Tuesday, December 29, 2009

Hors D'Ouevres

It seems that hors d'Ouevres are compulsory during the holidays, so I present you with a few recipes. These look delectable; I think I'll have an hors d'ouevres party. Enjoy!

Halve 24 party-size slices of pumpernickel; top each evenly with reduced-fat sour cream and a mixture of 4 ounces chopped smoked salmon, 2 tablespoons chopped chives, 1 tablespoon fresh lemon juice, and 2 teaspoons finely chopped red onion. Garnish each with a pickled ginger slice.

Sauté 1 minced garlic clove in 2 teaspoons oil. Add a 10-ounce package frozen puréed butternut squash; cook until defrosted. Stir in 1/4 cup grated Parmesan, 1 1/2 teaspoons chopped fresh sage, 1 teaspoon cider vinegar, and 1/2 teaspoon salt. Remove 30 leaves from Brussels sprouts; fill each evenly with mixture. Garnish each with toasted sliced almonds and additional grated Parmesan.

Fill each of 30 mini phyllo cups with 1/2 teaspoon each Brie cheese and pepper jelly. Bake at 400° for 3 minutes or until cheese melts. Garnish each with a fresh parsley leaf.

Fill each of 30 peppadew peppers with 1 teaspoon softened herbed goat cheese; top with toasted pine nuts

BLTeasersCalories 24, Fat 2gTop 30 small butter lettuce leaves with halved grape tomatoes, cooked pancetta, pearl mozzarella, a drizzle of pesto, and fresh basil leaves

Spicy SHRIMP Skewers
Whisk together 3/4 cup orange marmalade, 4 1/2 tablespoons fresh lime juice, 1/4 cup fresh chopped cilantro, and 1/4 teaspoon crushed red pepper. Place 1/4 of mixture in a bowl (reserve the rest for dipping), and marinate 30 large shrimp, peeled and deveined, 10 minutes. Grill 1 1/2 minutes per side; thread 2 shrimp per skewer. Serve with reserved sauce.

Spread fig jam on 6 slices crustless white bread. Spread Dijon mustard on another 6 slices; top with slices of Manchego cheese, pear, and prosciutto. Assemble sandwiches; grill 1–2 minutes per side. Cut into quarters.

Makes 30 servings

Process 1/2 cup 1/3-less-fat cream cheese and 1/4 cup each chopped marinated artichoke hearts, chopped roasted bell pepper, and chopped fresh basil in a food processor until smooth. Stuff each of 30 mushroom caps with 2 teaspoons filling; sprinkle with seasoned breadcrumbs. Brush lightly with oil; bake at 425° for 18 minutes. Serve on top of a basil leaf.