cheese, drained well
1 large egg, lightly beaten
1/3 cup asiago cheese (reserve 1 tablespoon for topping)
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon cayenneDIRECTIONS:
Preheat oven to 350⁰F.
Brush all vegetables with olive oil and sprinkle with garlic, 1 tablespoon tarragon and 1 tablespoon basil.
Grill over medium heat until slightly charred.
Chop vegetables to a small dice.
In a medium bowl, mix together the ricotta cheese, egg and Asiago cheese.
Add the remaining tarragon and basil along with the grilled vegetables, salt, pepper and cayenne.
Thoroughly combine. Spoon 1 heaping tablespoon of mixture into each shell.
Sprinkle each with Asiago cheese. Bake for 8-10 minutes and serve warm.
Thank you! I will make one for Labor Day.
I agree, my grandmother always had one and I loved it.
The veggie phyllo tarts look great!
I haven’t tried making it yet, but I’m interested to know how close the ‘copycat’ recipes come.
' If I get around to making the cake and frosting it, I will post my results. A&P still has/had stores in 51 states, not mine, lots in Illinois, but I doubt they sell the Bar cake any more.
I would think they have a copyright or patent or registration on their recipe which doesn't preclude developing and/or using a copycat recipe. I do like store-bought white cake with the frosting that is NOT whipped but they have gotten very expensive. And some are decorated really ugly.
Those look very nice!
Our local A & P closed many years ago; and the company has been having a lot of trouble in recent years. When I google around for info on the Bar Cake, the consensus seems to be that it’s no longer available anywhere.
Me too!
I’m going to make that frosting when I bake the cake. :)
Speaking of desserts, you know what would be fun is a build-your-own ice cream drumstick ‘bee’.. melt all kinds of crazy stuff into the cone, different melted caps for the ice cream, nut toppings etc.
Appetizers... my favorite two to make are
Meat candy: get dates, bacon (we use turkey), and precooked sausage of your choice (I use the Italian sweet variety for families because not spicy, the kind without casings). Grind up the sausage into crumbles in a food processor.
Then prepare: with a paring knife, open the dates and remove the pits, and stuff the dates, overstuff, actually, with sausage. Wrap each one carefully with a strip of bacon. I don’t use toothpicks, I prefer just to place them on the baking sheet in a way that the bacon stays wrapped.
Bake in preheated oven at 375 for 35-40 mins. MEAT CANDY, PEOPLE.
Remember to buy as many slices of bacon, and as many dates, as meat candies you want. Think about 1/2 lb sausage for maybe 10 pieces.
My other sort of new easy appetizer are puff pastry triangles, with a bit of Brie and raspberry jam as filling.
Wow, what a cool way to make popsicles!!! Love that. Yes, I want one too!
How did you eat that delicious spiced cream cheese tonight?
It’s one of those things you might use once a year to ‘show off’, and for a party conversation piece; but it’s so neat ;-)
Oh, beautiful! You made all three?! I wish you could give me lessons even on how to simply frost and decorate!
Gosh, they’re spendy - vintage ones up to almost $500 on ebay:
http://www.ebay.com/itm/like/272483989765?chn=ps&dispItem=1
You can make mayo in 30 seconds if you have a tall glass and a stick or immersion blender. I do this and it tastes great, but I do worry about the raw eggs.
30 SECOND MAYONNAISE
INGREDIENTS
¾ cup avocado oil or olive oil
1 whole egg, at room temperature
1 tsp white wine vinegar
1 tsp mustard - I like dijon or stone ground
1 tsp lemon juice
¼ tsp garlic powder
¼ tsp sea salt
¼ tsp pepper
Put the ingredients in the tall glass and use your stick blender. Adjust salt and pepper to taste. Done.
Love that you are doing that! I guess they are twins. My 20 somethings are so good at teaching my little somethings how to do stuff, from repairs to minecraft... none have tried to teach cooking. Dang, they are all so spoiled, having me cook for them their whole lives. Because I love cooking!
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