Erin's Easy Appetizers

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Erin's Easy Appetizers

The easiest thing I can think of is a fantastic spread that is made of one jar of dutch feta (sold in jars filled with olive oil and herbs) and one jar of roasted red peppers. I literally just throw both into the food processor and it comes out beautifully. If you're feeling like that isn't enough, you could throw them on some pastry shells with black olives.

Alternatively a baked brie is also impressive but low effort. You buy a round, slice it in half and fill the middle with raspberry, apricot or cranberry preserves and then bake. To take up another level, you can wrap it in phyllo and then bake (I like to arrange the dough like a bag with the top just tied up with kitchen twine which can be replaced with chives or green onions after baking). Just bring crusty bread to go along with it if you don't bake it in dough.

erin in UT
(12/29/07)

Brandied Cherries

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Brandied Cherries

Take several pounds of cherries and wash them with stems on. Put them in a big glass container with a tight fitting lid, go to Big Lots and get some canisters if you don't have any. Drown them in brandy. Close the lid. Leave them alone as much as possible. Eat them in the winter.

They are very romantic, if you have that option available, if not you can just get tanked and still sleep as well as if you had the romantic evening - and either way you'd have a hard time remembering it anyway. You can drink the brandy that will be very dark cherry liquid or you can put more cherries in it and do it again.

from our very own Zen Waitress
(7/13/05)

Onion rings (2 different batters)

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Onion rings (2 different batters)
My favorite recipe:

Sift together
1 cup flour
1-1/2 tsp baking powder
1/2 tsp salt.

Add:
2 beaten eggs
1/2 cup milk

Stir until batter is smooth. Dip the onions and place into the boiling oil. (lighter batter)

DH's favorite recipe:

1/2 cup milk
1 beaten egg
flour with salt and pepper
Beat milk and egg together. Combine flour and seasonings. Dip onions into milk-egg mixture, then roll in seasoned flour. Fry. (heavier breading)

Princess Re
(1/5/04)

Benedictine Dip

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Hmmm...well, that was the recipe :)

If I have to get specific I used two packs of cream cheese, softened to room temp. I cut up oh about 6 big cukes (this is a fantastic way to use up those ones that get to beyond belief size, just be sure to taste the it so you can be sure it is mild and not bitter) I only use the fleshy part, no skin or seeds. I have a food processor and I chopped up the cukes in that, and then put that in cheesecloth, gave it a good wringing out to get all the excess liquid out. This went into the cream cheese (without cheese cloth HA) Seasoning for us was onion flakes, garlic salt, regular salt and pepper and a hint of dill.

Here is an official recipe from the web:

Benedictine Dip
1 large cucumber, peeled and seeded
1 (8-oz) package cream cheese, softened
2 tbsp minced onion
1/4 tsp salt
1 tbsp mayonnaise
1/8 cup sour cream
Dash green food coloring (optional)
2 tbsp chopped fresh dillweed

As you can see they are making it smoother for a dip, which is a nice idea also, but I have always had it without the sour cream and mayo and put on crackers or better yet homemade bread.

Cindy
(8/26/03)

Tomato, Red Pepper, Basil and Feta Dip

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Tomato, Red Pepper, Basil and Feta Dip
Makes about 4 cups
Active Time: 15 min Start to finish

I had this over the weekend at a party -- it was absolutely addictive. Could not stop eating it. Got the recipe, which I thought I'd share with you all:

2 small garlic cloves
1 (7 oz) jar roasted red peppers, drained (1 ¼ cups)
1 (8 oz) sun-dried tomatoes packed in oil, drained (1 cup)
¼ cup drained bottled peperoncini, stemmed
½ lb crumbled feta (1 ½ cups)
1 (8 oz) cream cheese
¼ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves

Accompaniments: cucumber slices, celery sticks, pita bread

Blend garlic, roasted peppers, tomatoes, and peperocini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, pepper and blend until smooth, about 1 minute.

