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Appetizers

Appetizers/ HotApp

Salmon Cakes with Edamame and Wasabi Topping

The Edamame and Wasabi Topping adds just the right kick.

I can’t begin to tell you how great this little appetizer was last night.  I have been wanting to try making this for a long time so when buying the Salmon, scallops and shrimp for the kabobs we did, I just bought a little extra salmon.  I made my salmon cakes similar to how I make crab cakes.  I tried them with Panko bread crumbs and also Italian style bread crumbs.  I preferred the Panko.

A couple of years ago I tried this great sushi recipe of Tyler Florence’s and he used this wasabi topping.   I poached my salmon in a little chardonnay and water with lime slices but any kind of cooked (leftover) salmon will work fine.  I wouldn’t use canned salmon though.  I used the wild Alaskan Salmon so it was very red and beautiful.    The rest of the dinner was great, will post pictures of that .  It was great relaxing by the pool and being able to use our new teak dining set.  — Sherry

I forgot to put the pickled ginger on when I first put these together.  I went back and added the ginger to the ones we had not already gobbled down.    It really makes a difference.

The pickled ginger was really good on these.

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Salmon Cakes with Edamame and Wasabi

Ingredients

  • 1 cup cooked salmon crumbled or flaked
  • 1 Tbsp. chopped chives
  • 1 1/2 tsp. lemon juice
  • 1 Tbsp or more panko bread crumbs
  • 1 Tbsp. finely chopped red onion
  • 1 Tbsp. chopped parsley
  • 1 egg beaten
  • 2 Tbsp. mayonnaise
  • Panko bread crumbs for breading
  • oil for frying
  • Picked ginger for garnishing
  • Wasabi Edamame puree for garnishing

Wasabi and Edamame Puree

  • 1/2 lbs. pkg. frozen edamame in pods
  • 1 Tbsp. wasabi paste
  • 1/2 tsp. sea salt
  • 1/2 lemon juiced
  • 3 Tbsp. water
  • 1 Tbsp. canola oil

Instructions

  1. Mix the salmon and all other ingredients except for the ginger and wasabi puree together in bow. Make small cakes about 1 1/2″. Coat the cakes in the panko bread crumbs. Fry in oil until nice and brown and drain on paper towels. To assemble, put a folded piece of pickled ginger and a dab of the edamame wasabi puree in center. I’m thinking the next time I serve these for a party I’m going to take a cucumber, score it with the tines of a fork, cut in 1/4″ slices and put the little cake on top. Will be easier to eat without crumbling apart. This made about 10 small cakes so you may want to double the recipe. Next time, I may thin down the wasabi topping and drizzle some on the plate.
  2. For Wasabi puree: Put all this in blender or mini processor and blend until you have a smooth paste.
June 13, 2009 By
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Appetizers/ ColdApp

Avocado Bacon Canapes

Avocado and Bacon, Yum!

I have made these little canapes many times for parties and they are always a hit.  Even with the bacon they still have a great summery taste.  I have cheated before and used guacamole but the presentation isn’t as nice.  Hope you try these, I think the recipe is a “keeper”.  —  Sherry

 

Avocado and Bacon Canapes
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Ingredients
  1. 8 slices of smoked bacon
  2. 1/4 c. lemon juice
  3. 1/4 c. water
  4. 1 avocado, peeled and sliced thin
  5. 1/2 c. Hellman’s mayonnaise
  6. 1 Tbsp. butter, softened
  7. 1/2 tsp. Worcestershire Sauce
  8. 1 dash of hot sauce
  9. 24 slices of bread, white or wheat
Instructions
  1. Mix the lemon juice and water and add the peeled and sliced avocado. Fry the bacon until crisp, chop and set aside. Mix the mayonnaise, butter, Worcestershire sauce and hot sauce. Trim the crust from the bread and cut into shapes. Spread with the mayonnaise mixture, fan out two to three thin slices of avocado on top of the mayonnaise mixture and sprinkle with bacon.
Rosemary and the Goat https://rosemaryandthegoat.com/
June 11, 2009 By
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Appetizers/ HotApp

Prosciutto and Gruyere Palmiers

Puffed Pastry, Gruyere,  Prosciutto and Sage. What a wonderful combination and just great with a glass of wine.

Here they are with a glass of wine. Can’t wait to sit down, put my feet up have a couple of these with a nice glass of wine and have relax.

I am updating this post since I am made a fresh bach of these heavenly little baked appetizers for an Italian themed shower I’m helping give this weekend. You may want to make extras of these if you are doing them for a party. I like to keep these in my freezer so if my husband is wanting something with his glass of wine, these can be popped in the oven for a special treat. And when I have fresh sage in my garden, I use it, if not I used dry rubbed sage.

June 6, 2009 By
12
Appetizers/ ColdApp/ Sandwiches

Cucumber Sandwiches

You’ll be cool as a cucumber when you try these cucumber sandwiches. The little center you see here are tiny dried rosebuds. I can’t find these anymore so I mix some softened cream cheese and mayonnaise and tint it yellow and pipe center into the flowers.

