Rosemary Lamb Kebabs

Before taking an International Foods class in college, I had never eaten lamb. My parents didn't like it, so I assumed I wouldn't either. My cooking group was assigned to develop a lamb appetizer recipe. We decided to create a Mediterranean-style marinade and skewer the lamb. To my surprise, the flavor was so delicious that it inspired me to try other lamb dishes.

In this recipe, tender lamb cubes are infused with fragrant herbs, lemon, and garlic. They are then grilled or pan-seared using fresh rosemary sprigs for both flavoring the marinade and as skewers. Rosemary Lamb Kebabs are perfect for entertaining because they are both elegant and delicious.

If you're only making a few skewers, economical lamb shoulder chops can be substituted for the boneless leg. In addition to the lamb cubes, vegetables like cherry tomatoes, zucchini, and onions can be added to the skewers. One final tip: try the marinade on lamb loin chops, it's excellent too!

Rosemary Lamb Kebabs

Skewered lamb marinated in fresh lemon and herbs. Sprigs of rosemary make clever handles and make a beautiful presentation.

Makes about 50

50 sturdy rosemary sprigs about 6 inches long

4 lemons zested and juiced

8 cloves garlic minced

1 tablespoon dijon mustard

2 teaspoons salt

½ cup olive oil

2 teaspoons thyme fresh chopped

2 teaspoons oregano fresh chopped

6 pounds lamb boneless leg

black pepper

1. Prepare rosemary sprigs by removing leaves leaving up to 3 inches from the top of the stem intact, save the discarded leaves. Cut end of sprigs into sharp point.

2. To make marinade finely chop the rosemary leaves removed from the stems. Whisk together lemon juice, garlic, dijon mustard, salt, oil, thyme, oregano and add chopped rosemary leaves.

3. Trim and cut lamb into ½ inch cubes or irregular pieces and marinate for 4 to 6 hours.

4. Thread 3 pieces of lamb onto stem of each rosemary sprigs, leaving a little space between cubes. Season the skewers with a few grinds of black pepper.

5. Preheat the grill to very hot. Place a strip of foil along edge to protect tops of rosemary sprigs. Quickly cook lamb skewers with tops of rosemary skewers resting on foil for about 1 minute per side.

6. Move onto serving platter and sprinkle with lemon zest to garnish.

Beer Whipped Cheese

Beer Whipped Cheese

The Super Bowl is just days away, so I thought a delicious dip recipe would be perfect to share! This creamy, warm dip is ideal for the cold weather and a guaranteed crowd-pleaser for entertaining. The dip has a slight kick from the hot pepper sauce, but feel free to add more if you prefer extra spice. For variety, other cheeses like Pepper Jack or Gouda can be substituted for the Cheddar with equally tasty results.

Beer and cheese are fast friends, they go hand in hand in this rich garlicky recipe.These classic pub flavors are also what makes this the best casual party dip. The creamy texture coats pretzels, tortilla chips and makes an excellent fondue style dip for sausage bites and bread cubes.

25 servings

¼ cup butter

¼ cup flour

1½ cups milk

1 tablespoon worcestershire sauce

1 teaspoon seasoned salt

1 teaspoon dry mustard

1 tablespoon hot pepper sauce

2 cloves garlic minced

12 ounces beer

1 pound sharp cheddar cheese shredded

1. In a sauce pan melt butter and whisk in flour. Cook about one minute.

2. Whisk in milk. Add the worcestershire sauce, seasoned salt, mustard, hot pepper sauce, and garlic. Whisk in one half of the beer and bring to a simmer.

3. Add cheese a bit of at a time, whisking all the while. Once incorporated add the other half of the beer and continue to whisk until smooth.

4. Place in a crock or heated serving dish and serve warm.

Tortellini on Skewers

Tortellini Skewers

This recipe for Cheese Tortellini Skewers was originally invented for an Italian themed event, but it became a popular dish for any appetizer gathering. The recipe makes 50 skewers which are served cold to room temperature. They are made with cooked tortellini, black olives, and a creamy dressing made with mayonnaise, olive oil, garlic, basil, seasoned salt, and red pepper flakes which adds a touch of heat.

In this photo I substituted marinated mushrooms for black olives. Other additions could be roasted peppers, marinated artichoke hearts or salami.

This is an inexpensive appetizer that has an elegant look. Sometimes I use frill picks instead of skewers and stick the finished picks into a head of cabbage covering the entire sphere for easy self service. If tray passing, use six inch long bamboo skewers.

