Lynn Smythe
Elegant Appetizers
November 13th 2008 20:04
My article Elegant Appetizers
Asparagus Roll-ups, Crab Canapes and Stuffed Mushrooms, was first published to the Suite101 website on November 5th, 2007. Over one year has passed since the article was first published, so I am now free to submit it to other sites.
Article Overview
Three classic hors d'oeuvres to serve at dinner parties and holiday celebrations.
“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.”
-Julia Child
Asparagus Roll-Ups with Thyme Recipe
This recipe makes 60 pieces. These roll ups are a terrific appetizer to serve at a dinner party. After they come out of the oven let them cool slightly then place them onto a serving platter along with a supply of toothpicks and serve to guests.
Asparagus Roll-Ups Ingredients:
* 1 loaf Pepperidge Farms very thin wheat bread
* One (8 ounce) package cream cheese - room temperature
* 4 ounces crumbled blue cheese
* 2 tablespoons sour cream
* 1 tablespoon fresh thyme - minced
* One (15 ounce) can asparagus - drained
* 1/2 cup (1 stick) butter
Asparagus Roll-Ups Directions:
1. Use a rolling pin to roll 20 slices of the bread flat and set aside.
2. In a small bowl thoroughly mix together the cream cheese, blue cheese, sour cream and thyme.
4. Place an asparagus spear along one edge of the bread that is the same length as the width of the bread, trim to fit if necessary.
5. Roll up each one jellyroll style then place on a baking pan.
6. Melt the butter in a large frying pan.
7. Quickly roll each asparagus roll in butter and place immediately back onto the baking pan.
8. Place the pan into the freezer for 2-3 hours.
9. Take the pan out of the freezer and cut each roll into 3 pieces.
10. At this point the rolls can be placed into a container and stored in the freezer until ready to use.
11. To cook the roll ups preheat your oven to 400 degrees.
12. Place the desired amount of frozen roll ups onto a baking pan and cook for 20 minutes until golden brown.
Crab Canapés with Chives and Paprika Recipe
This recipe makes 48 pieces.Jars of the sharp processed cheese spread can be found in the cracker isle of most grocery stores. Kraft Old English cheddar cheese spread which comes in a 5 ounce glass jar.
Crab Canapes Ingredients:
* One (6 ounce) can crab meat - drained
* One (5 ounce) jar sharp cheddar cheese spread
* 4 ounces cream cheese - room temperature
* 2 tablespoons chives - snipped with scissors
* 2 tablespoons mayonnaise
* 2 teaspoons Dijon-style mustard
* 1 tablespoon white wine
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 6 English muffins
Crap Canapes Directions:
1. In a small bowl thoroughly mix together all the ingredients except the English muffins.
2. Cut the muffins in half and spread each half with some of the crab spread.
3. Place the muffins onto a baking sheet and place the sheet in the freezer until the muffins are frozen, approximately 3 hours.
4. Remove the muffins from the freezer and cut each half into 4 pieces using a large sharp knife.
5. At this point the frozen canapés can be placed into a plastic container that is covered with a lid and stored in the freezer for up to 2 weeks.
6. To serve remove the canapés from the freezer and place them onto a baking sheet and bake for 20 minutes at 400 degrees.
7. Let cool slightly before serving as they will be extremely hot.
Thyme and Bacon Stuffed Mushrooms Recipe
This dish will make between 12 and 15 pieces depending upon the size of the mushrooms used. A vegetarian version of this dish can be made by substituting 1/2 cup of diced celery for the bacon. Cook the celery along with the mushroom stems and onions. This is a very rich dish, plan on serving each guest no more than 2 or 3 stuffed mushrooms. This recipe can easily be doubled for serving at larger dinner parties.
Bacon Stuffed Mushrooms Ingredients:
* 8 ounces whole mushrooms with stems
* 6 ounces bacon (½ package) - diced
* 1/2 cup onion - peeled and diced
* 1 tablespoon lemon juice
* 1/4 teaspoon black pepper
* 2 tablespoons fresh thyme leaves
* 1/2 cup dry bread crumbs
* 1 tablespoon fresh parsley - chopped fine
* 1 tablespoon freshly grated parmesan cheese
* 1/2 pint (1 cup) heavy cream
Bacon Stuffed Mushrooms Directions:
1. Preheat the oven to 350 degrees.
2. Remove the stems from the mushrooms and place the tops into the bottom of a 1 1/2 quart baking dish.
3. Add the bacon to a large frying pan and cook until well browned.
4. Remove the bacon to a plate lined with paper towels.
5. Finely chop the mushroom stems and add them to the pan with the bacon drippings then add the onions and cook until the onions are translucent approximately 5 minutes.
6. Stir in the lemon juice, pepper and thyme and cook for 1 more minute.
7. Remove from the heat and stir in the bread crumbs, parsley, parmesan cheese and reserved bacon.
8. Fill the mushrooms with the stuffing letting any extra fall around the base of the mushroom tops.
9. Carefully pour in the heavy cream around the base of the mushrooms.
10. Place the baking dish into the oven and bake for 30 minutes.
Copyright Information
The copyright of the article Elegant Appetizers is owned by Lynn Smythe. Permission to republish Elegant Appetizers in print or online must be granted by the author in writing.
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