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    200 Appetizers
    200 Appetizers
    200 Appetizers
    Ebook309 pages1 hour

    200 Appetizers

    By Donna Kelly and Sandra Hoopes

    ()

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    About this ebook

    Start any party or dinner off right with a selection from this wide array of delectable appetizer recipes by the authors of Burritos!

    An appetizer by any other name be it hor d’oeuvres, canape, tidbit, or morsel, is still the yummiest way to tease your taste buds prior to the main course event. However, with 200 Appetizers, and an offering of recipes such as Shrimp Topped Avocado Mousse, Apricot Pistachio Phyllo Purses, Savory Rugalach, Mad Greek Dip, or Mongolian Meatballs, you may want to skip dinner and let the finger food fill you up.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateSep 1, 2012
    ISBN9781423614395
    200 Appetizers
    Author

    Donna Kelly

    Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. Donna Kelly, was born and raised in Southern Arizona. She has four children and works as a prosecuting attorney.She lives in Provo, Utah.

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      Book preview

      200 Appetizers - Donna Kelly

      Helpful Hints for a Successful Appetizer Party

      As a general rule, serve 6 appetizers per person if they are served before a full dinner, and 12 per person for an appetizer-only party.

      When planning your menu, consider how your guests will eat each appetizer. Will they need plates and utensils? Can the appetizers be eaten standing up? Generally, finger foods and dips are more casual and informal.

      Set up appetizer stations at different locations around the room so that everyone gets a chance to mingle and meet everyone.

      Have something for everyone; serve a variety of appetizers including vegetarian, gluten free, and low calorie choices.

      Plan your dishes to make sure you are not stuck in the kitchen missing the party. Make sure some of the appetizers can be made ahead of time and some can be served cold.

      For appetizers that need to be assembled at the last minute, chop, slice, and measure out as many of the ingredients as possible ahead of time.

      Use colorful and interesting garnishes on the serving trays that compliment the food like banana leaves or bundles of fresh herbs.

      Serve cold appetizers such as shrimp on ice rings that have been frozen several days in advance.

      Variety is the key when planning appetizers. Serve appetizers prepared in different ways such as, one fried item or only one or two in puff pastry. And, keep presentation in mind, too. Serve some colorful appetizers and some plain. Serve some crunchy bites and some creamy.

      Keep food safety in mind. Keep cold food cold and warm food warm. Set out appetizers in batches so that nothing sits out longer than two hours.

      Dips and Spreads

      The Ultimate Spinach Artichoke Dip

      Makes 4 cups

      Preheat oven to 425 degrees.

      In a large frying pan, saute onions in butter over medium-high heat until softened slightly, about 3 minutes. Add garlic and remove from heat.

      Add spinach, artichokes, cream cheese, pepper, nutmeg, and Parmesan to onion mixture and spread into an oiled 8 x 8-inch casserole dish or 8-inch pie pan. Sprinkle mozzarella on top.

      Bake on the top shelf of oven for 25 to 30 minutes, until lightly browned and bubbly. Serve immediately with toasted bread slices or crackers.

      Rustic Cheese Spread

      Makes 3 cups

      Place all ingredients except water in food processor and process for about 2 minutes, or until very smooth. Add water a few tablespoons at a time, until a smooth and spreadable consistency results.

      Serve at room temperature with assorted crackers or toasted bread slices.

      Roasted Garlic Hummus

      Makes 3 cups

      Preheat oven to 350 degrees.

      Cut the bulb of garlic in half across diameter. Place each cut side up in a square of aluminum foil.

      Drizzle each half with a little oil and sprinkle salt on top. Wrap the foil around the bulb halves. Bake for 30 minutes. Remove from oven, bring to room temperature, and then squeeze the cloves out of the bulb into a food processor.

      Add remaining ingredients, except water, to the garlic and give it a few pulses. Turn food processor on and slowly add water in a thin stream until desired consistency.

      Serve at room temperature with crackers or toasted baguette slices.

      Caramelized Onion Dip

      Makes 3 cups

      Peel onions, cut in half across diameter and slice in 1/4-inch julienne slices. Heat oil in large frying pan, add onions and brown sugar and cook over medium-high heat for about 30 minutes, stirring frequently to reduce liquid, until onions are well browned. Remove from heat and let cool to room temperature.

      Place cooked onions in a medium bowl and stir in sour cream, mayonnaise, and Worcestershire sauce. Chill for at least 1 hour in refrigerator. Remove and add salt and pepper. Serve with chips.

      Savory Lemon Herb Cheesecake

      Makes 6 to 8 servings

      Preheat oven to 350 degrees.

      In a small bowl, stir together the cracker crumbs and butter. Press into the bottom of an 8-inch spring form pan. Bake 8 to 10 minutes, until crust is set and lightly browned.

      In a medium bowl, using a mixer on medium speed, beat together remaining ingredients until well blended. Pour on top of crust. Cover bottom and up the outside of pan with aluminum foil. Place pan in the center of a large roasting pan and add hot water, filling halfway up sides of spring form pan. Bake for 30 minutes. Reduce oven heat to 325 degrees and bake another 15 to 20 minutes, until almost set in center.

      Turn off oven and let cheesecake remain in oven until room temperature. Serve at room temperature with crackers for spreading.

      Gorgonzola Fruit Dip

      Makes 2 cups

      In a small bowl, stir together the cream cheese, corn syrup, lemon juice, zest, and ginger. Gently stir in Gorgonzola so there are still some crumbles intact. Cover and chill for 1 hour.

      Core pears and apples and cut into 1/4-inch thick slices. Serve chilled dip with fruit.

      Roasted Red Pepper Dip

      Makes 3 cups

      Place peppers on a baking sheet and lightly spray with oil. Broil about 6 inches from heat for 5 minutes. Sprinkle garlic over peppers and broil another 2 minutes, until peppers are lightly browned.

      Place peppers and garlic in food processor with ricotta and vinegar. Pulse until peppers are in very small bits.

      Serve at room temperature with crackers or vegetables.

      White Bean and Spinach Dip

      Makes 3 cups

      In a large frying pan, saute spinach in oil for about 3 minutes, until little liquid remains. Stir in garlic and saute another 1 to 2 minutes, until garlic becomes fragrant.

      Remove from heat and add beans, lemon juice, vinegar, and pepper sauce. Mash with a potato masher until well blended. Add salt and pepper.

      Serve at room temperature with crackers, pita chips, or toasted baguette slices.

      Pizza Fondue

      Makes 4 cups

      In a large frying pan, saute onion and bell pepper in oil over medium heat until softened, about 5 minutes. Stir in garlic and cornstarch until cornstarch is absorbed.

      Add pizza sauce, Parmesan, cream cheese, and pepperoni to frying pan and bring to a simmer for about 5 minutes. (At this point, sauce can be served as is, or it can be blended until smooth and then served.)

      Cut bread into 1-inch cubes and spread on a baking sheet in a single layer. Lightly spray with oil. Broil about 6 inches from heat for 1 to 2 minutes, until lightly toasted, watching closely so it doesn’t burn. Turn bread over, lightly spray with oil and broil on other side. While bread cubes are still hot, sprinkle with garlic powder and toss.

      Serve warm sauce with bread cubes spread for dipping.

      Roasted Veggie Spread

      Makes 4 cups

      Cut eggplant into 1/4-inch-thick slices. Cut onion

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