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Category: Appetizers & Snacks

Lemon Drop Martini Cubes

Lemon Drop Martini Cubes

LEMON DROP MARTINI CUBES

3 3-oz. pkg. lemon-flavor gelatin

2 ¾ cups boiling water

1 cup vodka

6 Tbsp, lemon juice

Nonstick cooking spray

Sugar and/or lemon slices

In a large bowl stir together lemon gelatin and boiling water until completely dissolved. Add vodka and lemon juice. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill 3 hours or until firm. Cut into 1-inch squares. Serve in sugar-rimmed cocktail glasses with lemon slices.

number of servings 6

per Serving 260 cal., o g fat, o mg chol., 244 mg sodium, 42 g carb., o g fiber, 41 g sugars, 4gpro.

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

5 eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt, plus more for seasoning

1/3 cup flour

8 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

¼ cup soy sauce

2 T. rice vinegar

2 T. mirin

1 teaspoon hot chili sauce or Sriracha, optional

½ teaspoon sesame oil

1 teaspoon sugar

Grapeseed or other neutral oil for frying

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

1 cup Ricotta Cheese

¼ cups Parmesan Cheese

1 whole Lemon, Juiced And Zested

¼ cups Chopped Basil

Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms

1-½ cup Flour

1 T. Baking Powder

1-½ cup Soda Water

Vegetable Oil, For Frying

More Lemon Slices For Serving

 

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!

Roasted Red Peppers with Pesto & Goat Cheese

Roasted Red Peppers with Pesto & Goat Cheese

Roasted Red Peppers with Pesto & Goat Cheese

8 baby red bell peppers

2 heaping tablespoons prepared pesto

1 tablespoon olive oil

2 tablespoons balsamic vinegar

3 ounces goat cheese

fresh oregano (optional)

 

Preheat oven to 4oo degrees. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted. Optional: sprinkle chopped fresh oregano over peppers before serving.

Blistered Green Olives

Blistered Green Olives

Blistered Green Olives

 

1 (15oz) can green olives (well drained)

1 tbsp olive oil

1 tbsp fresh minced garlic

1/2 tsp red pepper flakes (more if you like it real spicy)

 

In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister”.  Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.  Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.  Enjoy hot or cold! I like them both ways.  Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.

Deviled Clams

Deviled Clams

Deviled Clams

2 dozen cherrystone clams (or littleneck clams)

1/2 cup water

1/2 green bell pepper (minced)

1 small onion (minced)

3 tablespoons butter (melted)

1/2 cup dry breadcrumbs

1/2 teaspoon ground thyme

1/8 teaspoon Tabasco sauce

4 slices bacon (partially cooked and diced)

Garnish: minced fresh parsley, pinch of paprika, and lemon wedges

Scrub the clams thoroughly and then put them on a rack in a large kettle or stockpot with 2 inches of water in the bottom. Or put the clams right in the water. Cover and heat over medium-low heat for about 7 to 10 minutes, or until the clams open. Drain and discard any unopened clams. Open and separate the top and bottom shells. Slice a knife under the clams to remove them from the shell.  Rinse the shells and choose the 24 best looking shells for serving. Set the shells aside. Mince the clams with a knife or pulse a food processor and transfer to a bowl. In a skillet over medium heat, melt the butter. Add the green bell pepper and onion and cook until tender, stirring frequently. Add the bell pepper and onion to the minced clams along with the bread crumbs, ground thyme, and Tabasco sauce. Heat the broiler. Arrange the clam shell halves in a shallow baking pan; fill shells with the minced clam mixture and sprinkle each with diced bacon. Place under broiler and broil under medium heat until browned, about 5 to 10 minutes. Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.

