Meg's Kitchen hors d'oeuvres recipes

Morgan's Dill Dip *New!
German Cheddar and Beer Fondue *New!
Roasted Tomato, Avocado and Goat Cheese Torte (or, Bruschetta from a Mystery Novel) *New!
Mom's Meatballs
“The Nutsnacker”
Caviar Pie Romanoff
Garlic Basil Cheese Spread (really low-fat)
Almost fat-free Asian Spiced Eggplant Spread
Paper Chickens
Beer Batter Shrimp
Another All-time Favorite Hors d’oeuvre
Smoked Salmon Spread
Cream Cheese & Blue (or Roquefort or Gorgonzola) Spread
Shrimp and Chutney Spread
Seven Layer Dip
Artichoke Dip
Mexican Roll Ups
Bruschetta in a Hurry (two ways)
Crab Cakes

Morgan's Dill Dip
Writes Morgan "I have been experimenting with dill weed and sour cream and have come up with the
following dip. It is really good with salty potato chips. "

16 oz sour cream
1/4 cup of dill weed
1/4 tsp of celery salt
1 tsp of sweet basil
3/4 tsp of dried minced onion

Mix all of the ingredients together and chill for an hour or so. Serve
with potato chips. Enjoy!

German Cheddar and Beer Fondue
Recipe courtesy Rachael Ray (Food Network)

Notes from Dana: here is the recipe exactly off of the food network... I used corn starch instead of flour and
tossed the grated cheese with it before putting it in the pot... they leave that part out... i use a couple of tbls
of cornstarch, enough to lightly coat the cheese... also, I only used the bread as we had enough meat at
the last octoberfest! enjoy!

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on
dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or
brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Combine cheeses in a bowl with flour. Add beer to a small pot and bring
up to a bubble over medium heat. Reduce the heat to simmer and add
cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in
a figure-eight pattern with wooden spoon. When the cheese has been
incorporated fully, stir in the mustard, hot sauce and Worcestershire
sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the
cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the
mini franks and sliced wursts. Cook, uncovered until all the liquid has
evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile
wursts and dogs near fondue. Complete the dipping selections with
dishes of pickles, onions and cubed bread.

Roasted Tomato, Avocado and Goat Cheese Torte
or, Bruschetta from a Mystery Novel
Really, it is. But it's also really good, and I combined a recipe from an actual chef with the mystery novel version. (Mystery
novel by Nancy Fairbanks, Death a L'Orange)

Fresh garden tomatoes, roasted until mushy
Goat cheese
Avocado (also mushy-- try a potato masher)

Spread some focaccia or french bread slices with a layer of goat cheese, then avocado, then roasted tomato. Or,abandon
the bruchetta thing and just make a torte, again layering goat cheese, avocado and pour over the tomato mush, Serve with
bread slices. I'll be trying it this weekend and will let you know.

Mom’s Meatballs

• 1 1/2 lb ground beef
• 5 1/2 oz pork sausage
• Chopped water chestnuts
• Worcestershire sauce (now I can spell it!)
• Tabasco
• Chopped onion
• Garlic salt
• 1/2 cup milk
• 2 packages instant oatmeal

Says Bunny “Make a hundred, they’ll eat a hundred.” She does, and lo and behold, they always do.

Make into small meatballs
Bake at 350
Sauce:
Ketchup
Currant jelly
Vinegar
Lemon
Soy sauce
Tomato juice-- add to get to right consistency

“The Nutsnacker”

• 1 1/4 cups whole almonds
• 1 8-oz package cream cheese
• 1/2 cup mayo
• 5 crisp bacon slices, crumbled
• 1 tbsp chopped green onion
• 1/2 tsp dill weed
• 1/8 tsp pepper

This recipe was pulled out of a newspaper or off a can of nuts or something. It looks great on a holiday hors d’oeuvres
table, but no one will touch it. Have no idea what this actually tastes like. **Update: tasted it-- it's good! Really!

Spread almonds in a single layer in shallow pan.
Bake 15 minutes at 300 until almonds begin to turn color. Stir often.