Makes 50 skewers

½ cup olive oil

1 cup mayonnaise

1 teaspoon dry basil

1 tablespoon fresh minced garlic

½ tablespoon seasoned salt

1 teaspoon red pepper flakes

2½ pounds frozen cheese filled tortellini

50 medium black olives pitted

50 4-inch frill picks or 6-inch bamboo skewers

1. Prepare dressing in a large mixing bowl by whisking mayonnaise, oil, garlic, season salt, basil and pepper flakes.

2. Fill a 5 quart pot with water, bring to a boil. Add 2 teaspoons of salt.

3. Add frozen pasta to boiling water and cook 1½ minutes. Drain water immediately and add warm tortellini to the dressing, gently tossing to coat. Chill completely.

4. Once cold, slide olive to the top of a four-inch frill pick, or middle of a 6-inch skewer. Slide 2 tortellini on after, skewering through the top at its widest point.

Chili Lime Wings

I love these chicken wings! They are the perfect bite of tender chicken with crispy, flavorful skin. Chili lime wings have a zesty, spicy flavor and are perfect for any occasion, especially a laid-back casual gathering, such as a picnic or tailgating party. I like to take whole wings, stretch them out, and call them "Bat Wings" for Halloween parties.

I usually make chili lime wings in the oven, but grilling is good too. The final touch is the baked-on sauce, which makes them a little less messy to enjoy. Grilling is also good, and you can brush on the sauce at the end and add another dipping sauce, such as ranch dressing, on the side. Hope you enjoy this party-sized recipe!

Few foods are as expected at a party as chicken wings. So much so they even go by the nickname party wings. These spicy tangy chicken wings, have a Southwestern flair and are the perfect recipe for a casual event. Baking the sauce on gives the best flavor.

Makes 50 to 75 pieces

8 to 10 pounds chicken wing portions first and second joints

MARINADE

1 tablespoon cumin

½ tablespoon cayenne pepper

1 tablespoon granulated garlic

2 tablespoons black pepper

4 limes juiced

1 tablespoon chili powder

2 tablespoons salt

SAUCE

1 tablespoon hot pepper sauce

3 cloves garlic crushed

1½ teaspoons cumin

2 tablespoons chili powder

4 limes juiced

½ cup vegetable oil

1. Mix marinade ingredients together making a paste. Rub onto chicken wings and allow to marinate at least one hour. Drain off excess marinade.

2. Lay out chicken wings on two baking sheets (so not to crowd) coated with non stick spray. Cook for approximately 45 minutes in a preheated 400°F oven.

3. Mix together sauce ingredients (use a bowl large enough to hold the wings). Remove wings from oven (drain off excess broth) place in sauce, toss to coat. Return wings to oven for another ten to fifteen minutes to bake on sauce and an internal temperature of 180°F. Use sliced limes as garnish.

Quesadillas with Brie and Mango Tango Salsa

When you are in catering, you are often asked to provide something for a fundraising event. I try to say "yes" as often as possible. This particular event had zero funds, so I combed the fridge for ingredients I had and pulled together this tasty but budget-friendly appetizer: Brie Quesadillas with Mango Salsa.

Quesadillas are fairly low-cost to make, and salsa is affordable as well. The addition of a triple cream cheese to the quesadilla takes it up a notch, and the mango in the salsa complements the brie. The flavor is savory but light, and the sweetness of the mango makes a summery appetizer. It's best cooked and served immediately.

As far as "tango"? It's not an ingredient. It's just a word for fun!

Quesadillas with Brie and Mango Tango Salsa

The unusual combination of creamy brie with sweet and spicy mango salsa is delicious in this tasty quesadilla. The light flavor works especially well at a summer gathering. Serve them hot right off the griddle.

Makes 48 servings

48 6-inch flour tortillas (snack size)

2 pounds brie cheese

1½ pounds mozzarella shredded

1. Trim white rind from brie, place trimmed cheese in a mixing bowl and whip until soft (about 3 to 4 minutes).

2. Spread softened brie on first tortilla and sprinkle 1 ounce mozzarella over evenly.

3. Spread brie on second tortilla, lay over first tortilla and press together. It is best if tortillas are assembled ahead and chilled. This keeps filling from falling out when turning during cooking later.

4. Place filled tortilla on the preheated flat pan. When tortilla is lightly browned turn to cook on other side. When both sides are toasted and cheese is slightly melted transfer quesadilla to cutting board.

5. Cut into six triangular wedges and keep warm until serving. When serving place 3 wedges on guest plate and serve with one ounce of salsa or add additional garnishes if desired.

MANGO TANGO SALSA Makes about 30 2 ounce servings.

4 mangos peeled and diced 3 limes juiced

4 medium tomatoes diced ¼ cup olive oil

1 red onion chopped 1 teaspoon salt

½ cup cilantro chopped ½ teaspoon ground black pepper

3 or more jalapenos seeded and chopped

1. Stir ingredients together in a bowl. Chill at least 30 minutes.

2. Once chilled adjust flavor as needed by adding salt, lime juice and or additional jalapeño.

CATERING NOTE

To setup and serve quesadillas as a working station at an event.

