What are some great "Autumn" appetizers? ?!
I need some recipes for appetizers that embrace the season of Fall!. Any ideas are welcome!. Thanks!!!!!Www@FoodAQ@Com
Answers:
Melanzane Fritte (Fried Eggplant)
1 pound eggplant, stems and ends removed, cut into 1/4-inch thick half moons
1 cup flour
2 eggs, beaten
1 cup bread crumbs
4 tablespoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Dredge the eggplant in the flour and bat against hand to remove excess!. Dip in the egg, turning to completely coat!. Dip in the bread crumbs, coating completely!.
In a 12 to 14-inch saute pan, heat the olive oil until just smoking!. Add the butter and heat until it foams and subsides!. Cook the eggplant in the pan, turning so that both sides are uniformly dark golden brown!. Remove from the pan, season with salt and pepper and drain briefly on a plate lined with paper towels!. Drizzle with the balsamic vinegar and serve immediately with Tomato Bruschette!.
TOMATO BRUSCHETTE:
3 ripe tomatoes large dice
12 basil leaves cut into ribbons
1/4 cup extra virgin olive oil
1 clove garlic finely minced
Salt and freshly ground black pepper, to taste
Crusty Italian bread sliced 1/2-inch thick and grilled
Combine tomatoes, basil, olive oil and garlic!. Season with salt and pepper!. Serve on top of grilled bread!.
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Roasted Pumpkin Seeds
1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F!.
Spray a baking sheet with nonstick cooking spray!. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine!. Bake for about 15 minutes, or until seeds are crispy and light golden brown!. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving!.
Roasted seeds will keep in an airtight storage container for up to 1 week!.Www@FoodAQ@Com
1 pound eggplant, stems and ends removed, cut into 1/4-inch thick half moons
1 cup flour
2 eggs, beaten
1 cup bread crumbs
4 tablespoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Dredge the eggplant in the flour and bat against hand to remove excess!. Dip in the egg, turning to completely coat!. Dip in the bread crumbs, coating completely!.
In a 12 to 14-inch saute pan, heat the olive oil until just smoking!. Add the butter and heat until it foams and subsides!. Cook the eggplant in the pan, turning so that both sides are uniformly dark golden brown!. Remove from the pan, season with salt and pepper and drain briefly on a plate lined with paper towels!. Drizzle with the balsamic vinegar and serve immediately with Tomato Bruschette!.
TOMATO BRUSCHETTE:
3 ripe tomatoes large dice
12 basil leaves cut into ribbons
1/4 cup extra virgin olive oil
1 clove garlic finely minced
Salt and freshly ground black pepper, to taste
Crusty Italian bread sliced 1/2-inch thick and grilled
Combine tomatoes, basil, olive oil and garlic!. Season with salt and pepper!. Serve on top of grilled bread!.
*~*~**~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*!.!.!.
Roasted Pumpkin Seeds
1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F!.
Spray a baking sheet with nonstick cooking spray!. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine!. Bake for about 15 minutes, or until seeds are crispy and light golden brown!. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving!.
Roasted seeds will keep in an airtight storage container for up to 1 week!.Www@FoodAQ@Com
My favorite is the date recipe but the rest are good too!.
Wrapped Stuffed Dates:
16 Large Whole Dates
3 oz Soft Chevre (Goat Cheese) or Cream Cheese Softened
1 Tbsp Chopped Toasted Almonds
1 Can (8 oz) Refrigerated Crescent Rolls
Glaze:
? Cup Powdered Sugar
? Tsp Grated Orange Peel
1 Tbsp Orange Juice
1!.Cut each date in ? longwise and remove pit!. Place cheese of choice and nuts in zipper top bag!. Mash together!. Snip tip and fill each date ? with cheese mix!.
2!.Heat oven to 375, unroll crescent rolls and separate in 4 Rectangles!. Pinch together the seams!. Cut each rectangle into 4 even strips!. Wrap each stuffed date with 1 strip dough, and pinch edge closed!. Place seam side down on un-greased baking sheet!.
3!.Bake 10-15 minutes, or until the dough is golden brown!. Meanwhile in a small bowl mix glaze ingredients and immediately drizzle glaze over hot wrapped dates!. Remove from baking sheet cool slightly and serve warm!.
