Ok you're having a party or you're invited to a party, but you're pressed for time. Here are a few of my favorite crowd pleasing appetizers. Some of them sound a little weird, but they are tasty.
Edamame Puree in Cherry Tomatoes
This first one is my new favorite. It is from the cookbook "Gourmet Game Night " by Cynthia Nims. I've made it at least 3 times already. Bonus, it is looks cool. Plus, I always have extra puree after which means extra yumminess at home. Make sure you grab cherry tomatoes, not grape tomatoes and they will stand up better. I buy in shelled edamame in the freezer section.
1 c shelled edamame beans
2 T chopped fresh cilantro (I don't use this)
2 T. freshly squeezed lemon juice
1 T Asian sesame oil
1 tsp soy sauce
1 clove garlic, minced
1-3 tsp water as needed
approx. 24 cherry tomatoes
1 T toasted sesame seeds (I usually don't do use these)
Bring a small pan of salted water to a boil. Add the edamame and boil for 1 min. Drain and let cool.
Combine the edamame, cilantro (if using), lemon juice, sesame oil, soy sauce and garlic in a food processor. Puree until smooth, scraping down the sides as needed. It should be think enough to hold its shape, but not too stiff. If needed, add a couple of tsp of water. Refrigerate until needed.
Cut off the top 1/4 of a cherry tomato and scoop out insides. I just use a small paring knife and do it in one step. Turn them over onto a piece of paper towel and let drain for 30 min.
I put the puree in a sandwich bag, cut the corner and then stuff each tomato. Sprinkle with sesame seeds and then arrange on a platter (they look exceptionally well on white).
Leftover puree is a great dip for anything :)
Blue Cheese-Bean Dip
I haven't made this one for awhile, but its is yummy and super easy. Serve it with fresh pita triangles, or pita chips. It is from one on my favorite cookbooks for beginner cooks... "Cooking Light 15-Minute" cookbook 2003
1/2 c. evaporated fat free milk
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp ground sage
1/4 salt
2 (16 oz) cans cannellini beans, rinsed and drained
2 garlic cloves, minced
1/2 c crumbled blue cheese
1 T grated Parmesan cheese
Cooking spray
1/2 c dry breadcrumbs
2 T chopped fresh parsley
In a food processor, puree the first 7 ingredients. Spray a 1 qt baking dish with cooking spray, fill with bean mixture. Cover with heavy duty plastic wrap and vent. Microwave on high, 6 min., stirring every 2 minutes.
Combine bread crumbs and parsley. Sprinkle over warmed bean mixture.
Dorothy's Mushrooms
This is the easiest ever. Everyone loves it! I got the recipe from a co-worker, Dorothy, and I don't have a better name for it. The previous two have been pretty healthy, this one is not. You'll need only toothpicks and plates to serve.
1 lb of butter
2 pkgs of dry Hidden Valley Ranch dressing
8 pkgs of whole button mushrooms, cleaned
Put everything in a crockpot (all of the mushrooms won't fit, you can add the rest throughout the night). Turn on high for 1 hour (stir a couple of times after butter has melted to combine) and then turn down to low. This should be good to last throughout your party.
Baked Swiss Dip
Ok this ones sounds a bit weird, but it is oh so good. It is very garlicky, so beware. That, and it is not very low calorie as you can see from the ingredients. It is super easy, but has to been warmed right before serving. The bacon garlic mixture can be prepared ahead of time. The dip is best when warm, but once the word of it's yummy goodness is out, it won't last long. Serve with sturdy chips that will hold up to dipping.
1 c. shredded swiss cheese
7 slices of bacon, cooked and crumbled
3 cloves of garlic, minced
8 oz. cream cheese, softened
1/3 c whipping cream
1 c cooked wild rice (canned may work here, but I would rinse to remove extra salt)
2 T chives
Fry bacon, add garlic and cook 1 min.
Combine bacon mixture, cheese, cream and rice.
Bake 30 min. at 350 degrees.
Blue Cheese and Bacon Yummies
Let's stick with the bacon theme. I saw this recipe one of those quick ads designed as recipes. It is very attractive, but I haven't mastered the bacon yet. I included it because even at my poor attempts at the bacon, it is still good. I have to admit the title is lame, but who listens after the word bacon anyway.
1 box crackers or lightly toasted French bread rounds
4 oz cream cheese (I like the 1/3 less fat version, less guilt???)
4 oz blue cheese crumbles
1 lb bacon
brown sugar
cayenne pepper
2 green apples
lemon juice
Mix brown sugar and cayenne pepper, set aside. Cook bacon and keep flat. The next step is where I falter. The recipe calls to remove the bacon and immediately sprinkle with brown sugar cayenne mixture. I find that it doesn't melt and adhere. I tried adding while cooking and the sugar burned. I think the best way would be to turn off heat, then sprinkle the brown sugar mixture over the bacon while it is still in the pan. Remove the bacon and cool. After it has cooled, cut each slice into 1-2 inch pieces.
While the bacon is cooking, slice the apple perpendicular to the equator into thin slices. Place in a bowl of lemon juice to prevent browning. Before you assemble, pat them dry.
Mix cream cheese and blue cheese.
Assemble as follows: cracker (or toasted bread), a small scoop of cheese mixture (leave as a mound, don't spread) and then insert standing on edge with room in between as follows: bacon, apple, bacon. Do not assemble too far in advance because the crackers will become soft.
Enjoy! Maybe I will see some of these at your parties. :)
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