Meat turnovers are a traditional Spanish appetizer. Yields about 40 turnovers.
For dough-
Ingredients:
3/4 cup lard or shortening
1 T. salt
3/4 cup hot water
V.S.P. Cut shortening into flour. Dissolve salt in water and add to flour mixture. On a floured pastry board, roll out the dough as thin as possible. Cut circles about 3-1/2 to 4 inches in diameter out of the pastry. Put about 1 tablespoon of filling on each round. Pinch edges or crimp them with a fork. Fry in deep oil at 380 degrees. Drain on paper towels and serve hot.
For filling:
Ingredients:
2 T. oil
1/2 lb. ground pork
1 small onion, chopped
1/2 green pepper, chopped
60 medium pitted olives
2 T. raisins
1 t. paprika
V.S.P. Sauté the onions with the pork. Add the remaining ingredients and mix well. Season to taste with salt and pepper. At this point, when you have removed filling from the stove, you can add 1 chopped hard-cooked egg to the filling if you wish.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Wednesday, August 31, 2011
Champinones al Gratin - Mushrooms au Gratin Recipe
Mushrooms au gratin are delicious and are best when made with Michigan mushrooms. This will serve six.
Ingredients:
1 lb. mushrooms
2 T. fine bread crumbs
1/4 cup chopped parsley
Salt to taste
1/4 t. red pepper flakes
1 T. oil
1 cup dry white wine
1 t. butter
Stock, if necessary
V.S.P. Wash the mushrooms under cold running water. Remove and chop the stems. Mix with the parsley and bread crumbs. Lay mushroom heads down in a buttered baking dish and cover with the mixed ingredients. Sprinkle with salt and pepper and the oil. Pour in the wine and bake in a 350 degree oven about 20 minutes. If the wine evaporates too quickly, add some beef or chicken stock. Serve.
Ingredients:
1 lb. mushrooms
2 T. fine bread crumbs
1/4 cup chopped parsley
Salt to taste
1/4 t. red pepper flakes
1 T. oil
1 cup dry white wine
1 t. butter
Stock, if necessary
V.S.P. Wash the mushrooms under cold running water. Remove and chop the stems. Mix with the parsley and bread crumbs. Lay mushroom heads down in a buttered baking dish and cover with the mixed ingredients. Sprinkle with salt and pepper and the oil. Pour in the wine and bake in a 350 degree oven about 20 minutes. If the wine evaporates too quickly, add some beef or chicken stock. Serve.
Champinones en Escabeche - Pickled Mushroom Recipe
Pickled mushrooms are ideal for whenever you entertain. Serves four or five.
Ingredients:
1 lb. mushrooms
1 large bay leaf
12 peppercorns
2 cloves garlic
1-1/2 t. salt
3 cups vinegar
V.S.P. Wipe mushrooms well with a cloth. Heat vinegar until warm. Put mushrooms in a glass jar, and add spices, garlic and vinegar. Cover jar and refrigerate 2 days. Serve.
Ingredients:
1 lb. mushrooms
1 large bay leaf
12 peppercorns
2 cloves garlic
1-1/2 t. salt
3 cups vinegar
V.S.P. Wipe mushrooms well with a cloth. Heat vinegar until warm. Put mushrooms in a glass jar, and add spices, garlic and vinegar. Cover jar and refrigerate 2 days. Serve.
Sunday, August 21, 2011
Pickled Grapes Recipe
This zakusky (appetizer) should be made a week before you use it. They can keep in the refrigerator for several months, however, if you happen to have any left over. They are excellent served with vodka.
Ingredients:
1 lb. seedless grapes stripped from stems
6 oz. wine vinegar
6 oz. water
3/4 t. salt
5 T. sugar
3 peppercorns
1 clove
V.S.P. Step 1. Wash the grapes and put them in a glass jar.
Step 2. Put all the other ingredients in a stainless steel saucepan and bring to a boil. Remove from heat, cool and pour the liquid over the grapes.
Step 3. Cover jar tightly and refrigerate 6 or 7 days.
Ingredients:
1 lb. seedless grapes stripped from stems
6 oz. wine vinegar
6 oz. water
3/4 t. salt
5 T. sugar
3 peppercorns
1 clove
V.S.P. Step 1. Wash the grapes and put them in a glass jar.
Step 2. Put all the other ingredients in a stainless steel saucepan and bring to a boil. Remove from heat, cool and pour the liquid over the grapes.
Step 3. Cover jar tightly and refrigerate 6 or 7 days.
Eggplant Caviar Recipe II
Similar to another eggplant caviar recipe The Kitchen Mouse has given you, serve this on your favorite crackers or dark bread.