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Tomatoe Artichoke Crostini:
40 slices (1/2) inch thich french baguette
Cooking spray or melted butter
1 (16 oz) oz jar marinated artichoke hearts
2 cups chopped seeded plum tomatoes
2 tbsp fresh basil leaves
1/2 tsp salt
1/8 tsp coarse ground balck pepper
1!. Heat oven to 325 line cookie sheet with foil!. Place bread slices on cookie sheet spray bread with cooking spray, or lightly brush on thhe butter!.
2!.Bake 6-9 min or until crisp!. Remove from baking tray and cool!.
3!. Meanwhile coarsly chop the artichokes!. In med bowl mix the artichokes with remaining ingrediants!.
4!.Serve artichoke mix with bread slices!.
****Varitaions include:
1/3 cups crumbled feta cheese in place of artichokes
OR
1/2 cup coarsely chopped kalmatta olives!.
Cucumber Hummus Bites:
1 large cucumber
1 Container (7oz) roasted red pepper hummus
2 tbsp crumbled hummus
26 slices kalmata or ripe black olives
1!. Score the cucumber with a fork and slice into 26 slices (about 1/4 in thick)
2!. Spoon a heaping tsp hummus onto the cucumber slices!.
3!. Top with olive slice and sprinkle with feta cheese
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Herbed Cheese Spread:
1 container (8oz) fat free cream cheese spread softened
2 oz crumbled feta cheese (1/2 cup)
1 oz blue cheese crumbled (1/4 cup)
1/2 tsp dried bay leaves
1/2 tsp dreid basil leaves-crushed
1 tbsp finely chopped chives or green onion tops
2 red or green apples or pears, cut into 20 slices each, or assorted crackers and veggies!.
1!. In a medium bowl beat cream cheese, feat cheese, blue cheese, basil, and rosemary with electric mixer on medium speed until well combined!.
2!. Cover and refridgerate about 2 hrs until well chilled!.
3!. Sprimkle with chives just before serving!.
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Spicy chicken mini burrito's:
1 tsp veggie or olive oil
1 tbsp finely chopped onion
1 clove garlic finely chopped
2 cups cooked chicken shredded
2-3 tbsp chopped jalapenos
1/2 tsp ground cumin
3/4 cup green salsa
16- 6in flour tortillas
1 cup shredded mexican style shredded mexi-blend cheese with jalapenos if desired (4oz)
1 med roma tomato seeded and chopped (about 1/2 cup)
1/3 cup chopped fresh cilantro
1!. In a skillet heat the oil, add the onions and garlic!. Cook until tender then add the chicken, jalapenos, cumin and green salsa!.
2!. Heat the tortillas (I like to steam mine), fill with 2 tbsp chicken mixture, chicken, tomatoes and cilantro, fold and wrap!.
3!. You could serve with a dipping sauce of salsa and sour cream mixed together!.
Make up to a day a head cover and refirdgerate, then bake at 350, or microwave until hot!.
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Smoked Salmon Cheese Cups:
1 pkg (2!.1 oz) frozen mini phillo shells-15 shells
3 oz chevre (goat) cheese crumbled-you could use cream cheese if you want
2 oz smoked salmonm flaked
2 tbsp shredded fresh parmesan cheese
1/2 - 1 tbsp chopped fresh basil leaves
1 tbsp whipping cream
1/4 tsp salt
1/8 tsp black pepper-fresh ground if you have it
2 tbsp chopped pecans-toasted
1!. Thaw fillo shells as directed on package!. Bake if they are not already cooked!. In a medium bowl add remaining ingredients except the pecans in a bowl and mix well!.
2!. Spoon or pipe the salmon mix into teh cups, and sprinkle with the pecans!.
You can do this up to 2 hrs before serving!.
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Apple Cherry and Brie Pastry:
1 round (8oz) brie
1 medium apple peeled and chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tbsp cornstarch
1/4 tsp ground cinnamon
1 tbsp orange flavored liqueur or orange juice
1/4 cup chopped walnuts-toasted
1 can (8oz) refridgerated cresecnt rolls
1!. With a sharp knife carefully remove the rind from the brie, wrap in plastic wrap and freezer for 30 minutes!.
2!. Meanwhile in a quart sauce pan heat apple, cherries, sugar, and 1/4 cup water to boil!. Reduce heat and simmer 2-3 minutes, stirring occasionaly!.
3!. In a small bowl mix corn starch, cinnamon, remaining water and liqueur until well blended!. Add to apple mixture, stirring constantly until sauce thickens!. Remove from heat, add in wal-nuts!.