With motor running gradually add oil and blend until incorporated. Add basil and parsley until finely chopped.

Dip can be made one day ahead and chilled, covered. Bring to room temp before serving.

Carolyn
(7/25/03)

Sheri's Guacamole

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Sheri's Guacamole
  • 1 huge Puerto Rican avocado or 4-5 small ones- spooned into a large plastic bowl
  • 1 huge vine ripened tomato or 2-3 VR romas- chopped finely
  • 1 med. Spanish white onion or any sweet one- chopped finely. Sometimes I use a sweet red onion.
  • 1 bunch cilantro-chopped finely or if you are in PR, Cilantro
  • 1 fresh jalapeno pepper halved and sliced thinly with seeds (or without seeds if you can't stand the heat) Note: wash your hands right after or you'll be sorry) or a shake or two of red pepper flakes
  • opt: 1/2 a fresh green, red and/or yellow bell pepper chopped finely
Toss all in a bowl -loosely mash/stir together and squeeze 1/2 a fresh lime over all (lemon works, too).

That's it. I like mine chunky, so I don't mash it too much. I love it served as a topper with sauteed fresh ocean snapper fillets that have been dredged, then breaded in a 50/50 mixture of flour and ground hazelnut crumbs! That is a perfect example of Caribbean cooking.

HG (Sheri)
(10/8/02)

Fondue (from the Swiss Alps)

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Fondue
(from the Swiss Alps)

My PCB made cheese fondue for me on our second date. He still makes it several times a year--even more now that I've mastered French bread.

Here is is basic recipe that he learned from the chef at a chalet in the Swiss Alps. He wings it, but these are the basic instructions....

1-2/3 cup white wine (we like Fetzer Sundail Chardonnay)*
2/3 lb. Gruyere cheese**
1/3 lb. Emmenthaler

Dice or chop cheese (with the blade) in food processor. Toss with about 2 tbsp. flour. You can shred the cheese, but it results in stringy fondue (not recommended).

Heat wine (on stove) until small bubbles form in the bottom of the pot--it should not boil.

Add cheese a handful at a time, allowing each addition to melt. Do not allow fondue to a full boil. Occasional bubbles are ok.

Season with garlic powder and nutmeg to taste. Add 3 tbsp. of kirsch at the end if desired.

Serve with crusty bread, a green salad, and pea soup.

Enjoy...

*After extensive testing with many wines, DH concluded that the Sundail Chardonay is best for fondue. The pH of the wine is critical for keeping fondue from separating.

**Use a total of 1 lb. cheese. We like this ratio of Gruyere to Emmenthaler. More Gruyere gives the fondue more bite.

from Rosemary's PCB
(6/14/02)

Fondue Recipe from Oogie

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Our lovely neighbors just had us over for cheese fondue dinner. The recipe is easy.

Fondue Recipe from Oogie
 
Buy 1 or more boxes (1 box per 2 people) of the Gerber instant cheese fondue stuff that comes in a red box. It's packed in a foil pouch like Tasty Bites curry.

To your fondue pot on top of the stove, add garlic salt or fresh garlic, the fondue stuff from the pouch, kirsch (cherry) liquor (a good glug) and some nutmeg.

Heat until melted, then put the thing over the candle to keep warm at the table.

The bread was a nice crusty french style loaf, sliced thick and people tore off bits of bread, speared with the fondue fork, twirled in the cheese and then ate. She served it with her Riesling wine, some Swiss pickles, a few thin slices of salami and a nice green salad. It was wonderful.

Oogie
(6/13/02)

Fondue Vudu

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First, a disclaimer. I haven't tried this recipe, and the only fondue I've had since a horrible attempt in junior high at a Girl Scout meeting (working on a cooking badge, (I think there was smoke involved), was the stuff in a little red box from the store, which was very good. (I don't remember the brand, I think the name was something Scandinavian or German). It was really good with sourdough bread chunks. That said, I've been wanting to try this one from Alton Brown.