• Set a table with a portable stove or arrange counter area near a stove.

• Use a square griddle pan or a flat iron pan for cooking and a spatula to turn tortillas.

• Set basket or tray of prepped quesadillas to one side of the stove and a small cutting board with chef knife to the other side.

• Platter or warming tray to serve quesadillas and bowl for salsa and condiments near by.

Engagement Party Appetizer Menu

Isn't it great to be at the beginning before the showers, rehearsal and the epic reception? How about a sweet little gathering to kick it off…an engagement party!

An engagement party is traditionally thrown by the bride's parents, but many gatherings are hosted by the groom's family, friends, or the couple themselves. The purpose of an engagement party is to introduce immediate family and close friends. Guests invited to an engagement party will need to be invited to the wedding so keep your guest list small.

Plan the event within a few weeks to a couple of months after the engagement, to not crowd the events surrounding your wedding. Your entertaining style should allow guests to meet and mingle, so consider appetizers on a buffet as an option.

Marscapone Stuffed Strawberries

When deciding on a buffet appetizer menu, choose foods that are portable, simple to eat, and appeal to multiple generations. Even if you know the bride and groom, you may not know any special diets or eating patterns of the other guests. Having a varied menu will make your guests feel comfortable.

Caprese Skewers on Buffet

The following is a menu from an engagement party for 40 guests. It offers a balance of hot and cold appetizers, as well as many meat-free and gluten-free choices. Links to the recipes are on highlighted menu items.

Appetizer Engagement Party for 40 guests

Stuffed Eggs

Caprese Skewers drizzled with Lemon Basil Vinaigrette

Goat Cheese Tart with Red Onion Marmalade and Crackers

Cabo Shrimp Cocktail 

Panko Crisp Crab Cakes with Spicy Caper Sauce

Steak on a Stick with Bourbon Barbecue Sauce

Phyllo Triangles with Spinach, Fetta and Pine Nuts

Chicken Satay with Thai Peanut Sauce

Sweetened Marscapone Stuffed Strawberries

Goat Cheese Tart with Red Onion Marmalade

Cabo Shrimp Cocktail

I added this Mexican version of shrimp cocktail to the menu after a client requested a shrimp dish for a Fiesta theme event. It is typically served as an individual portion, chilled in a glass or bowl with tortilla chips on the side. However, it also makes a beautiful centerpiece for an appetizer table.

Cabo Shrimp Cocktail is made with cooked shrimp, tomatoes, cucumbers, onions, and has a spicy kick. The avocado adds a creamy richness. Unlike traditional shrimp cocktail, which is made with a heavier horseradish-tomato sauce, this version is lighter and goes perfectly with summer. The dish is said to have originated in the Mexican city of Cabo San Lucas. Honestly, the flavors outside of the shrimp remind me of the fresh cold Spanish soup called gazpacho.

I use already cooked shrimp, but you can make your own. Cook them until they are pink and tender. I like to serve additional vegetables, pepper flakes, lime wedges, and avocado as garnishes around the serving bowl, so guests can add more to their plates. This style is much like how some serve gazpacho in Spain. Cabo Shrimp Cocktail is served chilled, which makes it a perfect summer meal.

Cabo Shrimp Cocktail

This perfect warm weather opener is a variation on the classic shrimp cocktail. This ceviche style Mexican version makes the most of the seasonal produce as the base for a zesty appetizer. The chilled cooked shrimp makes preparation easy. Serve in individual stemmed tulip champagne glasses or a large pedestal bowl to serve on a buffet and garnish with limes.

Makes 25 servings

2 pounds medium shrimp precooked and peeled

16 ounces spicy Mexican tomato sauce

½ cucumber cut and diced

2 large fresh tomatoes seeded and diced

1 stalk celery chopped

½ large red onion diced

½ red bell pepper chopped

½ teaspoon red pepper flakes

1 teaspoon capers (optional)

½ cup cilantro chopped

3 cloves garlic chopped

¼ cup olive oil

¼ cup fresh lime juice

2 avocados

1 lime sliced garnish

1. Mix all prepared vegetables into a large bowl with lime juice, cilantro, oil, red pepper, and tomato sauce. Salt and pepper to taste. Chill.

2. Just before serving, add shrimp and move to a serving bowl. Peel and dice avocado into one inch cubes and add to top.

3. Garnish with a fresh sliced lime.

Steak on a Stick with Bourbon Barbecue Sauce

Steak on a Stick with Bourbon Barbecue Sauce was an appetizer designed for a men’s event, an evening of whiskey and cigars. Since it’s debut, I found it has wide crowed appeal and is fit for any occasion. The steak is marinated in an unusual blend of bourbon, soy sauce, and dijon mustard then skewered and grilled. Basted or served with a side of a unique barbecue sauce flavored with rosemary and more bourbon.

