Appy Girl- need suggestions for appetizers please!

Hi,  I know you're the one to ask for appetizer recipes but all are welcome to contribute!  I've read lots of your posts and I'm wondering if you'd be willing to dig into your supply of recipes for me and pull out a few winners.  My sister is hosting an open house on Saturday.  She worked for over 6 years renovating an old home and it having a small party on Sat. afternoon to show it off to some of the folks that helped her during the process.  She is getting a cold cut platter, shrimp, and kabobs for the grill.  Mom is making potato salad and a spicy relish dip. It's going to be pretty informal but it's also going to be 90 plus degrees in Boston that day.  Any suggestions for light, summery appetizers.  We'll be setting the food up in the house and it will be a smallish gathering- 20 or so people.  All suggestions will be truly appreciated!  nkiar

 Nice to meet you nkiar, I will be more than happy to help you with some great treats~  I have several that are easy and many can be made up ahead of time~  Are there any restrictions or allergies that you know of~  as one of my all time favorites contains nuts~  I'll get right to work ~  Janie~  Your Sis has done something that I have always wanted to do~  I love antiques and have refinished quite a few`~  its a lot of work but, with the natural beauty restored, it can't be duplicated~  hats off to your Sis~  Sincerely  Janie~

Thanks for such a quick response!  No allergies and the only restriction is that a good friend has "texture issues" and is not a fan of cheese.  But there will be plenty of things available so don't let that prevent your creative juices from flowing!  The house is amazing! It's been in our family for about 100 years and is in an historic section of Boston.  She and my dad did all the work themselves- except for the major plumbing and electrical.  It was a complete gut job.  We're so proud of them and thrilled to help them show it off to everyone.  I look forward to checking my email tonight- I'm on my lunch hour at work right now.  thanks again! nkiar

I'll make sure that they are all "First Class"  Appys~  Janie~

Mushrooms Stuffed With Walnuts, Cheese and Spinach

Ingredients

12 medium sized mushrooms

1 Tbs olive oil

1 Tbs sweet butter

1/2 cup finely chopped onion

2 Tbs coarsley chopped walnuts

1 clove of garlic, minced

5-oz of chopped spinach, thawed and squeezed dry

1 -oz of feta cheese

1-oz gruyere chees, shredded (  can use a nice imported swiss)

1 Tbs fresh dill ( can use less or use dried, if using dried use less)

salt and pepper to taste

Remove the stems from the mushrooms. Wipe the caps clean(  I use a mellon baller to hollow out the mushrooms even more )

Heat the olive oil  and butter together. Add the onion and cook until tender and lightly colored.    Add the walnuts and garlic to the onions and cook for (1) minute.  Add the spinach and cook for another minute.  Remove from the heat and cool slightly.  Stir in the cheese, dill, salt, and pepper to taste  (  at this point you can do a small taste test and add any more of any one thing that you wish to add~  I have gone back and sauted up a little more spinach .

Arrange the mushroos in a baking dish and stuff each cap~  Set the dish in the upper third of the oven and bake for 8-10 minutes.  Check after 8 minutes, especially if the mushrooms are on the smaller size~  personally I feel that the Medium~ ( Not large ones are the best to use for these types of recipes.) I always try to keep them all the same size.  I have found that the small ones are almost a waste as they hold very little filling and they shrink up very easily before the others are done.  Plain White Buttons are fine for this recipe as the ingredients speak for themselves and are very compatable~

Crab Stuffed Baby Portobello Mushrooms

Ingredients

1/4 cup plus (1) Tbs olive oil

1 Tbs each, butter,chopped garlic, chopped shallot

10 baby portobello mushrooms, stemmed

salt and pepper to taste

1 Tbs each, chopped red bell pepper, chopped green pepper and chopped orange pepper

8-oz of lump crabmeat

1-1/2 tsp hot sauce and worcestershire sauce

2 Tbs each, mayonnaise,dijon mustard and old bay seasoning

1/2 cup bread crumbs ( may use less)

