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Do you have recipes or a cookbook to recommend for dim sum and other oriental appetizers? I love them but they look so daunting to make. Thanks!
get some black pepper boursin and heat it up slightly. it is absolutely wonderful on crackers (or bagels for just a snack!).
http://www.boursincheese.com/recipes/flair/01appetizers.htm
Boursin cheese and salami (the really thin slced kind from the deli). Put out slices of salami and invite guests to slather some cheese on the slice and then role it up! Yummy!
i haven't tried this yet, but i saw a recipe for grilled brie. they took the full wheel of brie and put it on the bbq for a few minutes each side. then the sliced off the top rind and used it like a cheese fondue. you could do that and have some slices of bread for dipping.
another way with brie is to rub cumin into the rind, then put mango chutney and peach preserves on top and sprinkle with cashews. pop it into the oven and serve warm. i have used slightly spicy chutney and everyone loved it.
this one gets devoured by all..we are cheese fanatics though...
2 tblsp. butter
2 firm bartlett pears, peeled, & diced
1 tblsp.lemon juice
30 ml sweet marsala or ruby port
1/2 tblsp. honey
1/8 tsp. salt
250 gr. cheese either above
1/4 cup tosted chopped pecans
salt & pepper
In a large non-stick melt butter
over med-high heat add pears & lemon juice. Cook stirring often until caramelized & tender.
Add port, honey, salt & pepper, cook until liquid is absorbed.
Transfer to bowl to cool. ( I make this ahead, even the day before)
Now the rest is up to you..you can use phyllo or puff pastry. The days where I'm very overwhelmed I use pillsbury croisant rolls...just unroll, & seal the perforated edges together ( make sure this part is done well)
Place your cheese in the center of which ever dough you've chosen..spread the pear mixture on top & sprinkle with the nuts. seal the dough tightly .Can be frozen at this point for up to 2 weeks. Just line your container with wax paper- bake from frozen ( allow extra time though)
Bake on parchment paper in 375 dgree oven for about 13 mins. or until golden.
If you haven't worked with phyllo let me know & I can give you the instructions...
fast & easy..make ahead, wrap tightly in plastic wrap & refrigerate...
1 baquette
Roasted red peppers
black olive tapenade
fresh basil leaves
creamy goats cheese
1 garil clove & olive oil
Mix together in processor-cheese, garlic & olive oil.
Cut baguette in half, take out some of the centre...spread one side with olive paste, the other with cheese mix. top w/ red pepper, & whole basil leaves. Sandwhich together...when ready to serve, slice in pieces about 2 fingers wide.
If you have an electric knife I prefer to use it...Lay them flat on a platter so the colours show...
Here are some you might like to try!
Olive cheese Puffs
24 stuffed green olives
1/4 cup soft butter
1 cup old cheddar cheese grated
1/4 tsp. salt
1/2 cup flour
1/4-1/2 tsp. paprika
Blend cheese and butter. Stir in flour, salt, paprika. Mix very well. Mould some dough around each olive. Put on large cookie sheet. Refridgerate until cold abt 20 min.(Dough stays on better while cooking if they are cold first). Bake at 400 for 10 min. or until golden. These may be frozen and reheated in foil for 5 min. at 325.
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Olive tapenade
1 1/2 cups pitted green olives
1 1/2 cups pitted black olives
2 tsps. fresh orange zest
2 tsps. fresh lemon zest
2 flat anchovy fillets in olive oil, drained
2 garlic cloves, crushed or finely chopped
1 tbsp. chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper
In a food processor, finely chop olives; transfer to a medium bowl. Stir in orange and lemon zest.
Using flat side of a large knife, mash anchovies with garlic to form a paste. Add anchovy mixture, parsley, oil, and pepper to olives; stir until blended. Spread on baguette slices.
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Sausage Stuffed Mushrooms
3 Italian hot sausages, casings removed
1 1/2 tsp. dried oregano
1 cup freshly grated Parmesan cheese
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Makes 24.
i entertain frequently too and find i like to keep mixing things up. i usually pick one ethnic focus.
lately it is all asian. i have been doing light dim sum style appetizers, like pan fried or steamed vegetable dumplings with various dipping sauces, small steam buns, rice paper wraps, thai coconut shrimp, marinated tofu....
or a mediteranian focus with variety of great olives, antipasto, cheeses, ace bread (maybe only available in ontario though), flavoured olive oil to dip bread in.
or polenta rounds with a sundried tomato & black olive tapenade. i like to grill my polenta, but broiling or frying works too.
Fairly common, but always go fast:
hummus and toasted pitas
and
roasted red pepper dip is quite good as well.
We entertain quite a bit. It seems I always end up making a baked brie, cheddar tarts with pepper jelly or seafood dip -- boring. We like most foods and I'm willing to try anything once.
Have you ever made Olive Puffs before? I make these every Christmas and my family really likes them. You can use cocktail onions instead of green olives. I have also always wanted to try substitiuting black olives and feta in the recipe but never have. The recipe is in one of the Best of Bridge cookbooks but if you don't have it and are interested then I can post the recipe. Maybe you aren't an olive fan though...
can you list a few things you love or hate?
great brie app.
lobster
crab
anything in particular you really love? I have tons...