SPICY CRAB CAKES
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).
Yield: about 5 dozen appetizers.
Swedish Meatballs
2 pounds ground lean meat, beef, pork and or veal combined
2 eggs
1 cup milk, cream, meat broth or water
1/2 cup fine bread crumbs or 1 cup torn bread
1 1/2 teaspoons salt
½ tsp. pepper to taste
1 minced onion
1/4 tsp dry mustard or 1/4 teaspoon allspice
Or
1/4 tsp dry mustard
1/8 tsp ground nutmeg
By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4″-1 1/2” in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are.
Serves 6-8, more on the smorgasbord.
Cooking methods:
Pan-fried: Heat a skillet with 2-3 tablespoons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.
Oven-fried: Use ungreased baking sheets — the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets.
For most sauces, you’ll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.
Brown sauce or red wine sauce or sherry sauce:
2 tablespoons pan fat
2 tablespoons flour
1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth
1/2 - 3/4 cup water (to taste)
3 tablespoons red wine or sherry (optional)
Add the flour to the pan fat in a saucepan, mix thoroughly. Discard the rest of the fat from the cooking pan, and then rinse the pan in some of the broth to loosen the bits of meat from the pan. Add the broth to the fat/flour base in the saucepan. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste. Bring to a boil. (Add red wine or sherry if desired at this point.)
Sour cream sauce or Gjetost sauce:
1 cup sour cream
1/2 cup shredded gjetost
Transfer the meatballs to the serving dish. Discard the fat from the cooking pan; stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, does not boil. Stir in the shredded cheese if desired. Pour hot mixture over the meat.
White sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup half and half or cream
1/2 cup water or chicken broth (may be made from bouillon)
Fresh dill leaves or parsley leaves (optional)
Add the flour to the butter in a saucepan, mix thoroughly, and turn on heat to low heat. Discard the fat from the cooking pan, and then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired.
Stir the meatballs into the sauce until heated through.
Transfer to the serving dish and serve immediately.
Olives with Fennel and Orange
2 cups assorted brine-cured olives in a mixture of colors and soaked in water for 10 minutes to remove excess salt.
2 cups water
2 teaspoons olive oil
1/2 teaspoon thyme
2 garlic cloves, minced
1/4 teaspoon fennel seeds, ground
1/4 teaspoon grated orange peel
1/2 teaspoon white wine vinegar
Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes.
Drain.
Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat.
Stir in vinegar. Cool slightly; serve warm.
Serves 6
Egg Rolls from China
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/4 teaspoon salt
4 cups peanut oil
2 1/2 teaspoons finely chopped peeled fresh ginger
3 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
3 small carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten
Special equipment: a deep-fat thermometer
Accompaniments:
Asian sweet chile sauce;
Chinese mustard
Make filling:
• Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
• Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat.
• Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute.
• Celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes.
• Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined.
• Season with salt and transfer to a large shallow bowl.
• Cool, stirring occasionally, about 30 minutes.
Make egg rolls:
Gently peel apart wrappers to separate if necessary, the wrappers may not be perfectly square and that is all right.
• Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap.
• Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log.
• Fold bottom corner over filling, then fold in side corners.
• Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner.
• Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap.
• Make more egg rolls in same manner, transferring to baking sheet as formed and you may have some filling left over.
• Put oven rack in middle position and preheat oven to 250 degrees F.
• Line a large colander with paper towels.
• Heat 1 inch peanut oil in a 5 to 6 quart wide heavy pot until it registers 350 degree F on thermometer, then fry 4 or 5 egg rolls (don’t crowd your pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes.
• Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven.
• Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
Cook’s notes:
• Filling can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
• Stir before using.
• Egg rolls can be fried 4 hours ahead and cooled completely, uncovered, then chilled, covered.
• Reheat in 1 layer on a rack set over a baking sheet in middle of a preheated 350 degrees F oven, turning once, until crisp and centers are warmed through, 15 to 20 minutes.
Cook’s tip: Reheated rolls will not be as crisp though.
Yield: 24
Cheese Straws
4 ounces extra sharp Cheddar cheese, grated
4 tbs. butter, softened and cut into 4 pieces
¾ cup flour, plus extra for the rolling out
½ tsp. salt
1 tsp. paprika
1 tsp. half and half
Preheat oven to 350 degrees F.
1. In a food processor combine, cheese, butter, flour, salt, paprika, and pulse until the mixture resembles coarse crumbs.
