200 Appetizers

By Donna Meeks Kelly

Don’t look at appetizers as just pre-dinner teasers any longer. With a wide variety of tasty and easy recipes including updated classics such as Sweet Potato Skins and Saucy Meatball Lollipops, you can dip and spread your way through to a complete meal.

• Language: English
• Publisher: Gibbs Smith
• Release date: Sep 1, 2012
• ISBN: 9781423614395

Donna Meeks Kelly

Sandra Hoopes recently graduated from culinary school with an added pastry certificate. She enjoys taking cooking classes from great chefs in Phoenix, Santa Fe and at the Culinary Institute of America in Hyde Park, New York. Sandra is currently the Foods Editor for the Puma Press in Phoenix.

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200 Appetizers

Donna Kelly and Sandra Hoopes

200 Appetizers

Digital Edition 1.0

Text © 2012 Donna Kelly and Sandra Hoopes

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-3117-0

This book is dedicated to our mother, Carol Hicks, for her lifetime of nourishing loved ones with food and otherwise.

200 Appetizers

Table of Contents

Helpful Hints for a Successful Appetizer PartyDips and Spreads The Ultimate Spinach Artichoke Dip Rustic Cheese Spread Roasted Garlic Hummus Caramelized Onion Dip Savory Lemon Herb Cheesecake Gorgonzola Fruit Dip Roasted Red Pepper Dip White Bean and Spinach Dip Pizza Fondue Roasted Veggie Spread Cowboy Caviar Lemon Garlic White Bean Dip Layered Pesto Torte Buffalo Style Layered Spread Nutty Olive Spread Pineapple Cheddar Spread Three Step Pate Pesto Warm Goat Cheese Spread Shrimp Topped Avocado Mousse Clams Casino Dip Spanish Fig and Almond Bites Red Pepper Tapenade Bombay Red Lentil Dip Goat Cheese in Grape Leaves Yucatan Style Seafood Ceviche East Meets West Chicken Wonton Kisses Chicken Satay Skewers Stuffed Pea Pods Sticky Rice Balls Maple Bacon Water Chestnuts Seafood Rangoon Bites Lettuce Wrap Bites Twenty-Minute Tempura East Meets West Wings Simple Samosas Luau Pork Lettuce Wraps Vietnamese Pork Crostini Vietnamese Shaking Beef Kabobs Thai Fish Cake Bites Mongolian Meatballs Shrimp Mango Summer Rolls Peking Duck Pancakes Chinese Pork Rolls Ginger Pork Wontons Thai Fresh Rolls Double Coconut Shrimp Pineapple Wontons Seafood Spring Roll Cigars Salmon Sushi Bites Spicy Tuna Sushi Squares Spicy Mango Sushi Cakes Elegant Fare Savory Mini Eclairs Lemon Pepper Cucumber Cups Elegant Ham Sandwich Bites Strawberry Tulips Crispy Asparagus Spears Herbed Cheese Pepper Wedges Cream Cheese Frosted Rice Cakes Veggie Flower Skewers Walnut Gorgonzola Pear Wedges Roasted Butternut Stacks Pretty Party Pinwheels Honey Lime Melon Skewers Roast Beef Wrapped Pearls Wrapped Roasted Pear Wedges Broiled Shrimp Toasts Lemon Ricotta Crepe Bites Cashew Crusted Grapes Cucumber Tea Sandwiches Cheese Tartlets Mushroom Goat Cheese Puffs Smoked Almond Apple Rings Smoked Salmon Bites Lomi Lomi Salmon Spoons Clams Casino Flatbreads Beef Carpaccio Cones Lobster Mango Cocktail Apricot Pistachio Phyllo Purses Candied Walnut Strawberry Bruschetta Bite-Size Crab Cakes Indian Spiced Carrot Phyllo Sticks Festive Holiday Fare Sweetheart Beet Bites Smoked Salmon Cucumber Hearts Easter Egg Tea Sandwiches Hot Cross Bun Sliders St. Paddy’s Irish Boxty Bites Irish Cod Potato Fritters Irish Beef Pasties Red, White, and Blueberry Rounds Firecracker Popcorn Shrimp Spider Topped Deviled Eggs Spider Cheese Ball Jack O’ Lantern Cheese Ball Turkey Cranberry Bruschetta Savory Pecan Tartlets Savory Rugalach Holiday Cranberry Baked Brie Christmas Dinner on a Stick Mini Mince Pies Raspberry Cheese Ball Pinecone Goat Cheese Yule Log Gift Wrapped Shrimp Bites Mediterranean Mix Bruschetta Trio Prosciutto Wrapped Bread Sticks Balsamic Chicken Wings Antipasto Skewers Mad Greek Dip Creamy Chicken Purses Parmesan Zucchini Crisps Grilled Ratatouille Skewers Spinach Feta Bites Tuscan Stuffed Mushrooms Greek Salad Skewers Spiced Toasted Garbanzo Beans Sausage Topped Polenta Squares Caprese Salad Stacks Pesto Stuffed Cherry Tomatoes Spaghetti and Meatball Nests Herb Topped Baked Ricotta Two Bite Calzones Toasted Ravioli Bites Chicken Souvlaki Skewers Caramelized Onion Focaccia Rounds Zucchini Pizza Bites Margherita Panini Wedges Spinach Feta Triangles Tomato Mozzarella Tartlets Crispy Prosciutto Asparagus Spears Baklava Bites Foil Wrapped Baked Feta On the Grill Lemon Garlic Zucchini Rolls Baked Potato Style Rounds Shortcut Pesto Breadsticks Yucatan Pork Skewers Two Bite Sonoran Hot Dogs Bacon Wrapped Jalapeno Shrimp Grilled Fruit Flatbread Wedges Carne Asada Skewers Grilled Mushroom Nachos Lemony Grilled Artichokes Prosciutto Wrapped Peach Wedges Grilled Scallops with Melon Salsa Grilled Watermelon Kabobs Grilled Shrimp Tostada Bites Barbecue Chicken Lettuce Wraps Bacon and Apricot Jalapeno Bites Mini Grilled Vegetable Pitas Lamb Lollipops Chile Lime Shrimp Skewers Two Bite Fish Tacos South of the Border Jalapeno Bottle Caps Chili Cornbread Cups Savory Empanadas Guacamole Tortilla Cones Tostada Cups Tortilla Spirals Mole Spiced Pecans Quesadilla Bites Two Bite Tamale Tartlets Chile con Queso Dip Chicken Fajitas on a Stick Roasted Jalapeno Poppers Margarita Chicken Lollipops Savory Salsa Cheesecake Jalapeno Popper Dip Everyone’s Favorite Bean Dip Jalapeno Corn Cakes Raspberry Lemon Fruit Nachos Queso Fundido Roasted Jalapeno Hummus Ahi Tostada Bites Carne Asada Flatbreads Updated Classics Caesar Salad Crouton Cups All American Sliders Tuna Melt Sliders Curly Cheese Straws Buffalo Chicken Cubes Sweet Potato Skins Saucy Meatball Lollipops Nut Crusted Cheese Bites Mini Quiche Bites Deviled Egg Trio Parmesan Puffs Ham and Swiss Twists Mushroom Toasts Ham and Broccoli Cups Herbed Cheddar Mini Scones Grilled Cheese Sandwich Cubes Twice Baked Baby Potatoes Cheese Stuffed Rice Balls Chicken Cordon Bleu Bites Two Bite Zucchini Frittatas Crispy Fried Cheese Balls BLT Spirals Cheddar Crisps Goat Cheese Almond Apricots Seafood Cocktails Roasted Fingerling Potatoes Green Onion Toasts Savory Herbed Popcorn Metric Conversion Chart

