Recipezaar: Valentines Day,Appetizers recipes

Blue Cheese, Port and Walnut Spread

Fri, 21 Nov 2003 20:00:18 -0500

For the holidays - this is a wonderful spread. You can make it up to 3 weeks before serving, but it'll never last 3 weeks! Good thing it's so fast and easy too. -- posted by evelyn/athens

French Onion Soup

Fri, 21 Nov 2003 20:00:20 -0500

French comfort food - perfect for the cold weather. This is my favourite onion soup recipe because it's EASY! -- posted by evelyn/athens

Easy Clam Dip

Wed, 26 Nov 2003 20:05:54 -0500

This recipe is my husbands favorite and it is very easy to make. -- posted by Sony

Fabulous Stuffed Mushrooms

Sat, 06 Dec 2003 20:01:30 -0500

These are fabulous and so easy to make! Low carb too! -- posted by Little Bee

Garlic Cheese Balls of Love

Tue, 09 Dec 2003 19:59:58 -0500

Excellent for holiday entertaining and sooo yummy. -- posted by skssandy

Asiago Cheese Butter

Wed, 10 Dec 2003 20:01:37 -0500

Great for adding flavor to your favorite steak or schmearing all over your favorite bread. Freezes easily until needed. Great for adding flair or a special touch to your dinner table. -- posted by Sue L

Asparagus Rollups

Tue, 16 Dec 2003 20:00:29 -0500

A do-ahead appetizer. You can 'wow' them with this one. I found this at Southern Living and this is the recipe as written. I like to use about half of the amount of blue cheese called for and I just use a 'swipe' on the bread.. not 2 tablespoons full. -- posted by luvmybge

Turnip and Havarti Torte

Tue, 23 Dec 2003 20:00:55 -0500

This dish is even better reheated the second day and that's saying something. THIS is comfort food. Use it as a side dish or even served cold as an appetizer. From Rozanne Gold, a favorite cookbook author. -- posted by sugarpea

Pesto Dip

Tue, 06 Jan 2004 20:00:29 -0500

I love pesto and this is a nice dip for those special occasions. -- posted by Audrey M

Boursin Cheese (Homemade)

Sat, 10 Jan 2004 20:00:05 -0500

Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier. -- posted by evelyn/athens

Very Veggie Herb and Garlic Bruschetta

Tue, 13 Jan 2004 19:59:36 -0500

Such a wonderful way to use fresh herbs from the garden. The bruschetta is covered in a layer of garlic and olive oil, then topped with a red pepper and herb sauce & then covered with tomatoes and cheeses. A great companion for Italian dishes or can be used as a light lunch. -- posted by Dawn

Fennel Gratin

Fri, 16 Jan 2004 20:00:29 -0500

If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce. -- posted by evelyn/athens

Cranberry-Horseradish Sauce Over Cream Cheese

Fri, 23 Jan 2004 20:00:02 -0500

This is a really beautiful dessert to make that won't take much time to prepare. Prep time is refrigeration time. -- posted by Audrey M

Creamed Mushrooms

Sun, 25 Jan 2004 20:01:26 -0500

Easy and elegant. The perfect side for a roast, or a first course in its own right accompanied by fresh, crusty bread and a glass of wine. From Gourmet, December 1997. -- posted by evelyn/athens

Roasted Tomatoes

Sun, 25 Jan 2004 20:01:29 -0500

Wonderful with all sorts of meats. If it's summer, and the tomatoes are truly good, I could make a meal out of just this, some bread and wine. This also works great as an appetizer. -- posted by evelyn/athens

The Dance Of Flavours Fruit And Veggie Raita

Tue, 27 Jan 2004 20:00:23 -0500

This mouth watering raita is one of my favourites in the summers! -- posted by Charishma Ramchandani

Pear and Blue Cheese Puffs

Tue, 27 Jan 2004 20:00:35 -0500

I made these for New Year's Eve appetizers and they were wonderful. Lovely blend of flavours and textures. Gone in no time at all - best make up a double batch. -- posted by evelyn/athens

