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category_outlined / Cocina y Vinos
AppetizersAppetizers

Appetizers

2010

Entertaining? Find exactly what you need in this magazine packed with party recipes, ideas, and tips. Appetizers include finger-licking-good meat tidbits, foods from street vendors the world over, and 100-calorie appetizers for diet-conscious guests. Recipes for various cocktails complement the small-plate options.

País:
United States
Idioma:
English
Editor:
Meredith Corporation
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EN ESTE NÚMERO

access_time1 min.
pick your pleasure

food stylist .... Janet PittmanA. Tuscan: Thread skewers or picks with prosciutto-wrapped mozzarella and cantaloupe balls that are easily fashioned with a melon baller. Sprinkle kabobs with fresh cracked black pepper and snipped fresh rosemary; drizzle with extra virgin olive oil.B. Beef Martini: Stack cherry or grape tomatoes, sliced roast beef, and marinated blue cheese-stuffed olives on small skewers.C. Lox and Cream Cheese: Roll fresh dill sprigs with cold smoked salmon and alternate on picks with cheese balls. To make balls, shape chilled cream cheese into olive-size balls and roll in minced red onion until well coated.D. Asian Shrimp: Combine cucumber slices, cooked shrimp, red sweet pepper chunks, and blanched snap peas or green beans on picks, then drizzle with Asian vinaigrette and sprinkle with finely chopped peanuts.E. Mediterranean Chicken:…

access_time1 min.
the art of antipasto

food stylist .... Dianna NolinROASTED RED AND YELLOW PEPPERS: Buy by the jar, drain, and garnish with baby arugula.CURED MEATS: At the meat counter, request freshly sliced cured meats, such as prosciutto, capocollo, and salami. Say, “extra-thin, please!”OLIVES: So many varieties of olives to choose from! The more, the merrier—get a mix.BREAD: Whether ciabatta, a baguette, or a country-style loaf, buy plenty of bread on the day of the gathering.GIARDINIERA: Take the veggies from the jar to a strainer to a pretty little bowl.A BIG-FLAVOR BLUE: Ask the cheesemonger for a few samples so you can choose the one you love.CAPRESE: Arrange fresh mozzarella, roma tomatoes, and basil leaves. If desired, serve a quality olive oil on the side.…

access_time1 min.
layers of yum

food stylist .... Dianna NolinMexican Seven-Layer DipPrep: 20 minutesChill: 4 hours1 16-ounce can refried beans1/2 cup salsa1/2 of a 14-ounce package refrigerated guacamole1 8-ounce carton sour cream1 cup shredded cheddar or taco cheese (4 ounces)1/4 cup sliced pitted ripe olives1/4 cup sliced green onions (2)1 cup chopped seeded tomatoes (2 medium)8 cups tortilla chips or crackers1. In a medium bowl, combine refried beans and salsa. Spread bean mixture onto a 12-inch serving platter or into a 2-quart rectangular baking dish. Carefully spread guacamole and sour cream over bean mixture. Top with cheese, olives, and green onions. Cover and chill for 4 to 24 hours.2. Before serving, sprinkle with tomatoes. Serve with tortilla chips. Makes 16 (1/4-cup) servings (with chips).Per serving: 179 cal., 11 g total fat (4 g sat. fat),…

access_time1 min.
mini shawarma

Prep: 35 minutesBroil: 5 minutesMarinate: 1 hour1 to 1 1/4 pounds boneless butterflied lamb leg3/4 cup plain Greek yogurt1/4 cup white wine vinegar2 cloves garlic, minced1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon ground cardamom1/2 teaspoon ground black pepper1/4 teaspoon ground cloves12 mini pita bread rounds or 3 regular pita bread rounds, quartered2/3 cup hummus1 cup shredded lettuce6 tomato slices, halved crosswise1/4 cup finely chopped red onion1 recipe Yogurt Sauce1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Place meat in a resealable plastic bag set in a shallow dish.2. For marinade, in a small bowl, combine yogurt, vinegar, garlic, salt, cumin, cardamom, pepper, and cloves. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 1 to 24 hours, turning…

access_time2 min.
bánh mì minis

Start to Finish: 40 minutes1/4 cup sugar1/4 cup rice vinegar1 teaspoon toasted sesame oil1/2 teaspoon salt1 1/4 cups seeded and coarsely shredded cucumber (1 small)1 cup coarsely shredded carrots (2 medium)1 cup coarsely shredded daikon1/4 cup chopped green onions (2)1 1-pound pork tenderloin1/2 cup mayonnaise2 teaspoons Asian chili sauce1 clove garlic, minced1 loaf baguette-style French bread, cut diagonally into 1/2-inch slices1 fresh jalapeno chile peppers, sliced*2 tablespoons snipped fresh cilantro1. In a medium bowl, combine sugar, vinegar, sesame oil, and 1/2 teaspoon salt, stirring until sugar is dissolved. Stir in cucumber, carrots, daikon, and green onions; set aside.2. Trim fat from meat. Cut meat crosswise into 12 pieces. Press each piece with the palm of your hand to make an even thickness. Sprinkle meat pieces with additional salt and ground…

access_time2 min.
tianjin crepes

Start to Finish: 1 hour16 wonton wrappers, halved crosswise3 tablespoons vegetable oil1 cup chopped napa cabbage1 large shallot, finely chopped2 tablespoons snipped fresh chives2 tablespoons snipped fresh cilantro1 tablespoon sesame seeds, toasted2/3 cup plum sauce2 teaspoons Asian chili sauce2 eggs, lightly beaten1 1/2 cups milk1 cup all-purpose flour1 tablespoon vegetable oil1/4 teaspoon salt5 eggs, lightly beaten1. In an 8-inch skillet, cook wonton wrappers, a few at a time, in 3 tablespoons hot oil over medium-high heat until crisp and brown, turning once. Remove wrappers; drain on paper towels. Drain most of the oil from skillet, leaving a lightly greased surface. Reserve the excess oil.2. In a small bowl, combine cabbage, shallot, chives, cilantro, and sesame seeds. In another small bowl, combine plum sauce and chili sauce. Set aside.3. For crepe…

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