Need a KILLER appetizer!
#11
  Re: (...)
Hubby's boss is having us for dinner, I can't show up empty handed. Anyone have some brilliant appetizer over the holidays that would be perfect for this event?

They are VERY good foodies with no food aversions... But I would really like to impress!
"Time you enjoy wasting is not wasted time."
Laura
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#12
  Re: Need a KILLER appetizer! by luvnit (Hubby's boss is havi...)
Laura,, you have the recipe for Caviar Pie I think - can't impress people much more than with that one.

Here's one for Bacon Jam - for presentation, put the 'jam' in a crock type canning jar and serve on a wooden bread board with 18 hour bread slices.

* Exported from MasterCook *

Bacon Jam*****

500 grams/1 pound smoked bacon (or use regular bacon and liquid smoke) (about 1 lb.)
4 cloves garlic -- chopped
1 medium brown onion sliced
3 tablespoons brown sugar
Tabasco sauce (according to taste)
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
extra water

1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.
2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.

4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like. An Original Recipe by Not Quite Nigella - Made it the first time for After te 4th party - 2011. It's wonderful


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* Exported from MasterCook *

Guacamole with Goat Cheese and Sun-Dried Tomatoes

8 ounces bacon -- cooked crisp, crumbled
2 ripe avocados -- peeled and pit removed
4 ounces goat cheese -- crumbled
3 tablespoons onion -- finely chopped
3 tablespoons sun-dried tomatoes -- minced
1/2 jalapeno -- minced or 1 tablespoon chipotle puree
1 tablespoon lime juice
Sea salt -- to taste

Place peeled avocados into a bowl and mash with a fork. Add bacon, goat cheese, onion, sun-dried tomatoes, jalapeno, and lime juice. Mash together with fork. Add salt to your liking.

Cover and refrigerate until served. Serves 4 to 6

Here is a delicious twist on guacamole. Sun-dried tomatoes replace fresh for a nice tangy flavor. Goat cheese and bacon intensifies the flavor with a wonderful earthiness. Serve with your favorite tortilla chips.

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From Plate newsletter -


* Exported from MasterCook *

PORK LOIN CROSTINI WITH WHITE CHEDDAR SPREAD AND BOURBON-APPLE JELLY

Coriander 1 1/2 tsp
Fennel seed 1/2 tsp
Black peppercorns 1 1/2 TBS
Whole cloves 1/2 tsp
Whole star anise 3 each
Cinnamon sticks, 4-inch 2 each
Salt 3/4 C, plus 1/2 tsp
Sugar 2 C
Fresh sage sprigs 4 each
Fresh rosemary sprigs 4 each
Fresh thyme sprigs 4 each
Pork tenderloin 3 LB
White Cheddar, sharp, shredded, softened 2 C
Cream cheese 1 C
White pepper 1/2 tsp
Garlic clove 1 each
Mustard 1 TBS
Milk 1/2 C to 1 C
Tart apples, stemmed, small dice 1 1/2 Lb
Water 1 1/2 C
Lemon juice 1 TBS
Bourbon, boiled 1/2 C
Sugar 2 C
Whole wheat baguettes as needed

1. Toast spices whole in a skillet over high heat until aromatic, then blend together in a grinder. Combine with 3/4 cup salt, 1/4 cup sugar and herbs and rub tenderloin well with seasoning. Wrap and refrigerate for 1 to 2 days.

2. Sear tenderloin in a pan until it is completely browned. Move it to an oiled pan and place in a 400-degree F oven. Roast pork until internal temperature reaches 160 degrees F. Remove from oven and reserve to rest.

3. Place Cheddar and cream cheese in food processor and blend until light and smooth. Add remaining salt, white pepper, garlic and mustard, and blend.

4. Gradually add milk, 1/4 C at a time, mixing well after each addition. Add enough milk for spread to become light and fluffy.

5. Place apples in a saucepan and add water; cover and bring to a boil over high heat. Once boiling, reduce heat and simmer until apples are soft, about 25 to 30 minutes. Strain juice through several sheets of cheesecloth. Put juice in a stock pot and add lemon juice, bourbon and sugar. Stir constantly until mixture sheets from a spoon. Remove from heat and skim foam. Refrigerate until set.

6. Slice 1 whole wheat baguette and toast slices. Cover slices with white Cheddar spread. Add 2 to 3 thin slices of pork loin. Top with bourbon-apple jelly.