Fondue Vudu

1 clove garlic, halved
1 (12-oz.) bottle hard apple cider
2 tbsp lemon juice
1 tbsp brandy
Pinch kosher salt
5 oz. (2 cups) Gruyere, grated
5 oz. (2 cups) Smoked Gouda, rind removed, grated
1 tbsp plus 1 tsp cornstarch
1/4 tsp curry powder
Several grinds fresh ground black pepper

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.

When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low.

The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service.

A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

Yield: 4 to 6 servings

Ashley
(6/13/02)

Ann's Fondue

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Check http://www.epicurious.com and search for fondue. There's a couple of classic recipes there, as well as some more innovative ones.

I've had trouble with fondue separating, so devised this recipe. While it's unorthodox in preparation, you still have the same flavors.

Ann's Fondue

2 tbsp butter or oil
2 tbsp flour
1 lg. clove minced garlic
1-3/4 cups dry white wine
1/4 cup kirsch
1 lb. gruyere
dash nutmeg

Melt butter over low heat and pacify garlic, but don't let it brown. Add in the flour and whisk for a minute to make a roux. Whisk in wine, and cook until thickened. Gradually add coarsely grated cheese, whisking til melted and thickened. Stir in kirsch. Transfer to fondue pot and sprinkle with nutmeg.

For a Texas version, you could substitute Shiner bock for the wine and  kirsch, cheddar and jack for the gruyere, and toss in a can of chopped green chilies.

Garnish with cayenne.

The quality of cheese is what makes or breaks this. Go to Central Market and get the best stuff you can afford. And some of their wonderful crusty breads. Cut the bread in large dice, and maybe even toast it a tad to crisp it up so it doesn't get too soggy when dipped. I like boiled tiny red potatoes for dipping, too.

Have another fondue pot of hot oil for the meat. Get the best steak possible, with little connective tissue and no gristly bits. If I'm gonna eat steak, I don't want a bunch of sauces, but if y'all like em, have a couple of interesting ones. Maybe bearnaise, and a mushroom/red wine/shallot reduction sauce? I know Mark's family aren't the most adventurous when it comes to food, so plan sauces accordingly.

Serve a big salad.

Y'all have fun!
Ann in TX
(6/13/02)

Company Cheese Ball from Princess Re

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Company Cheese Ball from Princess Re

Notes:
The added touch of steak sauce is a wonderful addition.

Ingredients:
1 (8 oz.) pkg. cream cheese
1/4 cup sour cream
1 tbsp steak sauce (A1 and Heinz 57 work well)
4 tbsp butter
1 cup sharp cheddar cheese
1/4 cup mayonnaise
1-1/2 tbsp dry onions (or use 1 pkg of dried onion soup, which I like better)

Preparation:
Let cream cheese soften. In a bowl beat all ingredients together. Blend mixture until it is smooth. Refrigerate several hours. Roll into ball and roll in nuts of your choice.

The Princess
(12/19/01)

Jan's Shrimp, Cocktail Sauce, and Cream Cheese with Crackers

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Jan's Shrimp, Cocktail Sauce, and Cream Cheese with Crackers
For the cream cheese lovers...

THIS is really good.

Place unwrapped block of cream cheese on plate.
Pour 1 jar of cocktail sauce over cream cheese.
Dump 1 small can of tiny shrimp (drain the can first, you idiot!)...on top of cocktail sauce.
Serve with crackers.

UmmmmmmYUMmmmmy.

For the holidays it looks really festive if you put rings of red and green bell peppers around it on the plate.

Jan
Princess of Dictionaries, J. Toastmaster Musick III
a.k.a. "Zippy Chickenlips"
(12/19/01)

Cream Cheese with Pepper Jelly plus Variations

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Cream Cheese on Crackers with Pepper Jelly

A dead easy appetizer provided you can find the really hot pepper jelly. It should be at least as hot as it is sweet if not sweeter.

