APPETIZERS, DIPS 17
KAHLUA-PECAN BRIE
3/4 cup chopped pecans
1/4 cup Kahlua
3 Tablespoons of Brown Sugar
1 (14-16 ounce) Brie
Mix Kahlua, pecans and brown sugar together.
Cut and discard rind from the top of the Brie.
Place Brie in ovenproof dish and spoon pecan mixture over the top. Bake in preheated 350 degree oven for 25 minutes. Serve with crackers and melba toast.
NOTE:
Do not overbake or the Brie will totally melt. You want the Brie to maintain its shape but be soft enough to spoon onto the crackers.
HOT BRIE DIP
2 tablespoons butter
1 medium onion, chopped fine
2 teaspoons garlic, minced
8 ounces Brie cheese, trimmed and cut into pieces
1 package cream cheese (8 ounce pkg)
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
salt and pepper to taste
1 round loaf of bread (8 ounce loaf)
Preheat oven to 400°F.
Sauté onion and garlic in butter until golden. Set aside. Put Brie and cream cheese in a bowl and microwave until soft. Mix in onion and garlic, sour cream, lemon, brown sugar and Worcestershire sauce; season to taste with salt and pepper.
Hollow out the middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, approximately 20 to 30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers.
BRIE CHEESE SPREAD
1 Brie Cheese 60% fat
1 Cream cheese
2 oz butter
1 onion
Pepper
Paprika
Finely dice all ingredients and blend with a hand mixer.
CREAMY PEANUT GINGER DIP
TIP:
This is also great served over warm noodles.
1 cup creamy peanut butter
1/4 cup soy sauce
6 tablespoons apple cider vinegar
2 cloves garlic
1-inch cube peeled ginger
1/2 cup roughly chopped cilantro (or less to taste)
1/4 cup hot water
Combine everything but the water in a food processor.
Pulse until smooth, about 20 seconds, while gradually adding the hot water.
Stir with a spatula to make sure all the ingredients are mixed well (the soy sauce and vinegar can settle on the bottom). Serve with broccoli, green beans, red pepper, or crostini. Makes 2 cups.
SHRIMP PUFFS
1/2 cup butter or margarine
3 ounces cream cheese
1 cup flour
1 cup shrimp, cooked, cleaned, rinsed and diced
1/4 cup finely diced celery
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
dash of Worcestershire sauce
mayonnaise (optional)
Mix butter and creamed cheese; blend well. Add flour. Form into a ball and chill for at least one hour. Roll thin and cut with a round cookie cutter.
SHRIMP FILLING
Mix all remaining ingredients together. Add a little mayonnaise if too thick. Put 1/2 teaspoon of the mixture in each puff. Spread rounds with the filling. Fold in 1/2 and pinch edges together. Bake on ungreased cookie sheet in a preheated 400°F oven for 10 minutes. Serve hot.
Yield: 40 puffs
HOLIDAY CUCUMBER CUPS
These peeled cucumber cups, provide the perfect base for all manner of tasty fillings.
6 medium cucumbers
1 (8-ounce) container red pepper hummus
1(8-ounce) container lemon hummus
Chopped chives for garnish
1. Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes).
2. Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice.
3. Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.
4. Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).
TZATZIKI DIP
This Greek yogurt-cucumber sauce, typically served on souvlaki and gyros, also makes a delightfully tangy dip.
2/3 cup peeled and finely diced cucumber
1 cup plain yogurt, stirred until smooth
1 small clove garlic, minced
2 tablespoons chopped mint (about 8 to 10 sprigs)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
Pepper to taste
Combine all the ingredients in a mixing bowl and stir well.Cover with plastic wrap and chill until ready to serve. Serve with toasted pita, carrots, celery, or chicken strips. Makes 1 1/2 cups.
CELERY STUFFING
1 cup cheddar cheese, shredded finely
1/2 tsp garlic salt
pepper to taste
1/2 tsp Worcestershire sauce
Enough mayo to make spreading consistency
Mix together and spread on celery that has been washed and dried.
SPINACH POPPERS
1 can artichoke hearts, drained and chopped
15-ounce package chopped spinach, thawed and drained
10 ounces (1 cup) part-skim ricotta cheese
2 eggs, beaten
1 garlic clove, minced
1/4 cup red onion, minced
1/2 teaspoon fresh oregano, minced
1/4 cup shredded part-skim mozzarella cheese
Fresh ground pepper and salt to taste
Nonstick cooking spray
Preheat the oven to 350 degrees. Mix all ingredients together in a large bowl. Spray mini-muffin tins with nonstick cooking spray, and fill with popper batter. Bake for 25 to 30 minutes, remove from the oven, and serve.
BAKED SHRIMP TOAST
(Makes 24 toasts)
12 ounces precooked shrimp, peeled and deveined
1 egg white, lightly beaten
1 tablespoon cilantro, chopped
1 scallion, finely chopped
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon salt
6 thin slices white bread
3 tablespoons melted butter
Fresh cilantro leaves and toasted sesame seeds, for garnish
Preheat oven to 400 degrees. In a food processor fitted with a metal blade, pulse the shrimp until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse several more times until the ingredients are thoroughly combined.
Remove crusts from bread. Lightly brush both sides of each slice with melted butter. Cut each slice into 4 triangles. Spread shrimp mixture over each of the triangles, distributing evenly.
Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired.
Make-ahead tip:
Make shrimp toast topping up to a day in advance and refrigerate until ready to use
CHOCOLATE WINE
1 bottle Zinfandel wine
1 1/2 cups whole milk
1-ounce quality milk chocolate, finely chopped
Cocoa powder, to garnish
In a medium saucepan over medium-high heat boil the wine until reduced by half.
Meanwhile, bring the milk to a boil. Place the chocolate in a small mixing bowl and pour the reduced wine over the top and whisk making sure all of the chocolate is melted. Pour half of the hot milk into the chocolate mixture and whisk to blend.
With the remaining milk, froth with a hand blender or a milk frother.
Pour the chocolate wine mixture into small cups and spoon some of the milk froth over the top, garnish with cocoa powder and serve hot.
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