Search results for keyword(s): ‘hors d'oeuvres’

• Avocado, Toasted Corn and Chipotle Salsa

  Date: 2010.07.18 | Category: Cooking | Response: 0

  We have been eating a lot of corn on the cob in my home.  I could hardly wait for the season to begin and now I am eating it as an entire meal some evenings!  I am considering for the first time in my life to freeze some for the winter.  Nany said she would teach me so when we get down to that, I will share our adventures.

  I recently got my hands on the Williams-Sonoma New Flavors for Appetizers cookbook.  It’s separated into seasons which I love because it encourages me (and you once you pick one up) to eat fresh.  I am trying to be better in that arena and so far, so good.  Anyway, back to the cookbook.  Many of the recipes could be halved which would allow you to make more than one and present each as the meal.  I love making a meal out of finger-foods as you all know by now.

  The recipe I am sharing with you today is bursting with flavors.  Serve the salsa as an hors d’oeuvres or as a sauce over a grilled chicken breast or a nice piece of fish.  Yum!

  Ingredients:

  I large ear sweet corn
  1 Tbsp. olive oil
  1 large avocado
  1 diced tomato
  2 green onions, chopped
  1/2 c. fresh cilantro, chopped
  1 tsp. minced chipotle chile
  1 tsp. ground cumin
  1 tsp. red wine vinegar
  sea salt
  

  Husk the corn and cut kernels from cob.  In a large frying pan over medium heat warm the olive oil.  Add the corn and saute until the kernels are golden brown, about 10 minutes.  Transfer to a bowl and let cool.

  Halve, pit and peel avocado, and then cut into 1/2 inch dice.  Add them to a bowl with the corn, tomato, onions, and cilantro and toss to mix.  In a small bowl, whisk together remaining ingredients and pour over the corn mixture.  Toss gently.  Serve immediately.

  You can make this several hours in advance and refrigerate.  Allow dish to come to room temperature before you serve it if you are an advance kinda girl/guy.  Enjoy!

  xo–me

• Bell Pepper & Radicchio Salad

  Date: 2010.07.01 | Category: Cooking | Response: 0

  Only a few days until your backyard, deck, front yard or porch is overcome by friends, family and sparklers!  How exciting.  I love the 4th of July.  I usually spend the day with friends in the backyard, swimming, cooking, laughing and drinking.  This year, I have no idea what the day will bring as we are in a new city, and are moving to our new apartment today!  I must get this post up and out so I can get back to, uh hem, working.

  This is another in my list of red dishes for your red, white and blue table.  This salad I have never been able to taste because of the peppers and my allergies.  However, those I love and trust have said it’s outstanding and worthy of sharing with you here.

  Ingredients:

  2 red bell peppers
  1 head radicchio, separated into leaves
  4 cooked whole beets, cut into matchstick shape
  12 radishes, sliced
  4 scallions, finely chopped
  4 Tbsp. vinaigrette

  Core and seed bell peppers and cut into rounds.  Arrange the radicchio in a large salad bowl.  Add remaining ingredients and drizzle with vinaigrette.  Serve with crusty bread.

  I also like to chop this salad and serve on crostini as an hors d’oeuvres.  You could start your festivities this weekend with this as the welcome dish to your arriving guests.  Am sitting here wondering where my invite is?

  xo–me

• Bacon and Cheese Paste on Cocktail Bread

  Date: 2010.05.26 | Category: Cooking, Entertaining | Response: 0

  I am enjoying trying recipes from my Calvert Party Encyclopedia.  The recipes are mostly cocktails but they also have several hors d’oeuvres that are truly of the era.  I tried this one over the weekend and it was quick, simple and very savory.

  Ingredients:

  1/2 lb. cheddar cheese
  8 slices crispy bacon
  2 small onions
  1 tsp. dry mustard
  2 tsp. mayo or Miracle Whip
  sleeve of cocktail bread

  Turn on oven broiler.  Combine first five ingredients in a blender or food processor.  Spread on individual pieces of bread.  Toast under broiler until golden brown.  Serve immediately.

  I love this recipe because you can continue to make these treats throughout your cocktail party without much effort.  Make 3x’s this recipe and keep the mixture in the refrigerator while you are entertaining.  Slip away occasionally to spread and broil.  Enjoy!

  xo–me

• Gratin de Pommes de Terre aux Anchois

  Date: 2010.03.07 | Category: Cooking | Response: 0

  Tonight’s the night.  I am looking forward to seeing Meryl Streep take the Oscar for her outstanding performance in “Julie & Julia”.  I have shared with you a few of Julia’s recipes that can be used as hors d’oeuvres this weekend in the hopes that will serve them at your Oscar Party tonight.

  This recipe is a delicious gratin that can be divided into ramekins for serving as an hors d’oeuvres.  The ramekins will sit lovely on the side of your guests dish of delectable nibbles.

