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Wednesday, February 7, 2007

Small Cheese Puffs!

36 Appetizers
  • ½ cup (125 ml) butter
  • ½ onion, sliced
  • ½ cup (125 ml) flour
  • 2 ½ cups (625 ml) milk
  • 2 cups (500 ml) Gruyère cheese, grated
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2 ml) pepper
  • 36 puffs (In the following post I`m going to show you how to make Puffs.)
In a skillet, melt butter. Over low heat, cook onion without browning 3 minutes. Discard Onion. Sprinkle melted butter with flour, mixing until flour is absorbed. Cook 1 minute. Fold in milk. Stirring constantly, continue cooking until sauce thickens. Stir in cheese and seasonings. Once cheese has fully melted, remove from heat. Let stand until mixture sets.

Tomatoes Tapenade!

24 Appetizers
  • 24 cherry tomatoes
  • 1/4 cup (60 ml) black olives
  • 1 anchovy filet
  • 1 garlic clove, finely chopped
  • 1 teaspoon (5 ml) olive oil
  • 2 teaspoons (10 ml) parsley, chopped
  • 1/4 teaspoon (1 ml) onion salt
  • dash of Worcestershire sauce
  • fresh ground pepper
Cut a 1/4-inch (o.5 cm) slice off the top of each tomato, reserving caps. With a small spoon or knife, scoop out enough tomato pulp to allow stuffing. Finely chop olives, anchovy and garlic. Mix well. Fold in remaining ingredients. Fill each tomato with 1 teaspoon (5 ml) olive stuffing. Top with reserved Caps and serve.

Variation: Use pimento-stuffed olives. Add 1 tablespoon (15 ml) grated Parmesan to stuffing.


Appetizers and its Importance!

The Idea of Appetizers is said to have begun in Russia when small portions of food were served before the formal dinner was to begin.

Today, appetizers form a very important part of the entertaining menu. One may plan an entire menu on using only appetizers!

Wheter you are serving finger foods for a casual affair or gourmet delights for a formal evening`s entertainement, you are sure to find what you desire in our Appetizers Recipes!

In the following posts I`m going to show you My Favorite Appetizers Recipes.

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