Archive for the ‘Appetizers’ Category
Thursday, July 1st, 2010
These fun and interesting appetizers are sort of like hush puppies with flowers. The floral taste is very subtle, especially, if you go too heavy with the batter, like I did. A lighter touch or a tempura batter would highlight the floral taste better.
You’ll need to pick the flowers when they are fully opened and use them quickly. They will close up in the late afternoon even after they are picked.
Ingredients
20 dandelion flowers
1/3 cup whole wheat flower
1/3 cup corn meal
1 t baking powder
1/4 teaspoon of salt
Dash of cayenne pepper
1 garlic clove, minced
1/3 cup milk
1 egg
Oil for frying (I used olive oil because I was out of coconut oil)
Method
- Mix the dry ingredients together.
- Add egg, milk and garlic. Mix well and then add to dry ingredients. It should have a pancake batter-like consistency.
- In a heavy skillet, add about 3/4 of an inch of oil. Heat to medium-high (do not heat past the oil’s smoking point, olive oil has a low smoking point, but worked fine for me).
- Dip the flowers in the batter and place them in the skillet. Turn once and fry until golden brown.
- Place on a plate lined with a paper towel.
Serve hot.
Tags: Dandelion Fritters
Posted in Appetizers, Side Dish | No Comments »
Sunday, April 4th, 2010
If you are wondering what to do with all those dyed Easter eggs you have, I have two words for you: deviled eggs. While the traditional deviled eggs are indeed delicious, I thought I would share a few variations.
Ingredients
6 hard-boiled eggs, peeled and cut lengthwise
1-2 strips cooked bacon, crumbled
1/4 cup mayonnaise or plain yogurt
1/2 teaspoon prepared mustard
1/8-1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
Dash of cayenne pepper
Paprika for garnish
Method
- Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a mixing bowl.
- Add all ingredients to cooked egg yolks and mash well.
- Spoon (or if you want to be fancy, pipe) mixture into egg white halves and garnish with paprika.
Posted in About, Appetizers, Side Dish, recipes | No Comments »
Friday, April 2nd, 2010
Ingredients
6 hard-boiled eggs, peeled
1/4 cup plain yogurt
1 teaspoon curry powder
1/4 teaspoon turmeric
1/4 cup raisins
1/8-1/4 teaspoon salt
1 teaspoon lemon juice or vinegar
1/8 teaspoon ground black pepper
Paprika for garnish
Method
- Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a medium mixing bowl.
- Add all ingredients to cooked egg yolks and mash well.
- Spoon into egg white halves and garnish with paprika.
Tags: Curried Deviled Eggs
Posted in About, Appetizers, Side Dish, Snacks, recipes | 2 Comments »
Thursday, April 1st, 2010
Ingredients
6 hard-boiled eggs
1/2 ripe avocado
1/2 small onion minced (about 1/4 cup)
Juice from 1/2 a lime
1 tablespoon minced jalapeños (optional)
1-2 tablespoons fresh chopped cilantro
1/8-1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cilantro sprigs for garnish
Method
- Soak onion and jalapeños in lime juice for 10 minutes or more
- Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a mixing bowl.
- Add all ingredients to cooked egg yolks and mash well.
- Spoon into egg white halves and garnish with a cilantro sprig.
Posted in Appetizers, Side Dish, Snacks, recipes | 1 Comment »
Wednesday, March 24th, 2010
I’ve been soaking almost all my flour these day. Apparently it neutralize phytic acid, which interferes with the absorption of certain minerals and vitamins. Read all about it here.
This recipe is adapted from http://koreanfood.about.com.
Ingredients
2 cups whole wheat flour
2 eggs, beaten
1 1/2 cups water
1 bunch of scallions, chopped
1 teaspoon sea salt
Olive or coconut oil for cooking
Method
- In a large bowl, mix flour, yogurt and 1.5 cups of water.
- Cover and place in warm place for 12-24 hours. (Your counter top will do).
- Add eggs. This is a little tricky, since the flour mixture has already bonded together. I just use my hands, though a mixer would probably do the trick. The batter should be a bit runny so that it will spread evenly in the pan. If it is too thick, add water.
- Heat a sauté pan over medium heat and coat with a thin layer of oil.
- Pour batter to fill pan in a thin layer.
- Cook for 3 to 4 minutes or until set and golden brown on bottom.
- Flip and cook for 1 to 2 minutes. Add more oil for each pancake, if necessary.
- Serve with spicy dipping sauce.
Serves 4 to 6 as an appetizer.
Spicy Scallion Pancake Dipping Sauce
This is as basic as it gets. Mix equal parts of soy sauce and hot chile sauce like Sriracha. If you want it less spicy, cut back on the Siracha. Dip away!?
