The first is a roquefort grape appetizer. Don’t let the name scare you. Even if you are not a big fan of roquefort cheese, I believe you will like this. I have served these many times and received rave reviews. They are like eating potato chips....”you can’t stop eating them." I have found variations of this recipe in several cookbooks. The ingredients are the same as are the results.
ROQUEFORT GRAPES
Ingredients:
10 oz. almonds, pecans or walnuts
8 oz. cream cheese, at room temperature
4 oz. Roquefort cheese, at room temperatures
2 tablespoons heavy cream
1 lb. (about 48) seedless grapes, red or green (or both!)
Instructions:
TOAST nuts for 8 minutes in 300 degree oven.
CHOP nuts to a medium chop. Use a coffee grinder or nut chopper. Place chopped nuts in small bowl.
CREAM together the cream cheese, roquefort and heavy cream. Using a hand mixer blends the cheeses together nicely but hand mixing is okay too.
DROP four or five grapes into the cheese mixture and coat with cheese. Then drop grapes into chopped nuts and coat grapes with the nuts.
CONTINUE the process until the cheese mixture is used.
REFRIGERATE for at least an hour.
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| Picture courtesy of Google |
This next recipe is from Martha Stewart’s Hors d’Oeuvres Cookbook. Over the years this has become one of my go-to appetizers. They make a lovely presentation and they are scrumptious.
Oriental Chicken Salad Tartlet Filling
Ingredients & Directions
1 1/2 lb Boneless, skinless chicken breasts
1 to 2 tablespoons soy sauce, to taste
1 1/2 tablespoon sweet rice wine vinegar
1/4 cup peanut oil
1/4 cup vegetable oil
16 parsley sprigs, chopped
2 scallions (green and white part) minced
Tartlet shells: Martha provides a recipe for the tartlets but I use frozen Athens mini fillo shells.This recipe makes approximately 2 to 3 packages of the shells.
Cook the chicken breasts in a 350 degree oven for 20 to 30 minutes. Do not overcook. Let cool. OR buy frozen chopped chicken. Tyson makes a good one.
Cut chicken into 1/4-inch cubes. Put chopped meat in a mixing bowl.
Combine the soy sauce, vinegar, oils, parsley and scallions. Pour over the chicken and stir well. Again here I deviate from the original by letting the mixture sit in refrigerate until ready to serve. Spoon into shells.(no more than an hour before to prevent sogginess).
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| Photo courtesy of Google |
ENJOY!
