Browsed by
Category: Appetizers & Snacks

Artichoke Heart & Red Pepper Bites

Artichoke Heart & Red Pepper Bites

6 oz. marinated artichoke hearts in oil

6 oz. roasted bell peppers

1 small chopped onion

2 minced cloves garlic

4 eggs

2 C. shredded Cheddar cheese

1/4 C. dry bread crumbs

2 T. chopped fresh parsley

Dash hot pepper sauce

Freshly ground black pepper

 

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 T. of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, and then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

Parmesan Crisps

Parmesan Crisps

3/4 C. Finely shredded Parmesan cheese
11/2 tsp. all-purpose flour

 

Preheat oven to 350°F and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Fat Smash Zucchini Latkes

Fat Smash Zucchini Latkes

2 T. Besan Chickpea Flour

4 Egg Whites

2 T. 1% Milk

2 Fresh Zucchini Squashes with Skin

2 tsp. Extra Virgin Olive Oil

 

Shred zucchini including skin. Beat egg whites with milk and desired seasonings. Add chickpea flour and stir until thoroughly combined. Add zucchini and toss well until coated. Heat oil in a frying pan over medium heat. Drop spoonfuls of zucchini mixture similar to the process of making pancakes. Cook 5 minutes per side.

Sugared Cranberries  

Sugared Cranberries  

Sugared Cranberries

 

These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find—not frozen.

 

1 C. fresh cranberries, washed, picked over

1 C. water

1 C. granulated sugar, plus 1/3 C. for coating

2 strips orange peel (no white pith)

 

Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.

Angels on Horseback

Angels on Horseback

12 Lg. freshly-shucked oysters

6 Thin slices smoked bacon, Cut in half

Paprika or white pepper

12 Wooden toothpicks, unflavored and not colored

1 tsp. Lemon juice or crisp Dry wine

2 slices Low-moisture Mozzarella cheese

 

Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, un-drained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8” in bottom of broiler pan. Broil slowly on low heat until done. Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking. Alternative method of preparation: Sauté shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.

Apricot Spread with Chevre

Apricot Spread with Chevre

 

2 (15.25-oz.) cans apricot halves, drained and chopped

2 tablespoons white balsamic vinegar

2 tablespoons minced onion

¼ teaspoon sea salt

1 teaspoon chopped fresh thyme, plus additional for garnish

32 baguette slices, cut on the diagonal

3 tablespoons walnut oil

1 cup chevre (may substitute blue cheese, brie or another soft cheese)

3 tablespoons chopped walnuts, toasted

Freshly ground pepper to taste

 

Place the apricots, vinegar, onion and salt in a medium saucepan. Cook over medium heat for 15 minutes or until mixture is thickened, stirring frequently (reduce heat to low towards the end of the cook time to avoid scorching). Stir in thyme and let cool. Meanwhile, brush the baguette slices with walnut oil. Place on a baking sheet and broil for 2 to 3 minutes or until lightly browned. To serve, top each baguette slice with ½ tablespoon of cheese and ½ tablespoon of the apricot mixture. Sprinkle with chopped fresh thyme and toasted walnuts.

Baked Brie with Sun-dried Tomato

Baked Brie with Sun-dried Tomato

2 oz. Brie cheese

1/2 oz. sun-dried tomatoes

1 T. fresh parsley

1/2 T. sliced almonds

Heat oven to 450 degrees F. Trim rind off the top of the cheese. Place on an oven-proof pie plate. Dice the tomatoes and chop parsley. Mix tomatoes with parsley; spread over cheese. Sprinkle with almonds, then bake 5-7 minutes, until heated through. Serve hot.

