Tag: hors d’oeuvre

Hummus

Hummus with celery

Hummus is a great party food. It’s got a lovely, smooth texture and great flavor from the tahini, garlic, lemon, and smoked paprika. It’s perfect any time of the year and is usually liked by all!

Recently I’ve been seeing some recipes that recommend peeling the chickpeas to make a very smooth hummus. After much experimentation, I find this a needless and tedious task. Simply let the food processor run a little longer and you achieve that same silken texture without the bother of peeling each individual chickpea.

Hummus with veggies

Hummus is perfect for a crudité platter or serve with toasted pita chips or mini pita cut in half. It also makes a great sandwich stuffed into a pita with some chopped parsley.

METHOD

Place the chickpeas, tahini, lemon zest and juice, oil, garlic, salt, and smoked paprika in a food processor and purée until smooth, scraping the sides as needed.

Once you think it’s perfectly smooth, scrape the sides again and puree for another 5 seconds.

Serve in a bowl and sprinkle with a drizzle of extra-virgin olive oil and dash of smoked paprika.

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Hummus

Hummus with celery
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
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Ingredients

1 can (15 ounces) chickpeas, drain, but don’t rinse
2 tablespoons tahini
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 large smashed clove garlic
generous ¼ teaspoon Kosher salt
¼ teaspoon smoked paprika

Garnish
Drizzle of olive oil
Sprinkle of smoked paprika

Instructions

Place the chickpeas, tahini, lemon zest and juice, oil, garlic, salt, and smoked paprika in a food processor and purée until smooth, scraping the sides as needed.

Once you think it’s perfectly smooth, scrape the sides again and puree for another 5 seconds.

Serve in a bowl and sprinkle with a drizzle of extra-virgin olive oil and dash of smoked paprika.

Notes

Recipe doubles well.

Keywords: dip, chickpeas, chickpea dip, snack, spread, Middle Eastern, appetizer

 

Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce

We’re big fans of shrimp cocktail in our family and love the classic red sauce with enough horseradish to clear out your sinuses. Here’s a variation with a different kind of heat, one you feel in the back of your throat – Shrimp Cocktail with Ancho Chili Sauce.

Yes, you can purchase precooked and cleaned shrimp at most grocery stores and fish mongers, but it’s pretty easy to steam the shrimp yourself. I like to use Old Bay Seasoning, but simply steaming over salty water will yield tasty shrimp.

How to Cook the Shrimp

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle. Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Shrimp cocktail with Ancho Chili Sauce

Place the shrimp in a cold steamer basket and lower into the pan.

Shrimp cocktail with Ancho Chili Sauce

Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Shrimp cocktail with Ancho Chili Sauce

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is compromised.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

Shrimp cocktail with Ancho Chili Sauce

For a large group, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Recipe doubles easily.

Shrimp cocktail with Ancho Chili Sauce

Watch the Shrimp Cocktail with Ancho Chili Sauce here.
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Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce
  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer
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Ingredients

Shrimp

2 tablespoons Old Bay Seasoning
1 pound large cleaned and deveined shrimp (~20 count)

Ancho Chili Sauce

½ cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ancho chili powder
1/8 teaspoon chipotle powder
2 tablespoons chopped cilantro

Garnish

Cilantro leaves

Instructions

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.

Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Notes

Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.

Recipe doubles well.

Roasted Spiced Carrot Purée

Roasted Spiced Carrot Puree

This recipe for Roasted Spiced Carrot Purée is delicious with our Spelt Flat Bread recipe, which makes a great snack or appetizer. Also use as a dip for pita chips. Top with crumbled feta cheese, coarsely chopped pistachio nuts and a drizzle of cilantro oil.

The spices, cumin, oregano, coriander, turmeric, smoked paprika and cayenne, each contribute to the overall depth of flavor and complement the sweet carrots nicely.

Roasted Spiced Carrot Puree

Preheat the oven to 400 degrees F and line a half sheet (13-inch by 18-inch by 1-inch) tray with foil or parchment paper.