Oven set at 350.  Combine 1/4 cup of the olive oil and butter in a saute pan.  Add the garlic and shallot and saute for 2 minutes.  Add the mushrooms and saute for  2 minutes. Remove the mushroomand plac stem side down on a sheet lined with parchament paper.  In the same pan heat the remaining (1) Tbs of olive oil and add all peppers, saute (1) minute.  In a seperate bowl combine the crabmeat, hot sauce, worcestershire sauce, mayonnaise, mustard, old bay and a pinch of salt and pepper.   Spoon this mixture into the mushrooms and sprinkle with the bread crumbs.  Bake for about 10 minutes~  Check after 8 as the mushrooms are already par cooked.

*  I like to place the mushrooms on paper towels upside down while finishing up the filling as sometimes the mushroom will start to produce some juices and this is a way of allowing it to drain out rather than in~

Scallop Stuffed Mushrooms Wrapped in Bacon

This is such an easy recipe that it now come right off of the top of my head~

Again I like to use Firm Medium White Mushrooms ~  I usually make a full (1) pound box, sorting out the small ones~  I but fresh scallops( The larger ones) and marinade them in a marinading sauce, I have used several  types and  I have even purchased bottled ones,  But use your favorite seafood marinating sauce~  Italian dressing will work too`  Marinade for about 1/2 hour~  Place (1) scallop, if too large cut to fit inside of the mushroom( which I like to hollow out first) Then take (1) slice of bacon and if necessary cut in 1/2 and wrap it around the mushroom~ secure with a toothpick and bake at 350 for about 15 minutes~  The size of the bacon will depend on the size of the mushroom and that applies to the baking time as well~  I usually cut mine in 1/2  and I like to have the seams over the mushroom opening and slightly to the side so that the bacon drippings will seap into the mushroom flavoring up the scallop even more~

Marinated Shrimp Scampi  ( I used a Grapefruit, which I cut in 1/2 and stuck each fancy speared shrimp into the skin of the grapefruit~) Then I surrounded the entire bottom edge of the grapefruit with assorted olives, some were stuffed and some were just plain kalamatas~ I also added a grape tomato the each speared shrimp as well for further presentation~ Just be sure to leave a little room at the base so that the shrimp does not come in contact with the grapefruit and place the tomato on top~

ingredients

2 pounds of fresh or frozen jumbo shrimp

1/4 cup olive oil

1/4 cup white wine or dry vermouth

6 cloves of garlic, minced

2 tp finely shredded lemon peel

1/2 tsp each, crushed red pepper and salt

2 Tbs fresh  snipped parsley

Peel and devein the shrimp, leaving the tails intact.  Rinse and pat dry.  Combine all ingredients and mix well.  Place the shrimp and the scampi marinade in a large plastic bag and chill for (1) hour.  Remove from the marinade and reserve  the marinade.  Broil each shrimp, 4-5 " from the heat sourch,  basting with the marinade as you go along.  Broil for 2-4 minutes~

*  These can also be grilled inside on a grill pan, baste halfway through~  I have also used this same process on cooked shrimp~  If you want them served cold~ Just make up the marinade and allow the cooked shrimp to mellow out in the marinade~  No cooking is necessary same results less stress~  Just dress them up ~

I have a few asparagus ones to add as well as a Spinach Ball ~

* All of these recipes are T & T~  Janie~ 

I made up a batch of these this paste weekend and the kids went nuts over them~  I like them because they were not only tastey but made such a great presentation and No Bread~ 

I used fresh asparagus. Fresh Jersey is in so I grabbed  a bunch~  I used  thinly sliced imported Ham and Turkey~  Imported swiss cheese and  some boursin cheese~  In the past I have used Proscuitto and Swiss, but thought that some other  varieties would be nice~

I sauted the asparagus In some garlic infused olive oil. Snap the tough ends off  first and try to keep them all the same  length, trimming if necessary, but they must be long enough to wrap around the meat and cheese.~  I cooked them for maybe 3-4 minutes you want them crisp tender~  Then I took a slice of ham and cut it in 1/2 spread some of the softened cheese on the ham, then took a piece of cheese and cut that in 1/2 as well and added (1) cooked asparagus spear.  Roll up and when you get to the end spread that last little roll with a little more softened cheese.  It will act as glue which will help keep them sealed. Chill well, covered~