Combine cream cheese and mayo.
Add bacon, onion, dill, pepper and mix.
Cover, chill overnight.
Form into shape of two pinecones on platter (use wooden one shaped like a Christmas tree if you have it)
Press almonds at slight angle into cheese in rows, beginning at narrow end.
Garnish with sprig of pine from yard.

Caviar Pie Romanoff

• 6 hard cooked eggs, chopped
• 3 tbs mayo
• 1 1/2 cup minced onion
• 8 oz cream cheese, softened
• 2/3 cup sour cream
• 3 1/2 to 4 oz lumpfish caviar
• Lemon and parsley for garnish

Served at winter parties to “good” guests. May not be the most popular item on the table, but for the ones who like it,
especially Bunny, it’s a winner. She always uses a small, fluted edge ceramic dish and serves it as a spread right from that
dish. Must be served with small spreader with ceramic fruit handle.

Combine 6 hard cooked eggs, chopped, with mayo.
Spread evenly into well-greased 8-inch springform pan.
Sprinkle with minced onion.
Blend cream cheese with sour cream until smooth.
Spread over onion with wet spatula.
Cover and chill, 3 hours or over night.
Before serving, top with caviar and spread to pan edges.
Run knife around sides, loosen springform, lift off.
Garnish with lemon and parsley.

Garlic Basil Cheese Spread
From The Moosewood Lowfat Cookbook

Note: One clove of fresh garlic can be substituted for the roasted garlic, which will result in sharper flavor. Adding the
optional roasted red pepper gives the spread a rosy hue. If you roast the garlic in advance while the yogurt drains, the
spread can be assembled in minutes.

Note from Meg: If you buy Greek Yogurt (Total brand which they sell at Ancona’s and Caraluzzis and Trader Joes), then you
can skip the yogurt draining altogether.

¾ cup plain yogurt
2/3 cup 1% cottage cheese
1 Tbs Roasted Garlic (approx six medium garlic cloves roasted will yield this amount)
2 Tbs chopped fresh basil
salt and fresh ground pepper to taste
¼ cup diced roasted red peppers

Place yogurt in a strainer lined with a coffee filter (or buy the greek stuff). Set aside to drain for about an hour.
Combine drained yogurt, cottage cheese, garlic, and basil in a food processor and blend until smooth. Add salt and pepper
to taste. Stir in roasted red peppers, if using. Cover and refrigerate at least 30 min to allow flavors to marry.

Per 1 oz serving: 0.3 g fat, 1 mg cholesterol, 21 calories

Asian Eggplant Spread
From the Moosewood Lowfat Cookbook

1 medium eggplant
1 tsp grated fresh ginger root
½ tsp ground anise (Note from Meg- bet you could add some Sambuca or Pastis instead)
2 scallions, minced
1 ½ Tbs soy sauce
½ tsp dark sesame oil
1 Tbs rice vinegar

Preheat over to 350 degrees

Pierce the eggplant with a fork in several spots, place it directly on oven rack with a baking sheet on the rack below to catch
drips, and bake it for 45 to 60 min, until very soft and somewhat collapsed. Remove the eggplant from the oven.

When the eggplant is cool enough to handle, cut the eggplant in half, scoop out the flesh, and discard the skin. Thoroughly
chop through the flash crosswise and lengthwise; you should have about 1 ½ cups. In a bowl, combine eggplant with
ginger, anise, scallions, soy sauce, sesame oil, and rice vinegar and mix well. Add more soy sauce to taste as needed.

Per serving: 27 calories, .6 g fat, 0 mg cholesterol

Paper Chickens

• 2 boned chicken breasts
• 1/4 tsp ginger
• 1 tbsp soy sauce
• 1 tbsp sherry
• 1/2 tsp sugar
• 1/2 tsp salt
• Sliced water chestnuts

A David favorite

Marinate the chicken.
Place slices in squares of foil that have one drop of oil in them with water chestnut slices.
Wrap up.
Deep fry in 350 fat for 2 min on each side.

Beer Batter Shrimp

• 16 raw shrimp, peeled with tails on, de-veined
• Juice of 2 lemons
• 1 cup (approx) flour

Beer Batter
• 1 can light domestic beer
• 1 cup flour
• 1 Tbsp salt
• 1 Tbsp paprika

Another David specialty. Nothing tastes better in the summer. Serve with Pungent Fruit Sauce.

