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
It’s like algebra or geometry. You’re one or the other. I’m a Miracle Whipper. I once VERY SLOWLY made mayonaise. And it came out exactly right. Tasted just like it would have if I’d opened a jar. Just took millions of moments that ended up wasted.
If anyone has any ideas on what to do with red onions, we have a bunch from the garden and now it's like - what do we do with these?
You can make mayo in 15secs with an immersion blender.
This is the most insanely delicious thread. Your 3 appetizers sound so good. So far they are all keepers. I’m hungry & I just ate!
We make our own pizza & your sauce sounds wonderful. I also like a sweeter sauce......definitely will try.
Yes! It’s very like a Pork Pie, with the signature step 6, where you funnel the reduced stock into it.
http://www.instructables.com/id/How-to-make-traditional-English-pork-pies/
That recipe shows them muffin-sized; but there are also big ‘uns:
https://www.bbcgoodfood.com/recipe/raised-pork-pie
https://www.bbcgoodfood.com/videos/techniques/how-make-pork-pie
I’d like to find some that are not so ‘bread-y and dough-y’. I just don’t yet have enough appetizer recipes that are nice, veggie-full, and crunchy.
Whenever I do the traditional ‘crudite-with-dip’ thing for a party, folks just say, “Meh; Rabbit Food.”
Need something more ingeniously veggie to entice them into better eating...
Weekend cooking time...I’m helping my 7 year old brother and sister learn to cook.
You can’t do better than the 3 you posted. Job st the perfect appetizers. Screw the veggies ; )
Just
How lucky they are to have you helping them. I learned to cook & bake at a young age and it is such a pleasurable skill to have!
LOL!
Good! Every young person should learn to cook for himself, the earlier the better. It’s like learning to do simple, household stuff and home repairs - learning to be as self-sufficient as possible is the greater part of early education.
A very quick & very easy bit I learned from a friend. Take crescent rolls & put a chunk of her bed goat cheese in the middle & roll up & bake. They are wonderful w/ salads & soups too.
One of the easiest and tasty appetizers I have served - and you don’t have to cook ANY of it - is tortilla roll-ups.
You take about 5 or so burrito size flour tortillas and spread them with a mixture of:
2-8oz packages cream cheese (softened)
1 small can chopped green chilies (drained)
1 small can of chopped black olives (drained)
3 thinly sliced green onions
1 or 2 tablespoons chopped jalapenos
Then roll each one up tightly, wrap in plastic wrap and refrigerate until firm (a few hours or overnight). When ready to serve, take each one and trim off ends then slice into 1/2 inch rounds (the spirals look cool). Place on a platter and serve with a good salsa (mild or medium) to dip them in. Everyone loves them!
Sounds like something I’ll have try.
You could pickle them or saute' them until caramelized and then portion them out into zipper freezer bags and freeze for future use - this cuts prep time that calls for caramelized onions by a BUNCH. Also, onion soup for the fall.
Cool!
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