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Often it’s the simplest
and easiest treats that make our guests feel welcome at home. The
following three appetizers really don’t even have recipes, they’re just
quick, easy and tasty.
Brie with Warm
Cinnamon Honey
and Toasted Walnuts
The inspiration for this flavor
combination came from the classic flavors found in traditional baklava.
Simply place a wedge of room temperature brie on a server that has sides
(so that the honey doesn’t run over the side), warm about ½ cup honey in
the microwave for about 15 seconds and add cinnamon powder to taste
(usually 1 to 2 tsp – an apple or pumpkin pie spice blend also works). Let
honey cool a few seconds and pour over the brie and sprinkle over a few
toasted walnuts (toasted at 350 for about 6-8 minutes). This simple dish
goes well with apples and pears or mini toasts.
For a variation, one
of our recent seminar attendees suggested topping brie with warm apricot
jam – which tastes great, too! We also tried warmed berry preserves
served with fresh berries, a bit of sweetened, fresh whipped cream on the
side and slices of brioche – this tasted great, too and would be wonderful
at a summer barbecue or picnic!
Yogurt and Pesto Dip
This simple dip is easy to make
in large or small batches and is better for you than heavier sour cream
dips since it’s made with yogurt. We use plain, lowfat organic yogurt and
to it add the pesto of our choice – either fresh or canned. Simply stir
in the pesto and taste until it is to your liking. For a marbled effect,
don’t stir the pesto in completely. If your yogurt has some liquid whey
floating on top, drain this off so that your yogurt stays creamy and
thicker. Yogurt and Pesto dip is great with crudite, as a sauce with
oven-roasted vegetables, or with grilled vegetables.
Goat Cheese Rolled
in Herbs and Peppercorns
So simple and so tasty – we used a tri-color peppercorn mix and fresh
chopped rosemary (which keeps it’s nice pine-needle green color) and
rolled a small log of goat cheese into them on a piece of wax paper –
strategically covering all the way around the log. This makes for a very
holiday inspired appetizer that will impress your guests – and can be made
ahead of time so easily. Serve with a variety of water and herbed
crackers.
Warm Bean Dip
It’s always nice to offer guests a variety of flavors, textures and
temperatures on an appetizer spread. Here we’ve used Mediterranean flavors
to create a warm canellini bean dip - but the flavors could be adjusted to
make a Mexican black bean dip or even an American-style chili dip. We
took one white one and caramelized it over low heat (this will take a few
minutes), warmed a 15 oz can of canellini beans in the microwave for two
minutes and placed both in the bowl of a food processor with the juice of
one lemon, a salt-free seasoning blend of our choice, 2 tsp chopped fresh
sage leaves and enough olive oil to create the creaminess we desired.
Goes great with endive leaves, or pieces of flat bread. For a black bean
dip, substitute raw red onion for the caramelized onions and cilantro for
the sage.
Copyright 2004-2008 |
