In three weeks I’m giving an adult party (no kids - hurrah) and I want the appetizers to be dinner. I would like all finger food and suggestions for a punch. I thought a Sangria would be a good way to go.
So, if anyone has any recipes for all of this I would certainly appreciate all the help I can get.
A J
Cheese and Rosemary Breadsticks
¼ cup grated Parmesan cheese
1/3 cup grated Gruyere cheese
1 tsp chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional
Preheat oven to 350 degrees F.
Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside.
Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese-covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.
Jalapeno Poppers
12 ounces cream cheese, softened
1 (8 oz) pkg shredded Cheddar cheese, or Nacho cheese (any kind you like)
1 tbsp bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry breadcrumbs
2 quarts oil for frying
Cut peppers in halves and remove seeds.
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Note You can add more shredded cheese and less cream cheese. For oven fried, let set in refrigerator for 20 minutes, dip into beaten egg mixed with a little water, dip into breadcrumbs. Bake at 350 F for about 10-12 minutes.
For a big gathering: prepare the oven-fried method; after they have been dipped into the breadcrumbs, arrange them on cookie sheets and keep refrigerated until 20 minutes before baking and serving them (this way, they can be served hot).
Bacon-Stuffed Cherry Tomatoes
2 pints cherry tomatoes
½ cup mayonnaise
½ cup freshly grated Parmesan cheese
½ bunch green onions, finely chopped
16 ounces bacon, crisply cooked and crumbled
Cut the top off each cherry tomato,and using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture.
Chill in fridge for at least 2 hours to blend flavours.
Basil Cream Cheese Pesto-Filled Tomatoes
8 fresh basil leaves
3 cloves of fresh garlic
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1 (6-oz.) pkg. low-fat cream cheese
1 pint cherry tomatoes (about 30)
In food processor fitted with metal blade, purée basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
Fill tomatoes with “pesto†using a pastry bag fitted with a large nozzle.
Yield: 24 appetizers
Appetizer Meatballs in Red Wine
1 lb. lean ground beef (chuck or round)
1/2 cup fine dry breadcrumbs, plain
1/4 cup finely chopped onion
3/4 tsp. cornstarch
dash ground allspice
1 egg, beaten
2 tsp. Worcestershire sauce
1/4 cup chili sauce
1/2 cup evaporated milk
1 tsp. salt
Sauce
2 tbsp. + 1 tsp. cornstarch
1 cup water
2 beef bouillon cubes or equivalent base or granules
3/4 cup dry red wine
1/2 tsp. salt
1/8 tsp. pepper
Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in large shallow baking dish; bake at 400° for 10 to 15 minutes.
Prepare sauce. Combine sauce ingredients in saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.
** Allow meatballs to sit for a bit in sauce before serving in order for flavours to meld together. Best served in slow cooker set to low.
Pepperoni Breadsticks
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup pepperoni sausage, chopped
1/4 cup butter or margarine, melted
1 tbsp. Parmesan cheese, grated
1 cup pizza sauce
Heat oven to 425 degrees. Mix baking mix, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Knead 5 times.
Roll the dough into a 10-inch square; cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet. Pressing ends onto cookie sheet to fasten securely. Brush generously with margarine. Sprinkle with cheese.
Bake about 10 to 12 minutes, until light golden brown. Serve with hot pizza sauce for dipping.
Makes about 28.
Roasted Asparagus Wrapped in Prosciutto
1 lb asparagus (about 19 stalks), trimmed
1 tbsp olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
Yield: 6 servings
London Broil Appetizer
Flank steak
Meat tenderizer
Barbecue sauce
½ cup red wine (helps tenderize the meat)
French bread
Garlic butter, melted
Parsley
Sprinkle both sides of a flank steak with meat tenderizer. Tenderize with a fork. Spread both sides with barbecue sauce. Place in a plastic bag. Pour in red wine. Marinate overnight. Broil under high heat 2" from heat source or on a hot grill, 5-7 minutes on each side. Refrigerate at least 2 hours.
