Entries Tagged as 'Appetizers'

Salsa Verde

Wednesday, August 1, 2012

salsa verde

If you want something a little different from your average (and often flavorless) salsa from a jar in the grocery store, this quick salsa verde is a great break from the norm and super easy to make.  When we go to the Mexican restaurant near my apartment, I like to double dip my chips in both the red salsa and the salsa verde (which is Spanish for “green”) for a flavor combo better than each salsa on its own!

Salsa Verde
Makes about 1 cup
Adapted from Serious Eats

  • 1 large poblano chile, seeded and roughly chopped (very dark green, about the size of a bell pepper)
  • 2 serrano chiles, roughly chopped; discard seeds if you want a mild salsa (small skinny light green peppers, about 2” long)
  • 1 large tomatillo, quartered
  • 6 sprigs cilantro
  • 2 medium cloves garlic, chopped
  • 3/4 cup water
  • 1/2 cup sour cream
  • 1-2 tablespoons freshly squeezed lime juice
  • Kosher salt to taste
  1. Boil the chopped poblano chile, serrano chiles, tomatillo, cilantro, garlic, and water in a small sauce pan for 10 minutes.
  2. Pour the contents of the saucepan into a blender or a food processor (although be warned the food processor may leak a little bit as you blend, but not too badly).
  3. Stir in the sour cream, lime juice, and salt to taste
  4. Enjoy with tortilla chips and good company!

2 comments categories: Appetizers, Munchies, Party Food, Savory

Herbed Cucumber Bites

Wednesday, May 23, 2012

herbed cucumber bites

At the bridal shower a few weeks back, I was sure the Margarita Cupcakes would be the hit of the party.  If not them, then maybe the Strawberry Bruschetta.  Never did I expect these little cucumber bites might actually be the winner of the afternoon!  They’re the only appetizer I completely ran out of ingredients on and everyone kept remarking on how delicious they were.  Best of all, they’re ridiculously easy to make and shockingly addictive-you’ll find yourself going back and popping another in your mouth every chance you get!

Herbed Cucumber Bites
Ever so barely adapted from Annie’s Eats
Makes approximately 3 dozen

  • 5-6 large cucumbers
  • 3 boxes of Garlic Herb Boursin cheese
  • 6 tablespoons heavy cream
  • Chives
  1. In a small bowl, mash and mix the Boursin and cream until creamy and fully combined.
  2. Using a vegetable peeler, peel long lengthwise strips from the sides of the cucumbers, about 4-6 strips, depending on how large your cucumbers are.  By doing this, when you slice the cucumbers, they’ll have those great stripes.
  3. Slice the cucumbers into 1/2″ - 1″ slices.
  4. Using a spoon, scoop out the seeds from the center, leaving a little bit of cucumber in the bottom of the cup to hold the cheese in.  You can slice and scoop the cucumber pieces the night before if you want, just store in an airtight container in the fridge, along with the cheese mixture.
  5. Fill a pastry bag, fitted with a star tip, with the Boursin mixture and pipe the cheese mixture into each cucumber slice.  You’ll want to move in a small circular motion to make sure every bit is filled.
  6. Snip chives into pieces about 1 1/2″ long and adorn each cucumber bite with one piece of chive.
  7. Arrange on a platter and enjoy!

0 comments categories: Appetizers, Munchies, Party Food, Veggies

Strawberry Basil Bruschetta with Lemon Goat Cheese

Friday, May 18, 2012

strawberry bruschetta

I have to admit that, when cooking, I’m not very adventurous when it comes to flavor combinations.  I think that’s why I was so proud of my alterations to this recipe: there are so many flavors that, despite being such a simple food to grab off a platter, the taste ends up being quite complex.  Balsamic vinegar and strawberries are actually quite an old combination, but one I still find awfully strange.  Basil and strawberries is an even less common combination and one that is shockingly perfect-you’ll have to taste it to believe it.  Add in some lemon goat cheese, a good baguette and a crack of fresh pepper over the top and you’re going to have such a crazy and delicious moment going on in your mouth that you’re just not going to know what to do with yourself!  You’d never think those flavors would go well together but you’ll find you and your guests reaching for these bruschetta over and over again.

