Hot Appetizers..who needs dinner???

 

 

 

 

Brie En Croute

 

1 sheet frozen puff pastry, pre-packaged

1 tablespoon unsalted butter

1/2 cup walnuts

1/8 teaspoon ground cinnamon

1 (8-ounce) wheel Brie

1/4 cup brown sugar

1 egg, beaten

Crackers, for serving

 

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

Wine Suggestion for this Recipe:
Chardonnay
Rich, buttery white wine

 

Hot Crab Dip

 

1 pound jumbo lump crabmeat, free of shells

1 cup grated pepper jack cheese

3/4 cup mayonnaise

1/4 cup grated Parmesan

1/4 cup green onions, minced, optional

5 to 6 roasted garlic cloves or 2 cloves minced

3 tablespoons Worcestershire sauce

2 tablespoons fresh lemon or lime juice

1 teaspoon hot pepper sauce

1/2 teaspoon dry mustard

Salt and pepper

 

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

 

 

Suggested Wine for this Recipe:

Chardonnay

Rich, buttery white wine

 



 

 

Crab-Stuffed Mushrooms

1 cup crabmeat

1/2 cup cream cheese

1/2 cup fresh parsley leaves, chopped

1/2 cup green onions, chopped

4 tablespoons Parmesan

House Seasoning, recipe follows

2 portobello mushroom caps, or 10 white mushrooms caps

1/2 cup bread crumbs

Nonstick cooking spray

 

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 garlic powder
Mix all together and store in an air tight container for up to 6 months

Wine Suggestion for This Recipe:

Chardonnay

Rich, buttery white wine

Ina Garten's Roasted Shrimp Cocktail

For the shrimp:

• 2 pounds (12 to 15-count) shrimp
• 1 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the sauce:

• 1/2 cup chili sauce (recommended: Heinz)
• 1/2 cup ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan tossed with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Wine Suggested for this Recipe:
Chardonnay
Rich, buttery wine