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Karen's Appetizer Recipes III
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Swiss Cheese Croquettes
4 Tbs (60 ml) butter
6 Tbs (90 ml) all-purpose flour
1 cup (250 ml) milk
1/2 cup (125 ml) cream or half-and-half
1/2 lb (225 g) Gruyere or good quality Swiss cheese
3 egg yolks, beaten
Salt and freshly ground pepper to taste
Flour for dredging
1 egg, beaten with 1 Tbs (15 ml) water
Bread crumbs for dredging
Oil for frying
Melt the butter in a sauce pan over moderate heat and stir in the
flour. Cook for 2 minutes, then stir in the milk and cream. Cook,
stirring constantly, until the mixture boils and thickens. Stir in
the cheese until melted. Remove from the heat and stir in the egg
yolks, salt, and pepper. Pour into a well greased 6 x 9 inch (15 x 23
cm) pan and chill for at least 2 hours. Remove from the pan by
dipping it in warm water and cut the custard into squares, or into
shapes using a cookie cutter. Dredge lightly with flour, dip into the
beaten egg, and then coat with bread crumbs. Fry in hot oil until
golden brown on both sides, about 3 to 4 minutes. Drain on paper
towels and serve immediately.
Serves 4 to 6.
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Roquefort-Filled Mushrooms
8 oz (250 g) Roquefort or other good quality bleu cheese
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) dried mustard
24 medium mushroom caps
1/2 cup (125 ml) finely chopped green olives
Combine the cheese, butter, and mustard, mixing until smooth. Pipe or
spoon the cheese mixture into the mushroom caps and sprinkle with
chopped olives. Makes 24 to serve 6 to 8 as an hors d'oeuvre.
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Oyster Fritters
1 cup (250 ml) all-purpose flour
1/2 tsp (2 ml) sugar
1 cup (250 ml) milk
4 Tbs (60 ml) butter, cut into pieces
4 eggs
12 - 18 fresh oysters, shucked, rinsed, and coarsely chopped
2 Tbs (30 ml) chopped fresh parsley
Oil for deep frying
Combine the flour and sugar in a mixing bowl. Combine the milk and
butter in a saucepan over moderate heat and bring to a boil. Add the
flour mixture and stir until the mixture leaves the sides of the pan.
Remove from the heat and stir in the eggs one at a time. Stir until a
thick batter is formed. Add the chopped oysters and parsley and stir
to mix well. Drop into hot oil by teaspoonfuls and fry until golden,
4 to 5 minutes. Drain on paper towels and serve immediately.
Makes about 4 dozen
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Chopped Curried Chicken Livers
1 lb (450 g) chicken livers
2 Tbs (30 ml) butter
1 Tbs (15 ml) curry powder, or more to taste
2 medium onions, finely chopped
2 hard-cooked eggs, peeled and finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Simmer the chicken livers in enough salted water to cover for 10
minutes. Drain, rinse, and chop finely. Melt the butter in a skillet over
moderate heat and stir in the curry powder. Add the onions and saute
until the onions are tender but not browned, about 10 minutes.
Combine the chopped livers, onion mixture, chopped eggs, salt, pepper,
and optional cayenne. Serve chilled or at room temperature with toast
or crackers. Serves 6 to 8 as an appetizer.
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Spicy Marinated Mushrooms
8 oz (250 g) whole fresh mushrooms, cut into quarters
2 cloves garlic, finely chopped
1 scallion (spring onion), white and green part, thinly sliced
1 - 2 jalapeno peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) dry white wine or water
1 Tbs (15 ml) lemon zest
Salt and freshly ground pepper to taste
Combine all ingredients in a non-reactive bowl and toss mushrooms to
coat thoroughly. Cover and refrigerate for at least 4 hours, or
overnight. Serve cold. Serves 4 to 6 as an appetizer.
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Grilled Rumaki
1 lb (500 g) chicken livers, trimmed and halved
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) brown sugar
1 Tbs (15 ml) finely chopped fresh ginger
Freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 slices bacon, cut into 1-inch (2 cm) lengths
1 small can (8 oz, 227 g) sliced water chestnuts, drained
Combine the chicken livers, soy sauce, brown sugar, ginger, pepper,
and optional cayenne pepper in a small bowl and marinate refrigerated
for 30 minutes to 1 hour. Place a piece of bacon on a wooden or metal
skewer, followed by a piece of chicken liver and a slice of water
chestnut. Repeat until all the livers have been used. Grill over
moderate heat for 8 to 12 minutes, turning once, until the edges of
the bacon are crisp and the chicken livers are firm but slightly pink
inside. Serves 4 to 6.
