Little City, Big Flavor: Appetizers

Banitsa (Bulgaria)

(NF, V, VEG)

Submitted by Krasi Shtiliyanova

Ingredients

16-20 sheets phyllo dough, thawed

2 cups feta cheese

5 - 6 eggs

1 stick butter (melted)

½ cup of yogurt

Instructions

1. Preheat oven to 380F, brush melted butter all over bottom and sides of baking pan (either rectangular or round pan).

Steps 1-4

2. Mix feta cheese, yogurt and eggs in a bowl, stir ingredients well.

3. Put 4 sheets of phyllo dough down in the buttered pan and brush over with melted butter.

4. Pour 3-4 spoons of the mixture on the phyllo sheets and top with 2-3 more sheets. Continue until there are no more sheets. You can also roll the sheets and put them in the pan arranging them in a circle if your pan is round (left image).

5. With a knife cut the banitsa into the desired pieces.

6. Mix one cup of sparkling water with 3 eggs and pour over the banitsa.

7. Bake for 30-35 minutes or until golden. Let it sit for 10 minutes before serving.

From Chef Krasi: Banitsa is a Bulgarian traditional pastry dish that has different variations in all Balkan cuisines. It is easy to make and you cannot go wrong with it. We eat it for breakfast, lunch or dinner. We add luck charms in the banitsa for New Year’s Eve. There are many other variations that may include spinach (spanachena banitsa), milk (mlechna banitsa), pumpkin (tikvenik), leek and onion (luchnik), cabbage (zelnik), or apple (shtrudel).

Cucumber Gazpacho (V)

Submitted by Clare Casey

From Chef Clare: Some people sneak wine in travel mugs. Me? I smuggle in this gazpacho.

Ingredients

2 large cucumbers, halved, seeded, and cut into chunks (you don't have to peel them, unless you insist)

1 cup plain Greek yogurt

1/2 cup buttermilk (or 1/2 additional plain Greek yogurt)

2 tbsp white wine vinegar

1 shallot, chopped

1/4 cup olive oil

1/4 cup fresh mint leaves

1/2 tsp sea salt

Cayenne (your discretion) 1

/4 almond slices, well toasted 6

green grapes, thinly sliced 1

fresh green chile, thinly sliced A

few fresh mint leaves, julienned

Instructions

1. Combine cucumbers, yogurt, buttermilk, vinegar, shallot, olive oil, mint leaves, salt, and cayenne in a blender (or put ingredients in large pot and use an immersion blender).

2. Blend until smooth.

3. Chill overnight if possible (the flavor will be so worth it).

4. If you demand silky-smooth perfection, strain the soup through a fine-mesh sieve. I am usually far too hungry for such extravagance.

5. Pour into bowls and garnish with the almonds, grapes, chiles, and mint leaves.

Cucumber Spread (V)

Submitted by Emily Furmage

Ingredients

2 8oz. pkg. cream cheese, softened

2 medium or large cucumbers

6 green onion, chopped fine

2 tbsp. sour cream

1 tsp. salt

½ tsp. pepper

Instructions

1. Grate cucumbers (skin and all) into a bowl.

2. Add rest of the ingredients and mix well.

3. Refrigerate.

4. Serve chilled with bread or cracker of choice. (Chef tip: great with Pumpernickel Bread.)

Pimento Cheese (V)

Submitted by Emily Furmage

Ingredients

1 lb. Velveeta cheese

1 4 oz. jar diced pimientos, drained

¼ cup white vinegar

3 tbsp. white sugar

¼ cup milk

1 egg

1 cup of mayonnaise

Instructions

1. Put all ingredients (except mayonnaise) in a sauce pan over very low heat.

2. Stir often for approximately 30 minutes (it can burn easily). Remove from heat and cool.

3. After cooled, stir in mayonnaise. Refrigerate until chilled.

4. Serve chilled on favorite bread, cracker, or vegetable.

Marg's Cheesy Biscuits (aka Cheese Wafers)

(V)

Submitted by Kate Walker

Ingredients

1 stick of butter

1/2 lb grated sharp cheddar cheese

1 cup of flour

1/2 package Libby's onion soup mix

A goodly dash of red pepper

Paprika to sprinkle on top (optional)

From Chef Kate: Marg was a member of the Board of the Claude Moore Colonial Farm in McLean, where I used to work. She was a wonderful woman, friendly, funny, and always ready to welcome people to her home. Her Cheesy Biscuits are an ideal appetizer, and a roll of dough in the freezer is a great standby so you're always ready for the unexpected guests.

Instructions

1. Set butter and cheese out to reach room temperature.

2. Mix everything together. If using a food processor, chop cheese first then add remaining ingredients to mixer. Or you can mix everything together by hand. (Cheftip: Dough can be kept in the freezer andbaked as needed.)

3. When well mixed, form into a single roll approximately 1-1/2" in diameter. The easiest way is to dump a chunk on plastic food wrap and roll it on the countertop by hand.

4. Freeze for at least ten minutes to make roll firm enough to cut into your wafers.

5. Cut roll into 1/8" slices, then lay out individually on a lightly greased baking sheet.

6. Bake at 375F - 400F for about 10-20 minutes until crisp (Chef tip: originalrecipe said 375F for 10 minutes, but I domine at 400F for 20 minutes-whatever works with your oven). Take wafers out once the edges are faintly brown.

7. Lay wafers out on a cooling rack and dust them with paprika (optional).

8. Serve warm or at room temperature.

Oyster Stew

Submitted by Yvonne Jung

Ingredients

1 pint oysters (freshly shucked or packaged, but be sure to get the standard size)

Harveys Bristol Cream (or other type of cooking Sherry/white wine)

1-2 yellow and green peppers, diced

1 yellow onion, diced

2 tablespoons drawn butter

Salt and pepper to taste

2 teaspoons garlic

1/2 teaspoon Old Bay seasoning

10 shakes Tabasco sauce (more or less depending on your taste)

3 tablespoons Worcestershire

1 cup heavy cream

Fresh parsley (optional)

Instructions

1. Marinate oysters (without their liquid) in Harvey's Bristol Cream. Make sure oysters are fully covered.

2. Meanwhile, in a medium pot (Chef tip, a double boiler works best!) sauté the peppers and onion in the drawn butter over medium heat.

3. Add salt and pepper, garlic, Old Bay, Tabasco, and Worcestershire sauce. Stir to combine.

4. Add heavy cream and oysters.

5. Cook until oysters float. This is typically right before the boil point (you don't want it to boil).

6. Pour into nice soup bowls and serve with premium oyster crackers.

7. Garnish with chopped fresh parsley if desired, and serve with additional freshly ground salt and pepper.

From Chef Yvonne: This recipe was “stolen” from Harrison‘s Harborwatch in Ocean City Maryland (don’t steal the oysters). My Husband and I sat at their raw bar and watched them make this from scratch for years. It is a real treat and is our tradition for Thanksgiving and Christmas morning. Enjoy!