Delicious Dishes by Debbie: Check out this new Hor D-Oeuvres Cookbook I've found!!!

Tuesday, November 9, 2010

Check out this new Hor D-Oeuvres Cookbook I've found!!!

I recently received three totally different cookbooks and I love each one of them for different reasons. One is for appetizers, the other for wonderful Chef from Napa Valley, and the third is a cookie party cookbook. Let me tell you about them and I know if you love cookbooks, you'll want to order one or all of them.

The First is called : Tastefully Small Savory Bites and was written by Kim Hendrickson.
This cookbook is a collection of Easy, Sophisticated Hors D'Oeuvres For Every Occasion.

Parsley Cheese Stars,Broccoli Souffle, Polenta-Stuffed Baby Bellas, Bacon Cream Round

Asian Beef Carpaccio, Ginger Carrot Flan, Mini Crab Cheesecakes

Scallion Puff Pillows, Wild Mushroom Rugelach, Cheddar Shortbread with Pear Kumquat Salsa

Rose Beef Canape, Broccoli Souffle, Curried Tuna Triangle

Everyone loves an hors d’oeuvre. Beauty, flavor, and novelty, all packed into a small bite, are what give a good “appetizer” its name. This collection of over fifty original morsels, from Wild Mushroom Rugelach to Thai Shrimp Baskets, Orange Pecan Brie Cups, and Country Pâté Truffles, gives you the know-how to dazzle even the most discerning guest. Step-by-step instructions, vibrant color photos, and lovely watercolor illustrations make the most dramatic dishes easy. Every recipe includes both bite-size and full-size versions and variations. Nearly every item can be made either all or partly in advance, giving you more time with your guests.
Whether for a cocktail party, buffet, or afternoon tea, Savory Bites is your complete source for entertaining, including chapters on vegetable canapés, “naked canapés” (simple biscuits and crackers), and basic guidelines for a successful event. For a sure case of love at first bite, make it Tastefully Small. http://www.salviapress.com/savory_bites.html

One of the recipes I really enjoyed that was simple and quick is the PECAN MOUNDS.
Here is the recipe.

1 1/2 c. pecans
1/4 c. egg whites (2 large egg whites)
1 tbsp. unsalted butter, softened
1/8 tsp. cayenne pepper

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Grind pecans in a food processor or spice grinder to generate 1 cup of ground nuts. Don't over process: you want ground pecans, not pecan butter.
Combine all ingredients in a medium bowl, with a rubber spatula to create a smooth batter. Mound a kitchen teaspoonful onto baking sheets 1 - 2 inches apart (they will spread a bit). Bake for 10 minutes. Cool to firm up before removing.

I would highly recommend this cookbook if you like wonderful appetizers. It has some very unique recipes in it.

I was not paid for this review, but was given a copy of the cookbook to try.

No comments:

Post a Comment

Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.