Cooking Appetizers

Decadent Holiday Appetizers

By Ann Martin

Are you planning on hosting a holiday party? Does your calendar tend to fill up with other gatherings and events that you need to attend? Either way, be sure have delicious appetizers to serve up for those large gatherings. These decadent holiday appetizer recipes will be sure to impress and leave everyone's mouths smiling with delight!

Spinach, Crab, and Artichoke Mini Tarts

Ingredients:

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• a generous dash of freshly ground black pepper
• 1/4 cup frozen chopped spinach, thawed and well drained
• 1/3 cup well drained chopped canned artichoke hearts
• 1/3 cup lump crab-meat, well drained
• 1/2 of a 17.3-ounce package of Pepperidge Farm Puff Pastry Sheets (1 sheet)
• 3 tablespoons of Japanese bread crumbs (panko)
• 1 1/2 tablespoons of finely grated Parmigiano-Reggiano or Parmesan cheese
• 1 1/2 teaspoons extra-virgin olive oil
• 12 small sprigs fresh parsley
• a 12 cup mini muffin tray

Directions:

1. Be sure to take your puff pastry out at least 30 minutes prior to let it thaw.
2. Now to get things started make sure to prepare all your ingredients as indicated in the list above and get it ready to use.
3. Next preheat your oven to 375 degrees F.
4. Stir the mayonnaise, sour cream and pepper in a medium bowl.
5. Add the spinach, artichokes and crab meat and mix lightly.
6. Stir the bread crumbs, cheese and oil in a small bowl and set aside.
7. Next up, unfold the pastry sheet onto a lightly floured surface (don't be afraid, this is easy and the pastry is simple to work with!)
8. Cut the pastry sheet into 3 (2 1/2 inch wide) strips. Discard any remaining pastry (try not to discard it into your mouth, it's very tempting!)
9. Then cut each strip into 4 (2 1/2 inch) squares, making 12 in all.
10. Press the pastry squares into lightly greased mini muffin-pan cups (cups are about 1 3/4 inch).
11. Spoon about 1 1/2 tablespoons of crab mixture into each pastry cup. Then sprinkle 1 teaspoon of the bread/cheese crumb mixture over each filled pastry.
12. Bake the tarts for about 20 minutes or until the pastries are golden brown.

Source: Recipelionblog.com

Quick Cheese Fondue

Ingredients:

• ½ pound piece of Brie cheese
• Black pepper
• Baguette slices
• Sliced apples
• Sliced pears

Directions:

1. Heat oven to 500°. Put a 1/2-lb. piece of slightly oozy brie cheese in a 2- to 3-cup shallow baking dish and bake until melted, 4 to 5 minutes.
2. Grind black pepper on top. Set dish on a heatproof surface and serve with toasted baguette slices, walnut bread, or sliced apples and pears.

Source: Sunset.com

Sausage Mushroom Caps

Ingredients:

• 24 button or cremini mushrooms (about 1 pound)
• 1/3 pound of seasoned bulk pork sausage
• 3 tablespoons dried bread crumbs
• Extra virgin olive oil
• Parsley

Directions:

1. Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.
2. Mix 1/3 lb. seasoned bulk pork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.
3. Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.

Source: Sunset.com

Hot Crab Dip

Ingredients:

• 3 tablespoons unsalted butter
• 2 medium shallots, minced
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon Old Bay seasoning
• 1 1/2 teaspoon dry mustard
• 3/4 cup half-and-half
• 8 ounces cream cheese, cut into small pieces
• 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons Worcestershire sauce
• 10 ounces lump crabmeat, picked over for cartilage
• 1/2 cup chopped fresh flat-leaf parsley
• 2 slices white bread, crusts removed, torn into 1/4-inch pieces
• 1/2 teaspoon paprika
• Toast points, for serving

Directions:

1. Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.
2. Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.

Source: MarthaStewart.com

About the Author

Ann Martin is a writer for Dinnerware Center, which offers a large assortment of dinnerware sets online, such as the Reed and Barton line. Dinnerware Center is also carries a beautiful collection of Christmas ornaments. Ann is a freelance writer for other home and garden websites. When Ann is not writing, she enjoys spending time with family and friends.

Cooking Appetizers?

Hey can anyone tell me a name of a good, quick, tasty, vegetable-free, easy-to-make, appetizer THAT I CAN COOK. I dont need th recipe, i just need the name. PLZPLZPLZPLZ!THANKS!

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