Appetizers

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Come Party With Me: Bachelorette Party - Meaty Appetizers

May 15, 2007 - So you were just asked to be maid of honor at your best friend's wedding and are horrified at the thought of planning her bachelorette party. Well have no fear all this week I'll guide you through the steps of creating a memorable and wonderful send off for your bff. Start by picking a date and sending the invitations. - 4 Comments
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Come Party With Me: Bachelorette Party - Vegetarian Appetizers

May 15, 2007 - Although you might not generally associate food with a bachelorette party, I can't plan a party (no matter what kind) without offering guests a little something to snack on. The bachelorette will be no different and I'm making an assortment of tasty finger foods for the gals to munch on throughout the afternoon. Following the details on the invitation, Julie's gal pals will be arriving at 5 pm. - 6 Comments
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Come Party With Me: Wedding - Menu (Appetizers)

Apr 17, 2007 - It's wedding time here at the Sugar Network and I'm pulling out all of the stops to create and inspire the perfect reception for julieulie and her fiancé Scott. We kicked things off yesterday with a beautiful baby blue, black, and white invitation and today we are moving right along to the food - where the majority of your reception budget will be spent. At Julie and Scott's more formal wedding, cocktails will be served with passed tray appetizers and an antipasto bar in a small room overlooking all of Philadelphia. - 6 Comments
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Chopped Liver Pate Spread

Apr 16, 2007 - Chopped Liver Pate Spread From Ina Garten 2 pounds chicken livers 1 cup rendered chicken fat 2 cups medium-diced yellow onion (2 onions) 1/3 cup Madeira wine 4 extra-large eggs, hard-cooked, peeled, and chunked 1/4 cup minced fresh parsley leaves 2 teaspoons fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Pinch cayenne pepper
  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned.
  • Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. - 0 Comments
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    • Goat Cheese Bites

    Apr 16, 2007 - Goat Cheese Bites From Martha Stewart 1/4 Cup finely chopped salted pistachios 6 Ounces fresh goat cheese, room temperature 2 Ounces cream cheese, room temperature 1/4 Cup freshly cracked pink peppercorns
  • Toast pistachios in a small sauté pan over medium heat until fragrant, about 3 minutes.
  • In a medium bowl, combine goat cheese and cream cheese using a wooden spoon
  • Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture, making 36 balls in all.
  • Place peppercorns and pistachios on two separate plates.
  • Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios. Will keep refrigerated, in an airtight container, for up to 1 day.
    • Makes 36. - 0 Comments
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    Caramelized Onion Flatbreads With Creme Fraiche

    Apr 16, 2007 - Caramelized Onion Flatbreads With Creme Fraiche From Bon Appetit magazine Bread dough 1/4 cup plus 1 tablespoon warm water (105°F to 115°F) 3/4 teaspoon active dry yeast 3/4 cup plus 2 tablespoons all purpose flour 3/4 teaspoon nigella (kalonji) seeds 1/2 teaspoon salt 1 tablespoon butter, room temperature Caramelized onions 2 tablespoons extra-virgin olive oil 1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends 2 teaspoons chopped fresh thyme 1 teaspoon honey 1 tablespoon Sherry wine vinegar 1/2 cup crème fraîche 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper Semolina flour (pasta flour) or cornmeal 2 tablespoons chopped fresh chives
  • For bread dough: whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
  • Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. - 0 Comments
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    • Asian Tuna Tartare

    Apr 16, 2007 - Asian Tuna Tartare From Food & Wine magazine 1/4 cup corn oil 2 teaspoons grated fresh ginger 1 pound sushi-grade tuna 1/4 cup finely chopped cilantro 1 teaspoon minced jalapeño 1 1/2 teaspoons wasabi powder 1 teaspoon toasted sesame seeds 1 tablespoon finely chopped scallion 1 1/2 tablespoons lemon juice, plus half a lemon Sea salt and freshly ground pepper 1 tomato--peeled, seeded and cut into 1/8-inch dice 20 best-quality potato chips
  • In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
  • With a very sharp knife, cut the tuna into 1/8-inch dice.
  • In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
  • Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. - 0 Comments
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    • Mini Philly Cheese Steak Crostini

    Apr 16, 2007 - Mini Philly Cheese Steak Crostini From Vox 1 1/2 pounds flank steak 2 tablespoons grill seasoning Salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, divided plus some for drizzling 2 large yellow onions, finely chopped 2 large red bell peppers, finely chopped 1 cup beef stock 2 crusty French baguette, sliced on an angle about 1/2-inch thick 2 cups shredded provolone cheese
  • Preheat a grill pan or an outdoor grill to medium-high heat and preheat oven to 400°F. Season the steak on both sides with salt, freshly ground pepper and grill seasoning. Drizzle with olive oil and brush to coat in the oil.
  • Transfer the steak to the grill and cook on each side for about 5-6 minutes for medium rare. - 0 Comments
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