1 jar (8 - 10 oz) hot pepper jelly (habanero, jalapeno, serrano, etc.)
1 brick (8 oz ) cream cheese
Crackers ( plain butter crackers like Ritz seem to work best)

Unwrap the brick of cream cheese and place it on a plate. Open the jar of jelly and pour on top of the cream cheese. Serve with crackers.

If the jelly is not hot enough you will not get the flavor of the peppers only sweetness.
Emily of New Moon
(12/18/01)

Bev added:
And another variation of this is to do the same thing with Major Grey's Chutney poured over the brick of cream cheese. I love them both.

jp added:
And may I add that Brie cheese is also damn fine with these kinds of chutneys, pepper jellies, and marmalades. Vary the crackers for even more options.


Maryanne suggested:
Cranberry chutney over cream cheese is great, too.

Denise L's Spicy Herb Roasted Nuts

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Denise's Spicy Herb Roasted Nuts
Makes: 5 cups
Prep and cook time: About 50 minutes

For Holiday gifts, I usually make a triple or quadruple batch of savory spiced nuts. I got the inspiration for my recipe from Sunset Magazine. They had a recipe in their 1997 issue for a thanksgiving feast.

Notes: In lieu of fresh herbs, use dried ones (1/2 tsp of each). Or use 3 tbsp Herbs de Provence. (I like this a lot.)

1-1/2 cups almonds
1-1/2 cups walnut halves
1 cup hazelnuts
1 cup pecan halves
1/2 cup maple syrup
2 tbsp Tamari
1/4-1/2 tsp cayenne
1/4 tsp black pepper
1-1/2 tsp chopped fresh oregano leaves
1-1/2 tsp chopped fresh sage leaves
1-1/2 tsp chopped fresh thyme leaves
1-1/2 tsp chopped fresh rosemary leaves
1-1/2 tsp chopped fresh savory leaves
1-1/2 tsp chopped fresh marjoram leaves
3 tbsp olive oil
About 1 tsp sea salt

  1. Mix almonds, walnuts, hazelnuts, pecans, maple syrup, tamari, cayenne, black pepper,oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 teaspoon salt.
  2. Bake in a 300°F oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes.
  3. Let cool. Taste and add more salt if desired.

I modified the recipe using a slightly different herb combination, upped the cayenne, and added a few other ingredients. I sell this stuff to a few catering friends for heir events. You can use whatever nuts that you like and are affordable. The only thing I do not like in this mix are peanuts. They do not go well with the glaze. This stuff freezes well, and ships well too. It is best eaten within a month of making them. Lovely as an appetizer with champagne, or chopped and added to a salad.

Denise L.
(11/29/01)

Eggplant Spread

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Eggplant Spread
My family is Romanian, too - on my father's side. Here's the recipe for what we always called

1 medium eggplant
3 tbsp. minced onion
2 tbsp. vegetable oil
4 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar

Bake the eggplant in a 475° F oven until the skin turns dark and brown. Cool and peel.

Chop the eggplant until very smooth. (I suppose you could use a food processor, but I've always used that wooden bowl and half-moon chopper). Add everything else. Chill.

Serve with black bread - much better than crackers.

Barbara on Staten Island, NY
(2/5/2001)

Hooters (aka Texas Hooters)

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Hooters (aka Texas Hooters)
Everyone loves my hooters. Here's the recipe, given to me by Colleen S., paralegal par excellence, psychic, and former resident of the Great State of Texas (I think she lives in NC now). Everyone loved Colleen's Hooters. I lost touch with Colleen, but still remember her fondly. Now they are mine, I have spiced them up a bit more from the original.  They are a really great appetizer with hot salsa and the filling makes a great dip on its own.

