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Jazz up your next get-together with these deliciously impressive hors d’oeuvre. The pineapple and coconut add a definite Southeast Asian flavor to the dish. And, the coconut also adds a wonderful crunch and makes the skewers look even more enticing.
Directions
Soak thirty 6-inch bamboo skewers in water to prevent burning. Cut thirty 1/2-inch chunks of pineapple and finely chop whatever remains.
Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
Place a 6-inch skewer through each shrimp assembly and reserve. (Do not reserve for too long before cooking as the pineapple will begin to break down the shrimp.)
Heat the oil in a large skillet over medium heat and sweat the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
Add the reserved chopped pineapple, ketchup, chili sauce, plum sauce, vinegar, soy sauce, and Worcestershire sauce to the onion mixture. Bring to a simmer and cook until the sauce is glossy and thickened, 15 minutes. Adjust the consistency with water, if necessary, and season with salt and pepper. Keep the sauce warm.
To cook the shrimp, spoon or brush a small amount of sauce (about 1 tsp each) over each skewer and place in a preheated 400 degrees F oven until the meat just turns white, about 10 minutes.
Remove the skewers from the oven and neatly arrange on serving platters. Sprinkle with the green onions and coconut. Serve immediately with the remaining sauce on the side for dipping.
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Ice cream is recognized universally. It is a favored dessert, loved by everyone young and old. Just try to imagine summertime, or any birthday celebration, without it. If you’ve never made ice cream, consider churning a batch of sweet and creamy coffee ice cream for your next get-together. Infused with coarsely ground coffee beans, this frozen treat is best served with crisp butter cookies and a touch of whipped cream. Read more... | |
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Dulce de leche, translated literally as “milk jam,” is a soft caramel confection enjoyed throughout Mexico, Central and South America. As a relative newcomer to the United States’ taste buds, it is quickly growing in popularity. Swirled into ice creams, gourmet yogurt blends and used as a filling in prepared frozen dessert items, dulce de leche is becoming a mainstay among America’s favorite dessert ingredients. Directions Place the milk, sugar and cinnamon stick in a large, heavy-bottomed saucepan over medium heat. Stir to dissolve the sugar, while heating the milk to a gentle simmer. The milk will begin to form a foamy layer across the surface and around the perimeter of the pan. Stir the mixture gently to incorporate. Dissolve the baking soda in the water. Stir the baking soda mixture into the milk mixture. Reduce the heat to low and cook the mixture uncovered at a low simmer, just so the milk’s surface breaks with a gentle roll. Check the mixture periodically and gently stir without incorporating the foamy layer that forms across the surface. After the mixture has been simmering for 1 hour, remove the cinnamon stick. The milk mixture will begin to turn a light tan color. Continue simmering until the mixture reduces to the thickness of sweetened condensed milk, takes on a rich tan color and has reduced to about one cup, about 1 to 1-1/2 additional hours. The mixture will thicken further as it cools and under refrigeration. Strain the mixture immediately into a jar, using a fine mesh strainer. Cool completely. Refrigerate for up to 3 weeks. Nutrition information per ounce: 170 calories, 4 grams protein, 31 grams carbohydrate, 4 grams fat, 15 milligrams cholesterol, 140 milligrams sodium.
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Sun-dried tomatoes and creamy goat cheese merge as the base for these warm, bite-sized hors d’oeuvres called tartlets. Basil, garlic, and green onions add an element of freshness. Encased in buttery puff pastry shells, a tartlet’s small size makes it an ultimate starter for any occasion.
Directions
Preheat oven to 350 degrees F.
On a lightly floured surface, roll the puff pastry to 1/8-inch thick. Once rolled, generously prick the surface of the pastry with a fork. Using a 2 ½-inch round cookie cutter, cut 30 rounds from the puff pastry. Apply firm pressure on the cookie cutter and avoid moving it back and forth when cutting.
Place each puff pastry round into a 1 ¾-inch round tart mold and press gently. Ensure there are no air pockets under the pastry.
Cover the puff pastry in the tart molds with a small piece of foil and fill with uncooked dried beans, rice, or pastry weights. Place the tarts on a cookie sheet and refrigerate for 5 minutes.