4!. Heat oven to 375, line a baking sheet with foil!. Unroll dough into 1 large rectangle!. Firmly press and seal perforations!. Cut a 3 in wide strip from the long edge of the the pastry, set aside!.
5!. Cut cheee in 1/2 to make to disks, set next to each other on the pastry and fold edges up to make a rim around the cheese!. Top with the apple mixture!. Cut remainng strip of dough into 6 1/2 inch strips!. Lay lengthwise on top of apple mix!. Cut remaining 3 strips in 1/2 lengthwise, lay across the short way to make a lattuce!. Tuck under if neccesary and pinch dough to seal edges!. Pinch the edges of the foil together!.
6!. Bake 30 minutes uncovered, then cover with foil and bake and additional 5 min or until cheese is melted and pastry is golden brown!. Let stand 10 minutes!.
7!. To serve cut in 1/2 lengthwise, then crosswise into strips!.
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Mushroom Scallop Skewers:
1/4 cup orange juice
2 tbsp packed brown sugar
1 ts grated orange peel
1/2 tsp ground ginger
14 bay scallops
1/4 baby portabello mushrooms-1 1/2-2 inches stems removed
1/4 slices packaged pre-cooked bacon (or cook it yourself but don't let it get crispy)
Fresh orange curls-optional
1/ Heat oven to 425!. Line a baking sheet with parchment paper!. In a medium bowl mix orange juice, brown sugar, orange peel, ginger, and garlic!. Add scallops and toss to coat!.
2!. Place 1 scallop in each mushroom cap and wrap with bacon!. Secure with toothpick!. Dip in oj mix and place in pan!.
3!. Bake 8-10 minutes or until mushrooms are tender and scallops are opaque!. If you want you can replace the toothpick with a fun party skewer/pick!.
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Grilled Veggie Platter With Ginger Mustard Dip:
1 small zucchini
8 fresh asparagus spears (about 3/4 l)
1 med red bell pepper
1 tbsp olive oil
1/2 cup mayo
2 tbsp honey mustard
2 tsp grated gingerroot
1 clove garlic finely chopped
Cut zucchini in 1/2 crosswise the cut each half into 4 spears, trim the asparagus and cut the bell pepper into 8 strips!.
In an ungreased 13x9 baking dish place the veggies and drizzle with oil, then grill on medium heat 1-2 min until lightly chared then turn and repeat!. Remove from grill and refigderate about 30 min, until chilled
Mean while in small bowl combine remaining ingredients, serve with cold grilled veggies!.
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Easy Herb And Beef Bites:
10 Thin Slices Sandwich Beef (4 in Diameter)
? Cup Garlic Herb Cream Cheese
? Cup Finely Chopped Red Bell Pepper
2 Cucumbers-Unpeeled and sliced into 20 Slices Each
1!.Unroll beef and lay flat!. Spread with approx 1 tsp of cream cheese and sprinkled with 1 tsp bell pepper!. Carefully roll beef up!.
2!.Cut each roll into 4 slices!. Place on top of cucumber slices!. Serve!.
--------------------------------------!.!.!.Www@FoodAQ@Com
Wrapped Stuffed Dates:
16 Large Whole Dates
3 oz Soft Chevre (Goat Cheese) or Cream Cheese Softened
1 Tbsp Chopped Toasted Almonds
1 Can (8 oz) Refrigerated Crescent Rolls
Glaze:
? Cup Powdered Sugar
? Tsp Grated Orange Peel
1 Tbsp Orange Juice
1!.Cut each date in ? longwise and remove pit!. Place cheese of choice and nuts in zipper top bag!. Mash together!. Snip tip and fill each date ? with cheese mix!.
2!.Heat oven to 375, unroll crescent rolls and separate in 4 Rectangles!. Pinch together the seams!. Cut each rectangle into 4 even strips!. Wrap each stuffed date with 1 strip dough, and pinch edge closed!. Place seam side down on un-greased baking sheet!.
3!.Bake 10-15 minutes, or until the dough is golden brown!. Meanwhile in a small bowl mix glaze ingredients and immediately drizzle glaze over hot wrapped dates!. Remove from baking sheet cool slightly and serve warm!.
--------------------------------------!.!.!.
