Appetizers

Contribution by the Social Studies Department

Hors d’oeuvres, appetizers, and finger foods are terms used synonymously for small portions of food consumed before a main meal. Hors d’oeuvres means “outside the meal” and are generally served away from the table. Finger foods became popular in the 1920s during Prohibition as a method for speakeasies to prevent patrons from becoming too inebriated: a drink in one hand and food in the other. Formally, an appetizer is served at the table as the first course of a main meal; it is meant to stimulate your appetite and complement the entire meal.

Whether you are passing the wings at a tailgate party, enjoying oysters Rockefeller at a formal dinner party, or consuming several finger foods without a main course, the one thing in common is the socializing and sharing of food with family and friends. Since the beginning of time, we gather together and tell stories from the past and make memories for the future; we converse, we debate; we laugh, we cry; and we make history. Enjoy!

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Baked Brie with Cherries

Ingredients:

• 6 - 8 ounce brie cheese • 1 cup cherry preserves • ¼ cup brown sugar • ½ cups slivered almonds, toasted Prep: 20 minutes Servings: 6 Contributor: Kate McTiernan

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Directions:

• Remove wrapping and rind from brie. Place on oven safe casserole dish, lightly greased. • Toast slivered almonds add 1 tablespoon butter and microwave for 4 - 5 minutes, stirring several times. • Mix preserves and brown sugar.

Pour over brie. • Top with toasted almonds. • Bare at 350°F for 10 - 15 minutes or until gooey. • Serve with toasted baguettes, crackers, apple slices.

Appetizers

Nana’s Cuban Ham Croquettes

Ham Croquettes are a staple for any Cuban gathering. They tend to be the first appetizer devoured. They’re also enjoyed at any time during the day in cafes and are particularly yummy with a Cuban coffee. My grandmother-in-law, Nana, spent many afternoons with me to make sure I had the recipe down and could form the perfect one, although they were almost all eaten before they made it to the serving plate.

Ingredients:

• 4 tbsp butter • 1 tsp diced onion • 1 cup milk • ¾ cup flour • ½ tsp salt • ½ tsp black pepper • Dash of nutmeg (optional) • 1 tsp white wine • 2 eggs • 1 cup seasoned bread crumbs • 2 cups cooked ham, finely chopped or ground in a food processor • Vegetable oil for frying • Fresh lime juice for sprinkling/serving (optional)

Appetizers

Directions:

• In a large skillet over low heat, combine the butter and onion.

Once the butter has melted and has started to foam, mix in the flour. Whisk in the wine. Gradually whisk in the milk until the mixture thickens to a smooth paste, careful not to overcook which causes it to get lumpy. • Add the ham, salt, pepper, and nutmeg. Continue cooking over low heat for 2 minutes, stirring with a wooden spoon. Remove from heat. • Spoon the mixture into a platter or large bowl and let it cool thoroughly. Once it is room temperature it can then be put into the refrigerator to finish cooling. • Put the bread crumbs in a shallow dish or spread out on a work surface. Beat the eggs in a separate bowl. Scoop about 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1 ½ inches long and ¾ inch in diameter. Dip it in the beaten egg and then in the bread crumbs. Repeat with the remaining mixture, adding more bread crumbs when necessary.* • In a large, heavy-bottomed skillet or deep fryer over medium-high. Heat 2-3 inches of oil to 375o, or until a drop of the mixture sizzles when it touches the oil. Fry 5-6 croquettes at a time until golden on all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Transfer the croquettes to a paper towel lined plate to drain. Some like them served sprinkled with fresh lime juice. Enjoy!

*At this point the croquettes can be stored in the refrigerator for a day if preparing them ahead of time.