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Puerto Rican Cheese Fritters
½ lb (450 g) Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 Tbs (30 ml) cornstarch (cornflour)
Cayenne pepper to taste (optional)
Bread crumbs for coating
Vegetable oil for deep-frying
Combine the cheese, egg, cornstarch, and optional cayenne in the bowl
of an electric mixer and beat on high speed until well blended. Roll
into small balls about 1 teaspoon (5 ml) at a time. Coat with the
bread crumbs and fry in oil heated to 350°F (180°C) until golden brown.
Drain on paper towels and serve immediately. Serves 4 to 6 as an
appetizer.
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Salmon and Caviar Spread
4 oz (100 g) fresh salmon fillet, skinned
4 oz (100 g) smoked salmon
4 oz (100 g) butter, at room temperature
Ground white pepper to taste
1 Tbs (15 ml) Cognac (optional)
4 oz (100 g) salmon roe
Poach or steam the salmon fillet until it is cooked through. Break
into chunks and place in an electric food processor along with the
smoked salmon, butter, white pepper, and optional Cognac. Process
until smooth. Place the salmon mixture in a bowl and gently fold in
the salmon roe. Place in a serving bowl and smooth the top with a
knife or decorate with the tines of a fork. Refrigerate at least 2
hours. Serve chilled with crackers or toast points. Serves 6 to 8 as
an appetizer.
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Liptauer Cheese
8 oz (250 g) cream cheese, at room temperature
3 Tbs (45 ml) finely chopped onion
1 Tbs (15 ml) anchovy paste or finely chopped anchovies
1 Tbs (15 ml) finely chopped capers
1/2 tsp (2 ml) caraway seeds
1/2 tsp (2 ml) paprika
Combine all ingredients in a bowl and stir with a wooden spoon until
thoroughly combined. Serve with rye or pumpernickel bread, crackers,
or fresh vegetables. Makes about 1 cup (250 ml) to serve 6 to 8 as an
appetizer.
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Roasted Tomato Salsa
6 ripe medium tomatoes
6 cloves garlic, unpeeled
1 medium onion, unpeeled
1 jalapeno chili, stemmed (optional)
1 Tbs (15 ml) olive oil
2 Tbs (30 ml) lime or lemon juice
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped cilantro
Place the tomatoes, garlic cloves, onion, and optional jalapeno chili
on a baking sheet and place under a preheated broiler. Broil until
evenly charred, turning frequently, about 15 to 20 minutes. Remove
from the oven and allow to cool. Remove and discard the skins from
the garlic and onion. Transfer the tomatoes, garlic, onion, chili,
and the accumulated juices in the baking sheet to an electric food
processor and process until a chunky sauce is formed. Heat the
vegetable oil in a large skillet over high heat. Add the tomato
mixture and simmer for 5 minutes. Remove from the heat and add the
lime juice, salt, and pepper. Add the cilantro immediately before
serving. Serve chilled or at room temperature. Makes about 3 cups
(750 ml).
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Roasted Garlic Spread
1 garlic bulb
1 tsp (5 ml) olive oil
8 oz (225 g) cream cheese, softened
2 oz (60 g) goat's cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
2 - 3 Tbs (30 - 45 ml) milk
Chopped fresh chives and/or parsley for garnish
Slice the top off the garlic bulb to reveal the cloves. Drizzle with
olive oil and wrap in aluminum foil. Bake in a 400°F (200°C) oven for
45 minutes. Cool and remove garlic cloves from their skins by gently
squeezing. Mash the garlic with a fork and combine with the remaining
ingredients, mixing well and adding enough milk to achieve a
spreadable consistency. Spoon into a serving bowl and sprinkle with
chopped herbs. Serve with raw vegetables, crackers, or pita bread.
Serves 8 to 12 as an appetizer.
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Mozzarella in Carrozza
1 loaf French or Italian bread, cut into 1/4 inch (5 mm) thick slices
1 lb (450 g) fresh mozzarella cheese
1 cup (250 ml) milk
1 cup (250 ml) dry bread crumbs
Salt and freshly ground pepper to taste
4 eggs, lightly beaten with 2 Tbs (30 ml) milk
Vegetable oil for frying
Cut the bread into 3-inch (8 cm) rounds using a cookie cutter or the
rim of a small glass. Cut the mozzarella into slices 1/4-inch (5 mm)
thick and slightly smaller in diameter than the bread slices. Make
sandwiches of the bread and cheese and briefly dip each into the milk.
