by Kathy Douglas | Oct 2, 2024 | Appetizers
Elevate your entertaining with one of our fall classics, an irresistibly easy, cheesy stuffed pumpkin appetizer. A whole pumpkin is transformed into an edible serving dish, filled to the brim with a savory blend of Gruyere, Parmesan, toasted bread, and a luscious creamy mixture infused with garlic, fresh sage, and a splash of cognac. After baking, the tender pumpkin walls mix into the gooey filling, creating a rich, flavorful dip perfect for spreading on toasted baguette slices. This showstopper is sure to be the highlight of your autumn table. Makes 8-14 servings.
1 baguette, cut into ⅜“ slices
2 tbsp melted butter
Kosher salt
3-lb. whole Pie Pumpkin
Olive oil
1 ¼ cups heavy cream
2 tbsp cognac
¾ cup unsalted chicken stock
¼ tsp freshly ground black pepper
1 tsp finely chopped fresh sage
2 garlic cloves, minced
1 cup grated Parmesan
1 cup grated Gruyere
Preheat the oven to 350˚F.
Brush one side of the baguette slices with melted butter and top with a pinch of salt. Toast baguette slices in one layer on a baking sheet in the oven until lightly browned, about 15 minutes. Remove and set aside. When cooled, cut 6-7 slices into cubes. Set aside and save the remaining slices to serve with the pumpkin.
Cut around the pumpkin stem using a knife to make a lid and remove the top. Scrape out seeds and any loose fibers from inside the pumpkin. Lightly salt the inside of the pumpkin. Place the pumpkin on a foil-lined sheet pan. Brush the outside of the pumpkin and lid all over with olive oil.
Whisk the cream, cognac, stock, pepper, sage, garlic cloves, and ½ teaspoon of salt in a small bowl. Combine the cheeses in another medium bowl.
Start with a layer of the toasted and cubed baguette, adding ⅓ to the bottom of the pumpkin. Cover with ⅓ of the cheese. Continue layering the bread and cheese two more times. Whisk the cream mixture again, then pour it into the pumpkin, frequently stopping to allow it to soak in until the pumpkin is filled to about ½” to the top. You may not use all the cream mixture; discard any remaining cream mixture.
Cover the pumpkin with its top. Place in the oven and bake until the pumpkin is tender and the filling is puffy, 55-60 minutes.
To serve, scoop out some of the flesh with the cheesy filling and spread on the remaining baguette slices.
by Kathy Douglas | Sep 10, 2024 | Appetizers, Entrees
Spice up your dinner routine with these irresistible Korean Steak Bites in Hoisin Sauce. Tender, juicy pieces of marinated steak are seared to perfection and tossed in a rich, savory hoisin sauce that delivers a perfect balance of sweet, salty, and umami flavors. Ideal as an appetizer or a main dish, these steak bites bring the bold and vibrant tastes of Korean cuisine to your table with minimal effort and maximum flavor. Makes 2 servings as a main dish or 4 servings as an appetizer.
16 ounces one-inch-thick Rib Eye Steak
2 tbsp sesame oil
1 tbsp rice vinegar
2 green onions, white and green, thinly sliced, divided
1 clove garlic, minced
2 tbsp plus 2 tsp hoisin sauce, divided
¼ tsp fresh grated ginger
¼ tsp gochujang chili paste
Cooking spray, as needed
½ tsp sesame seeds
Cut the Rib Eye Steak into 1” cubes.
Add the sesame oil, rice vinegar, 1 thinly sliced green onion, minced clove of garlic, 2 teaspoons hoisin sauce, fresh ginger, and gochujang, and whisk together in a large bowl.
Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl tightly with plastic wrap and marinate at room temperature for 20 minutes.
Line a baking sheet with aluminum foil and place a metal rack on the foil. Spray the rack with cooking spray. Remove the rib eye cubes from the marinade, shaking off any excess, and place on the rack. Bake in the oven on broil for about 8 minutes, turning halfway through for medium 135˚F to medium-well or 140˚F. Transfer the cubed cooked rib eye to a bowl.
While the steak cooks, add the left over marinade with the remaining 2 tbsp Hoisin Sauce to a saucepan and place over medium heat. Bring to a simmer and cook for 15 minutes or to 165˚F to reduce the liquid. The remaining liquid must be cooked to 165˚F before adding to the cooked steak for food safety reasons. Add the reduced sauce to the cooked steak and toss well to coat.
Place onto a serving platter and sprinkle with sesame seeds and remaining thinly sliced green onions.
by Kathy Douglas | Sep 3, 2024 | Appetizers
Delight your guests with these elegant salmon triangles, a perfect appetizer or light meal accompaniment. Encased in crisp phyllo pastry, each triangle is filled with a savory blend of smoked salmon and cream cheese, accented by the tangy flavors of capers and lemon. These delectable bites promise to elevate any gathering or serve as a sophisticated addition to a fresh salad. Makes 9 triangles.