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Bacon and Horseradish Pinwheels

Ingredients:

• 1 (8 ounce) package crescent rolls • 1 (8 ounce) package cream cheese • 6 slices bacon, cooked and crumbled • 2 ½ tablespoons horseradish Prep: 20 minutes Servings: 6 Contributor: Kate McTiernan

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Directions:

• Combine cream cheese, crumbled bacon bits and horseradish. • Separate crescent roll dough into four rectangles.

Pinch perforations and roll smooth. • Spread mixture on dough; cover entirely.

Roll into four rolls and place in freezer for 20 minutes. • Cut each roll into eight slices.

Bake at 350°F for 15 - 18 minutes or until golden brown.

Appetizers

Easy Baked Brie in Puff Pastry

Ingredients:

• 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls • 1 round or wedge of Brie cheese (do not remove rind) • 2 tablespoons raspberry jam, or other sweet jam • 1 tablespoon brown sugar • 1/4 cup of maple syrup

Directions:

• Preheat oven to 350°F (175°C). • Slice the top off the brie:

If you want, start with chilled brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served.

The rind is edible so you don’t have to do this step if you don’t want to. • Place brie on puff pastry:

On a lined baking sheet, lay out the puff pastry or the crescent rolls flat.

Place the brie round or wedge on top of the puff pastry. • Spread jam on brie, fold dough over top, cutting off excess dough.

Drizzle maple syrup and sprinkle brown sugar on top. • Bake at 350°F (175°C) for 30 minutes, pastry should be golden brown.

Let cool for 10 minutes before serving. • Serve with crackers or apple slices.

Appetizers

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German Deviled, Stuffed Eggs

Stuffed eggs are easy to throw together, and they make great finger food at family get-togethers, parties and celebrations. You can make them in advance, giving you plenty of time to tend to other duties. They also make a simple yet elegant supper or brunch when paired with a side salad. Gefüllte Eier are also a tasty way to use up leftover Easter eggs.

Ingredients:

• 6 hard-boiled eggs • Mayonnaise, 2 tablespoons • Dijon mustard, 2 teaspoons • Salt and pepper to season • Paprika - to garnish

Prep: 15 minutes Servings: 4 to 6

Directions:

• Halve the eggs and carefully remove the yolk. Set the whites aside, and add the yolks to a bowl, along with the mayonnaise, mustard, salt and pepper. Mash these ingredients together with a fork until smooth and creamy. Adjust seasoning to taste. • Scoop a little mound of the seasoned yolks into the eggs with a spoon. Or add the yolks to a pastry bag fitted with a star tip and fill the halved whites with a spritz of seasoned yolk. • Serve the eggs well chilled. A good way to keep them from sliding all over a serving platters is to set them on a bed of salad greens or fresh herbs like parsley or chives.

Gefüllte Eier • Filling Variations: Instead of mayonnaise, try using sour cream, remoulade, tartar sauce or even plain yogurt. To flavor the filling further, use different types of mustard, or add chopped shallots or scallions, some curry powder or a drop or two of hot pepper sauce.

You can also mixed in some drained canned tuna or crab. • Garnish Variations: Top each egg with a caper, herb sprig, caviar, smoked salmon, anchovy roll, cube of ham, or sliced olive round. Sprinkle with chopped fresh parsley, dill or chives instead of the paprika.

13 Appetizers

Homemade Grape Jelly Meatballs

Ingredients:

• Crisco Original No-Stick Cooking

Spray • 1 large egg • 1/3 cup plain dry bread crumbs • 1/2 cup finely chopped onion • 1/4 cup milk • 1 teaspoon salt • 1/2 teaspoon minced garlic • 1/2 teaspoon Worcestershire sauce • 1/4 teaspoon pepper • 1 pound lean ground beef (or meatloaf mixture) • 1/2 cup Smucker’s Concord Grape Jelly • 1/2 cup chili sauce

Directions:

• Heat oven to 375°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. • Whisk egg in medium bowl.

Add bread crumbs, onion, milk, salt, garlic, Worcestershire sauce and pepper. Stir until blended.