Season the bread crumbs with salt and pepper. Seal the edges of the
sandwiches by pressing them gently, and coat thoroughly with the bread
crumbs, rolling the sandwiches in the bread crumbs like a cartwheel to
coat the edges. Heat the oil to 375°F (190°C) in a deep fryer or large
skillet. Dip the sandwiches in the egg mixture and fry in the hot oil
until golden brown on both sides. Drain on paper towels and serve
immediately. Serves 6 to 8 as an appetizer.
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Mushroom Pate
4 Tbs (60 ml) butter
1 cup finely chopped fresh mushrooms
1/4 cup (60 ml) finely chopped shallots
1/2 cup (125 ml) chicken broth
8 oz (250 g) cream cheese
Salt and freshly ground pepper to taste
1 scallion, white and green parts, thinly sliced
Melt the butter in a grill-safe skillet and saute the mushrooms and
shallots for 3 to 5 minutes, until tender. Add the chicken broth and
simmer until all the liquid has been absorbed. Remove from the heat
and transfer to a serving bowl. Add the cream cheese, salt, pepper,
and uncooked scallion, stirring to mix thoroughly. Serve warm or
chilled, with crackers, toast points, or raw vegetables for dipping.
Serves 6 to 8 as an appetizer.
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Herbed Goat's Cheese Spread
4 Tbs (60 ml) plain goat's cheese
1 cup (250 ml) non-fat ricotta or cottage cheese
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped scallions (spring onions)
2 small radishes, finely chopped
1 tsp (5 ml) chopped fresh tarragon, or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl, or process in a food
processor for a smoother dip. Refrigerate for at least 2 hours.
Serve with crackers, bread, pita toast, tortilla chips, or raw
vegetables. Serves 6 to 8 as an appetizer.
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Sardines in Tomato Sauce
3 to 4 medium tomatoes, coarsely chopped
1 green bell pepper (capsicum), seeded and coarsely chopped
1 small onion, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
3 Tbs (45 ml) chopped parsley
3 Tbs (45 ml) olive oil
1 tsp (5 ml) hot red pepper flakes, or to taste |
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) paprika
Salt and freshl;y ground pepper to taste
2 Tbs (30 ml) dry white wine (optional)
14 oz (400 g) canned sardines (preferably in olive oil), drained
Lemon wedges for garnish
Toasted bread for garnish |
Combine the tomatoes, bell pepper, onion, garlic, and parsley in a
food processor and process until all ingredients are finely chopped.
Heat the olive oil in a large skillet over moderate heat and add the
tomato mixture. Cook for 10 minutes. Add the red pepper flakes,
cumin, paprika, salt, pepper, and wine and simmer until the sauce is
reduced by half, about 10 minutes. Add the drained sardines and
simmer for 5 minutes, until the sardines are heated through. Serve
hot, cold, or at room temperature with lemon wedges and toast. Serves
4 to 6.
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Buffalo Chicken Wings
25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs (60 ml) butter or margarine
3 to 6 Tbs (45 to 90 ml) Louisiana hot sauce, Tabasco
sauce, or hot sauce of your choice, or more to taste
6 to 8 ribs celery, cut into 3 inch (8 cm) pieces
Blue cheese dressing for dipping
Cut the wings in half at the "elbow," and remove and discard the tips.
Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable
oil heated to 375°F (190°C) until the outsides are crisp and golden
brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter
in a saucepan and combine with the hot sauce. Place the cooked wings
in a large bowl and pour the sauce over them, tossing them to
thoroughly coat with the sauce. Serve with celery sticks and blue
cheese dressing. Serves 4 to 6.
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Anticuchos
1 beef heart (about 4 lbs, 2 kg)
16 cloves garlic, peeled and crushed
1 Tbs (15 ml) red or green hot chili peppers, finely chopped
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste
1 cup (250 ml) red wine vinegar
For the sauce:
1/4 cup (60 ml) dried hot red pepper (hontaka)
1 Tbs (15 ml) ground annatto (achiote) seeds*
1 Tbs (15 ml) vegetable oil
Salt to taste
* Available in finer supermarkets and Latin American specialty shops.
Trim the heart of fat and sinew and cut into 1 inch (2 cm) cubes.