Description:
"Chef Roxanne Spruance, Stone Lotus - Chicago, Ill., USA"
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Those are my ideas.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Need a KILLER appetizer! by cjs (Laura,, you have the...)
Thanks Jean! You must be reading my mind with the bacon jam thing. I have been thinking bacon... bacon... bacon... all morning.

Looks like a winner!
"Time you enjoy wasting is not wasted time."
Laura
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#14
  Re: Re: Need a KILLER appetizer! by luvnit (Thanks Jean! You mus...)
Gotta think about this---I'll be back, I hope before it's too late.
"Never eat more than you can lift" Miss Piggy
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#15
  Re: Re: Need a KILLER appetizer! by Roxanne 21 (Gotta think about th...)
Mushroom-and-Chicken Sausage Rolls have been sure winners for me.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#16
  Re: Need a KILLER appetizer! by luvnit (Hubby's boss is havi...)
Here are some easy ones that can be served at room temp.

Crostini with fig jam, a good blue cheese and spiced walnuts

Phyllo cups with melted brie, sliced red grapes, toasted almonds and a drizzle of good honey

Endive spear with curried chicken salad with grapes and toasted pecans

A little more work but still easy-profiteroles filled with same chicken sald.

Something fun-edible spoons with a bit of greens, rare slices of grilled steak and a rosemary horseradish ground mustard

Bruschetta with a smoked salmon "rose" with creme fraiche and fresh dill

Phyllo cups with cubes of rare roast beef, smoked cheddar and rosemary horseradish mayo

Have fun!

PJ
PJ
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#17
  Re: Re: Need a KILLER appetizer! by pjcooks (Here are some easy o...)
My offering isn't nearly as elegant, but my "go to appetizer" is the veggie platter. Mix 2 packages Dry Ranch dressing or dip mix with 3-4 packages cream cheese. Spread thinly on a large platter. Section off like a pizza and top each section with some sort of chopped veggie- black olives, green olives, tomatoes, green onions, red onion, red/green//yellow peppers- and two shredded cheeses like cheddar and mozzarella. Serve with tortilla chips or similar chip. Very informal, though, and more of a party food.
Daphne
Keep your mind wide open.
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#18
  Re: Re: Need a KILLER appetizer! by pjcooks (Here are some easy o...)
PJ! You make me drool too.

My host/hostess are world travelers and have a great palate. I don't have to worry about much but to give them something good tasting and pretty.
"Time you enjoy wasting is not wasted time."
Laura
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#19
  Re: Re: Need a KILLER appetizer! by luvnit (PJ! You make me droo...)
One of the surprising apps I've done to rave reviews is a C@H recipe....Thai Curry Chicken Salad in phyllo cups. I've never brought it anywhere that I didn't have several requests for the recipe. Personally, I like it but don't consider it all that crave-able. My friends definitely disagree!

Here it is, if you're interested:

Thai Curry Chicken Salad in Phyllo Cups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boxes purchased mini phyllo cups (45 cups)
1/4 cup mayonnaise
2 Tbs plain yogurt
2 Tbs honey
juice of 1/2 a lime
8 ounces cooked chicken, diced
1/2 cup red bell pepper seeded and diced
1/4 cup fresh pineapple, diced
2 Tbs red onion, diced
1 Tbs cilantro, minced
2 Tbs slivered almonds
2 tsp vegetable oil
1 Tbs fresh ginger, minced
1/2 tsp Thai red curry paste or chili garlic sauce
fresh cilantro leaves for garnish

1. Preheat oven to 350°; arrange phyllo cups on a baking sheet.

2. Toast cups in oven until golden, 5 to 8 minutes; set aside to cool.

3. Combine mayonnaise, yogurt, honey, and lime juice in a bowl. Add the
chicken, bell pepper, pineapple, onion, and cilantro; set aside.

4. Sauté almonds in oil in a nonstick skillet over medium heat until golden,
stirring often. Add ginger and curry paste and cook until fragrant, about 30
seconds; stir almond mixture into chicken salad until blended. Fill each cup
with chicken salad and garnish with a leaf of cilantro.

Recipe Source: Cuisine at Home #66, page 42
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#20
  Re: Re: Need a KILLER appetizer! by karyn (One of the surprisin...)
Karyn, I made those and they are delicious! Great suggestion.
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