Ancho BBQ Chicken Wings

Ancho BBQ Chicken Wings

1 tsp. olive oil

1 small onion, minced

2 cloves garlic, chopped

3/4 C. tomato pureé

4 dried ancho peppers, roasted and pulverized

1/4 C. hoisin sauce

2 tsp. cayenne sauce

1 tsp. ground cumin

1/4 tsp. chile powder

1/2 tsp. cracked black pepper

Salt to taste

18 chicken wings or drumettes

Salt and black pepper to taste

For the sauce, heat olive oil in a saucepan until very hot. Add onion and garlic and sauté until you can smell the aroma. Add tomato pureé and simmer over low heat for about 2 minutes. Add peppers, hoisin, cayenne sauce, cumin, chile powder, and pepper and simmer for about 5 minutes, stirring often. Season with salt and set aside.   For the chicken, preheat oven to 350° F. Place wings or drumettes on a baking sheet and season with salt and pepper. Bake for about 5 to 10 minutes. After 10 minutes, brush generously with barbecue sauce. Bake for another 10 minutes, until chicken is tender. Serve warm.

Snail Snack

Snail Snack

Mayonnaise osnail snackr whipped cream cheese

Large tortilla (square if possible)

Lettuce or baby spinach

Sliced deli meat of your choice

Sliced cheese of your choice

Gherkin pickles

Chive stalks

If necessary, trim the rounded edges of the tortilla to make it square, then spread on a thin layer of the mayo or cream cheese.  Layer on the lettuce or baby spinach, then the meat and cheese, and roll it up tightly.  With the seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the snail’s heads, cut a pickle in half at an angle. Poke two small holes in the uncut ends and stick pieces of chive with knots at one end in each for antennae.  Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick, if necessary.

 

Yield:

Calories:

Fat:

Fiber:

Fried Chicken Wings

Fried Chicken Wings

1 lb. Chicken Wings

2 tsp. Salt

Black pepper

1 tsp. Honey

pinch 5 Spice Powder

1 tsp. soy sauce

2 oz. rice flour

pinch  salt

2 egg whites

 

Chop 1 Chicken wing into 2 pieces at the joint.  Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drumstick. Season with salt, pepper, honey/sugar, 5 Spice powder, soy sauce.  Beat up the egg white with a fork.  Dip chicken wing in the egg white then coat with the rice flour.  Deep fry till golden brown in color.

Pickled Mushrooms a la Grecque

Pickled Mushrooms a la Grecque

1 lb. fresh medium Mushrooms

1/8 tsp. Thyme

2 or 3 whole Black Peppercorns

1/8 tsp. Fennel seed

1 piece (1 inch) Bay Leaf

4 Cloves of Garlic, crushed

1 small Onion, chopped fine

3 T. Red Wine Vinegar

2 T. Olive Oil

1/4 tsp. Lemon Peel

3 tsp. Seasoned Salt

1/2 tsp. parsley

 

Wash mushrooms in cold water; trim off tip of the stalk. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes. Pour mushrooms and marinate into glass jar or refrigerator dish. Chill for several hours or, preferably over night. Serving day: Drain and serve cold with party picks.

 

Yield:

Calories:

Fat:

Fiber:

 

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

2 small zucchini thinly sliced

1 hefty tablespoon olive oil

salt + fresh pepper

3/4 C. ricotta

1 1/2 teaspoons lemon zest

1/2 teaspoon dried thyme

4 medium slices bread

Sprouts or Microgreens for Garnish

 

Preheat oven (or toaster oven) to 400°. Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened. Meanwhile, combine ricotta, lemon zest, 1/4 teaspoon salt, and dried thyme in bowl. Toast bread. Let cool (if desired) on wire rack. Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.

Pumpkin Seed Snacks

Pumpkin Seed Snacks

2 C. Pumpkin Seeds

1 tsp. Oil

1 tsp. Melted Butter

Salt

Wipe pumpkin seeds, but do not wash — they absorb too much water.  Mix oil and water and pour over seeds.  Toss to coat.  Sprinkle with salt.  Bake at 350 degrees for about 30 minutes or until golden brown and crisp.