Helpful Hints for a Successful Appetizer Party

As a general rule, serve 6 appetizers per person if they are served before a full dinner, and 12 per person for an appetizer-only party.

When planning your menu, consider how your guests will eat each appetizer. Will they need plates and utensils? Can the appetizers be eaten standing up? Generally, finger foods and dips are more casual and informal.

Set up appetizer stations at different locations around the room so that everyone gets a chance to mingle and meet everyone.

Have something for everyone; serve a variety of appetizers including vegetarian, gluten free, and low calorie choices.

Plan your dishes to make sure you are not stuck in the kitchen missing the party. Make sure some of the appetizers can be made ahead of time and some can be served cold.

For appetizers that need to be assembled at the last minute, chop, slice, and measure out as many of the ingredients as possible ahead of time.

Use colorful and interesting garnishes on the serving trays that compliment the food like banana leaves or bundles of fresh herbs.

Serve cold appetizers such as shrimp on ice rings that have been frozen several days in advance.

Variety is the key when planning appetizers. Serve appetizers prepared in different ways such as, one fried item or only one or two in puff pastry. And, keep presentation in mind, too. Serve some colorful appetizers and some plain. Serve some crunchy bites and some creamy.

Keep food safety in mind. Keep cold food cold and warm food warm. Set out appetizers in batches so that nothing sits out longer than two hours.

Dips and Spreads

The Ultimate Spinach Artichoke Dip

Makes 4 cups

Preheat oven to 425 degrees.

In a large frying pan, saute onions in butter over medium-high heat until softened slightly, about 3 minutes. Add garlic and remove from heat.

Add spinach, artichokes, cream cheese, pepper, nutmeg, and Parmesan to onion mixture and spread into an oiled 8 x 8-inch casserole dish or 8-inch pie pan. Sprinkle mozzarella on top.

Bake on the top shelf of oven for 25 to 30 minutes, until lightly browned and bubbly. Serve immediately with toasted bread slices or crackers.

Rustic Cheese Spread

Makes 3 cups

Place all ingredients except water in food processor and process for about 2 minutes, or until very smooth. Add water a few tablespoons at a time, until a smooth and spreadable consistency results.

Serve at room temperature with assorted crackers or toasted bread slices.

Roasted Garlic Hummus

Makes 3 cups

Preheat oven to 350 degrees.

Cut the bulb of garlic in half across diameter. Place each cut side up in a square of aluminum foil.

Drizzle each half with a little oil and sprinkle salt on top. Wrap the foil around the bulb halves. Bake for 30 minutes. Remove from oven, bring to room temperature, and then squeeze the cloves out of the bulb into a food processor.

Add remaining ingredients, except water, to the garlic and give it a few pulses. Turn food processor on and slowly add water in a thin stream until desired consistency.

Serve at room temperature with crackers or toasted baguette slices.

Caramelized Onion Dip

Makes 3 cups

Peel onions, cut in half across diameter and slice in 1/4-inch julienne slices. Heat oil in large frying pan, add onions and brown sugar and cook over medium-high heat for about