Appetizers

Sweet Potato Puffs

capty99 — Fri, 14 Mar 2008 09:33:56 -0500

Ingredients:

3 sweet potatoes
½ cup butter or margarine
2/3 cup packed brown sugar
½ cup sugar
1 teaspoon cinnamon
2 cups shredded coconut
Mini marshmallows

Method:

Preheat oven to 350 degrees. Poke holes in the potatoes with a fork and bake the potatoes until tender, between 1 and 1 ½ hours. Peel and mash the potatoes. Mix with brown sugar and butter or margarine. In a separate bowl, stir together the cinnamon, sugar, and coconut. Around each mini marshmallow spread mashed sweet potatoes until a ball is formed. Coat each ball in the coconut mixture. Place balls on a baking sheet and bake for 10 to 15 minutes.
Tip: Use an old-fashioned triangle dinner bell to alert dinner guests.

Smoked Turkey-Wrapped Asparagus with Roasted Red Peppers

capty99 — Fri, 09 Nov 2007 16:14:54 -0600

Serves 8

Ingredients :

2 bunches asparagus

1 shallot

large jar roasted red peppers

smoked turkey, sliced

Sea Salt

Cracked pepper

Dried oregano

Olive oil

Red Wine

Vinegar

Parmigiano Reggiano (optional)

Method:

1. In a small bowl, whisk together oil, vinegar, shallot, oregano, salt and pepper. Set aside.

2. Place asparagus tips in simmering water, and cook until soft, but crisp. Rinse under cold water to stop the cooking process and dry completely.

3. Wrap a strip of turkey around each asparagus tip.

4. Arrange asparagus and roasted red peppers on a platter and drizzle oil and vinegar mixture evenly over the top.

Sauted Shrimp Bites

capty99 — Fri, 09 Nov 2007 12:29:13 -0600

What you need :

1 lb shrimp, shelled and deveined
12 oz. Sour cream
1 bunch dill

Method:

1. Cook shrimp in saute pan 2-3 minutes on each side, or until tail begins to curl. Season with salt and pepper to taste.
2. Place sour cream in freezer overnight, and scrape with fork to get flakes. To plate, delicately place one shrimp on dollop of flaked sour cream. Add dill to garnish.

Cauliflower Panna Cotta with Caviar

capty99 — Fri, 09 Nov 2007 12:26:14 -0600

What you need :

14 oz Cauliflower
2/3 oz Butter
1 4/5 Cream
2 ea. Gelatin sheet
Salt and white pepper

Method:

1. Panna Cotta: Dice cauliflower and put into a small pot. Add butter and enough water to cover the cauliflower.
2. Bring to a boil and simmer uncovered until tender and most of the water has evaporated. Add cream and simmer for another 5 to 7 minutes. Blend into a fine purée, stir in pre-soaked gelatin and pass the whole mixture through a fine-mesh sieve. Season with salt and pepper to taste. Pour the Panna Cotta into a sheet pan that has been lined with plastic. Allow to set for 3 hours. Cut into circles with a small cutter. Garnish with caviar and micro arugula.