 

Watermelon with Fennel Salt

Watermelon with Fennel Salt

2320231 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

Yield:

Calories:

Fat:

Fiber:

SHRIMP TEQUENOS

SHRIMP TEQUENOS

Peru SHRIMP TEQUENOS

8 ounces shrimp, peeled

2 scallions, finely chopped

1 egg yolk

Salt and pepper

24 wonton wraps

Vegetable oil for deep frying

1 cup mayonnaise

2 tablespoons aji amarillo paste (or to taste)

Juice of 1/2 lime

Salt and pepper

 

Although tequenos are native of Venezuela, Peruvians have adopted them as their own, and eat them whenever they get the chance. These fried cheese-filled wonton fingers, served with guacamole sauce, have inspired many new variations in the past few years. Here you have them filled with shrimp and served with aji amarillo sauce.

 

Finely chop the shrimp and combine with scallions, egg yolk, salt, and pepper. Put 1/2 tablespoon of this mix on one side of the wonton sheet, and roll the sheet around it, leaving a little edge unrolled. To close, wet your finger and pass it along the edge of the wonton sheet, and then finish rolling. Do the same to close the side ends, pressing with your fingers to make sure the dough sticks well.            You can do these first steps in advance, cover the uncooked tequenos, and keep in the fridge for up to 2 hours. Fry them right before serving. For the sauce, combine mayonnaise with aji amarillo paste, lime juice, salt, and pepper. Put 1/2 cup vegetable oil in a frying pan over medium/high heat, and fry a few tequenos at a time, turning them once until they are golden brown. Transfer to a dish covered with paper towels, to absorb the excess oil. Serve immediately with the aji amarillo sauce on the side, to dip them in.  Tequenos can be filled with crab salad, chopped roasted chicken, cheese, vegetables, or even cooked apples with butter and sugar. When it comes to this finger food, sky’s the limit.

Conchitas a la Parmesana

Conchitas a la Parmesana

Peru  Conchitas a la Parmesana

12 bay scallops in the half shell

Salt and pepper

12 drops Worcestershire sauce

12 drops lime juice

4 tablespoons butter

12 tablespoons Parmesan cheese, grated

 

This is a traditional hors d’ oeuvre, made with bay scallops covered in grated Parmesan cheese, and ran under the broiler for a few minutes. When served, the cheese is bubbling but the scallops remain almost raw. A crowd pleaser!

 

Preheat the broiler. Clean and wash the scallops in the half shell, dry, and season with salt and pepper. Put them in a baking tray and season each one with a drop of Worcestershire sauce and a drop of lime juice. Cover with one tablespoon grated Parmesan cheese, and 1/2 teaspoon butter.  Run under the broiler for about 4 minutes or until the cheese is bubbling and golden brown. Serve immediately, piping hot, with lime slices on the side. If you can’t find bay scallops in the half shell, broil them in small ramekins. If you don’t find scallops, you can use razor clams.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

1/4 C. sugar

1/4 C. lemon juice

2 tsp. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.  In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.  Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

spicy bacon wrapped shrimp

Yield:

Calories:

Fat:

Fiber:

Zesty Seafood Spread

Zesty Seafood Spread

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Charred Corn Guacamole with Chips

Charred Corn Guacamole with Chips

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment

Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

 

Yield:

Calories:

Fat:

Fiber:

 

Tomi’s Smoke-A-Dilly Salmon

Tomi’s Smoke-A-Dilly Salmon

½ lb Smoked Salmon

8 oz light or fat free cream cheese

2 T. Smart Balance Mayo

2 T. Tillamook Fat Free Sour Cream

1-2 T.  Fresh Horseradish – creamed

1 Large Lemon – the juice and zest the rind

1 tsp.  Dill

1   small bunch of green onions/chives, finely chopped

A few shakes of Louisiana Hot Sauce or tobacco – can be omitted, but tastes so good, not spicy!*

A couple grinds of pepper

A pinch of salt

A pinch of paprika

 

Flake the salmon, set aside. In food processor/blender add remaining ingredients and blend well. Mix the salmon with the spread and Viola! Like Tuna fish salad but better…with salmon, and zippy! OR:  Throw it all in the food processor and it’s a zippy smoked salmon dip!

