These five appetizer recipes would be a great addition to any Thanksgiving or Christmas potluck.
Recipe: Crab Canoe Snap Pea
8 ounces snap peas
8 ounces crab meat
4 ounces cream cheese, room temperature
1 green onion with top, cut into one-inch pieces
1 t lemon juice
1 t Dijon mustard
Heat a liter of water to a boil. Add the peas and blanch for a minute. Drain, then place in ice water for one minute, then drain again.They carefully cut a slot in the straight side of each snap peas, then set aside. The rest of the ingredients in a food processor and pulse until smooth. Place the crab mixture into a Ziploc bag and cut a small triangle from the corner pocket. With one hand to hold a snap pea, so that the gap opens then fill with the crab mixture.
If your family does not like seafood try to take this variation:
Recipe: Snap Pea cheese canoes
8 ounces snap peas
4 ounces creamCheese, room temperature
1 green onion with top, cut into one-inch pieces
2 T chopped chives
½ t garlic salt
Heat a liter of water to a boil. Add the peas and blanch for a minute. Drain, then place in ice water for one minute, then drain again. They carefully cut a slot in the straight side of each snap peas, then set aside. The rest of the ingredients in a food processor and pulse until smooth. Put in the cheese mixture into a Ziploc bag and cut a small trianglethe corner of the bag. With one hand to hold a snap pea, so that the gap opens then fill with the cheese mixture.
Recipe: sweet potato rounds with roasted garlic and feta
2 large sweet potatoes, sliced into ¼-inch thick
2 large heads of garlic
2 T + 1 t olive oil, split
1 t salt 1 teaspoon dried sage
¼ C crumbled feta cheese
Preheat the oven to 450 degrees. the sweet potato slices in a bowl with 2 T olive oil, salt,and sage and stir to coat. Place the slices in a single layer on two baking sheets. Place each head of garlic on a square of aluminum foil. Drizzle olive oil 1 t of the two heads of garlic, then wrap with aluminum foil and both the baking sheets. Roast for 10 minutes, turning the slices, then fry for another 10-20 minutes until the slices are brown on the edges. Remove from the oven.
Turn the oven to cook. Press enter the roasted garlic in a bowl and mash coarsely.Spread mashed garlic to the sweet potato rounds and then add a little crumbled feta in each round. Grill for about 2 minutes.
Recipe: Bruschetta Bites
1 tube of crescent dough
4 ounces cream cheese, room temperature
1 T mayonnaise
1 clove garlic, finely chopped
20 whole fresh basil leaves
3 small, sweet tomatoes, cut into thin slices
Parmesan cheese, thinly sliced
Preheat the oven to 325 degrees. Take the crescent doughfrom the tube, but just to make it into the tube. Slice into ¼-inch rounds and in a single layer on an ungreased baking sheet. Bake until golden brown, about 11 minutes. Cool on a wire rack. Mix the cream cheese, mayonnaise, and garlic. Spread each round of dough with cheese mixture, then cut with a layer of basil leaf, a tomato and a slice of Parmesan.
Recipe: Quick & Easy Butternut hummus
1 pumpkin, about 2 pounds
2 garlic cloves
½ CTahini
¼ C olive oil
2 tablespoons lemon juice
½ teaspoon salt
½ t paprika
Preheat the oven to 325 degrees. Cut the pumpkin in half and cut-side down on a baking sheet. Bake for 45 minutes. Scoop the flesh of the pumpkin from the skin and in a food processor. Add remaining ingredients and pulse until the mixture is smooth and creamy. Serve with pita bread. A wonderful vegetarian appetizer packed with fall flavor!
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