Cuisine: appetizers
Vegetable Sushi
Rolling sushi is not as hard as it seems. I have been making these Vegetable Sushi rolls for years. I learned this recipe and technique from Ina Garten. There are countless YouTube videos, which have many tips on how to do it. I love the beautiful colors of the vegetables.
By - Prep: 30 mins
- Yields: Makes 40 appetizers
Shishito Peppers
Japanese Shishito are glossy, green peppers, about 3 inches in length, that are great finger foods, snacks or appetizers.
Cheese Snackles
Cheese Snackles - My brother-in-law Russell came last week and brought us a bag of these fabulous cheese crackers. They were so good, I asked him to get the recipe from his friend, Rose-Marie, who is constantly asked to bring them to social gatherings. She got the recipe from her friend Ann who died at age 50 in 1989, so she is glad to have her friend remembered. Thank you Rose-Marie!
- Prep: 10 mins
- Cook: 15 mins
- Yields: Makes about 60
Chicken Liver Pâté with Sage, Apple and Thyme
I made this pâté using chicken livers. I was really the other ingredients that I found appealing. We happen to have a monstrously large sage plant in the back garden. Also, the apple gives it a hint of sweetness. I know most sane people would never dream of making pâté, but it's easy once you get over the whole liver thing!
- Prep: 10 mins
- Cook: 15 mins
- Yields: Makes about 2½ cups
Sweet Mini Pepper Poppers
Sweet Mini Pepper Poppers are an easy appetizer for any party. There are endless ways to fill these mini peppers.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 30 Servings
Cucumber Pineapple Shrimp
Cucumber Pineapple Shrimp is a really simple and refreshing combination of flavors and makes a wonderful party appetizer. When I cater a party, I usually serve several hors d'oeuvres. I always like to serve some hot and some cold.
- Prep: 5 mins
- Yields: Makes 32 appetizers
Purple Baby Artichokes in White Wine and Garlic
These beauties just came from the farmers market. The baby Purple artichoke is more properly and commonly known by its given name, Fiesole. They are easy to prepare, cook and eat because they haven’t developed the fuzzy portion of the choke in the center.
- Prep: 10 mins
- Cook: 25 mins
Deviled Eggs with Tarragon and Cornichons
Deviled Eggs with Tarragon and Cornichons - Who doesn't love deviled eggs? One of my favorite variations of deviled eggs are Eggs Mimosa made with avocado, which is a brilliant combination. My husband happens to love tarragon and cornichons, so we had to try it.
- Prep: 15 mins
- Yields: Makes 24 eggs
Cream Cheese and Olive Dip
My brother-in-law, Todd, made this Cream Cheese and Olive Dip. I am not a fan of olives, but if you are, you will love this dip. I really wish I liked olives!
- Prep: 5 mins
Lemon Tabasco Aioli
I went to happy hour at McCormick & Schmick’s, which is a seafood restaurant. I ordered the Crispy Shrimp Croutons with Lemon Tabasco Aioli. It was particularly delicious. Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. It's basically garlicy mayo. There are many variations. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' and òli 'oil'.
- Prep: 1 hrs 5 mins
- Yields: Makes 1 1/3 Cups