 

Three Herb Deviled Eggs

Three Herb Deviled Eggs

12 hard-cooked eggs, peeled
1/4 C. mayonnaise or salad dressing
1/4 C. dairy sour cream
2 to 3 tsp. Dijon-style mustard
2 T. snipped fresh parsley
2 T. snipped fresh dill or 1-1/2 tsp. dried dillweed
2 T. snipped fresh chives or 1-1/2 tsp. dried chives
Sea salt or salt
Fresh ground black pepper
Paprika or cayenne pepper (optional)
 
Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)   Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

1 T. olive oil

1 medium onion, thinly sliced

1 medium jar Gold’s Borscht

4oz. goat cheese

1 tsp. dried thyme

1 tsp. salt

1 long baguette, sliced and toasted

1 T. chopped chives

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In a medium bowl, strain the borscht, reserving the liquid for another use. In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 T. of the borscht liquid, one at a time. Assemble the crostini by smearing 2 tsp. of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

 

12 ounces (340 g) ricotta

1 large egg plus 1 yolk

1⁄4 C. plus 2 T. (88 ml) heavy cream

2 T. grated Parmigiano Reggiano

1 T. grated pecorino

1 T. grated lemon zest

2 tsp. chopped marjoram, plus more for garnish

2 T. (30 ml) extra-virgin olive oil, plus more for the ramekins

Kosher salt and freshly ground black pepper

6 ounces (170 g) asparagus, trimmed

2 tsp. (10 ml) lemon juice

 

Position a rack in the center of the oven and heat the oven to 350°F (180°C). Put the ricotta, egg, yolk, heavy cream, Parmigiano, pecorino, 2 tsp. of the lemon zest, marjoram, 1 T. of the oil, and 1 tsp. salt in a large bowl. Whisk the ingredients until smooth and thoroughly combined. Oil five 4-ounce ramekins. Fill the ramekins about two-thirds of the way with the ricotta mixture. Put the ramekins in a 9 x 13-inch baking dish. Add enough warm water to come halfway up the sides. Bake in the oven until the mixture has puffed and is lightly golden brown, 35 to 40 minutes. Meanwhile, remove the tips from the asparagus and set them aside in a large bowl. With a vegetable peeler shave the asparagus, discarding the first shavings. Add the shavings to the bowl with the tips. Mix in the remaining 1 tsp. of lemon zest, the lemon juice, 1/4 tsp. of salt, and a few grinds of pepper. Add the remaining 1 T. of oil and toss well to combine. To serve, invert the ricotta custards onto five small appetizer plates. Top each with the shaved asparagus and some marjoram and serve.

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

2 1⁄2 ounces (75 g) rustic bread

3 large eggs

7 ounces (200 g) grated mild provolone

3 1⁄2 ounces (100 g) grated aged pecorino

1 3⁄4 ounces (50 g) grated Parmigiano Reggiano

Pinch of baking soda

Canola oil, for frying

 

Cut the crust off the bread and discard or reserve for another use. Cut the bread into pieces, put into the bowl of a food processor, and pulse until coarse. Add the eggs, provolone, pecorino, Parmigiano, and baking soda; puree until smooth. Transfer to a large bowl, cover with plastic wrap, and refrigerate until completely chilled, about 1 hour.  Scoop up a generous tsp.ful of the mixture and shape it into a 1-inch ball with your hands. (If the mixture is sticky, lightly dampen your hands with a little olive oil.) Transfer to a rimmed baking sheet lined with parchment paper and continue shaping the balls. Position a rack in the center of the oven and heat the oven to 200°F (90°C). 4. Heat 1/2 inch of canola oil in a large straight-sided skillet or cast-iron pan until shimmering hot. Add the fritters in batches and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer to an ovenproof plate lined with paper towels and keep warm in the oven while frying the remaining fritters. Serve immediately.

Popunders

Popunders

Popunders

 

These custardy cups don’t achieve the same height as their lofty cousins, but in exchange they are the perfect vehicle for preserves both sweet and savory. They also reheat better and can be made in mini-muffin tins and filled. They are especially great as part of an appetizer menu, filled with savory items, such as small spoonfuls of chutney and a few crumbles of cheese.

