Over 50 Delicious Appetizers to Choose From:

Avocado and Smoked Salmon Pastry Puffs

Belgian Endive filled with Caramelized Pear, Goat Cheese and Walnuts

Corn and Vegetable Pancakes with Roasted Red Pepper Puree and Créme Fraiché

Coco Prawns

Crimini Mushroom stuffed with Escargot Butter

Dates Stuffed with Gorgonzola & Walnuts, Butter Leaf Lettuce, Orange Segments & Date Vinaigrette

Goat Cheese and Fig Chile Rellenos with Fig and Walnut Salsa

Herb Crusted Goat Cheese with Roasted Red and Gold Beets in Raspberry Vinaigrette

Middle Eastern Appetizer Platter with Baba Ghanoush, Hummus and Tzatziki

Pizzetta with Roasted Roma Tomatoes, Organic Fennel, Garlic, Queso Fresco, Balsamic Syrup ....

Risotto Roll with Pesto, Avocado, Cucumber and Sun Dried Tomato

The Best Stuffed Artichoke Ever

Zucchini and Corn Pancakes with Roasted Red Pepper Puree and Sour Cream

Avocado and Smoked Salmon Pastry Puffs

Avocado and Smoked Salmon Pastry Puffs

Avocado and Smoked Salmon Pastry Puffs.

Filling:
2 oz. of Smoked salmon diced
2 Avocados diced (1 ¾ to 2 cups)
juice of 1 lemon
1 tblsp. finely chopped chives
½ teasp. Kosher salt

Method:
Mix all ingredients and refrigerate 30 minutes before using.
Yield 2 cups – will fill sixteen puffs nicely
Pate Choux
Ingredients
1 c. milk
1/4 lb Butter
1/4 teasp. salt
2 teasp. Sugar
1 cup Flour
4 Eggs

Method:
In a 4-cup saucepot, heat milk and butter till butter is melted. Add the salt and sugar. Turn off the flame and add the flour. Blend well. Turn the flame back on and cook the “panade” for a few minutes over low heat. The mixture will ball up and come away from the sides of the pot easily. Place the “panade” in a mixer and add the eggs one at a time. Mix until smooth.

Spoon or pipe with a pastry bag 2 tablespoons of the mixture onto a cookie sheet and bake in a hot oven (400°F) for 10 minutes. When browned reduce the heat to 325°F. Try not to open the oven door as this will make the puffs fall. Continue cooking for about 40 minutes.

You can freeze the dough you don’t use or cook the puff and freeze. You can refresh them in a 325°F oven for 5 minutes to use at another time

Yields 24 oz. (3 c.) 24 1-oz. puffs.

Assembly:
Cut tops off of the puffs and fill with a heaping tablespoon of the filling.

Belgian Endive filled with Caramelized Pear, Goat Cheese and Walnuts

Belgian Endive filled with Caramelized Pear, Goat Cheese and Walnuts

Belgian Endive filled with Caramelized Pear, Goat Cheese and Walnuts

1 tblsp. Sweet butter
1 large firm pear, peeled, seeded
4 oz. goat cheese (room temperature)
4 oz. Cream cheese (room temperature)
2 ounces toasted walnut halves
4 Belgian endives or small Treviso heads

Method: Dice peeled pear into very small chunks. Sauté over high heat until it begins to brown and caramelize. Cool in refrigerator. Mix goat cheese and cream cheese in a mixer or food processor until well blended. Add the cooled pear and mix for a few seconds. Cut the ends off of the Belgian endives and pull off the largest leaves. Place about 1/2 teaspoon into each leaf and top with half of a walnut half. You can use a pastry bag if you like but make sure that the tip has an opening that will pass the chunks of pear.

You can substitute Treviso for the Belgian endive or use half and half.
You can make the mix a day ahead of time but assembly should be done at the last minute.

Corn and Vegetable Pancakes with Roasted Red Pepper Puree and Créme Fraiché

Corn and Vegetable Pancakes...

