Recipe: Make Ahead and Freeze Ahead Appetizers (14)

I made up a cookbook for a friend with a whole section on make ahead stuff. Here are some of them: Happy Wedding!!

Dilled Brie and Smoked Salmon
Servings : 10

1 large round of Brie
1/2 lb. thinly sliced smoked salmon (approximately)
1 pkg. fresh dill weed

Score a large round of Brie around the edges to divide it into three layers. After scoring through the rind, separate the layers using Dental floss to cleanly cut through the round. In between each layer, places strips of smoked salmon to completely cover the round. Next roughly chop fresh dill, and cover the outside of the round with dill. Wrap the whole shebang with plastic wrap and refrigerate for 24 hours to let the flavors mingle. To serve, slice the round into wedges to expose the lovely color of the layers of salmon, and add it to your cheese tray. (gs)

NOTES : Prepare 24 hrs. ahead to let the flavors mingle.

Filo Pastries with Smoked Turkey and Mushroom
Recipe by: the California Culinary Academy
Makes 30 pastries.

1 c Mushrooms; minced
2 cl Garlic; minced
1/4 c Onion; minced
1/4 c Sherry
1 tsp Olive oil
3 tbsp Parsley; minced
1/2 c Feta cheese; crumbled
1/4 c Low fat mozzarella cheese; grated
1/4 tsp Dried oregano
1/4 tsp Dried thyme
1/4 lb Smoked turkey or ham; finely minced, trimmed of fat
15 Sheets of filo dough
1/3 c Unsalted butter; melted

1. In a large skillet over medium high heat, saute mushrooms, garlic, and onion in sherry and olive oil until soft. Add parsley, feta, mozzarella, oregano, thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each sheet in half widthwise to make 30 smaller sheets. Stack them evenly on top of each other, and cover with a piece of plastic wrap and a slightly dampened dish towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of each other. Place about 2 tablespoons of filling in the lower right section near the edge. Fold bottom right corner of filo over filling to meet left edge, creating a small triangle. Continue folding pastry, as you would a flag, until you reach the top. You will end up with a triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on prepared baking sheet. Repeat process until all the filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Note - Prepare the pastries ahead and freeze for entertaining.

FLAKY MUSHROOM SWIRLS
Yield: 94 servings

2 tbsp Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tbsp Olive or vegetable oil
1 lb White mushrooms; trimmed, wiped, & finely chopped (See NOTE)
2/3 c Grated Parmesan cheese
2 tsp Dried chervil leaves, crumbled
1 dash Salt& pepper
1 lb puff pastry defrosted

In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute them until just limp, about 3 to 4 minutes. Add the remaining oil, then stir in the mushrooms. Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry. Lightly flour a clean workspace. Unfold the pastry and dust lightly with flour. Using a floured rolling pin, roll the pastry into a rectangle about 12-by-18 inches. Cut the rectangle into 2 long rectangles measuring 6-by-18 inches each. Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges. Starting with the bottom long edge, roll up each rectangle jelly roll fashion gently pressing the top edge to seal the pastry. Carefully wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours. This may be done up to 4 days ahead of time.

Preheat oven to 375F, and line a cookie sheet (or 2 if you have them) with baking parchment. Remove the rolls from the refrigerator as you are ready to cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch slices.

Place each oval onto the parchment, leaving 1 1/2 inches of space between them. Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through. If using 2 pans, rotate the pans during baking for even baking. Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked. Serve warm.

NOTE: If using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather than let the machine run. Over-processed mushrooms are often watery and will not brown.

Mashed Potato Casserole
Servings : 7

10 medium Potatoes, peeled
Salt and pepper to taste
1 c Sour cream
8 oz Cream cheese
Onion, chopped
Butter, melted
Paprika

In a large soup pot boil the potatoes. Drain, season, and mash the potatoes. Add the sour cream, cream cheese and onion and mix thoroughly. Place in a 2 quart casserole dish and allow to cool. Cover and refrigerate for 24 hours. Top with melted butter and sprinkle with paprika. Bake in a 350 oven for 30 minutes.