Almond Shrimp with Amaretto Butter

Thu, 05 Feb 2004 20:00:07 -0500

A fabulous, romantic dish for two - and it's quick and easy! I adapted the recipe from a Junior League of Lafayette, LA recipe; they say that it is the creation of Sous Chef Bryan Richard of Chez Marcelle. The original recipe calls for an entire stick of butter, but I think you'll agree that 3 tbsp. is plenty. If you like Amaretto, you'll love this! It can be served with angel hair pasta, but I like to eat it without so as not to interfere with the delicious flavors. -- posted by EdsGirlAngie

Blue Cheese and Cranberry Endive Delights

Mon, 09 Feb 2004 19:59:26 -0500

. -- posted by STK FD WIFE, A.TITUS

Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)

Tue, 10 Feb 2004 20:00:12 -0500

This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.) -- posted by Donna Reed

Roasted Garlic Cranberry Cream Cheese Spread

Thu, 12 Feb 2004 20:00:05 -0500

Lightly sweet and savoury with a delicate but addicting flavor. The original recipe called for currants and almonds, but since I didn't have either, I came up with this winning variation. Prep time doesn't include soaking the cranberries or refrigeration. -- posted by Picholine

Southern Belle Cucumber Sandwiches

Mon, 16 Feb 2004 20:00:33 -0500

In order to get your Southern Belle license, you have to know how to make cucumber sandwiches!!! These are a staple for bridal and baby showers and ladies' teas. They are very tasty andpretty. -- posted by Georgia Girl

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Grilled Vegetable Terrine

Thu, 19 Feb 2004 19:59:29 -0500

I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time) -- posted by Miraklegirl

"Love is in the Air" Beef Fondue & Sauces

Mon, 23 Feb 2004 20:00:15 -0500

I think a fondue is a very romantic casual dinner or wonderful for after the theatre snack served with a robust red wine. For dinner serve with rice & a small salad. Almond Rice Pilaf is a great accompaniment (recipe posted separately ) To cook the meat you must first heat your oil - I do this by heating it to almost boiling on the stove and then transfering it to your fondue burner. Buy good quality meat I recommend only using a fillet. Have at least 3 sauces. If you want to serve 4-6 people just increase the meat to 2 lbs there will be enough sauce.These sauce recipes came from "Soup Central" -- posted by Bergy

Potato and Smoked Salmon Lasagna

Thu, 01 Apr 2004 20:00:03 -0500

An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles. -- posted by evelyn/athens

Artichokes Parisienne

Thu, 08 Apr 2004 20:00:46 -0400

I love artichokes. This recipe is delicious with poached eggs and a tangy sauce - a wonderful light meal. -- posted by evelyn/athens

Honeymoon Salad by Elvira, Mistress of the Dark

Wed, 27 Oct 2004 19:59:52 -0400

Ed and I are going to enjoy this salad on October the 15th. Elvira, Mistress of the Dark, and vegetarian, includes this lovely recipe on her website... it's perfect for honeymooners, or anyone else madly in love. Active and passive work times are entirely up to you. -- posted by EdsGirlAngie

Easy Chicken Liver Pate

Mon, 10 Jan 2005 20:00:10 -0500

This is in response to a recipe request...haven't tried it yet, but I definitely will soon. -- posted by evelyn/athens

Supper Club Shrimp De Jonghe for 2 (or 3)

Thu, 20 Jan 2005 20:00:34 -0500

One of those old-fashioned supper club type recipes, complete with a smoky piano bar in the corner and an ashtray on every table. This recipe comes from the 1965 edition of "The Gourmet Foods Cookbook" published by the Culinary Arts Institute of Chicago, Illinois. And in fact, Shrimp de Jonghe was created in Chicago in the 1920s at the De Jonghe Hotel on Monroe Street in The Loop, either by the hotel owner himself or his chef, Emil Zehr. Unfortunately, the hotel was closed in the 1930s for, yup, violations of the Prohibition Act. I've reduced a little of the butter and replaced a tablespoon of it with olive oil, but this dish is still very rich, and may be prepared as an appetizer for 4 people as well. -- posted by EdsGirlAngie