Place the heart pieces in a large bowl and add the garlic, hot
peppers, cumin, salt, pepper, and vinegar. Add more vinegar if
necessary to cover. Marinate refrigerated 24 hours. Drain the heart
pieces and reserve both the heart pieces and the marinade.
For the sauce: Remove and discard the seeds and soak the dried peppers
in enough hot water to cover for 30 minutes. Drain the peppers and
place in an electric blender along with the annatto seeds, oil, and
about 3/4 cup (180 ml) of the reserved marinade. Blend until smooth;
the sauce should be quite thick.
Thread the heart pieces on skewers and brush with the sauce. Broil
over a charcoal fire or under an electric or gas broiler, turning to
cook all sides, for about 5 minutes. Serve with additional sauce on
the side. Serves 8 to 10 as an appetizer.
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Dilled Cucumbers
2 medium-sized cucumbers (seedless if possible)
1 Tbs (15 ml) salt
1/2 cup (125 ml) sour cream or yogurt
1/4 cup (60 ml) chopped fresh dill
Salt and freshly ground pepper
Slice the cucumbers paper thin and place in a colander. Sprinkle with
salt and weigh the cucumbers down with a plate and some canned good
for additional weight. Allow cucumbers to drain for 30 minutes to 1
hour. Turn the cucumbers out onto paper towels and press dry,
eliminating as much moisture as possible. Combine the cucumbers with
the remaining ingredients and serve chilled. Serves 4 to 6.
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Oriental Chicken Wings
1 lb (500 g) chicken wings, cut into individual joints
1 cup (250 ml) chicken broth
1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil |
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) molasses or brown sugar
1 clove garlic, finely chopped
1 whole star anise*, optional |
* Available in the spice section of finer supermarkets and Oriental
specialty shops.
Place the chicken wings in a large skillet or pot in a single later.
Add the remaining ingredients and bring to a boil. Reduce the heat
and simmer for 30 to 40 minutes uncovered, until the liquid is reduced
to a syrup-like consistency. May be served immediately, or
refrigerated and served at room temperature. The flavor improves
after a day in the refrigerator. Serves 4 to 6 as a dinner buffet
item.
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Artichoke Dip
2-14 oz (390 g) cans artichokes, drained and chopped
1/2 cup (125 ml) low-fat or fat-free sour cream
2 cups (500 ml) fat-free plain yogurt
1/4 cup (60 ml) Marsala or sherry wine |
3 Tbs (45 ml) finely chopped scallions (spring onions)
2 Tbs (30 ml) grated Parmesan cheese
2 Tbs (30 ml) chopped fresh chives |
Mix all ingredients together in a small bowl and spoon into a greased
oven-proof casserole. Bake in a preheated 350°F (180°C) oven for 30
minutes, until golden brown. Serve immediately with crackers, raw
vegetables, or toast points. Serves 4 to 6.
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Marinated Snow Peas
1 lb (500 g) snow peas or sugar snap peas
1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil |
1 tsp (5 ml) grated fresh ginger
1 clove garlic, finely chopped
2 Tbs (30 ml) sesame seeds |
Boil or steam the snow peas for no more than 30 seconds. Rinse under
running water to stop the cooking. Drain and combine with the soy
sauce, sesame oil, ginger, and garlic and allow to marinate at least
two hours or overnight. Sprinkle with sesame seeds immediately prior
to serving. Serves 4 to 6.
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Baked Brie
This makes an elegant addition to the buffet table, or may be served
as an hors d'oeuvre before you serve dinner. Simply wrap a round of
brie in packaged puff pastry or several buttered sheets of filo dough,
and bake in a 350°F (180°C) oven until the pastry is golden brown. It
is not necessary to trim the crust off the brie, although some cooks
prefer to do so. You may also top the brie with browned onions,
sauteed mushrooms, chutney, or fruit preserves prior to wrapping it in
the dough. Serves 6 to 8.
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Shrimp Toast
1/2 lb (225 g) raw shrimp, peeled and deveined
1 egg white
1 Tbs (15 ml) corn starch
1 tsp (5 ml) salt
1/2 tsp (2 ml) granulated sugar
1/4 tsp (1 ml) freshly ground black pepper |
2 cloves garlic, finely chopped
1 scallion, both green and white parts, finely chopped
1 narrow loaf French bread (baguette)
1 cup (250 ml) vegetable oil
Small bunch fresh flat leaf parsley |
Pulverize the shrimp to a paste with a food processor or blender. Add
the egg white, corn starch, salt, sugar, pepper, garlic, scallions and
stir well to combine. Cut the French bread into slices 1/2 inch (1
cm) thick. Spread the shrimp paste over one side of each slice.
