Fall-inspired appetizers?!
Any ideas for some fall-inspired appetizers!? Items that guests can pick up with their hands (not a main dish)!. Things that use seasonal flavors/ingredients for fall!. Www@FoodAQ@Com
Answers:
Here are some really good links, fall inspired:
Mushrooms: very fresh this time of year, meaty, through
http://allrecipes!.com/Recipe/Mouth-Water!.!.!.
http://allrecipes!.com/Recipe/Sausage-Stu!.!.!.
Spreads/Dips:
Pumpkin dip: http://allrecipes!.com/Recipe/Pumpkin-Flu!.!.!.
Artichoke and Zuccini dip: http://allrecipes!.com/Recipe/A-and-Z-Dip!.!.!.
Other Finger Foods:
http://allrecipes!.com/Recipe/Pear-and-Bl!.!.!.
http://allrecipes!.com/Recipe/Double-Toma!.!.!.
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Mushrooms: very fresh this time of year, meaty, through
http://allrecipes!.com/Recipe/Mouth-Water!.!.!.
http://allrecipes!.com/Recipe/Sausage-Stu!.!.!.
Spreads/Dips:
Pumpkin dip: http://allrecipes!.com/Recipe/Pumpkin-Flu!.!.!.
Artichoke and Zuccini dip: http://allrecipes!.com/Recipe/A-and-Z-Dip!.!.!.
Other Finger Foods:
http://allrecipes!.com/Recipe/Pear-and-Bl!.!.!.
http://allrecipes!.com/Recipe/Double-Toma!.!.!.
Www@FoodAQ@Com
Miniature balls of goat cheese rolled in roasted pistachio nuts on a spinach leaf, figs with prosciutto and/or late season melons with prosciutto!. Pumpkin pie spiced nuts such as pecans and almonds with a hint of cayenne and brown sugar!. Sun dried and basil pesto cream cheese and parmesan torte , marinated artichoke hearts, fall fruit mini muffins such as persimmon, apple, cranberry or pear with plain and flavored cream cheeses and butter!. Duck pate with bread and butter!. An array of olives spiced with lemon juice, fresh thyme splashed with great olive oil and little black pepper!. Apples with caramel dipping sauce!. Iced pumpkin cookies!. Lemon garlic shrimp!. Www@FoodAQ@Com
This one sounds good!.!.!.
***Crispy Smoked Mozarrella with Figs***
6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds
In a large pot, heat the vegetable oil over medium heat to 350 degrees F!.
Place 1 sheet of phyllo on a dry work surface!. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet!. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese!. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese!. Then fold the cheese over, again leaving 1-inch between the fold and the cheese!. Continue folding to make a package about 3 1/2 by 4-inches!. Continue with the remaining pieces of cheese and phyllo!.
Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side!. Drain on a baking sheet lined with paper towels!.
Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm!. Set aside until the cheese packages have finished frying!.
To serve, place 1 cheese package on a plate!. Spoon some figs and drizzle some honey over the top of each cheese package!. Sprinkle with black sesame seeds and serve immediately!.
***Pumpkin and Corn Fritters***
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 cup fresh corn kernels cut from the cob
1/2 teaspoon salt
1/8 teaspoon white pepper
1 (15-ounce) can pumpkin puree
3 tablespoons dark brown sugar
2 eggs, lightly beaten
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/8 teaspoon ground nutmeg
1 cup all-purpose flour, sifted
1/2 cup cake flour, sifted
1 1/2 teaspoons baking soda
6 cups vegetable oil, for frying
Cane syrup or maple syrup, for drizzling (recommended: Steen's)
Powdered sugar, for garnish
Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan!. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes!. Season the corn with 1/4 teaspoon salt and the white pepper!. Continue to cook the corn, stirring often, for an additional 5 minutes!. Remove corn from pan and set aside on a plate to cool!. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine!. When the corn is cooled, fold it into the pumpkin base!. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base!. Stir just until the ingredients are combined, so as not to over-mix!. Wrap bowl with plastic wrap and refrigerate for 30 minutes!.
Preheat the oven to 200 degrees F!.
In a large 6-quart pot, heat the vegetable oil to 325 degrees F!. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry!. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown!. Remove the fritters from the oil and drain on a paper-lined plate!. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made!.
To serve, pile the fritters onto a serving plate and drizzle with cane syrup!. Sprinkle with powdered sugar and serve while hot!.