Strawberry Basil Bruschetta with Lemon Goat Cheese
Adapted from Annie’s Eats
Makes 2-3 dozen pieces

  • 1 good quality baguette
  • 1 lb of strawberries, sliced
  • 3 tablespoons sugar
  • 1 package (4 oz) of lemon goat cheese (or 1 package plain goat cheese combined with zest from half a lemon)
  • balsamic vinegar
  • handful of whole fresh basil leaves
  • fresh ground black pepper
  1. Up to a few days before or at least a half hour before you need them, slice the strawberries, add them to a large bowl and mix the sugar in until thoroughly combined.  Set in the fridge until ready to use.
  2. The day you plan to eat the bruschetta, slice the baguette into slices, cutting at an angle.  Toast the baguette slices under your oven’s broiler until golden brown on each side.  Set aside and allow to cool.
  3. When cool, spread a thin layer of lemon goat cheese on each baguette slice, top with a spoonful of strawberries.
  4. Drizzle a small spoonful of balsamic vinegar over each slice with strawberries on it.
  5. To cut the basil, lay the leaves flat on top of each other, fold the pile in half and with a sharp knife or with kitchen scissors (I prefer the scissors), cut the basil in to thin strips.  Sprinkle the basil strips over the strawberries.
  6. Crack fresh pepper over the top of each bruschetta and enjoy!

1 comment categories: Appetizers, Fruits, Munchies, Party Food

Amanda’s Bridal Shower & Watermelon Gin Fizz

Monday, May 7, 2012

margarita cupcakes

On Saturday I had the honor of making the food for the bridal shower of my dear friend’s sister.  I learned a very important lesson this weekend: catering is EXHAUSTING.  I also learned that you should NOT leave something as finicky as Swiss Meringue Buttercream Frosting to the very last minute because you will be literally running on foot to the closest mini-mart for butter to start a backup American style Buttercream that will have you leaving 2 hours later for San Diego than planned.

herbed cucumber bites

Since the party was for 2pm on a gorgeous spring day, I had planned out a menu that would be very light and all non-fork foods for the guests to snack on.  Would you believe that out of all of the different items, the hit of the party were the cucumbers?  Also, a green and red theme inadvertently emerged and yet the table somehow didn’t look like Christmas, which is a miracle-instead all the green just reminded you that Spring was getting underway.  I’ll be posting the recipes throughout the week; any one of them would be a great appetizer to a Spring dinner.

While tiring, the experience was very rewarding and I’m so proud and happy to have been able to do this for my friend’s family.  I wish nothing but the best for Amanda and Christian!

Menu

  • Herbed Cucumber Bites
  • Strawberry Basil Bruschetta with Lemon Goat Cheese
  • Shaved Asparagus, Prosciutto & Parmesan Tea Sandwiches
  • Margarita Cupcakes (it was Cinco de Mayo, after all)
  • Watermelon Gin Fizz

strawberry basil bruschetta

Since I don’t have a great photo of the drink, I’ll post the recipe here and save the other recipes for their own posts.  It is going to be perfect for a hot summer’s day with friends and I can’t wait to drink it all season long.

Watermelon Gin Fizz
Adapted from Eating Well

  • 1 medium sized watermelon (the melons a little bigger than a soccer ball)
  • 2 bottles (2 liter size) of ginger ale
  • about 1/2 a  bottle of gin (you can, of course, adjust this to taste)
  • Juice of 3 limes
  • extra limes to cut for garnish, if you wish
  1. Cut the watermelon into large chunks.  If you wish (and I highly suggest it) set aside about 1/3 of the melon and neatly cut those slices into 1″ cubes.  Put the cubes in a bag and put them in the freezer to act as edible ice cubes later.
  2. Puree the remaining watermelon in a blender or food processor (although the processor isn’t liquid proof so it may make a bit of a mess) and strain the watermelon puree in a sieve; discard the fibers and seeds left behind in the sieve.  You should end up with about 12 cups of juice.  This step can be done a few days ahead of time; refrigerate until needed.
  3. When ready to serve, combine the watermelon juice, ginger ale, gin, and lime juice.  Stir, add the watermelon “ice cubes”, and enjoy!

Another great hostess tip: In addition to the watermelon ice cubes, fill a cupcake pan with one round slice of lime (or lemon) in each of the 12 cupcake wells, then fill each well about half way with boiling water (boiling the water means the ice will freeze clear instead of looking white).  Put the tray in the freezer and voila!  Some of the cutest decorative ice cubes ever for your punch.  If you have trouble getting them out of the cupcake pan, run some warm water over the pan to loosen them.

3 comments categories: Appetizers, Events, Munchies, Party Food