Cold Appetizer Recipe
This appetizer can be made ahead of time which is always appreciated when hosting a get together where you want as much time as possible to spend with your guest instead of stuck in the kitchen all night making appetizers. It is also a very visually appealing appetizer that is great no matter what age your guest are so this is as good for adults as kids and they will enjoy it too.
You can very up the fruit depending on what is in season just try and very your colors so you end up with a mixture of color for visual appeal reasons. It could easily be switched for any other fruits you like. I used wild strawberries as they need no preparation as they are already bite sized and also pack superior flavor in my opinion.
Some variations on this theme are also possible you could easily add in some cubed Monterey jack or Colby cheese. Also if you like look at our dip section this would be nice with a nice marshmallow dip or even a caramel dip would be nice but is purely optional as the fruit is all sweet enough on its own. I would steer away from using bit sized pieces of meat if having a summer party as these are troublesome on keeping cool so you don’t get anyone sick. So if you are looking for an appetizer that will work with any age group, be refreshing on a hot day, and can be made ahead of time this would be a great choice. Continue reading
I wanted to make for you an appetizer that would look attractive and was simple to make. I know when I have guest I like to put a bit of the wow factor into my appetizers so they are already impressed before they even take a bit and then when they do I drive it home with flavor. We all love deviled eggs but they are kind of predictable and a close cousin to the deviled egg is egg salad which is easy to dress up and make a big statement with something so otherwise ordinary.
Well how do you dress up egg salad to appear to be more then it is? How about giving it a new coat I mean anyone can put it on or between a slice of bread or two but what if we give it a shiny bright red coat and serve it in a tomato bowl. An edible serving vessel is always a good way to go with appetizers it makes serving so much easier and often elevates the dish from the plain to the sublime.
Now I used vine ripened tomatoes for mine as I love the garden grown flavor of them more than other tomatoes but you could easily adjust this recipe to use cherry tomatoes if you wanted to make little bite sized poppers so to speak they would be a bit more finicky on the hollowing out part but with a bit of care could be pulled off nicely. If doing this I would suggest making the egg mixture a bit finer and not quite as big of white pieces of the egg maybe even go as far as to use just the yoke part. If doing that you could even do it with grape tomatoes for kid sized bites. But you decide what works best for your party application. Continue reading
These tasty little seafood canapes are ideal for any occasion. Serve them with a glass of wine when your guests arrive or have them on a platter where people can serve themselves. Everyone can identify the anchovies on there so anyone who is not a seafood fan can give them a miss. For everyone else though, these are really good, and the flavors are subtle but they blend together perfectly and you can make these canapes speedily.
Canapes which you can pop into your mouth or eat in a couple of bites are always popular at parties. These are not messy, as long as you pat the anchovies on paper towels to get rid of the oil, and take care you do not make the cream cheese mixture too thin. Although we would add a splash of milk if we wanted to make a dressing rather than a spread, that is not necessary here. A few drops of lemon juice will not water it down too much. As for the horseradish, if you want to add a little of that, you will find just a tiny bit on the tip of a knife blade should be sufficient since it’s strong.
Dill weed is a great herb to pair with seafood, which is why we are using it in this recipe – a little minced and stirred into the cream cheese, and the rest added as whole sprigs to the finished canapes, to add an elegant touch to the presentation. These canapes are best served as soon as you make them, before the cream cheese has time to soak into the crackers or bread, making them soggy. As for the base, choose from crackers (any kind) or else toast some bread on both sides and then use a cookie cutter to cut out rounds. If you do not have one, use a mug, pushing it down hard and twisting it, or else just de-crust each slice and then cut each toast slice into 4 little squares instead. Continue reading
Deviled eggs are great for an appetizer but this recipe is slightly different because we are using seafood as well as the egg, mashing tuna with egg yolks, tomato sauce, mayonnaise and Spanish paprika along with salt and black pepper. You can use finely chopped cooked shrimp instead of the tuna if you prefer. Use canned tuna in oil, and drain off the oil before using the tuna in the recipe. Use your judgment as to the amount of paprika used.
These eggs are often served as a pre-lunch appetizer in Spain, but you can serve them as a snack whenever you wish. Because you can make these ahead, you might want to make them in the morning if you are having some friends over in the evening. Then you can simply put them in the refrigerator until you are ready to serve them. It is your choice whether or not to peel the eggs. Leaving them half-unpeeled does give them a nice, rustic look though. If you are serving them with some of the shell on, things can get messy, so serve them in eggcups with teaspoons.
This recipe makes one egg per person while some devilled egg recipes serve half a stuffed egg per person. That means this one is slightly more filling but sometimes a hearty appetizer is ideal, especially if there is going to be some time between the appetizer and the entrée. This is also a nice snack for the kids coming home from school a few hours before dinner time. It is certainly filling enough to keep them satisfied until dinnertime anyway. Feel free to use homemade or canned tomato sauce, and the same applies to the mayonnaise. You might like to use less tomato sauce and a splash of Worcestershire sauce (or lemon juice) or make your own recipe for the filling. Anything that suits the seafood flavor would be wonderful. Continue reading
Deviled eggs are one of those cold appetizers that often make an appearance at get-togethers and special occasions. When you pop a deviled egg half into your mouth you usually expect a creamy filling often with a hint of Tabasco sauce in there. Here though, we are changing things up by including tomato and cheese in the filling, and this twist on the classic deviled eggs recipe works really well if you want something more unusual.
The first thing to do is boil the eggs. We suggest boiling them for 12 minutes then rinsing under cold water and leaving them until cold. Of course you can cook these a day or two ahead if you wish. The filling is made by mashing the egg yolks with mayonnaise, cream and a splash of vinegar, along with tomatoes and feta cheese. Use fresh tomatoes (without the seeds else they add too much moisture) or sundried tomatoes if you have them, along with feta cheese. Minced red peppers would work too if you prefer to use those rather than the tomatoes.
The filling can be mashed as much as you like but you do not have to get it smooth. Leaving some texture in there is nice. To fill the egg whites you can either pipe the mixture using a piping bag or snipping the corner off a plastic bag, or else simply spoon the mixture in there for a more rustic look. The choice is yours. If you plan to make these ahead that is fine, as long as you keep them in an airtight container or on a platter with plastic wrap over them. You can then simply remove the lid or plastic wrap to serve them. As well as making a great appetizer for any occasion, these tomato and feta deviled eggs can be served as part of breakfast or brunch, or else as a snack at any time. Continue reading
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