Steak is the main focus of this appetizer so it’s important to choose a high-quality cut of meat. I recommend using flank steak, flap, tenderloin or sirloin tips. These cuts of meat are lean and flavorful, and they hold up well to grilling.

Soak the bamboo skewers before threading on the meat, it will keep the skewers from splintering or burning on the grill. I cut the steak in bite size pieces before it’s skewered so guests can slide it off easier. The steak skewers should be grilled over medium-high heat until it is medium-rare for the best flavor and tenderness.

Steak on a Stick with Bourbon Barbecue Sauce

Steak on a stick gets it's kick from the bourbon barbecue sauce infused with fresh rosemary. The meat is marinated, cooks quickly and holds up well in a chafer. Even a small amount of bourbon adds a unique burnt oak flavor to the marinade and sauce. Another unexpected zing comes from the dijon and the rosemary.

Makes 25 to 30 skewers

3½ pounds flank steak

30 6-inch bamboo skewers soaked to prevent burning

MARINADE

¼ cup bourbon ¼ cup soy sauce

1 tablespoon dijon mustard 1 tablespoon oil

1 tablespoon garlic ¼ teaspoon black pepper

1 tablespoon brown sugar 1 teaspoon salt

1. Mix all marinade ingredients together in bowl.

2. Cut flank steak cross grain into 1 inch square strips. Put steak strips in marinade mixture and let sit 2 hours or longer.

3. Thread meat on the end of a 6-inch skewer. Grill until medium rare.

4. Serve with bourbon barbecue sauce.

BOURBON BARBECUE SAUCE

¼ cup bourbon

¼ cup soy sauce

¼ cup dijon mustard

½ cup ketchup

¼ cup brown sugar

1 teaspoon fresh rosemary finally chopped

3 scallions finely chopped

1. In a sauce pan on low heat, stir bourbon, mustard, brown sugar, soy sauce and ketchup together. Cook 20 to 30 minutes, stirring occasionally.

2. Remove from heat. Add rosemary and scallions.

Stuffed Eggs Recipe (Deviled Eggs)

Stuffed or deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. The term “deviled” refers to adding spices and mustard to the yolk before it is stuffed back into the halved egg white. On my catering menu, I call them stuffed, but they are also known as dressed or Russian eggs.

After trying several methods for boiling eggs, I settled on a way that works for me. I start them in cold water, bring them to a boil, remove them from the heat, cover them, and allow them to rest for 15 minutes. Next, I gently shake them, cracking the shell and cool them in water. Once they are cooked and cool enough to handle, I find them easier to peel.

Once the eggs are peeled, slice them in half lengthwise and remove the yolks. I like the texture of the yolk mixture to be smooth, so I use a mixer. You can also use a small bowl and mash the yolks with a fork.

When the yolk mixture is ready, spoon it back into the egg whites. I like to pipe the yolk mixture back in for a fancier, more finished look. Garnish with paprika or parsley and a slice of olive, if desired. Try getting creative with your garnishes. Stuffed eggs can be finished with a variety of toppings, such as chives, bacon, finely chopped jalapeño, or even caviar.

Stuffed eggs are best served chilled. They can be made ahead and stored in the refrigerator for up to 2 days.

Stuffed Eggs

Stuffed eggs are still a popular choice for any occasion. I always make two eggs over my recipe in case any are broken and unusable.

Makes 50 pieces

26 hardboiled eggs halved length wise

2 tablespoons dijon mustard

½ cup mayonnaise

1 teaspoon thyme fresh

¼ teaspoon salt

¼ teaspoon white pepper

pimento stuffed green olives sliced

parsley leaves fresh garnish

paprika garnish

1. Remove yolks from hardboiled eggs.

2. In mixer, blend yolks with mayonnaise, dijon mustard and thyme until smooth.

3. Using a pastry bag, pipe egg yolk mixture back into egg halves.

4. Garnish with slice of slice of olive, a tiny sprig of parsley and sprinkle with paprika.

TO HARD BOIL EGGS

1. Put eggs in a pan roomy enough to hold them without crowding. Cover eggs with cold water, at least one inch over eggs.

2. On high heat cook eggs until water is just fully boiling. Remove pan from heat and cover, let stand 15 minutes.

3. Pour off half the hot water. Rattle eggs in pan to crack shells. Run cold water over eggs to stop cooking (this step loosens the shell from the egg and makes the eggs easier to peel).

4. It is important to peel eggs immediately while they are still slightly warm.

Phyllo Triangles Recipe (Spanakopita)

Spanakopita is a traditional Greek spinach pie made with layers of phyllo (filo) dough. It can also be made in a more portable mini version, a triangle. My first taste of spanakopita, also known as phyllo triangles, was when I was new to catering and a server at a party. Working for an event caterer offered many opportunities to taste foods that were foreign to me, and I found these triangles incredible. Flaky, buttery, and crisp paper-thin layers of dough folded around a tangy, cheesy spinach filling, it was love at first bite!

