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    Gourmet Simplified Amazing Appetizers
    Gourmet Simplified Amazing Appetizers
    Gourmet Simplified Amazing Appetizers
    Ebook175 pages1 hour

    Gourmet Simplified Amazing Appetizers

    By Deb Kerrey

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    About this ebook

    138 tried and tested delicious appetizer recipes. These recipes are perfect for entertaining or casual gatherings. The recipes taste fancy but are easy to fix.

    LanguageEnglish
    PublisherDeb Kerrey
    Release dateJan 6, 2018
    ISBN9781370982806
    Gourmet Simplified Amazing Appetizers
    Author

    Deb Kerrey

    Gourmet Simplified Inc. was started by Deb Kerrey in 2007 as a specialty food company. Deb’s daughters have now joined her to expand the business. Gourmet Simplified’s specialty food items, mixes, and teas will now be offered at Farmer’s Markets in Southern California. You can find information on our website to where you can find us. Now through a series of cookbooks, Deb is sharing the recipes that she developed while working as a personal chef and cooking for friends and family in a cookbooks.

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      Book preview

      Gourmet Simplified Amazing Appetizers - Deb Kerrey

      3 Herb Deviled Eggs

      12 hard-cooked eggs, peeled

      1/4 c. mayonnaise

      1/4 c. sour cream

      1 T. Dijon mustard

      2 T. snipped fresh parsley

      2 T. snipped fresh chives

      2 T. snipped fresh dill

      Freshly ground black pepper

      Sea salt

      Cut the eggs in half and gently scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add mayonnaise, sour cream and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with sea salt and freshly ground black pepper. Spoon the filling into the egg whites and refrigerate until served.

      Almond Pine Cones

      1 1/4 c. whole almonds

      1 (8 oz.) low-fat cream cheese

      1/2 c. mayonnaise

      5 crisp bacon slices, crumbled

      1 T. chopped green onion

      1/2 tsp. dill weed

      1/8 tsp. ground black pepper

      Spread the almonds in a shallow pan. Bake at 300 ° for 10 minutes, stirring often. Combine softened cream cheese and mayonnaise. Add the bacon, onion, dill and pepper to the cream cheese mixture; combine thoroughly. Cover and chill overnight. Form into the shape of 2 pine cones. Beginning at the narrow end, press almonds into the cheese, overlapping them to look like pine cones.

      Amaretto Cheese-filled Apricots

      4 oz. cream cheese

      2 T. amaretto liqueur

      1/2 c. slivered almonds

      30 soft whole dried apricots

      1/4 c. chopped dried cherries

      Set out the cream cheese to warm to room temperature. Toast the almonds then chop. Chop the dried cherries. Mix cream cheese, 1/4 c. almonds, the cherries and amaretto with a spoon until combined. Spoon into a small resealable plastic bag. Cut 1/2 inch off 1 corner of the bag. Open the apricots along one side. Squeeze 1 t. cheese mixture into each apricot. Dip the cheese edge of the apricots into the remaining almonds. Refrigerate 1 hour before serving.

      Artichoke Appetizer Pizza

      1 bunch green onions

      2 cloves garlic

      3 oz. prosciutto

      1/4 c. fresh basil

      1 c. chopped artichoke hearts

      1 T. fresh lemon juice

      1/2 c. mayonnaise

      1/2 c. grated Parmesan

      1/2 c. grated Gruyere

      2 large precooked ready-to-use pizza crusts

      Preheat oven to 450°. Thinly slice the green onions. Mince the garlic. Chop the prosciutto. Chop the basil. Mix the green onions, garlic, artichoke hearts, prosciutto, basil, lemon juice, mayonnaise, Parmesan and Gruyere. Divide in half and spread on the pizza crusts. Place directly on the oven shelves and bake for 20 minutes. Cut into 2" squares and serve warm.

      Asiago and Sun-Dried Tomato Dip

      1 (8 oz.) pkg. cream cheese

      1/3 c. sun-dried tomatoes

      1 c. boiling water

      8 green onions

      1 c. chopped mushrooms

      1 1/2 c. sour cream

      1 c. finely shredded Asiago cheese

      Bring the cream cheese to room temperature. Mix tomatoes and water, let stand 10 minutes. Drain thoroughly and chop. Thinly slice the green onions. Heat the chopped tomatoes, cream cheese, Asiago cheese, green onions, mushrooms and sour cream in a saucepan over medium-low heat. Stir frequently until the cream cheese is melted. Spray the inside of a 1 1/2 quart slow cooker with cooking spray. Transfer the mixture to the slow cooker. Serve the dip with crackers, tortilla chips or raw vegetables.

      Asiago-Stuffed Dates

      12 Medjool dates

      3 oz. Asiago cheese

      4 slices applewood-smoked bacon

      1 tsp. smoked paprika

      Cut the Asiago cheese into 1 1/2 x 1/4 x 1/4" pieces. Cut each slice of bacon crosswise into 3 pieces.

      Preheat the oven to 425 degrees. Using a small knife, make a small cut in the side of each date; remove the pit. Insert 1 piece of cheese into each date. Sprinkle the smoked paprika on one side of each of the bacon slices. Wrap each date with 1 piece of bacon with the paprika side against the date. Secure the bacon with a toothpick. Arrange the dates on a rimmed baking sheet. Bake until the bacon is browned on the bottom, about 6 minutes. Turn the dates over and roast until the bacon is cooked, about 6 minutes longer. Transfer to a plate; cool slightly. Remove toothpicks and serve.

      Asian Lettuce Wraps

      2 T. canola oil

      2 T. dark sesame oil

      2 T. rice vinegar

      2 T. soy sauce

      2 tsp. Sriracha sauce

      2 tsp. grated fresh ginger

      3 garlic cloves, minced

      4 skinless boneless chicken breasts

      1 head Boston lettuce

      1/2 c. bean sprouts

      1/2 c. diced red onion

      1/2 c. grated carrots

      Combine 1 T. canola oil, sesame oil, rice vinegar, soy sauce, Sriracha sauce, ginger and garlic in a bowl; stir with a whisk. Set aside 3 T. of this sauce mixture. Place the remaining sauce mixture in a zip lock bag. Add the chicken breasts to the bag. Seal and marinate in the refrigerator for 1 hour. Remove the chicken from the bag; discard the marinade. Heat a frying pan over medium-high heat. Put 1 T. canola oil in the pan. Cook the chicken in the pan until done. Let stand 5 minutes then thinly slice. Set out the lettuce, bean sprouts, onion and carrots. Set out the reserved sauce mixture. Let each person make their own lettuce wrap by taking a lettuce leaf and adding what they like.

      Asian Nut and Pretzel Mix

      1 c. miniature pretzels

      1 c. whole wheat cereal squares

      3/4 c. wasabi peas

      2/3 c. unsalted roasted cashew halves

      2 T. canola oil

      1 T. toasted sesame oil

      1 T. soy sauce

      1 tsp. garlic powder

      1/4 tsp. cayenne pepper

      4 c. unsalted air-popped popcorn

      Preheat the oven to 250 degrees.

      Combine the pretzels, cereal, wasabi peas and cashew halves in a large bowl.

      Combine the canola oil, sesame oil, soy sauce, garlic powder and cayenne in a small bowl, stirring

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