When well-chilled, slice very thin against the grain. Arrange slices on one side of a platter; on the other side, arrange garlic bread slices.
Cut French bread baguette into slices, brush on melted garlic butter.
Place tooth pick container in center of platter. Garnish with parsley.
Rösti Squares with Bacon and Chives
5 baking potatoes (3 lbs.), peeled
2 tbsp. butter, melted
1 tsp. salt
¼ tsp. pepper
6 strips bacon
¾ cup sour cream
2 tbsp. chopped chives or green onions
Preheat oven to 500 degrees F.
In large pot of boiling salted water, cook potatoes, covered, for 10 minutes. Drain and let cool. Grate potatoes coarsely into large bowl. Add butter, salt and pepper; toss to combine.
Line 15-x10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; firmly press mixture evenly into pan. Bake in bottom third of oven for 45 minutes or until golden on top and bottom. Let cool on rack.
Meanwhile, in skillet, cook bacon over medium-high heat for about 5 minutes or until crisp. Drain on paper towels; let cool. Crumble.
In small bowl, stir together sour cream and chopped chives. Cut rösti into 1-½ inch square pieces; top each with 1 tsp. sour cream mixture and sprinkle with crumbled bacon.
Yield: 60 pieces
** Never tried this recipe. It indicates oven temperature at 500 F for 45 minutes - I don’t know if I would have it that high and I would keep an eye on it so it doesn’t burn. But then maybe it needs to be that high for the crispness - don’t know. Good luck!
Salami Crisps with Sour Cream and Basil
Yield: 24 pieces
24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
1/3 cup sour cream
3 tbsp thinly sliced fresh basil leaves
Preheat oven to 325 degrees F.
Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
Mexican Style Dip
Serves 12
1 (8 ounce) package cream cheese, softened
1 pound extra-lean ground beef
1 (1.25 ounce) package taco seasoning mix
2/3 cup water
½ cup salsa
¼ cup chopped jalapeno pepper
2 cups shredded Mexican-style cheese
Tortillas chips
Preheat oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with vegetable oil spray.
Press cream cheese evenly onto the bottom of the pie plate.
In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.
Bake at 350 degrees F (175 degrees C) until the cheese has melted.
Have tortillas chips nearby to scoop dip.
** Serve with sour cream, if desired.
Spicy Teriyaki Chicken Wings
Serves 10
6 pounds chicken wings, split and tips discarded
1 cup soy sauce
1 cup honey
½ cup molasses or pure maple syrup
¼ cup chile sauce or tobasco sauce (to taste if you want it hotter)
2 teaspoons ground ginger
4 cloves garlic, finely chopped
Place chicken in a shallow, medium dish lined with aluminum foil.
In medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour mixture over chicken. Cover and refrigerate overnight, turning occasionally. (Must marinate overnight to infuse chicken with the flavour.)
Preheat oven to 375 degrees F (190 degrees C).
In large baking dish, arrange chicken in a single layer. Bake in preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear. (You can put wings under broiler for last few minutes to make them a little crispier.)
Boil remaining sauce and thicken with cornstarch mixture; when chicken is almost done, pour sauce over chicken and bake a little longer; OR pour sauce over chicken just before serving.
Beer-Soaked Buffalo Wings
2 cans (12 ounces each) beer
1 package (5 pounds) frozen chicken wings thawed
2 teaspoons ground red pepper
1 teaspoon salt
3/4 cup cayenne pepper sauce (see Preparation Tip)
1/4 cup butter, melted
Set aside 1/3 cup beer. Pour the remaining beer into a large shallow dish; add the chicken wings, cover, and marinate for at least 4 hours in the refrigerator; drain the wings. Preheat the oven to 425 degrees.
Line two large rimmed baking sheets with aluminum foil; coat the foil with nonstick cooking spray. Season the wings with ground red pepper and salt and place on the baking sheets. Bake for 30 minutes. Turn the wings over and cook for 25 to 30 more minutes, or until crispy and no pink remains.