 

Yields: 8 servings

Calories: 77

Fat: 3

Fiber: 0g

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

 

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

 

Yield:

Calories:

Fat:

Fiber:

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

Yield:

Calories:

Fat:

Fiber:

Crispy Cheese Stars

Crispy Cheese Stars

Crispy Cheese StarsFlour tortillas

Sliced cheese (cheddar, provolone, or mozzarella)

Chili powder or paprika

2 Star Cookie Cutters, in graduated size

 

Heat the oven to 350°. Use the larger cookie cutter to cut out stars from flour tortillas (about 5 per 10-inch tortilla). It’s easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the stars on a foil-covered cookie sheet for 5 minutes.  Use the smaller cookie cutter to cut out an equal number of cheese stars from the sliced cheese and place them atop the tortilla ones. Bake the stars for 2 more minutes or so until the cheese melts.  Sprinkle the stars with chili powder or paprika and let them cool before serving.

 

Yield:

Calories:

Fat:

Fiber:

Cheese & Pesto Spread

Cheese & Pesto Spread

Two_Cheese_Pesto_Spread8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese.  For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender.  Blend with on and off turns until paste forms.  Gradually add remaining oil, blending on low speed until smooth.  Beat cream cheese and Brie together till nearly smooth.  Beat whipping cream until soft peaks form.  Fold whipped cream into cheese mixture.  Line a 4 C. Mold with plastic wrap.  Spread 1/4 of cheese mixture into mold.  Top with 1/3 Pesto mix. Repeat layers.  Top with Cheese mixture.  Chill 6-24 hours.  To serve, unmold on plate.  Remove plastic wrap.  Garnish with fresh basil if desired.

 

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix

 

2/3 C. sugar (white, granulated)

2 tsp. ground cinnamon

9 C. Chex Cereal

1/2 C. salted butter

1 C. packed brown sugar

1/4 C. corn syrup

1/4 tsp. baking soda

 

Preheat oven to 350. Line a large baking sheet with foil or parchment, and spray with nonstick baking spray, or brush/rub with butter. Combine white sugar & cinnamon in a small bowl, and set aside. Pour cereal into a large, heat-safe bowl, and set aside. In a heavy saucepan over medium heat butter, brown sugar, and corn syrup until the mixture comes to a boil, and let boil for one minute, stirring constantly.  Remove from heat, and stir in baking soda. Pour hot butter/sugar/soda mixture over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet & sprinkle evenly with cinnamon/sugar mixture

Place into hot oven and bake for about 5 minutes, then flip and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container

Portobello “Toast” with Goat Cheese and Pine Nuts

Portobello “Toast” with Goat Cheese and Pine Nuts

Portobello “Toast” with Goat Cheese and Pine Nuts

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

1 1/2 ounces goat cheese

1 T. pine nuts

1 handful snipped chives

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Remove the mushrooms from the broiler, top with the cheese, and sprinkle with the pine nuts. Return to the broiler for 2 minutes more. Remove from the broiler and sprinkle on the chives.

 

Yield: 1 serving

Calories: 150

Everything Lox Lunch

Everything Lox Lunch

Everything Lox Lunch

If I learned one thing in fifteen years as a New Yorker, it’s that bagels and lox are always the answer to a crowd descending on your tiny space. I am an everything on my bagel kind of girl: crème fraîche, lox, red onions, capers, chives—give me all the toppings. For company, or even your own family, put out a platter of the freshest bagels you can get (smaller, not larger, are usually better). Then be lavish with topping options.

 

BAGELS: Plan on one bagel per person. Include a variety; sesame and poppy seed seem to always go first, so buy extra. Skip the blueberry.

 

SOMETHING CREAMY’: Cream cheese is great, and crème fraîche is even better—it’s easier to spread one-handed. Opt for plain, and let the toppings shine.

