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December 29, 2011 – Appetizer CRAVINGS!!!!
Getting Tipsy
Dips still weren’t really popular until the 1940's when James Beard popularized them in his cookbook. He wrote: “I think it is delightful to have large bowls of cheese mixtures which are of a consistency that permits “dunking”. Cream cheese mixed with chopped chives and sour cream, or perhaps a little green pepper and a great deal of parsley, is always welcome.
Common mistakes: Repetition of food or flavors - All bland foods - Too many strong or distinctive flavors that conflict with one another - Lack of variety in textures and colors - Too many foods prepared the same way, such as fried foods.
Success tips: Balance number of dishes that are made ahead and last minute preparation. Offer cold dishes that are prepared in advance as well as ones hot from the oven.
If you don't know all of the food preferences of your guests, be sure that you have something for vegetarians. Fruit slices and a simple veggie tray are an easy way to add color, variety and good nutrition for all your guests.
Be sure to have enough non-alcoholic and low calorie beverages on hand as well. If they are available, people will drink them.
Prepare as much as possible prior to your guests' arrival so you spend less time in the kitchen and more time enjoying your company.
Serving suggestions: Make appetizers small enough to be eaten in one bite for less mess.
Garnish serving trays with kale, olives, parsley or lemon peel and line bowls with cabbage leaves.
Serve appetizers and dips in interesting vessels such as hollowed cabbage, bread, pumpkins, peppers or watermelons.
Place appetizers in multiple locations rather than having one table. This encourages your guests to move around more.
Serve cold foods such as vegetables, shrimp and cubed cheese in a ring of ice.
Stash fresh trays of appetizers in the kitchen so you can quickly refill.
Provide easy-to-find receptacles for used napkins, skewers, or other consumable items.
History – Appetizers aka Hors d'oeuvres
Appetizers are literally "apart from the main work", also known as hors d'oeuvres, starters, or the first course, are food items served before the main courses of a meal.
If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that aperitifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.
Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed.
Stationary hors d'oeuvre are also referred to as "table hors d'oeuvres".
Passed hors d'oeuvres are also referred to as "butler-style" or "butlered" hors d'oeuvres.
Examples of Hors d'oeuvre include: Buffalo wings, Canapés, Caviar, Cold cuts, Crudités (raw vegetables used for dipping), Angelic Eggs, Cheeses with crackers and/or veggies, Nachos, Sausages, Dumplings, Bruschetta and Cocktail wieners
Appetizer – Asparagus Roll Ups
Ingredients 16 fresh asparagus spears 16 slices sandwich bread, crusts removed 1 (8 ounce) package cream cheese, softened 8 bacon strips, cooked and crumbled 2 tablespoons minced fresh chives 1/4 cup butter or margarine, melted 3 tablespoons grated Parmesan cheese
Directions: Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees 10-12 minutes until lightly browned.
Salad – Asian Lettuce Wrap Appetizer
Ingredients: 16 Boston Bibb or butter lettuce leaves 1 pound lean ground beef 1 tablespoon cooking oil 1 large onion, chopped 2 cloves fresh garlic, minced 1 tablespoon soy sauce 1/4 cup hoisin sauce 2 teaspoons minced pickled ginger 1 tablespoon rice wine vinegar Asian chile pepper sauce (optional) 1 (8 ounce) can water chestnuts, drained and finely chopped 1 bunch green onions, chopped 2 teaspoons Asian (dark) sesame oil
Directions: Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Put it on the Side – Honey Glazed Meatballs
Ingredients: 2 eggs 3/4 cup milk 1 cup dry bread crumbs 1/2 cup finely chopped onion 2 teaspoons salt 2 pounds ground beef 4 garlic cloves, minced 1 tablespoon butter 3/4 cup ketchup 1/2 cup honey 3 tablespoons soy sauce
Directions: In a large bowl combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees F for 12-15 minutes or until meat is no longer pink. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.
Main Course – Baked Ham & Cheese Mini Sammies
Ingredients: 3/4 cup melted butter 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 1 1/2 tablespoons poppy seeds 1 tablespoon dried minced onion 24 mini sandwich rolls 1 pound thinly sliced cooked deli ham 1 pound thinly sliced Swiss cheese
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.
Layer half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
Dessert – Crunchy Caramel Corn Snack
Ingredients: 6 cups popped popcorn 3/4 cup salted peanuts 1/2 cup packed brown sugar 1/4 cup butter (no substitutes) 2 tablespoons light corn syrup 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda
Directions: Place popcorn and peanuts in a large microwave-safe bowl; set aside. In another microwave-safe bowl, combine the brown sugar, butter, corn syrup and salt. Cover and microwave on high for 1 minute; stir. Microwave an additional two minutes.
Stir in vanilla and baking soda. Pour over popcorn mixture. Microwave uncovered, on high for 3 minutes, stirring several times.
Spread on greased baking sheets to cool. Store leftover’s in an airtight container.
Lighten UP!!! Apples with Dip Dietitian's tip: By using fat-free cream cheese instead of full-fat cream cheese, you save 143 calories and 19 grams of fat — most of which is saturated fat — in each serving. By Mayo Clinic staff - Serves 4
Ingredients: 8 ounces fat-free cream cheese
Directions: Place the cream cheese on the counter to allow it to soften, about 5 minutes.
To make the dip, combine the brown sugar, vanilla and cream cheese in a small bowl. Mix until smooth. Stir in the chopped peanuts.
Place the apples in another bowl. Drizzle orange juice over the apples to prevent browning. Serve the sliced apples with the dip.
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