CHAPTER 1
Appetizers
Whether you are preparing appetizers for two or two-hundred guests, youwill find the perfect recipes to start your get together, dinner party or cocktailparty. Many of these recipes can be doubled for ease in preparation for anyoccasion. The big decision in serving appetizers is to deciding on whetheryour gathering is conducive to serving hot appetizers or cold appetizers. It isperfectly acceptable to serve hot, cold or a combination of both appetizers.Special equipment is required for serving hot appetizers such as chafingdishes or warming plates. Some cold appetizers require to be maintained ata cold temperature that will require ice. Using the appropriate serving disheswill ensure that your food stays fresh and tasty throughout the get together.
I recently, prepared 800 appetizers for our holiday party of 175 guests. Idecided on a combination of hot and cold appetizers. The combination allowedour entire guest's taste to be covered. Several of the recipes can be prepared inadvance, frozen and thawed on the day of your gathering. Therefore, makingit an enjoyable evening by popping the appetizers into the oven and havingthe time to spend with your guests. Some of the favorite and most requestedappetizers are the Asparagus and Ham Squares, Sausage Balls and HolidayMeatballs. They are always the first to disappear!
When making appetizers prior to a meal, be sure to prepare what willcomplement your meal. Having heavy appetizers prior to a holiday dinner willdiscourage your family and/or guest(s) from enjoying your hard preparationof the main meal. Get started with these melt in your mouth, bite after biteappetizers.
Hot Appetizers
Hot Appetizer Pie
1 8-ounce package cream cheese
2 tablespoons milk
1 2½-ounce jar finely chopped dried beef
2 tablespoons finely chopped green peppers
2 tablespoons finely chopped onions
½ teaspoon black pepper
½ cup sour cream
¼ cup chopped walnuts
Soften the cream cheese and blend with milk. Mix in all other ingredientsexcept nuts. Pat into 8-inch pie plate, spread with nuts. Bake at 350° for 15minutes. Serve hot with crackers. Yields 12 servings.
Artichoke Fritters w/ Béarnaise Sauce
1 cup all purpose flour
1 teaspoon baking powder
1 cup milk
1 egg
1 teaspoon olive oil
Salt and pepper to taste
4 cups peanut oil
3-9 frozen, thawed and halved artichoke hearts
Béarnaise Sauce (recipe in sauce chapter)
Combine the flour and baking powder in a bowl. In another bowl, whisk in themilk, egg and olive oil. Make a well in center of flour mixture. Pour in the liquidingredients and whisk together until smooth. Season the batter with salt andpepper to taste. Let stand 30 minutes before using. (Batter can be prepared afew hours ahead. Cover and chill). Heat 4 cups of oil in a deep fryer or heavylarge saucepan until thermometer registers 375°. Pat artichoke hearts dry.Season the artichokes with some salt and pepper. Dip the artichoke heartsinto the batter, allowing the excess to drip off. Add artichoke hearts to oil inbatches keeping space around the fritters. Fry until crisp and golden brownfor 3-4 minutes. Using a slotted spoon, remove the fritters and drain on papertowels. Serve with Béarnaise sauce. Yields 6 servings.
Asparagus Squares with Ham
2 8-ounce packages refrigerated crescent roll dough
3 tablespoons butter
1 Vidalia onion chopped
2 cloves minced garlic
1½ pounds fresh asparagus spears
¼ teaspoon pepper
½ teaspoon cayenne pepper
1½ cup shredded mozzarella cheese
1½ cups shredded Swiss cheese
1½ cups diced, fully cooked ham
Unroll the crescent rolls and lay on an un-greased 15 x 10-inch jellyrollpan. Lightly press the dough and stretching the dough onto pan and towardthe outer edges of the pan. While pressing with your fingers to seal theperforations and rectangles together. Bake on the lower oven rack at 375°, for10-12 minutes or until lightly browned. Melt the butter in a large skillet overmedium high heat and add the onion and sauté 5 minutes. Add the mincedgarlic and sauté for 2 more minutes. While sautéing onion and garlic, snap offthe bottom ends of the asparagus where you feel the natural break off point.Cut off tips of asparagus and place aside for later. Cut asparagus into 1-inchpieces. Add the asparagus to the skillet, sauté 4-6 minutes or until crisptender.Add the black pepper, cayenne pepper and asparagus tips, sauté for1-2 minutes or until tender. Spoon the asparagus mixture onto the preparedcrust, spreading over the top of the dough; sprinkle with cheeses and ham.Bake the asparagus mixture on the lower oven rack at 375° for 6-8 minutesor until the cheese melts. Cool slightly and cut into 1-inch squares. Yields60 appetizers.
