Appetizers on the grill
Feathers11
last year
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20 for Overnight
Comments (5)I think you get to go to heaven. I wouldn't cook a big breakfast (many people only want coffee anyway). Whenever I have had a big crowd, usually teenagers, I just put out lots of bagels and cream cheese, coffee and juice, and everyone seems happy. The pastries would be a very nice extra touch. When I have provided eggs, hot dishes, etc. under these circumstances (as opposed to, say, a brunch buffet), they are barely touched. Plus, bagels and pastries only allows for varying wakeup times. I bet these guys won't even notice the difference -- if they were foodies, THEY would be cooking!...See MoreRed Onion Jam - Help critique this recipe, please
Comments (5)I've made this. It's safe for canning. Originally I posted this on Harvest. "Here's a recipe for a red onion relish you might try. There's no reason why white onions couldn't also be used. For a lighter relish you could try a dry white wine and white balsamic vinegar or just use wine vinegar and increase the sugar, if needed." Caramelized Red Onion Relish Categories : Canning & Preserving Pickles and Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red onions -- peeled 1/4 cup brown sugar -- firmly packed 1 cup dry red wine 3 tablespoons balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper Slice onions very thinly. Combine onions and sugar in a heavy skillet (non-acidic). Cook, uncovered, over medium-high heat for 25 minutes or until onions turn golden and start to caramelized, stirring frequently. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper. Sppon into a clean wide-mouth jar and cool briefly. Remove hot jars from canner and ladle relish into jars to within 1/2-inch of rim. Process 10 minutes for half-pint jars. (BWB) from "Small-Batch preserving" Yield: 2 cups Carol...See MoreAppetizers for Progressive Dinner - Thoughts?
Comments (21)Sounds like fun. I'm caught up on the 'mains'. But that could be divided up into an Italian style meal. App nibbles, a soup, a small pasta dish...like a ravioli, something seafood, then the 'main'. Usually beef with a veg. Something sweet, then fruit and cheese with a cocktail. That is 7 homes. Would not work here as most of my friends are horrid cooks. NYC is small dwellings for most even with decent jobs. Just a few of us have the room to host. It does work out as many that can't cook cover the wine etc. If me i would do puff pastry as i've had fun with it recently. So many different ways to use it. I have this one bookmarked, puff pastry pops I did pesto parm pinwheels, the bacon parm straws, squares with grueyere, leek and baby ,artichoke hearts, (in the grocery freezer section), and the big hit were the pops, i skewered fresh apple and pear, thin small slices and used a mild blue. cheese. Prepped ahead and kept cold and covered on the baking trays so it was a fast cook....See MoreTraveling Supper - Appetizers
Comments (50)MQ'S Tiny Roquefort Popovers From Williams-Sonoma Vegetable oil, for brushing 1 cup (5 oz/155 g) all-purpose (plain) flour 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley 1 and 1/4 cups (10 fl oz/310 ml) milk, at room temperature 2 eggs, at room temperature 1 tablespoon unsalted butter, melted 3 oz (90 g) Roquefort or other strong-flavored, crumbly blue cheese, crumbled Position an oven rack in the bottom third of the oven and preheat to 450 (220°C). Generously brush two 12-cup nonstick mini muffin pans with vegetable oil. In a large bowl, whisk together the flour, salt, white pepper, and parsley. In a large measuring pitcher, whisk together the milk, eggs, and melted butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch (6 mm) of the rim (about 1 and 1/2 tablespoons each). Place a scant teaspoon crumbled cheese in the center of each filled cup. Bake for 10 minutes. Do not open the oven door during this time. Reduce the heat to 350 (18O°C) and continue to bake until brown and crusty and fully puffed, 8-10 minutes longer. Remove from the oven and immediately transfer to a warmed: platter or napkin-lined bowl. Serve at once. Or, let cool on racks (for up to 2 hours, then reheat in a 350 (18O°C) oven for 10 minutes. MAKES 24 WARM BITES....See MoreFeathers11
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