 

Nonstick spray, for muffin pan

1 C. whole milk

2 large eggs

1 C. all-purpose flour

3/4 tsp. fine sea salt

1/4 C. jam or chutney

 

Spray a 12-C. muffin pan thoroughly with nonstick spray.  Combine the milk, eggs, flour, and salt in a blender and purée until smooth, about 30 seconds, scraping the sides down once. Divide the batter evenly in the prepared muffin  pan. Each cavity will be about a third of the way full. Place the muffin pan in a cold oven and set it to 450°F/232°C. Bake until they brown and puff up a bit, 18 to 22 minutes. Try not to open the oven too often to check them, as it slows down the baking time. They should remain concave in the center, but if they do puff all over, know that they will settle back down. Popunders (and popovers) are best served warm, so plan on serving these as soon as they come out of the oven. If you do have leftovers, they are best reheated in a toaster oven. If you’re serving them all at once, fill each concave center with about 1 tsp. of jam. If they’ve puffed more than you’d like, press the centers down with a spoon before filling. Note: For more traditional popovers with airy lift, preheat the oven prior to baking and divide the batter between just 8 muffin or popover cavities in an oiled, straight-sided muffin pan.

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

 

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

 

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.

Bagels with Leeks & Cheese

Bagels with Leeks & Cheese

2 Leeks

2 tbsp butter

Generous 1 cup grated Gruyere cheese

2 scallions, finely chopped

Salt and pepper

1 tbsp chopped fresh parsley

2 fresh bagels

 

Trim the leeks, discarding the green ends, and split down the center, leaving the root intact.  Wash well to remove any grit and slice finely, discarding the root. Melt the butter over low heat in a large sauté pan and add the leeks. Cook, stirring constantly, for 5 minutes, or until the leeks are soft and slightly browned. Let cool. Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt and pepper to taste together. Split the bagels and toast lightly on the bottom. Spread the cheese mixture over the top of each bagel and place under the preheated broiler until bubbling and golden brown.  Serve at once.

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

3 rabbit legs (or chicken thighs)

Sea salt and freshly ground black pepper

3 1/2 tablespoons (50 g) butter

3 1/2 tablespoons (50 ml) olive oil

A few sprigs fresh thyme

1 cup (250 ml) white wine

About 1/2 cup (125 ml) crème fraîche

3 tablespoons chopped fresh tarragon

Juice and finely grated zest of at least 1/2 lemon, or to taste

Crusty’ bread, a nice baguette, or toast

Possibly some cornichons (small French pickles)

 

Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.

 

Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.

 

Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.

Zippy Italian Popcorn

Zippy Italian Popcorn

1 sack reduced fat natural flavor microwave popcorn, cooked to package directions

2 T. butter

1 tsp. garlic powder or granulated garlic

1 tsp. dried oregano

1 tsp. crushed red pepper flakes

1/3 C. grated Parmigiano, eyeball it

 

Pop the corn and place in a bowl. Place butter and spices in a small C. or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

Toasted Seeds with Honey & Soy Sauce

Toasted Seeds with Honey & Soy Sauce

Toasted Seeds with Honey & Soy Sauce

 

1 tablespoon vegetable oil

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 tablespoon honey

1 tablespoon soy sauce

 

Heat the oil in a non-stick frying pan over medium heat. Add the seeds and cook, stirring constantly, for about 2-3 minutes, or until the seeds begin to brown. Remove from heat and add the honey and soy sauce to the pan. Return to heat and stir for about 1 minute, until seeds are coated evenly. Spread the seeds on a baking sheet to cool. Store in an airtight container.

 

Seeds may stick together a bit.

 

From First Meals

Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives

Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives

1 loaf, 24 inches or longer, crusty bread

2 or 3 large cloves garlic, crushed

Extra-virgin olive oil, for drizzling

4 small to medium vine ripe tomatoes

1 lemon, juiced

Coarse salt

4 whole pimento peppers, drained, found in glass jars with Spanish and Mexican foods in market

1 1/4 lb. manchego cheese

2 C. assorted large olives, green and black stuffed or pitted, mixed — take your pick

3-inch party picks

 

Preheat broiler to high. Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket. Slice tomatoes and arrange on a platter. Dress with lemon juice and salt. Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese. Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

Seville-Style Olives

Seville-Style Olives

Seville-Style Olives

 

1 lb. large Green Spanish Olives

¼ C. EVOO

¼ C. Sherry Vinegar

6 Anchovy Fillets, minced

6 cloves Garlic, peeled and crushed

1 T. minced fresh Thyme

1 tsp. Crushed Red Pepper Flakes

4 Bay Leaves

 

Place olives in large bowl and bruise them with back of wooden spoon.  Add all the other ingredients and stir.  Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid).  Marinate in refrigerator for a week.  Remove bay leaves and serve at room temperature.