Recipe by Chef Ron Ottobre

This recipe is very similar to the vegetable pancakes served at our restaurant. However this version was modified to take advantage of a bumper crop of sweet white corn from the garden. With out the corn however, I would use a fresh made apple sauce instead of the pepper purée.
One restaurant reviewer commented that the pancakes with the apple sauce tasted “a little too much like breakfast”, ( Hummm, not a bad idea ! ) a healthy addition to the morning fare.

Ingredients:
2 russet potatoes peeled and grated
1 large carrot peeled and grated
1/2 large onion grated
1 zucchini grated
1 cup fresh corn kernels
1 egg
1/2 cup flour
1/2 cup milk
1/8 teaspoon baking powder
a pinch of nutmeg, salt and pepper
2 roasted, skinned and seeded red peppers

Technique
Mix ingredients together and adjust seasoning. Saute heaping tablespoons of the mixture on a non-stick griddle. Cook slowly but let the mixture brown on both sides. The pancakes may be cooked an hour or two ahead of time and reheated in the oven before serving.
Barbecue or roast the peppers in a 375°F oven until the skin browns and bubbles slightly. Do not over brown or over roast. Place the peppers in a plastic bag and let them steam and cool for an hour. Peel the skin off carefully and remove the seeds. Do not wash, since much of the flavor is in the remaining juices. Purée in a blender or food processor until they are a sauce like consistency. You may add lemon juice or balsamic vinegar to create an acid balance.

Sauce with red pepper puree and Sour Cream or Créme Fraiché
yields approximately 12 - 3 inch pancakes

Créme Fraiché

Ingredients:
1 cup whipping cream
1/2 cup sour cream (good quality)

Technique
Heat the whipping cream to the boiling point to kill any residual organisms. Place in a non reactive container such as plastic, glass or stainless steel. Cool to about 90°F and fold in the room temperature sour cream and cover with plastic wrap. Keep in a warm ( but not hot ) place for 24 hours (a closed oven should do). The mixture should thicken to a batter like consistency. Place the covered container in the refrigerator to keep.

Yield 1 1/2 cups

Coco Prawns

Coco Prawns

This is a fabulous recipe that will have all of your guests talking!

Coco Prawns

It is all about the method…

(Prawns can be coated a few hours before frying.)
1 lb peeled de-veined prawns - not butterflied (16 to 20)
1 oz. brandy
1 teasp. Salt
1/2 teasp. Ginger powder

Coconut - rice noodle mixture
1/2 lb. sweetened coconut
1/4 package rice noodles puffed (12 to 16 ounces) (noodles are puffed by cooking in hot oil - 400°F and quickly removing and draining on cloth or paper). Save unused rice noodles in airtight container
1/2 c. flour

4 eggs beaten well
flour to coat prawns before dipping into eggs.

Technique:
Marinate prawns in a bowl with brandy (rum or sherry may be substituted - the alcohol gives flavor and is a preservative), ginger powder and salt for 5 minutes.

Toss prawns with enough flour to coat well.

Remove prawns shaking off excess flour to a new bowl. Cover prawns with the beaten eggs and mix so the prawns are coated with the eggs.

Make the coconut - rice noodle mixture and keep in a separate container.

Put some of the coconut - rice noodle mixture in a large bowl. With one hand take one prawn at a time out of the eggs mixture, shaking off the excess egg, and drop in to the rice noodle mixture. With the dry hand roll the prawn around until well coated and remove to a cool sheet pan lined with parchment paper. Do not crowd the prawns as this will make them wet. Add the coconut - rice noodle mixture to the bowl as needed to coat the prawns.

Continue to coat the prawns until finished. Refrigerate.

Discard any coconut - rice noodle mixture that has had contact with the prawns and eggs mixture. Cover and save what remains for the next time.

Cooking:
Fry the prawns in safflower oil or rice bran oil (350°F) until browned and cooked through.
Serve with sweet chili sauce.

Crimini Mushroom stuffed with Escargot Butter

Crimini Mushroom Stuffed with Escargot Butter by

Ingredients:
4 large Crimini mushrooms per person, stems removed

Escargot Butter
1 bunch parsley chopped fine
1 lb. softened sweet butter
1 oz. chopped shallots
2 oz. peeled garlic chopped fine
1 oz. lemon juice
2 teasp. Kosher salt
Mix well in mixer and refrigerate.

