4 minute read
Appetizers
Havarti in Puff Pastry
From the kitchen of Amy Newman
Ingredients:
1 12 oz pkg Havarti cheese 1 tsp Dijon mustard 1 tsp dried parsley flakes ¼ tsp dried chives ½ tsp dried dill weed ½ tsp dried basil ½ 17 oz pkg frozen puff pastry, thawed 1 egg, beaten
Directions:
Spread mustard over top of cheese Sprinkle with dried herbs. Place cheese, mustard side down, in center of pastry. Wrap package style, trimming excess pastry. Pinch seam shut, and place seam-side down on lightly; chill for 30 minutes. Refrigerate remaining beaten egg. Bake at 375 degrees F for 20 minutes. Remove from oven and brush again with egg. Bake 10 minutes more or until golden brown. Serve warm with crackers and/or sliced apples and pears.
Vegetarian Chopped Liver
From the kitchen of Risa Berris
Ingredients:
1 cup sliced mushrooms 1 cups chopped onions 3 Tbs oil 3 hard cooked eggs ¼ lb walnuts 1 tsp salt ¼ tsp white pepper
Directions:
Saute mushrooms and onions in oil using large skillet. Combine in food processor with eggs and walnuts, chopping fine. Season with salt and pepper. Serves 6
Spinach Artichoke Dip
From the kitchen of Brooke Flaggman
Ingredients:
1 cup of mayonnaise 1 cup of grated or shredded Parmesan cheese 1 14 oz can of artichoke hearts, coarsely chopped 1 9 oz package of chopped spinach, thawed and squeezed to drain ½ cup of red bell pepper ¼ cup of shredded Mozzarella cheese Pita chips, pita bread, or sliced baguette (or whatever else you like for dipping)
Directions:
Heat oven to 350°F
In a large bowl, mix together mayonnaise, Parmesan, chopped artichokes, thawed/ drained spinach, and red peppers. Spoon mixture into oven safe dish or container.
Sprinkle mozzarella cheese on top. Bake for 20 minutes or until cheese is melted.
Serve with your chips or bread.
Sticky Garlic Chicken Bites
From the kitchen of Risa Berris
Ingredients:
2 chicken breasts 1 egg, beaten 2 cups panko breadcrumbs Salt Pepper 4 Tbs honey 4 cloves crushed garlic 2 Tbs hoisin sauce 1 Tbs sriracha 1 Tbs grated ginger Green onion/sesame seed for garnish
Directions:
Preheat oven to 400°F
Cut chicken breasts into small bite-size pieces. Dip chicken in egg, coat with panko. Place chicken on baking sheet, season with salt and pepper. Bake 20 minutes until golden brown and cooked through. Mix soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a sauce pan and bring to a boil. Remove from heat.
Toss chicken bites in the sauce.
Garnish with chopped green onion and sesame seeds.
Bacon Date Rolls
From the kitchen of Ilene Bernstein
Ingredients:
Whole dates Bacon Cheese
Directions:
Preheat oven to 350°F 1 Slice of bacon per date. I find low sodium bacon is best, the slices are thinner and provide more flavor. Slice date down one side to remove pit. Replace pit with small piece of cheese. I use a variety of cheeses to provide choices. Gouda seems to be a favorite. Pinch date closed and wrap a slice of bacon around the date. Line cookie sheet with parchment paper. Place bacon wrapped date roll on cookie sheet, bake for 12 minutes, remove from oven. Absorb grease from cookie sheet with paper towel. Turn date rolls over and bake for an additional 10 minutes. If bacon is not crispy enough for your taste leave in for a couple more minutes. When done, place on a plate lined with paper towel to drain. Place a frilly toothpick in each date roll, use a separate color of frill for each flavor of cheese. Serve warm.
Vegetarian Chopped Liver
From the kitchen of Missy Lewin
1 15 oz can baby peas, drained 3 medium onions, chopped and sautéed-until translucent 2 hardboiled eggs, sliced in half ¾ cup ground pecans or walnuts (I use walnuts) Salt and pepper to taste
Ingredients: Directions:
Put drained peas, sautéed onions, and hard boiled eggs in food processor and blend.
Add ground nuts and blend again. Add salt and pepper to taste. Place in bowl and chill in the refrigerator. ENJOY with veggies or crackers
Cheesy Bread
From the kitchen of Ilana Woronoff
from Recipe Diaries
Ingredients:
1 cup Greek yogurt 1 cup self-rising flour 1 cup mozzarella or pizza blend cheese 1 tsp garlic powder 15 sprays butter spray
Directions:
Preheat oven to 400°F and prepare baking sheet (spray parchment paper with Pam). Mix Greek yogurt and self-rising flour until well combined. Spread dough out onto a floured work surface and knead dough for 4-5 minutes. Coat a rolling pin with flour and roll the dough into an oval shape to fit a on a cookie sheet. Transfer the dough onto prepared baking sheet and spritz the dough with butter spray. In a small bowl, combine cheese and garlic powder and spread on top of the dough (leaving about 1/2 inch crust). Bake at 400°F for 15-20 minutes (until the bottom of dough is crispy). Cover with foil if cheese is browning too quickly. Freezes well - for best results, reheat in oven or toaster oven.
Eggplant Caponata
From the kitchen of Risa Berris
Ingredients:
1 eggplant, unpeeled and chopped 1 medium onion, chopped ½ cup pepper, red or green 6 ounces mushrooms, chopped 2 cloves garlic, minced 3 Tbs olive oil Salt and Pepper to taste 1 tsp oregano 2-3 Tbs sugar 1 small can tomato paste ¼ cup water 2 Tbs red wine vinegar ½ cup chopped green olives 3 Tbs toasted pine nuts (can use almonds) ¼ cup raisins
Directions:
Combine first 6 ingredients and simmer in a covered pan for 10 minutes. Add the rest of the ingredients and simmer 25 minutes covered, until eggplant is cooked but not mushy. Chill overnight. May be frozen. Makes 2 cups. Serve with pita, crackers or Italian bread.
