Tag Archives: appetizers

Hard Boiled Eggs instant pot from thisolegal.com

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12 large Eggs
Steamer Basket
1 cup Fresh Water

Place one cup of water into the Pressure Cooker cooking pot.
Place basket of eggs into Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 2 minutes.
“When Beep sounds, allow a Natural Pressure Release.
15 minutes is good.  If you plan to be away longer, drop the cook time to 1 minute.
Peel eggs now or place in the refrigerator for later use.

summer beets stacks from wendyseewendydo.blogspot.com

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  • 4 beets, small to medium sized
  • 4 ounces goat cheese
  • 1/2 cup walnuts, chopped
  • 1/4 cup balsamic vinegar
  • 1/2 cup walnut oil
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • salt & pepper
  • Preheat oven to 350º F.
  • Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet).  Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife.  Allow to slightly cool then carefully remove skin.  (The beets will stain your hands and clothing! So I use rubber gloves.)  Set aside.
  • In a small, dry frying pan toast walnuts until slightly browned.  Set aside.
  • In a small  owl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste.  Set aside.
  • Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
  • In layers, alternate beet slices and crumbled goat cheese.  Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.

Provoleta (Grilled Provolone Cheese) from NY Times

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FOR THE Chimichurri:

  • ½ cup finely chopped parsley
    • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
    • 2 or 3 garlic cloves, minced
    • ½ cup extra-virgin olive oil
    • Salt and pepper, to taste
    • Large pinch of crushed red pepper
    • 1 tablespoon red wine vinegar
    • 2 tablespoons cold water

     

    For the cheese

  • 8 ounces provolone cheese, sliced at least 1 inch thick
  • 1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper
  • 1 baguette, sliced in 1/2-inch rounds, toasted, if desired
  1. Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
  2. Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
  3. Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

 

Cucumber-Rye Tea Sandwiches

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  • 1 large seedless cucumber, peeled and cut into 3-inch lengths
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 36 slices of party rye or 18 slices of rye bread
  • 12 ounces cream cheese, softened
  • 1 scallion, finely chopped
  • 1 Persian cucumber, thinly sliced
  • Freshly ground black pepper

Step 1    Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.

Step 2    If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.

Step 3    Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.

Cranberry Rosemary Cheese Spread from 12tomatoes.com/

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  • 1 (8 oz.) package cream cheese, softened
  • 4 oz. goat cheese, crumbled
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup dried apricots, chopped
  • 1 tablespoon (2-3 sprigs) fresh rosemary, minced
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper, to taste
  • Ritz crackers, for serving
  1. In a large bowl or mixer, cream together cream cheese and goat cheese, then mix in honey, garlic powder, salt and pepper.
  2. Fold in cranberries, apricots and rosemary, then refrigerate for 20 minutes, or until just chilled, but still soft.
  3. Serve with crackers or sliced baguette and enjoy!

 

Tuna Pâté from food & wine

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  • two 10-ounce cans solid albacore tuna packed in olive oil, drained
  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup heavy cream
  • Finely grated zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon cayenne
  • 6 anchovy fillets, drained
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons minced capers
  • Kosher salt
  • Pepper
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped celery rib
  • Toast or crackers, for servingLine a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pate; onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.

 

Creamy Mexican Street Corn Dip from 12tomatoes.com/

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  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Oven Fried Pickles from www.delish.com/

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  • 1 c. Sliced pickles
  • 1 c. panko bread crumbs
  • 2 tbsp. melted butter
  • 4 tbsp. finely chopped fresh dill
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for dipping
  1. Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
  2. In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
  3. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
  4. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
  5. Serve warm with ranch dressing.

 

Pizza Pull-Apart Sliders

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for the sliders:
1 package (12) dinner rolls
1/2 cup pizza sauce
12 slices mozzarella cheese
Sliced and sauteed mushrooms
slice black olives

for the herb butter topping:
1/4 cup (1 stick) butter, melted
2 tbsp. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 tsp. dried oregano
1/4 tsp. crushed red pepper optional

Preheat oven to 350 f degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray. Slice the rolls horizontally (while still attached) to make a top and bottom bun.

Place bottom bun into prepared baking dish. Spread pizza sauce onto rolls.

sauté mushrooms in olive oil for 5 min to soften.

Next, add 6 slices of cheese (covering all of the pizza sauce.)

On top of the cheese layer, add mushrooms and black olives.

Add the remaining 6 slices of cheese on top.

Then cover all of it with the top bun.

Pizza Sliders (www.thecountrycook.net)

Now, make the seasoned buttery topping. Combine all the ingredients in a small bowl and stir well.

Then cover all of it with the top bun. Then, using a brush (or a spoon) spread topping all over the sliders. Be sure to get the sides too!

Cover with aluminum foil and bake for about 15 minutes. You’ll want to see that the cheese is all nice and melty around the edges.

Vivian Howard’s Party Magnet

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¼ cup high-quality blue cheese (I like Maytag)
⅓ cup (5½ tablespoons) butter
¼ cup fresh goat cheese
¼ cup plus 2 tablespoons cream cheese
¼ cup chopped dates
2 tablespoons finely chopped scallions (both white and green parts work here)
¼ teaspoon salt
1/3 cup Salt-and-Butter-Roasted Pecans (recipe below), roughly chopped
2 tablespoons chopped flat-leaf parsley

SALT-AND-BUTTER-ROASTED PECANS
2 cups pecan halves or pieces
2 tablespoons melted butter
3/4 teaspoon salt, divided
For the cheese ball:
Take the blue cheese, butter, goat cheese, and cream cheese out of the refrigerator to soften 30 minutes before making your cheese-ball mixture.
In the bowl of a mixer fitted with the paddle attachment, combine all the ingredients except for the pecans and parsley. Paddle it up till homogenous. It will be loose and sticky and you’ll wonder how you’re ever going to form that mess into a ball. The answer is, you transfer the bowl to the refrigerator for 15 minutes or so. During that time the cheese mix will firm up enough for you to pat it into a sphere. Once it’s stiff enough to hold up, form the ball and roll that ball in the pecans, followed by parsley.
For the salt-and-butter-roasted pecans:Preheat your oven to 350ºF. Toss the pecans thoroughly with the melted butter and ½ teaspoon of the salt. Spread them out in a single layer on a baking sheet and slide that sheet onto the middle rack of your oven. Roast the pecans for 11 minutes if using whole pecans and 10 minutes if you’re using pieces.

Bring the slightly darkened and toasty-smelling pecans out of the oven and hit them with the remaining salt. Let them cool 5 minutes before you eat them. These will keep for 7 days in an airtight container at room temperature.