Blue Cheese Spread

This is a very elegant appetizer that is quick and easy to make. If you cannot find Belgium Endive at your local grocery store, just ask the manager to order them for you.

2 cups Crumbled Blue Cheese or Roquefort Cheese
8 oz Cream Cheese, softened
1/4 cup Cream Sherry
1/4 cup Sour Cream
1 TB Worcestershire Sauce
1/4 tsp Cayenne Pepper
2 TB Lemon Juice

Using a food processor, combine all ingredients until smooth.

Serving Suggestion: Serve with assorted crackers or use a pastry bag with a wide tip and pipe a 1/2 tablespoon of spread onto Belgium Endive leaves. Arrange leaves on a platter in a fan design and serve.

Chunky Guacamole

4 Ripe Haas Avocados
3 TB Fresh Lemon Juice
8 dashes Tabasco Sauce
1/2 cup Red Onion, finely chopped
1 large Garlic Clove, minced
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 medium Tomato, seeded and finely chopped

Halve and pit the avocados, then scoop the flesh into a bowl. Lightly mash the avacado, leaving some bite-sized pieces. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.

Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. Adjust the seasonings to taste. Serve with baked tortilla chips or toasted pita triangles.

Vodka-Infused Shrimp Spoons

This appetizer is a show-stopper! If possible, serve in ceramic oriental-style soup spoons which can be rented for the occasion or you could also serve in small plastic soufflé cups if you prefer to go the disposable route. This is a blend of Shrimp Cocktail and the Classic Bloody Mary.

 

 

1 1/4 pounds Small Shrimp in Shell, (the 31/35 count) peeled and deveined
1 1/2 cups celery (about 3-4 ribs), very thinly sliced
1 cup Scallions (about 6), very thinly sliced

For The Sauce *

1/2 cup Tomato Juice (V-8 works well)
1/3 cup Vodka (preferably Absolut Pepper)
1/4 cup Fresh Lemon Juice
2 TB Bottled Horseradish (not drained), or to taste **
1 1/2 tsp Worcestershire Sauce
1 tsp Tabasco, to taste
1/3 tsp Black Pepper, to taste
3/4 tsp Salt, to taste

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 20 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions. Let chill for 30 minutes.

Whisk together all sauce ingredients. Let chill along with shrimp at least 30 minutes.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter. Makes about 50 spoons. Allow 2 to 3 per person.

* Sauce can be made 1 day ahead and chilled, covered.

** Be sure to use pure horseradish and not the prepared version which includes mayonnaise.

Clam Dip

8 oz Cream Cheese, softened
1/2 cup Sour Cream
1 tsp Lemon Juice
Salt and Black Pepper to taste
3/4 tsp Worcestershire Sauce
1 (6 1/2 oz) can Minced Clams, drained

In a medium bowl, blend cream cheese and sour cream until smooth. Stir in lemon juice, salt, pepper and Worcestershire sauce and blend.

Fold minced clams into cream cheese mixture. Chill 1 hour before serving with assorted crackers.

Makes 1 1/2 cups.

Goat Cheese Stuffed Mushrooms

These tasty snacks are perfect to serve before a dinner party. The assembly only takes a few minutes.

Olive Oil
3 slices White Sandwich Bread
1 small Garlic Clove, coarsely chopped
5 ounces Soft Goat Cheese, crumbled
1/2 cup Fresh Parsley
1/4 tsp Red Pepper Flakes
Coarse Salt
2 packages (10 oz each) White Button Mushrooms, stems removed

Preheat oven to 400. Lightly oil a rimmed baking sheet.

In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley and red-pepper flakes. Season with salt, and pulse filling until combined.

Spoon filling into each mushroom, press firmly and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, about 8 - 12 minutes. Makes about 24 pieces.

Bacon Wrapped Ginger-Soy Scallops

20 Large Scallops, rinsed and patted dry
10 Bacon Slices, cut in half
2 TB Dark Brown Sugar
2 tsp Minced Fresh Ginger
1/3 cup Soy Sauce

In a small bowl, blend sugar, ginger and soy sauce. Add scallops to soy sauce mixture and marinate 20 minutes.

Wrap each scallop with a bacon strip and secure in place with a toothpick. Place scallops on a medium hot grill, and brush once or twice with a coating of marinade. Continue cooking, turning once, until bacon is well done. To cook in the oven, broil scallops for about 15 minutes, coating once or twice with the marinade.

Mini Pastrami Reubens

 

The classic Reuben sandwich gets a new twist by using Pastrami along with the traditional Swiss cheese and thousand island dressing. These are always a crowd-pleaser and works great for football parties.

