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ATLANTIC HIGHLANDS HERALD |
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HOLIDAY PARTY HORS d'OEUVRES II The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of Holiday Party Hors d’oeuvres. I wish to thank my fellow chefs Lynne, Jude and Sheilah for contributing recipes. Happy Holidays everyone! BRAUNSCHEIGER DIP One of the most famous liverwursts, Braunschweiger is a smoked liver sausage enriched with eggs and milk. You can find it in the packaged meat section of your supermarket. This recipe comes from Jude Sutton, a Texas chef whose website is http://www.theculinarycompanion.com GARLIC DIP This recipe comes from Sheilah Kaufman’s book: “Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking.” 4 large garlic cloves peeled SPINACH & FONTINA CHEESE TARTLETS 6 oz. baby spinach Preheat oven to 350. Begin sautéing the spinach in olive oil. Season with salt and pepper. Add the shallot. When almost done add the garlic. Remove from heat and set aside. With a 2 ½ inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts. Lightly grease a 24 cup mini-muffin pan. Line each muffin cup with one of the pieces of dough. Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so. Mix the eggs and cream with some salt and pepper and beat. Pour about a teaspoon of the egg mixture into each cup. Do not overfill. You will probably have some egg mixture left over. Top each one with a little cheese and bake for 12 – 15 minutes. CARAMEL, DATE, & PECAN TOPPED BRIE This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net. One handful pecans Toast the pecans on a cookie sheet in a 350 degree oven for eight to ten minutes. Sprinkle the pecans and dates on top of the brie. Cook sugar in a small saucepan over medium heat stirring frequently. As the sugar heats it will melt and start to turn a caramel color. When the sugar has completely melted and attained a rich caramel color immediately remove it from the stove and stir in the butter. Once the butter is completely incorporated pour it over the pecan and date topped brie. It will harden quickly. Serve with assorted crackers or toasted French bread. CLAMS IN PANCETTA BROTH 6 oz pancetta, cut into a small dice Sauté the pancetta and scallions in a large pot in the olive oil until the pancetta is browned and the scallions are soft. Add the garlic and sauté one minute more. Add the wine and bring to a boil as you scrape the browned bits off the bottom of the pot. Reduce the wine by about half. Add the vegetable broth, bring to a boil and then turn down the heat to a simmer. Reduce the broth by about a third. Taste and season with salt and pepper. Add the clams. Cover and cook on medium heat until the clams open. Sprinkle with the chopped parsley and serve.
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