Category Archives: Appetizers

Käsefüße

Appetizers

My mom made these last time I visited Germany. These seem to be the latest trend in German appetizers. I thought it’s a hilarious example of how literal Germans can be. Plus they taste delicious! While my mom had an extra foot mold on hand for me to take back home to the States, I did see some for sale from Amazon retailers.

IMG_4885

Ingredients

For dough:

  • 150 g butter (about 5 ounces)
  • 180 g (about 6 ounces) grated cheese such as Emmentaler or Gruyere or a mixture thereof
  • 250 g (2 cups) flour
  • 100 ml (1/2 cup) cream
  • ½ teaspoon salt
  • 1 pinch paprika
  • ½ teaspoon baking powder

To garnish:

  • 1 egg yolk
  • Poppy seeds, caraway seeds, sesame seeds, almonds, corse salt, paprika, pepper or whatever else you’s like on a cheese cracker

Mix all ingredients for dough. Remove from the bowl, wrap in plastic, and chill until firm, about 1 – 2 hours.

Heat the oven to 350°F.

Cover your cookie sheets with parchment. Flour a work surface. Roll the dough 1/4 inch thick. Cut out as many feet as possible, rerolling the scraps to make more. Arrange on the cookie sheets about 3/4 inch apart.

Bake until the edges are lightly browned, about 15 minutes. Let slightly cool on the sheets.

Gougères

Appetizers

gougere

Ingredients

  • 1 cup grated Gruyère cheese
  • ½ cup flour
  • ½ cup water
  • 3 tablespoons unsalted butter, cubed
  • pinch of salt
  • pinch of sugar
  • 2 eggs

Sift the flour onto a sheet of parchment paper. Place the water, butter, salt, and sugar in a saucepan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.

Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition. Add 1/2 cup of Gruyère. The mixture is ready to use when it is smooth, thick and glossy.

Preheat oven to 325°F.

Lightly grease two baking sheets.

Spoon the mixture into a pastry bag fitted with a plain tip. Pipe out 1-inch balls ont othe prepared sheets, leaving a space of 1 1/4 inch between each ball. Using a fork dipped into the beaten egg, slightly flatten the top of each ball, Sprinkel with the remaining shredded cheese.

Bake the balls for 20 – 25 minutes, or unit they are puffed up and are golden brown. Serve hot.

 

Yellow Tomato Gazpacho

Appetizers, Soups

yellowsoup

Ingredients for 8 servings 

For soup:

  • 1 1/2 cups chopped seeded peeled cucumber
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup coarsely chopped yellow bell pepper
  • 6 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
  • 1 garlic clove, minced

For garnish:

  • 2 (1-ounce) slices French bread, torn into 1/2-inch pieces
  • 1 teaspoon extra virgin olive oil
  • 1 cup quartered grape or cherry tomatoes
  • 1/2 cup diced peeled seeded cucumber

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour purred vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

Preheat oven to 375°F.

To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375F 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

 

 

Crème De Tomato En Croute

Appetizers, Soups

tomatosoup

Adapted from Philippe Jeanty, Bistro Jeanty in Yountville

Ingredients for 6 servings

  • 6 – 7 ripe medium-sized tomatoes, cored and quartered (2.5 lb)
  • 1/2 cup unsalted butter
  • 1 medium-sized yellow onion, sliced
  • 6 garlic cloves
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1-1/2 teaspoons whole black peppercorns
  • 1 teaspoon dried thyme
  • 1 cup water (use only if tomatoes are not ripe and juicy)
  • 4 cups heavy cream
  • 1 to 2 tablespoons butter
  • salt to taste
  • 1/ 2 teaspoon ground white pepper
  • 1 pound puff pastry
  • 1 egg beaten with 1 tablespoon water

Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft.

Purée in a blender, working in batches, or use a handheld immersion blender; strain. Return the soup to the pot.

Add the cream, salt, white pepper and the remaining 1 to 2 tablespoons butter to taste. Bring soup back to a boil. Let soup cool for 2 hours or overnight (in the refrigerator).

Divide soup among six 8-ounce ovenproof soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut six rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.

Preheat oven to 450°F. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall. Serve immediately.

Deviled Eggs

Appetizers

deviledeggs

Ingredients for 8 servings

  • 8 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 4 teaspoons minced parsley or chives
  • 3 teaspoons Dijon mustard
  • 2 teaspoon champagne vinegar
  • 2 teaspoon minced shallots rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon fresh ground pepper
  • 3 drops hot red pepper sauce (optional)
  • Paprika for garnish

Boil eggs for 12 minutes. Plunge into cold water to prevent further cooking. Once cooled, cut lengthwise and carefully remove yolks. Mix yolks with other inexpedience in bowl until the mixture is smooth and creamy.

Spoon or pipe the filling into the whites and garnish with paprika and/or herbs.

 

Artichoke Dip

Appetizers

artichokedip

Ingredients

  • 1 ½ packets cream cheese
  • 1 cup mayonnaise
  • 2 – 3 cups grated Parmesan cheese
  • 2 cans artichoke hearts
  • 2 small cans diced green chilies

Mix everything together and bake for 45 minutes at 350°F.