Cuisine: appetizers
Roasted Shrimp Cocktail Louis
This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, Cook Like a Pro. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful.
By - Prep: 15 mins
- Cook: 10 mins
- Yields: 8 - 10 Servings
Red Pepper, Garlic & Pecorino Gourgères
These Red Pepper, Garlic & Pecorino Gourgères are divine. A perfect make-ahead hors d'heurves for your holiday party, or any party! Gourgères is a baked savory choux pastry made of choux dough mixed with cheese. Basically, they are cheese puffs. These infuse puréed red pepper and garlic into them. I very recently posted a recipe for plain cheese Gourgères.
- Prep: 10 mins
- Cook: 20 mins
Cheese Ball
The Cheese Ball is the centerpiece of any Midwest cocktail party. There are many variations of this recipe. Last year I made this Sun-Dried Tomato & Basil Cheese Ball. I am not a big fan of serving a boring cheese platter at a party. It usually doesn't get eaten. I guarantee this cheese ball will be the hit of your next party. Cheese balls were all the rage in the 1970s. So easy to make and the best part is that it has to be made ahead, so you can enjoy your party.
- Prep: 15 mins
- Cook: 10 mins
Parmesan Cheese Biscuits
When my husband and I lived in London, our eccentric friend Sandra introduced us to these Parmesan Cheese Biscuits. They are very easy to make and unusual. I use mini cookie cutters and cut them into shapes – usually pigs or Scottie dogs. Unfortunately, couldn't find fun shapes for this batch. These would go well with any cocktail.
- Prep: 15 mins
- Cook: 20 mins
Gourgères
Gourgères is a baked savory choux pastry made of choux dough mixed with cheese. Basically, they are cheese puffs. My daughter Zoe, went to a book signing for this new book by Rebekah Peppler, Apéritif, Cocktail Hour the French Way. She says the French have perfected the casual, pre-dinner practice of drinks and snacks. I thought Eric and I had perfected that! Anyway, it's a wonderful book and the cheese puffs are great for any party.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 8 Servings, about 40 gougères
Sausage with Cranberry, Sage and Orange Zest Pinwheels
One of my favorite things to do is to develop recipes. I am always trying to add more hors d'oeuvres to my repertoire. I wasn't sure how these Sausage with Cranberry, Sage and Orange Zest Pinwheels would turn out. The combination of cranberries, sage and orange zest really works well with the sausage. They got rave reviews and are perfect for holiday parties.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 12 Servings
Japanese Deviled Eggs
I created these Japanese Deviled Eggs yesterday for a dinner party we went to. The eggs are marinated in soy sauce, mirin, garlic, and ginger. I love experimenting with new versions of a classic dish.
- Prep: 25 mins
- Yields: Makes 12 eggs
Fried Squash Blossoms Stuffed with Mozzarella & Basil
My daughter Grace made these Fried Squash Blossoms Stuffed with Mozzarella & Basil. They are the epitome of summer! Served with warm marinara sauce for dipping. YUM!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Butternut Squash Tart with Fried Sage
My very talented daughter Zoe made this Butternut Squash Tart with Fried Sage. It's drizzled with honey that has been infused with red Thai chile. It's sweet and spicy which become a match made in heaven. It's topped with crispy fried sage leaves straight from her herb garden.
- Prep: 25 mins
- Cook: 45 mins
Elba’s Deep Fried Dill Pickles
My Aunt Elba is famous in the family for making deep fried dill pickles. I was secretly hoping that she would make them while I was visiting. They are seriously good and extremely addictive. Her fried pickles are the best ones I have ever had.
- Prep: 15 mins
- Cook: 5 mins
- Yields: 6 Servings