In a large bowl, combine the cayenne pepper sauce, butter, and the reserved 1/3 cup beer; mix well. Add the chicken wings and toss until evenly coated. Serve immediately.
Preparation Tip: Be sure to use cayenne pepper sauce instead of regular hot pepper sauce, because that would make these really spicy! (unless you want it spicy! 8)
Bruschetta I’ve posted this recipe before, but just in case you haven’t seen it…
Basic Bruschetta
8 large slices country-style Tuscan or French bread
2 cloves garlic
¼ c. extra virgin olive oil
Kosher salt
Freshly ground black pepper
Toast, broil or grill bread. Rub grilled bread with garlic, drizzle with olive oil and season with kosher salt and freshly ground black pepper. Serves 4.
Roasted Red Pepper, Feta & Olive Bruschetta
1 c. roasted red peppers, coarsely chopped
½ c. crumbled feta cheese
¼ c. Kalamata olives, pitted and sliced
½ tsp. crumbled dried oregano
1 green onion, chopped
Salt and pepper to taste
Basic Bruschetta
Combine all topping ingredients in a bowl. Pile onto Basic Bruschetta and bake at 425 F for about 10 minutes or until heated through and feta cheese is softened. Cut into 2-inch pieces. Serves 4.
Caramelized Onion & Goat Cheese Bruschetta
3 tbsp. extra virgin olive oil
3 onions, thinly sliced
3 tbsp. balsamic vinegar
1 tbsp. sugar
½ tsp. salt
5 oz. goat cheese, with or without herbs
2 tbsp. pine nuts
Basic Bruschetta
Heat olive oil in large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes. Add vinegar, sugar, and salt and cook for 5 minutes, until liquid has almost completely evaporated. Onions can be prepared up to a day ahead and refrigerated until just before you’re ready to prepare the bruschetta.
Arrange a layer of caramelized onions on Basic Bruschetta, top with crumbled goat cheese and pine nuts. Bake at 425 F for about 10 minutes, or until heated through and cheese has begun to melt. Cut into 2-inch pieces and serve. Serves 4.
Peppered Steak & Frizzled Onion with Parmesan Bruschetta
1 tbsp. cracked peppercorns
1 tbsp. coarse salt
8 oz. strip loin steak, trimmed of fat
2 tbsp. extra virgin olive oil
1 large onion, sliced into rings
¼ cup grated Parmesan cheese
Basic Bruschetta
In small dish, mix together pepper and salt. Coat both sides of steak with mixture, using full amount to form a heavy crust on the meat. Preheat a heavy griddle or grill pan over medium-high heat and grease it very lightly with olive oil. When pan is ht enough that a drop of water sizzles, immediately place steak on pan and cook, without disturbing, about 5 minutes on each side for medium rare. Remove steak to a cutting board and let rest.
Add onion to pan and cook, stirring, just until wilted and browned. When onion is done, slice steak very thinly against the grain. Arrange steak slices along the length of freshly toasted bruschetta, top with frizzled onion and sprinkle evenly with Parmesan cheese. Serves 4.
Shrimp & Sausage with Asiago Cheese Bruschetta
1 tbsp. extra virgin olive oil
½ medium onion, chopped
½ medium green pepper, chopped
½ lb. Italian hot or sweet sausage, casing removed
½ lb. raw shrimp, peeled and chopped
1 clove garlic, minced
Salt and pepper to taste
½ c. coarsely grated Asiago cheese
Basic Bruschetta
Heat olive oil in large skillet over medium-high heat. Add onion and green pepper and cook, stirring, until onion is wilted about 3 minutes. Add sausage meat and cook, stirring to break up lumps until no longer raw, about 5 minutes. Add chopped shrimp and garlic, cooking just until shrimp turns pink. Remove from heat and adjust seasoning with salt and pepper, if necessary.
