Mother's Day apps ideas
Caprese on a stick. I like it with a piece of sun-dried tomato.
Or I think for my July 4th party I am going to make some variation of these Antipasto Skewers.
I like to do bite-sized salmon croquettes with a creamy garlic lemon herb sauce (garlic, butter, cream and parsley...)
or sliced beets and sweet potatoes roasted with rosemary sprigs then sprinkled with goat cheese or feta, olive oil, and chives
soup shooters -- shot glasses (or disposable cups in shot glass size) of two or three different types of soup -- usually i do a velvet chipotle corn chowder and a roasted cauliflower soup or a gazpacho
pate a choux stuffed with any number of things -- herbed cheese, eggplant or olive tapenade, caponata, something sweet, etc.
cucumber cups filled with baba ghanouj
satay chicken skewers with a dipping sauce
summer rolls -- shrimp and veggies, rice noodles if desired, cilantro or mint, mushrooms, carrots, etc rolled in a softened rice paper roll and served with a ponzu sauce
toasted ravioli bites with a marinara or sage butter or pesto dipping sauce
happy mama's day!
If you like salmon, this is delicious.
Dilled Salmon Tartare Bon Appétit | November 2006
1/4 cup honey mustard
1/4 cup mayonnaise
1 (1-pound) piece frozen salmon fillet, partially thawed, cut into 1/4-inch cubes* **
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lime juice***
2 tablespoons minced shallot
2 teaspoons olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
3 5x3x1/4-inch slices whole grain bread - a crisp cracker is better
Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices or crisp cracker. Transfer to platter and serve.
Roll up in a lettuce leaf.
Do partially freeze the salmon for easier slicing, but most importantly - **add the salmon to all the other ingredients ONLY last minute. The lime juice will "cook" the salmon (like in seviche) and it will become pale and mushy. The honey mustard and mayo combo is a great hit, but not really necessary; consider using for a dipping sauce for shrimp
*while still frozen, made some regular big cubes of salmon and threw them into the food processor. In a few on/offs it was perfect.
***Surprisingly good recipe. Complements from everyone. Did not add the lime to the Tartar mix. Had lime juice on the side to allow application separately minimizing the cooking from the lime juice.
What a HIT! We had an appetizer dinner at the cottage and everyone raved about this one...best on the table. I just serve it with crackers. Tasters want to lick the bowl!
Here is another that has been posted on Chowhound; it sounds delicious.
Mini Stuffed Potatoes
I do love mini-stuffed potatoes. I buy baby potatoes, bake them, cut in 1/2, use a melon baller to scoop out a center hollow. Use the scooped out stuff and mix it with cheese and jalapenos (if you like spicy) or just cheese and bacon . . . . fill hollow with mixture (can do a day ahead easily) and rebake to heat and get the top a little browned. They go quickly for my "football" crowds. thimes@chowhoud
Here is one I haven't tried yet, but the folks that gave the recipe to me were ga-ga over it.
Beer Battered Avocado Wedges
These are decadent and delicious. Crispy, creamy green fried goodness. Really, they're almost too good for words.
1 cup lager or ale
1 cup all p flour
1 1/2 tsp paprika
2 cloves garlic, crushed
oil for frying
1 cup salsa (to serve with them)
Whisk beer, flour, paprika, garlic (I added 1/2 tsp salt) until blended. Let stand at least 2 hours.
Peel avocados, cut each into 6 wedges. Dredge each wedge in batter. Deep fry until golden.
This was great with onions, too! That batter is definitely a keeper for me.
Here's a tip from a book about avocados. If they are ripe and you refrigerate them, they hold their shape better for cutting.
I sometimes serve fruit skewers (pineapple, grapes, strawberries, plums - whatever might be in season and locally available) along with a nice white wine (Pinot Grigio, Riesling, etc.)
If there's a fear of the fruit turning dark with exposure to the environment, placing them vertically in a container filled with a very light sugar syrup (lots of water, little sugar) so that the fruit is submerged helps to prevent that. Or you can make them up as needed to replenish the supply.