Ravioli in Ginger Tomato Broth

Thu, 03 Feb 2005 20:00:49 -0500

I don't believe I ever saw "ravioli in broth" as an appetizer until I dined in LaSalle County, IL. This is a wonderfully rich-flavored recipe, and not for the "wine-faint-of-heart". It makes an elegant beginning for a special dinner; the flavors are complex and I would suggest a simple entree to follow; perfectly grilled fish or chicken would be ideal. -- posted by EdsGirlAngie

Chocolate Cheese Fondue

Thu, 10 Feb 2005 19:57:31 -0500

Simple dessert for dinner party or romantic dinner. -- posted by littleturtle

Traditional Swiss Fondue

Tue, 15 Feb 2005 19:59:52 -0500

classic Swiss Gruyere & Fontina fondue -- posted by littleturtle

Microwave Gruyère Fondue

Tue, 29 Mar 2005 15:26:34 -0500

Quick and easy fondue. -- posted by littleturtle

Smoked Oyster Pate

Wed, 30 Mar 2005 15:04:27 -0500

There are a few recipes for smoked oyster pate or spread on this site, but none quite like this one. The inclusion of pecans makes this one delightfully nutty and sooooo good! -- posted by evelyn/athens

Vincent Price Pickled Oysters

Thu, 31 Mar 2005 15:28:38 -0500

From Mr. Price's "Come into the Kitchen" cookbook comes this oyster recipe from the Early America chapter. Prep time includes chilling. -- posted by Julesong

Vincent Price Scampi Aurora a La Harry's Bar in Venice

Fri, 01 Apr 2005 09:09:46 -0500

"Harry's Bar in Venice is a tiny place, enormously chic, where the customers, crowded at little round tables, are fed some of the best food in Italy." Harry's is steeped in history with a clientele that has over the years included the likes of Proust, Byron, Hemingway, Charlie Chaplin, and Orson Welles. Opinions about Harry's Bar these days vary widely, but I plan to visit there the next time I'm in Venice, regardless. Recipe from "A Treasury of Great Recipes." -- posted by Julesong

Baked Brie Pastries With Artichoke and Prosciutto

Fri, 01 Apr 2005 09:09:48 -0500

I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :) -- posted by Julesong

Walnut and Ricotta Pesto - Michael Chiarello

Tue, 19 Apr 2005 10:44:37 -0400

From Michael Chiarello and NapaStyle comes this unusual and tasty pesto! -- posted by Julesong

Shrimp in Pernod Cream Sauce

Mon, 09 May 2005 18:35:33 -0400

I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner. -- posted by evelyn/athens

Strawberry With Balsamic Vinegar

Wed, 18 May 2005 12:47:18 -0400

This is a real taste treat! Easy and delish!A great Valentine treat! -- posted by ~Rita~

Escargots in Herbed Cream

Mon, 12 Dec 2005 16:50:06 -0500

These little aphrodisiacs are drowning in a perfectly herbed cream sauce tucked inside a pastry bowl. Romantic and attractive - perfect for Valentine's Day or a romantic evening. The snails can also be simply served with a warm baguette instead of in the puff pastry shells. The best snails for this dish are the vineyard snail (Helix Pomatia) or the "White Snail" (Helix Lucorum, but other varieties will work as well. MAKE AHEAD: Recipe can be made 1 hour in advance and gently reheated. WINE: A white Burgundy will match the richness of the creamy sauce in this dish. Such as a Meursault 2002 Chartron& Trebuchet or the Meursault-Perrieres 2001 Louis Latour, both are good pairings. A nice Sauvignon Blanc with depth, such as Lucien Crochet Sancerre Cuvee Prestige 1994 is an excellent choice if using Pernod. Recipe adapted from Burgundy Classics by Chantal Leroux. -- posted by NcMysteryShopper

Valentine's Snack Mix

Mon, 23 Jan 2006 20:40:35 -0500

Find dried or freeze-dried raspberries and strawberries in the produce section or online at justtomatoes.com. Found this on the floor in the Dr's office it is from Better Homes and Gardens, February 2006. Figured I'd post it for luck! -- posted by Manami

Chocolate-Dipped Strawberries

Sat, 11 Feb 2006 20:09:22 -0500

for Valentine's day or any other romantic occasion. Recipe from Picnic by DeeDee Stovel. -- posted by Gadget_Queen

Achiote Shrimp

Tue, 14 Feb 2006 16:35:20 -0500

This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it. -- posted by Hey Jude