Tags: Korean, Scallion Pancake
Posted in Appetizers, Side Dish, Snacks, recipes | 2 Comments »
Thursday, March 4th, 2010
I got the idea to add preserved lemon to biscuits from the Serious Eats blog. They did a wafer version with parm cheese. I made more of a biscuit. I made some biscuits with blue cheese and some with cheddar. I couldn’t decide which I liked better. The blue cheese ones are saltier, but also more complex. The cheddar ones are a bit lemonier. I say make a batch of each.
These make great hors d’ouves.
Ingredients
4 tablespoons finely chopped preserved lemon (about 1/2 small preserved lemon)
2 cup grated cheddar or crumbled blue cheese
4 tablespoons all-purpose flour.
1 tablespoon chopped fresh parsley
Method
- Preheat the oven to 400°F.
- Place the chopped preserved lemon pieces in a mesh strainer, and rinse. Be sure to remove seeds.
- Mix together the lemon pieces, cheese, and parsley. Knead until it forms a well-mixed dough ball.
- Break off small pieces (about a teaspoon) and roll into bite-size balls. Place on a parchment-lined baking sheet, and press down on each ball slightly.
- Bake for 8-10 minutes or until golden.
- Allow to cool. Serve warm or at room temperature.
Makes about 16 mini biscuits.
Tags: Mini Biscuits, Preserved Lemon
Posted in Appetizers | No Comments »
Monday, January 11th, 2010
Otto from Ottos’ Market got me to try La Quercia Prosciutto Americano from Iowa. Not only does it hold it’s own against fancy imported Italian salumi, it’s made with humanely raised hogs without antibiotic, nitrates or nitrites.
This recipe uses coconut oil. The once shunned oil is now the new darling of the food world. Coconut oil is antiviral, antifungal, antibacterial, an antioxidant and is, in fact, good for your heart.
Ingredients
2-3 tablespoon coconut oil (enough for about 1/8-1/4 inch of oil)
2 cup pickles (any type will do. Click here for a quick pickle recipe)
1/4 pound thinly sliced Proscuitto
1/4 cup cornmeal
1/4 cup wheat flour
1 egg
1 Tablespoon water
dash of salt
Method
- Place egg and water in a bowl and whisk.
- In a separate bowl, mix cornmeal, flour and salt.
- Wrap each pickle slice with Proscuitto.
- Dip each Proscuitto wrapped pickle in the egg then dredge in the cornmeal mixture.
- In a small sauté pan, melt coconut oil over medium- medium high heat. Keep temperature right below the oil’s smoking point.
- Set each slice in the heated oil. Cook each side until golden brown.
- Set on a paper towel-lined plate and let cool slightly before serving.
Tags: Pickles, Prosciutto
Posted in Appetizers, Side Dish, recipes | 3 Comments »
Saturday, December 19th, 2009
Endives make a great alternative to crackers. They are shaped perfectly for holding filling, are low in calories and have a healthy dose of vitamin A and C. The walnuts, cabbage and cranberries up the nutritional ante of this snack.
Ingredients
1 teaspoon lemon juice
1 pear, peeled, cored and finely chopped
1/4 cup plain yogurt
2 tablespoons crumbled blue cheese
2 teaspoon honey
1 tablespoon apple cider vinegar
1/2 cup red cabbage, finely shredded
2 tablespoon walnuts, chopped
3 tablespoons dried cranberries
16 large leaves endive
Method
- Toss pears in with lemon juice and set aside.
- Combine, yogurt, blue cheese, honey, and vinegar in a bowl; season with salt and pepper.
- Add walnuts, pears, cabbage, and cranberries; toss well to coat.
- Place a spoonful of salad on each endive leaf.
Makes 16.
Tags: Blue Cheese, Cranberry, Endives, healthy, Pear, prosciutto. easy appetizer, Salad
Posted in Appetizers | No Comments »
Friday, December 18th, 2009
Fig and prosciutto are a classic combination. Search out La Quercia prosciutto or other brands that use humanely-raised, heritage pork.
Ingredients
16 thin slices prosciutto
16 whole dried figs
Fresh pepper, coarsely ground
Method
-
Wrap a slice of prosciutto around each fig. Grind pepper on top and drizzle with olive oil.
Makes 16.
Tags: Figs, prosciutto. easy appetizer
Posted in Appetizers | No Comments »
Thursday, December 17th, 2009
I love these. They are, tasty, easy and pretty, the three things that I look for in hors d’ouvres. Try experimenting with different toppings.
Ingredients
16 dried apricots
8 teaspoons goat cheese
1/4 cup chopped, shelled pistachios
1/2 teaspoon honey
Freshly ground coarse pepper
Method
-
Top each apricot with 1/2 teaspoon of goat cheese. Top with pistachios and drizzle with honey. Sprinkle with pepper.
Makes 16.
Tags: Apricot, easy appetizer, goat cheese
Posted in Appetizers | 2 Comments »
These fun and interesting appetizers are sort of like hush puppies with flowers. The floral taste is very subtle, especially, if you go too heavy with the batter, like I did. A lighter touch or a tempura batter would highlight the floral taste better.
