A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Friday, December 30, 2011

New Year's Eve Appetizers

Although we have plans to go out on New Year's Eve, I thought this a good time and place to post my appetizer recipes.  There's quite a few as I've created and collected so many over the years; but these are my timeless favorites.

Marinated Baked Olives  (prepare at least 4 hours ahead)
3-1/2 cups mixed olives
1 cup dry white wine
1/4 cup olive oil
2 rosemary sprigs (fresh)
--Combine all in single layer in baking pan.  Bake at 375 for 45-60 min, until most of liquid is absorbed.  Stir occasionally.  Cool, discard rosemary sprigs.
In lidded bowl, combine the following:
4 tsp grated orange peel
1/3 cup orange juice
1/2 cup olive oil
2 TBlsp snipped rosemary (fresh)
2 TBlsp snipped parsley (fresh)
1 TBlsp minced garlic
1/4 tsp pepper
--Stir together.  Add baked olives.  Refrigerate from 2 hours to 1 week.

Smoked Oyster Spread
8 oz cream cheese
3 Tablespoons diced onion
1 Tablespoon Mayo or Miracle Whip
1/2 teaspoon lemon juice
1 teaspoon horseradish
2 teaspoons soy sauce
pinch dill weed
pinch cayenne pepper or few drops tobasco sauce
1 can smoked oysters, drained
--Blend all buy oysters.  Chop oysters and add to mixture.  Chill.

Dakon Radish Slices  (other veggie slices may be substituted)
Peel and slice radishes 1/16" thick
Blanch in boiling water for 1 minute, then in ice water to cool
Drain and pat dry.
Lightly oil baking and arrange radish slices in a single layer on pan.  Brush radish slices with melted butter.  Season with salt.  Bake at 250 for 45 min. (until lightly browned).  Turn slices over and bake few more minutes.

Hot Chipped Beef Dip
8 oz cream cheese
1/2 cup sour cream
2 Tablespoons Worcestershire sauce
2 Tablespoons red wine
2 Tablespoons diced green onion
2 Tablespoons diced red or green bell pepper
1/8 teaspoon pepper
5 oz of chipped dry beef, diced
--Mix and put in pie dish.  Bake at 350 for 10-15 min, until set.  Serve warm with crackers or pita chips.

Stuffed Cherry Tomatoes
2 pounds of shrimp (diced fine)
1/2 cup Miracle Whip
3.5 oz cream cheese
1/4 cup + 2 Tablespoons chili sauce
1/2 teaspoon granulated garlic
1/2 teaspoon sugar
1 Tablespoon minced onion
1/8 teaspoon Worcestershire sauce
Wash and hollow out cherry tomatoes.  Set caps aside.  Let drain upside down on pan until ready to stuff.  Stuff and chill.

Stuffed Mushrooms 
24 ounces of large, whole button mushrooms
10 slices bacon, fried and crumbled
1 cup of finely-diced onion
2 Tablespoons butter
2 Tablespoons red wine
1 teaspoon sugar
1/2 teaspoon Italian herbs
pinch of dill weed
1/4 teaspoon granulated garlic
1 cup fresh bread crumbs (3 slices of bread)
2 cups grated cheese (any choice)
--Pull stems off mushrooms and set aside.  Wipe or rinse mushroom caps and pat dry. Rinse stems, pat dry and dice fine.  Fry diced mushroom stems with onion in butter and wine until mushroom pieces give off juices.  Add remaining ingredients, except for mushroom caps, and heat over low until cheese melts.  Fill mushrooms caps and place on pan to bake at 375 for 20-25 min; or arrange filled caps on microwave-safe plate and microwave on high 3-5 min.

Pheasant or Duck Teriaki  (start day or more ahead of time)
1 cup soy sauce
1/2 teaspoon granulated garlic
2 Tablespoons red wine
1/4 cup brown sugar
8 slices bacon, partially cooked (8 minutes in microwave--single layer)
16-24 chunks of duck or pheasant meat, 1-2" in size
--Combine all but bacon and meat in blender and blend until smooth.  Put in lidded bowl and add meat.  Marinate in refrigerator several hours or overnight.  Also soak toothpicks or skewers in water overnight.  Next day, cook bacon in microwave on paper towel(s) in single layer for 5-8 minutes (partically cooked but still flexible).  Cut bacon in half or thirds.  Wrap bacon around marinated meat and secure with toothpick, or place several on a skewer.  Place these on a broiler pan lined with tinfoil.  Spoon marinade over bacon wrapped meat. Broil at level farthest from heat for 5-6 minutes.  Turn pieces and spoon rest of marinade over.  Broil 5-6 minutes more.  These may be frozen:  Thaw and warm in a covered microwave-safe dish on high for 3 minutes.

1/2 cup chicken livers (approx. 6), sliced into approx. 1/2" pieces
1 can whole water chestnuts
1/2 pound sliced bacon, cut slices in half
1/2 cup soy sauce or tamari
1/4 cup brown sugar
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon ginger
--Drain water chestnuts.  Set bacon aside.  Combine soy sauce, brown sugar, garlic and ginger.  Marinate water chestnuts and chicken livers in soy sauce mixture for several hours or overnight.  Soak toothpicks in water overnight.  Place piece of chicken liver on water chestnut, wrap half slice of bacon around and skewer with toothpick.  Place these on a foil-lined pan.  Spoon marinade over each one.  Bake at 400 for 10 minutes.  Turn pieces over on pan and spoon more marinade over.  Bake 5-10 minutes more until bacon is cooked.