You want the tops to stick out like feathers and leave the bottom uncovered as you are going to stand them up~  and the bottom has to be flat. They look so cute~  I alternated with both meats  and I think that this was the Star Appy~ 

I served mine in several clear glasses~ 

If you like I have made another one much like this one only it is baked~  But for this time of the year~  This one is perfect and I made them up hours before the kids arrived~

Salami might be good too, only you may want to use a dijon mustard~  They can be cut into logs but this makes a much nicer presentation~  no forks needed either~  its truly finger food~  Janie

This is a wonderful super rich cheese ball.  It does not make a whole lot, and it  can be really dressed up.`  I like to place it in a saran wrap lined bowl. I add some chopped pecans or walnuts on the bottom first, then add the spinach cheese mixture.  chill and when serving time comes invert onto a platter so that the nuts are now on top~  The platter looks real pretty if you cover the serving dish   with some curly leafed lettuce or red and green lettuce. Scatter some carrot nuggets or olives or grape tomatoes around the base and for the top of the ball a few basil leaves with a radish rose in the center ~  I even buy small artificial flowers such as a small red rose or a daisey, and incoporate them into many apperizer trays~  Always go the extra mile for that perfect Tray~  It will go noticed!~  Janie ~  I spend as much time decorating the finished dish as I do preparing it~  Platters, bowls and serving dishes always match the recipe~ 

Spinach Ball

Ingredients

3 -oz each, blue cheese and cream cheese

(1) package of spinach~  I use fresh and I just eyeball it~ ( fresh baby Spinach) Light chop

2 Tbs mayonnaise

1 Tbs worcestershire sauce

1 tsp tabasco ( have used plain hot sauce)

1/4 cup finely chopped onion,( have used red)

2 cloves of garlic, chopped ( if you use garlic infused olive oil, leave this out of the recipe)

Combine all ingredients and form into a ball, roll into the chopped nuts, wrap in plastic  wrap and chill overnight for best results~( the mold method works after 6 hours)

I have made this several ways`  First is to use the fresh, recipe as written or I have also sauted the spinach in some garlic infused olive oil, along with the onion cooled then proceded with the rest of the recipe.  Both were very good~ 

Asparagus Puffs`~  always a winner

Ingredients

1/2 pound of fresh asparagus, cut into 1/2 " pieces (  I saute the asparagus in some minced garli for about 3 minutes~  Then set aside

3/4 cup milk

5 Tbs butter, cut into small pieces

1/2 tsp salt

1/4 tsp curry powder

3/4 cup flour

pinch of cayenne

3 eggs

1 cup semi firm cheese such as cheddar, edam or gruyere or swiss or if you want a little more heat  pepper jack, but sure to include the parm~

1/2 cup parm cheese ( a must)

Bring the milk and butter to a boil  Combine the flour, cayenne curry powder, salt. Remove the mixture from the heat and add the flour mixture all at once.  Use a wooden spoon to mix everyting well.  The batter will pull away from the side of the pan when it has been mixed well. Return to the heat and cook for about 30 seconds in order to cook the flour.  Remove from the heat and allow to rest for a few minutes.  Add the eggs one at a time. Then add the chopped asparagus,  the 1 cup of cheese and the 1/2 cup of parm cheese. Mix to incoporate.

Line a sided sheet pan with parchment paper.  Use a cookie scoop as a measure and drop the batter onto the prepared sheet pan..  Bake in a 400 degree oven for about 15-20 minutes

Tomorrow  add ~ Rosies Shrimp Butter and Kates Bacon Wrapped Chicken Strips~   Super easy and works great as a fill in~   and the ever loving Spinach squares~  Janie

Oh boy do these sound good. I'm so excited!! Thank you so much!  I think I'm going to try the Asparagus Puffs and the bundles wrapped w/ham or turkey.  THe walnut and spinach mushrooms are probably going to make the cut and I don't even like mushrooms! My only reservation is that I'll have to make them, transport them and then pop them in the oven at her place and given how hot it's going to be- she may not want the oven going.  Can't wait to see the others you mention.  Thanks so much for taking the time to post all of this- I really apreciate it! nkair

Hi Appy,

I'm glad to finally get a chance to give you an appy idea.  How about tortellini kabobs?  They are easy and yet impressive looking.