Ingredients:
1 medium eggplant, about 3 cups when cubed
1 t. salt
3 T. olive oil
3/4 cup minced onion
Salt and pepper to taste
Lemon juice to taste
1/2 clove garlic, optional
V.S.P. Peel and cube eggplant, discarding seeds, sprinkle with salt and let stand one hour. Squeeze eggplant to eliminate liquid. Heat 2 tablespoons olive oil in a frying pan or casserole. Fry eggplant slowly with minced onion until both are very soft. Chop them with edge of your spatula while frying. Off the heat, stir in one tablespoon olive oil, salt, pepper and lemon juice to taste. If you like, press or crush the garlic and add. Chill before serving.
Ingredients:
1 medium eggplant, about 3 cups when cubed
1 t. salt
3 T. olive oil
3/4 cup minced onion
Salt and pepper to taste
Lemon juice to taste
1/2 clove garlic, optional
V.S.P. Peel and cube eggplant, discarding seeds, sprinkle with salt and let stand one hour. Squeeze eggplant to eliminate liquid. Heat 2 tablespoons olive oil in a frying pan or casserole. Fry eggplant slowly with minced onion until both are very soft. Chop them with edge of your spatula while frying. Off the heat, stir in one tablespoon olive oil, salt, pepper and lemon juice to taste. If you like, press or crush the garlic and add. Chill before serving.
Saturday, August 13, 2011
Hors-d’oeuvre Varies - A History
Originally published May 7, 1984
Most of the glamorous restaurants of the world serve a galaxy of tidbits, both hot and cold, which fly under the banner of hors-d’oeuvre varies. These appetite stimulants are usually wheeled up to your table on a small trolley, each tier of which can hold up to twenty small dishes containing a colorful assortment of vegetables, marinated in olive oil and lemon juice and served a’la vinaigrette, or prepared a’la grecque with wine, olive oil, finely chopped onion, carrot and herbs. These trolleys come to us via France from Russia where the hors-d’oeuvre idea originated in the Russian Zukowski table, set up in a room adjoining the reception room and wheeled in to satisfy far-traveling guests before dinner. Thus it is not surprising to find Russian salad, hard-boiled eggs with a mayonnaise or sour cream dressing and pickled and preserved fish of all kinds included in the usual hors-d’oeuvre assortment.
The real purpose of the hors-d’oeuvre course is to stimulate the appetite, not to drown it. A correctly chosen complement of dishes should not contain too much mayonnaise or other dressings, but it should contain both cooked and raw foods so that the tastes and textures will vary as much as possible. Serve hors-d’oeuvre to best advantage in individual dishes or bowls.
Most of the glamorous restaurants of the world serve a galaxy of tidbits, both hot and cold, which fly under the banner of hors-d’oeuvre varies. These appetite stimulants are usually wheeled up to your table on a small trolley, each tier of which can hold up to twenty small dishes containing a colorful assortment of vegetables, marinated in olive oil and lemon juice and served a’la vinaigrette, or prepared a’la grecque with wine, olive oil, finely chopped onion, carrot and herbs. These trolleys come to us via France from Russia where the hors-d’oeuvre idea originated in the Russian Zukowski table, set up in a room adjoining the reception room and wheeled in to satisfy far-traveling guests before dinner. Thus it is not surprising to find Russian salad, hard-boiled eggs with a mayonnaise or sour cream dressing and pickled and preserved fish of all kinds included in the usual hors-d’oeuvre assortment.
The real purpose of the hors-d’oeuvre course is to stimulate the appetite, not to drown it. A correctly chosen complement of dishes should not contain too much mayonnaise or other dressings, but it should contain both cooked and raw foods so that the tastes and textures will vary as much as possible. Serve hors-d’oeuvre to best advantage in individual dishes or bowls.
Bean Salad Vinaigrette Recipe
Serves 4 to 6.
Ingredients:
1-1/2 lbs. green beans
Salted water
6 to 8 T. olive oil
2 or 3 T. wine vinegar
Salt and pepper to taste
2 cloves garlic, finely minced
Fresh parsley for garnish
V.S.P. Top and tail young green beans and cook them in boiling salted water until they are barely tender. While beans are cooking, combine remaining ingredients for dressing. Drain beans and toss while still warm in dressing. Chill and serve.
Ingredients:
1-1/2 lbs. green beans
Salted water
6 to 8 T. olive oil
2 or 3 T. wine vinegar
Salt and pepper to taste
2 cloves garlic, finely minced
Fresh parsley for garnish
V.S.P. Top and tail young green beans and cook them in boiling salted water until they are barely tender. While beans are cooking, combine remaining ingredients for dressing. Drain beans and toss while still warm in dressing. Chill and serve.
