Holiday Party Hors d'Oeuvres II


by Mark R. Vogel

The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers.

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Welcome to the second edition of Holiday Party Hors d'oeuvres. I wish to thank my fellow chefs Lynne, Jude and Sheilah for contributing recipes. Happy Holidays everyone!

BRAUNSCHEIGER DIP

One of the most famous liverwursts, Braunschweiger is a smoked liver sausage enriched with eggs and milk. You can find it in the packaged meat section of your supermarket. This recipe comes from Jude Sutton, a Texas chef whose website is http://www.theculinarycompanion.com.

Garlic Dip

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This recipe comes from Sheilah Kaufman's book: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking."

SPINACH & FONTINA CHEESE TARTLETS

CLAMS IN PANCETTA BROTH

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Recipes

Braunscheiger Dip recipe

Braunscheiger Dip

Ready In Cooking Time 15 min.

One of the most famous liverwursts, Braunschweiger is a smoked liver sausage enriched with eggs and milk. You can find it in the packaged meat section of your supermarket. This recipe comes from Jude Sutton, a Texas chef whose website is http://www.theculinarycompanion.com.

submitted by happyzhangbo
Garlic Dip

Garlic Dip

Ready In Cooking Time 10 min.

This recipe comes from Sheilah Kaufman's book: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking."

submitted by happyzhangbo
Spinach & Fontina Cheese Tartlets recipe

Spinach & Fontina Cheese Tartlets

Ready In Cooking Time 40 min.

Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France. Its taste falls somewhere in between American and Mozzarella.

submitted by happyzhangbo
Caramel, Date, & Pecan Topped Brie recipe

Caramel, Date, & Pecan Topped Brie

Ready In Cooking Time 20 min.

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

submitted by happyzhangbo
Clams in Pancetta Broth recipe

Clams in Pancetta Broth

Ready In Cooking Time 20 min.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

submitted by happyzhangbo

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