Double or triple the recipe, you'll need:

6
1 (8-oz.) package cream cheese
1 (8-oz.) container sour cream
1 (8-oz). package of hot jalapeno jack cheese, grated
1 chipotle chile* and 2 tbsp adobo sauce from the can of chipotles with adobo.

(*NOTE: chipotle chiles are smoked jalapenos that come canned in a very spicy sauce.  They are available at Latin American markets.  If you can't find them, use a few tablespoons of your favorite hot sauce)

Whiz the above, (EXCEPT for the flour tortillas!), around in a food processor to a coarse puree.

Spread filling not too thickly on a flour tortilla, roll up like a jellyroll, and put a dab of filling on each end.  Do this with all six tortillas.

Refrigerate about 1/2 hour to 1 hour, until firm. With a very sharp knife, slice into sushi like slices 1/2" thick. The end slices will not look as good as the others.  Eat these when no one is looking.  Chill until serving time.

Serve with salsa. Betcha can't eat just one.

Carolyn
(9/16/00, 12/18/01, and 9/7/03)

Salsa with Tomatillos

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Salsa with Tomatillos
Tomatillos, yum! Makes a real kick ass salsa, among other things. BTW- these guys are related to gooseberries. Ok, first you need:
  • 2 pounds of nice green tomatillos - they have the paper husk, but are fresh, green and a little sticky under that. Get rid of the paper husks and rinse the tomatillos in cold water. Some folks allow them to sit a few minutes in a bowl of salty water.
While the tomatillos are soaking, gather together the following:
  • 1 cup of half and half, or light cream, or (our favorite!) sour cream.
  • 3 medium green Anaheim chiles. These need to be charred a little, and the seeds and peels removed.
  • 1 medium tomato, charred until the skin blisters
  • 2 or 3 Jalapeño chiles, with the veins and seeds mostly removed. Don't clean everything out, or your salsa will be kind of bland. In other words, leave a few of the innards (that's where most of the Iy-yiy-yiy is concentrated).
  • 3 cloves of fresh garlic, peeled and coarsely sliced.
  • 2 tablespoons of good grade olive oil.
  • 1/3 cup of good cider or wine vinegar, with the juice of a large lemon added - about a 1/2 cup total.
  • 1/2 cup of good chicken soup stock. Problem - commercial preps have too much salt, as a rule. A can of 'reduced salt' broth is about right, if you boil it down to about 1/2 its original volume.
  • 1/2 cup chopped cilantro (fresh) - Note: some folks react to cilantro, so check with your prospective diners on this one.
  • Pinch of ground oregano
  • Pinch of turmeric
  • Salt to taste - Do not overdo it!
  • Dribble of Tabasco or other pepper sauce sauce. This will adjust the 'heat' - again, all that is needed is a few drops, at most!!!.

Putting it together:
Put everything into your blender, EXCEPT the cilantro, and 1/2 of the vinegar/lemon mix. Pulse the motor, and make a puree. Transfer the blender contents to a heavy saucepan, and rinse the blender jar with the left over vinegar/lemon mix. Dump this on top of the puree. Bring it up to a simmer, and stir in the 1 cup of cream/sour cream. Continue to stir and simmer for about 10 minutes more. Cover and chill.

When cool, stir in the cilantro. Transfer to glass jars for storing in the fridge. Do not use plastic containers. This makes about 4 cups of salsa. Is it good? I have seen people eat this a spoonful at a time, making yummy noises as they do so. It is a great dip and taco sauce. Kind of lemony garlic fruit taste. It is not especially 'bravo' but you can boost that somewhat via the Tabasco adds. It does not enhance the flavor to up the hots..

If you have never 'toasted' chiles or tomatoes - what you are doing is charring their surfaces, not cooking them. Well, you are cooking them, sort of, but the purpose is to develop a flavor profile that cannot be obtained in any other way. The ideal way is to grill them over oak or mesquite.. but you can do all right over a gas flame. We have even done it over at the forge. Enjoy!

Billy Goat Gruff
(8/13/00)

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