It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Sunday, December 13, 2009

Finger Foods

I had my holiday party last night. It was a ton of fun! I love having parties and picking the menu and prepping :-)

So, I made croquettes (salmon and potato), bruschetta and pea walnut pesto on crostinis, potato latkes, individual beef wellingtons and spinach and artichoke dip.

Salmon Croquettes
1 C flakes cooked salmon
1 12 oz can of cream of asparagus
~ 2 C panko bread crumbs
1/4 C sour cream
1/4 C mayo
1 TBSP Old Bay seasoning
1 TBSP dill
Lemon zest

Mix all ingredients, roll into a ball and refrigerate over night. Add as many panko bread crumbs as you need in order to create a dough. Deep fry in 350 degree oil for about 4 minutes, or until golden brown. Mix the last 5 ingredients together to form the sauce.

Potato Croquettes
5 large potatoes, peeled and quartered
1 C condensed chicken soup
~ 2 C panko bread crumbs
1/3 C ketchup
1 tsp sugar
1 tsp red pepper flakes

Boil and mash the potatoes. Add the can of soup and as many panko bread crumbs as you need in order to create a dough. Roll into balls and refrigerate over night. Deep fry in 350 degree oil for about 4 minutes or until gold brown. Mix the last 3 ingredients together to form the sauce.

4 Roma tomatoes
1/2 red onion, minced
2 cloves garlic, finely minced
1/2 bunch basil, roughly chopped
2 TBSP chopped parsley
2 TBSP balsamic vinegar
1 TBSP olive oil

Mix all ingredients and let sit for a couple hours.

Pea and Walnut pesto
1/2 C peas
1/2 bunch basil
1/4 C roughly chopped walnuts
2 TBSP Parmesan cheese
1 TBSP chicken stock
2 TBSP olive oil
Zest and juice from one lemon

Puree all ingredients in the food processor. Serve this and bruschetta on oven-toasted baguette. The green and red made it perf for the holiday party!!!

Individual Beef Wellingtons were made at my last party and are always a hit!

Potato Latkes
5 Large potatoes, shredded
3 eggs
1/2 white onion, finely chopped

Combine all ingredients and pan fry in veggie oil. Serve with apple sauce.

Spinach and Artichoke Dip
1 box frozen spinach, de-frosted
2 can artichoke hearts, chopped in food processor
1/2 C sour cream
1/2 C mayo
1 C Pepper jack cheese
1 C parmesan cheese

Combine all ingredients except for the parmesan cheese. Sprinkle the parmesan on top. Cook at 350 degrees until the top is golden brown (about 40 minutes). I served this with pita triangles, carrots and blue corn tortilla chips.

These are great, crowd pleasing favorites. Most of the prepping can be done the night before. Enjoy!!!!!

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