 

From Crowd Pleasing Potlucks

Planet Hollywood® Pot Stickers

Planet Hollywood® Pot Stickers

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying

12 wonton wrappers (3 x 3-inch size)

 

Hoisin sauce

 

In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers — 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. Crushed Red Pepper flakes may be added to the hoisin for heat, if desired.

Tortilla Espanola – Spanish Omelet

Tortilla Espanola – Spanish Omelet

Tortilla Espanola – Spanish Omelet

 

1 C. EVOO

4 Potatoes, about 1 lb, peeled and cut into ½” cubes

1 Onion, thinly sliced

6 Eggs

Salt and Pepper

 

Heat oil in a 9” skillet until hot; add potatoes and onion and turn to coat.  Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown.  Remove from oil with slotted spoon and set aside to drain on paper towels.  Pour oil into small bowl.  Add eggs, salt and pepper into a bowl and beat with a fork.  Add potatoes and onions to eggs, stir gently, and set aside for 10 minutes.  Put 2 T. of reserved oil back into skillet and heat until smoking.  Pour in potato and egg mixture, spreading potatoes evenly in the pan.  Cook 1 minute, then reduce heat to medium and shake the skillet often to keep omelet from sticking.  When eggs are brown underneath and nearly firm on top, lay a plate over the skillet and flip the omelet out onto the plate.  Add ¼ C. remaining oil to the skillet and slide the omelet back in to brown the other side.  Lower heat to low and flip the omelet 3 more times, cooking 1 minute each side, to help give it a good shape.  Transfer to plate, brush top with oil, and let stand until cool.  Serve in squares or wedges.

 

 

 

From Easy Tapas

Champinones Rellenos (Stuffed Mushrooms)

Champinones Rellenos (Stuffed Mushrooms)

Champinones Rellenos – Stuffed Mushrooms

 

8 Mushrooms

2 T. Milk

2 T. Bread Crumbs

2 T. finely chopped Onion

1 clove Garlic, crushed

1 T. chopped Flat leaf Parsley

2 T. Ground Pork

1 T. finely chopped Spanish Ham or Prosciutto

Olive Oil

1 T. chopped canned Pimiento

1 T. fresh Lemon Juice

 

Clean mushrooms and remove stems.  Finely chop 2 of the stems and place in a bowl.  Add milk and bread crumbs and let stand 10 minutes.  Add onion, garlic, parsley, pork and ham.  Mix well, cover with plastic wrap and let marinate in the refrigerator overnight.  When ready to cook, put a heaping teaspoons of the mixture in each mushroom cap.  Sprinkle on a little olive oil then cook in preheated oven at 350 for 15 minutes.  Remove from oven, top with a little pimiento and sprinkle with lemon juice.  Serve warm.

 

From Easy Tapas

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

1 T. EVOO

10oz. fresh Spanish Chorizo, cut into ½” slices

½ C. Red Wine

Crusty Bread, to serve

 

Add oil to heavy skillet and heat to smoking.  Add chorizo and cook 1 minute.  Reduce heat, add wine and cook 5 minutes.  Transfer to serving dish and allow to sit until just warm to develop flavors.  Serve warm with bread.

 

From Easy Tapas

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano Ham Croquettes

2 eggs, beaten with a little water

4 T. flour

A pinch of Spanish paprika (Pimenton de la Vera)

3 T. extra virgin olive oil

Salt and pepper

1 cup of milk

1/2 lb. of jamon serrano, diced (Spanish Ham) [Prosciutto or Iberian ham can be substituted]

1/2 onion, minced

2 cups of bread crumbs

Olive oil for frying

 

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk, slowly and stirring constantly. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.  Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.  Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.  (You can shallow fry about five minutes, turning halfway so they brown on both sides)

You can freeze the prepared (unfried) logs up to 3 months.  Reheat in hot oven (350) for 10 minutes.

