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Sunday, February 6, 2011

Great Appetizers For Any Occassion!

Parmesan Thins

1/2 all-purpose flour
3 tbsp butter, softened
1 egg yolk
2/3 parmesan cheese, freshly grated
pinch of salt
pinch of cayenne

Work the butter and flour together in a bowl with your fingertips, then work in the egg yolk. Add the parmesan, salt and cayenne. Shape the dough into a log and wrap it in plastic wrap. Put it in the frig for about 10 minutes or until firm.
Preheat oven to 400 degrees. Cut the log into 1/4 inch pieces and place on a baking sheet. Flatten with a fork to give a criss-cross pattern. Bake for about 10 minutes. Don't let them brown or they'll taste burnt.

Spicy Olives 2 ways

2 2/3 cups green olives, pitted

Spicy herbal marinade:
3 tbsp fresh cilantro, chopped
3 tbsp fresh parsley, chopped
1 garlic clove minced
pinch cayenne
pinch cumin
2 tbsp olive oil, 3 if necessary
3 tbsp lemon juice

Hot chili marinade:
4 tbsp fresh cilantro, chopped
4 tbsp fresh parsley, chopped
1 garlic clove minced
1 tsp ginger, freshly grated
1 red chili, seeded and sliced
1/4 preserved lemon, cut into thin strips

Divide olives between two jars. Mix the ingredients for the spicy herbal and add to one jar. Add extra oil and lemon to cover if necessary. Mix the ingredients for the hot chili and add to the second jar. Store both jars in the frig for about a week, shaking occasionally.

Roasted Veggie Tartlets

1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 1/2 cups all purpose flour
6 tbsp butter, chilled and diced
2-3 tbsp cold water
4 tbsp heavy cream
1 egg
1 tbsp parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Switch oven to broiler. Place veggies on a baking sheet and broil for 10 minutes, turning occasionally until blackened. Cover with a towel and let sit for 5 minutes. Peel away skin and discard seeds. Cut into very thin strips.
Sift flour and salt into a bowl. Cut in the butter until it resembles breadcrumbs. Stir in enough water to make a firm, not sticky, dough. Roll the dough out thinly and cut rounds to fill mini muffin tins. Bake for 10 minutes at 400 degrees.
Divide the veggie strips between the pastries. Whisk cream and egg in a bowl. Season and pour over veggies. Sprinkle each tartlet with cheese and bake for 15-20 minutes until firm. Cool for 2 minutes, then remove to a wire rack. Serve warm or cold.

Marinated Mushrooms

1/3 c red wine vinegar
1/3 c oil
1 sm onion, chopped
1 tsp salt
2 tsp parsley
1 tsp mustard
1 tbsp brown sugar

Boil, then add 2 - 6 oz cans button mushrooms. Simmer 5-6 minutes. Cool and refrigerate. Best if marinated overnight... If you can wait that long!

Chorizo Pastry Puffs

8oz puff pastry
4oz chorizo sausage, finely chopped
1/2 cup grated cheese
1 egg, beaten
1 tsp paprika

Preheat oven to 450 degrees. Roll out pastry onto a floured surface. Using a 3 inch cutter, stamp out 16 rounds. Put chorizo and cheese in a bowl and toss together.
Place a little of the chorizo and cheese mixture in the center of a round of pastry dough. Fold over and pinch the edges of the pastry together to seal. Repeat with remaining rounds. Place the rounds on a non-stick baking sheet. Brush with beaten egg and dust with pinch of paprika.
Bake pastries for 10-12 minutes, until puffed and golden. Serve warm.

1 comment:

  1. Lynn, I love these little bites! Fantastic, esp love the Parmesan Crisps..always wanted to make my own crackers.. Thanks for the Inspiration!