HOLIDAY PARTY HORS D’OEUVRES III
Mark R. Vogel - [email protected] - Archive of other articles by Mark Vogel
Welcome to the third edition of holiday party hors d’oeuvres. Below are a variety of recipes to try for your holiday get-togethers. I’d like to thank my fellow chefs James, Mary Ellen and Cindy for furnishing recipes.
SEASONS GREETINGS !
STUFFED MUSHROOMS EN CROUTE RECIPE
This recipe comes from Chef Cindy Sanchez. Check out her website at momsmenu.com.
· 4 oz. Boursin cheese
· 4 oz. finely minced crabmeat
· Salt and pepper to taste
· 18 uniform button mushrooms, stems removed
· 18 sheets phyllo dough
· Melted butter as needed
· 1 egg, beaten
Preheat your oven to 400 degrees.
Combine the cheese, crab, and salt and pepper in a small bowl. Dividing the mixture accordingly, stuff all the mushroom caps.
Carefully lay 6 sheets of phyllo dough on top of one another, brushing each sheet with melted butter. Cut phyllo lengthwise down the center and cut each half into 3 pieces to make 6 rectangles. Place a mushroom, cheese side up, in the center of each rectangle. Lift the sides of the pastry over the mushrooms to resemble small bundles and form a "neck", pinching the edges together to seal. Repeat the entire procedure two more times.
Place on a greased baking sheet and brush each bundle with beaten egg. Bake for about 15 minutes or until pastry is crisp and golden brown.
MASCARPONE-HORSERADISH DIP RECIPE
· 8 oz. mascarpone cheese
· 8 oz. heavy cream
· 4 oz. extra-hot horseradish
· 1 small-medium red onion, chopped
· Salt and pepper to taste
· 1 red bell pepper, cut into small dice
Add all of the ingredients except the bell pepper to a mixer and whip until you achieve a mildly firm yet airy mixture devoid of any runniness. Assess for additional salt and pepper and incorporate more if need be.
Place dollops of the mixture on crackers, or cucumber or carrot rounds, and then top with a sprinkle of the diced bell pepper.
BARBECUED SHRIMP RECIPE
This recipe comes from Chef James Ehler. Check out his website at foodreference.com.
· Herbed seasoning mix as needed, (see recipe below)
· 1 dozen large shrimp (21-25 per lb.), peeled and deveined
· Olive oil as needed
· 4 teaspoons minced garlic
· 2 tablespoon chopped shallots
· 2 teaspoons Worcestershire sauce
· 2 tablespoons lime juice
· 3 tablespoons butter
Herb Seasoning Mix
· 2/3 cup thyme, chopped
· 1 1/3 cups basil, chopped
· 6 2/3 tablespoons black pepper
· 1 2/3 tablespoons cayenne pepper
· 1 cup paprika
Make the herb seasoning mix and then dust the shrimp in it. Adjust the amount of seasoning mix to your desired degree of spiciness.
Heat the olive oil in a large sauté pan until very hot and add the shrimp. Add the garlic and shallots and toss. Add Worcestershire and lime juice and toss. The shrimp should be done within two to three minutes. Turn off the heat and add the butter. Toss the ingredients until the butter melts in.
Place the shrimp on a platter, drizzle with the sauce, and insert a toothpick into each one.
KIELBASA CASSEROLE RECIPE
This recipe comes from Chef Mary Ellen Scott. Check out her website at thatsmyhome.com.
· 3 lbs. kielbasa
· 1 bottle (12 oz.) chili sauce
· 12 oz. ketchup
· 6 oz. boiling water
· 1 bay leaf
· 4 whole allspice
· 1 large onion, thinly sliced
· 4 oz. brown sugar
· 4 oz. red wine
Preheat oven to 400 degrees.
Place sausage in a large pot and cover with cold water. Bring to a boil, reduce heat and simmer for 15 minutes and then drain.
Cut sausage into 1-inch pieces and place in a deep baking dish.
Combine chili sauce, ketchup and water in a mixing bowl. Add bay leaf and allspice.
Pour over kielbasa. Top with onion and sprinkle with the brown sugar.
Bake uncovered at 400 degrees for 30 minutes. Add wine and bake 15 minutes more. Remove bay leaf and allspice.
Spread sausage pieces out on a large platter, drizzle with sauce and insert a toothpick into each one.
PROSCIUTTO WRAPPED FENNEL RECIPE
· 3 fennel bulbs
· Extra virgin olive oil
· Parmesan or Romano cheese
· Finely minced garlic
· Oregano, chopped
· Salt & Pepper
· Prosciutto, as needed
Remove some of the fronds, (the tiny green leaves), from the fennel stalk and chop. Cut off the fennel bulbs, remove the core, and then slice them into strips approximately two by one half inches. Drizzle each strip with olive oil and then sprinkle with fennel fronds, cheese, a pinch of garlic, oregano, salt, and pepper. Then wrap each strip with one slice of prosciutto. Sprinkle some more fronds on top of the wrapped strips and serve.