What makes it so amazing is the phyllo dough that encases the seasoned spinach mixture. Phyllo dough is thin layers of unleavened dough that is difficult to make, but it is luckily available frozen in most grocery stores. Phyllo is also tricky to work with, but it is worth the effort. I hope you enjoy trying spanakopita!

Here are some tips when working with phyllo dough:

• Let the dough thaw completely in the refrigerator. Trying to work with frozen dough will result in it breaking.

• Handle the dough gently. It tears easily. When you take it from the box, it will be trifolded. Carefully unfold the dough and lay it flat.

• Lift off each sheet separately to your work surface, lightly buttering with a pastry brush between each layer.

• Lay a slightly damp towel over the stack of unused dough to keep it from drying out between buttering the sheets.

• If a sheet tears, use it anyway. Just lay the torn pieces beside each other and continue buttering and layering.

• Work quickly. The dough is very fragile and dries out fast.

• Don’t saturate the dough with butter. A light brushing is all it needs.

• A flag fold is the key to trapping the filling inside the layers of dough. See pictures below for how to fold.

• Baked phyllo triangles need a dry environment. So, keep them out of covered chafing dishes or other steamy holding equipment. A warm dry oven, heat lamp, or even room temperature is better.

Phyllo Triangles with spinach, feta & pine nuts

Phyllo dough is folded with spinach and tangy feta cheese and baked until flaky, buttery and crisp. The mild pine nuts add just a little texture to the filling. They can be served warm or at room temperature and are still one of the most popular appetizers at a party.

Makes over 100 pieces

3 pounds spinach frozen chopped

8 ounces cream cheese softened

10 ounces feta cheese crumbled

⅓ cup pine nuts toasted and chopped

1 teaspoon salt

2 pounds phyllo dough

¾ pound butter melted

1. Thaw and squeeze out water from spinach.

2. Mix together cream cheese, spinach, feta, pine nuts and salt until blended.

3. Lay out phyllo sheet and brush with melted butter.

4. Lay out 2nd sheet over 1st sheet and repeat with butter. Repeat until 3 sheets thick. Slice Sheets into 4 long segments.

5. On bottom of phyllo segment, place 1 tablespoon of spinach mixture and flag fold up in triangle fashion to top.

6. Lay out triangles on cookie sheet lined with parchment paper and bake approximately 20 minutes at 400°F or until phyllo is golden brown.

COOKS NOTE

• Can be made ahead and frozen. Do not defrost, cook from frozen.

Chicken Satay Recipe with Thai Peanut Sauce

One of the most popular appetizers started as a humble street food originally born in Indonesia, but also found in Malaysia and Thailand. Satay is flavorful marinated strips or pieces of meat skewered, grilled and served with a peanut sauce. Chicken is most often used, but beef, pork, shrimp or even vegetables or tofu can be used.

Tips for making Chicken Satay are to first soak bamboo skewers overnight to prevent splintering. Soaking will also help the bamboo skewers from catching fire during grilling. When working with the satay, wear gloves to keep your hands from staining, Though the recipe reads differently, I like marinating the chicken before skewering because it’s easier to massage the paste into the meat. Weave the chicken onto the skewer for a snug fit when you turn them on the grill, they turn together.

Satay has roots in many cultures throughout Southeast Asia there are many versions but this Thai version is one of my favorites.

Chicken Satay with Thai Peanut Sauce

Satay is a popular street food in Thailand. If you've never had it, you will  fall in love with the succulent taste of this traditional recipe. Strips of chicken are marinated in a special Thai paste, then skewered and grilled. It is then served with a sweet, spicy homemade peanut sauce.

Makes 32 skewers

34 bamboo 9-inch skewers 2 shallots chopped

4 pounds chicken boneless skinless breasts 1 inch fresh ginger chopped

1 teaspoon dried red chili flakes 3 garlic cloves chopped

1 teaspoon turmeric ground 2 limes zested and juiced

4 tablespoons Thai fish sauce 2 tablespoons cilantro chopped

4 tablespoons soy sauce 1 teaspoon cumin ground

1 stalk lemongrass chopped 3 tablespoons vegetable oil

1. Soak bamboo skewers in water to prevent burning while grilling.

2. Slice the chicken thinly in strips, thread two ounce pieces onto bamboo skewers, working the skewer in and out of the meat.

3. Combine ingredients except for oil to make a paste. Coat chicken in the paste. Marinate at least one hour, turning once or twice.

4. When ready to cook wipe away excess marinade. Brush satay with oil and grill until cooked through. Serve with peanut sauce.