Crimini Mushroom stuffed with Escargot Butter

Assembly:
Stuff the cavities of the mushrooms generously and place butter side up in a skillet or escargot dish and bake in a preheated 400°F oven for 3 to 4 minutes until the butter is bubbly and browning. Serve with a sliced baguette.

Dates Stuffed with Gorgonzola and Walnuts, Butter Leaf Lettuce, Orange Segments and Date Vinaigrette

Dates Stuffed with Gorgonzola and Walnuts...

The dates can be served by themselves as a passed appetizer or as a first course with the butter leaf lettuce salad.

Ingredients:
1 lb. Medjool or Deglet Noor Dates
4 oz. Gorgonzola Cheese
4 oz. Walnuts

2 Navel Oranges
2 heads Butter Leaf Lettuce
1/2 c. White Wine Vinegar
1 Shallots (2 tblsp. Chopped)
1 c. Olive Oil
1/2 c. Rice Bran Oil or Canola Oil
1 c. water
Salt
Pepper

Preparation:
Cut a small slit into each of the dates and remove the pit. Chop the walnuts into small but not fine pieces. Mash the cheese with the chopped walnuts. Zest one of the oranges using box grater or other fine grater (take care not to grate your knuckles as I often do). Add half of the zest to the cheese mixture and reserve the rest for the vinaigrette. Stuff 16 of the dates with this mixture. Chill dates and any remaining cheese mix.

Puree the shallots and remaining dates (about 10 to 14) together with vinegar, water and oils. This will make a very thick dressing, if too thick keep adding water. Add the leftover zest. Season with salt.
Clean the butter leaf lettuce and tear slightly, toss with the vinaigrette. Slice each of the stuffed dates into 3 pieces. Place the dressed lettuces on plates and garnish with orange segments and sliced-stuffed dates. If there is remaining cheese crumble it over the top of the salads.
Save leftover dressing for another day.

Goat Cheese and Fig Chile Rellenos with Fig and Walnut Salsa

Goat Cheese and Fig Chile Rellenos with Fig and Walnut Salsa
Ingredients
4 medium Poblano chiles 4 ounces each
12 oz. Chèvre
1 roasted jalapeño
1/4 c. walnuts
1/4 c cilantro
3 black mission figs
4 oz. Shallots
1/2 c. pancetta
Salt and pepper to taste

Preparation
To roast chile, use an open gas flame or a grill and char the peppers on all sides place into a bowl cover with plastic wrap and let steam until they are cool enough to handle. Peel the charred part away being careful to keep chile together. Make a small slit near the stem and empty out the seeds. Chop shallots and sauté until golden brown and caramelized. Dice and sauté pancetta.

Using a food processor blend the goat cheese, jalapeño, (remove jalapeno seeds if you don’t want it to spicy) walnuts, cilantro, and three of the figs. Blend until smooth, Fold in the figs, shallots and pancetta. Season with salt and pepper to taste.

Gently stuff the chile with 1/4 to a 1/2 c. of the filling. Try not to stuff the chile too full.

Batter
4 eggs separated
1 tblsp. flour
2 tblsp. cornmeal
1 tblsp. Salad oil

Oil for frying

Preparation
Beat the egg whites into a stiff peak fold in the egg yolks and then flour, cornmeal and salad oil. Dip chiles into batter. If you have a fryer, fry in oil at about 350° F until golden brown. If using a pot or deep sauté pan do not over fill, have at least 1 inch of oil, carefully brown on one side and gently turn and brown on the other side. Drain on paper towels and serve with fig and walnut salsa.

Fig and Walnut Salsa
6 figs diced
1/4 c. cilantro chopped
1/2 red onion chopped finely
1/8 c chopped walnut
1T fresh limejuice
Salt to taste

Serves 4

Herb Crusted Goat Cheese with Roasted Red and Gold Beets in Raspberry Vinaigrette

Herb Crusted Goat Cheese with Roasted Red and Gold Beets in Raspberry Vinaigrette.
All of the steps for this elegant appetizer may be completed the day before service.
4 servings.

