ck - Appetizer Party Buffet
Unlike classic risotto, this one is stirred only once. We loved the subtle flavor imparted by the white truffle oil. If you don't have truffle oil, add a little extra Parmesan. Look for phyllo cups in the freezer section of your grocery store, if you'd rather not make your own.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add thyme and garlic; saute 1 minute. Stir in rice; saute 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 18 minutes. Remove from heat. Stir in cheese, butter, truffle oil, and pepper. Cool.
Preheat oven to 375°.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut phyllo layers into 24 (1 1/2-inch) squares using a sharp knife or pizza cutter.
Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups. Bake at 375° for 5 minutes or until crisp. Remove phyllo cups from pan. Fill each cup with 1 tablespoon risotto. Sprinkle cups evenly with parsley.
These canapés are made with chickpea flour, but you can also make them with polenta or grits. Prepare all of the components of this recipe ahead of time and assemble at the last minute.
To prepare canapés, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 2/3 cups water, and 3/4 teaspoon salt in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes. Uncover and stir with a whisk until smooth. Pour into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with curry powder. Chill 1 hour or until firm.
Preheat oven to 375°.
Cut chickpea mixture into 40 (1-inch) squares; place on a jelly roll pan coated with cooking spray. Bake at 375° for 20 minutes or until golden. Cool.
To prepare butter, combine carrot, 2 cups water, butter, honey, and ginger in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 7 minutes or until carrot is tender. Increase heat to medium-high; uncover and cook 12 minutes or until liquid is absorbed.
Combine carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper in a food processor; process until smooth. Place carrot butter in a zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1 teaspoon carrot butter onto each canapé. Sprinkle canapés evenly with almonds and cilantro.
Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish.
To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.
Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.
To prepare sauce, heat a small saucepan coated with cooking spray over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes. Stir in curry powder and turmeric; sauté 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes.
Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth. Place a toothpick in each tempeh cube. Serve with warm cashew sauce.
Roast skewers of cumin-coated cauliflower and peppers for a perfect pick-up party food.
Preheat oven to 450°.
Combine the first 7 ingredients in a large bowl, stirring with a whisk. Add cauliflower and bell pepper squares; toss gently to coat.
Spoon vegetables into a single layer on a jelly roll pan. Bake at 450° for 25 minutes or until lightly browned and crisp-tender, stirring after 15 minutes. Cool completely; stir in cilantro.
Thread 1 cauliflower floret and 1 bell pepper square onto each of 30 (6-inch) skewers.
You can substitute green or brown lentils, but the dip won't be as pretty.
Preheat oven to 350°.
To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned. Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally. Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.
Look for hiziki, a black ribbonlike seaweed, in Asian markets; substitute dried nori seaweed sheets if hiziki isn't available. If your knife skills are rusty, preshredded carrots will do nicely for the garnish. Use the leftover tofu cream as a dip for crudités. Admittedly, this recipe isn't quick, but if you have the time and inclination, it's quite impressive.
To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold water, and drain. Place seaweed in a food processor; process until minced.
Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes, stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce heat; simmer 6 minutes or until liquid evaporates.
To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut each wedge crosswise into 8 pieces to yield 48 triangles.
Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2 teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1 carrot piece on each cracker.
Habanero peppers are fiery, so wear gloves while chopping them. To tame the sauce, substitute a jalapeño or poblano pepper. You can make the won tons ahead of time, freeze them, and bake just before serving.
To prepare won tons, place colander in a 2-quart glass measure or medium bowl. Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl. Spoon ricotta into colander. Gather edges of cheesecloth together; tie securely. Refrigerate for 1 hour. Gently squeeze cheesecloth bag to remove excess liquid; discard liquid. Spoon ricotta into a food processor.
Preheat oven to 350°.
Place almonds and flour in a spice or coffee grinder, and process until finely ground. Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor. Process until smooth.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle. Repeat procedure with remaining won ton wrappers and ricotta mixture.
Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray. Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
Bake at 350° for 15 minutes or until lightly browned. Cool won tons 5 minutes on a wire rack.
To prepare sauce, place tomatoes in food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 3 minutes. Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes. Reduce heat to medium. Stir in tomatoes and basil; cook 10 minutes, stirring occasionally. Serve with won tons.
Truffle-Scented Risotto in Phyllo
Curried Chickpea Canapés with Ginger-Carrot Butter
Tempeh Satay with Curried Cashew Sauce
Roasted Cauliflower Skewers with Sweet Peppers and Cumin
Spiced Red Lentil Dip with Pita Crisps
Hiziki Caviar with Lemon Tofu Cream and Chives
Herbed Ricotta Won Tons with Spicy Tomato Sauce
Treat your guests like Hollywood stars and starlets by serving these impressive finger foods. The menu combines delicious flavor with show-stopping presentation. (Serves 10-15)
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