THAI PEANUT SAUCE

1 cup peanuts dry-roasted unsalted 1 teaspoon cumin ground

1 teaspoon red chili pepper flakes 1 teaspoon coriander ground

1 lime zested and juiced 4 tablespoons Thai fish sauce

1¼ cups coconut milk 3 tablespoons brown sugar

2 tablespoons oil 2 tablespoons fresh cilantro chopped

½ cup onion chopped fine

1. Grind the peanuts, chili, lime zest and ½ cup of coconut milk in food processor.

2. Heat the oil in a sauce pan, and saute’ the onion until soft. Add cumin and coriander. Next add the peanut mixture, the fish sauce and lime juice.

3. Cook for 5 minutes. Add brown sugar, cilantro and remaining coconut milk.

4. Return to processor, blend until smooth.

Caprese Skewers drizzled with Lemon Basil Vinaigrette

This charming, Italian, fresh, and easy appetizer gets its name from the island of Capri, where the salad is said to originate. This portable version makes it easier to serve at an appetizer event, and can be made smaller for tray passing, by hollowing out one tomato and nesting a piece of cheese inside.

Caprese Skewers packed for a party

Bright colored slightly tart cherry or grape tomatoes shine in this simple appetizer. Creamy mozzarella called “ciliegine” are just the right size to skewer on a small bamboo stick for easy pick up from a tray or platter. The lemon vinaigrette marries the flavor of both tomato and cheese while the fresh basil highlights the dish.

Caprese Sewer platter

This Caprese Skewer Platter uses yellow cherry tomatoes and is sprinkled with Parmesan cheese. They can be made a day ahead and are easier to transport to a party when laid flat in a shallow plastic container with a tight-fitting lid.

Caprese Skewers drizzled with Lemon Basil Vinaigrette

Arrange some Caprese skewers on a footed cake stand or an oversized martini glass. Use plenty of basil sprigs and some lemon slices for a fresh bright garnish.

Makes 50 appetizer skewers

50 bamboo skewers (6 to 9 inches)

100 cherry tomatoes

100 basil fresh leaves

50 ciliegine ⅓ ounce mozzarella balls

2 ounces parmesan cheese shredded

1. Skewer one cherry tomato through the stem.

2. Skewer one basil leaf folded in an S shape.

3. Skewer on one mozzarella ball.

4. Skewer second basil leaf folded in an S shape.

5. Finish with skewered second cherry tomato through the stem.

6. Platter and drizzle lightly with a lemon vinaigrette and shower the whole platter with shredded parmesan cheese.

Caprese Skewers ingredient

Soaking the bamboo skewers a day ahead makes it easier to thread. Refrigerate prepared skewers before serving and drizzle with vinaigrette before serving.

LEMON BASIL VINAIGRETTE

Makes 8 ounces

1 teaspoon dijon mustard

¼ cup lemon juice

1 clove garlic crushed

½ shallot minced

¾ cups light salad or olive oil

1 tablespoons basil chiffonade

salt to taste

black pepper fresh coarse

1. In a glass bowl whisk mustard, lemon juice, garlic and shallot.

2. Stream in oil whisking briskly. The color will lighten and the dressing will thicken.

3. Add basil and season to taste with salt and pepper.

Lemon Basil Vinaigrette is tasty on everything. Use it as a dressing or marinade for salads, vegetables and meat or fish. I keep some in a jar in my fridge to drizzle on dishes both hot or cold.

Lemon Basil Vinaigrette

Crab Stuffed Mushrooms

Most caterers have at least 8-10 appetizers that are a staple on their menu. When I look back at the most popular appetizer in my catering career, crab stuffed mushrooms landed in the top 5. Not only are they unforgettably tasty, but also because they have a wide audience. Many hosts and hostesses also like being able to offer a bit of seafood to a menu without a huge expense.

I used lump crab meat when I made crab stuffed mushrooms for events, but imitation crab is also an option. Also, see the cook's note at the bottom of the recipe: spicy sausage makes a great stuffed mushroom, you should try that too!

Crab Stuffed Mushrooms

Crab stuffed mushrooms are a classic appetizer and are always in style. Japanese panko bread crumbs give the mushrooms a toasty and crispy top.

Makes 25 stuffed mushrooms

25 plus medium to large mushrooms

1 pound crab meat cooked

8 ounces cream cheese

½ teaspoon lemon juice

1 teaspoon fine chopped parsley

2 teaspoons fresh dill chopped

4 green onions chopped fine

3 tablespoons panko crumbs

½ teaspoon hot pepper sauce

TOPPING Stir together

2 tablespoons melted butter

¼ cup grated parmesan cheese

⅓ cup panko crumbs

1 teaspoon fine chopped parsley

1. Preheat oven to 400°F. Remove stems from 25 medium to large mushrooms, wipe clean with a damp paper towel. Use a melon baller to scoop gills from mushroom caps.