Bake the tart shells for 20 minutes. Allow them to cool completely and remove the foil and beans, rice, or weights.
Combine the garlic, white pepper, basil, milk, and sherry in a food processor. Add the eggs and flour and process until just blended.
Toss together the goat cheese, green onion, and sun-dried tomatoes. Place 1 teaspoon of the goat cheese mixture into each tart shell before filling with the egg mixture until nearly full, about ¾ teaspoon.
Place the cookie sheet with the tarts in the 350°F oven and bake for about 6 to 8 minutes, or until set.
Serve immediately.
Nutrition information per piece:
80 calories, 2g protein, 6g carbohydrate, 5g fat, 55mg sodium, 0 mg cholesterol, 0g fiber.
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Sharp Spanish Blue cheeses, such as Cabrales or Picón, contrast wonderfully with the soft, subtle, sweet flesh of fresh, ripe figs in this distinct recipe. Enjoy these stuffed figs with a glass of sherry, another perfect partner for a fig. The cocoa nibs, pressed into the cheese, are a surprise ingredient that adds a little bitter depth and crunch to the mixture.
Directions
Cut the stem end of each fig about ¼ inch from the top using kitchen scissors. Cut the figs in half length-wise. Press the tip of a spoon into the opening to make a ½-inch-deep indentation for the cheese in the soft center of the fig.
Trim the outer rind off the wedge of cheese. Gently crumble with a fork in a medium bowl until the largest pieces are the size of a small marble. Do not overmix.
Press a level teaspoon of cheese into the center of each fig.
Press ¼ to ½ teaspoon of cocoa nibs into the cheese. Serve.
* Note: If fresh figs are unavailable, large dried, soft Calimyrna figs can be substituted. Simply slice the figs in half and place 1 teaspoon of cheese on each fig and ½ teaspoon of cocoa nibs on top.
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Add this fast "cooking" ceviche to your summer menu. Served with a garnish of sweet potatoes and corn, as traditionally prepared in Peru, this version of ceviche comes together quickly. The barely cooked fish is tossed with the lime juice and is served almost right away, rather than marinating and "cooking" in the lime juice for several hours.
Directions
Bring the sweet potatoes (with skins on) and 3 quarts of cold water to a boil in a medium stockpot over high heat. Turn the heat to low. Simmer, covered, until tender, about 35 minutes. Set aside to cool to room temperature, then peel and slice into 1/4-inch-thick slices.
Bring 2 quarts of water to a boil in a large pot. Add the corn and cook for 5 minutes. Transfer to an ice bath for 3 minutes, then drain and slice the corn off the cob, leaving some sections of kernels intact.
Fill a large saucepan with 3 quarts of water and bring to a boil over high heat. Add the shrimp and scallops and boil for 60 seconds, or until whitened and curled. Remove from the water and transfer to a large mixing bowl.
Add the fish, lime juice, chiles, and onions to the bowl. Add salt to taste. Toss together. Let sit for 30 minutes, or until the fish starts to whiten and curl in on itself. Divide the sweet potatoes among plates, then top with the marinated seafood mixture. Garnish with a few of the corn pieces and about a teaspoon of cilantro.
Note: Peruvian aji chiles are sold in South American markets.
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Contrary to popular belief, entertaining can be hassle-free and fun. Whether you’re planning a cocktail party or a formal dinner, serve items that can be made in advance so that you can enjoy the event as well. Savory hors d’oeuvres like palmiers with prosciutto, paillettes, and gougères are ideal for easy entertaining. They can be prepared several days before the party, leaving you time to concentrate on the rest of the meal.
Directions
Palmiers with Prosciutto
Preheat the oven to 400F. Line two baking sheets with parchment paper.
Roll the puff pastry into a ten-inch square. Brush one side of the pastry with the tomato paste. Lay the prosciutto over the tomato paste, then dust with the cheese.
Roll the top and bottom edges of the dough toward each other to meet in the middle, leaving a one-half-inch gap. Sprinkle the remaining cheese on top of the length of the dough. Fold one piece of dough on top of the other piece of dough as if you were closing a book. Cover the dough and refrigerate until firm, about one hour.