Decorate each slice with a whole parsley "petal", stuck to the shrimp
paste. Heat the oil in a frying pan to about 375°F (190°C). Drop in
the bread slices, shrimp side down. Fry until the underside is brown,
then turn over and brown the other side. Remove from the pan with a
slotted spoon and drain on paper towels to remove excess fat. Serves
6 as a first course.
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Smoked Fish Platter with Three Sauces
Allow 3 to 4 ounces (75 to 100 g) of smoked fish per person. Arrange
attractively on a large serving platter an assortment of smoked fish
such as salmon, trout, herring, mackerel, or any other smoked fish
available in your area. You may also include canned smoked mussels,
oysters, or clams. Garnish the plate with lemon wedges, cherry
tomatoes, fresh parsley, and capers. Place the three sauces in small
bowls for diners to serve themselves.
Horseradish Sauce
1/2 cup (125 ml) whipping cream
2 Tbs (30 ml) prepared horseradish, or to taste
Salt and freshly ground pepper to taste
Whip the cream until it has thickened and about doubled in volume.
Fold in the prepared horseradish, salt, and pepper. Serve chilled.
Makes about 1 cup (250 ml).
Dill Sauce
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) chopped fresh dill
2 Tbs (30 ml) chopped capers
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Serve chilled. Makes
about 1 cup (250 ml).
Lemon Mustard Sauce
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) sour cream
3 Tbs (45 ml) lemon juice
2 Tbs (30 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Serve chilled. Makes
about 1 cup (250 ml).
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Country-Style Pate
1 lb (450 g) fresh pork fat, ground
1½ lbs (675 g) lean pork, ground
1½ lbs (675 g) calf's or beef liver, ground
1/2 lb (225 g) lean veal or beef, ground
6 Tbs (90 ml) butter
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1/2 lb (225 g) chicken livers, cut into 3 or 4 pieces
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) heavy cream |
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) flour
1 egg, lightly beaten
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) dried thyme
1/4 tsp (1 ml) ground nutmeg
Salt and freshly ground pepper to taste
1/4 lb (100 g) cooked ham, cut in 1/4 inch (5 mm) cubes
8 to 12 slices bacon |
Combine the ground pork fat, pork, liver, and veal or beef in a large
bowl. Melt half the butter in a large skillet over moderate heat and
saute the shallots and garlic until soft but not brown. Scrape the
contents of the skillet into the bowl with the meats. Melt the
remaining butter in the same skillet and saute the chicken livers for
3 to 4 minutes, until they are firm but still pink in the center.
Remove the livers to a plate using a slotted spoon. Add the Cognac to
the skillet and bring to a boil, scraping the pan to dissolve the
brown bits. Pour the Cognac over the meats. Add the cream, lemon
juice, flour, egg, allspice, thyme, nutmeg, salt, and pepper to the
meat mixture and knead with both hands until the mixture is well
blended. Continue to beat with a wooden spoon until the mixture is
light and fluffy. Fold in the ham cubes. Since this dish contains
raw pork, saute a small amount to taste for seasoning.
Line a deep, rectangular, 2 quart (2 L) terrine, or metal or glass
baking pan with a lid, with the slices of bacon. The slices should
overlap slightly and completely cover the bottom and sides of the pan.
If they are long enough to hang over the edge of the pan they can be
folded over the top of the terrine once it is filled. Otherwise, use
additional slices of bacon to cover the top. Spoon half the meat
mixture into the terrine, pressing it down firmly and smoothing it
with a spatula or the back of a spoon. Lay the chicken livers in a
row down the middle of the terrine, and spoon the remaining meat
mixture on top. Smooth the top of the meat mixture and fold the bacon
strips over the top, or use additional strips of bacon to cover the
top. Enclose the top of the terrine with aluminum foil and cover
tightly.
Place the terrine in a large baking pan in the middle of a preheated
350°F (180°C) oven and fill the baking pan with enough boiling water to
reach halfway up the side of the terrine. Bake for 2 hours. Remove
the terrine from the oven and remove the lid and foil. Loosely cover
with fresh foil and weight the terrine by placing a heavy pan, cutting
board, or canned goods weighing several pounds on top. Allow the
terrine to cool to room temperature, then place it in the refrigerator
with the weights in place until thoroughly chilled. To serve, remove
the weights and the foil and serve directly from the terrine it was
baked in. Serves 10 to 12.