From Easy Tapas

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Apricot-Ginger Dipping Sauce:

1/2 C. apricot jam

1 T. freshly grated ginger

1 T. Dijon mustard

1 jalapeño pepper, seeds discarded, minced

2 T. seasoned rice wine vinegar or freshly squeezed lime juice

Coconut Shrimp Lollypops:

1 coconut, or 2 C. sweetened shredded coconut

1 C. all-purpose flour

1/2 C. beer

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cayenne pepper

1 egg

12 shrimp (16 to 20 count) shelled and deveined

12 bamboo skewers. approximately 5 inches

3 to 5 C. peanut oil, or vegetable oil

 

Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.

Pierce the soft eye of the coconut and drain the coconut water. Reserve. Crack coconut in 1/2 using the back of a cleaver. Separate the coconut meat from the shell. Use a paring knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 C. of coconut . Pour coconut water in a measuring C. and if necessary top off with beer until you have 3/4 C. of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 C. of beer. In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F.

While oil is heating, dip each shrimp into the batter, and then dredge into the coconut shreds so that the entire “lollypop” is covered in coconut shreds. When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil. Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

Gambas a la Gabardina – Shrimp in Overcoats

Gambas a la Gabardina – Shrimp in Overcoats

Gambas a la Gabardina – Shrimp in Overcoats

 

10oz. Raw Shrimp, shell on

¾ C. Flour

1 tsp. Baking Powder

Pinch salt

Pinch Spanish Paprika (Pimenton Dulce)

1 C. Beer

Oil for Frying

Lemon Wedges to serve

 

Electric Deep Fryer

 

Peel and clean shrimp, leaving tail fins intact.  Sift flour, baking powder, salt and paprika into a bowl, mix well, and then add the beer.  Let rest a few minutes.  Heat oil in fryer to 380 degrees.  Dip shrimp in batter, and then cook in oil until golden brown.  Drain on paper towels.  Serve with lemon wedges.

 

From Easy Tapas

Fennel and Celery Root Remoulade with Baby Shrimp

Fennel and Celery Root Remoulade with Baby Shrimp

3/4 C. mayonnaise

2 T. Creole mustard or other whole-grain, spicy mustard

1/4 C. minced green onions

2 T. minced fresh parsley

2 tsp. fresh lemon juice

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. paprika

1 celery root, about 1 to 1 1/4 pounds, peeled and cut into thin matchstick slices

1 fennel root, about 3/4 pound, trimmed and tough outer core removed, cut into thin slices, and fronds reserved

1 pound boiled baby shrimp

 

In a bowl, stir together the mayonnaise, mustard, green onions, parsley, lemon juice, garlic, salt and paprika. In a bowl, combine the celery root and fennel root, and add sauce to coat. Place the shrimp in a separate bowl and toss with the remaining remoulade. Divide the celery root and fennel among 6 plates. Top each serving with shrimp and serve, garnished with reserved fennel fronds.

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

 

3 small Red Bell Peppers

3 T. Olive Oil

¼ C. Sherry Vinegar

Sprig Thyme

Sprig Rosemary

2 cloves Garlic, slivced

½ tsp. Cayenne

1 T. drained Capers

1 T. chopped Flat Leaf Parsley

Salt and Pepper

Bread for Serving

 

Broil peppers until skins are blistered and black.  Transfer to plastic bag, seal, and let steam.  When cool, peel off skins and remove seeds and membrane.  Set seive over a bowl to catch juices, add peppers to seive.  Slice peppers into ½ inch strips, one a time, returning to seive after you slice each one.  Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.  Cook over low heat for 2 minutes.  Add remaining peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for another minute.  Remove from heat and cool.  Cover and chill overnight.  To serve, return to room temperature and serve with thinly sliced bread for scooping.

 

From Easy Tapas

Delicias De Queso – Cheese Balls

Delicias De Queso – Cheese Balls

Delicias De Queso – Cheese Balls

 

2 tablespoons all-purpose flour

2 tablespoons milk

1/2 teaspoon oak-smoked sweet Spanish paprika (pimenton duice)

1 egg

1 garlic clove — crushed

6 oz. Manchego cheese — finely grated

6 oz. goat cheese

2 egg whites

1 teaspoon chopped fresh thyme leaves

1 tablespoon finely chopped jamon serrano (Spanish ham)

Sea Salt & Freshly ground white Pepper

Oil — for frying

An Electric Deep-fryer

 

Put the flour and milk in a bowl. and stir until smooth. Add the paprika, salt, pepper, and the whole egg. Add the garlic and both cheeses and mix well. Put the egg whites in a bowl and whisk till stiff. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making sure not to Lose all the air. Sprinkle with the thyme and jamon. Fill a deep-fryer with oil to the manufacturer’s recommended level and heat the oil to 380°F. Using a teaspoon, run the spoon through the mixture collecting an even amount of thyme and jamon and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towels and serve immediately with toothpicks.