Ingredients for Crusted Goat Cheese
8 ounces of Chèvre goat cheese
1 c. flour
2 eggs mixed with;
1 tblsp. water
2 c. of panko breadcrumbs blended with
1 tblsp. finely chopped mixed fresh parsley, rosemary and thyme

Technique
Divide the goat cheese into 4 equal 2-ounce portions. Roll each into a ball and then shape into a small pear using thumb and forefinger. Make sure to have a flat bottom so they will stand up later. Have a pan (a pie pan will do) or small bowl for each: the flour, the egg-water mixture and the bread crumb-herb mixture.

Gently roll each of the pieces of cheese in flour first, then eggs, then breadcrumbs and then egg and then bread crumbs again. Refrigerate uncovered with out letting the portions touch each other. This may be done a day in advance.

To cook preheat the oven to 400°F and place cheese on a cookie sheet. Spray the coated cheese with vegetable spray (not olive oil as this imparts a strong flavor) or brush gently with salad oil and bake for 5 to 8 minutes until brown and crispy on the outside.

For the Beets
2 large red beets
2 large gold beets
1 tblsp. salad oil

Technique
Slow roasting the beets brings out the natural sugars and beet flavor. There is no replacement for this step; however, the only drawback is that it is time consuming.

Wash the beets and rub with oil. Place in a roasting pan and cover with foil. Bake at 350°F for 3 hours. Test the tenderness of the beets by carefully peeling back the foil (watch for a steam burn at this point) and piercing one or two with a toothpick or small paring knife. They should be tender. Cool for a few hours and peel wearing rubber gloves if you don't want your hands to turn red. Keep the red beets away from the peeled yellow beets, as they will impart their red color on any thing they touch. Slice the beets into 1/8-inch thick circles and refrigerate covered with plastic wrap.
This step may be done one to two days in advance.

Raspberry Shallot Vinaigrette
Ingredients
3 tblsp. raspberry vinegar
1 peeled shallot
1 tblsp. hazelnut oil or walnut oil
1/4 c. safflower oil or light salad oil
pinch of salt

Technique
In a blender combine the vinegar and shallot. Puree, adding the oils slowly. Add the pinch of kosher salt.

Assembly
In separate bowls toss the red beet slices and yellow beet slices with a small amount of the vinaigrette

On each plate make a beet circle with the beet slices alternating red, yellow red, and so on. There should be 6 or 8 beet disks on each plate. There should be a space remaining in the middle of the beets for the baked goat cheese. Place the warm cheese in the center of the plate and poke a hole in the top of the cheese with a toothpick and garnish with a small rosemary sprig.

Sprinkle cracked black pepper around the rim of the plate.

Middle Eastern Appetizer Platter

Middle Eastern Appetizer Platter

Middle Eastern Appetizer Platter
Baba Ghanoush
(*tip - roast the garlic for the 3 recipes first)
1 eggplant
1 1/2 tblsp. Olive oil
2 roasted garlic cloves, crushed
1 oz. lemon juice
Salt & pepper to taste

Preheat oven to 400 degrees. Cut eggplant in half; rub with olive oil and salt and pepper. Roast skin side up 30 to 40 min. or until its shape starts to collapse. Let cool. Scoop out insides of eggplant. In a blender place all ingredients except olive oil. Blend, adding in oil until smooth. Refrigerate for 2 hours before serving.

Yield – more that you will need for this presentation.

Hummus
1/2 lb. garbanzo beans
1 tblsp. Tahini
1 tblsp. Olive oil (more if needed for desired consistency)
1 to 2 tblsp. Lemon juice
2 roasted garlic cloves, crushed
1/4 tsp. Cumin
Salt to taste

In a blender put garlic, garbanzo beans, cumin, tahini, and lemon juice. Blend and add olive oil until desired consistency. Season to taste! Serve immediately or cover and chill for later service.
Yield – more that you will need for this presentation.