Steamed Snow Crab Legs

Mon, 27 Feb 2006 19:18:32 -0500

I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat. -- posted by ms_bold

Chocolate Covered Dipped Strawberries

Fri, 17 Mar 2006 17:45:22 -0500

Easy, delicious and elegant! -- posted by Marg (CaymanDesigns)

Pistachio-Goat Cheese Bites

Mon, 27 Mar 2006 20:09:00 -0500

These are delicious little nibbles. I love their simplicity--they are quick to put together and can easily be made on the spur of the moment for an impromptu gathering, but can also be prepared up to a day ahead. The recipe is adapted from one published in "In Style" magazine. Prep time includes 15 minutes refrigeration time. -- posted by GaylaJ

Souffles De Crème (Cream Puffs)

Tue, 30 May 2006 14:22:22 -0400

This recipe is from a French cooking class I took about twenty-five years ago. I decided to post it now for Zaar World Tour II. -- posted by Deb's Recipes

Chicken Vol-Au-Vents

Thu, 31 Aug 2006 21:30:06 -0400

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer. -- posted by Chef floWer

Steamed Mussels in Coconut Milk

Wed, 27 Sep 2006 17:30:52 -0400

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com. -- posted by evelyn/athens

Shrimp Congelia

Tue, 03 Oct 2006 21:13:10 -0400

Nice appetizer that looks great! I have some pretty "shells" that I got as a gift, and before I let my daughter take possession of them, I thought I would use them.The dish came out fabulously! Didn't allow for chilling time. Courtesy Sally Bernstein, 2006. -- posted by Manami

Oysters With Chile, Lime and Mint Granita

Thu, 05 Oct 2006 17:02:07 -0400

One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving. -- posted by evelyn/athens

Red Pepper and Watercress Filo Parcels

Fri, 24 Nov 2006 22:46:58 -0500

the recipe depends on the combination of the peppery watercress with the sweet red pepper if you sub it might not work. -- posted by That is Dr House to you

Creamy Chicken and Mushroom Phyllo Packets

Fri, 08 Dec 2006 15:59:51 -0500

This is easy to make, and you can use crescent rolls in place of the phyllo if desired. The rolls can be made up to a day in advance and refrigerate covered with plastic wrap. I suggest to double this recipe, it is very good! -- posted by KITTENCAL

Toasted Garlic-Mozzarella Bread Slices

Tue, 26 Dec 2006 11:59:35 -0500

Prepare the bread slices ahead and refrigerate until ready to broil. Also if you like lots of butter then increase the butter to 3/4 cup if desired. -- posted by KITTENCAL

Sugar Plum Treats

Wed, 10 Jan 2007 15:52:04 -0500

From Family Fun! -- posted by High school musical fan!

Winey Garlic - Oven or Crock Pot and Fat Free

Mon, 15 Jan 2007 20:56:00 -0500

Here's a recipe for roasted garlic without added fat and roasted in it's own skin to retain moisture. This is a great for roasting garlic, so it can be ready when you start cooking in the evening. I've even done it overnight and started cooking in the morning. Mashed potatoes, add to some extra virgin olive oil a touch of salt for a great dip in bread, mix into dressings for veggies or top some broiled fish or meats. Roasted garlic goes great with mashed potatoes, on pasta, or simply spread on crusty bread. Perfect for making garlic bread! I've made 1/3 the recipe in a mini crock pot with great results! -- posted by ~Rita~

Poached Oysters and Artichokes With Champagne Cream

Fri, 26 Jan 2007 14:09:11 -0500

Planning a special Valentine's Day or anniversary dinner? I cut this in half (just for 2) & it is divine! Use fat plump winter oysters (large to me easily fits in the cup of the palm of my hand, LOL) and take care not to overcook them! From Gourmet November 2006 -- posted by Buster's friend

Marinated Shrimp With Champagne Beurre Blanc

Thu, 01 Feb 2007 23:09:32 -0500

The classic and amazingly easy French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment. -- posted by Annacia