1 lb Sauerkraut, drained but not rinsed
2 TB Thousand Island Dressing
1 pkg Party Rye Bread (small rounds or squares)
1/2 lb Pastrami, thinly sliced
1/3 lb Swiss Cheese, thinly sliced

In a small bowl, combine sauerkraut and dressing. Place rye bread slices in a single layer on baking sheet. Place 1 thin slice of Swiss cheese on each round. Next, place 1 tablespoon of sauerkraut mixture in center of each slice. Top with 2 thin slices of pastrami and 1 slice of Swiss cheese. Heat under the broiler for 5-10 minutes or until cheese is melted. Makes about 30 appetizers

Gravlax

This is an elegant appetizer from the Scandinavian culture.  It takes a bit of prep time to cure the salmon (2 days for the curing proces), but the results are outstanding.

2 Center Cut Salmon Fillets with the skin (about 2 pounds)
1 TB Black Peppercorns, crushed
1/4 cup Kosher Salt or Finely Ground Sea Salt
2 TB Sugar
1 TB Cognac or Whiskey (optional)
1/4 cup Coarsely Chopped Dill

Remove any small bones from salmon using needle nose pliers or tweezers.

In a small bowl, combine salt, sugar, and crushed peppercorns.

Rub both sides of salmon fillets heavily with about half of the salt and sugar mixture. Sprinkle the remaining salt and sugar onto the flesh side of fillets. Sprinkle with cognac. Spread dill evenly over one fillet and place the second fillet on top of the first one so that the flesh sides are together, and the skin is on the outside. Place it in a large freezer ziploc bag. Press as much air out as possible, and seal the bag.

Put the bag with salmon in a shallow baking dish, place a cutting board on top, and then a heavy weight (5-8 lb) on top of the salmon. (I like to use a cast iron pot.)

Refrigerate for 2 days, turning the bag over every 12 hours.

After 2 days, take the cured salmon out of the bag, remove some of the dill and peppercorns, and dry fillets with paper towels. The salmon will keep in the fridge for a week tightly wrapped in plastic.

Using a knife with a long blade and sharp edge, slice the salmon very thinly at a 45-degree angle, sliding each piece off the skin. On the bread of your choice, add a small 1/4 teaspoon of spread, a slice of salmon and your choice of toppings and herbs. Make a variety of combinations for your guests to sample.

Serves about 10 - 12 people.

Prepare a variety of Gravlax combinations using these ingredients.

Breads - Baguette Slices, Sliced Pumpernickel Rolls, or Bagels

Spreads - Unsalted Butter, White Wine Mustard or Dijon Mustard

Toppings - Cucumber and/or Avocado Slices

Herbs - Dill, Tarragon, and/or Chives

Snow Peas with Creamy Radish Filling

Place these eye-catching treats next to a vegetable platter for a beautiful appetizer buffet.

24 Snow Peas, trimmed
6 oz Cream Cheese (Regular or Light), at room temp
3/4 cup Sliced Red Radishes + Additional for Garnish
1 TB Prepared Horseradish
Salt and Freshly Ground Black Pepper to Taste

Blanch the snow peas in boiling salted water for about 1 minute, then cool quickly in ice water and pat dry. Slit open one side of each snow pea. Set aside to cool. In a food processor, puree the remaining ingredients until smooth.

Using a pastry bag or a small spoon, pipe the radish cream into the snow peas. Lay the filled snow peas on a serving tray and place a thin half-moon slice of radish in the center of each filled snow pea.

Bagna Cauda Dip with Veggies

This is a warm Italian dip made of anchovies, olive oil, and garlic. Serve this dip with crusty French bread, assorted raw vegetables, or even steamed shrimp. Have guests dip vegetables into the dip using the french bread as a "plate" to catch the garlicy sauce.

1 (2oz) cans Anchovy Fillets thinly sliced
1 - 1/2 cups Olive Oil
6 Garlic Cloves , peeled and finely chopped
1/2 cup Melted Butter
Assorted Vegetables, cut into bite sized pieces for dipping
French Baguettes, cut into small rounds

Heat 1/4 cup of olive oil in a medium sized frying pan. Add the garlic and sautee over medium heat until the garlic just starts to brown. Remove from heat.

Add remaining olive oil, butter, and anchovies. Mix well and return to heat. Mixture can be kept warm in a small crock pot or a fondue-type pot.

Smoked Salmon Cheesecake

5 TB Dry Bread Crumbs
6 TB Freshly Grated Parmesan Cheese, divided
1/3 cup Onion, finely chopped
1/3 cup Green Pepper, finely chopped
3 TB Butter
4 pkgs (3 - 8 oz ea plus additional 3 oz) Cream Cheese, softened
1/2 cup Whipping Cream
1/4 tsp Ground White Pepper
4 Eggs
5 oz Smoked Salmon, finely diced
1/2 cup Shredded Swiss Cheese
Assorted Crackers

Grease the bottom and sides of a 9-inch springform pan. In a small bowl, combine the bread crumbs and 3 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside.

In a skillet, saute onion and green pepper in butter until tender; remove from heat and set aside. In a mixing bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. Add eggs; beat on low speed just until combined. Next, fold in the onion mixture, salmon and Swiss cheese and blend thoroughly.

Wrap a double layer of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a larger baking pan. Fill larger pan with hot water to a depth of 1-1/2 inches. Bake at 325 degrees for 35 - 40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.

