Tag Archives: appetizers

Appetizers

Beer Candied Bacon

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Beer Candied Bacon

Beer Candied Bacon

Ingredients:

1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer

Directions:

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.

Sharon Springfield

Sharon Springfield
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Appetizers, Dips, Vegetarian

Artichoke Spinach Dip

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2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES
Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.
Cool artichokes. Clean, peel, remove center “choke” and slice artichoke.
Follow Dip Preparation steps below using fresh artichokes.
DIP PREPARATION
Mix all ingredients in a large bowl, except bread and extra virgin olive oil.
Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.
Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.
4  Servings
Appetizers, Seafood

Bay Crab Cakes

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2 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Parsley, chopped
2 tbsp. Unsalted Butter
1 1/2 c. Japanese Bread Crumbs
1 1/4 lb Fresh Lump Crab meat
1 tsp Salt
1 tsp Old Bay seasoning
1/2 tsp White Pepper
1/8 tsp Cayenne Pepper
1/2 oz. Lemon Juice
1/4 c. Dijon Mustard
1/4 c. Mayonnaise

Gently break up crab meat into a mixing bowl. Add all other ingredients except olive oil, butter and 3/4 cup of bread crumbs to the bowl. Gently mix all ingredients by hand. Do not over mix. The mixture will be lumpy.

On a flat plate add remaining bread crumbs. With your hands, shape the crab mixture into 12 equal puck-shaped cakes. Dip both sides of each crab cake into the bread crumbs to coat it well. Place the crab cakes on a tray, cover with plastic wrap and refrigerate for 1 to 3 hours.

In a large skillet, heat the butter and extra virgin olive oil over medium heat. Place crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Serve Immediately.

Appetizers, Dips

Southwest Ranch Dip

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1 (8-ounce) package Cream Cheese, softened
8 ounces sour cream (1 cup)
1 (1-ounce) packet ranch salad dressing mix
1 (10-ounce) can milder diced tomatoes and green chiles, well-drained
2 tbsp. cilantro (about 6 sprigs)
1 tbsp. of lime juice

1. Process all ingredients in food processor 30 seconds or until smooth and well blended.
2. Serve with fresh vegetables such as broccoli, cauliflower or baby carrots. Or serve with tortilla chips.

Makes about 2 1/2 cups