Asparagus Ham Spirals
8 fresh asparagus spears, trimmed
1 8-ounce package chive and onion cream cheese
2 tablespoons butter, melted
1 8-ounce tube refrigerated crescent rolls
4 thin slices deli ham
¼ teaspoon garlic powder
Place the asparagus in a skillet and add ½-inch of water. Bring to a boil,reduce the heat; cover and simmer for 3-5 minutes or until crisp-tender. Drainasparagus and set aside. Separate the crescent dough into four rectangles; withyour fingers seal perforations. Spread the cream cheese over each rectangleto within ¼-inch of the edges. Top each rectangle with ham, leaving ¼-inchuncovered on one long side of rectangle. Place two asparagus spears along thelong side of the rectangle on top of the ham. Roll up very tightly and press seamto seal. Place on wax paper, cover with plastic wrap and freeze for 15 minutes.Freezing the roll will make it easier to slice. Remove from freezer and cut eachroll into seven pieces. Place cut side down, 1-inch apart on greased bakingsheets. Combine the melted butter and garlic powder and brush over the spirals.Bake at 375° for 10-12 minutes or until golden brown. Yields 28 appetizers.
Asparagus Ham Bites
6 fresh asparagus spears
6 slices whole wheat bread, crust removed
1 tablespoon olive oil
1 tablespoon honey mustard
6 thins slices Monterey Jack cheese
6 thins slices deli ham
¼ teaspoon paprika
Trim the asparagus spears to 5¼-inch. Flatten the bread with a rolling pin;brush one side of each slice with oil. Place the bread, oiled side down, on anungreased baking sheet. Spread each slice with mustard; top with cheese andham. Place asparagus at one end of the bread. Roll up tightly and place seamside down. Bake at 350° for 12-14 minutes or until lightly crisp. Sprinkle withthe paprika. Cut each roll into four pieces. Yields 24 appetizers.
Asparagus Roll Ups
20 spears cooked asparagus
20 slices bread, crusts removed and flatten with rolling pin
3 cups grated shredded sharp cheddar cheese
Juice of lemon
½ cup butter, melted
Place the asparagus spears across one end of the prepared bread, slightlyabove the edge. Sprinkle bread with cheese. Roll each slice up like a jellyroll.Place seam side down on baking sheet. Add the lemon juice to the meltedbutter and brush on each roll. Freeze covered with wax paper for a about 30minutes. Cut rolls into thirds. Re-freeze until ready to serve. Bake frozen at375° for about 20 minutes until golden brown. Yields 60 appetizers.
Tip: When deciding on what appetizers to serve to your guest, consider if they willbe sitting down or standing up during your party. Appetizers that are slightly largeror require a fork are not conducive for a stand up cocktail party. Also, considerthe length of your party to ensure that you have enough appetizers and they aresufficient to hold your guest over to the main meal or an evening of snacking.
Asparagus Roll Ups-Original
1 8-ounce package cream cheese, softened
1 4-ounce package Gorgonzola cheese, room temperature
1 egg, lightly beaten
1½ loaves white bread, crust removed
2 cans asparagus spears, drained
¼- ½ cup melted butter
Cream the cheeses and the egg together. Using a pizza cutter remove the crustfrom the bread. Flatten the bread with a rolling pin. Spread each slice withthe cheese mixture. Place asparagus spear on top of each slice slightly abovethe edge and roll up tightly. Depending on the thickness of the asparagus,you may need to use two spears. Brush the roll with melted butter and placeseam side down on baking sheet. Freeze covered with wax paper for about 30minutes. Cut rolls into thirds and dip in the melted butter. Place on a cookiesheet and bake at 400° for 15 minutes. If making ahead; freeze before dippingin the butter. Variation: Substitute the cream cheese and blue cheese withpimiento cheese (1½ cups). Yields 90 appetizers.