Coarsely chop up the carrots and lay on the prepared tray with the cloves of garlic. Combine the melted coconut oil, cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne and drizzle over the carrots. Use your hands to coat thoroughly.

Roasted Spiced Carrot Puree

Pop into the oven and roast for 50 minutes. The carrots should be very tender. Cool slightly before puréeing in a food processor.  The texture should be similar to peanut butter.

Note: Avoid the blender – there’s not enough liquid to blend smoothly.

Roasted Spiced Carrot Puree

For the flatbread, spread the carrot purée over the flat bread and garnish with cilantro oil, chopped pistachios and crumbled feta cheese.

Roasted Spiced Carrot Puree

Watch the Roasted Spiced Carrot Purée here.
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Roasted Spiced Carrot Puree

Roasted Spiced Carrot Puree

A delicious carrot purée that’s wonderful spread on flatbreads or as an appetizer dip with pita chips.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cup 1x
  • Category: Appetizer
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Ingredients

Roasted Spiced Carrot Purée
2 tablespoon coconut oil, melted
2 teaspoons ground cumin
2 teaspoons Turkish oregano
1 teaspoon ground coriander
½ teaspoon coarse salt
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
2 pounds carrots, peeled and cut into 2-inch chunks
6 large cloves garlic, separated with peel on

Garnish
Crumbled feta cheese
Chopped pistachios
Cilantro oil

Instructions

For the Spiced Carrot Purée

Preheat oven to 400 degrees F.

Stir the cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne into the melted coconut oil.

Place the carrots and garlic on a baking sheet, pour the spice mix over, and toss to coat well.

Place in the preheated oven and bake 50 minutes or until fork tender; timing varies according to thickness of carrots.

Cool slightly and purée to a paste, similar in texture to peanut butter.

Serve as a dip or spread on flatbread.

Notes

See recipes for Spelt Flatbread and Cilantro Oil

Makes 3 flatbreads: use 1/3 cup carrot purée, 1/3 cup crumbled feta cheese, 1/3 cup coarsely chopped pistachio nuts and drizzle each with cilantro oil. Cut into 6 or 8 squares or triangles.

Roasted Artichoke Hearts with Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

Fresh artichokes are delicious but time consuming to prepare. This recipe for roasted artichoke hearts with lemon parmesan vinaigrette works well with frozen artichokes, a quick and easy alternative and thawing is not necessary. Avoid canned or jarred artichokes; they are too soft and don’t hold up well in a cooked recipe.

Lemon Parmesan Vinaigrette

Use as an hors d’oeuvre or first course.

WATCH THE ROASTED ARTICHOKE HEART VIDEO HERE:

 

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Roasted Artichoke Hearts with Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

Fresh artichokes are delicious, but time consuming to prepare. Frozen artichokes are a quick and easy alternative and thawing is not necessary. Avoid canned or jarred artichokes, which are too soft for additional cooking.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Roasting
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Ingredients

Artichokes

8 baby artichokes or 1 16-ounce bag frozen artichoke hearts, thawed or 1 can (x ounces) canned artichokes, drained
2 tablespoons olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
lemon-parmesan vinaigrette (recipe follows)

Lemon-Parmesan Vinaigrette

¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley

zest of 1 lemon
2 tablespoons fresh lemon juice
2 minced cloves garlic
1 teaspoon Dijon mustard
½ teaspoon coarse salt
½ teaspoon freshly ground pepper

GARNISH                        

2 tablespoons chopped fresh parsley

Instructions

For the Artichokes:

Preheat oven to 425 degrees.

To use frozen artichokes, lay  on a towel or paper towel and cover with another; press gently to remove excess moisture.

Place the artichokes on a baking sheet and add the olive oil, salt and pepper. Toss to combine.

Bake in preheated oven for 45 minutes, toss halfway through the cooking time. The artichokes are done when the edges are slightly brown and crispy.

Pour the vinaigrette over the artichokes and toss to combine.

Serve on a warm platter or individual plates and garnish with chopped parsley.

