INGREDIENTS:
1 small onion
Fresh parsley
3 packages (10 ounces / 285 g each) frozen chopped spinach, thawed
1/4 cup (62.5 ml) olive oil
2 eggs
16 ounces (1 pound / 450 g) feta cheese, drained and crumbled
1 teaspoon dried oregano leaves, crushed, or 2 tablespoons (30 ml) chopped fresh oregano leaves
Freshly grated nutmeg to taste
salt and black pepper to taste
1 package (16 ounces / 450 g) frozen phyllo dough, thawed to room temperature
2 cups (500 ml) margarine, melted
PROCEDURES:
1. To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup (125 ml). Drain onions, if needed. Set aside.
2. To finely chop parsley, place parsley in 1 -cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup (125 ml). Set aside.
3. To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plate together and tilt slightly to press excess liquid from spinach. Set spinach. Set spinach aside
4. Preheat oven to 375°F (190°C)
5. heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
* TO chop onion with knife, peel skin from onion. Cut in half through the root. Place, cut side down, on cutting board. To coarsley chop onion, hold knife horizontally. Make cuts parallel to board, almost to root end. Make vertical, lengthwise cuts of desired thickness. Slice across cuts to root end. (The closer cuts are spaced, the finer the onion is chopped. ) Set aside.
6. Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.
7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmeg, salt and pepper.
8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phullo crosswise into thirds. use scissors to cut along fold into thirds.
9. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)
10. Lay 1 strip pf phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful (5 ml) of spinach filling on 1 end of strip; fold over 1 corner to make triangle.
11. Continue folding end to end, as you would fold a flag, keeping edges straight.
12. Brush top with butter. repeat process until all filling is used up.
13. Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.
~ Makes 5 dozen appetizers
Showing posts with label Elegant Starter. Show all posts
Showing posts with label Elegant Starter. Show all posts
Egg Champignons
INGREDIENTS:
6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish
PROCEDURES:
1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.
2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.
3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.
4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.
5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.
~ Make 8 first-course servings
6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish
PROCEDURES:
1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.
2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.
3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.
4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.
5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.
~ Make 8 first-course servings
Chilled Seafood Lasagna with Herbed Cheese
INGREDIENTS:
8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish
PROCEDURES:
1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.
~ Makes 24 first-course or 8 entire servings
* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.
8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish
PROCEDURES:
1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.
~ Makes 24 first-course or 8 entire servings
* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.
Scampi
INGREDIENTS:
1 1/2 pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
1/4 cup (62.5 ml) dry white wine Juice of 1 lemon (about 2 tablespoons /30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
PROCEDURES:
1. To remove shells from prawns, use your finger to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over law heat. Do not stir. Skin off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skilled over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but brown.
5. Add prawns, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish, if desired.
~ Makes 8 first-course servings
1 1/2 pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
1/4 cup (62.5 ml) dry white wine Juice of 1 lemon (about 2 tablespoons /30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
PROCEDURES:
1. To remove shells from prawns, use your finger to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over law heat. Do not stir. Skin off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skilled over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but brown.
5. Add prawns, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish, if desired.
~ Makes 8 first-course servings
Chilly Cucumber Soup
INGREDIENTS:
4 large cucumbers
2 tablespoons (30 ml) butter or margarine
2 tablespoons (30 ml) all-purpose flour
1/4 cup (60 ml) finely chopped fresh parsley
1/4 cup (60 ml) finely chopped celery leaves
1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
2 cups (500 ml) water
2 cups (500 ml) light cream or half-and-half cucumber slices, celery leaves and lemon peel for garnish
PROCEDURES:
1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875 ml). Set aside.
2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley and chopped celery leaves, Reduce heat to low. Cook and stir until cucumbers are tender when pierced with fork, about 8 minutes.
4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. removed from heat. Let stand at room temperature until cool.
5. Process soup in small batches in blender or food processor until smooth.
6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish, if desired.
