Looking for a good Appetizer

[KathyT]

We are hosting our supper club on Saturday, full course meal for ten. I have it all planned out but am looking for another appetizer. Not too difficult, preferably make-ahead, finger food I can serve in the living room before moving to the dining room.

Thanks!

[AnnW]

Like a dip?

What's on the menu?

[KathyT]

Ann, I already have a dip as one of the appetizers: Roasted potatoe wedges with chipotle and garlic with a creme fraiche dipping sauce.

The menu is a bit of a cheat, I am re-doing the chianti braised stuffed chicken thighs. Very labour intensive for ten, but they were so beautiful and soooooooooo good and dh has promised to help stuff them.

We are starting with a blue cheese and chive romaine salad, having fresh baguettes, and dessert is individual molten chocolate cakes.

Just thought we could use another appetizer as we all love to sit and gab and drink wine before sitting down for the feast, LOL.

[kathleen]

what about mini-quiche or stuffed mushrooms? I don't have a recipe for either at the moment, but I would think they would be easy to find in just about any cookbook.

[AnnW]

Sounds wonderful!
I have a crab mousse recipe..it's more like a spread. How about smoked salmon with all the condiments..garlic toast, sour cream, capers..everyone can make their own.
Also marinated shrimp is good too.

Here are some others.

Goat Cheese Quesadillas with Roasted Red Pepper



Recipe Courtesy of Gourmet Magazine

For sauce:
1 small onion, chopped coarse
3 garlic cloves, chopped
3 tablespoons olive oil
2 red bell peppers, roasted
2 tablespooms chopped fresh basil
Six ( 9-to10-inch) flour tortillas
4 1/2 ounces soft mild goat cheese cut into 4 pieces, at room temperature
1/4 cup prepared basil pesto*
1 small onion, sliced thin
2 tablespoons unsalted butter, softened

*Available at specialty food shops and many supermarkets

Make the sauce:

In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. Sauce may be made up to 3 days ahead and chilled, covered.

Put 1 tortilla on a work surface and spread with 1 piece of goat cheese, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.

Heat a griddle or well-seasoned 10-inch cast iron skillet over moderately high heat until hot but not smoking. Cook quesadillas, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.


Yield: 4 to 6 servings
Difficulty: Easy



Old Faithfull......
Brie and Raspberries in Puff Pastry

1 sheet puff pastry (half of 17 1/4-ounce package), thawed
1 small wheel Brie, about 6-inches in diameter, rind removed
1/2 pint fresh raspberries
1 large egg, lightly beaten
Preheat the oven to 360 degrees F.

Place the puff pastry on a lightly floured surface and roll out to a rectangle, about 8 by 16-inches. With a sharp knife, cut into 6 to 8 equal squares.

Cut the Brie into 6 to 8 equal wedges. Lay 1 wedge of cheese diagonally in the center of each pastry square, pressing down to flatten. Top the cheese with a portion of raspberries.

With a pastry brush, brush egg onto the outer edge of the dough, fold the dough in half and press to seal. Place the pastry packages on a lightly greased baking sheet and bake until golden brown and risen, 12 to 15 minutes.

Remove from the oven and let cool 5 minutes before serving.


Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Medium


Lobster Stuffed Portobello Mushrooms



Recipe courtesy Douglas Wede

4 large portobello mushrooms
5 to 10 strands saffron
2 cups white wine
2 cups lobster or crab meat, approximately 2 tails
1 3/4 cups seasoned bread crumbs
1/4 cup Parmesan and pecorino Romano, mixed
1 cup heavy cream
4 to 6 (1/8-inch thick) mozzarella slices
Preheat oven for 300 degrees F.

Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.

Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.

Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.

Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Medium



Mango Brie Quesadilla
Recipe courtesy Dave Rubell

1 ripe mango
1/3 pound Brie, frozen
2 flour tortillas (a no lard style, preferably)
1 tablespoon butter
Avocado Salsa, recipe follows
Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.

Heat nonstick 10-inch sauti pan and add butter on medium heat. Sauti quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.

Avocado Salsa:
1 medium avocado
2 tablespoons red onion, diced fine
Pinch garlic powder
1 tablespoon fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon jalepeno, chopped fine (optional)
Kosher salt and black pepper, to taste

In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.


Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

[KathyT]

Thanks Ann and Kathleen. I think I might go with the goat cheese and pepper quesadillas, easy to make, easy to serve. Thanks again!

[AnnW]

They are yummy!