Appetizers
Spicy Tots
Tater Tots – the ultimate potato product I have noticed that Tater Tots are showing up on many restaurant menus. You’ve gotta admit, there are “freaking” good. Yes, I am a Napoleon Dynamite fan. I love the complete blur of “what the hell decade is this anyway”!? Randy: Napoleon, give me some of your tots. Napoleon Dynamite: […]
Continue ReadingMini Crab Cakes with Lime Mayonnaise
Put the Lime in the Crab Cake Okay, Barbara, here is another hors d’oeuvres that is freezable. I don’t even like crab cakes, but these were delicious. I have completely tweaked this recipe and changed the wasabi mayo to lime. Mini Crab Cakes with Lime Mayonnaise Makes about 2 dozen 8 oz jumbo […]
Continue ReadingGrilled Beef Negimaki Rolls with Asparagus & Scallions
More hors d’oeuvres….. I catered an event for 30 Japanese guests on Saturday. It was meant to be a party, but there was not much to celebrate. It’s devastating. Anyway, I made many new hors d’oeuvres that I had never made before and was quite pleased at how they turned out. One of the favorites […]
Continue ReadingQuesadilla Loco
Quesadillas make a great lunch. I love coming up with different interesting combinations. One of my favorites is apple / pear and cheddar. Slice the apples paper thin and use a sharp white cheddar. Kids seem to really like this on Here are some other ideas: Cheddar & Chutney Goat cheese, caramelized onions & walnuts […]
Continue ReadingBacon Cheddar Deviled Eggs
Devilishly Good EGG TIPS: Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate […]
Continue ReadingCheesy Chili Dip
Game Day Dip or Dame Gay Dip? If you must watch the super bowl, this is a wonderful dip that I made up. You can make it ahead a store in the fridge until ready to bake. Make sure you put the beer glasses in the freezer! Cheesy Chili Dip 8 oz cream cheese […]
Continue ReadingRed Pepper, Garlic & Pecorino Gourgères
A well crafted event Saturday night, we went to my husband’s company “Holiday” party. It was at Craft in Los Angeles, which is one of the best restaurants. They took over the whole place. When we walked in we were greeted with a glass of wine (there was also an open bar) and then promptly offered hors […]
Continue ReadingMock Chopped Liver
A Sabbath appetizer I was just invited to a Bar Mitzvah and chopped liver immediately came to mind. I actually do not like chopped liver, but I love Mock chopped liver. Vegetarian Chopped Liver is very frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this […]
Continue ReadingWonton with Asian-Style Mushrooms
The Wonderful Wonton I love all the interesting things you can do with wonton wrappers. I am always looking for new hors d’oeuvres recipes. Here is one using mushrooms and ponzu sauce. Wonton with Asian-Style Mushrooms Makes 20 hors d’oeuvres 20 wonton wrappers, cut into rounds (use a cookie cutter) and shallow fried until […]
Continue ReadingCheese Ball
A Retro Appetizer While you are watching Mad Men, way not have a retro appetizer? Serve a cheese ball! Maybe not bring back the secretary chasing and the smoking, but the cheese ball and the Old-Fashioned could use a re-intro. Cheese Ball 2 (8 oz) packages cream cheese, softened 10 strips bacon, fried crisp, then […]
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