Cheese Stix
Use "Perfect Bun" bread recipe from 12/29/11 post.  After first rise of bread dough, roll out dough into large, thin rectangle, using 1/3 to 1/2 of dough each time.  Cut into strips that are 1/2-1" wide and 6-8" long.  OR  you can use frozen puff pastry and omit the rising process.  Just roll out and cut.
In a shallow pan, beat 2 eggs.  In a separate shallow pan, mix the following herbs and cheese:  2 teaspoons dried oregano, 2 teaspoons dried thyme, 2 Tablespoons sesame seed and 1 cup freshly-grated parmesan cheese.  Dip cut bread dough into egg and then roll in herb/cheese mixture.  Place on lightly oiled baking pan in single layer.  Bake at 400 for 15 min, until light brown.

Herbed Bread Stix--very tall, pencil thin, tasty and stunning presentation
NOTE:  need to refrigerate dough overnight
1 package yeast
2 cups warm water
1/4 teaspoon sugar
6-1/4 cups flour
1 Tablespoon salt
3/4 teaspoon pepper
1/4 cup virgin olive oil
1/4 cup finely-diced, firmly-packed fresh rosemary and some sage
--Dissolve yeast and sugar in 2 cups warm water.  Let sit 10-15 min.  Sift together flour, salt and pepper; mix and make well in center.  To well add olive oil, yeast mixture and fresh herbs.  Using a fork, mix by drawing the flour into the well mixture.  Continue mixing until a ball can be formed.  Put on a lightly0floured surface and knead 6-10 min, adding flour as needed.  Put in a bowl, oil top, cover and refrigerate overnight.
--Next day:  oil 2-3 baking sheets.  Run golf-ball size dough balls through the pasta machine as if making fettuccine.  Lay out strips on baking sheets and lightly oil top side.  Bake at 350 for 25-35 min, until lightly browned.  Note:  These can also be twisted before baking, or shape the top into a loop or heart.

Red Pepper Hummus
2 cups cooked chickpeas
1/2 cup roasted red peppers
1/2 cup chopped Italian flat-leaf parsley
1/2 cup lemon juice
1/4 cup tahini or sesame seeds
3 cloves garlic, minced
1 teaspoon salt
--Combine all ingredients in the bowl of a food processor and process until smooth.  Serve with vegetable stix or pita chips.

Mom's Chicken Wings
1 cup chicken broth
1 cup soy sauce or tamari
1 cup sugar
1/4 cup sweetened pineapple juice
1/4 cup salad oil
1 teaspoon garlic powder
1 teaspoon ground ginger
Szechuan pepper flakes, if desired
--Combine all above except pepper flakes.  Marinate chicken wings for 12-24 hours.  Put wings on foil-lined bake pan.  Sprinkle with pepper flakes if desired.  Bake 375 for 45 minutes.

Chicken Liver Pate
1# chicken livers
3 strips bacon
1 Tablespoon butter
handful of mushrooms (optional)
1 cup chopped onion
1/2 peeled and chopped apple
1 teaspoon Italian herb seasoning
pinch of nutmeg
1 teaspoon sugar
salt and pepper
1/4 cup heavy cream
1/4 cup brandy
1/4-1/2 teaspoon dill weed (for top)
--Fry bacon until crisp and crumble.  Add 1 Tablespoon butter to bacon grease.  Fry onion, mushrooms, apple and chicken livers until livers done--approx. 5 min.  Drain.  Add herbs, spices, sugar, cream and brandy.  Put in food processor and process until smooth.  Put in dish and sprinkle dill atop.

Grandpa's Braunsweiger
Grandpa Springer used the turkey liver(s) from the holiday bird to make this.  We looked forward to this contribution to our Christmas food traditions.
8 ounces of liver; cooked and mashed to a paste
3 ounces of cream cheese
1/3 cup mayo dressing
2 Tablespoons pickle relish
1/8 teaspoon garlic powder
2 Tablespoons minced onion
1/2 teaspoon Worcestershire
pinch sugar
--Combine and chill

Glazed Short Ribs
2-3 pounds of meaty pork loin back ribs or spareribs, cut in half
1/2 cup brown sugar (divided into 2 Tablespoons and 6 Tablespoons)
1 teaspoon paprika
1/2 teaspoon ground tumeric
1/2 teaspoon salt
1/4 diced onion
1/4 cup vinegar
1/4 cup prepared mustard
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
--Combine 2 Tablespoons brown sugar, paprika, tumeric and salt.  Rub mixture over ribs.  Roast ribs, meaty side up, in a shallow roasting pan in a 350 over for 1 hour.
For sauce:  In a saucepan combine 6 Tablespoons brown sugar, onion, vinegar, mustard, celery seed and garlic powder.  Bring to boiling, stirring until sugar dissolves. 
Drain fat from roasting pan.  Brush ribs with sauce.  Roast 30-45 min, or until done, brushing frequently with sauce.

See 6/21/11 post.

Fruit Dip
For a delicious apple or fruit dip, see "Creamy Caramel Apple Dip" posted 8-23-11.

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