| 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.
Email: mtnfolk@aol.com
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