2. Add the half and half and process at a low speed until the dough forms a ball.
3. On a lightly floured surface, using a floured rolling pin, roll the dough into a rectangle 8 by 10 inches and 1/8 inch thick.
4. Gently transfer each straw to an ungreased cookie sheet, leaving about ½ inch between them, bake for 17 minutes, or until the ends just brown.
5. Let cool.
Yield: 30
Stuffed Mushrooms Italian Style
2 tablespoons olive oil
25 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved
2/4 cup chopped fresh fennel bulb
1/4 cup chopped drained oil-packed sun-dried tomatoes
4 garlic cloves, chopped
1/2 cup shredded mozarrella cheese
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg
1 tbs. olive oil
Preheat oven to 350 degrees F.
Brush 15×10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes.
Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere.
Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.
Yield: 25
Mini Quiches with baby shrimp and cheese
1 sheet frozen puff pastry, thawed but unfolded
8 ounces frozen baby shrimp, thawed and patted dry (if using canned, rinse and drain)
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp soy sauce
2 eggs
1/8 cup chopped chives
Shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees F.
Grease mini-muffin pans.
On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle about 12 x 14 inches and 1/8-inch thick. Sponsored Links
Spoon egg and cheese mixture over shrimp in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
Bake 10 minutes until puffed and golden. Serve warm.
May be baked ahead and frozen. Reheat in a 350 degree F. oven for 15 to 20 minutes.
Yield: 24 mini quiche appetizers
Easy Cheese Crisps
3 cups Cheddar Cheese, finely grated
2 cups flour
3 cups Rice Krispies®
Dash of cayenne
½ cup butter at room temperature
1 tsp. salt
Pinch of pepper
Preheat oven to 300 degrees F.
Equipment required: 2 lightly oiled baking sheets.
Knead together the cheese and the butter adding the flour and Rice Krispies®, salt and pepper.
Pinch together enough dough to hold between your first two fingers and your thumb and make some strips leaving a gap between the crisps.
Bake for 10 minutes and remove the crisps when they are pale gold and not brown. Carefully remove the crisps from the pan with a spatula and place them on a cooling rack.
Serve them immediately.
Cook’s note: They can also be kept in an airtight container for a few days.
Cheese Spread with Feta and Walnuts
You can serve this on toast or crackers.
2/3 cup walnuts
1/3 cup boiling water
¼ pound Feta cheese
¼ pound cream cheese
½ cup cottage cheese
1 tbs. walnut oil
¾ tsp. paprika
1/8 tsp. Cayenne
1 tsp. lemon juice
¼ tsp. Black pepper
6 sprigs parsley for garnish
1. Process the nuts in a food processor or you can mash them with a mortar and pestle and add the water to make it loose.
2. Add the remainder of the ingredients except the paprika and use that for garnish.
3. Turn it out onto a serving bowl and garnish it with the paprika and parsley.
4. Serve or keep it in the refrigerator for up to one week.
Yield: 1 ½ cups
Steamed Mussels with Wine and Garlic and Parsley
Serve with crusty bread
1 medium onion, chopped
4 shallots, sliced thin
2 tablespoons olive oil
1 1/2 cups dry white wine
4 lb mussels (preferably cultivated), scrubbed and beards removed
Garnish: fresh flat-leaf parsley sprigs and lemon wedges
¼ tsp. red pepper flakes
¾ cup parsley, minced
Cook onions and shallots in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.
Add wine and remainder of ingredients and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)
Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.
Serves 12
Meatballs in Tomato Sauce
For meatballs
1 large onion, minced
1 green bell pepper, minced
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup bread crumbs, finely grated
2 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
¼ tsp. pepper
For sauce
4 large garlic cloves, minced
1 tablespoon olive oil
1 - 33 1/2 ounce can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled
Make meatballs:
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary.
Transfer meatballs with a slotted spoon as browned to a bowl.
Make sauce:
In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
Serves 10
Dates and Bacon
Cook’s tip: Children love the mix of salt and sweet
12 bacon slices
24 dates, pitted
1. Fry the bacon or micro wave until half cooked.
2. Wrap it around each date and finish with a toothpick.
3. Bake it in the oven and turn it once.
4. Drain on paper towels and serve
Cheese Fondue
1 lb. Gruyere cheese
1/2 lb. Swiss cheese
1/3 cup dry white wine
1 tbs. fresh lemon juice
4 tsp. cornstarch
1 1/2 oz. Kirsch
½ tsp white pepper
¼ tsp. Nutmeg
1 clove garlic
1 loaf French bread cut in bite sized cubes
• Rub pan with garlic.