Mix dry ingredients into beer in bowl.
Stir with whisk (wire) until batter is light and frothy.
(Stir often with wire whisk while using to keep frothy.)

To fry:
Dry shrimp and sprinkle with lemon. Dredge in flour to coat entirely, then hold by tail and dip in batter.
Deep fry in 375 oil until golden brown and crisp.
Drain on paper towel.

Pungent Fruit Sauce:
3/4 c orange marmalade (David preferred three-fruit)
4 tbsps lemon juice                 1/2 tsp powdered sugar
2 tbsps orange juice                 1/2 tsp salt
2 tsps horseradish                1/2 tsp dry English mustard

Combine all ingredients in blender till it’s smooth

Another All-time Favorite Hors d’oeuvre

• Equal amounts cheddar and Swiss cheese
• Scallions
• Hearty toast squares
• Mayo

What is it about melted cheese that makes everything better?

Grate sharp cheddar and Swiss together in equal amounts.
Add scallions-- green part only, in 1/4-inch slices
Toss together with mayo
Add a touch of Dijon or other good mustard

Spread on hearty toast squares and pop under the broiler until brown and bubbly.

Or, for lunch, top it on tuna salad on a toasted English muffin and broil-- yummy!

Smoked Salmon Spread

• Chopped smoked salmon
• Cream cheese
• Chopped red onions or scallions
• A little garlic
• Horseradish to taste
• Capers
• Dill
• Salt and pepper

Mix together all ingredients

Can buy good smoked salmon for this at Trader Joe’s

Cream Cheese & Blue (or Roquefort or Gorgonzola) Spread

• Cream cheese- regular or light (not no fat-- ycch!)
• Lots of crumbled blue cheese
• Dash or two of Worcestershire, sherry pepper or something like that
• Sliced scallions- your choice on the amount
• Touch of sour cream- not too much; this is a spread, not a dip
• Salt and pepper and your choice of herbs- I like herbs de Provence or thyme

Writes Bunny: “This started with Louise years ago and I improved on it”

Let it soften, smush it all up

Could add chopped pecans- this was a hit one night
Can keep in fridge for a long time but it’s best to have at room temp before you serve
Good with rye crackers or whole wheat crackers

Shrimp and Chutney Spread

• 1 pound medium cooked shrimp&shelled, de-veined and chilled
• 1 8-oz package of cream cheese, softened
• 1/3 cup of Major Grey’s chutney& solid pieces chopped fine
• 1 tablespoon curry powder
• ½ cup sour cream
• 2 tablespoons milk
• ½ cup grated sharp cheddar cheese
• Chopped almonds

Writes Dana, “I LOVE this appetizer and it’s easy!”

First stir the cream cheese, chutney and curry powder until smooth.
Stir in the shrimp, sour cream, milk and grated cheese.
Transfer to a serving bowl and top with the chopped nuts.
Chill and then serve with crackers.

Seven Layer Dip

• Guacamole (2 or 3 ripe avocados)
• Sour cream
• Mayo
• Taco seasoning mix in the pouch
• Bean dip or refried beans
• Olives
• Scallions
• Tomatoes, diced and drained a bit
• Sharp cheddar, finely shredded
• Tortilla chips

Passed down from Dana and the Colorado Cache Cookbook. A must have at picnics. Meg credits this dip with winning her
a job offer, and as recently as December 2002 got a comment on this dip as remembered by a guest at a party in 1994.

Combine mayo, sour cream, taco seasoning mix together till medium pink.
Layer the rest as follows:
Beans
1/2 sour cream stuff
Guacamole
Other 1/2 sour cream stuff
Tomatoes
Olives
Scallions (save a couple for garnish on top; same with olives)
Cheese

Artichoke Dip

• 2 cans artichoke hearts
• 2 cups mayo
• 2 cups Parmesan cheese- grated

Says Pam, “OK, we could do this in our sleep but let’s document it anyway.”
Pam adds, “I think Dana likes to add crab or something like that.
Adds Bunny, “ “Something like that’ can also include chopped mild green chilies- little can”

Mix together.
Bake at 350 about 1/2 hour or until brown on top.