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Barbecue Spread
Flesh of 2 to 3 ripe avocados, mashed
3 Tbs (45 ml) finely chopped onion
3 Tbs (45 ml) mayonnaise
2 Tbs (30 ml) ketchup
1 Tbs (15 ml) lime juice
1 Jalapeno pepper, seeded, finely chopped
Salt and freshly ground pepper to taste
Tabasco sauce to taste
Combine all ingredients in a small bowl and stir to combine
thoroughly. Serve with chips, crackers, or pita bread. Serves 6 to
8.
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Shrimp Cocktail
24 to 36* shrimp, peeled and deveined
1 lemon, sliced
15 whole peppercorns
1 recipe spicy hollandaise sauce (see below)
Lemon wedges
*Plan on 6 shrimp per person if using jumbo or extra large, and 8 per
person for large or medium sized shrimp.
Combine the shrimp, lemon slices, peppercorns, and enough water to
cover in a saucepan. Bring to a simmer over moderate heat, and remove
from the heat as soon as the water starts to boil. Allow to sit in
the hot water for 5 minutes, then drain and refrigerate for at least 2
hours, until well chilled. Spoon the sauce into a small bowl or wine
glass and arrange the shrimp by looping their curved bodies over the
edge of the bowl. Garnish with lemon wedges. Serves 4.
Spicy Hollandaise Sauce
(Note: This recipe does not multiply well. If you need more than 1
cup make two separate batches rather than one double batch.)
¼ lb (100 g) butter
3 egg yolks
2 Tbs lemon juice
Salt and freshly ground pepper to taste
2 Tbs (30 ml) ketchup or tomato sauce
Tabasco or hot pepper sauce to taste
Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt and pepper in the
container of an electric blender. Cover and blend on high speed for
about 5 seconds. Remove the cover and add the butter in a slow
stream, blending at high speed for approximately 30 seconds more. The
sauce should be smooth with no traces of unincorporated butter. If it
is not, replace the cover and continue blending until the butter is
completely incorporated, scraping the sides of the blender (with the
motor off) if necessary. Pour the sauce into a small bowl and whisk
in the ketchup and Tabasco sauce. Makes about 1 cup.
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Black Bean Dip
8 oz (225 g) Neufchatel cheese, softened
½ to ¾ cup (125 to 180 ml) cheddar cheese, grated
3 Tbs (45 ml) green onions, diced
½ tsp (2 ml) garlic powder
½ tsp (2 ml) cumin
½ tsp (2 ml) cayenne
1 dash salt, Optional
1 ½ tsp (7 ml) lime juice (fresh squeezed preferred)
Water, as needed to smooth
½ cup (125 ml) canned black beans, lightly drained
Combine and mix well, all ingredients except the black beans. Add beans and
beat lightly. Refrigerate and spread on crackers or tortilla chips.
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Pate de Foie de Volaille
1 lb (500 g) chicken livers, trimmed of fat and
discolored parts, rinsed and drained
1 onion, peeled and quartered
¾ cup (180 ml) melted butter
¼ cup (60 ml) grated onion
2 Tbs (30 ml) Cognac or other good quality brandy
1½ tsp (7 ml) salt
1½ tsp (7 ml) dry mustard
½ tsp (2 ml) freshly grated pepper
¼ tsp (1 ml) mace
Place the livers and onion quarters in a saucepan and cover with
water. Bring to a boil, reduce the heat to a simmer, and cook covered
for 20 minutes. Drain well and discard the onion. Grind the liver
three times in a meat grinder, or process in en electric food
processor until very smooth. Do not use an electric blender. Add the
remaining ingredients and mix thoroughly. Pack firmly into a 2 cup
(500 ml) bowl or mold (do not grease), and refrigerate for at least 3
hours or overnight. Serve in the mold, or remove from the mold by
rapping sharply on a cutting board and inverting onto a serving plate.
Makes about 2 cups, to serve 12 to 18 as hors d'oeuvre.
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Classic Clam Dip
1 small can (7 oz, 200 g) chopped clams, drained, juice reserved
1 8 oz (225 g) package cream cheese (room temperature)
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) Worcestershire sauce
1 Tbs (15 ml) onion, grated or chopped very fine
Salt and freshly ground black pepper to taste
Combine all ingredients plus 4 Tbs (60 ml) of the reserved clam juice in a
bowl and mix until thoroughly combined. Put mixture in a serving bowl and
serve with potato chips, crackers, or small pieces of raw vegetables.
