Tags Appetizer

Fruit and Cheese Platter

Fruit and Cheese Platter

Meal type Appetizer
By author Peggy Bridges

Directions

This is an easy one, since it doesn’t require any cooking and only a small amount of preparation. Choose a selection of cheeses that offers some variety for the taste buds. For example, a nice assortment might be a wedge of brie, some Jarlsberg or Swiss, and perhaps a type of havarti. Arrange artfully on a platter with small, bite-size fruits such as grapes, strawberries, or pieces of melon.

If you wish, an array of crackers can accompany the cheeses, but be sure not to choose crackers that have too strong a flavor. You want them to enhance the flavors of the cheeses, not overpower them. Some of my favorites are Bremner Wafers and Carr’s Water Crackers. Provide a small knife for each cheese, and be sure to allow space for the cheeses to be cut.

Serve with one or two wine pairings, maybe a red and a white, and voila! You have a sophisticated afternoon hors d’oeuvres platter or a dessert to top off a satisfying dinner.

Grilled Pamplemousse

Grilled Pamplemousse

Meal type Appetizer
By author Elaine Pusateri Cowan - Healthy at Home

Ingredients

  • 2 pink grapefruit
  • few drops oil
  • few tablespoons honey

Directions

Heat griddle until super hot, (1.5 minutes should do the trick). Drizzle oil on griddle and brush to coat evenly. Cut grapefruit in half. Place grapefruit flesh-side down on griddle and weigh down with a cutting board or plate. Cook 4 minutes. I like to serve it as is, in the yellow bowl the grapefruit conveniently comes in, so I cut around the outside edges. (I serve with a grapefruit spoon). Drizzle with honey.

Gluten-Free Buffalo Fingers

Gluten-Free Buffalo Fingers

Dietary Gluten Free
Meal type Appetizer, Snack, Starter
By author Al Maykel

Ingredients

  • 12oz chicken tenders (cut into bite-sized pieces)
  • 1/8 cup white wine
  • 1/4 cup hot sauce
  • cornstarch
  • 2 tablespoons canola oil

Directions

Coat chicken pieces with cornstarch and shake off any access cornstarch.
In a hot sauté pan add canola oil.
Add chicken to pan and brown both sides.
Deglaze the pan with white wine.
Add hot sauce and allow chicken to simmer until chicken is fully
cooked and sauce reduces.

Avocado Tuscany

Avocado Tuscany

Meal type Appetizer, Salad, Side Dish
By author Al Maykel

Ingredients

  • 1 avocado (halved)
  • 1 teaspoon garlic (chopped)
  • 1 tablespoon olive oil
  • 1/4 cup fire roasted tomatoes
  • 1/4 Pound fresh baby spinach
  • salt and pepper to taste
  • balsamic glaze

Directions

Half an avocado, removing the pit and skin and place in a 375 degree oven with a little olive oil, salt, and pepper for 5-8 minutes.
In a medium hot sauté pan add olive oil.
Add garlic and sauté briefly.
Add roasted tomatoes Salt, Pepper and baby spinach.
Cook till spinach is half wilted.
Plate your spinach, tomato, garlic mixture on a plate.
Top with baked avocado and drizzle with balsamic reduction.

Brie, Bacon, and Cranberry

Brie, Bacon, and Cranberry Sushi

Meal type Appetizer

Ingredients

  • 1 cup Sushi Rice
  • 4 Nori Sheets
  • 3 Slices Bacon
  • sm wedge Brie
  • 2 teaspoons Cranberry Sauce
  • Dried Cranberries

Directions

Slice each piece of bacon vertically, making long thin strips. Then, cook as instructed.
Slice the brie the same way: long, thin strips. The smaller the strip, the easier it is to roll
(half inch wide section would do nicely).
Rolling:
Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice.
Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.
Lay the brie down in a horizontal line, stretching from end to end. This will help the bacon stick.
Next, place the cooked strips of bacon on top of
the brie.
Drizzle cranberry sauce over the bacon and brie. Add in dried cranberries as needed.
Using the mat, roll the sushi toward the seaweed only side. Upon nearing the end of the roll, use some water to pat the nori and seal the roll. Lastly, slice the roll into 1 inch pieces using a sharp knife and serve.