Mexican Roll Ups

• 4 Large flour tortillas
• 2 8-oz packages cream cheese, softened
• 1/2 cup thinly sliced green onions
• 1 4-oz package original Hidden Valley Ranch salad dressing mix (in the packet)
• 1 4-oz jar diced pimentos
• 1 4-oz can chopped green chilies
• 1 4-oz can diced black olives

Writes Pam: “Real crowd pleaser. Much like Mom’s meatballs.”

Mix cream cheese, green onions and salad dressing mix.
Spread evenly over tortillas.
Drain and combine pimentos, chilies and olives.
Sprinkle over cream cheese mixture on tortillas.
Roll (jelly roll style)…cover with plastic and put in fridge until ready to serve.
Remove and cut into 1/2-inch slices.

Bruschetta in a Hurry (two ways)

Traditional:
• One container pre-made bruschetta topping with tomatoes, basil, etc. from Trader Joe’s or Stew Leonards
• Hunk of romano cheese
• Skinny loaf of French bread, sliced thin

Artichoke:
• 2 cloves garlic, peeled
• 4 slices rustic bread, about 1/4 inch thick
• 2 tbs extra virgin olive oil, plus more for drizzling
• 1 12-oz jar marinated artichoke hearts, drained
• 1/2 cup fresh ricotta cheese
• Sea salt, freshly ground pepper
• Shaved parmesan cheese, for garnish
(From Martha Stewart magazine)

Got people showing up in 15 minutes? No worries! These snacks can be made with stuff you most likely have sitting
around and basically you can mix and match, put them on a nice platter, and no one will know you just didn’t have time to
deal with guests today!

Traditional bruschetta:
Toast bread slices until crispy (try not to burn- smells bad when guest arrive)
Put tomato topping on bread. Can add leftover ricotta from pint you buy for other recipe. Drizzle on olive oil.
Shave some Romano cheese (or same cheese for Artichoke version) and put on top.

Artichoke bruschetta:
Thinly slice 1 garlic clove and set aside. Gently crush remaining clove and rub over one side of bread slices. Brush both
sides of bread with 1 tbsp olive oil. Toast slices in oven until crisp (Martha says do this in skillet or on grill; Meg says put
them with the other slices in the oven; can use same bread as above- just use less topping later). Set aside.
Heat remaining tbs olive oil in a skillet over medium-high heat. Add reserved garlic and artichoke hearts. Sauté until golden,
3 to 4 minutes.
Season ricotta with salt and pepper; spread about 2 tbs of mixture on each slice. Top with sauteed garlic and artichokes.
Season with salt and pepper. Garnish with shaved parmesan cheese and drizzle with olive oil.

Crab Cakes

• 1 cup dried bread crumbs (unflavored-- not the Italian kind)
• 2 large eggs, lightly beaten
• 2 pounds lump crabmeat, picked over for cartilage
• 1/2 cup fresh cilantro leaves, chopped
• 4 scallions, chopped
• 1 red pepper, 1 yellow pepper; seeded and diced
• 2/3 cup mayo
• kosher salt and freshly ground pepper
• 1 cup vegetable oil for frying

This recipe is adapted from Martha Stewart. Some tips: can add a jalapeno pepper, but I don’t. Green pepper works, but
red looks prettier. Can use fresh crab, but canned is pretty good, too; I’ve also substituted a mild white fish e.g., cod,
haddock for half of the crab. Could also use chopped clams. These travel if you crisp them in the oven before serving. I like
a Remoulade sauce for dipping, or drizzled on a plate for a sit-down starter. Can also make bigger cakes and serve on
mixed greens with Remoulade or vinaigrette for lunch.

In a large bowl, gently mix together the bread crumbs, eggs, crab, cilantro, scallions, peppers, mayo and salt and pepper to
taste.

Form the mixture into 24 small, thick cakes, about 2 inches in diameter.
Heat the oil in a skillet over medium-high heat until hot, not smoking.
Cook the cakes for 2 to 3 minutes per side until golden brown, turning them with a spatula.
Drain on a plate lined with paper towel.
Serve hot.