Spiced Pork

Spiced Pork

Spiced Pork

 

1 ½ lb. fresh Ham or Boneless Pork

3 T. Sweet Bean Sauce

3 T. Dark Soy Sauce

1 T. Chinese Rice Wine

1 whole Star Anise

1 C. Boiling Water

¼ C. Rock Sugar

 

Wash pork and wipe dry.  Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator.  Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water.  Simmer over low heat 30 minutes.  Ass rock sugar and simmer 1 hour longer, turning meat frequently.  When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot.  Slice pork and arrange it attractively on the plate.  Pour sauce on top.  Delicious hot or at room temperature.  From:  Dim Sum Made Easy

Ham Negimayaki

Ham Negimayaki

Ham Negimayaki

Scallions

Thinly sliced ham or cured meat of your choice.

 

Cut the green parts of scallions or spring onions into pieces about 5cm / 2 inches long. Put on a plate, cover with plastic wrap and microwave on HIGH for about 2 minutes. (Alternatively you can cook them in a pan covered with just enough hot water, for about 3 minutes.)  Cut the ham into pieces that are just a bit narrower than the length of the green onion pieces. Take small bundles of the onion and wrap the ham tightly around them.  Heat up a non-stick frying pan and add a tiny bit of oil. Put the ham-and-onion rolls with the roll ends down in the hot pan. Leave until the bottom is a golden brown (this also seals the ends). Turn over 2-3 times more to brown the ham all over.  You shouldn’t need any more salt, but if you like you can sprinkle on some allspice, or Chinese 5 spice powder, or chili powder, for a little extra oomph.  You can make as few or as many of these rolls as you require. They freeze very well. Reheat in the microwave or in a frying pan over medium-low heat with the lid on.

Hyssop Baked Peppers

Hyssop Baked Peppers

Hyssop Baked Peppers

 

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 C. pecan halves

Petals from 2 French marigolds (petals only: snip off with scissors, leaving the green base behind)

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs.

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Cooking spray

1 1/2 C. cooked chicken thigh meat, chopped

1/2 C. sour cream

1/3 C. shredded Mexican cheese blend (recommended: Kraft or Sargento)

1 (4-ounce) can diced green chiles

2 T. chopped fresh cilantro leaves

1 tsp. ground cumin

1 package egg roll wrappers

1 C. honey

3 T. chopped pickled jalapenos

1 T. cider vinegar

 

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Cheese Straws

Cheese Straws

8oz. Shredded Cheddar Cheese

1/2 C. butter, softened

1 C. Flour

1/4 tsp. Salt

 

Preheat oven to 450 degrees.  In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender “snakes.” Cut each “snake” into 4 straws. Bake the straws for about 8 minutes, or until golden brown.

Candied Spiced Nuts

Candied Spiced Nuts

1 egg white

1 T. water

1/2 lb shelled walnut halves

1/2 lb shelled almonds

1/2 C. sugar (preferably superfine)

1 T. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

1/2 tsp. ground coriander

1/4 tsp. ground allspice

Pinch of ground red pepper

 

 Preheat oven to 250ºF. In medium bowl, whisk egg white and water until frothy. Add walnuts and almonds and stir to coat completely. Transfer nuts to strainer or sieve and allow to drain about 5 minutes. Combine sugar, cinnamon, ginger, salt, coriander, allspice, and pepper in large plastic bag and shake vigorously to blend. Add half of the nuts to the bag and shake to coat thoroughly. Remove nuts and place on large baking sheet. Repeat with the remaining nuts and spread on baking sheet. Bake 15 minutes and then stir, smoothing nuts into single layer. Lower oven temperature to 200ºF and bake until nuts are caramelized, about 45 minutes. Allow nuts to cool. Store in airtight container at room temperature for up to 2 week