 

SMOKED FISH: Cured lox or gravlax should be moist looking, and beautifully sliced, with plump flesh. Hot-smoked salmon and any other smoked fish you can get your hands on belong, too. We love ultra-smoky trout and tender smoked whitefish with its shimmery golden skin. Lay them on a platter with a small fork for self-service.

 

TOMATOES: Even pale, off-season tomatoes work in this spread, but if you can, opt for small heirlooms (less juicy than their meatier counterparts) or medium size brown tomatoes like Kumato. Slice them thin, and salt them.

 

ONIONS: Even if you don’t love them yourself, onions are a must. Go for thinly sliced red onions, raw or pickled.

 

CAPERS: The ultimate lox garnish, capers and caper berries add signature tang. Tiny capers or sliced caper berries can be slipped under layers of lox to stay put.

 

DILL: Any fresh herbs make this spread more gorgeous, but dill will shine for its delicate flavor.

 

 

 

Parmesan Puffs

Parmesan Puffs

2 lg. Egg whites
1 C. Freshly grated Parmesan
A Pinch Cayenne
Vegetable Oil for deep-frying

Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls. In a 3-quart heavy kettle heat 1 inch oil to 375° F. Working in batches, fry balls, turning them, until golden, about 2 minutes, transferring to paper towels to drain. Serve Parmesan puffs warm as an accompaniment to soup or as an hors d’oeuvre.

Bruschetta with Tomatoes, Blue Cheese, and Pecans

Bruschetta with Tomatoes, Blue Cheese, and Pecans

2 ounces cream cheese, softened

1/2 C. crumbled blue cheese

2 T. coarsely chopped pecans

4 slices bread, crusty, firm-textured, cut about 3/4-inch thick

2 cloves garlic, peeled and halved

2 large Florida tomatos, sliced about 1/8-inch thick

Fresh ground black pepper, to taste

Chopped fresh basil or dried basil, for garnish

In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.  Mix in the pecans. Preheat the broiler.  Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.  Watch it carefully so it doesn’t burn.  Rub one side of each piece of bread with garlic.  Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.  Pepper the tomatoes lightly, then garnish with basil and serve.

Honey Pecan Stuffed Snow Peas

Honey Pecan Stuffed Snow Peas

Honey Pecan Stuffed Snow Peas

 

1 c. pecans, chopped fine

2 T. butter, melted

1/4-1/2 tsp. cayenne pepper

1/4 tsp. salt

1-8 oz. pkg. cream cheese, softened

4 tsp. honey mustard

2 tsp. brown sugar

salt to taste

dash of cayenne pepper to taste

50-75 snow peas

 

You can either roast the pecans in the oven or microwave until lightly golden brown. I use the microwave and use a small baking stone. Put the melted butter with the pecan pieces and sprinkle with the salt and cayenne pepper. In microwave they will need about 2 minutes, in oven at 300° about 5-10 minutes. Blanch the snow peas in boiling water for about 20 seconds. Drain and rinse in cold water and then put in ice water for a couple of minutes to stop cooking process. Lay out on paper towels to dry. Using a small paring knife, snip the end off and remove strings. Use the tip of the knife to slit the pods open. Be careful not to tear the pods. Mix the cream cheese, honey mustard, brown sugar, salt and cayenne together in your electric mixer bowl. Beat until creamy and you have no lumps. Put this mixture in a decorating bag and pipe a small amount in each pea pod. You do now want them full of the cheese mixture because I think it is just too much cream cheese and you want to leave room for the nuts. When you are finishing piping about 10-20 of your peas, sprinkle some of the roasted pecans onto the cheese mixture and give them a little press. You can start lining these up on your serving dish. When you have finished filling all of them and have them on your tray, cover with plastic wrap until serving.