NOTES : Source: Babi's Bed and Breakfast, can be made ahead up to 24 hrs.

Quick Puff Pastry & Ideas
Makes 1 lb

1 c. cold unsalted butter
1 2/3 c. all purpose flour
3/4 tsp. salt
1/3 c. cold water

Use a pastry cloth and a stockinette-cover rolling pin dusted with flour OR if you don't have these roll dough out between flour dusted waxed paper. Follow processing instructions carefully, overprocessing will produce a paste. Dough can be refrigerated up to 5 days or frozen for up to 2 weeks.

Cut butter in 1/2 in. cubes, set aside 3/4 c. in refrigerator. In food processor, blend flour with salt; sprinkle with remaining butter. Using pulse, cut in butter for about 30 sec., or until small pieces are undistinguishable from flour. Sprinkle with reserved butter and pulse twice to break into smaller pieces. Pour water evenly over mixture (not through feed tube). Pulse 3 or 4 times or just until mixture is loose and ragged looking. Transfer to floured work surface; gather together and knead lightly. Press into a rectangle; place on floured pastry cloth, and with covered pin, (see note above) roll out to 12 x 15. Starting at one long edge, fold over 1/3, fold other long edge over top, flush with the first fold to make 15 x 4. Starting from one of the short ends, roll up jelly roll style, tucking in rolled up edges. Press into a square. Wrap in plastic wrap and store in the fridge for at least 1 hr. or freeze. (see note above)

Mini Pesto Crescents
1 lb. puff pastry; 1/2 c. prepared pesto; 1 egg beaten. Cut pastry in half, put half rewrapped, in fridge. Roll out to 12 x 8. Cut in half lengthwise. Cut each piece across into 4 equal squares. Cut each square diagonally across to make triangles. Spread each triangle with 1/2 tsp. pesto, leaving 1/2 inch uncovered at the top point. Brush uncovered point with egg. Starting with the bottom roll up and shape into crescents, pressing at the point to seal.

Cover and refrigerate up at least 1/2 hr., or up to 8 hrs. Repeat with rest of the dough. Can be frozen before cooking. Do not thaw to cook. Bake 425 deg. for 14-18 min, until puffed and golden. makes 32

Can use pastry to make tiny turnovers, roll out, cut out, fill and fold over, sealing with egg, same way as above. Same time and temp. Can just cut out into shapes,(stars, rounds etc.) brush with egg and sprinkle on sesame seeds, or savory things. same temp. 10-15 min. (cl)

NOTES : Save yourself some money and make this surprisingly simple pastry, in your food processor.

Spectacular Overnight Slaw
Servings : 14

1 med. head cabbage -- shredded
1 med. red onion -- thinly sliced
1/2 c. chopped red pepper
1/2 c. chopped gr. pepper
1/2 c. sliced stuffed olives
1/2 c. white vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 tsp. Dijon mustard
1 tsp. ea. -- salt, celery seed and mustard seed

In a 4 qt. bowl, combine the veggies and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 min. Pour over veggies and stir gentlly. Cover and refrigerate overnight. Mix well before serving. 12 - 16 servings.

NOTES : Make this the night before, an the flavors keep getting better!Appetizer Chicken Chunks
Makes 72

6 chicken breasts
1 c. cracker crumbs
1/2 c. freshly grated parmesan
1/3 c. finely chopped walnuts
1 tsp. dried thyme
1/2 tsp. dried tarragon
1/2 tsp. salt
1 clove garlic -- minced
1/2 c. butter melted

Cut chicken into 1 in. cubes. In a small bowl, combine rest of the ingredients except butter. Dip cubes into melted butter, then into crumb mixture. On foil-lined baking sheet arrange pieces 1/2 inch apart. Cover and refrigerate (or freeze in single layer, then package in airtight containers. No need to thaw before baking) Bake uncovered 400 deg. for 15 - 20 min. until golden brown and cooked through. Serve hot.