Chutney Baked Brie

Sun, 04 Feb 2007 14:34:37 -0500

I saw this on allrecipes.com and it sounded so wonderful, that we made it right away. I love Brie, & cashews and then baked - what can be bad? This would be wonderful for Super Bowl Sunday here in Miami - yeah! -- posted by Manami

Cheddar Cheese Fondue

Tue, 06 Feb 2007 23:14:06 -0500

This is the only cheese fondue we ever make. Caution...make it once and you'll be craving it constantly! -- posted by Denver Chef

Weight Watchers 2pt Layered Mexican Bean Dip (Vegetarian)

Wed, 07 Feb 2007 16:23:06 -0500

Top with diced green bell peppers, shredded lettuce and/or jalapeno peppers. Servings 16...1/4-cup for each serving... 2 points each. -- posted by KITTENCAL

Cranberry-Brie Bites

Wed, 07 Feb 2007 16:35:51 -0500

A great appetizer for the holidays, Valentine's Day, or even a brunch! You're sure to impress with this simple, delicious recipe. It's important to use mini muffin tins, otherwise they won't be bite sized! You can also sub with phyllo dough cups instead of puff pastry. This is my version of a Sara Moulton winner! Enjoy! -- posted by KPD

Light Beef Consommé With Diced Vegetables

Tue, 20 Feb 2007 13:36:54 -0500

I made this for my girlfriend and I, for Valentine's Day 2007. It's very easy to make, has a gentle, delicate flavour, and is the perfect way to start of a hearty meal. -- posted by RalMiska

Summertime Bruschetta (Tomato and Basil)

Sat, 31 Mar 2007 21:43:39 -0400

Juicy, summer tomatoes and fresh herbs are great for topping crusty, peasant bread. This is an excellent appetizer, or accompaniment to pasta or chicken. The cook time is really chill time. -- posted by littleturtle

Za'atar Straws & Garlicky Yogurt Dip

Fri, 20 Apr 2007 15:45:41 -0400

A savory Middle Eastern spice mix, zaatar typically includes sesame seeds, thyme, marjoram, and sumac, that was sent to me by my sister from Zamouri Spice. The spice can be found at Middle Eastern markets or gourmet shops. It is usually sprinkled on pita bread and coupled with strained labneh (yogurt). We served these to some visiting DR's and was enjoyed by all! Sunset Magazine was where I found these great recipes. -- posted by Manami

Quick Bruschetta for Two

Mon, 14 May 2007 20:19:48 -0400

This recipe is adapted from Kraft Foods. It is quick and easy for a weeknight treat. Reduced fat cheese can be used as well as dressing. -- posted by PaulaG

Caviar Crescents

Fri, 01 Jun 2007 21:38:31 -0400

Very easy app. Of course good caviar will make it better as will good creme fraiche. Inspired by other caviar and toast recipes on this cite, I added chopped chives to garnish, and used salmon caviar as well as the black. -- posted by heather rusert

Crab, Avocado & Herby Hollandaise Tarts

Wed, 13 Jun 2007 17:23:55 -0400

BBCGoodFood.com. This is an elegant starter with drinks. -- posted by Manami

Mandarin Orange Crab Salad

Sun, 29 Jul 2007 16:03:42 -0400

Looks easy and not too many ingredients - here for safe keeping from Our Best Home Cooking, courtesy of Moriches Bay Realty. -- posted by Oolala

Bacon Wrapped Sea Scallops Served on Creamy Brie Sauce

Fri, 14 Sep 2007 11:01:21 -0400

Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal. -- posted by Vicki in CT

Pear and Caramelized Onion Pizzette

Sun, 18 Nov 2007 03:44:23 -0500

These little pizzas are full of adult flavours and served piping hot from the oven. The ingredients are surprising and taste just amazing together! -- posted by ~Leslie~

Easy Elegant Cottage Cheese and Pineapple Salad

Mon, 19 Nov 2007 22:28:16 -0500

Individual servings of a very colorful starter or attractive salad on the side which can be made ahead of time. Super easy for a beginner cook and good for you too! Before you think, eeks, mayonnaise, give it a try, it works really well. Of course you could omit the mayonnaise if you prefer. When we were kids my mom used to make this for us for lunch or for salad at dinner and we all loved it! :) -- posted by Summerwine

