Cooks Illustrated Bulletin Board: Savory appetizer ideas?

Hey ladies. I added some pressed garlic to the sundried tomato dip and it enhanced it considerably. Thanks a bunch. It still wasn't my favorite among the other three I've taken so far (spinach, mozz. cheese, corn) but the kids liked it. I took puff pastry roll-ups with the pesto mixture, which were good, and also some that had bacon, gorgonzola, and dates in them (got that recipe off the Pepperidge Farm site). Despite the unusual flavor combination, that was actually the one that got the most raves from the kids. So those things along with mini CI cinnamon buns made me (us) their favorite cook once again.

Any new ideas for this coming Monday? I think I'll take some black and white cookies, but don't yet have a dip in mind. For the savory item, I was thinking about doing shrimp egg rolls again since it's been more than a month and everyone loved them. But as always, I love suggestions. Thanks!

Emilie

Posted: 11/4/2009 11:20 PM

#295350

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

I got this one from our friend Easy Bake and it is fantastic. I made it for a Halloween party and it was a big hit. I made it as written the night of the party (I mixed the things that needed heated and the cold things then did the heating at the party) but reheated in the MW the next day and it didn't suffer for it. I think if I make it again and I would make it all ahead and then just nuke it.

Donna’s Artichoke Salsa Dip
12 ozjar marinated artichoke hearts
⅓ cup sliced green onions
2 Tablespoons bottled green salsa (I like more than the 2 T)
½ cup shredded light colored cheese (white cheddar, mont jack, etc)
¼ cup sour cream (I have omitted this entirely to limit the fat, but it is good with it in there!)
¼ cup chopped cilantro
Drain artichokes, discard or save marinade for some other use. Coarsely chop. In a small saucepan, combine chopped artichokes, green onion, salsa. Cook until heated through, stirring often. Remove from heat. Stir in cheese, sour cream, cilantro. Serve immediately.

And these things are just plain good and also can be made well ahead of time.

Orange Jalapeno Chicken Party Pinwheels
* 1 package 10" flour tortillas (6 tortillas)
8 ounces cream cheese, softened
1 tablespoon jalapeno chilies, chopped
2 tablespoons orange marmalade
1 tablespoon green onions, chopped
1 tablespoon fresh parsley. chopped
4 baked or grilled chicken breasts, cut in thin strips
2 cups fresh spinach, cut in very thin strips
1 avocado, sliced
Florida Grapefruit Salsa (recipe to follow)
Mix softened cream cheese with jalapeno chilies, orange marmalade,
green onions and parsley. Spread on middle of flour tortillas,
making sure to leave at lease 1/2 inch around edge. Top with
several thin chicken strips. Top with avocado and shredded
spinach. Top with dollop of salsa.

Roll tortillas and refrigerate until chilled (approximately 4
hours).

Cut tortillas into 1 inch slices. Arrange on plate and garnish
with Florida citrus fruit.

Notes:
Grapefruit Salsa

* 1 cup pink Florida grapefruit, sections
1 cup white Florida grapefruit, sections
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, minced
2 tablespoons raspberry vinegar
2 teaspoons brown sugar
2 tablespoons chili sauce
2 drops Tabasco sauce
black pepper, Lawry's seasoning salt, and rum to taste

Nutritional information per serving:
NUTRITION FACTS PER SERVING (one pinwheel) : 60 cal., 3g pro., 5
g. carbo, 3g. total fat, 11 mg cholesterol, 55 mg sodium, 73 mg.
potassium. Daily Value: 3% vit. C, 5% vit. A, 2% folate, 3%
thiamine, 3% riboflavin, 7% niacin, 3% iron.
Categories:
Chicken, Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Poultry
Keywords:
Healthy Tortillas Chicken Avocado Grapefruit

Mary

Posted: 11/5/2009 5:30 AM

#295360

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

A few more ideas:

How about spanikopita? They're a little labor-intensive, but easy and good at room temp. Heck, since you'll have the phyllo out, make a bunch, freeze them on a sheet pan, then store in Ziplocs. Bake off from frozen for future goodies. You could also fill the phyllo with duxelle and call them mushroom triangles.

You could also do prosciutto bundles: cut peppers into strips, blanch asparagus, and then wrap 2-3 of each with a half slice of prosciutto. You could do the same with grissini bread sticks (those really thin ones - one per "unit" with those).

