This is a great way to feed the masses. They will love it. Even those who think they don’t like mushrooms will love it.
- 1 package frozen puff pastry, thawed
- 1 egg, lightly beaten
Filling:
- 1 tbsp. oil
- 1 tbsp butter
- 2 cloves, garlic, crushed
- 1/2 small onion, finely chopped
- 1/2 lb. of mushrooms, finely chopped
- 1 tbsp. flour
- 2 tbsp. water
- 1 tbsp finely chopped chives
Roll pastry on lightly floured surface to 12 x 16 inch rectangle. Cut in half, lengthways to form two rectangles.
Together heat oil and butter in fry pan, add garlic, stirring so as not to burn garlic and add mushrooms, cooking for five minutes or until they are soft. Stir often. Add flour, and stir for one more minute, gradually now add the water and cook until it boils and thickens up. Remove from heat and cool. When cool, add the chives.
Spread the mushroom mixture over the pastry. Fold in long sides of each rectangle until they meet in the center, brush along center with some of the egg, fold in half, press lightly.
Cover and refrigerate thirty minutes. Cut rolls into one inch slices. Place with cut side up on parchment paper covered cookie sheets in a 350 degree oven for about ten-twelve minutes until browned and serve hot.
The nice thing about this recipe is that it can be made two days ahead if you cover them and store in the fridge. Please do not freeze or microwave.
This is great if you are having a bunch over. It makes approximately sixty-five to seventy pieces.
Now, prepare a signataure drink or a nice cold white wine and enjoy!
Tomatoes With A Kick
This is a great start to a special night, such as a Birthday, Graduation, Christmas or New Years. It is very easy and really different!
- 1 basket of grape tomatoes
- 1 bottle of citrus vodka (several brands on the market)
- Sea salt
- Fancy toothpicks
- Oversized martini glass
Wash the tomatoes and prick with a metal skewer a couple of times. Place them in a sealable bag and pour only enough vodka over them to completely cover. Marinate overnight in the fridge.
Just before your guests arrive, place the tomatoes in the oversized martini glass (or pretty glasses).
Put fancy toothpicks in a side dish and also have a separate dish with the sea salt in it. Great conversation piece and far too simple to tell anyone how you did it.
People should just pick up a fancy pick, put it in a tomato and dip in the salt. The tomatoes are small so there isn’t the chance to ‘double dip’. You are so clever…
The minute your guests see this you will hear loud WOWs. Set the glass on a mirror and add a couple of tea lights in holders around the base. Very dramatic!
I saw this in a magazine in a Dr.’s office and wrote it down. It is so pretty…your guests will talk about this for months.
Sun-dried Tomato and Chevre Cheese Pate
This is another nice way to say “welcome and we are delighted you are here”.
This will serve quite a few guests, but if serving only 4, this is ample.
- 3 oz. sun-dried tomatoes in oil, drained
- 8 oz. soft goat cheese (Chevre)
- 1/3 cup chopped pecans
- Fresh chopped basil
- Fresh Ciabatta bread, cut into 16 pieces
Place three-quarters of the tomatoes and goat cheese in a blender and blend until ALMOST smooth. Add the balance of the tomatoes and blend only to break up the tomatoes, allowing for texture.
Transfer to a bowl and add the pecans and mix well. Turn out into a pate dish.
To serve, sprinkle fresh basil on top of the pate and surround with toasted bread on a small platter.
Again, pretty cocktail plates with cloth napkins and spreader knives will help each guest.
Red Pepper and Crab Spread
This is wonderful way to welcome guests when you serve your signature drink . It is light and so yummy.
- 1 tub spreadable cream cheese (Philadelphia is best)
- 1 can of crabmeat (chunk)
- 1/2 cup Armstrong aged cheddar cheese
- 1/2 cup finely chopped red pepper
- 1 tbsp.Dijon mustard
- Crackers such as Raincoast Crisps
Mix all the ingredients together and refrigerate at least one hour.
Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers, so you may have to add a tbsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you will see how easy it is to get into the groove.
Shrimp and Crab Sampler Bisque Shots
This can be used as a snack when sitting down for a night’s television with family or having friends over….or it can be served as an Appetizer for 6. It is easy to make and will be a real hit.
- 2 lb. jumbo shrimp, heads intact
- 6 tbsp. butter
- 1/2 cup white onion, chopped
- 1 medium carrot, peeled and chopped
- 1 sweet red pepper, seeds removed, chopped
- 2 cloves garlic, chopped
- 4 cups reduced sodium, reduced fat chicken broth
- 1 cup Unico crushed tomatoes (I find these to be the best)
- 1 sprig fresh tarragon
- 1 bay leaf
- 1 tsp. cayenne pepper
- 1/4 cup Sherry
- 1/3 cup Grand Marnier
- 2 tbsp. flour
- 1 lb. lump crabmeat
- 8 oz. light evaporated milk
- 8 oz. whipping cream (oxymoron, isn’t it?)
