Easy & Great Appetizer Ideas

Peach and Goat Cheese Christinis 

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Although the college dorm pic doesn't do it justice, this fresh bite is PERFECT for the summer and fall.

Ingredients: 

  • 1 Fresh baguette (whatever you prefer, i go for a skinny french baguette) 
  • 4-5 Peaches (or nectarines if peaches aren't ripe or in season) 
  • 1 log of fresh goat cheese (I use one with fresh herbs in it) 
  • 5-7 leaves of fresh mint 
  • 1 tsp chunky salt 
  • Any olive oil you have

Directions: 

Cut the baguette into thin slices and arrange them on the plate as you want. Spread the goat cheese on each of the pieces and cut up the peaches into slices and place over the goat cheese. Drizzle each of them with the olive oil and sprinkle the mint and salt. It is VERY easy to make but is such a yummy bite once put together. 

Yields: 25 little bites 

**Great with a Wolfer Sparkling Rose, unlike the red we were drinking in this picture! 

Homemade Pork/Chicken Dumplings 

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So this recipe is a bit more complicated but very worth the work. A hit at all my dinner parties and can be made for your vegetarian friends! 

Ingredients: 

SOY-VINEGAR DIPPING SAUCE 

  • 1/2 cup soy sauce 

  • 1 teaspoon rice vinegar 

  • 1/2 teaspoon toasted sesame oil 

  • 2 teaspoons sugar 

  • 1 whole scallion, trimmed and sliced 

  • 2 tablespoons water 

DUMPLINGS 

  • 1/2 pound pork or chicken (if using poultry, add 1 teaspoon peanut oil to the mixture) 

  • 1 cup finely chopped bok choy 

  • 1/2 cup of finely chopped carrots 

  • 1/2 teaspoon minced peeled fresh ginger 

  • 1 small garlic clove, minced 

  • 1 teaspoon soy sauce 

  • 1/2 teaspoon sesame oil 

  • 1/2 teaspoon coarse salt 

  • 1 large egg white 

  • 36 dumpling wrappers (if you want to make your own... good luck! I find the pre-made easier, but i included a recipe to make your own below) 

  • Peanut oil (for frying, I preferred steamed... much healthier) 

Directions: 

In a small bowl, combine all ingredients for the dipping sauce. Set aside to stew! 

In a medium bowl, mix together the pork, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white. 

Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. 

To cook the dumplings-- 

Fried: Heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

Steamed: With a double steamer, preferably bamboo, bring a small pot of water to boil, and place the steamer on top. Inside the steamer, to prevent the dumplings from sticking, use a wet paper towel or a few leaves of romaine under the dumplings before steaming. Cook for 5-7 minutes until the wrapper begins to get translucent and edges are soft. 

Serve with the sauce and chopsticks for a fun themed app. 

yields: 36 dumplings 

Shrimp Ceviche 

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This is one of my favorite things to make. It is delicious and not hard to make at all. 

Ingredients: 

  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano or jalapeno chile, chopped in small pieces remove all the seeds and ribs--- this is where the heat is, I personally add 1/4 of the seeds for a little bit of heat, which I chop in with the small pieces 
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Directions: 

 In a large pot, bring to a boil water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery, i try to undercook them at only 1 min, since the acid will cook them later) Drain the shrimp and place into a bowl of ice water to stop the cooking! 

Drain the shrimp again. Cut each piece of shrimp in half, down the center and then into smaller chunks (do this to your digression since shrimp size varies.) Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion, chili, cilantro, cucumber and avocado. If you are going to refrigerate and keep for a day or so it is good to wait to add the cilantro so it's fresh. 

Yields:4-6 people with full servings, 24 small spoonfuls as an app 

*** great way to serve it is on little plastic miso spoons or endive leaves. The endive gives a strong flavor but is really nice, and the spoons just make it look great! 

Skylar BoruckeComment