Add crumbled meat, stirring until blended. Shape into 36, 1-inch meatballs. Place in prepared pan. • Bake 20 minutes or until no longer pink in center. • Heat jelly and chili sauce in medium saucepan over medium heat until bubbly, stirring constantly. Add meatballs, stirring gently to coat.

Prep: 35 minutes Servings: 36

Appetizers

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Glazed Kielbasa Bites

This is a great appetizer for holiday buffets! So simple to make.

Ingredients:

• 2 lbs kielbasa • 12 ounces ginger ale

Prep: 30 minutes Servings: 12

Directions:

• Cut kielbasa into 2-inch slices. • Place in a large skillet with the ginger ale (regular, this does not work with diet ginger ale). Bring to boil, then reduce heat to medium. Do not cover pan. • After 15 to 20 minutes, ginger ale will be reduced and start to caramelize. Watch carefully because you don’t want it to burn. At this point, keep stirring until chunks are glazed. • Serve on a platter with toothpicks inserted.

They are sticky and yummy!

15 Appetizers

Italian Antipasto Skewers

Goat Cheese & Fig Jam

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini • 40 pimento-stuffed green olives • 40 kalamata OR black olives (pitted) • 40 slices of pepperoni • 20 thin slices of hard salami (halved) • ¾ cup of Italian dressing • 40 toothpicks or short skewers

Directions:

• Cook tortellini according to package directions; drain and rinse in cold water. • In a large bowl, combine the tortellini, olives, and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight. • Drain mixture and discard dressing. • For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a halved hard salami slice, and a ripe olive on a toothpick or a short skewer. • Put on a decorative platter; refrigerate until ready to serve.

Buon Appetito!

Ingredients:

• 1 lb. of goat cheese • Jar of fig jam • Favorite cracker

Directions:

• Cover cracker with goat cheese, then spoon fig jam onto goat cheese.

Ready to eat & delicious!

Appetizers

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Beef Spiedini

Ingredients:

• 1 beef top sirloin steak (1 inch thick and 1-1/2 poun

Marinade:

• 1/2 cup olive oil • 1 tablespoon lemon juice • 1/2 teaspoon salt • 1/2 teaspoon pepper

Breading:

• 1-1/4 cups seasoned bread crumbs • 1/3 cup grated Parmesan cheese • 2 tablespoons minced fresh parsley • 1/8 teaspoon salt • 1/8 teaspoon garlic powder • Dash pepper • 3/4 cup marinara sauce

Assembly:

• 1 medium red onion • 40 fresh sage leaves • 1/4 cup olive oil

Directions:

• Thinly slice steak widthwise into 5-in. strips.

In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally. • Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels.

Coat with reserved crumb mixture. • Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan. • Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once. • To make ahead: Skewer spiedini as directed, without adding sage and onion. Freeze unbaked spiedini in a single layer on a waxed paper-lined baking sheet. Once frozen, transfer to a freezer container and freeze for up to 1 month.

To use frozen spiedini, thread sage and onion as directed. Bake at 375°F for 13-15 minutes or until beef reaches desired doneness, turning once.

17 Appetizers

Irish Salmon and Potato Cakes

Ingredients:

• Shredded frozen potatoes (usually used for hash browns) • 2 large eggs • 1 1/2 tablespoons all-purpose flour • Canola oil • Cold smoked salmon sliced thin • Light sour cream • Capers • Onions thin slices (optional)

Directions:

• Combine salt, potatoes, and eggs in a large bowl. Stir in flour a little at a time. (dough consistency) • With hands, form pancakes about 2-3 inches in diameter. • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook until brown and crispy on both sides. Place on a paper towel until cool. • Top cakes evenly with salmon, sour cream, a few capers and a sliver of onion, if desired. • Taitneamh a bhaint as do chuid béile! (Enjoy your meal!)

Contributor: McAnulla’s Bia Blasta Slainte! (Health!)

Appetizers

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