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December 04, 2009



Ooooh, count me in! I have TONS of appetizer recipes (our family is big on them), but one that comes to mind that is so incredibly simple (and incredibly nummy) is this:

Place a brick of cream cheese in a shallow bowl and drench all sides of it with soy sauce so it sits in a puddle. Coat the cream cheese brick in toasted sesame seeds all over (they adhere to the soy sauce), including the sides. Cut into the brick with a spreader or butter knife and spread on Triscuit crackers, dredging down into the puddle of soy sauce. Mmmm. (It sounds a little strange, but it's delicious and addicting! And it's truly best with Triscuits).


I love those mini-quiches and take them to school often for lunch. They are light on the stomach and heat up very well. I love the spinach one best!


I guess it's actually called the Florentine. It's delicious. One of my favorite appetizers is a block of cream cheese drenched in seafood sauce, then baby shrimp. Also spread on Triscuits, Tonya. Love those crackers.


I think you're talking about the 6-oz. size, which is maybe 5" across -- I should have specified that I got the real tiny hors d'oeuvres quiches that are only about the size of a silver dollar. YUM!


hmmm, a favorite.
cherry tomatoes stuffed guac.
slice a very thin slice from the bottom of the tomatoes (so they stand) and scoop out the insides. Make this guacamole and spoon into the tomato. YUM!

(Guac recipe from Barefoot contessa)

* 4 ripe Haas avocados
* 3 tablespoons freshly squeezed lemon juice (1 lemon)
* 8 dashes hot pepper sauce
* 1/2 cup small-diced red onion (1 small onion)
* 1 large garlic clove, minced
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 medium tomato, seeded, and small-diced


Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.


Great nosh for this time of year (to bring to a party): Endive filled with apples, walnuts, scallions and dried cranberries and feta cheese. Spread a dollop of peppercorn dressing on the endive leaf, fill with the ingredients listed above (all chopped up) and pop it into your mouth! It looks pretty and doesn't fill you up.

I also make a curry dip and cover it with pomegranate salsa (you can buy pre-picked pom seeds at Trader Joe's) that is yummy. The bite of the curry mixed with the sweet and sour of the salsa is delicious.


OK, this isn't gourmet, but I love that layered dip with the refried beans, sour cream, guacamole, salsa, lettuce, tomato, shredded cheese that is served with tortilla chips. I haven't had that in years, but I could eat an entire platter myself if given the chance!


My top five favorite hors d'oeuvres (and yes, they ARE always better than the meal!):

1. Scallops and bacon
2. Crab cakes
3. Stuffed mushrooms
4. Mini egg rolls
5. Tiny toasts with smoked salmon, capers, and something creamy


Last year we had a bountiful jalapeno crop and were forced (forced, I tell you) to split them, stuff them with a cheddar and cream cheese mixture, wrap them in bacon, and bake them. We did not have a proper dinner that night. Yum.


Mir stole my appetizer! :-) I love bacon wrapped, cheese filled jalapenos. I guess my second favorite is artichoke dip - chopped artichokes, mayo, diced green chilies and parmesan cheese. To make a big batch I use four cans of hearts (drained and chopped), one can of green chilies, 1/2 C mayo and at least a cup of parm. Mix it all together and microwave it for 5 minutes, stir and do another 3 minutes. Put more cheese on top and stick it under the broiler till it is brown. Serve with tortilla chips.


Y'all don't judge me, please...but my extended family and friends now demand what we call "stupid dip". It's actually Rotel dip, I think, but we call it that because it's stupid easy, stupid delicious, and stupid bad for you. Thus, Stupid Dip in our family from now on.
Throw 2 bricks of cream cheese in a crock pot (anyone else noticing the ubiquitous cream cheese in these comments?), add two cans of Rotel diced tomatoes with green chiles, and a pound of hot sausage, browned and drained. I add an additional small can of chopped green chiles, too, due to growing up in New Mexico.
Serve with tortilla chips.
I put out two crock pots because, seriously, the elbows being thrown around one were just ridiculous.


Sidenote: Amy, I really need to know how to make curry dip with pomegranate salsa. Really. I suspect I would eat little else.


New potatoes with creme fraiche and chives. Or caviar, if you're feeling flush. I also love love love anything in the potsticker family. Also, deviled eggs, which are God's own snack.


And the winner is ... Amy! Congratulations!



Here's the recipe.

First, make the curry dip:

1/2 cup sour cream
* 1/4 cup mayonnaise
* 3 oz cream cheese at room temperature
* 1 teaspoon fresh lemon juice, or to taste
* 1 teaspoon curry powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon turmeric

Combine all ingredients and chill.

Next, make the salsa:

1 cup brown sugar
1 cup cider vinegar
1 cup cubed mango
1 cup cranberry
1 cup pomegrante seeds
1 medium onion, chopped (about 1 cup)
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
1 1/2 tablespoons curry powder

In a saute pan heat a little olive oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and garlic and saute for 1 to 2 minutes. Finally add the fruit (cran, mango, pom) and cook for 1 more minute.

In a separate bowl, combine the other ingred. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently.
can increase or decrease spice depending on how hot you want it.

Cool the salsa, once cooled, spoon it over the curry dip and serve with crackers.

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