Bacon Crescent Appetizer
1 8-ounce package cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 cup grated parmesan cheese
¼ cup finely chopped onions
2 tablespoon chopped fresh parsley
1 tablespoon milk
2 8-ounce packages refrigerated crescent dinner rolls
Heat the oven to 375°. Mix all the ingredients except for crescent dough. Separateeach can of dough into 4 rectangles; with your fingers press perforations togetherto seal. Spread each rectangle with 2 rounded tablespoons of cream cheesemixture, and then cut into 12 wedges. To make the wedges, divide each rectangleby cutting into thirds, the longest part of the rectangle should be horizontal toyou. Start your first cut in from the left, then in from the right. Separate thethree squares. Take each square and cut from starting at the upper left cornerand slicing diagonally to the lower right corner. Repeat from the upper rightcorner and slice diagonally to the lower left corner. Roll up the wedges, startingat short ends. Place, the seam-side down, on a greased baking sheet. Bake 12-15minutes or until golden brown. Serve warm. Yields 24 appetizers
Bacon Roll Ups
¼ cup butter
½ cup water
1½ cups herb stuffing mix
1 egg, slightly beaten
¼ pound hot Italian sausage, ground
pound bacon
Wood toothpicks
Place the water and butter in a medium-size saucepan and heat over lowheat until the butter has melted. Remove the pan from the heat and stir inthe stuffing mix. Add the egg and sausage and blend thoroughly. Chill themixture for at least 2 hours, this will make it easier to handle. Preheat theoven to 375°. Shape the sausage mixture into small oblongs about the size ofan unshelled pecan. Cut the bacon slices into thirds. Wrap a piece of baconaround each sausage oblong and secure with toothpick. Place the roll-upson a rack in a baking pan, bake for 25 minutes, turning after the first 15minutes. Drain on paper towels and serve hot. This recipe can be doubled insize. Store in freezer re-sealable bags. Yields 36 appetizers.
Cheesy Bacon Puffs
1½ cups water
½ cup unsalted butter
1½ cups all purpose flour
½ teaspoon salt
¼ teaspoon pepper
teaspoon red pepper
teaspoon garlic powder
6 large eggs
2 cups shredded sharp cheddar cheese
8 slices bacon cooked and crumbled
½ cup chives, diced
Combine 1½ cups water and butter in a large heavy saucepan over mediumheat. Bring it to a boil. Combine the flour and the next four ingredients in amedium mixing bowl and mix well. Add the flour mixture to the saucepanand cook for 5 minutes beating with a wooden spoon. Remove the mixturefrom the heat and let it cool for 5 minutes. Lightly grease 2 baking sheetswith non-stick spray. To the flour mixture, add the eggs, 1 at a time, beatingwell after each addition. Mix in the cheese, bacon and the chives. Using 2teaspoons drop by rounded teaspoonfuls approximately 2-inches apart ontolightly greased baking sheets. Bake at 400° for 20-25 minutes or until golden.
Yields 60 appetizers.
Feta Squares
12 frozen phyllo pastry sheets, thawed
1 8-ounce cream cheese
1 pound feta cheese
5 large eggs
1 tablespoon chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces melted butter
Beat the cheeses at medium speed with an electric mixer until blended. Onlow speed, add eggs, one at a time, until blended. Stir in the dill, salt andpepper. Cut each pastry sheet into a 13 x 9-inch rectangular sheet. You thenstart to stack the pastry sheets. Brushing the butter between each sheet tomake a stack of eight, place and stack into a lightly greased 13 x 9-inch pan.Spread the cheese mixture on top of stack of eight. Top with 4 more sheets,brushing with butter between each sheet. Bake 350° for 45-50 minutes oruntil golden brown. Let stand for 10 minutes before cutting into squares. Canbe made ahead of time and frozen. If frozen, thaw at room temperature. Bakeat 300° for 20 minutes or until heated through. Yields 48 appetizers.
Cheddar Ham Cups
2 cups finely shredded cheddar cheese
2 packages thinly sliced deli ham, chopped
¾ cup mayonnaise
cup real bacon bits
2-3 tablespoons Dijon style mustard
One 12-ounce tube refrigerated flakey biscuits
In a large mixing bowl, combine the cheese, ham, mayonnaise, bacon andmustard. Split each biscuit layers into thirds. Press the biscuit layers into thebottom and up the sides of ungreased miniature muffin cups. Fill each cupwith about 1 tablespoon of the cheese mixture. Bake at 450° for 9-11 minutesor until golden brown and the cheese is melted. Let stand 2 minutes beforeremoving from pans. Serve warm. Yields 30 appetizers.