Bruschetta is also good - bring the topping separate from the toasts and assemble onsite, though you could let peeps self-serve too. If you assemble yourself, you can top each with a shaving of parmigiano-reggiano or grana padano cheese (grana is less expensive).

Do you have those peppadew peppers in your area? They look like cherry peppers but are very sweet with a hint of heat. Get a jar or two, drain them, then stuff each with some loose (raw) Italian sausage. Brown in a saute pan (sausage side down), and finish in the oven. Peeps LOVE them.
[Edited on 11/5/2009]

Debby

I gotta have more cowbell!

Posted: 11/5/2009 7:00 AM

#295373

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

emdh,

I woke up this morning realizing that my daughter's violin recital is on Sunday and I volunteered to bring 2 trays of food, one savory, one sweet! Eeak, completely forgot, but I still have time.

For the savory, I'm doing one of my daughter's favorite which is always one of the first things to go and that is Parmesan Cheese Straws. Really a no brainer. I use Martha Stewart's recipe, although I think almost every recipe for it is the same. If you haven't made these, maybe this would be great for the kids this week. One time I added prosciutto to the straws. A bit messy and awkeard to eat, but tasty.

For the sweet, I'll probably just make date bars. Those are also a big hit.

Basically I'm just trying to use whatever staples I have in the house. I also have a package of KAF pina colada scones that I don't want so maybe I can make those and just bring them to the recital reciption. If I did, could I need to bring butter, too?

........MJ

In matters of taste, there should be no dispute.

Posted: 11/5/2009 7:02 AM

#295375

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

I don't think butter is necessary, MJ - why not make them into mini versions (use a cookie scoop), sprinkle with sparkly sugar and leave it at that?

Debby

I gotta have more cowbell!

Posted: 11/5/2009 7:46 AM

#295382

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Oh, that's a great idea then, Debby.

I also have a package of key lime scone mix that I received as a gift a while back which I don't want either. Maybe I'll just use the Wilton decorator's sugar on that as well.

(The families that will be going to this recital are the type that will eat anything. So, might as well make use of this stuff, huh?)

Sorry for the OT. Back to savory apps idea....

........MJ

In matters of taste, there should be no dispute.

Posted: 11/5/2009 12:28 PM

#295406

	Easy Bake

	Member

Total Posts:8585
Last Post:11/20/2009
Member Since:9/13/2004

It would be cute to incorporate some cocktail/small napkins with a violin or musical theme. Right with the platters so they can use them for a plate/napkin.

And maybe a small candy dish of earplugs on the side? :)

eb

Posted: 11/6/2009 12:41 PM

#295475

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Posted by: Easy Bake

And maybe a small candy dish of earplugs on the side? :)

eb

On the contrary, EB. The children and adults playing classical at this recital are remarkably good. And I'm not just saying that.

There's nothing sweeter than a trio of 2 violas and a violin playing Pachabel's Canon in perfect harmony, especially when the children are only 8yo.

........MJ

In matters of taste, there should be no dispute.

Posted: 11/6/2009 8:42 PM

#295501

	emdh

	Member

Total Posts:212
Last Post:11/6/2009
Member Since:3/7/2008

Thanks for the ideas, Mary. I'm going to do the artichoke salsa dip this time. Is it pretty good at room temp? Some of the kids snack when they get there (and it would still be warm), but typically most of them eat afterward.

Emilie

p.s. Enjoy the recital, MJ!
[Edited on 11/6/2009]

Posted: 11/6/2009 9:46 PM

#295504

	alinam

	Member

Total Posts:2489
Last Post:11/20/2009
Member Since:2/4/2006

Emilie, I had somehow skipped this thread and loved all the ideas, specially the meatballs. I am posting a recipe from C@H for 3 types of meatballs. These can be made small, all at once and frozen. My thought is that you would very the accompanying dip depending on the meatball type.

EXPORTED FROM LIVING COOKBOOK

THREE-WAY MEATBALLS

Oven Temperature: 400°F

If you want to make all 3 kinds at once, triple the basic meatball recipe and divide into 3 bowls. You then add the additional seasonings to each bowl. If you don't have time to form all of the meat mixture into meatballs, it can be vacuum packaged raw and then frozen. Be sure to label the bag with the amount, flavor, and date. When ready to use, thaw in refrigerator then shape into meatballs. Bake as directed.

