Persimmon & Brie Crostini

Tags

appetizer, brie, crostini, food, foodie, hors d'oeuvres, persimmon, recipe, snack

I love when persimmons begin to arrive at my grocery store in autumn. This underused fruit is perfect for autumn and winter snacking.

Ingredients: 
1 persimmon, 1 baguette, 1 wedge of brie, fresh basil leaves, olive oil, balsamic glaze, fresh ground pink Himalayan salt

Directions:
Slice the baguette into small pieces. Drizzle both sides with olive oil and toast. Thinly slice brie and layer onto the baguette slices. Slice the persimmon and then cut into thirds or fourths (depending on the size of your persimmon) and layer on top of the brie. Use your baker’s torch to lightly brown the edges and top of the persimmon and melt the edges of the brie. Sprinkle with fresh ground pink Himalayan salt and drizzle with balsamic glaze. Garnish with freshly slice basils leaves.

XOXO,
Young Wifey

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Grilled Ginger Sesame Shrimp

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appetizer, food, foodie, ginger, grilled shrimp, grilling, hors d'oeuvres, marinade, postaday2011, recipe, seafood, sesame, shrimp, side dishes

Every year, I prepare a formal coursed meal for our Valentine’s Day dinner. It’s a tradition I love…

Grilled GInger Sesame Shrimp

First Course – Appetizer
Grilled Ginger Sesame Shrimp

Ingredients:
12 fresh shrimp, 3 Tbsp. fresh ground ginger, 1 Tbsp. sesame seed oil, 1 Tbsp. honey, 1 Tbsp. crushed red pepper, 1 tsp. sesame seeds, fresh ground sea salt, fresh cracked black pepper

Directions:
Soak wooden skewers in warm water, add a splash of lime juice.. Peel and devein shrimp. Mix together all ingredients in bowl. Allow shrimp to chill in marinade for an hour. Slip 3 or 4 shrimp on wooden skewers. Heat grill to medium. Add shrimp to grill, cooking 2 minutes on each side. Sprinkle with additional crushed red pepper and sesame seeds if desired.

What type of appetizers do you enjoy?

Gruyère Cheese Straws

Tags

appetizers, bread, bread sticks, cheese, cheese straws, cocktail hour, food, foodie, Gruyère, holiday buffet, hors d'oeurve, hors d'oeuvres, recipe, snacks

These cheese straws are a great addition to a holiday buffet, whether it’s hors d’œuvres or a full meal. They take only a few minutes to prepare. Serve them standing up in a glass jar, tie a ribbon around the neck of the jar to match your decor. These are great treats adults and kids both like.

Cheese Straws

Ingredients:
2 c. flour, 2 c. grated Gruyère cheese, 3/4 cup softened butter, 1 tsp. baking powder, 1/4 tsp cayenne pepper, 1/4 tsp. garlic powder, fresh ground sea salt, 1/2 c. water

Directions:

Preheat oven to 350ºF. Beat together butter, garlic powder and cayenne powder and cheese, set aside. In another bowl, mix together flour, baking powder and salt. Combine flour into cheese mixture and slowly add water. Stir until well mixed allow dough to rest for about 30 minutes. Pull dough into small balls and roll into a long log, twist both ends of dough to create a spiral pattern. Press cheese straws on baking sheet. Bake for about 12 minutes or until golden brown.

*Sprinkle with paprika, poppy seeds or sesame seeds before baking!

Dinner for Two

Have a Happy Thanksgiving tomorrow! What are your holiday plans?

Tasty Ties

Tags

appetizers, dill salmon, hors d'oeurve, hors d'oeuvres, mini meals, salmon, salmon puffs

Sometimes when I’m baking and cooking, I remember all the things I used to watch my mother make and I feel a bit like her. A few months ago my mother was playing with puff pastry dough and told me while she was baking, that she felt like me. Talk about role reversal.

So to honor those thoughts, I’m sharing my favorite hors d’oeuvre recipe. I first made them for Hubster and my wedding, I made it recently for my BFF’s baby shower.

Salmon Puffs

Ingredients:
Pastry dough, 8 oz. pkg. cream cheese, zest of one lemon, 1 small can of salmon, 2 Tbsp. dried dill weed

Directions:
Preheat oven at 350°F. Using a biscuit cutter, make small rounds of dough. Press dough into mini muffin cups. Soften cream cheese, stir in lemon zest and dill. Mix salmon to cheese mixture. Spoon mixture into mini muffin cups and smooth down the top to make filling level. Bake for 20 minutes and serve hot.

*These can easily be made ahead of time and heated up on a crisper tray before serving.