Cheese Puffs
1 16-ounce loaf French bread
½ cup butter
1 cup shredded sharp cheddar cheese
1 3-ounce package cream cheese
2 egg whites
Trim the crust from the bread; discard crust. Cut the bread into 2-inch cubes;place in a large bowl. Melt the butter and cheeses in a medium saucepan overlow heat; stirring occasionally. With an electric mixer, beat the egg whitesat low speed to blend, then high speed until stiff peaks form. Fold ¼ of theegg whites into the cheese mixture. Fold remaining egg whites into cheesemixture, ¼ each time. Pour cheese mixture over the bread cubes, tossing tocoat. Place bread cubes in a single layer on an ungreased cookie sheet. Bakeat 400° for 12 minutes or until golden. Yields 36 appetizers.
Cheese Parmesan Bites
1 cup flour
2/3 cup grated parmesan cheese
¼ teaspoon ground red pepper
½ cup butter, cut up
2 tablespoons milk
Preheat oven to 350°. Combine the first three ingredients in a medium bowl;cut in butter with a pastry blender or two forks until crumbly. Mixture willlook dry. Gently press mixture together with hands, pressing until blendedand smooth, about 2-3 minutes. Shape dough into two 4-inch logs. Wrapin plastic wrap and refrigerate for 1 hour. Cut into ¼-inch slices, and placeon lightly greased baking sheets. Using a pastry brush, the dough withmilk. Bake at 350° for 12-15 minutes or until lightly browned. Yields 32appetizers.
Spinach-Cheese Triangles
1 10-ounce box frozen leaf spinach, chopped
1 3-ounce package cream cheese, softened
1 large egg, beaten
¼ teaspoon garlic powder
5 tablespoons butter
1 box frozen phyllo pastry sheets
1 8-ounce package feta cheese, crumbled
Preheat the oven to 350°. In a skillet over medium-high heat, heat 1 tablespoonbutter. Add the onion and cook until tender. Add the spinach and cook 4minutes or until the liquid evaporates. Remove from the heat. Stir in thefeta cheese, cream cheese, egg and garlic powder. In a microwaveable cup,melt the remaining butter. Unfold the dough. Remove 2 dough sheets leavingremaining dough covered with plastic wrap. Brush with butter. Remove 4more dough sheets and stack on top of the first stack. Brush with butter.Remove 4 more sheets and stack on top of the previous. Cut each stackcrosswise into five 3-inch strips. Place about 2 tablespoons spinach mixtureon the dough leaving ¼ inch from the end of each strip. Fold one corner ofstrip over spinach mixture to form a triangle. Fold triangle over toward thestrip. Continue folding until entire the strip is folded into a triangle. Placeon a greased baking sheet. Brush triangles with butter. Cover with a dampkitchen towel and repeat with remaining 10 sheets from the roll and the 20sheets from the second roll in the box. Bake for 20 minutes or until goldenbrown. I suggest covering the dough with plastic wrap and a damp towel toprevent dough from drying out while assembling. Yields 20 appetizers.
Ham and Cheese Spirals
1 egg
1 sheet puff pastry sheet, thawed
¼ cup grated Parmesan cheese
¼ teaspoon ground cayenne pepper
8 slices brown sugar ham or smoked ham
Preheat the oven to 400°. Beat an egg and 1 tablespoon water with wire whiskuntil blended. Set aside. Unfold the pastry sheet on a lightly floured surface.Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastryhalves lightly with some of the egg mixture. Sprinkle 3 tablespoons of thecheese and pepper evenly over 1 of the pastry pieces, cover with ham slices.Place remaining pastry sheet piece, egg side down over the ham. Brush withadditional egg mixture. Roll gently with rolling pin to seal the edges. Bake for12-14 minutes or until golden brown. Cut into 24 squares. Serve warm or atroom temperature. Can be prepared ahead. Just prepare, wrap securely andfreeze. Thaw and bake as directed prior to serving. Yields 24 appetizers.
Tip: Beating and egg with 1 tablespoon of water is called an egg wash. The eggwash will help the dough adhere together on the edges and when its brush ontop it will turn the dough color into a golden brown.
