Appetizers

December, 2009

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Gorgonzola Crostini
Cheddar and Horseradish Crostini
Mushroom Puffs
Prosciutto Wrapped Asparagus
Cold Crab Mold

RECIPES

Gorgonzola Crostini:

1 cup gorgonzola, crumbled

1/3 cup dried cranberries

1/3 cup chopped pecans (or walnuts)

1 good quality French baguette

Mix cheese, cranberries and pecans together. Slice bread on diagonal into 1/2" thick slices. Arrange slices on foil or parchment lined baking sheet. Top slices with cheese mixture (about 1 big Tbsp per slice is good) and bake at 400 until warm and melting, approximately 8 minutes. Cheddar Crostini:
1 cup grated extra sharp cheddar cheese1 large (or 2 small) green onion, chopped1 Tbsp prepared horseradish (not cream style or horseradish sauce, you want the refrigerated kind)1/3 - 1/2 cup mayonnaise1 good quality French baguette Mix all ingredients together. Slice bread on diagonal into 1/2" thick slices. Arrange slices on foil or parchment lined baking sheet. Top slices with cheese mixture and bake in 400 degree oven until melted and bubbly. Let cool on baking sheet until cheese is no longer molten and serve warm.

Mushroom puffs:

2 sheets frozen puff pastry, thawed per package directions

1 package sliced mushrooms, chopped

2 tbsp butter

1/4 cup white vermouth

1/4 cup cream

1/4 cup parmesan cheese, shredded

Salt and pepper to taste

Sauté mushrooms in butter over medium heat until they have released their liquid and it has evaporated. Add vermouth and cook until evaporated. Salt and pepper to taste. Add cream and cook just until cream is hot and bubbly. Remove from heat and stir in cheese. Cut sheets of puff pastry into approximately 1" 1/2 squares. Place squares on baking sheet lined with parchment paper. Place a small amount of filling in the center of each square. Bake at 400 degrees until pastry is puffed and golden, about 8-10 minutes.

Andy's Prosciutto Wrapped Asparagus:

12 asparagus
6 slices prosciutto
“Boursin” herbed cheese (or other soft herbed goat cheese)

Snap ends of asparagus. Peel asparagus. Cut each slice of prosciutto in half width-wise to create two long strips. Spread a small amount of cheese the length of each piece of prosciutto. Lay prosciutto cheese side up. Starting at top of asparagus, just below the tip, wrap the prosciutto down the asparagus.

Cold Crab Mold:

Melt together until smooth:1 can cream of mushroom soup (must be regular, full fat or it tastes funny)1 package cream cheese (again must be full fat or funny taste and texture)Remove from heat.
Dissolve1 package Knox gelatin 3 Tbs cold water
Mix into warm cheese/soup. Let cool to room temperature.
Stir in:
1 Cup finely chopped celery3 green onions1 can (approx 1 lb) lump crab meatPour into mold and refrigerate until set (several hours or overnight.) To unmold, remove from fridge. Run knife around edge. Dip mold into hot water bath for approximately 30 sec - 1 min until just loosened. Put plate on top of mold, invert and (in theory) you have success. If not, dip in water a bit longer and try again with a little shake.