Grilled Flat Bread Topped W/ Caramelized Onions and Blue Cheese

Wed, 12 Dec 2007 01:05:18 -0500

Got this from the Food Network All Stars' Show for Christmas '07, Tyler Florence. This will be for the hubby coming home from a deployment. I haven't had it yet, but it just looked delicious!! -- posted by Smilyn

Jarlsberg & Mushroom Mini Pizza

Mon, 07 Jan 2008 22:59:22 -0500

I love to putter around in the kitchen and on Sunday's when Jesus, the chef, is here he lets me test out some of my recipes. These I made as a "trial run batch" and they were inhaled as soon as they came out of the oven! mealsforyou.com. -- posted by Manami

Tostones With Smoked Salmon

Sun, 13 Jan 2008 00:47:49 -0500

We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published! -- posted by Manami

Brie and Cranberry Vol Au Vent Appetiser Bites

Sun, 20 Jan 2008 11:42:18 -0500

Vol au vents are little pre-made pastry cases that require 10 minutes baking time and you just pre-fill with whatever you like. My fave is brie topped with cranberry sauce..always a hit! -- posted by Carol in Oz

Layered Oriental Dip Recipe

Tue, 29 Jan 2008 18:35:25 -0500

This multi-textured dip with an Asian flair is the perfect party hors d oeuvre for any festive gathering. -- posted by STK FD WIFE, A.TITUS

Amaretto Prawns/Shrimp Appetizer

Tue, 25 Mar 2008 01:47:17 -0400

Here for safe keeping from the Junior League of San Francisco in their San Francisco Encore cookbook. The recipe states "This rich and sweet dish is ideal in small portions as a first course to a candlelit dinner." -- posted by Oolala

Prosciutto Wrapped Peaches

Thu, 22 May 2008 15:25:34 -0400

This Italian inspired dish sounds mouth watering. It would work as an upmarket starter for a fancy meal or just a treat for your family. I originally found this in the BBC Good Food Magazine. -- posted by Sarah_Jayne

Coconut Shrimp With Spicy Apricot Dipping Sauce

Tue, 16 Sep 2008 22:35:36 -0400

These are soooo good! Found this on the Smuckers web site. -- posted by Manami

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Emeril's New Orleans-Style Welsh Rabbit

Wed, 24 Sep 2008 18:05:17 -0400

This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon. -- posted by Manami

Champagne Sorbet

Tue, 25 Nov 2008 01:02:52 -0500

A sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Mint Zinfandel Sorbet

Tue, 25 Nov 2008 01:03:07 -0500

Another unique and sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Riesling Sorbet

Tue, 25 Nov 2008 01:03:44 -0500

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Creamy Amaretto Dip

Tue, 02 Dec 2008 02:01:42 -0500

I stole this from a cookbook at my mother's place. It sounds like it would be great to dip fresh fruit into at a party. I am thinking some strawberries would be particularly nice with it. -- posted by Sarah_Jayne

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

Orange, Carrot & Mint Soup

Tue, 30 Dec 2008 01:29:47 -0500

Vegetarian soups are always welcome in my cookbook. This one sounded different so I wanted to add it here for safe keeping. I originally found it in a British cookery magazine called "Vegetarian Christmas 2008" -- posted by Sarah_Jayne

Stuffed Prunes for the Holidays

Tue, 30 Dec 2008 21:59:50 -0500

Found at Splendid Table as they adapted it from Secrets of the Tsil Cafe: A Novel with Recipes by Thomas Fox Averil. -- posted by evelyn/athens

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Cheese for Starters? - Done!

Sun, 15 Feb 2009 03:00:19 -0500

This is such a simple and delicious starter that I serve it all the time. It is both, compfort food and festive. You can serve it for a romantic dinner for 2 as well as a crowd and anybody who likes cheese will love this. It uses the simples ingredients and is done in minutes. -- posted by Iceland

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Smoked Salmon With Beetroot & Vodka Creme Fraiche

Wed, 22 Apr 2009 12:42:24 -0400

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping. -- posted by Sarah_Jayne

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Plumped Ginger-Caramel Shrimp

Fri, 02 Oct 2009 17:31:12 -0400

From the Splendid Table's How to Eat Supper. -- posted by evelyn/athens