Preheat broiler. Place Basic Bruschetta slices on a baking sheet. Top with shrimp and sausage mixture. Sprinkle with cheese. Broil just until cheese melts (3-4 minutes). Do not let brown. Remove from oven, cut into 2-inch pieces and serve hot. Serves 4.
Three-Alarm Party Meatballs
Meatballs:
1 egg
1/2 cup dry bread crumbs
1/2 cup chopped onion
1 pound chorizo OR hot Italian sausage
1/2 pound lean ground beef
1/2 tsp ground red pepper
Sauce:
1 cup spicy barbeque sauce
1/2 cup grape or currant jelly
Heat oven to 350¼F. In large bowl beat egg slightly. Add all remaining meatball ingredients; mix lightly. Shape into 1 inch balls. Place on 15x10 inch jelly roll pan.
Bake for 15-20 minutes or until evenly browned and cooked through. Drain off fat.
Meanwhile, in 3 quart saucepan combine bbq sauce and jelly. Cook over medium high heat, stirring occasionally with wire whisk, until well blended and mixture just comes to a boil (3-4 minutes). Add meatballs; gently stir to coat. Reduce heat to low; cook, stirring occasionally, until heated through (3-5 minutes).
Makes 50.
Slush Drink
4 tea bags
2 cups boiling water
5 cups cold water
1 – 12 oz. can frozen orange juice
1 – 12 oz. can frozen lemonade
1 – 12 oz. can frozen limeade
2-½ cups rum or other liquor
7-Up or ginger ale
Soak tea bags in boiling water for 20 minutes. Add remaining ingredients.
Add 2-1/2 cups of rum or your other favorite liquor. Mix in a covered container and freeze.
Scoop into glasses, filling ½ full. Add 7-Up or ginger ale to remaining ½.
*May substitute the orange juice with a peach drink or fruit punch.
Fruit Punch
2 cups cranberry cocktail
2 cups orange juice
1 cup pineapple juice
2 cups ginger ale
*1 or 2 bottles of wine (add to punch to taste, or individually add wine to glasses filled with punch; this way you have a non-alcoholic punch for non-drinkers, and the drinkers can add their own amount of wine into their punch glass.
Note: Combine first 3 ingredients and chill. Do not add ginger ale until ready to serve punch so that it doesn’t go flat.
You can omit the orange juice.
Add frozen raspberries to punch as a garnish and/or make ice cubes out of cranberry cocktail and pineapple juice (red and yellow cubes) so that it doesn’t water down the punch and keeps it chilled.
For the holidays, I put 2 cups cranberry cocktail and 2 cups orange juice into a bundt cake pan and froze it solid to make like a big ice cube. When frozen solid, dip pan in hot water to loosen then put big cube into punch bowl. It keeps the punch chilled for quite a while.
Chicken Fingers with Honey Mustard Sauce
Serves 12
8 skinless, boneless chicken breasts (4 ounces each)
2 cups flour
1 tsp salt
1/2 tsp pepper
1 cup milk
1 cup vegetable oil for frying
Honey Mustard Sauce:
1 cup honey
1/2 cup Dijon mustard
Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in small bowl; set aside.
Mix flour, salt and pepper in shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
Pour 1/4 inch of oil into large heavy skillet. Heat over medium-high heat to 350 F or until cube of white bread dropped in oil browns evenly in 1 minute.
Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
Variations:
Add 1/2 tsp cayenne to flour and use 1 cup apple jelly mixed with 1/2 tsp mustard for a new dipping sauce.
Add parsley or poultry seasoning to flour mixture.
Smoked Salmon Hors d’Oeuvres
Smokes salmon, thinly sliced
Capers
Onions, thinly sliced
Salmon-flavoured cream cheese
Breton crakers (or other)
Spread salmon-flavoured cream cheese on crackers; fold slice of smoked salmon on top of cracker. Arrange on platter.
Sprinkle crackers with onions and capers.