- pinch of salt and pepper
Parmesan Croutons
- 6 slices white bread, crusts removed and cut in 1″ cubes
- 2 tbsp. good olive oil
- 1/3 cup grated Asiago Cheese
- 1/2 tsp. garlic powder
For the croutons, toss the bread cubes with olive oil. Combine all the other ingredients and sprinkle over the bread, tossing gently to coat. Bake in a 400 degree oven for about 8-9 minutes. When golden, remove from the oven and set aside to cool.
Now peel, devein (clean) the shrimp and remove the shells and reserve them. Pat dry the meat and set aside.
In a large pot, melt the butter over medium heat and add the onions and cook until tender (about 3-4 minutes)
Add the chicken stock, tomatoes, bay leaf and cayenne. Carefully add the Sherry, Grand Marnier and shrimp shells. Bring to a boil then reduce the heat and simmer for about 40 minutes. Strain into a clean pot and place over a medium heat. Whisk the flour in slowly and simmer for about 5 minutes. Add the shrimp and crabmeat and again, cook for 5 minutes. Remove from heat and stir in the evaporated milk and whipping cream.
Season to taste. IF the correct thickness for you, divide into shot glasses or small glasses. Garnish with the croutons and serve immediately. Use small spoons (cocktail spoons).
This will make about 12 of the most amazing hors d’oeurves.
Cucumber and Salmon Bites
Don and I eat these from time to time as a snack at night while watching the idiot box. It is light, less fat and salt and hits the spot.
- 7 oz. can of pink salmon
- 1 tbsp. light sour cream
- 2 triangles Laughing Cow Light Cheese
- 1 tbsp. light mayonnaise
- 1 tsp. lemon juice
Drain and clean the skin and bones out and place the salmon in a blender. Add the other ingredients (except the cucumber, of course) and blend for about a minute until smoooooth. (no mistake). Slice the cucumber in rounds. Add a heaping spoonful on top. Serve cold.
OMG these are good. We have also used a tin of small shrimp instead of the salmon. Just as wonderful.
So if you are trying to drop a pound or two, eat these at night instead of chips, dips or nuts.
Crab Dip For The Big Game
No matter what the big game is for, football, soccer, hockey etc. when everyone gathers around the television, be sure you are prepared with the chips, dips, crackers, chili, buns, beer, beer and oh, yeah, beer.
This is one dip that will not be left behind and it is served hot.
- 1 lb. large lump crabmeat, (make sure no shells remain)
- 1 cup Jalapeno Jack Cheese, grated
- 3/4 cup mayonnaise
- 1/4 cup good Parmesan cheese
- 4 roasted garlic cloves, broken up
- 3 tbsp. Worchestershire sauce
- 2 tbsp. lime juice
- 1/2 tsp. hot sauce
- 1/2 tsp. dry mustard
- pinch of salt and pepper
- lots of crackers
Preheat oven to 325 degrees.
Chop the crabmeat coarsely. Mix all the ingredients in a prepared casserole dish until thoroughly mixed and stir in the crab. Bake for 40 minutes. Serve hot.
The cheers will not be for a goal scored. No siree! It will be for rhe crab dip.
Bacon/Mushroom Bites
Most times, the Hors d’Oeurves are always the same and rather boring. Try this one and start a trend. New, exciting and a step up.
- 1 egg yolk, lightly beaten
- 3 sheets of frozen ready-rolled Filo pastry
- 2 tbsp. oil
- 4 strips bacon, crisp and chopped
- 1/2 white onion, finely chopped
- couple of springs of parsley, finely chopped
- 8 oz. Philadelphia Cream Cheese
- 12 oz. white button mushrooms, finely chopped
- 4 eggs
To start, preheat your oven to 425 degrees. Brush a 9 inch square cake pan with softened butter.
Brush one sheet of filo pastry with the beaten egg, and carefully add the other sheet on top of this. Repeat with third sheet. Trim the edges to fit the baking pan. Prick the pastry with a fork and bake for 15 minutes (watch carefully so it doesn’t burn) and is golden.
Remove from the oven and reduce the heat to 350 degrees.
Heat the 2 tbsp. of oil in a saucepan, add the mushrooms and onions; over medium heat, stir until well browned. Remove to a separate bowl and cook the bacon until crisp. Add the mushrooms back in and also the parlsey; allow to cool.
With electric mixer, beat the eggs and cream cheese for 4-6 minutes. Add the cooled mixture and stir well to combine. Pour into the cake pan and bake for abut 25 minutes or until firm and lightly browned. Cool in the pan and cut into little triangles. Do not keep overnight. Truly the best the same day you make them.
