Holiday Olive Wreath Appetizer
5 years ago
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Pretty Citrus Holiday Wreath Idea
Comments (5)I am so jealous! Wish I had such fruit to spare for such a nice wreath. I remember when I got out of college, I cooked at a few places that Actually ordered plain citrus branches that I would shine up with olive oil as a garnish or decoration, At the time, I had only a few citrus that were very young, and I felt so upset that they were able to get such large branches of lemon leaves. Then I realized they probably came from CA or FLA, but still I was sad that they cut branches just for decor! For all of you that have citrus that grow in your zone, I am so jealous! I would be decorating with citrus and leaves all the time, especially since they smell so magestic! Christy...See MoreMake ahead appetizers - suggestions?
Comments (38)Deviled eggs Pinwheels (either tortilla or puff pastry) Hummus and pita chips artichoke and red pepper squares (recipe below) Crispy bread with bruschetta Crispy bread with a smear of goat cheese, a few toasted walnuts, fresh thyme leaves and a drizzle of honey Tapenade on crackers, bread, pita, etc Artichoke Heart and Red Pepper Bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes @60 1” bites. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour...See Morel950's Theme Party - Appetizer Ideas?
Comments (28)In New Jersey we had pizza parlors in the very late 40's. It was called Pizza pie. When I started dating my DH to be ( he was from Iowa and I from NJ and we were dating in Mass.)he had just returned from being stationed in California....and was fascinated with the Trader Vic and other Hawiian restraunts.... In the east we didn't know anything about rum drinks with umbrellas and Pupu platters....we were too busy drinking Martinis and Manhattens (and some drank 7 and 7 blech!) and talking through our teeth, to care about what happened on the west coast.LOL! And Cheri rumaki was "exotic"....cutting edge in the late 50s'! LOL! When my parents would have a party, the only "mixer" that friends used was seltzer ( in a syphon!) and ginger ale! And no wine, no beer...just booze! When we had parties in the early years...it was BYOB! LOL! When we finally got out of the just married/poor category, we did like out parents....M and M parties and "highballs". I can't remember when we started to serve wine as a before dinner drink. For a lot of years it was only served with dinner....at least in our crowd....at least until mid 80s'. Linda C...walking down memory lane... It's been said they were the "greatest generation"....they had to be!! LOL!...See MoreWhat is your favorite cold appetizer?
Comments (57)I LOVE making cheese balls at Christmas. The tree is fabulous but I would disagree with the instructions of only 48 hour longevity. They can last a very long time if properly covered. The dinner at the wedding was very good. No cake--doughnuts. I guess that is the new thing individualizing wedding deserts. Bacon is a decadent treat I don't allow myself much of, then to candy it seems like OVER KILL on the naughty but that is just me. Cold and stuck together sort of solidified the "no thank you" for me....See More- 5 years ago
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