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Peruvian Marinated Shrimp
1 to 1½ lbs (250-375 g) cooked shrimp, peeled and deveined
½ cup (125 ml) each: lemon juice, lime juice, orange juice
1 small onion, finely chopped
1 scallion (spring onion) green and white parts, finely chopped
1 tomato, peeled, seeded, and chopped
¼ cup (60 ml) chopped cilantro or parsley
Finely chopped red or green hot chile pepper, to taste
Salt and freshly ground pepper to taste
2 to 3 avocados, halved and pitted (optional)
Combine all the ingredients except the avocados in a glass or ceramic
bowl and stir to combine thoroughly. Chill for at least 1 hour before
serving. Serve mounded on the avocado halves, or on a bed of lettuce.
Serves 4 to 6.
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Shrimp Pate
5 (8 oz) packages cream cheese, softened
¼ C parsley
5 green onion tops, chopped
½ C mayonnaise
2 T poupon mustard
1 lb. salad shrimp meat, chopped
¼ t Worcestershire sauce
¼ t garlic powder
¼ t lemon juice
1 t Vermouth
Mix the cream cheese till smooth, add remaining ingredients. Chill
before using.
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Spiced Garbanzo Beans
2 cans (15 oz, 425 g each) garbanzo
beans (chickpeas, ceci), rinsed and drained
1 tsp (5 ml) olive oil
2 Tbs (30 ml) Worcestershire sauce or soy sauce |
1 Tbs (15 ml) chili powder or curry powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
Cayenne pepper to taste
Salt to taste |
Dry the rinsed and drained garbanzos thoroughly on paper towels. Heat
the oil in a large skillet over moderate heat and saute the garbanzos,
stirring frequently, until they begin to brown lightly, about 10
minutes. Add the remaining ingredients except for the salt and stir
to coat the beans. Transfer the beans to a baking sheet and sprinkle
with salt. Bake in a preheated 350°F (180°C) oven, stirring once or
twice, until crisp on the outside, about 20 to 25 minutes. Cool and
store for up to a week in an airtight container. Makes about 2 cups
(500 ml).
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Mussels Vinaigrette
2 lbs (1 Kg) mussels
1/2 cup (125 ml) olive or vegetable oil
3 Tbs (45 ml) red wine vinegar
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste |
2 shallots, finely chopped
3 Tbs (45 ml) finely chopped parsley
2 Tbs (30 ml) capers (optional)
Lettuce leaves for garnish |
Clean the mussels under running water, using a brush or the back of a
knife to scrape off any sand and seaweed. Remove the beard with a
knife. Place the mussels in a large pot with a tightly fitting lid
and do not add any liquid or seasoning. Cover the pot and cook over
high heat for 5 to 6 minutes, shaking the pot occasionally. Remove
from the heat and allow to cool enough to handle. Remove the mussels
from the shells, and discard the shells as well as any mussels that
did not open. Whisk together the oil, vinegar, mustard, salt, and
pepper. Add the mussels and the remaining ingredients, stirring
gently to combine. Refrigerate for at least 1 hour, or until ready to
serve. Serve on a bed of lettuce leaves, or in lettuce leaf cups.
Serves 4 to 6 as an appetizer.
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Taco Dip
1 package cream cheese, softened
1 jar Salsa or Picante Sauce
1 bunch of green onions, diced
1 bell pepper, seeded and diced
1 tomato, diced
1 small can of mushrooms, sliced |
1 small can of black olives, sliced (save a few
to decorate top)
1/2 C. Parmesan cheese
2 C. Cheddar cheese
1 bag of corn chips or tortilla chips |
Layer ingredients in the order given. You can use anything from a
cookie sheet or cake pan to individual bowls. Serve with chips.
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Fried Ravioli with Quick Tomato Sauce
For the sauce:
2 Tbs (30 ml) olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 14½ oz (411 g) cans of Italian-style
tomatoes, with liquid
3 Tbs (45 ml) coarsely chopped fresh basil
or 1 Tbs (15 ml) dried basil
Salt and coarsely ground pepper to taste
For the ravioli:
9 oz (255 g) frozen or refrigerated ravioli
of your choice
2 Tbs (30 ml) olive oil
Begin with the sauce. Heat the olive oil in a skillet over moderate
heat and saute the onion and garlic for about 5 minutes, until tender
but not brown. Add the tomatoes, breaking up the larger pieces with
the edge of a spoon if necessary, and bring to a boil. Simmer over
low heat for 15 minutes, until the sauce has thickened some. Add the
basil and season with salt and pepper. Makes about 2½ cups (625
ml).