If you do not eat the whole lot before your company arrives, you are a good soul. Enjoy!
Crab Dip
This is one of those recipes too easy to consider as being company fare, BUT it is. The first time we tasted it, my husband, his daughter Suzanne (who made it and gave me the recipe back in 2002) and I stood outside on the sidewalk, talking and eating….we ate the whole thing.
All it is:
- 8 oz. cream cheese at room temperature
- 1 tbsp. Worchestershire sauce
- 1 1/2 tsp. fresh lemon juice
- 1/2 cup chili sauce (may need more)
- crab or pollock (however you spell “fake crab”……the more you use the better it is. Chopped into chunks.
- parsley
- Crackers
Mix the cheese, Worchestershire sauce and lemon juice together until fluffy. Spread this in a shallow serving dish.
Spread the chili sauce on top. Drain and rinse the crab (if using real) and spread over the chili suce. Sprinkle with the chopped parsley to make it pretty.
Broccoli/Pistachio Appetizers
With holiday season about to hit full wing, this is easy, affordable and great tasting to boot!
My friend, Sharon, shared this with me and I am going to share it with you.
- 1 pkg. Philadelphia cream cheese
- 1/3 cup three- cheese Ranch dressing
- 1 pkg. Uncle Dan’s Ranch dressing mix
- 3 tbsp. sour cream
- 3 tbsp. mayonnaise, not salad dressing
- 2/3 cup shredded cheddar cheese
- 2/3 cup finely chopped broccoli, no stems
- 1/2 cup chopped pistachios
- 8 tortillas (large and round)
Mix the first five ingredients together and when well blended, add the remaining ingredients. Spread this over the tortillas and then roll them up. Place them on a flat plate and cover with plastic wrap and put in the refrigerator overnight.
When ready to party…..cut into bite size pieces and serve.
To quote Sharon “really quite delicious”. To be fair, I omitted the onion and replaced it with pistachios. There, I confessed!
Turkey and Mushroom Tasty Croustades
With the holidays around the corner and New Year’s Eve on the rise, this is a good way to use up some of the left-overs. Entertain with abandon and make these up ahead of time. You show off you!
- 20 slices of white sandwich bread (Cobbs Bakery is good)
- melted butter
Preheat oven to 350 degrees. Remove the crust and brush both sides of each bread slice with melted butter. Press the slices gently into muffins tins and bake until golden (approximately 15-18 minutes).
- 1/4 cup butter
- 1 cup finely chopped fresh button mushrooms
- 1/2 small onion, chopped fine
- 6 1/2 ounces chopped turkey
- 3 tbsp. flour
- 1 cup half and half cream
- 1 tsp. lemon juice
- pinch of salt
- pinch of Cayenne
- chopped fresh parsley
In a saucepan, melt the butter and saute the onionand mushrooms until the onion is transparent. Add the turkey meat and stir to combine. Sprinkle the flour over the mixture and blend well. Slowly add the cream and the rest of the ingredients (except the parsley, lemon juice, salt and cayenne) and bring to a boil and thickens. Remove from the heat and add the lemon juice, salt and cayenne. Fill the croustades and place on a cookie sheet and heat up in the oven, When hot, sprinkle parsley on top.
The empty shells can be made ahead and frozen. Do not fill.
**in a super pinch or you ate all the turkey, use (ugh) canned turkey flakes.
Pistachio Cheese Rolls
This is a great little bite to enjoy with a glass of wine when you have guests over. The recipe makes about 20 pieces, so you can adjust for the number of people there will be. The usual numbers are 5 pieces per person, if only one item being offered, or 3 pieces if there are two or more. Just sayin! (no error here).
- 1/2 cup red seedless grapes
- 1/2 cup pistachios
- 1/2 cup soft cream cheese
- 1/2 cup soft chevre cheese (goat cheese)
- 2 large tortillas
- Lettuce leaves
Preheat oven to 375 degrees. Roast pistachios on a cookie sheet for about 3 minutes. When thoroughly cool, chop fine.
Finely chop the grapes and place in a bowl with the pistachios and both cheeses. Mix until well blended and the cheese is smooth.
Lay a tortilla flat on surface and spread one half of the mixture on top. Place a crisp, cleaned lettuce leaf on top and roll up. Wrap in plastic wrap. Repeat for the second tortilla and place both in the refrigerator for at least one hour. When ready to serve, remove the plastic wrap and with a very sharp knife cut into 1/2 inch pieces and serve with your favourite glass of grape. (wine!)
Note: If you sample even one piece of this, you will be making another recipe. One of the best that can and should be doubled. Honest….