2. In a bowl, mix together cream cheese, lemon juice, parsley, dill, green onions, panko crumbs and hot pepper sauce.

3. Drain and break up crab, fold into cheese mixture.

4. Distribute filling between mushrooms. Press filling into each cap.

5. Press topping onto surface of mushroom filled caps.

6. Bake for 25 to 30 minutes at 400°F or until lightly browned on top.

COOKS NOTE: To make Spicy Italian Sausage Stuffed Mushroom Caps, use 2 pounds of spicy Italian sausage, ¼ cup panko crumbs and six green onions chopped in place of the other ingredients. Fill and bake as above.

Crab Stuffed Mushrooms before Cooking

Endive with Chevre, Pear and Candied Pecan

Light and fresh, the smooth bright flavor of chevre with sweet pear and pecans are carried on tender endive leaves. Laying the leaves on a serving platter in a circular pattern around a decorative pear makes a beautiful presentation.

Makes about 60 pieces

9 endive heads large

11 ounces chèvre goat cheese

black pepper fresh cracked

1 pear

6 tablespoons olive oil

½ cup candied pecans chopped page 98

kosher salt

½ teaspoon sugar

1. Remove leaves from endive heads. Wash and pat dry.

2. Core pear and chop.

3. Gently mix by hand, chevre with 1 tablespoon of olive oil, a few grinds of fresh cracked pepper, sugar and pinch of salt. Fold in chopped pear and ½ of the candied pecans (do not over mix).

4. Top each leaf near the bottom with chevre mixture (about 2 teaspoons) and arrange on platter, sprinkle with remaining pecans, and drizzle with 2 tablespoons of olive oil, some salt and more cracked pepper.

Guacamole for a Crowd

ROASTED GARLIC GUACAMOLE

2 heads garlic roasted

4 teaspoons lime juice

2 tablespoons olive oil

3 Serrano chilies minced

1 teaspoon salt

6 tablespoons cilantro chopped

6 Haas avocados ripe

1. Wash and dry heads of garlic. Cut top off bulbs and drizzle with 1 teaspoons of olive oil and a pinch of salt wrap loosely in foil roast in a 400°F oven until garlic is soft, about 30 minutes. Cool.

2. Cut open ripe avocados, remove pit, scoop out fruit. Use a fork to mash and add lime juice so avocados keep color.

3. Remove garlic skins and mash roasted cloves. Stir garlic into avocado, add chilies, cilantro, remainder of oil, salt to taste. Serve with taquitos or tortilla chips.

Tea Sandwich Secrets

Delicate filled sandwiches with traditional ingredients are perfect for and afternoon tea.

EGG SALAD TEA SANDWICH Makes 16 pieces

12 egg boiled chopped finely

1 tablespoon thyme fresh

½ cup mayonnaise

8 slices of pullman bread

salt and white pepper to taste

1. Stir together egg, thyme and mayonnaise. Add salt and pepper to taste. Proceed to assembly instructions.

HAM SALAD TEA SANDWICH Makes 16 pieces

1 pound ham cooked chopped finely

2 tablespoons honey

1 cup mayonnaise

8 slices of Pullman bread

1. Stir together ham, honey and mayonnaise. Proceed to assembly instructions.

CUCUMBER AND WATERCRESS TEA SANDWICH Makes 16 pieces

1 English cucumber

1 pound cream cheese softened

1 teaspoon chives chopped

1 bunch watercress leaves chopped

1 teaspoon dill fresh chopped

8 slices Pullman bread

1. Thinly slice cucumber, set slices on paper towel and blot dry.

2. Stir cream cheese with chives and dill. Proceed to assembly instructions.

3. Layer in cucumbers after spreading on cheese mixture and divide the watercress between the sandwiches.

ASSEMBLY FOR ALL SANDWICHES

1. Use Pullman loafs of bread which are frozen (frozen bread is easier to spread upon and slice the crusts off). Spread mixture onto both sides of bread. Then put them together.

2. Using a serrated knife so as not to squish the bread and cut off crusts. Cut into four pieces or desired shapes such as triangles, fingers, rectangles or squares.

COOKS NOTE

• Pullman bread made with white flour and baked in a long, narrow, lidded pan. Its is known as the sandwich bread and great for afternoon teas sandwiches because of its light taste and square slices of bread it will produce.

Crab Cakes with Spicy Caper Sauce Appetizers

As people become more food savvy, let's be honest, cocktail wieners won't cut it anymore. Instead of bringing out the predictable every time you entertain. I challenge you to try something that is both easy and delicious. You can start by trying my little Panko crusted crab cakes here, these savory beauties will thrill your guests and be the star of your next party.