~ Makes about 6 first-course servings
4 large cucumbers
2 tablespoons (30 ml) butter or margarine
2 tablespoons (30 ml) all-purpose flour
1/4 cup (60 ml) finely chopped fresh parsley
1/4 cup (60 ml) finely chopped celery leaves
1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
2 cups (500 ml) water
2 cups (500 ml) light cream or half-and-half cucumber slices, celery leaves and lemon peel for garnish
PROCEDURES:
1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875 ml). Set aside.
2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley and chopped celery leaves, Reduce heat to low. Cook and stir until cucumbers are tender when pierced with fork, about 8 minutes.
4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. removed from heat. Let stand at room temperature until cool.
5. Process soup in small batches in blender or food processor until smooth.
6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish, if desired.
~ Makes about 6 first-course servings
Golden Tomato Soup
INGREDIENTS:
8 medium tomatoes
4 teaspoon (20 ml) reduced calories margarine
1 cup (250 ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125 ml) chopped carrots
1/4 cup (60 ml) chopped celery
6 cups (1.51) chicken broth
1/4 cup (60 ml) uncooked rice
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon (2 ml) dried thyme leaves, crushed
1/4 to 1/2 teaspoon (1-2 ml) black pepper
5 drops hot pepper sauce
Fresh thyme spring for garnish
PROCEDURES:
1. To easily remove tomato peels, cut a skin-deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 seconds. (Add about 30 seconds if tomato is not fully ripened.) Removed with slotted spoon; plunge immediately into bowl of cold water for another 10 seconds. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to stew before their skins can be removed.)
2. Removed tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down, and squeeze to remove seeds. Chop tomatoes. Set aside.
3. Melt margarine in large Dutch oven over medium-high heat. Add onion and garlic; cook and stir 1 to 2 minutes until onions is tender. Add carrots and celery; cook and stir 7 to 9 minutes until tender.
4. Stir in tomatoes, broth, rice, tomato paste, Worcestershrine sauce, dried thyme, black pepper and ht pepper sauce. Bring to a boil. reduce heat to low. Cook about 30 minutes, stirring frequently.
5. Removed from heat. Let stand at room temperature to cool 10 minutes. Process soup in small batches in food processor or blender until smooth.
6. Return soup to Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low. SImmer 3 to 5 minutes until heated through. Garnish, if desired.
~ Makes 8 first-course servings
8 medium tomatoes
4 teaspoon (20 ml) reduced calories margarine
1 cup (250 ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125 ml) chopped carrots
1/4 cup (60 ml) chopped celery
6 cups (1.51) chicken broth
1/4 cup (60 ml) uncooked rice
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon (2 ml) dried thyme leaves, crushed
1/4 to 1/2 teaspoon (1-2 ml) black pepper
5 drops hot pepper sauce
Fresh thyme spring for garnish
PROCEDURES:
1. To easily remove tomato peels, cut a skin-deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 seconds. (Add about 30 seconds if tomato is not fully ripened.) Removed with slotted spoon; plunge immediately into bowl of cold water for another 10 seconds. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to stew before their skins can be removed.)
2. Removed tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down, and squeeze to remove seeds. Chop tomatoes. Set aside.
3. Melt margarine in large Dutch oven over medium-high heat. Add onion and garlic; cook and stir 1 to 2 minutes until onions is tender. Add carrots and celery; cook and stir 7 to 9 minutes until tender.
4. Stir in tomatoes, broth, rice, tomato paste, Worcestershrine sauce, dried thyme, black pepper and ht pepper sauce. Bring to a boil. reduce heat to low. Cook about 30 minutes, stirring frequently.
5. Removed from heat. Let stand at room temperature to cool 10 minutes. Process soup in small batches in food processor or blender until smooth.
6. Return soup to Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low. SImmer 3 to 5 minutes until heated through. Garnish, if desired.
~ Makes 8 first-course servings
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