If you can get tri-color tortellini it looks even better but if, not the plain ones are wonderful too.

You'll probably need about 3 lbs. of frozen cheese tortellini

A bottle of Kraft Zesty Italian dressing 

A package of dry Zesty Italian dressing mix

A package of 6" skewers

An orange

Cook tortellini according to package directions (don't over cook!) Cool quickly and completely . Put in large zipper bag and add the dressing mixes. You probably won't need the whole bottle of Zest, use your judgement.  It's still good if you don't have the dry mix but it does add some zing.  Marinate over night and then skewer 3 per skewer and stick into an orange starting at the bottom and working your way up.  You can also add chunks of salami and or black olives to these kabobs. 

They taste good, look impressive and are heat friendly.

Cheryl

Crab Cheesecake

1 cup crushed Ritz crackers
3 tablespoons melted butter
2 8 ounce packages cream cheese
3 medium eggs
¼ cup sour cream
1 tsp. fresh lemon juice
2 teaspoons grated onion
½ tsp. Old Bay seasoning
1 drop Tabasco
1/8 tsp. freshly ground black pepper
1 cup backfin crab meat
½ cup sour cream

Make cracker crust to line bottom of a 9″ spring form pan. Mix crushed Ritz crackers with melted butter. Press over the bottom of the pan Bake 10 minutes at 350º. Set aside to cool. Turn oven to 325º.

To make filling, beat cream cheese, eggs and sour cream until fluffy: Add lemon juice, grated onion, Old Bay seasoning, Tabasco and pepper. Stir in 1 cup backfin crab meat, shredded and picked over to remove the shell. Mix well. Pour into cooled crust. Bake 50 minutes at 325º until cake is set.

Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. Remove sides of pan. Spread the cake with sour cream. This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canapé to 12 or more.

Strawberry Salsa

Ranch Dip & Veggies

3/4 cup sour cream,

1/2 cup mayonnaise,

1/3 cup chopped fresh flat-leaf parsley,

1/4 cup chopped fresh chives,

1/4 teaspoon minced garlic,

1/4 teaspoon salt,

1/4 teaspoon black pepper

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).

Serve dip with baby carrots, sugar snap peas, cucumber slices, grape tomatoes and celery sticks.

lol~  Gm  all~  I really have to laugh Cheryl~  I just went breezing through the appy thread and by George I plucked out a tortillini one~  What a great idea~  Mine is just a tad different, but your sounds wonderful as well~  Tortillili, olive and cheese kabobs~    This one too makes a very nice presentation~  They can be customized to fit your liking~  I like to use the smaller 6" skewers.  The larger one look like weapons to me~    There really is no set recipe,  Just buy some  cheese filled tortillni or any flavored tortillni ~  cook as directed on the package, then start threading them onto skewers~ add some other ingredients in between to dress them up~  here are some suggestions~  cubed cheese` Provolone or Jack ~  olives `kalamata`~~  Grape tomatoes~  Cubes of pickled red and green peppers.  ~  Then once they are all assembled lay them in a baking dish and brush them all over with some Zesty Dressing or as Cheryl suggested.  I like to use a basic oil and vinegar dressing and add some purchased pesto~ to it~  This makes a very nice marinade for them to soak in until serving time~  Another one that does not require a knife and fork and a great one for making up ahead of time~

Gm twinkle `  Great little recipes~  as always~  ~  I'll add a few more and it sure looks like you are going to have one grand party  Janie

Thanks Wackomom and Twinkle!  The tortellini sounds yummy as does the cheesecake and salsa and dip.  It's going to be a difficult decision arond which ones to make.  I'll let you know how it goes!  nkiar