Cook the ravioli according to the package directions. Drain and
manually separate the ravioli to prevent them from sticking together.
Blot dry with paper towels. Heat the olive oil in a skillet
(preferably non-stick) over moderate heat and saute the ravioli for 2
to 3 minutes per side, until lightly browned and slightly crisp.
Drain on paper towels and serve immediately. Serves 6 to 10 as an
hors d'oeuvre or 4 to 6 as a first course.
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Plantain Fritters
3 plantains, peeled
4 cups (1 L) water
4 cloves garlic, peeled and crushed |
3 Tbs (30 ml) salt
Vegetable oil for frying
Salt (optional) |
Cut the plantains diagonally into slices about 1 inch (2 cm) thick.
Combine the water, garlic, and salt in a large bowl and stir to
dissolve the salt. Add the plantains and soak for 15 to 30 minutes.
Drain and pat the slices dry with paper towels. Heat the oil to 350°F
(180°C) and deep-fry the plantain slices a few at a time until light
golden brown, about 7 minutes. Drain on paper towels, and when cool
enough so as not to burn yourself, place them between paper towels and
press with the palm of your hand to flatten them to about 1/4 inch (5
mm) thickness. Increase the temperature of the oil to 375°F (190°C) and
fry again, until crisp and golden. Drain on paper towels and sprinkle
with salt if desired. Serves 4 to 6 as an appetizer.
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Mushroom Strudel
Vegetable oil spray
8 oz (250 g) mushrooms, sliced
1 small onion, chopped
2 - 3 cloves garlic, finely minced
2 oz (60 g) low-fat cream cheese |
1 Tbs (15 ml) chopped fresh chives
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
6 sheets frozen phyllo dough, thawed |
Lightly spray a large skillet with the vegetable oil spray and saute
the mushrooms, onion, and garlic over high heat for about 10 minutes,
until the liquid has evaporated. Stir in the cream cheese, chives,
salt, pepper, and nutmeg. Lay the phyllo dough on a clean dishtowel
and spread the mushroom mixture about 1 inch (2 cm) away from the
short edge of the dough. Fold the sides over about 1/2 inch (1 cm)
and use the towel to help you roll it up like a jelly-roll. Place on
a lightly greased baking sheet and spray lightly with the vegetable
oil spray. Bake in a preheated 375°F (190°C) oven for 30 to 35 minutes,
until the phyllo is golden brown. Allow to cool for 5 minutes before
cutting individual portions. Serves 6 to 8.
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Cheese Puffs
2 egg whites, beaten until stiff
1 cup (250 ml) shredded Cheddar, Swiss,
or American cheese
1 tsp (5 ml) Worcestershire sauce |
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) dry mustard
Cayenne pepper to taste
10 to 20 (depending on size) small rounds
of bread, toasted |
Combine the beaten egg whites, cheese, Worcestershire sauce, paprika,
mustard, and cayenne, folding gently so as not to deflate the egg
whites. Spread this mixture on the rounds of toast. Place on a
baking sheet and place under a preheated broiler. Cook for 5 to 7
minutes, until the cheese mixture is puffed and golden brown. Serves
6 to 8 as a canape.
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Stuffed Gouda
1 small Gouda or Edam cheese, wax coating removed
1 to 2 Tbs (15 to 30 ml) red wine or Worcestershire sauce
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Scoop out the cheese, leaving a hollow shell. Grate or finely chop
the scooped out cheese and mix with the red wine or Worcestershire
sauce, mustard, salt, and pepper. Fill the shell with the cheese
mixture. Serve with crackers or thin slices of French bread.
Serves 2.
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Artichoke Dip
2-14 oz (390 g) cans artichokes, drained and chopped
1/2 cup (125 ml) low-fat or fat-free sour cream
2 cups (500 ml) fat-free plain yogurt
1/4 cup (60 ml) Marsala or sherry wine |
3 Tbs (45 ml) finely chopped scallions (spring onions)
2 Tbs (30 ml) grated Parmesan cheese
2 Tbs (30 ml) chopped fresh chives |
Mix all ingredients together in a small bowl and spoon into a greased
oven-proof casserole. Bake in a preheated 350°F (180°C) oven for 30
minutes, until golden brown. Serve immediately with crackers, raw
vegetables, or toast points. Serves 4 to 6.
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