Archive for February 6th, 2011

It’s Superbowl time again.  Here are some quick appetizers I whipped up to kick off the game. I’ve made this before and it’s been well received each time.

Open Face Smoked Salmon & Cream Cheese Bagel Appetizers.

1 pkg plain mini bagels – divided.

2 pkgs smoked salmon filets

1 lg cucumber or 2-3 “pickles” (I was lucky to find small pickle cucumbers.)

1 lg container cream cheese

Black pepper

Spread your cream cheese on the bagel halves.  Cover with smoked salmon and add a cucumber slice, or couple.  Sprinkle with black pepper and serve.  You also can add capers which are delicious on this. I did not happen to have any on hand so did not add them this time.

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A Spoonful of Sugar.

…and the decorated sugar cubes are finished and packaged.

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Took most the morning, but I have finished the decoration on 17 boxes of chocolate-mint chocolates. (Picture shows content of one box worth.) Now just to get them packaged and on to the cookies.

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With the winter months upon us while thoughts of summer sun, sweet tea and fresh vegetables from garden fill our daydreams bruschetta is firmly on my mind.   There is no better way to mingle the taste of summer into a delicious appetizer to begin ones meals.  Bruschetta is also very simple to make and a highly versatile  food.  I begin with two of my favorite Bruschetta’s.  Tomato and Basil, and Pineapple-Mango.

*Hint before you begin. To aid in removing the water from tomatoes that can turn dishes to mush. Lay your tomato slices out on a cooking sheet lined with parchment paper.  Sprinkle with Kosher salt to begin “seeping” the liquid from the meat.  Let rest a hour and then dab with napkin the watery juices from the slices.*

Tomato and Basil Bruschetta.

6 ripe tomatoes, small chopped. (Roman honestly are the best for Bruschetta as it holds less water and more “meat”.)

1/2 sweet onion, small chopped.

2 cloves garlic, minced

6-8 fresh basil leaves, fine chopped.

4 sprigs cilantro , fine chopped.

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

salt and pepper to taste.

Combine all above ingredients together in bowl.  Let marinade 15 minutes to half hour to infuse the flavors.  Serve on French Bread Baquette.

*You may add cheese to top if you desire.  It is not needed but offers a variation.*

Mango-Pineapple Bruschetta.

1 Mango, cleaned and chopped fine.

4 slices fresh pineapple, (6 slices if using store canned.), chopped fine.

1 red sweet pepper, diced.

3 leaves fresh basil, finely chopped.

3 sprigs cilantro, finely chopped.

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

Combine in bowl, let marinade 15 minutes to half hour to infuse flavors.   Serve cold.

Go ahead and give them a try.

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