Haricots Blancs en Salade - Navy Bean Salad Recipe
Our Michigan grown navy beans are at their best when served in this salad. Serves four to six.
Ingredients:
2 cups dried navy beans
1 large Spanish onion, finely chopped
2 T. olive oil
1 clove garlic, chopped
1 bay leaf
1 t. salt
1 small green pepper
4 to 6 T. olive oil
Wine vinegar
1/2 Spanish onion, finely chopped
4 T. fresh parsley, chopped
1 t. prepared mustard
1 clove garlic, finely minced
Salt and pepper to taste
Olive oil
Juice of 1/2 lemon
Black olives for garnish
V.S.P. Soak beans overnight in water to cover. Drain. Sauté 1 finely chopped Spanish onion in 2 T. olive oil until golden. Add 1 clove garlic, chopped, bay leaf, 1 t. salt, 1 quart water and beans and simmer in this stock for about 2 hours or until beans are tender. Drain. Seed and dice green pepper and add to beans along with 4 T. olive oil and vinegar, salt and pepper to taste. Chill.
To make dressing: Combine finely chopped 1/2 Spanish onion, parsley, mustard, 1 clove mined garlic, salt and pepper in a bowl. Mix well and then pour olive oil, drop by drop as if you were making mayonnaise, beating the mixture all the time until the sauce thickens. Mix in lemon juice.
Arrange salad in a salad bowl; add salad dressing and toss until well mixed. Garnish with finely chopped parsley and sliced black olives. Serve.
Ingredients:
2 cups dried navy beans
1 large Spanish onion, finely chopped
2 T. olive oil
1 clove garlic, chopped
1 bay leaf
1 t. salt
1 small green pepper
4 to 6 T. olive oil
Wine vinegar
1/2 Spanish onion, finely chopped
4 T. fresh parsley, chopped
1 t. prepared mustard
1 clove garlic, finely minced
Salt and pepper to taste
Olive oil
Juice of 1/2 lemon
Black olives for garnish
V.S.P. Soak beans overnight in water to cover. Drain. Sauté 1 finely chopped Spanish onion in 2 T. olive oil until golden. Add 1 clove garlic, chopped, bay leaf, 1 t. salt, 1 quart water and beans and simmer in this stock for about 2 hours or until beans are tender. Drain. Seed and dice green pepper and add to beans along with 4 T. olive oil and vinegar, salt and pepper to taste. Chill.
To make dressing: Combine finely chopped 1/2 Spanish onion, parsley, mustard, 1 clove mined garlic, salt and pepper in a bowl. Mix well and then pour olive oil, drop by drop as if you were making mayonnaise, beating the mixture all the time until the sauce thickens. Mix in lemon juice.
Arrange salad in a salad bowl; add salad dressing and toss until well mixed. Garnish with finely chopped parsley and sliced black olives. Serve.
Cheddar Beer Spread Recipe
This is a favorite cocktail spread from Germany. Makes 1-1/2 cups.
Ingredients:
1/2 lb. mild cheddar cheese, grated
1/2 clove garlic, crushed
Dash cayenne
1 T. Worcestershire sauce
1/2 t. dry mustard
1/2 cup beer
V.S.P. Combine all ingredients in a medium sized bowl, mixing until very smooth. Chill. Remove from refrigerator a half hour before serving. Serve with crackers or pumpernickel.
Ingredients:
1/2 lb. mild cheddar cheese, grated
1/2 clove garlic, crushed
Dash cayenne
1 T. Worcestershire sauce
1/2 t. dry mustard
1/2 cup beer
V.S.P. Combine all ingredients in a medium sized bowl, mixing until very smooth. Chill. Remove from refrigerator a half hour before serving. Serve with crackers or pumpernickel.
Eggplant Caviar Recipe
This is a favorite of Russian and Near Eastern people.
Ingredients:
1 medium eggplant
Salt and pepper to taste
1/4 cup grated onion
2 cloves garlic, crushed
1 T. lemon juice
1 t. ground cardamom
1/2 ground fennel
Olive oil
V.S.P. Rinse and dry whole eggplant. Place it on a dry pan in a 350 degree oven and bake about 45 minutes. Test with a cake tester and remove from oven when soft. Skin the eggplant, mash the pulp and add the seasonings to taste. Stir in 3 or 4 T. of olive oil. Chill and serve as a spread on dark toast or pumpernickel. Garnish the serving dish with black olives.