Tomatoe Artichoke Crostini:
40 slices (1/2) inch thich french baguette
Cooking spray or melted butter
1 (16 oz) oz jar marinated artichoke hearts
2 cups chopped seeded plum tomatoes
2 tbsp fresh basil leaves
1/2 tsp salt
1/8 tsp coarse ground balck pepper
1!. Heat oven to 325 line cookie sheet with foil!. Place bread slices on cookie sheet spray bread with cooking spray, or lightly brush on thhe butter!.
2!.Bake 6-9 min or until crisp!. Remove from baking tray and cool!.
3!. Meanwhile coarsly chop the artichokes!. In med bowl mix the artichokes with remaining ingrediants!.
4!.Serve artichoke mix with bread slices!.
****Varitaions include:
1/3 cups crumbled feta cheese in place of artichokes
OR
1/2 cup coarsely chopped kalmatta olives!.
Cucumber Hummus Bites:
1 large cucumber
1 Container (7oz) roasted red pepper hummus
2 tbsp crumbled hummus
26 slices kalmata or ripe black olives
1!. Score the cucumber with a fork and slice into 26 slices (about 1/4 in thick)
2!. Spoon a heaping tsp hummus onto the cucumber slices!.
3!. Top with olive slice and sprinkle with feta cheese
--------------------------------------!.!.!.
Herbed Cheese Spread:
1 container (8oz) fat free cream cheese spread softened
2 oz crumbled feta cheese (1/2 cup)
1 oz blue cheese crumbled (1/4 cup)
1/2 tsp dried bay leaves
1/2 tsp dreid basil leaves-crushed
1 tbsp finely chopped chives or green onion tops
2 red or green apples or pears, cut into 20 slices each, or assorted crackers and veggies!.
1!. In a medium bowl beat cream cheese, feat cheese, blue cheese, basil, and rosemary with electric mixer on medium speed until well combined!.
2!. Cover and refridgerate about 2 hrs until well chilled!.
3!. Sprimkle with chives just before serving!.
--------------------------------------!.!.!.
Spicy chicken mini burrito's:
1 tsp veggie or olive oil
1 tbsp finely chopped onion
1 clove garlic finely chopped
2 cups cooked chicken shredded
2-3 tbsp chopped jalapenos
1/2 tsp ground cumin
3/4 cup green salsa
16- 6in flour tortillas
1 cup shredded mexican style shredded mexi-blend cheese with jalapenos if desired (4oz)
1 med roma tomato seeded and chopped (about 1/2 cup)
1/3 cup chopped fresh cilantro
1!. In a skillet heat the oil, add the onions and garlic!. Cook until tender then add the chicken, jalapenos, cumin and green salsa!.
2!. Heat the tortillas (I like to steam mine), fill with 2 tbsp chicken mixture, chicken, tomatoes and cilantro, fold and wrap!.
3!. You could serve with a dipping sauce of salsa and sour cream mixed together!.
Make up to a day a head cover and refirdgerate, then bake at 350, or microwave until hot!.
------------------------------------
Smoked Salmon Cheese Cups:
1 pkg (2!.1 oz) frozen mini phillo shells-15 shells
3 oz chevre (goat) cheese crumbled-you could use cream cheese if you want
2 oz smoked salmonm flaked
2 tbsp shredded fresh parmesan cheese
1/2 - 1 tbsp chopped fresh basil leaves
1 tbsp whipping cream
1/4 tsp salt
1/8 tsp black pepper-fresh ground if you have it
2 tbsp chopped pecans-toasted
1!. Thaw fillo shells as directed on package!. Bake if they are not already cooked!. In a medium bowl add remaining ingredients except the pecans in a bowl and mix well!.
2!. Spoon or pipe the salmon mix into teh cups, and sprinkle with the pecans!.
You can do this up to 2 hrs before serving!.
--------------------------------------!.!.!.
Apple Cherry and Brie Pastry:
1 round (8oz) brie
1 medium apple peeled and chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tbsp cornstarch
1/4 tsp ground cinnamon
1 tbsp orange flavored liqueur or orange juice
1/4 cup chopped walnuts-toasted
1 can (8oz) refridgerated cresecnt rolls
1!. With a sharp knife carefully remove the rind from the brie, wrap in plastic wrap and freezer for 30 minutes!.
2!. Meanwhile in a quart sauce pan heat apple, cherries, sugar, and 1/4 cup water to boil!. Reduce heat and simmer 2-3 minutes, stirring occasionaly!.
