Wednesday, November 20, 2013

Appetizers and a Food Craft

"Never place a period where God has placed a comma." 
by Gracie Allen


Walnut Cranberry Crostini

Recipe from http://www.fishernuts.com/recipes/appetizers/Walnut-Cranberry-Crostini makes 1 dozen
Ingredients:

  • 1 small French baguette cut into 12 slices
  • ½ cup chopped walnuts 
  • 1 cup crumbled Gorgonzola, Swiss or Blue-Cheese 
  • ½ dried sweetened cranberries 
  • 1-2 TB. chopped green onion 
Directions:
  • Preheat oven to 400 
  • Brush both sides of bread slices with olive oil 
  • Bake 2 minutes on a cookie sheet, turn once-cook 2 minutes more
  • In a bowl mix cranberries, cheese, walnuts and onions 
  • Place 2 TB. walnut mixture on bread and toast 3 minutes more 
  • Serve immediately 
Cornbread Crostini
Cook’s notes: I tested with a product called Krusteaz Honey Cornbread. Use a coffee measuring scoop to place batter in muffin tins. 

Makes 38 appetizers
Ingredients:
1 box (15 oz.) cornbread mix
Directions:

  • Follow the directions on the box using 1/3 cup melted butter rather than 1/3 cup oil 
  • Grease mini muffin tins 
  • Bake at 375 check at 11 minutes 
  • Cool on a wire rack for several hours and then use a bread knife to slightly trim tops off 

  • Place on a cookie sheet to crisp @375 for 3 minutes 
Quick Crostini Toppers
Cold

  • Smoked Salmon: place a dollop of creme fraiche mixed with dill weed on top of corn cake -top with salmon and fresh dill or chives 
  • Spread Boursin cheese on crostini, add finely chopped red and yellow peppers and fresh chives 
  • Caramelize 1 chopped green apple with 1/3 diced onions and 1TB brown sugar in a small fry pan. On top of cornbread crostini add apple mixture, crumbled goat cheese and chopped walnuts 
  • Mix goat cheese, cranberry chutney, watercress and fresh ground pepper 
  • Fig spread topped chopped country ham 

Pesto Cheese Tarts
makes 15 appetizers
Ingredients:
  • 1 package (2.1 oz.) frozen miniature phyllo tart shells (Athens brand)
  • 2/3 cup diced tomatoes, drained on a paper towel
  • 1/3 cup shredded mozzarella cheese or Swiss
  • 1/4 cup mayonnaise
  • 4-5 TB. grated Parmesan cheese
  • 2 tsp. prepared pesto in a jar
  • 1/8 tsp. pepper
  • chopped fresh basil
Directions:
  • In a small bowl combine all ingredients except shells
  • Spoon heaping teaspoon into each tart shells
  • Place on an ungreased cookie sheet and bake @ 350 for 8 minutes or until lightly browned  
  • Garnish with minced basil

Thanksgiving Cornucopia Treats
Cook's notes: Can be used as a place setting for your Thanksgiving guests 
follow link below for exact directions
 http://thecraftpatch.blogspot.com/2011/11/thanksgiving-cornucopia-treats.html#.Uoy92NItrU5
but an overview is 
  • Soak waffle cone tip in warm water 20 seconds
  • Microwave 20 seconds 
  • Roll tip around a pencil for 20 seconds 
  • After placing candies in cone cover with plastic wrap, add a rubber band to hold in place
  • Add a ribbon over the band

No comments:

Post a Comment