  Ingredients:

  2/3 c. minced onions
  2 Tbsp. butter
  1/2 lb. diced raw potatoes (about 2 c.)
  8 to 10 anchovy filet packed in olive oil
  3 eggs, beaten with 1 1/2 c. whipping cream, 1/2 tsp. salt and 1/8 tsp. pepper
  1/4 c. grated Swiss cheese
  1 Tbsp. oil from anchovy can or butter

  Preheat oven to 375.  Cook the onions slowly in butter for 5 minutes or until tender but not browned.  Drop potatoes in boiling salt water and cook for 6 to 8 minutes, or until barely done.  Drain thoroughly.  Butter the baking dish (or dishes if you are using ramekins).  Spread half the potatoes in the bottom, then half the cooked onions.  Over them lay the anchovy filets, then the rest of the onions and finally the remaining potatoes.  Pour the eggs and cream over the potatoes and shake dish to send liquid to bottom.  Spread on the cheese.  Dribble on the oil, or dot with the butter.  Bake for 30 to 40 minutes (if using ramekins 20 to 30) in upper third of oven until top is nicely browned.

  If you make this as a small bite, your guests will be impressed to have such a flavorful gratin in their own serving dish.  I promise.  Good luck Meryl!

  xo–me

• Julia’s Amuse-Gueule au Roquefort

  Date: 2010.03.06 | Category: Cooking | Response: 0

  In honor of what I hope to be Ms. Meryl Streep’s winning weekend at the Oscar’s, I am going to share a few hors d’oeuvres from “The Art of French Cooking” by Julia Child. You can create these easy dishes for your Oscar Party tomorrow evening in honor of “Julie & Julia”.

  Ingredients:

  1/2 lb. Roquefort or blue cheese
  4 to 6 Tbsp. softened butter
  1 1/2 Tbsp. chives
  1 Tbsp. finely minced celery
  pinch of cayenne pepper
  salt if needed
  1/8 tsp. pepper
  1 tsp. cognac or a few drops of Worcestershire sauce
  1/2 c. fine, stale, white breadcrumbs
  2 Tbsp. finely minced parsley

  Crush the cheese in a bowl with 4 Tbsp. butter and work it into a smooth paste.  Beat in the chives, celery, seasonings and cognac or Worcestershire.  If mixture is very stiff, beat in more butter by fractions.  Check seasoning carefully.   Roll into balls about 1/2 inch in diameter.

  Toss bread crumbs and parsley in a plate.  Roll the cheese balls in the mixture so they are well covered.  Chill.  Serve with your prettiest toothpicks (those are my words, not Julia’s).

  The English translation of this is Roquefort Cheese Balls-cold.  These are a pungent burst of flavor in your mouth.  Enjoy!

  xo–me

• Cheese Nibblers

  Date: 2010.01.13 | Category: Baking | Response: 0

  This recipe is a perfect snack, appetizer or addition to a soup or salad.  I can see them bobbing in a chili or tossed in a fresh salad as well as in a bowl for me to mow through.  Make them in advance and leave the dough in the refrigerator until you are ready to bake!

  Ingredients:

  1 c. sifted all-purpose flour
  1 c. shredded cheddar cheese
  1/2 c. soft butter
  1/4 tsp. salt

  Preheat oven to 350.  Blend together in a mixer all ingredients.  Shape into balls a little less than an inch in circumference.  Place on ungreased baking sheet and back for 15 minutes until golden.  Serve.

  I occasionally serve them as an hors d’oeuvres with mustard and other spicy dips.  They go fast!

  xo–me

• Pumpkin Pasta

  Date: 2009.10.10 | Category: Cooking | Response: 0

  Two of my readers–Nicole and Yasmine–asked about Pumpkin recipes for the fall; Nicole wanted pumpkin pasta.  After scouring my library of recipes, I found this one I grabbed from the Washington Post years ago.  It’s a very flavorful dish and, you guessed it, simple to make!  Why don’t you plan a dinner party for next weekend and make this dish your main course?  Practice the meal tonight on your loved ones and serve next week to friends.

  Ingredients:

  10 oz. multi-grain angel hair pasta
  1 medium shallot
  3 medium garlic cloves
  1 Tbsp. olive oil
  2 sprigs sage
  3/4 c. canned unsweetened pumpkin puree
  3/4 c. vegetable broth
  1/2 c. low fat milk (I use heavy cream, I know bad girl!)
  salt and pepper to taste
  1/4 c. grated Parmesan cheese

  Bring a large pot of salted water to boil.  Add the pasta and cook according to package directions.  Meanwhile, mince the shallot and garlic and finely chop the sage.  Heat the oil in a large saucepan over medium heat.  Add the shallot and garlic.  Cook for 3 minutes, stirring constantly until they have softened.  Add the pumpkin puree, broth, milk and half of the sage.  Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper.

  Drain pasta and add to the sauce.  Add 2 Tbsp. of cheese and toss well.  Divide among individual plates and serve with remaining sage and cheese.

  Add a nice salad with autumn vegetables, some hors d’oeuvres while your guests arrive, a nice selection of beverages, sweet bread and a yummy dessert. Voila, you have your menu for your first dinner party!

  xo–me