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I can suggest some appetizers that can be made ahead and serve well.

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5174 posts
Joined: Dec 15, 2005


Posted to Thread #18155 at 9:46 pm on May 1, 2010

I have posted the Balsamic Onions and Cheese several times and they are really good. Best served at room temperature

Balsamic Roasted Pearl Onions & Cheese
Serving Size : 24

1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes

Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.

Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.

To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

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NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.

These shrimp are the best! I don't know if it would be to costy though. They do need to be served cold so I put the shrimp in a bowl with the lemon slices and then set that bowl into a larger bowl filled with ice. They stay nice and cold.

Cajun Shrimp
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Salted Water
1/2 lg. Lemon, sliced
3 pounds Shrimp, cleaned/unpeeled
1 cup Vegetable Oil
2 tablespoons Tabasco Sauce
1 1/2 teaspoons Garlic, minced
3/4 teaspoon salt
3/4 teaspoon Seafood Seasoning,French'sŪ
3/4 teaspoon Basil,Dried,Ground
3/4 teaspoon Oregano
3/4 teaspoon Thyme,Ground
1 teaspoon Parsley,Fresh,Chopped
1 head Lettuce

Clean shrimp by removing head and legs. Place into boiling water and cook until done ( about 3-5 Minutes ) drain and put ice into shrimp to cool them as quick as possible. Continue cleaning them by removing the shell and vein ( leave the tail and last segment of shell on ).
Combine the remaining ingredients except lettuce, beat with a wire whisk. Pour over shrimp; toss. Cover; chill 8 to 24 hours. Turn occasionally. Drain and serve in a lettuce lined shallow bowl. Serve cold.
The hot sauce seems to get diluted by the oil so you might need to adjust the amount of hot sauce to your individual taste.

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This eggplant dip is delicious and looks so pretty filled into the hollowed out eggplant shells. It would work nicely because it is best at room temperature.

Moroccan Eggplant Dip

Recipe By :
Serving Size : 20
Categories : Appetizers Catering

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
1 tablespoon lemon juice
1/4 cup olive oil
1 green pepper -- seeded and diced
2 celery stalks -- diced
1 onion -- diced
1 large carrot -- diced
1 clove garlic -- minced
1 tablespoon red wine vinegar
2 tomatoes, peeled -- seeded and chopped
2 tablespoons cilantro leaves -- chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Pita bread

Cut eggplant in half lengthwise. Use a spoon to scoop out pulp, leaving a 1/2" shell; reserve pulp. Brush inside of eggplant shells with lemon juice to prevent browning; set aside. Steam reserved pulp until tender, about 8 minutes. Chop and set aside.

In a large skillet, heat oil. Add green pepper, celery, onion and carrot. Saute until vegetables are tender, 4 to 5 minutes. Stir in garlic, vinegar, tomatoes, cilantro, basil, salt, cayenne pepper and cooked eggplant pulp. Stirring occasionally, cook over medium heat 10 to 15 minutes or until vegetables are very tender. (Mixture can be refrigerated at this point. Bring to room temperature to serve.)

Spoon cooked vegetable mixture into eggplant shells. Cut pita bread into wedges and serve along side.

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Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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