Tag Archives: appetizers

Baked brie with raspberry jam from saveur

Posted on by

recipe_baked-brie-en-croute_800x1200

 

1 sheet of puff pastry, defrosted
1 (7 oz.) wheel of brie
1⁄4 cup raspberry jam
Egg wash

Crackers, for serving

Heat oven to 425°. Line a baking sheet with parchment paper and cut puff pastry into an 8″ square. Place brie in the center and top with jam. Fold corners of dough up and around the cheese, sealing it at the top. Brush with egg wash and bake for 20–25 minutes, or until pastry is golden and cheese has melted. Serve with crackers.

Smoked Bluefish Pâté, foodandwine.com

Posted on by

download

  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • 1/4 cup minced chives
  • 1/2 pound skinless, boneless smoked bluefish, flaked
  • Toasts or crackers, for serving
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

MAKE AHEAD

The pâté can be refrigerated for up to 3 days.

Warm Camembert with Wild Mushroom Fricassee, foodandwine.com

Posted on by

99309f50ff70b872269831f7f4d41735

  • 1/2 cup walnut pieces
  • One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
  • 1 tablespoon walnut oil
  • 3/4 pound wild mushrooms, trimmed, caps thinly sliced
  • Salt and freshly ground pepper
  • 1 shallot, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 large sage leaves, minced
  • Sourdough toasts, for serving
  1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
  4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Mushroom and Fontina Crostini, foodandwine.com

Posted on by
  • HD-201003-r-crostiniFour 1/2-inch-thick slices of peasant bread, halved diagonally
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 pounds white mushrooms
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon chopped thyme
  • 3 tablespoons water
  • Salt and freshly ground pepper
  • 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
  • 1 tablespoon chopped parsley
  1. Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on. 
  2. Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat. 
  3. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.

7 Layer Fiesta Dip

Posted on by
 2543b7f1ae6d7299_seven-layer-dip.xxxlarge
  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
  • Tortilla chips
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
Makes 8 cups or 64 (2-tablespoon) servings.

Curried Snowball from Stop and Smell the Rosemary-Houston Junior League

Posted on by

3c133-dscn02988 ounces cream cheese, softened
4 ounces shredded cheddar cheese (1 cup)
3 tablespoons dry sherry
1 tablespoon Worcestershire sauce
4 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 tsp white pepper
1 pinch cayenne pepper
4 – 6 ounces mango chutney
1 cup minced green onion
1 cup finely chopped peanuts
1 cup grated coconut

Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.

  • Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
  • Press cheese mixture into bowl.
  • Fold plastic overhang over top and cover with another piece of plastic wrap.
  • Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
  • Before serving, unfold plastic wrap and invert on serving plate.
  • (If frozen, defrost before adding topping).
  • Spoon chutney over top.
  • Sprinkle with green onions, peanuts and coconut.
  • Serve chilled with crackers.

 

Buffalo Cauliflower from twobites.com

Posted on by

buffalo-cauliflower-4Cauliflower
1 medium head cauliflower
3 tbsp olive oil
1 tbsp hot sauce

Buffalo sauce
3 tbsp butter, melted
2 tbsp Frank’s hot sauce
1/4 tsp garlic powder
1/4 tsp kosher salt

 

  • Preheat your oven to 400 degrees.
  • In a large bowl, toss the cauliflower with the olive oil and buffalo sauce.  Spread out onto a baking sheet.
  • Roast for 15 minutes, flip the pieces of cauliflower, then return to the oven to roast for 10 more minutes.
  • Whisk together the melted butter and hot sauce.  Drizzle over the cauliflower and gentle toss to coat each piece.  Return the cauliflower to the oven for 5 more minutes.  Serve hot with a side of ranch or blue cheese for dipping.

Notes

  • You can use more or less hot sauce in the buffalo sauce to make them as hot as you’d like!  I used Frank’s Hot Sauce.

Chipotle’s ‘secret’ Guacamole recipe

Posted on by

fwx-chipotle-guacamole-recipeThe recipe is not earth-shattering—
2 Hass avocados
2 teaspoons of lime juice
2 tablespoons freshly chopped cilantro
1/4 cup finely chopped red onion
1/2  chopped jalapeño
1/4 teaspoon of kosher salt

Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

 

Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

Posted on by

panko-crab-cakes-7

 

For the crab cakes:

  • ¼ cup mayonnaise
  • 2 scallions, chopped
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons lime juice
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko breadcrumbs, plus ½ cup
  • 2 tablespoons toasted sesame seeds
  • salt and pepper
  • oil, for cooking

For the tartar sauce:

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickles
  • 2 tablespoons chopped red onion
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice

Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.