Courses Archives: Appetizer

Texas Caviar

By lizbeth on October 20, 2021 in

Texas Caviar

Carol C.

A friend of mine shared this with me many years ago. It makes a perfect summer appetizer!

Print Recipe

Course Appetizer, Side Dish

Ingredients

1 red or green pepper diced
½ bunch celery diced
½ red onion diced
1 can shoepeg corn
1 can blackeye peas
1 can black beans
⅓ cup oil
⅓ cup apple cider vinegar
⅓ cup sugar

Instructions

In a bowl, combine red/green pepper, celery, red onion, shoepeg corn, blackeye peas, black beans.
Boil oil, apple cider vinegar, and sugar. Pour boiled contents over bowl and refrigerate overnight.
Drain liquid and serve with tortilla chips (scoops)

Smoked Fish Dip

By lizbeth on October 15, 2021 in

Smoked Fish Dip

Flora S.

Print Recipe

Course Appetizer, Main Course, Side Dish

Ingredients

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay tm Seasoning
4 drops hot pepper sauce or to taste
3 drops Worcestershire sauce or to taste
3 drops liquid smoke flavoring Optional
cracked black pepper to taste

Instructions

Place whitefish, mayonnaise, and sour cream in the bowl of a food processor.
Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper.
Blend all ingredients until consistency reaches a spread.

Russian Deviled Eggs

By lizbeth on October 15, 2021 in

Russian Deviled Eggs

Flora S.

Print Recipe

Course Appetizer, Lunch, Side Dish

Ingredients

1 small beet peeled
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish Optional
6 eggs
1 pinch ground paprika or to taste
salt and ground black pepper to taste
12 sprigs fresh cilantro Optional

Instructions

Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Roasted Garlic Cauliflower

By lizbeth on October 14, 2021 in

Roasted Garlic Cauliflower

Flora S.

Print Recipe

Course Appetizer, Side Dish

Ingredients

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Instructions

Preheat the oven to 450 degrees F. Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Potato Latkes

By lizbeth on October 14, 2021 in

Potato Latkes

Flora S.

Print Recipe

Course Appetizer, Side Dish

Ingredients

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

Instructions

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
Place large spoonful of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Mushroom Julien

By lizbeth on October 7, 2021 in

Mushroom Julien

Flora S.

Print Recipe

Course Appetizer, Side Dish

Ingredients

2 lb assorted fresh wild mushrooms brushed clean and sliced
½ cup dry Porcini mushrooms
1 large Spanish onion sliced into thin quarter-rounds
1 cup sour cream
1 cup whole milk warmed and kept hot
pinch of nutmeg
1 tbsp all-purpose flour
pinch of fennel seeds
½ lb Gruyere cheese shredded
3 tbsp unsalted butter
4 tbsp vegetable oil
salt and pepper to taste

Instructions

Add enough boiling water to dry Porcini to barely cover them. Cover the container and let stand for at least 30 minutes.
Make bechamel sauce by warming 1 tbsp butter over very low heat; once the butter is completely melted and begins to bubble, quickly sift the flour over it. Stir the mixture with a wooden spoon constantly, taking care that the flour does not burn.
Once the mixture has become a deep golden color, remove from heat and add milk in a thin stream, whisking vigorously to prevent clumps. Cover and let stand for 5 minutes.
At the end of the 5-minute period, whisk lightly. The sauce should have thickened to a consistency of a rich cream. If too thick, whisk in a little more hot milk.
Add nutmeg and season with salt. Cover and set aside.
Warm 1 tbsp and 2 tbsp vegetable oil in a large, deep skillet. Add mushrooms and sauté on high heat, stirring, until the mushrooms are browned, about 10 minutes.
Strain the liquid from the dry Porcini into the skillet; discard the dry mushrooms. Continue cooking, stirring from time to time, until the mushrooms have absorbed most of the liquid.
Remove the mushrooms from the skillet and set aside. Wipe the skillet dry and return to heat; add 1 tbsp butter and 2 tbsp vegetable oil.
Add the onions and sauté over low heat, stirring from time to time, until the onions have decreased in volume and caramelized evenly. (This takes anywhere from 45 minutes to 1 hour, so be patient!)
Return the mushrooms to the skillet. Wisk together sour cream and béchamel sauce, and add the mixture to the skillet.
Season with salt and pepper and add fennel seeds. Stir and cook, covered, over low heat for 15 minutes.
Preheat the oven. Distribute the stew evenly among individual mini-crocks or ramekins (but mini-crocks are best).
Top with Gruyere cheese and broil, uncovered, until the cheese has melted and formed a deep yellow crust with brownish blisters.

Notes

Julien is typically served as a hot appetizer dish.

Minted Pea Puree

By lizbeth on October 5, 2021 in

Minted Pea Puree

Carrie M.

Fun easy snack or appetizer. Great for warmer months!

Print Recipe

Course Appetizer, Snack

Ingredients

3 cups frozen green peas thawed
1 cup mint leaves tightly packed
½ cup flat-leaf parsley leaves tightly packed
1 cup extra virgin olive oil
2 tbsp fresh lemon juice
salt and fresh ground pepper
1 baguette sliced and toasted
Parmesan shavings
Balsamic vineger

Instructions

Put one third of the peas into a food processor with the mint, parsley, olive oil and lemon juice
Puree to a paste. Then turn out into a bowl and combine with remaining whole peas, season with salt and pepper to taste.
Spread the pea mixture on just-toasted rounds, garnish wiht cheese, a drizzle of balsamic or both. Eat immediately.

Middle Eastern Hummus

By lizbeth on October 5, 2021 in

Middle Eastern Hummus

Flora S.

Print Recipe

Course Appetizer, Side Dish

Ingredients

3 cups dry garbanzo beans soaked overnight
1 pinch baking soda Optional
½ cup extra-virgin olive oil
¾ cup tahini paste
¼ cup fresh lemon juice or more to taste
1 large clove garlic minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil for drizzling

Instructions

Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using.
Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish.
Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually.
Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice.
Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Eggplant Appetizer

By lizbeth on October 1, 2021 in

Eggplant Appetizer

Flora S.

Print Recipe

Course Appetizer, Lunch, Side Dish

Ingredients

5 eggplants peeled and cubed
5 green bell peppers seeded and chopped
5 to matoes chopped
5 onions chopped
1 ½ tablespoons white sugar
1 tablespoon salt
½ cup vegetable oil
½ cup red wine vinegar
½ cup water

Instructions

Place the eggplant, bell pepper, tomato, and onion into a large pot.
In a small bowl, stir together the sugar, salt, oil, vinegar, and water.
Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes.
Serve warm.

Dressed Herring under Fur salad

By lizbeth on September 30, 2021 in

Dressed Herring under Fur salad

Flora S.

Print Recipe

Course Appetizer, Salad

Ingredients

2 thick salted herrings matthias
5 potatoes
4 carrots
4 beets
5 eggs
1 lb mayonnaise

Instructions

Boil vegetables until they are ready ( you can boil vegetables in 1 pan).
Boil eggs hard.
Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meat into very little pieces and always check for bones. Take a large dish. Put herring meat evenly on the bottom. If you like onion, you can put little pieces of onion on the herring.
Then spread mayonnaise evenly (thin layer).
Grind potatoes and make the next layer of it. Spread mayonnaise.
Use a fork to plane the layers. Then goes carrot (grind, put, spread).
Then you do the same with 4 eggs and beets.
Spread mayonnaise on the beets and grind 1 egg on it to make the dish beautiful.
Put the dish in the fridge for an hour.

Notes

This salad must look like a cake. Selyodka pod Shouboy is served as an appetizer.

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