Oopsie Bread (Low Carb)

Oopsie Bread (Low Carb)

Oopsie Bread (Low Carb)

 

Nonstick cooking spray

3 large eggs

1/8 teaspoon cream of tartar

3 oz cream cheese, softened

1/8 teaspoon salt

 

Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray it with nonstick spray.  Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff. In a separate bowl, whisk together the yolks, cream cheese and salt, until smooth. Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly. Bake about 30 minutes, until golden-brown. Cool a couple of minutes on the cookie sheet, then gently transfer the oopsie rolls to a wire rack to cool completely. Oopsie rolls are best eaten on the day they are made. They do not store well.

 

 

Calories: 91.3

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

 

16-20 dates

8-10 strips of bacon

4 ounces of soft goat cheese

 

Pre-heat the oven to 400 degrees. With a paring knife, make a small cut in each date without slicing the entire thing all the way through (you just want to leave enough room to add goat cheese to the inside). If there are pits, remove them. Use a small spoon to fill each date with goat cheese. Cut each piece of bacon in half (width-wise) and wrap each stuffed date with half a piece of bacon. Bake for 20-30 minutes or until the bacon is cooked all the way through and starting to get crispy around the edges. Serve hot and enjoy!

Brave Horse Tavern’s Deviled Eggs

Brave Horse Tavern’s Deviled Eggs

Brave Horse Tavern’s Deviled Eggs

Pickled Garlic

 

1 C. Water

2/3 Apple Cider Vinegar

½ C. Sugar

1 tsp. Salt

1 tsp. Mustard Seeds

1 Bay Leaf

1 C. chopped Green Garlic NOTE: If you can’t find green garlic, substitute a head’s worth of peeled garlic cloves, and thinly slice the garlic before adding it to the top of each egg.

 

Deviled Eggs

 

6 eggs

4 thick slices smoked bacon

3 tablespoons sour cream

2 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon sambal or other spicy Asian chile sauce

¼ teaspoon Tabasco or other hot pepper sauce

2 tablespoons finely chopped fresh chives

¼ cup diced pasilla or poblano peppers

2 tablespoons finely chopped fresh Italian parsley

 

Make the pickled garlic: Bring the water, vinegar, sugar, salt, mustard seeds, and bay leaf to a boil in a small saucepan, stirring until the sugar has dissolved completely. Add the garlic, simmer for 5 minutes, then remove the pan from the heat and let cool to room temperature. (The garlic can be made up to 1 week ahead and stored in an airtight container in the refrigerator, in its pickling liquid, until needed.) Make the deviled eggs: Place the eggs in a saucepan and add cold water to cover. Bring to a boil over high heat. When the water boils, remove the pan from the heat, cover, and let sit for 12 minutes. Drain the eggs, let cool in a bowl of ice water, and peel. Meanwhile, cook the bacon over medium heat in a large saucepan until crisp, about 10 minutes, turning occasionally. Transfer to a paper towel-lined plate, reserving the bacon fat for the egg filling, and set aside. (Yes, you can eat a piece. The chef accounted for this.)

4- Cut the eggs in half lengthwise, transferring the yolks to a medium bowl and the whites to a serving platter. Add the sour cream, mayonnaise, mustard, sambal, Tabasco, chives, and ix/2 teaspoons of the bacon grease. Finely chop the bacon and add about three-quarters of it to the yolk mixture. Just before serving, pile the yolk mixture into the egg whites. Top each egg with some of the leftover bacon, pasilla peppers, parsley, and a few pieces of pickled green garlic and serve.

Birdseed Muffins

Birdseed Muffins

1/4 cup plus 2 tablespoons sunflower seed

1/2 cup rolled oats

2 tablespoons wheat germ

1/4 cup millet

1/4 cup sesame seeds

1 tablespoon flax seeds

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

4 ounces of butter

1/2 cup sugar

2 large eggs

1/4 cup mild-flavored honey. such as clover

1 1/4 cups buttermilk

 

For the topping:

2 tablespoons millet

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

 

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

 

Yield:

Calories:

Fat:

Fiber:

Crispy Onion Bhajis

Crispy Onion Bhajis

Crispy Onion Bhajis

 

2 white onions, sliced or spiralized using the flat noodle blade

3/4 cup | 105 grams gram flour/chickpea flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 green chili, , deseeded and finely chopped

2 tablespoons freshly chopped cilantro

1 teaspoon lemon juice

5-6 tablespoons water

coconut oil for frying

 

Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands. Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you’ve got about a half inch layer of oil. Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone. Serve these hot on their own or with a cucumber mint raita and enjoy!

