This video shows how to make scrumptious restaurant-style appetizers. In the video, Joey Altman, Chef and Author of "Without Reservations", demonstrates some easy tips to make panino with prosciutto figs and brie. Joey starts with flat leaf bread and cuts it into small slices. Before baking the slices, Joey suggests brushing them with a little olive oil and seasoning them with pepper and salt. Next, Joey cooks red onion slices in extra virgin olive oil till they become soft, and adds fig jam to it. To make the appetizers tasty, Joey suggests spreading cheese on the baked bread slices and topping them with the onion-fig mix and some prosciutto slices before baking them again. To serve the panino with prosciutto figs and brie appetizers, Joey recommends using a white Pottery Barn platter to showcase the real colors of this tasty treat. You can garnish the platter to suit your preference and enjoy the taste of restaurant-style food at home. To explore further, you can visit our website www.potterybarn.com Get free tips on party planning at the Pottery Barn website www.potterybarn.com
Monday, November 28, 2011
Thursday, November 24, 2011
Puff 50 Flaky Crunchy Delicious Appetizers Entrees and Desserts Made With Puff Pastry - 2008 publication.
!±8± Puff 50 Flaky Crunchy Delicious Appetizers Entrees and Desserts Made With Puff Pastry - 2008 publication.
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Puff 50 Flaky Crunchy Delicious Appetizers Entrees and Desserts Made With Puff Pastry - 2008 publication.
Tuesday, November 22, 2011
Party Appetizers for Holiday Catering : How to Serve Mini Quiche Party Appetizers
Learn how to make mini quiche holiday party appetizers in this easy snack recipe video from our authority on delicious snacks and house parties.Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan
Saving Baby Rub Miele Dishwasher Salt Best Quality Franciscan Guitar Ideas
Monday, November 21, 2011
What's For Dinner? 30-Minute Menus For Week of Oct 19
How would you like to put dinner on your table in 30-minutes flat? You can with these menus!
Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!
We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).
I hope you have a great week!
Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)
Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)
Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)
Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)
Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)
Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)
Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
Sunday, November 20, 2011
Cold Appetizer Recipe Ideas With Asparagus
Asparagus is great served hot or cold. It cooks quickly and it is great for making easy party appetizers or side dishes. Choose fresh, firm stalks with tight heads for the best results.
To prepare it properly, you need to rinse it and then snap off the woody end. Pare the lower skin off and steam it for four minutes or until it is tender but still has some bite to it. Do not allow it to cook until it is limp. Either drop it in ice water or rinse it under cold water to stop the cooking process.
Some Ideas For Asparagus
You can combine half a cup of mayonnaise with the grated zest of one lemon to make a wonderful cold dip for asparagus. Thin it out with some milk or lemon juice and add a little black pepper to taste.
Another great dip can be made by pureeing a drained, seven ounce jar of roasted peppers with a cup of crumbled feta cheese, a clove of garlic and as much olive oil as you need for a nice texture. Leave this dip in the refrigerator for a few hours, so the flavors can develop nicely.
Another great way to serve this vegetable as a cold appetizer recipe is to cut quarter of a pound of thinly sliced prosciutto into halves crosswise and wrap one of these pieces around each chilled spear.
Recipe for Marinated Asparagus
Mince a small onion and sprinkle some salt over it. Stir it and leave for half an hour. Stir in a teaspoon and a half of capers, a teaspoon of lemon juice, and a fresh mint leave and let the mixture marinate for an hour, stirring it well a few times.
Boil a pound of thin asparagus for three minutes or until it is tender but still crisp. Drain it and toss it with the marinade. Add salt and black pepper to taste, toss again, and serve.
How To Make Cheese And Asparagus Tartlets
What You Need:
12 asparagus spears 1 lb puff pastry 4 eggs 1/2 lb mascarpone 4 oz crumbled goat's cheese
How To Make Them:
Preheat the oven to 400 degrees F. Roll the pastry out on a floured board and cut it into twelve pieces. Line a twelve hole muffin tin with the pastry pieces, pressing it down into the corners. Cover the tin with foil and press it down into the holes. Fill the holes with baking beans or raw lentils and bake for about fifteen minutes or until the pastry is golden brown and puffy.
Remove the beans or lentils, foil, and cook the pastry for ten more minutes. Trim the vegetables and cut the tips off the stalks. Boil the stalks for six minutes, and then put them in ice water. Boil the tips for three minutes, and then add them to the ice water. Add the eggs, mascarpone and cooked stalks to a bowl and season with salt and black pepper. Blitz them with a hand blender until frothy.
Push the pastry back into the holes using a spoon, and then fill each one with the mascarpone mixture, dropping a tip of asparagus into each one. Crumble the goat's cheese over the top and bake for another twelve minutes or until the topping is set. Cool the tartlets, then take them out of the tins and serve cold.
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