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Recipes

Welcome to our APPETIZERS section! 

You've played worked and played hard in the mountains. Now you're hungry! Let's get things started with some tasty treats!

Brie Bites
An easy appetizer that seems much more sophisticated than it is!

1 can Refrigerated Crescent Roll Dough
1 wedge of Brie
¼ cup each of Apricot & Raspberry Preserves

Heat over to 375. Grease mini muffin pans (you will need at least four if you use all the dough). Roll dough into a large rectangle. Cut dough into approximately 2 ½ inch squares and use one square to line each compartment of muffin pans. Brush the inside of each dough square with one flavor of preserves. Cut brie into approximately ½ inch squares, just big enough to fill the cavity in each muffin compartment. Press one piece of brie into each compartment. Bake in 375 degree oven until golden brown, approximately 20 minutes. Remove from pan onto wire cooling rack. Cool approximately 10 minutes before serving.
 


Cheese Olives
25 ripe olives, pitted
2-3 green onions, minced
½ cup flour
¼ teaspoon mustard
4 oz. sharp cheddar cheese
3 tablespoons butter, melted and slightly cooled
1-tablespoon milk
1-2 drops Tabasco

Stuff olives with onion.

Blend flour with salt, mustard and shredded cheese.

Stir into mixture the butter, milk and Tabasco.

Using 1-teaspoon dough per olive, wrap dough around olive, place on baking sheet.

Bake at 400 degrees F. for 10-12 minutes.

Yield: 25 canapés
Green olives may be substituted.
 
Ingredients:
 
12 - 14 ripe plum tomatoes
1 Tablespoon Garlic Valley Farms Garlic Juice Spray
2 Tablespoons minced onion
1 Cup fresh basil leaves
1/3 Cup olive oil
1 teaspoon fresh lemon juice
Salt and Pepper, to taste
8 slices French bread, sliced thick

 

Northern Italian Dolomite Mountain Bruschetta

 
Ingredients:
 
12 - 14 ripe plum tomatoes
1 Tablespoon fresh or bottled crushed garlic
2 Tablespoons minced onion
1 Cup fresh basil leaves
1/3 Cup olive oil
1 teaspoon fresh lemon juice
Salt and Pepper, to taste
8 slices French bread, sliced thick
 
Dice tomatoes in 1/4" pieces and place in a bowl. Toss with garlic and minced onions.
Tear basil coarsely, and add to tomato mixture along with olive oil, lemon juice and salt and pepper. Let stand 10 to 15 minutes.
Place bread on cookie sheet and place under broiler until both sides of bread are lightly toasted.
Cut each slice of bread in half and arrange on serving tray. Top each piece with tomato mixture and serve immediately.
Yield: 8 portions of outrageously delicious bruschetta.

 


Stuffed Italian Frying Peppers
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Saute garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (A teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused olive oil.

These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).

Either dish is a good Summer meal, relatively light and doesn't need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or can be made ahead.

Some warehouse club stores have a new type of miniature sweet pepper in all shades of orange, red, and yellow. They're wonderful for preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version.


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