2 tbsp butter, melted
8-ounce package cream cheese, room temperature
1 tablespoon capers, finely chopped
2 tbsp lemon juice
2 tbsp chives, cut into ¼-inch pieces
4 ounces smoked salmon
6 Sheets Phyllo dough, cut into three long pieces
If frozen, defrost the Phyllo dough in the refrigerator the night before. Remove the cream cheese from the refrigerator about 2 hours before you start the recipe and bring it to room temperature.
Preheat the oven to 350˚F. To prepare it, line a quarter-sheet tray with parchment paper.
Cut the 6 sheets of phyllo dough into three long pieces per sheet. Melt the butter in the microwave or in a saucepan over medium heat on the stovetop.
Add the softened cream cheese, finely chopped capers, and lemon juice in a large bowl. Cut chives into ¼-inch pieces and add 2 tablespoons to the bowl. Chop the 4 ounces of salmon into smaller pieces and add to the bowl. Stir to combine well.
Take a filo strip and brush the strip with melted butter. Place a spoonful of the salmon mix at one end, about ½ inches from the end of the piece. Fold the filo into a triangle. Butter another piece of filo, place the ‘triangle’ on top, and fold it into the filo so it’s double-wrapped. Brush the top with butter and place it on a parchment-lined sheet. Repeat these steps until you’ve made all nine triangles.
Add to the oven and bake for 10 minutes. Turn over the triangles and bake for 5 minutes or until browned and crisp.
by Kathy Douglas | Dec 27, 2021 | Appetizers
Ring in the new year with these yummy mushroom and thyme appetizers. Stovetop sauteed buttery garlic mushrooms served in a Crème Fraîche and thyme-filled appetizer cup. Super easy and super delicious! One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee. Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
¼ cup Crème Fraîche, room temperature
4 teaspoons thyme leaves
Salt and freshly ground black pepper to taste
2 tablespoons butter
5 ounces mushrooms, sliced very thin
1 small clove garlic, grated or pressed with a garlic press
10 1” appetizer cups
INSTRUCTIONS
Whisk together the Crème Fraîche, 2 teaspoons thyme, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper. Set aside.
Heat a sauté pan over medium heat, add the butter, and melt, then add the mushrooms, garlic, 1 teaspoon thyme, and ½ teaspoon salt. Sauté until browned and all liquid has evaporated.
Add 1 teaspoon of the Crème Fraîche mixture to each appetizer cup, top evenly with the mushroom mixture. Sprinkle with the remaining fresh thyme and serve warm or at room temperature. Makes 10 appetizers.
by Kathy Douglas | Dec 20, 2021 | Appetizers
Delicious melted Brie topped with a lovely combination of vanilla and apricot jam! Topped with toasted almonds for a little crunch, they are one of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
¼ cup thinly sliced almonds
6 tablespoons apricot jam, room temperature
1/4 teaspoon vanilla
4 ounces of brie cheese, rind removed, room temperature
30 mini tart shells
INSTRUCTIONS
Preheat the oven to 350˚F. Place the almonds on a sheet tray and toast for 6 minutes until light brown; remove and cool. Whisk together the apricot jam and the vanilla, set aside.
Place a rounded ½ teaspoon of brie into each tart shell. Bake the shells for 5 minutes or until the brie has melted into the bottom of the shell. Remove from the oven and spoon ½ teaspoon of apricot mixture over the melted brie. Place back in the oven and bake 2-4 minutes more minutes or until the preserves have melted.
Remove from oven, cool slightly, then garnish each appetizer with toasted almonds. Serve warm or at room temperature. Makes 30 Appetizers
by Kathy Douglas | Nov 30, 2021 | Appetizers
Another easy appetizer, delicious Beef Tenderloin, Bacon, and Gorgonzola Steak bites sitting in a pool of steak sauce. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
8-ounce Tenderloin, cubed into 20 pieces
1 tablespoon your favorite steak seasoning
2 tablespoons olive oil
10 slices Precooked Bacon, cut in half, room temperature
2 ounces Gorgonzola
1/4 cup of your favorite steak sauce or bbq sauce
INSTRUCTIONS
Blot dry the Tenderloin and cut into 20 pieces. Gently toss in the steak seasoning, set aside.
Preheat a skillet on medium high heat. Add the oil and heat briefly. Add the seasoned meat to the skillet and cook for 2 minutes, or long enough to sear the sides but keep the center rare.
Remove from the skillet and cool.
Wrap each seared tenderloin with 1/2 piece of bacon and secure with a tooth pick. Stand the wrapped tips up on a sheet pan and pack about 1/2 teaspoon of the cheese in the center of the bacon.
Preheat oven to 350˚F and heat the bacon-wrapped tenderloins for 5 minutes or until cheese is melted. Add 20 small dollops of steak sauce to a platter. Place each tenderloin on top of the sauce and serve, Makes 20 servings.
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