NOTES : Bite-sized chunks of tender moist chicken encased in a walnut-cheese coating, won't last long on any appetizer tray. (cl)

Jalapeno Cocktail Pie Squares
Servings : 48

This is from Sherry, a caterer in Texas, this recipe can be made, then frozen.

4 eggs -- beaten
1 c. milk
1 c. flour
1 tsp. salt
1 tsp. baking powder
1 lb. jack cheese grated
1 box. frozen broccoli -- thawed and well drained
1/2 c. margarine melted and cooled
2 minced fresh jalapenos

Mix all the above ingredients together and put into a spayed 9 x 13 baking pan. Bake in a preheated oven 350 deg. for 30 min. or until lightly browned. I cool in refrigerator, cut in small squares and put into zip lock bags and freeze. Thaw before serving and warm for 5 -8 min in a 350 oven. Use rubber gloves and a knife and a fork when handling hot peppers.

Toasted Mushroom Rolls
Servings : 40

1/4 c. butter
1/4 c. finely chopped gr.
onions
1/2 tsp curry powder (opt.)
2 1/2 c. finely chopped mushrooms
1 Tbsp. fresh parsley -- chopped
2 Tbsp. four
2/3 c. light cream
1 Tbsp. sherry or port
1/2 tsp. salt
1/4 tsp. pepper
1 loaf thinly sliced bread
1/3 c. butter

In a large skillet melt 1/4 c. butter, add onions and curry powder, if using; cook until onions are soft. Add mushrooms and parsley; cook over med-high heat, stirring until moisture has evaporated. Stir in flour until well blended. Add cream; bring to a boil, stirring constantly. Reduce heat and simmer for 1 - 2 min., or until thickened. Remove from heat, add sherry and seasonings. Let cool; cover and refrigerate until needed.

Remove crusts from bread slices. Flatten with a rolling pin, and spread each slice with a thin layer of mushroom mixture. Roll up jelly roll style, starting at narrow end, and secure with toothpicks if necessary. Wrap well and refrigerate for up to 1 day, or freeze fro longer storage.

Cut rolls in half. Place on ungreasd baking sheet and brush with 1/3 c. melted butter. (if rolls are frozen, thaw completely before brushing with butter) Bake in a preheated oven 425 deg. for 8 - 10 min. or until crisp and golden. About 40. CHOP MUSHROOMS BY HAND, they will be quickly be over processed in a food processor!

NOTES : For variety use a mixture of white and whole wheat bread.

Pickled Carrots
Makes about 10 servings

1 lb. carrots -- peeled
3/4 c. sugar
3/4 c. vinegar
3/4 c. water
1 Tbsp. mustard seeds
3 whole cloves
1 stick cinnamon -- broken

Cut carrots into thin 3 in. sticks. Blanch in boiling water fro 3 min.; drain and refresh under cold running water. Drain again and place in bowl. In saucepan, combine sugar, vinegar, water, mustard seeds, cloves and cinnamon; bring to boil. Reduce heat and simmer for 10 min. pour over carrots. Let cool, then cover and refrigerate for at least 8 hrs. or overnight. Drain well; discard cloves and cinnamon.

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NOTES : These are a popular appetizer from Ottawa.Sausage Triangles
Makes: 42 servings

8 oz Pork sausage
1/2 lb Mushrooms, diced
1/4 lb Monterey Jack, shredded
1/2 c Butter, melted
1/3 (16 oz) pkg frozen phyllo

In 10-inch skillet over medium-high heat, cook pork sausage and mushrooms until meat is well browned and mushrooms are tender, stirring occasionally. With slotted spoon, remove sausage mixture to paper towels to drain. In large bowl, mix sausage mixture and shredded cheese.