• Put first 5 ingredients in pan and cook over moderate to high heat, stirring constantly. Cook 2-3 minutes.
• Add Kirsch, nutmeg and pepper and mix.
• Place over fondue flame.
• Stir fondue with your bread often.
Tradition of the dish: If you lose your bread, you must kiss all of the men or women, or buy a bottle of wine.
Steamed Clams with Bacon, tomato and Spinach
1/2 lb sliced bacon, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread
Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes.
Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes).
Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.
Serves 6
Meatballs in Lemon Sauce
3 tablespoons bread crumbs
2 eggs, beaten
1 tablespoon minced onion
3 teaspoons drained bottled capers
6 ounces ground beef
1/2 cup plus 1 teaspoon water
1/2 cup beef broth
2 teaspoons fresh lemon juice
1 bay leaf
1 - 2-by 1/2-inch strip of lemon zest, removed with a vegetable peeler, plus 1/4 teaspoon grated lemon zest
1/2 teaspoon mixed pickling spice
1 teaspoon cornstarch
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
cooked egg noodles or rice as an accompaniment if desired
In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm.
In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined.
Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.
Serves 2.
Crepes
Cook’s tip: Use this as a basic recipe and fill your crepes with anything you like.
3 large eggs
1 to 1 1/2 cups milk
1 cup beer
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons mild cooking oil
• Whisk the eggs until they are combined, and then whisk in 1 cup of the milk and the beer.
• Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps.
• Add the salt and oil, and then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated.
• Let the batter site for 1 hour.
• Heat a 10-inch skillet, perferably non-stick, over medium heat.
• Brush it with butter, and when it’s hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter.
• Cook the crêpe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds.
• Transfer to a plate, and keep warm by covering with aluminum foil.
• Continue until all of the batter is used.
• Thin the batter with additional milk, whisking it in gently, if you need to do so.
Yield: 12 crêpes
Calzone
2 pounds ricotta cheese
4 eggs
½ pound sweet Italian sausage, baked or fried, cooled and coarsely chopped
½ pound of fresh fillet of pork or another lean pork meat cut into small cubes, fried and cooled
½ cup grated parmesan cheese
½ pound prosciutto, diced
½ pound mozzarella, cut into small cubes
¼ Italian sweet pepper, finely chopped
Preheat oven to 400 degrees F.
• Beat the ricotta and eggs together by hand or with a mixer.
• Add the remainder of the ingredients and mix well to blend.
• Pour it into a 9 x 9 x 2 inch pan lined with pie crust.
Pastry crust:
¼ lb. butter
2 ½ - 3 cups flour
½ tsp. baking powder
3 eggs
1 tbs. sugar
• Combine the flour, sugar, and baking powder in a bowl and with your fingers mix in the butter and flake it into the flour mixture until it is mealy.
• Make a well in the center and break the eggs into it and beat with a fork absorbing the flour as you go.
• Gather it all quickly into a ball and let it rest for 10 minutes until a bowl.
• The dough will be soft and sticky so flour a surface to roll it out and work quickly.
• Roll it out about 2/3 of the dough to fit the pan with a ½ inch overhang.
• Pour the mixture into the pan lined with the pastry.
• Roll out the remaining dough to cover the top.
• Trim it all and press the sides together with a fork.
• Prick the top with a fork to let the steam escape.
• Brush the top with an egg yolk.
• Place in the oven for 15 minutes and then turn down the heat to 350 degrees F. and cook it for 55 minutes longer.
• Turn off the heat and let it cool in the oven and cut it into squares.
Yield: 12 2 inch squares.
Zucchini Squares
3 cups grated zucchini
1 cup Bisquick®
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon marjoram or oregano
¼ tsp. white pepper
1/2 cup cooking oil
4 large eggs, lightly beaten
Mix all ingredients thoroughly. Spread into greased 9″ x 13″ baking pan. Bake at 350 degrees F. until golden brown, about 25 rninutes. Cut into 1-inch by 2-inch pieces.
Note: This freezes well before baking and may be prepared several days ahead of time.
Yield: 20 servings
Spanakopita (Spinach Triangles)
4 tablespoons olive oil
1 onion, chopped
1/2 cup chopped green onions, greens and whites
4 cloves garlic, minced
2 pounds baby spinach, trimmed, rough chopped
1 lemon, juiced
2 large eggs, lightly beaten
12 ounces crumbled feta cheese
1 tablespoon coriander seeds, toasted, ground
1/2 teaspoon grated nutmeg
1/2 pound butter, melted
1 pound phyllo pastry sheets
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh chives
1/2 cup grated Parmesan cheese
Heat olive oil in a large skillet and place over medium heat. Sauté onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
Preheat oven to 350 degrees F. Brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, and then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2-1/2-inch strips. Do this with all the sheets of dough.
Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.
Yield: approximately 40 triangles
Lobster Corn Fritters
Dip
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
1/2 garlic clove, minced
1/8 teaspoon dried crushed red pepper
Fritters
3/4 cups flour
3/4 cup corn starch
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
12 ounces lobster meat, drained
1/2 cup frozen corn kernels, thawed
2 green onions, minced
1 large egg, beaten to blend
3/4 cup (about) buttermilk
1 cup vegetable oil (for frying)
dip: Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
fritters:
Whisk flour, corn starch, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350 degrees F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes.
Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.
Yield: 12 servings.
Cream Cheese & Crab Wontons
1 Package of Wonton Wrappers
1 large egg (beaten)
1 container of whipped Cream Cheese (Room Temperature)
1 Can of Crab Meat Drained (Lump-Style)
2 Tablespoon of Flour
¼ cup oil for Frying
Sweet Sauce for Dipping
In a large bowl, mix the cream cheese, the flour, and the crab meat until well blended.
• Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper.
• Brush the egg around the edges of the wonton.
• Bring top corner over and press down the edges to seal.
• This will make a triangle shape.
• Bring both corners of the wonton to the top and pinch together to make final seal.
• Heat oil in deep frying pan.
• Oil is ready for frying when you place a wonton in it and the outside wrapper starts to bubble.
• Fry wontons until golden brown, 2 minutes.
Serves: 20
Broiled Shrimp Appetizer
Cook’s note: Allow 3 to 4 of the large shrimp per person. If only the smaller shrimp are available, you will need about 6 per person. Better to have too many than too few of course.
20 large shrimp
1 cup olive oil
Juice of 3 lemons
1/3cup soy sauce
1/2 cup finely chopped parsley
4 tablespoons of fresh or dried tarragon
Salt and Pepper to taste
• With sharp scissors cut down the back of each shrimp shell and remove the black vein but do not remove the shell.
• Wash the shrimp thoroughly and place them in a large bowl.
• Over them pour olive oil, the lemon juice, salt and pepper, soy sauce, parsley and tarragon.
• Let the shrimp stand in this mixture for 2 hours, tossing them around now and then so that they will be equally marinated.
• When you are ready to cook them, arrange them in basket grills and cook over hot coals for 5 to 6 minutes, turning twice.
• They should be tender and moist with lightly charred shells.
• Have finger bowls and pass plenty of paper napkins.
Serves 5
Zucchini and cheese Fritters
5 zucchini (about 1 1/4 pounds), grated
1 cup finely chopped red onion
1 teaspoon salt
1 tsp. white pepper
1 cup chopped fresh Italian parsley
1 cup freshly grated Romano cheese (about 3 ounces)
1 cup (scant) toasted whole wheat breadcrumbs
2 eggs, beaten
1/2 cup chopped fresh mint
1 tablespoon dried oregano
Vegetable oil (for frying)
1 cup plain yogurt
Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl.
Mix in next 6 ingredients.
Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350 degrees F.
Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.
Serves 8
Skewered Beef. Chicken or shrimp
6 garlic cloves
1 teaspoon salt
3 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/3 cup olive oil
For skewers:
1 lb sirloin steak (1 inch thick), trimmed of excess fat
2 medium skinless boneless chicken breast halves (1 lb total)
1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and de-veined
1 lb mushrooms, trimmed and halved through stem if large
Special equipment: about 100 (6-inch) wooden skewers, soaked in water 1 hour (This is important so they don’t catch fire!)
Make marinade:
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
Prepare skewers:
Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
Prepare grill for cooking over hot charcoal (high heat for gas); see “Grilling Procedure,” below.
Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
Cooks’ notes:
• Skewers can be threaded up to 2 hours ahead and chilled separately, covered with plastic wrap.
• To broil skewers, preheat broiler and oil rack of a broiler pan. Put 1 batch of skewers in 1 layer on rack and broil 2 to 3 inches from heat, turning over once, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
Grilling Procedure
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Yield: 100 small skewers.
