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Quick & EasyBy Beverly Barbour
Keep guests nibbling while the turkey restsNo matter how good that turkey smells when guests begin to come through the door, there is going to be a wait until all of the family and friends arrive and old Tom is ready to come to the table. What to serve them is always a question. You want guests to feel welcome but you don't want them to eat so much that they can't enjoy the feast ahead. Every hostess can always use a good hors d'oeuvre recipe, any time of year. Here are a few to get your juices going and most of them can be made ahead which is always a plus when you are serving a big meal. Or, even if you aren't! White Bean Dip with Rosemary Olive Oil Make this a day or two ahead and store in an airtight container in the refrigerator. Bring to room temperature before serving with toasted pita bread wedges. The rosemary oil that adds the rich flavor and color to this earthy dip can be made at the last minute. If you don't have rosemary top off instead with kosher salt and virgin olive oil or with herb-infused dipping oil. You can use Great Northern, cannelloni or white kidney beans here. Makes 2 cups. 1/4 cup virgin olive oil, divided
In frying pan over medium heat, stir half of the olive oil with the 2 cloves of garlic until fragrant, being careful not to brown the garlic. Pour the oil and garlic into food processor. Wipe out pan and set aside. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes. Set rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary needles and sprinkle over the dip. Red Pepper and Boursin Tarts One small slice of this tart per guest is plenty. Cut larger wedges if you want to use it as a first course. When you are serving a lot of people it is easy to double or triple this recipe. The tarts can be assembled (but not baked) 1 day ahead, covered and refrigerated. Makes 16 hors d'oeuvres. 2 red bell peppers
Preheat oven to 450 F. Quarter red peppers lengthwise, remove seeds and thinly slice crosswise. Cook peppers in oil over moderate heat, stirring, until softened; then cool. Unfold pastry sheets on lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edge. Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt and pepper to taste. Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly. Cut each tart into 8 wedges and serve warm. Spicy Artichoke Dip Did you know that you can buy red and green tortilla chips? What next? Serve this with tortilla chips, toasted baguette slices (a good way to use stale French or Italian bread), or with crackers. You can mix this ahead and bake just before guests arrive. Makes 5 cups. 3 cans (14-oz. each) artichoke hearts, rinsed, drained, chopped
Preheat oven to 350 F.. Combine artichoke hearts, mayonnaise or salad dressing, Parmesan cheese, green chili peppers, jalapeno peppers, garlic and cumin. Stir well to combine. Spoon mixture into ungreased casserole and sprinkle with paprika. Bake, uncovered, about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving warm. Toasted Parmesan Squares These crunchy bread-and-cheese snacks are best hot. Pass them around and watch them vanish before your guests' hungry eyes. 20 servings for 40 eyes. 3/4 cup mayonnaise or salad dressing
In a small mixing bowl, stir together mayonnaise, onion, Parmesan cheese, salt, pepper, Worcestershire sauce, and chili powder. (You can prepare this ahead.) Place bread slices on a baking sheet; broil 4 inches from heat for a minute or until lightly toasted. Remove from heat; spread each with 1 tablespoon of cheese mixture. Broil another 1 to 2 minutes, until topping is golden brown. Serve immediately. Spicy Pecans Can be made a week ahead and stored airtight at room temperature. Makes about 10 servings. 1 pound pecan halves
Preheat oven to 350 F. Spread pecans in a single layer on baking pan. Bake until golden under the skin, 8 to 10 minutes. In a frying pan, over high heat, combine sugar, lime juice, chili powder, cayenne and salt. Stir until sugar is melted, 2 to 3 minutes, then stir occasionally until mixture is very bubbly and slightly darker, 2 to 3 minutes. Add pecans and stir until well coated with sugar mixture. Spread in baking pan and let stand until cool to touch, about 15 minutes. Thanksgiving is our only holiday that is all about food, family and fun!
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