Panko is simply the name for Japanese style bread crumbs. The crumbs are light and airy, like fresh snow, with lot's of surface area and superior to the regular bread crumbs. I can count on them to stay crispy and golden but not oily when fried. Panko is so mild it doesn't interfere with other flavors and can use Panko crumbs in any dish that asks for bread crumbs.

In this recipe the crab is canned. You may also use fresh or frozen crab, but for best results pat it dry before mixing. I have used left over cooked salmon in place of the crab and it's equally delicious. I use a small scoop to portion out the patties and if you have time before you make them, form the cakes then chill. Save pressing them into the Panko crumbs before you fry them. The accompaning sauce has a little Cajun kick and is the perfect topping for this crispy cake.

Panko Crisp Crab Cakes with Spicy Caper Sauce

These tasty little crab cakes are best if you fry them as you go, which is why they are perfect cooked at a station at a party. The Panko crumbs make a crispy light crust and the Spicy Caper Sauce delivers a spicy and creamy kick.

Makes 25 appetizer crab cakes

1 pound crab lump or claw

½ teaspoon dry dill

3 green onions chopped fine

3 tablespoons mayonnaise

⅛ cup red onion minced fine

2 eggs beaten

½ teaspoon cayenne pepper

1 teaspoon hot pepper sauce

1 teaspoon lemon juice

1½ cup Panko bread crumbs

⅛ cup celery minced fine

oil for frying

1. Pick through and flake crab. Mix together with onions, cayenne, lemon, celery, dill, mayonnaise, eggs and hot pepper sauce.

2. Mix half the panko crumbs with the with crab mixture. Shape into 25 balls. Press balls into remaining panko crumbs to coat.

3. Fry in small batches, first by placing on one side until crust appears golden. Turn over, flatten into patty and fry until crust forms and on second side. Move to wire rack. Change oil as needed.

4. Serve with Spicy Caper Sauce.

SPICY CAPER SAUCE

1 cup mayonnaise

1 teaspoon lemon juice

1 tablespoon capers chopped

1 clove garlic crushed

1 tablespoon dill pickles chopped

1 tablespoon red onions chopped

1 teaspoon hot pepper sauce

⅛ teaspoon cayenne pepper

¼ teaspoon black pepper

1 teaspoon parsley minced

1. Stir all ingredients together and adjust seasoning to taste.

2. Chill before serving.

COCONUT SHRIMP WITH CURRIED APRICOT SAUCE

Let’s talk about Coconut Shrimp because it’s Coconut Shrimp season. “How do I know?”...because when May meets June and graduations require backyard shindigs you know party goers will crave crispy, sweet and salty shrimp. If you are a Coconut Shrimp fan, you know what I mean.

Coconut Shrimp is a popular starter for tropical theme events and it works for both elegant and casual functions. Though not totally unique appetizer, the dish has a huge fan base. It first debuted on my menu for a Summer Safari catered event years ago but continues to be a hit.

This Coconut Shrimp recipe will make you look good, provided you’ll share! It’s easy to make and the sauce is divine. Apricot preserves sweetly compliment exotic curry blended spice and mayonnaise lends a subtle creaminess. The dipping sauce, packs flavor and gives a tangy lift to the mild shrimp you must try!

 COCONUT SHRIMP WITH CURRIED APRICOT SAUCE

Coconut shrimp is perfect for a tropical themed party. The exotic sweet and spicy curried apricot sauce is the perfect dip.
Makes 24 pieces

1 cup mayonnaise
3 tablespoons apricot preserves
1 teaspoon curry powder
24 jumbo shrimp
3 egg whites beaten
1½ cups coconut shredded toasted unsweetened
2 tablespoons oil
¼ cup cornstarch
1 tablespoon sugar
½ teaspoon salt

CURRIED APRICOT SAUCE
In small bowl stir together mayonnaise, apricot preserves and curry powder. Cover and chill until ready to serve.

SHRIMP
1. Peel and de-vein shrimp, leaving tails intact. Rinse, pat dry and set aside.
2. In a large shallow dish combine coconut, cornstarch, sugar and salt.
3. In another dish place the slightly beaten egg whites.
4. Dip shrimp into the egg whites and coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp on baking sheet pan lined with parchment paper.
5. Bake in a 400°F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once.
6. Serve with Curried Apricot Sauce. 

NOTE: Baking it in the oven is less messy and better for you then hitting the oil, but frying is always an option. To fry, place coated shrimp gently in a fryer set at 350 degrees about 2-3 minutes.

I use 16/20 (that’s 16 to 20 shrimp per pound) Tiger shrimp. You can use smaller, but they tend to dry out easy, so be careful. Be sure to preheat and depending on your oven, you might have to start at 450 degrees and drop the temp to get good golden results.

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Coconut Shrimp baked at 400 degrees for 10 minutes