Ingredients:
1 medium eggplant
Salt and pepper to taste
1/4 cup grated onion
2 cloves garlic, crushed
1 T. lemon juice
1 t. ground cardamom
1/2 ground fennel
Olive oil
V.S.P. Rinse and dry whole eggplant. Place it on a dry pan in a 350 degree oven and bake about 45 minutes. Test with a cake tester and remove from oven when soft. Skin the eggplant, mash the pulp and add the seasonings to taste. Stir in 3 or 4 T. of olive oil. Chill and serve as a spread on dark toast or pumpernickel. Garnish the serving dish with black olives.
Carrot Salad Recipe
This is a nice dish that everyone will enjoy.
Ingredients:
8 young carrots
2 T. grated orange rind
1/4 cup basic French dressing
2 T. mayonnaise
V.S.P. Add the orange rind to French dressing and chill one hour. Slice the raw carrots. Mix the dressing with the mayonnaise and toss lightly with the carrots. The dressing should just moisten the carrots, not make them wet. Refrigerate and serve.
Ingredients:
8 young carrots
2 T. grated orange rind
1/4 cup basic French dressing
2 T. mayonnaise
V.S.P. Add the orange rind to French dressing and chill one hour. Slice the raw carrots. Mix the dressing with the mayonnaise and toss lightly with the carrots. The dressing should just moisten the carrots, not make them wet. Refrigerate and serve.
Tomato-Egg Hors -d’oeuvre Recipe
These are very attractive and you may wish to serve them as a salad.
Ingredients:
Ripe tomatoes, 1 per person
Hard boiled eggs, sliced
Anchovy filets
Capers
Mayonnaise
Lettuce
V.S.P. Skin tomatoes and slice them rather thin to the base so that the slices fan out. Between the slices alternate thin slices of egg (we have also used thin slices of cheese). Put 3 anchovy filets and a few capers on each tomato. Top with a dollop of mayonnaise and serve on lettuce.
Ingredients:
Ripe tomatoes, 1 per person
Hard boiled eggs, sliced
Anchovy filets
Capers
Mayonnaise
Lettuce
V.S.P. Skin tomatoes and slice them rather thin to the base so that the slices fan out. Between the slices alternate thin slices of egg (we have also used thin slices of cheese). Put 3 anchovy filets and a few capers on each tomato. Top with a dollop of mayonnaise and serve on lettuce.
Salmon Rice Salad Recipe
This is another opportunity for you to demonstrate your artistic talents. This will serve 10 to 12 as an appetizer or 6 to 8 as a first course.
Ingredients:
1 cup uncooked rice
1 cup beet juice
1 cup water
Salt to taste
1 cup flaked canned salmon
6 green stuffed olives, sliced
1 red pimento, sliced
1 cup frozen peas, cooked with 1 t. basil
Chopped parsley
3 T. French dressing
3 T. mayonnaise
V.S.P. Cook the rice in the beet juice and water until all the liquid is absorbed and the rice is fluffy. Let cool. Add salt to taste. Lightly mix with salmon, olives, pimento and peas. Mix the French dressing and mayonnaise. Add only enough dressing to moisten the salad; it doesn’t need much. As you assemble the dish, check it for taste and eye appeal. Serve cool.
Ingredients:
1 cup uncooked rice
1 cup beet juice
1 cup water
Salt to taste
1 cup flaked canned salmon
6 green stuffed olives, sliced
1 red pimento, sliced
1 cup frozen peas, cooked with 1 t. basil
Chopped parsley
3 T. French dressing
3 T. mayonnaise
V.S.P. Cook the rice in the beet juice and water until all the liquid is absorbed and the rice is fluffy. Let cool. Add salt to taste. Lightly mix with salmon, olives, pimento and peas. Mix the French dressing and mayonnaise. Add only enough dressing to moisten the salad; it doesn’t need much. As you assemble the dish, check it for taste and eye appeal. Serve cool.
Herbed Clam Dip Recipe
Serve this dip with your favorite crackers or chips.
Ingredients:
3 oz. cream cheese
1 cup sour cream
1 10.5 oz. can minced clams, drained
1/2 t. dried basil
1 T. minced onion
1/4 t. garlic powder
1/4 t. salt
A few red pepper flakes
1 T. lemon juice
V.S.P. Soften cream cheese at room temperature, then blend with sour cream. Add remaining ingredients and mix thoroughly. Chill until serving time. Makes 2 cups.
Ingredients:
3 oz. cream cheese
1 cup sour cream
1 10.5 oz. can minced clams, drained
1/2 t. dried basil
1 T. minced onion
1/4 t. garlic powder
1/4 t. salt
A few red pepper flakes
1 T. lemon juice
V.S.P. Soften cream cheese at room temperature, then blend with sour cream. Add remaining ingredients and mix thoroughly. Chill until serving time. Makes 2 cups.
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