With knife, cut phyllo lengthwise into 2" wide strips. Place strips on waxed paper; then cover with slightly damp paper towel to prevent phyllo from drying out.

Place 1 strip of phyllo on work surface; brush top lightly with melted butter. Place about 1 teaspoon sausage mixture at end of strip. Fold one corner of strip diagonally over filling so that short edge meets the long edge of the strip, forming a right angle. Continue folding over at right angle. Continue folding over at right angles until you reach the end of the strip to form a triangular-shaped package. Place package, seam-side down, in 15 1/2" X 10 1/2" jelly-roll pan; brush with butter. Repeat with remaining phyllo strips and sausage mixture. If not serving right away, cover with foil and refrigerate.

To serve, preheat oven to 425F. Bake triangles 15 minutes or until golden. Makes about 3 1/2 dozen hors d'oeuvres. Each triangle: About 50 calories, 4 g fat, 5 mg cholesterol, 90 mg sodium.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles in freezer container with waxed paper between each layer; seal; label: and freeze. About 35 minutes before serving, preheat oven to 425F. Arrange frozen triangles on un-greased jelly-roll pan and bake 20 minutes or until triangles are golden.

Nutty Cheesy Garlic Bread
Servings : 8

1 lrg. french loaf
1/4 c. butter -- melted
1 clv. garlic -- crushed
1 tsp. savory
2 Tbsp. Dijon mustard
2 c. grated swiss cheese
1 c. sliced almonds -- toasted
1/4 c. thinly sliced gr. onions

Slice bread in half lengthwise. Combine butter, garlic and savory. Brush on cut surfaces of bread. Spread mustard over butter mixture. Toss cheese with toasted almonds and gr. onions. Sprinkle on top of prepared bread. Broil 3 in. from heat source for 3 - 5 min. or until bubbly. Slice to serve. serves 8

NOTES : Broil this for a first class treat!SWEET AND SOUR MEATBALLS
Makes : 20

2 pounds lean ground beef
1 env onion soup mix
1 egg
1/4 c dried bread crumbs
1 c grape jelly (jam not jello)
1 c catsup
1 dash salt and pepper

Mix gr. beef, soup mix, salt and pepper, egg, and bread crumbs together. Form into tiny meatballs (this takes awhile). Brown in a frying pan in batches, drain on paper towel, then place in a large pot.

In a glass bowl, combine catsup and grape jelly, micro to melt, stirring until combined well. Pour sauce over meatballs and simmer one hour, careful not to burn them. Serve in a casserole dish or chaffing dish, with toothpicks beside for guest to use to spear them. You can add 1 can drained pineapple chunks to extend, if you have lots of guests. This freezes well, so can be made ahead and then reheated in the oven. Makes about 100 tiny meatballs. Men always woof these down!

NOTES : Don't let the ingredients put you off, these are always a big hit, and no one could ever guess what's in the "secret sauce"!Cheese Souffle Puffs
Makes: 36

1 1/2 loaves French bread -- (1 1/2 to 2)
cut into 1" cubes
1 c. margarine
1/2 c. shredded mozzarella
1/2 c. grated sharp cheddar
6 oz. cream cheese
1/2 c. grated Swiss cheese
1 tsp. dry mustard
1/4 tsp. p & s
4 egg whites -- beaten until stiff

Melt the butter over low heat. Stir in cheeses, mustard s & p until well blended. Fold in stiffly beaten egg whites. Put bread cubes, one at a time into cheese mixture. I usually use a knife for fork and wipe away alot of the mixture (if you don't when you bake these you will end up with a pool of cheese). Just make sure they are coated.
Put on cookie sheet and freeze. When frozen take off sheet and store in zip-lock bags until ready to serve. Bake frozen on sprayed cookie sheet, at 350 - 375 until golden brown. Serve warm.

NOTES : This is from Sherry a caterer in Texas. These freeze well.