Classic California Roll

Classic California Roll

Allergy Shellfish
Meal type Appetizer
Misc Serve Cold

Ingredients

  • 1 cup Sushi Rice ( )
  • 1 1/4 cup Water
  • 2 teaspoons Rice Vinegar
  • 4 Nori Sheets
  • 1/2 Avocado
  • 1/2 Cucumber
  • 1 tablespoon Sesame Seeds
  • 1 Crab Stick

Directions

Slice 1/2 an avocado into long thin strips. Do the same with the cucumber.
Rolling:
Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.
Take the avocado and place it in a horizontal line on the rice, making sure to stretch from one end of the mat to the other.
Repeat this using the cucumber. The less filling you use, the easier it is to roll.
Gently roll the sushi toward the seaweed only side using the mat. Once you near the end, use a bit of water and pat the nori to seal the roll. Then, just slice your roll into 1 inch pieces using a sharp knife.

Rainbow Roll

Rainbow Roll

Allergy Fish, Shellfish
Meal type Appetizer
By author Chef Wilson Wang 
Many of the ingredients had no amounts, we will try to remedy this ASAP.

Ingredients

  • 1lb Sushi Rice ( )
  • 1 packet Sushi Wrapper (Roasted Seaweed/Yaki or Sushi Nori(Gold))
  • Crab Strips
  • 1 Lemon
  • Fish Strips (White Fish, Tuna, Atlantic Salmon(not smoked) and Shrimp - all cut into 1/4" strips)
  • Avocado (sliced for garnish)
  • Scallions (garnish)
  • Caviar (either Black or Orange for garnish)

Note

Recipe by Chef Wilson Wang
Photography by Pete Lapriore

Directions

Buy a pound of Japanese Sushi Rice. Let sit in a pan of
warm water until water remains clear. This may take up to
10 times, rinsing and sitting. Use 1 part water, 1 part rice.
Finally, when water is clear, leave the rice 30 minutes in
water without heat
Squeeze a lemon once into some Sushi Vinegar and mix for 2 minutes until rice consistency becomes like sand – not sticky.
Buy a package of Roasted Seaweed/Yaki, or Sushi Nori (Gold). This is a wafer-like rectangle of seaweed to place Sushi onto.
Wet hands and fingers in a small bowl often, so as to prevent rice sticking to your fingers. Apply rice to Nori along the entire piece, corner to corner. Flip the Nori over with rice facing down.
Place fresh crab strips along the center with slices of avocado on both sides. Roll and pat. Use a Bamboo Sushi Mat (available in some organic stores and supermarkets) to form the roll tightly (see Foodies November episode).
Top with strips of the following fish cut in ¼" slices: White fish, Tuna, Atlantic Salmon (not smoked), Shrimp. Alternate placement so as to create the true colorful Rainbow effect. Garnish with avocado slices on top. Add subtle amounts of black or orange Caviar and scallions.

Tuna Tartaki

Tuna Tartaki

Serves 4
Allergy Fish
Meal type Appetizer
Misc Serve Cold
By author Chef Wilson Wang

Ingredients

  • 1lb Fresh Atlantic Tuna (slice in 1/4)
  • 1 sprinkle Extra Virgin Olive Oil
  • Darkun Radish
  • drizzle dressing (Miso Wasabi Dressing or Japanese Mayonnaise)
  • Caviar (either Black or Orange for garnish)

Directions

Cut from the fish market in two-inch – wide strips, about 12" long each. One strip should be enough for four people.
Heat a sprinkle of extra virgin olive oil in a pan, sear 5 slices of tuna ONE AT A TIME on both sides. Place some shredded Darkun Radish in a Martini glass for color (put in cold water 5 to 10 minutes and dry before placing in glass). Place the tuna slices in a vertical position along the outside of the radish, like you’re building an upside - down cone, each slice joining the others at the pinnacle.
Sprinkle as artistically as possible, some Miso Wasabi Dressing, or Japanese Mayonnaise. Add black or orange caviar by sprinkling with an espresso spoon. Add (to taste) some colorful, green scallions.
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