Slice the dough crosswise into one-quarter-inch-thick pieces and bake on the prepared baking sheets until golden brown, about ten minutes. A sheet of parchment paper placed on top of the palmiers during baking will help them to stay flat; it can be removed for the last few minutes of baking to allow for browning.
Nutrition analysis per piece:
50 calories, 2g protein, 3g carbohydrate, 3.5g fat, 80mg sodium, 5mg cholesterol, 0g fiber
Paillettes
Preheat oven to 400F. Line two baking sheets with parchment paper.
Roll the puff pastry into a ten-inch square. Brush one side of the puff pastry sheet with the egg wash. Sprinkle the cheese and paprika evenly over the puff pastry. Cut the pastry lengthwise into one-quarter-inch strips.
Transfer the pastry strips to the prepared baking sheets, leaving one inch between each strip to allow for expansion; shape strips as desired. Bake until golden brown, about ten minutes.
Nutrition analysis per piece:
45calories, 1g protein, 3g carbohydrate, 3g fat, 40mg sodium, 10mg cholesterol, 0g fiber
Gougeres
Preheat the oven to 400F. Line two baking sheets with parchment paper.
Combine the water, olive oil, and salt in a saucepan over high heat and bring to a boil. Add the sifted flour all at once and stir well. Cook, stirring constantly, until the dough begins to come away from the sides of the pan, about five minutes.
Immediately transfer the dough to a bowl of a stand mixer with the paddle attachment and beat on medium speed to cool to room temperature. Add the eggs one at a time, beating well after each addition, to achieve a stiff but pliable texture. Add the cheese and pepper. Continue mixing for one minute.
Transfer the dough to a pastry bag fit with a plain round tip and pipe one-inch-diameter balls about two inches apart onto the prepared baking sheets. Alternatively, use a spoon to drop the dough onto the baking sheets.
Bake until golden brown and puffed, about five minutes, then reduce the oven temperature to 325F and continue to bake until cooked through, twenty to twenty-five minutes.
Nutrition analysis per piece:
35 calories, 1g protein, 2g carbohydrate, 2.5g fat, 35mg sodium, 20mg cholesterol, 0g fiber
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A popular way to serve caviar is on toast points accompanied by chopped egg whites and yellow onions. However, the best caviar needs no special accompaniments. It is often served in iced glass containers, with mother of pearl, bone, horn or glass spoons to avoid any flavor change that might occur if metal spoons are used.
Directions
Combine potatoes and flour with a mixer. Add eggs one at a time, then egg whites. Adjust consistency with cream to that of a pancake batter. Season with salt, pepper, and nutmeg.
Coat a nonstick griddle or sauté pan lightly with oil. Pour batter (as for pancakes) into silver dollar-sized portions. Cook until golden brown; turn and finish on the other side, about 2 minutes total cooking time.
Serve crêpes warm with a small dollop of crème fraîche and caviar, a small dill sprig, and a smoked salmon slice, if desired.
Chef’s note: For dill crepes, chop 2 tablespoons of dill and add to heavy cream, which has been lightly heated. Cool before preparing crêpe batter.
Nutrition information (without salmon) per piece:
40 calories, 1 gram protein, 2 grams carbohydrate, 3 grams fat, 25 milligrams cholesterol, 105 milligrams sodium.
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Easy to pick up, neat to eat, canapés are probably the best-known type of hors d’oeuvre. The base is a small piece of bread or toast, often cut into a decorative shape; the topping is up to you. Here, a chunky, smoky-sweet roasted pepper salad is matched with a creamy blend of goat cheese and sour cream.
Directions Read more... |
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To make a savory filling for stuffed mushrooms, sausage or ham is added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly saute the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.
Directions
Remove the stems from the mushrooms and chop them finely. Reserve about 1 to 1? cups of chopped stems.
Heat 6 tablespoons of the olive oil in a 12-inch large saute pan over medium-high heat and brown the mushroom caps, about 4 minutes per side, turning halfway through. Set aside.
Melt the butter in a small saute pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and the chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with ? teaspoon of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400 º F. Oil or butter a 13-inch by 9-inch by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon (about ¾ ounce) of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with ¼ teaspoon of grated cheese, if using. Serve hot or warm.
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