Learn how to make appetizer recipes and how they are to be served. They are supposedly used before a meal to stimulate the appetite. I normally think of this type of food more to hold you over until the meal is served.Do any of us need our appetite stimulated? All the way back to the Greeks and Romans, they munched on celery, chicory, endive or crisp salad greens to encourage eating. Later, the Europeans added caviar, antipasto, foie gras, smoked fish, sausages and cheeses. America adapts all of these and adds others like shellfish and fruits.
Many of us learn to make appetizers for small meals and snacks. There is a small technical difference between snacks and appetizers. If alcoholic beverages are being served before dinner in what we refer to as a cocktail hour, one might serve canapé recipes which are finger foods. These are built on stale bread, toast or crackers and maybe have cheese or other ingredients on them. They are made salty or spicy to compliment the drinks. You will notice this more in bars and restaurants where they have “happy hour”. Serving the salty or spicy appetizer recipes is done to make people drink more, allowing a larger income from the alcoholic beverages.
You will want to learn how to make appetizer recipes if you plan to have parties of any kind or even if you have guests stop by. Small quick recipes are nice to whip together to offer with coffee or drink to offer to your family and friends. Many different types of appetizers are a necessity to know if you entertain frequently.
Most spreads are usually piled generously on crackers and toast bases. One cup of spread will cover 2 to 3 dozen small canapés. Garnish them with stuffed olives, pimentos, pickles or other suitable garnish. The following is a list of some cheese spreads to use in your appetizer recipes.
Blend ½ cup soft grated sharp cheese with ½ cup soft butter; add 1/3 cup finely chopped olives. Season with salt, pepper and a dash of tobacco.
Blend ½ cup grated American cheese with 1/3 cup drained chili sauce.
Blend 3 ounces soft cream cheese with 1/3 cup chutney (any kind).
To finely ground chicken or turkey add a little finely chopped celery and almonds; then moisten with mayonnaise.
Combine ¼ cup caviar, 1 teaspoon lemon juice and ¼ teaspoon minced onion.
1 cup washed, dried and chopped water crest with 3 tablespoons soft
cream cheese, ½ teaspoon Worcestershire sauce and 1 tablespoon French
dressing; season with salt and pepper.
I often make appetizer recipes like the following using leftover cheese and other ingredients I want to use before they go bad.
Preheat oven at 350F degrees.
Chop all the bell peppers; save about 6 strips for garnish if desired.
Combine all ingredients in a large bowl; mix with hands until thoroughly blended.
Place mixture in a casserole dish and top with strips of peppers.
Bake in oven until bubbly; serve with crackers.
Hors d oeuvres are served prior to dinner also, but not necessarily with alcoholic drinks. These appetizer recipes could be served either standing while waiting for additional guests or sitting before being served dinner. The French describe these as savory little appetizers or relishes other than canapés. The familiar celery and olives at the beginning of a meal are hors d oeuvres; so are carrot sticks and other vegetables, relishes and pickles. They can be hot or cold and some are served on toothpicks. These could also include clear soups and small salads which are considered teasers to the dinner. They are intended to excite rather than satisfy the hunger. They should also be an introduction to what is coming in the following meal. Careful planning is necessary to blend taste and appearance with the menu.
I have never been fond of avocado recipes. Many people tell me and “brag” about their guacamole recipes and I am always disappointed. They are always so bland in taste. My son, Jerry introduced me to his guacamole recipe and I must tell you that it is the best. I am not bragging because he is my son, but he is a good cook and you must try his recipe. Jerry says you must use the Haas avocados; others are not as good (especially those low fat ones). I buy them at Sams Wholesale Club and they are much cheaper there than other places that I have seen them. I let them set at room temperature for 2 days before using them. If I am not ready to use them after two days in appetizer recipes, I refrigerate them until I am ready.
There is an easy way to tell if an avocado is ripe enough to mash for guacamole. Hold the avocado between your hands and press gently. If the fruit yields with the light pressure, it is ready to use. If it is still firm, let it stand at room temperature and test later. NOTE: There is also a big difference in the quality of packages of cilantro. Smell it! That tells a lot. I have found the 1 ounce packages that you see hanging in the produce department has the best flavor around my area.
Jerry’s Guacamole recipe
Peel avocados and mince. (I use a pastry cutter to mince) Add lime juice and mix with the avocados. Add the garlic, jalapeno, cilantro, onion and sea salt. Mix thoroughly. If you choose to use tomato, stir it in last. Serve with tortilla chips.