Remove foil and sides from springform pan. Cut cheesecake into wedges and serve with crackers.
Serves 12 - 14.

Grape Jelly Meatballs

I will admit the ingredients in this recipe sound a bit strange, but when combined, these meatballs are always a hit at cocktail parties. Best of all, these can be prepared early in the day and they will be ready when guests arrive.

1-1/2 cups Chili Sauce
1 cup Grape Jelly (not jam)
2 to 3 tsp Dijon Mustard (to taste)
1 pound Lean Ground Beef
1 Egg, lightly beaten
3 TB Fine Dry Bread Crumbs
1/2 tsp Salt

Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.

Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs.

Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours.

Classic Shrimp Cocktails with Sauce

Shrimp - Allow about 6 pieces per person (21-25 size)
4 quarts Water
2 TB Old Bay Seasoning
Juice of 1 Lemon
1-1/2 cups Catsup
1-1/2 cups Chili sauce
1/3 cup Lemon Juice, fresh
1/3 cup Horseradish
3 TB Green Onion, minced
1 TB Worcestershire Sauce
Crushed Ice
Lemon Slices and Fresh Parsley Sprigs for Garnish

Peel and devein shrimp, leaving tails on. In a large stockpot, combine water, Old Bay and lemon juice and bring to a boil. Add shrimp and cook until until opaque; shrimp will begin to float to the top of the water. Remove from water and plunge in ice water (this step halts the cooking process and avoids mushy shrimp.) Drain immediately and refrigerate.

To Prepare Cocktail Sauce: Combine catsup, chili sauce, lemon juice, horseradish, green onion, and Worcestershire sauce; refrigerate. (Makes 3 cups)

To Serve: For each serving, fill a shot glass with sauce and place in the center of a martini glass. Surround the shot glass with crushed ice. Arrange shrimp around edges of glass and garnish with lemon slices and a sprig of parlsey.

Swedish Meatballs

This recipe makes about 72 meatballs in a light beefy gravy.

1 medium Onion, finely chopped
5 TB Butter, divided
2 pounds Ground Meat (mixture of beef, pork, turkey or veal, if desired)
1 cup Fine White Bread Crumbs
1/2 cup Half and Half
2 Eggs, lightly beaten
2 tsp Salt
1/2 tsp Dried Thyme
1/4 tsp Ground Black Pepper
1/4 tsp Ground Allspice

For The Gravy:

3 TB Butter
3 TB Flour
2 cups Light Cream
1 cup Beef Broth or Stock
1/2 tsp Salt
1/4 tsp Ground Black Pepper
Paprika and chopped fresh Parsley for garnish

In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.

Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.

In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned.

To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Sprinkle with paprika and chopped parsley and serve.

Baked Scallop Shells

Baked Stuffed Scallops make a tasty side dish for steaks or any seafood meal.

1 stick Margarine or Butter
1 small Onion, diced
1/3 cup White Wine
1/4 tsp Worchestershire Sauce
2/3 - 1 cup Breadcrumbs
1 pound Bay Scallops, rinsed, cleaned and diced
18 - 20 Cleaned Scallop Shells (2" - 3")
2 TB chopped Fresh Cilantro
2 TB chopped Fresh Parsley

In a large skillet, melt the butter or mnargarine over medium-high heat. Add onions and saute until transparent.

Add the wine and Worchestershire sauce and blend well. Stir in bread crumbs and brown the mixture, adding a bit more wine if necessary to get a stuffing-like consistency.

Combine the scallops with the stuffing. Fill the scallop shells with the mixture and top with the parsley and cilantro.

Place the stuffed shells in a 375 degree oven and bake for 8 - 10 minutes, or until golden brown on top.

** If you cannot find scallop shells, use ramakin dishes or small 4" pie tins.

Variation: Jumbo mushroom caps may also be substituted for the scallop shells. In this case, remove the stems from the mushroom caps and fill with the stuffing mixture. Top the mushrooms with the herbs, sprinkle each with 1 teaspoon grated cheddar and heat in the oven for about 6 - 8 minutes or until cheese is melted.

Firecracker Deviled Eggs

6 Large Eggs, hard-boiled and cooled
1/3 cup Mild Salsa
3 TB Low - Fat Sour Cream
3 TB minced Green Onions
1 TB chopped Black Olives
1 tsp Lemon Juice
For Garnish - Minced Green Onions, Red Pepper Strips, or Parsley

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired.

Pesto Deviled Eggs

For this easy recipe you can use homemade or store bought pesto. Use the small end of a melon ball scoop to make perfect scoops of egg filling.

6 Large Eggs, hard-boiled and cooled
2 TB Pesto Sauce, plain or with pines nuts
2 TB Mayonnaise

Peel eggs, cut in half lengthwise, and remove yolks. Mash yolks and combine with Pesto Sauce and mayonnaise (adding more if needed) until smooth. Salt to taste. Fill egg whites with the yolk mixture. Garnish with fresh basil leaf or parsley sprig.