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Here are several T&T that I used when I catered. They were always very

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Joined: Dec 15, 2005

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Posted to Thread #10895 at 6:54 pm on Jun 2, 2008

popular. All can be made ahead or frozen and then minimal touches at the time of serving. Hope this helps.

Balsamic Roasted Pearl Onions & Cheese

Recipe By :
Serving Size : 24
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.


Danish Meatballs

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Catering

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Ground Beef, Lean
1/2 Pound Ground Veal Or Pork
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Egg -- Slightly Beaten
1 Tablespoon Onion -- Grated
1/4 Cup Half And Half
1/2 Cup Soft Bread Crumbs
1/8 Teaspoon Ground Allspice

Dill Sauce:
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1/4 Teaspoon Salt
2 Teaspoons Dried Dill Weed
1 Cup Sour Cream

In large bowl, combine all meat ingredients and shape into 1" balls. Fry balls on all sides until browned. Prepare Dill Sauce; set aside. Drain cooked meatballs and put into Dill Sauce. Serve warm.

DILL SAUCE:
In a small saucepan, melt butter; stir in flour. Stir in broth, salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat; stir in sour cream.


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Leeks and Cheese Phyllo Packets

Recipe By :
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large leeks -- trimmed and cut 1/2"
1 tablespoon safflower oil
2 tablespoons unsalted butter
1 1/2 cups onion -- chopped
1 clove garlic -- finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
fresh ground black pepper
2 tablespoons light cream
2/3 cup Swiss cheese -- grated
12 sheets phyllo dough

In a large, heavy bottomed skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the leeks, onion, garlic, thyme, salt and pepper. Cook, stirring often, for 12 minutes. Stir in the cream and continue cooking until all the liquid is absorbed, about 3 minutes more.

Transfer the leek mixture to a bowl and let it cool slightly. Stir in the cheese and refrigerate the mixture for 30 minutes..

Roll phyllo packets and place on a lightly buttered baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over low heat. Brush the packets with the melted butter and bake them until they are golden, about 30 minutes. Serve them hot.

To Freeze up to one month:
Prepare packets but do not bake. Freeze in jelly-roll pan and then store in freezer in covered container with waxed paper between layers. To bake, frozen, 20 minutes or until golden

NOTE: I cut the Phyllo into small squares (about 4") and roll them like egg rolls.

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Party Pizzas

Recipe By :
Serving Size : 40
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon -- fried & crumbled
6 ounces Swiss cheese -- shredded
6 ounces cheddar cheese -- shredded
3 large cans mushroom pieces -- drained
2/3 cup mayonnaise
2 tablespoons dried parsley
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon salt

Mix all ingredients. Mound on bread rounds and bake in preheated 350 F. oven for about 10 minutes.

NOTES : This mixture can be frozen to be used at a later time. 2 orders for catering
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Stuffed Cucumber Slices

Recipe By :
Serving Size : 20
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber
1 3 oz. pack cream cheese
1 tablespoon blue cheese -- crumbled
1 teaspoon onion -- grated
2 teaspoons parsley -- minced
1/2 teaspoon dried dill weed
20 pimiento strips

In a small bowl, combine cream cheese, blue cheese, onion, parsley and dill weed. Cover and refrigerate.

Score cucumber by pressing tines of a fork about 1/16" into peel at one end and pulling tines lengthwise leaving grooves. Slice into 1/4" rounds. Place a dab of cream cheese mixture in center of each slice and place a pimiento strip on top.

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


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