 

Yield: 18 servings

Calories: 175

Fat: 15g

Fiber: 3g

Peanut Butter and Raisin Porcupines

Peanut Butter and Raisin Porcupines

1/2 C. 100 percent bran cereal with extra fiber

1/4 C. raisins

2 T. fat-free milk powder

1/4 C. + 1 T. part-skim ricotta cheese

3 T. natural peanut butter

 

Place the cereal in a shallow dish. With your hands, crumble into smaller pieces. In the work bowl of a food processor fitted with a metal blade, combine the raisins and milk powder. Process for about 2 minutes, or until the raisins are finely chopped. Remove to a bowl. Add the ricotta and peanut butter. Stir until smooth. Lightly oil your hands with vegetable oil spray. One at a time, shape the raisin mixture into small balls (2 level tsp. each). Roll each ball into the cereal to coat lightly. Press to adhere with bits of cereal. Continue with the remaining mixture. Set the balls in a plastic storage container. If there is more than one layer, separate them by waxed paper. These keep well in an airtight container in the refrigerator for up to 1 week.

 

Yield: 7 servings

Calories: 90

Fat: 5g

Fiber: 3g

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped

2-inch piece fresh ginger, peeled

1 serrano or jalapeno chili pepper, seeded and finely chopped, divided

2 cloves garlic, crushed

1/2 C. tamari, plus 3 T., dark soy, found on the international aisle

1/4 C. fresh cilantro leaves, a big handful

2 limes, zest and juice

1/2 pound medium shrimp, shelled and deveined, tails removed

1 pound ground pork

4 T. vegetable oil

1 tsp. dark sesame oil

1 T. honey

3 T. water

Toothpicks

 

In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 T. tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 T. of vegetable oil over medium heat. Add the balls and don’t move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 C. tamari, lime juice, toasted sesame oil, honey and 3 T. (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

 

Chili-Roasted Peanuts with Cilantro

Chili-Roasted Peanuts with Cilantro

1 egg white

1 T. water

1 C. dry-roasted unsalted peanuts

1/2 tsp. sugar

1/4 tsp. chili powder

1/2 tsp. minced garlic

1/8 tsp. salt

2 T. minced fresh cilantro

 

Preheat the oven to 350°F. In a small bowl, beat the egg white and water with a fork. Add the peanuts and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and transfer to a large nonstick baking sheet. Sprinkle on the sugar, chili powder, garlic, and salt. Toss with the fork to coat with the seasoning mixture. Spread the peanuts out in a single layer so they are not in clumps. Bake for 5 minutes. Stir the peanuts. Bake for 10 minutes more, stirring occasionally, or until sizzling and browned. Remove from the oven. Toss with the cilantro. Serve hot.

 

Yield: 32 servings

Calories: 55

Fat: 5g

Fiber: 1g

Horseradish and Scallions Devilled Eggs

Horseradish and Scallions Devilled Eggs

4 large eggs

2 T. mayonnaise

1 tsp. Dijon mustard

1 tsp. prepared horseradish

1 T. finely chopped scallions

1/4 tsp. salt

1/8 tsp. ground black pepper

1/8 tsp. paprika (optional)

 

Place eggs in a single layer in a saucepan and cover with cold water by 1″. Cover the pan and bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat and let it sit, covered, for 15 minutes. Drain, then run cold water over the eggs. Let them sit in the water until completely cooled. To remove the shells, gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells. Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in the horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (if using). Serve at room temperature or chilled.

Parmesan Flan

Parmesan Flan

3 T. butter, plus more for buttering ramekins

3 T. flour

1 C. milk

3 eggs

2 egg yolks

2 C. finely grated Parmigiano-Reggiano cheese (about 8 ounces) – get the GOOD stuff for this!

Salt and freshly ground black pepper

 

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 3 minutes. Slowly add the milk, whisking constantly, and cook, stirring until it thickens, about 3 minutes. Transfer the mixture to a bowl and add the eggs, Whisk well. Add the cheese, season with salt and pepper, and stir until well mixed. Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and firm to the touch, 30 minutes. When the flans are done, remove them from the water bath. Run a knife around the edge and remove the flans from the ramekins.