BASIC MEATBALLS
2 lbs. lean ground beef
2 cups soft bread crumbs (about 3 slices of bread torn into small pieces)
1/3 cup finely shredded carrot (1 medium carrot)
1/3 cup milk
2 eggs
1 TBS. kosher salt
1 TBS. ground pepper

FOR TRADITIONAL MEATBALLS
1/3 cup finely chopped onion
1/4 cup chopped parsley
2 TBS. Worcestershire sauce

FOR ITALIAN-STYLE MEATBALLS
1/3 cup finely chopped onion
1/4 cup chopped parsley
2 TBS. Worcestershire sauce
1/4 cup grated Parmesan cheese
2 tsps. dry Italian herb blend
1/2 tsp. minced garlic or 1/4 teaspoon garlic powder

ASIAN-STYLE MEATBALLS
1/3 cup sliced green onion
2 TBS. soy sauce
1/4 cup chopped cilantro
1 TBS. minced fresh ginger or 1/4 teaspoon dry ginger

Place in bowl ground beef, soft bread crumbs, carrot, milk, eggs, kosher salt, ground pepper. Add seasoning for desired type of meatballs.

If making all 3 at once, set aside two bowls of ground beef mixture in refrigerator to keep meat cold.

Shape meat in third bowl into 1-inch meatballs. (A mini ice cream scoop works well.)

To bake: Preheat oven to 400° F. Line a rimmed sheet pan with foil for easy clean up. Place meatballs 1/2-inch apart on prepared pan.

Bake 15 minutes or until cooked through. Cool 20 minutes.

To freeze: Place meatballs in a single layer in 2 quart-size FoodSaver® Bags. There will be about 30 meatballs per bag. Label, vacuum package and freeze. Each bag of meatballs will make one dinner recipe

To thaw frozen meatballs when ready to use:
Thaw in refrigerator overnight, or immerse sealed bag in cold water until thawed, or cut corner of bag and defrost in microwave on defrost setting for 6 to 8 minutes or until meatballs are slightly soft.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Inactive Time: 20 minutes
Total Time: 1 hour

Recipe Type: Beef, Main Dish Source: C@H forum

I think it would be easy to make Mexican type as well by changing some of the seasonings and then serving with an avocado or salsa dip.

I saw some online recipes that added a bit of shredded mozzarella around the meatballs before wrapping them. I thought this might be fun as well, changing that cheese to a Mexican combo, or just pepper jack or cheddar. And of course for a bit more sophisticated ones, a bit of Manchego then served with my favorite romesco. Yummy.

Another suggestion I have is mini empanadas. These are often served at Cuban gatherings. Big ones are usually served hot after they are made, but the minis are most often served room temp. I use a the traditional super simple dough made in the FP (dry sherry,Crisco,flour,egg, sugar, salt). Pies are not my thing, but this one always comes out great. I fill it with my picadillo recipe, but you can use any filling.

[Edited on 11/6/2009]

Alina

Posted: 11/6/2009 10:03 PM

#295505

	alinam

	Member

Total Posts:2489
Last Post:11/20/2009
Member Since:2/4/2006

MJ, given my aversion to rolling anything, I prefer my scones to be drop rather than rolled I asked KAF and they said to add ¼ cup more cream or milk to make a drop scone. You probably knew this, but just in case.

Alina

Posted: 11/7/2009 12:57 AM

#295506

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

I served it warm but people were still eating it after it cooled down... it was fine.
Heck, I ate some straight from the fridge the next day and it was pretty good.

Mary

Posted: 11/7/2009 6:48 AM

#295512

	fitzie

	Member

Total Posts:2080
Last Post:11/20/2009
Member Since:3/18/2004

Alina, I just make use my hands to pat out the dough for scones. Years ago an English friend taught me how to make scones and this is how she did it. Pat the dough into about an 8" circle and cut into 8's.
Fitzie

Posted: 11/7/2009 9:23 AM

#295519

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

I've never rolled scones. Mind you, I don't make them often, but in the past when I had made them, I always just patted them down, as Fitzie said.

Edited to add: Just came home from Safeway where I scored INCREDIBLE deals on groceries, plus the store was having a "blitz", giving away free food for every $25 or $50 purchased. In the end, I found myself with frozen Rosina meatballs and Pillsbury crescent dough, so I'll be making the meatball appetizer for the recital!!
[Edited on 11/7/2009]

........MJ

In matters of taste, there should be no dispute.

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