3!. In a small bowl mix corn starch, cinnamon, remaining water and liqueur until well blended!. Add to apple mixture, stirring constantly until sauce thickens!. Remove from heat, add in wal-nuts!.
4!. Heat oven to 375, line a baking sheet with foil!. Unroll dough into 1 large rectangle!. Firmly press and seal perforations!. Cut a 3 in wide strip from the long edge of the the pastry, set aside!.
5!. Cut cheee in 1/2 to make to disks, set next to each other on the pastry and fold edges up to make a rim around the cheese!. Top with the apple mixture!. Cut remainng strip of dough into 6 1/2 inch strips!. Lay lengthwise on top of apple mix!. Cut remaining 3 strips in 1/2 lengthwise, lay across the short way to make a lattuce!. Tuck under if neccesary and pinch dough to seal edges!. Pinch the edges of the foil together!.
6!. Bake 30 minutes uncovered, then cover with foil and bake and additional 5 min or until cheese is melted and pastry is golden brown!. Let stand 10 minutes!.
7!. To serve cut in 1/2 lengthwise, then crosswise into strips!.
--------------------------------------!.!.!.
Mushroom Scallop Skewers:
1/4 cup orange juice
2 tbsp packed brown sugar
1 ts grated orange peel
1/2 tsp ground ginger
14 bay scallops
1/4 baby portabello mushrooms-1 1/2-2 inches stems removed
1/4 slices packaged pre-cooked bacon (or cook it yourself but don't let it get crispy)
Fresh orange curls-optional
1/ Heat oven to 425!. Line a baking sheet with parchment paper!. In a medium bowl mix orange juice, brown sugar, orange peel, ginger, and garlic!. Add scallops and toss to coat!.
2!. Place 1 scallop in each mushroom cap and wrap with bacon!. Secure with toothpick!. Dip in oj mix and place in pan!.
3!. Bake 8-10 minutes or until mushrooms are tender and scallops are opaque!. If you want you can replace the toothpick with a fun party skewer/pick!.
--------------------------------------!.!.!.
Grilled Veggie Platter With Ginger Mustard Dip:
1 small zucchini
8 fresh asparagus spears (about 3/4 l)
1 med red bell pepper
1 tbsp olive oil
1/2 cup mayo
2 tbsp honey mustard
2 tsp grated gingerroot
1 clove garlic finely chopped
Cut zucchini in 1/2 crosswise the cut each half into 4 spears, trim the asparagus and cut the bell pepper into 8 strips!.
In an ungreased 13x9 baking dish place the veggies and drizzle with oil, then grill on medium heat 1-2 min until lightly chared then turn and repeat!. Remove from grill and refigderate about 30 min, until chilled
Mean while in small bowl combine remaining ingredients, serve with cold grilled veggies!.
--------------------------------------!.!.!.
Easy Herb And Beef Bites:
10 Thin Slices Sandwich Beef (4 in Diameter)
? Cup Garlic Herb Cream Cheese
? Cup Finely Chopped Red Bell Pepper
2 Cucumbers-Unpeeled and sliced into 20 Slices Each
1!.Unroll beef and lay flat!. Spread with approx 1 tsp of cream cheese and sprinkled with 1 tsp bell pepper!. Carefully roll beef up!.
2!.Cut each roll into 4 slices!. Place on top of cucumber slices!. Serve!.
--------------------------------------!.!.!.Www@FoodAQ@Com
HAWALLAN SANDWICH SPREAD
1-3oz!. pkg!. cream cheese
1/2C!. mashed bananas
1/2C!. chopped pecans
1 C!. drained, crushed pineapple
Mix well!. Add food coloring if desired!. Serve on bread
with crust cut off, or any desired cracker!.
Www@FoodAQ@Com
1-3oz!. pkg!. cream cheese
1/2C!. mashed bananas
1/2C!. chopped pecans
1 C!. drained, crushed pineapple
Mix well!. Add food coloring if desired!. Serve on bread
with crust cut off, or any desired cracker!.
Www@FoodAQ@Com
Small pies!!!!!
Mostly baked goods like lasagna and garlic bread, and that kind of stuff!. Happy Fall!Www@FoodAQ@Com
Mostly baked goods like lasagna and garlic bread, and that kind of stuff!. Happy Fall!Www@FoodAQ@Com
meat pies & party wingsWww@FoodAQ@Com