Individual Goat Cheese and Sun-dried Tomato Quiches
For Crust:
1 recipe Basic Pastry Crust Dough II, shaped into 3/4-inch-thich round, chilled*
For Filling:
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped onion
1/2 cup heavy cream
2 large eggs
1 tablespoon milk
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/8 tsp. black pepper
1/2 cup diced drained oil-packed sun-dried tomatoes
3 ounces soft fresh goat cheese (such as Montrachet), crumbled
For Crust: Position rack in center of oven and preheat to 400 degrees F.
Divide dough into 6 equal pieces. Press 1 dough piece evenly onto bottom and up sides of 4-inch-diameter tart pan with removable bottom, forming high-standing edges. Repeat with remaining 5 dough pieces. Pierce crusts all over with fork. Freeze 30 minutes.
Line crusts with foil; fill with pie weights. Place tart pans on baking sheet and bake crusts until sides begin to set, about 20 minutes. Remove foil and pie weights. Bake crusts until cooked through and pale golden, piercing with fork if crusts bubble, about 8 minutes longer. Cool crust completely in pans on cooling rack.
Reduce oven temperature to 375 degrees F.
For Filling: Melt butter in medium skillet over medium-low heat. Add onion and saute until pale golden, about 12 minutes. Whisk cream, eggs, milk, basil, salt and pepper in large bowl to blend.
Place crusts in tart pans on heavy large baking sheet. Spoon onion into each crust, dividing equally. Divide sun-dried tomatoes and crumbled goat cheese equally among crusts. Ladle enough custard into each to nearly reach top of crusts. Bake until golden brown and puffed, about 30 minutes. Cool on rack 20 minutes.
Transfer quiches to plates and serve warm.
*Pastry Dough
Makes enough pastry for an 11-inch round quiche or 11 1/4 x 8-inch rectangular quiche.
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup cake flour
2 teaspoons sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold butter, cut into 1/4-inch pieces
1 large egg yolk
3 tablespoons ice cold water
Mix first 4 ingredients in food processor. Add butter and pulse until mixture resembles fine crumbs. Mix yolk and ice water in 2-cup measuring cup. Gradually pour yolk mixture through feed tube of processor, pulsing to blend. Scrape dough from bottom of bowl with fork. Continue pulsing just until large crumbs begin to form. Gather dough into ball; flatten into 3/4-inch-thick disk or 7×7-inch square. Wrap in plastic; refrigerate 45 minutes.
Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.
Serves 6
Crab Stuffed Mushrooms
1 Pound large mushrooms
6 Ounces crab meat
1 large egg — well beaten
1/4 Cup breadcrumbs
1/4 Cup tomato juice
1 Teaspoon lemon juice
1 Dash Tabasco
1 Teaspoon onion — finely chopped
2 Teaspoons celery — finely chopped
1/2 Teaspoon salt
1/2 Cup breadcrumbs
1/4 Cup butter — melted
Prepare mushroom caps:
• Set stems aside for another use.
• Mix together the crab meat, egg, 1/4 cup bread crumbs, tomato juice, lemon juice,
• Tabasco, onion, celery and salt.
• Fill mushroom caps with mixture.
• Toss the remaining 1/2 cup of bread crumbs with the melted butter and sprinkle over mushroom caps.
• Place caps on baking sheet - broil until golden and bubbly.
Breaded Sautéed Goat Cheese Patties
1 cup soft goat cheese
1/4 cup fine bread crumbs
¼ tsp. Freshly ground black pepper
2 tablespoons olive oil
Accompaniments:
English muffins or little toasts
Olives
Thinly sliced radishes
Thinly sliced cucumber
Tiny cherry tomatoes
• Place about 2 tablespoons of the cheese on a piece of plastic wrap.
• Cover with another piece of plastic wrap and gently pat and “massage” the cheese into a patty 2 inches in diameter and 3/4 inch thick.
• You can also skip the plastic wrap, and just use your hands.
• Dampen them first, so the cheese won’t stick.
• Repeat with the rest of the cheese.
• You should have 8 patties.
• Place the bread crumbs on a plate, grind in some fresh black pepper, and stir to mix.
• Press the cheese patties into the crumbs until coated on both sides and around the edges.
• Place a heavy, nonstick skillet over medium heat for about 2 minutes.
• Add 1 tablespoon of olive oil, wait about 30 seconds and then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and sauté for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary.
• When they are done to your liking, transfer the sautéed patties to a plate lined with a double thickness of paper towels.
Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments.
Serves 4
Welch Rarebit
16 (1/3-inch-thick) diagonal baguette slices
4 tablespoons butter, softened
1 1/2 tablespoons flour
1/2 cup ale
1/4 cup whole milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk
Preheat broiler.
Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
Serves 8