Tzatziki
1 c. plain yogurt
1 tblsp. Chopped fresh dill
3/4 c. cucumber, shredded or finely diced
1 clove Roasted garlic, minced finely (optional)
Salt to taste
In a bowl combine all ingredients until completely incorporated. Cover and chill.
Yield – more that you will need for this presentation

4 pita breads or small pizzetta rounds
1 cucumber

Assembly
Cut the pita bread into 4 pieces and arrange on a plate. Place the Baba Ghanoush, Hummus and Tzatziki in small mounds on the plate (or in small ramekins) and garnish with cucumber slices

*to roast garlic place in a small oven proof sauté pan and moisten with olive oil. Bake at 350°F until golden brown.

Pizzetta with Rroasted Roma Tomatoes, Organic Fennel, Garlic, Queso Fresco, Balsamic Syrup ...

Pizzetta with Rroasted Roma Tomatoes, Organic Fennel, Garlic, Queso Fresco, Balsamic Syrup and Extra Virgin Olive Oil

Pizzetta with Roasted Roma Tomatoes, Organic Fennel, Garlic, Queso Fresco, Balsamic Syrup and Extra Virgin Olive Oil.

Pizzetta Dough
Ingredients
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T sugar
1/4 cup olive oil
1/2 tsp. Salt

Method
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the sugar and salt. Mix until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. Place the dough in a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Punch it down. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out.

Portion into 3 - ounce balls and roll out. Pizzetta should be about 5 inches across. Place on a sheet pan, and brush with olive oil. Let rise for 5 minutes then bake at 425°F until lightly browned.
Freeze any unused dough for the future.

Toppings for 4 pizzettas
4 Roma tomatoes
1 baby fennel bulb only sliced thinly
1 c. balsamic vinegar (not the expensive variety)
8 basil leaves julienned
4 oz. queso fresco or mozzarella shredded
4 cloves garlic chopped
Kosher salt

Queso fresco can be purchased at many Mexican food stores. Substitute fresh or regular mozzarella if necessary.

Quarter the tomatoes and lay cut side up on a cookie sheet with the sliced fennel and garlic. Sprinkle with kosher salt and olive oil. Roast the tomatoes, garlic and fennel in a 400°F oven until slightly browned and caramelized. Remove and keep at room temperature.
Reduce the balsamic vinegar in a saucepan over low heat by 3/4s or until it seems to thicken.

Assembly
Arrange pizzettas on a cookie sheet and top with roasted tomatoes – 4 quarters per pizzetta and divide the fennel and garlic over the pizzettas. Sprinkle with basil, top with cheese and bake at 400°F until cheese melts. Drizzle balsamic syrup over the top of each pizza and brush with olive oil. Cut into quarters and serve.

Risotto Roll with Pesto, Avocado, Cucumber and Sun Dried Tomato

Risotto Roll with Pesto, Avocado, Cucumber and Sun Dried Tomato

Risotto Roll with Pesto, Avocado, Cucumber and Sun Dried Tomato.

Ingredients:

1 c. Risotto (Arborio rice)
1/2 c. white wine
4 c. Water
Salt

For 4 rolls
4 large Swiss chard leaves
1 avocado
1 small cucumber, peel seeded and julienned
1/4 c. julienned marinated sun dried tomatoes
2 tblsp. Pesto
1/4 c. finely julienned carrot

for dipping
2 tblsp. pesto
1/4 c. balsamic vinegar

Bring the water and wine to a boil, add the salt and risotto. Cook the risotto over low heat stirring constantly. When all of the liquid is absorbed risotto should be tender and creamy, if not add more water. Spread onto a cookie sheet and cool.

Blanch the chard leaves in boiling water for about 10 seconds. Cool under cold tap water and pat dry with paper towels. Using a sharp knife carefully remove the toughest part of the stem taking care to leave the leaves as whole as possible. Using a sushi mat (these can be found in Asian markets or cooks stores) lay our a leaf and trim to the size of the mat. Gently spread some of the risotto on the leaf taking care not to tear the leaf. Leave about 2 inches of the leaf exposed. Spread some of the pesto down the center and then carrot, avocado etc. as if you were making a California roll.
Roll tightly and chill while you make the other rolls.

Using a sharp knife cut the rolls as you would sushi. Place a little of the balsamic vinegar in a ramekin for dipping. Add a dollop of the pesto. If you like serve a little chili oil on the side to spice things up

(The word pesto in Italian, pestare means to pound or to bruise.)