For the Vinaigrette: Place the oil, cheese, parsley, lemon zest and juice, garlic, mustard, salt and pepper in a jar and shake to combine.

Notes

Frozen artichokes may several minutes longer than frozen.

Provolone and Roasted Bell Pepper Spread

provolone and bell pepper spread

This colorful, flavorful Provolone and Roasted Bell Pepper Spread is delicious on toasted baguette. Use all one color bell pepper or mix it up with red, orange and yellow for an eye-appealing presentation.

Green bell peppers are a little bitter, the basil adds a punch of green. Make the roasted bell peppers yourself or used jarred roasted peppers; be sure to dry them well before chopping.

Diced roasted bell peppers.

Combine the peppers, cheese, basil, garlic, olive oil, vinegar, salt and pepper in a small bowl. Stir to combine and garnish with the basil sprig.

All ingredients ready to be mixed.

To serve place the bowl on a large plate and surround the bowl with the toasted bread or top each bread with the pepper mixture and serve on a platter.

provolone and bell pepper spread

Watch the Provolone and Roasted Bell Pepper Spread here.

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Provolone and Roasted Bell Pepper Bruschetta

Use a variety of colors in the bell peppers for an eye-appealing presentation. The cheese provides a nice saltiness as well as texture in this spread. Make the roasted bell peppers yourself or used jarred roasted bell peppers; be sure to dry them well before chopping

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 2 cups 1x
  • Category: Appetizer
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Ingredients

Roasted Bell Peppers
3 bell peppers cut in half and seeds removed
olive oil

Spread
3 bell peppers (any color) roasted*, peeled and seeded; cut into ¼ inch dice OR 1 jar roasted bell peppers
1 small clove garlic, minced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper

 Garnish

leafy basil sprig

Instructions

Roasted Red Peppers:

Preheat the oven to 450 degrees F.

Rub the peppers sparingly with oil.

Lie the peppers, cut side down, on a sheet tray. Bake in the preheated oven for 20 minutes.

Cover with a dish towel and steam for 10 minutes.

Remove the charred skin and seeds; follow recipe below.

Provolone and Roasted Bell Pepper Spread

Combine the peppers, cheese, garlic olive oil, vinegar, salt and pepper in a small serving bowl.

Garnish with the top of a basil sprig.

Best served room temperature.

Notes

To serve on individual toasted baguette, plate just before serving or the bread becomes soggy.

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Provolone and Roasted Bell Pepper Bruschetta

This colorful, flavorful Provolone and Roasted Bell Pepper Spread is perfect on toasted bread. Use all one color bell pepper or mix it up with red, orange and yellow. Green pepper is a little bitter for this recipe and the basil adds a punch of green.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
Scale

Ingredients

1 baguette, thinly sliced on the bias
2 tablespoons extra-virgin olive oil
3 bell peppers, roasted, peeled and seeded, ¼-inch dice
4 ounces Provolone, ¼-inch dice
¼ cup basil chiffonade plus one small basil sprig for garnish
1 small clove garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.

Place the bread slices on a cookie tray and brush with olive oil. Bake for 15 minutes or until lightly browned. Remove and cool. Store in an airtight container if not using immediately.

Meanwhile, combine the peppers, cheese, basil, garlic, olive oil, vinegar, salt and pepper in a small bowl. Stir to combine and garnish with the basil sprig.

To serve place the bowl on a large plate and surround the bowl with the toasted bread or top each bread with the pepper mixture and serve on a platter.

Notes

Don’t hesitate to use jarred peppers, just pat them dry before dicing.

 

Prosciutto-Wrapped Mozzarella Crostini

I’ve made this hors d’oeuvre a couple of times and it’s always a big hit. I like the presentation and when you bit into each Prosciutto-Wrapped Mozzarella Crostini, there’s a lot going on – sweet, salty, juicy, crunchy. I usually make enough for 3-4 pieces per person, less if there are other options.

This weekend I happened to have some leftover pesto, which I spread on the bottom of the crostini – a great addition to an already delicious bite.