***Sweet Potato Chips***
2 sweet potatoes (long and thin)
1/2 cup canola oil
Kosher salt
Peel sweet potatoes and slice into thin rounds!. Heat oil in a shallow pan!. Place enough chips to cover the bottom of the pan!. Be sure to keep the flame low enough so as not to burn the oil, but high enough as to not let the oil cool down!. Turn chips once or twice, being sure to brown on both sides!. Remove from oil and place on a paper towel to remove excess oil!. Lightly salt and serve!.
***Gorgonzola Crostini***
12 (1/3-inch-thick) baguette slices
3 ounces Gorgonzola crumbles, at room temperature
1/2 cup chopped walnuts or pecans
Honey
Preheat oven to 325 degrees F!. Place baguette slices in single layer on baking sheet!. Toast in oven until golden, about 10 minutes!.
Sprinkle Gorgonzola on baguette slices!. Sprinkle nuts over each!. Drizzle each slice lightly with honey!.Www@FoodAQ@Com
***Crispy Smoked Mozarrella with Figs***
6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds
In a large pot, heat the vegetable oil over medium heat to 350 degrees F!.
Place 1 sheet of phyllo on a dry work surface!. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet!. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese!. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese!. Then fold the cheese over, again leaving 1-inch between the fold and the cheese!. Continue folding to make a package about 3 1/2 by 4-inches!. Continue with the remaining pieces of cheese and phyllo!.
Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side!. Drain on a baking sheet lined with paper towels!.
Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm!. Set aside until the cheese packages have finished frying!.
To serve, place 1 cheese package on a plate!. Spoon some figs and drizzle some honey over the top of each cheese package!. Sprinkle with black sesame seeds and serve immediately!.
***Pumpkin and Corn Fritters***
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 cup fresh corn kernels cut from the cob
1/2 teaspoon salt
1/8 teaspoon white pepper
1 (15-ounce) can pumpkin puree
3 tablespoons dark brown sugar
2 eggs, lightly beaten
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/8 teaspoon ground nutmeg
1 cup all-purpose flour, sifted
1/2 cup cake flour, sifted
1 1/2 teaspoons baking soda
6 cups vegetable oil, for frying
Cane syrup or maple syrup, for drizzling (recommended: Steen's)
Powdered sugar, for garnish
Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan!. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes!. Season the corn with 1/4 teaspoon salt and the white pepper!. Continue to cook the corn, stirring often, for an additional 5 minutes!. Remove corn from pan and set aside on a plate to cool!. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine!. When the corn is cooled, fold it into the pumpkin base!. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base!. Stir just until the ingredients are combined, so as not to over-mix!. Wrap bowl with plastic wrap and refrigerate for 30 minutes!.
Preheat the oven to 200 degrees F!.
In a large 6-quart pot, heat the vegetable oil to 325 degrees F!. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry!. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown!. Remove the fritters from the oil and drain on a paper-lined plate!. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made!.
To serve, pile the fritters onto a serving plate and drizzle with cane syrup!. Sprinkle with powdered sugar and serve while hot!.
***Sweet Potato Chips***
2 sweet potatoes (long and thin)
1/2 cup canola oil
Kosher salt
Peel sweet potatoes and slice into thin rounds!. Heat oil in a shallow pan!. Place enough chips to cover the bottom of the pan!. Be sure to keep the flame low enough so as not to burn the oil, but high enough as to not let the oil cool down!. Turn chips once or twice, being sure to brown on both sides!. Remove from oil and place on a paper towel to remove excess oil!. Lightly salt and serve!.
***Gorgonzola Crostini***
12 (1/3-inch-thick) baguette slices
3 ounces Gorgonzola crumbles, at room temperature
1/2 cup chopped walnuts or pecans
Honey
Preheat oven to 325 degrees F!. Place baguette slices in single layer on baking sheet!. Toast in oven until golden, about 10 minutes!.
Sprinkle Gorgonzola on baguette slices!. Sprinkle nuts over each!. Drizzle each slice lightly with honey!.Www@FoodAQ@Com
chilled shrimp with dipping sauce, meat and cheese platter, pretzles dipped in chocolate,
there are lots of things, just have fun and get creative, heck, even finger jello is great!.Www@FoodAQ@Com
there are lots of things, just have fun and get creative, heck, even finger jello is great!.Www@FoodAQ@Com
http://www!.christonium!.com/culinaryrevie!.!.!.
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