When I was pregnant the first time, we lived in Louisville, Kentucky. I craved this spread they called Benedictine Spread. It was a cucumber spread and you could buy it in cartons already prepared at the grocery. I would eat that for breakfast and lunch some days. Finally I found a recipe and started making it myself.

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I have all the ingredients ready to make the sandwiches, the cucumber spread, the cut-out bread and the sliced cucumbers.

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Spread a little cucumber spread on the bottom piece of bread, top with cucumber slice and then the other piece of bread. You can finish off with a little yellow mayo in the center.

 

 

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Cucumber Sandwiches

Ingredients

  • 2 large cucumbers
  • 8 oz. cream cheese softened
  • Tabasco to taste
  • garlic salt and seasoned pepper to taste
  • 1/2 c. mayonnaise
  • 1 Tbsp. fresh lemon juice
  • 1/4 c. finely grated onion
  • white or wheat bread

Instructions

  1. Take one cucumber, peel, cut in half and scrape out seeds. Grate the cucumber and the onion into a piece of cheesecloth and squeeze out moisture.
  2. Put the cream cheese, mayo and seasoning into a mixing bowl with the grated cucumber and onion. Mix until well blended. I add a drop or two of green food coloring. Take the other cucumber, cut off each end and then drag a fork down the sides all the way around. I usually use my mandoline and cut these very thin. Now for the ones in the picture, I use a flower cutter for the bottom and a daisy cutter for the top.
  3. Cut out bread shapes (you can always just do them in rounds). Spread a little of he cucumber spread on one bread slice, top with a cucumber slice and then another bread slice. I sometimes make these one day ahead. If you are going to pipe in a center to the flower, wait and do that right before you serve them.
June 6, 2009 By
2
Appetizers/ HotApp

Eggplant Caponata

If you love eggplant, you will love this recipe.
 
I catered a birthday party a couple of years ago and the theme of the party was Old Hollywood. I can’t take the credit for the idea but I really liked working around the theme. You may be able to see the old Hollywood star pictures I copied, matted and put around the food trays. All the guests arrived in long dresses, many had Hepburn hairstyles. The party was a surprise so when they limo pulled up to the red carpet at the front door, all the guest were outside applauding (just like at the Oscar’s). Fun, fun party with lots of champagne and wonderful food. This is one of the dishes I did for the party. The Caponata I served on toasted baguette slices but I have also used this recipe on top of pasta.
Eggplant Caponata
Spicy mixture of eggplant, tomatoes, onions and olives. Delicious spread on toasted baguettes.
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Ingredients
  1. 2 eggplant, large
  2. 1 – 28 oz. can tomato, drained and chopped
  3. 1 – 6 1/2 oz. can tomato paste
  4. 1 teaspoon basil
  5. 1 small jar capers
  6. 2 tablespoons parsley
  7. 3/4 cup black olive, chopped
  8. 1 onion, large, chopped
  9. 1 1/2 teaspoons oregano
  10. 1/2 teaspoon garlic powder
  11. 2 teaspoons red wine vinegar
  12. 1/4 cup olive oil
  13. 3/4 cup celery, chopped
  14. toasted bread rounds
Instructions
  1. Peel and cube the eggplant. Saute the celery and onion in small amount of olive oil. Add the eggplant and saute until it starts to cook. Add remaining ingredients except for toasted bread rounds and simmer for 45 minutes. Serve warm or at room temperature with toasted bread rounds.This can also be served with pasta.
Rosemary and the Goat https://rosemaryandthegoat.com/
 
June 6, 2009 By
1
Appetizers/ ColdApp

Rosemary and the Goat

(Hey, where’s Rosemary?)

I guess it is time for me to post about Rosemary and the Goat. I have an appetizer recipe a friend gave me. It is so easy and delicious and I almost always have what I need on hand to make it.
 
This little appetizer is quick to make and everyone will love it. When I was trying to come up with a name for this blog, this was the first thing that popped into my head. I do need to get some better pictures of this dish though.
 
Hope you will try it soon.
 
blogdinner 007
 
Rosemary and the Goat
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Ingredients
  1. 1 small roll goat cheese
  2. about 1/2 cup rosemary, coarsely chopped
  3. 1/2 c. good quality olive oil
  4. fresh baguette slices or crackers
Instructions
  1. Take about 1/4 cup rosemary and add to the olive oil and let sit for about 30 minutes to infused the flavor of the rosemary.
  2. Remove the goat cheese from package and roll the entire log in the remaining chopped rosemary.
  3. When ready to serve, put the rosemary coated goat cheese on a platter and pour all the olive oil over the cheese.
  4. Serve with toasted or plain baguette slices or crackers.
Notes
  1. If I used a cracker it would be something like Triskets. The bread slices are the best.
Rosemary and the Goat https://rosemaryandthegoat.com/
 
June 5, 2009 By
3