Brandied Cheese Spread

Brandied Cheese Spread

1/4 tsp. instant coffee granules
1 T. hot water
1 (8-ounce) package cream cheese, softened
1/4 C. sugar
2 T. sour cream
2 T. brandy
1 (2-ounce) package slivered almonds, toasted and chopped

Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 C.. Serve with gingersnaps or sliced apples and pears.

Los Pickles de Yucatán

Los Pickles de Yucatán

Los Pickles

Pickled Radishes

 

2 bunches small radishes (about 24), trimmed and quartered (2 cups) ¥2 cup white vinegar

1/2 cup fresh lime juice (from 5 to 6 limes)

1 tablespoon kosher salt

 

Pickled Greens

 

1 bunch beet greens or mustard greens, thoroughly washed and stemmed

2 tablespoons sugar

1 tablespoon kosher salt

1 cup white vinegar

1/3 cup water

 

Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.

Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.

 

Pickled Nopales

 

2 nopales (cactus paddles)

1/2 habanero

2 tablespoons sugar

1/2 teaspoon kosher salt

1 cup white vinegar

 

Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture—this is normal with nopales.)

 

Pickled Habaneros with Chile Pequm

 

2 cups habaneros, left whole

1 tablespoon pequm chiles

1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant

1 cup white vinegar

1/2 cup sugar

1 tablespoon kosher salt

Let sit, refrigerated, for 2 days before serving.

 

 

Pickled White Onions

 

1 white onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

 

Pickled Red Onions

 

1 red onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1/4 cup fresh lime juice (from 2 to 3 limes)

1/4 cup sugar

1 tablespoon kosher salt

 

 

Pickled Spring Onions

 

8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths

3 habaneros (left whole)

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

Pickled Red Bell Peppers

 

1 large or 2 small red bell peppers, cored, seeded, and cut into long strips

1/2 cup water

1/2 cup white vinegar

2 tablespoons sugar

1/2 teaspoon kosher salt

 

 

Pickled Sandia

 

3 cups water

1 tablespoon plus 1 teaspoon kosher salt

2 cups 1-inch squares peeled watermelon rind (a little red is okay)

1 cup white vinegar

1/4 cup sugar

 

Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.

 

 

Pickled Pina

 

1/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds

2 tablespoons olive oil

1/4cup honey

Pinch of kosher salt, plus 1 teaspoon

1 dried arbol chile

1/2 cinnamon stick

1 teaspoon allspice berries

1/2 teaspoon black peppercorns

1 cup apple cider vinegar

2 tablespoons sugar

 

Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside.  Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.

Asian Ostrich Satay with Sesame Seeds on Skewers

Asian Ostrich Satay with Sesame Seeds on Skewers

1/3 C. of soy sauce

2 tsp Asian sesame oil

2 tsp minced gingerroot

2 large garlic cloves, finely minced

2 tsp. rice vinegar

1-2 tsp. sugar

1/2 tsp. freshly ground white pepper

1 1/2 T. lightly toasted sesame seeds

1 pound ostrich filet, partially frozen for easy slicing

Fresh cilantro sprigs (optional)

 

Mix together soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy mixture. Toss well to coat all the slices and let stand at room temperature for 1 hour.  Prepare grill. Thread meat on skewers. Place skewers on grill rack, not touching each other. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Cook rare to medium-rare. Do not overcook. Arrange on a clean serving plate and garnish with cilantro. May want to use Southeast peanut sauce for dipping.

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

2 (8-ounce) packages of low-fat cream cheese, softened

1 package ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

5 to 7 strips bacon, cooked and crumbled

¼ C. Green Onions or 1/3 C. Chives, optional

 

Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.