PARTY HORS D'OEUVRES/APPETIZERS

First, let me thank all of you for your wishes on our 20th Wedding Anniversary last week with all my heart.It was overwhelmingly emotional day for me to know that there are so many well wishers out there who really care.I am sure with so much good will around me, we will make it to another 20yrs easily! Happy Wedding Anniversary to many of you who are celebrating your own this month and wish you many more and much happiness! We had a great time celebrating too!:)

Four Seasons Mall in Greensboro all decked up for Christmas:


I appreciate all e cards you sent me.Logos and Buttons you made just for me was truly humbling.For once in my life,I am at loss for words!! My dearest blog friends,I will just say to all of you once again "THANK YOU".


Christmas is around the corner.Although I do not have Christmas, I do love all joy and festivities. Most of you must be having a party or two for your friends and family.I thought, why not make some Hors D'oeuvres and help out with some ideas.You probably know most of these appetizers.I will give some of them to you anyway if somebody out there would like some of of my fav goodies.I will start with my favorite appetizer.



GREEK SPANAKOPITA:
A Platter full of different shapes of Spanakopita:


Spanakopita is a Greek snack, simplified with store-bought Phyllo dough stuffed with deliciously spiced Spinach and Basil and Tomato Feta cheese,then folded in different ways and baked.It is a very flavorful and crunchy snack wrapped with delicate layers of Filo dough.Whenever we go to a Greek restaurant,we always order Spanakopita for an appetizer.

How to make Spanakopita:
You need 14 leaves of Phyllo sheets, thawed if frozen.Keep inth fridge covered until needed.Melt about 4tbsp butter and keep it warm with a brush to spread the butter.
Pre-heat the oven to 375F.


Crush 2lbs bag of chopped Spinach and open.Heat 2tsp butter/Olive oil in a pan,fry 1 big chopped onion,1/2 cup chopped spring onion,1-2 chopped garlic until very soft.Add spinach,fresh parsley,Dill(optional),salt and pepper and cook until soft and almost dry.Cool slightly and add 3x4 block of Basil Tomato or plain Feta cheese ,crumbled.




Mix well but gently and keep aside. Take out the Phyllo leaves,lay 1 leaf on a non-stick baking sheet,brush some melted butter all over lightly.Spread another leaf on top and repeat the same until you use 7 leaves.Spread Spinach and Feta mix on it in a thickish layer on the 7th leaf.






Place 8th leaf on this gently and brush with butter again.Repeat the same with rest of the leaves until you use all 14 leaves.







Brush butter lightly on top and sprinkle with some dry Parsley.You can cut this into 6-8 squares now or wait until it is baked.






Place it in the oven and bake for 25-30mins or until it is golden on top.Take it out and cut into squares if you haven't done it before.cool on a wire rack.Be careful when you are transferring the pieces.You can any meat fillings or diff.cheese inside.




Here is how it looks in layers with Spinach and Feta stuffing:



Some variations in folding the Spanakopita,which are better to hold and eat as finger food:
Triangular Fold or Samosa shaped:
Take 2 leaves of Phyllo,cut lengthwise into two rectangles.Brush with butter and Place 1tbsp spinach mix as shown and fold one edge to a triangle as in the picture.





Keep folding the layers until you reach the end,brush with butter and seal.







Repeat the same with other strip as well and place them on the sheet.Make as many as you want and always keep the Filo leaves covered with plastic wrap.If they dry out,you can not use them at all.Bake at 375F for 20-25mins or until golden.





Cute Spanakopita Baskets:

Cut 2leaves of 6x6" squares of Phyllo ,press in gently into big sized muffin pan.Put 2tbsp of Spinach, gather the top and pinch the middle until they stick and loosen the filo leaves on top as shown.Lightly brush with butter and bake at 375F for 20-25mins or until golden,Do not burn.It's okak if the bottom is still light colored.



Twice Baked Chili Potatoes,Crostini,Canapes and Zucchini Pizza Bites:


To Make Twice Baked Chili Potatoes:

Take 2 or more Baking potatoes,wash,,poke few holes and spray some oil or butter on the skin.Microwave or bake until done(375F for 45mins or so).Cut into half lengthwise,scoop the pulp with a spoon without breaking the skin and put it in a bowl.Add canned chili or refried beans,Green onions,diced tomatoes,4-6tbsp of cheddar cheese.







Mix thoroughly with salt and pepper if needed and fill it back in the potatoes and sprinkle some cheese on top and bake again until cheese melts.Garnish with chopped spring onion and serve.You can cut into thick slices if you like.




You can also mix potato pulp with salt,pepper,Gorgonzola,or Ricotta cheese with roasted bell peppers and bake it.

Zucchini Pizza Boats:
Slice Zucchini into slices,layer it with some Pizza sauce or tomato slices,Canadian bacon, pepperoni or any veg or meat and top with slices of Mozzarella and garnish with Oregano.Heat this either in Microwave or oven until cheese melts.Delicious and quick appetizer is ready to eat!
Crostinis:
Slice the franch bread into thickish slices,place any meat or veg, tomato,cucumber slices and top with Feta or any creamy cheese and serve.
Canape`s:
Take as many crackers,Bagel chips, water crackers as you need,layer them with Zucchini,cucumber ,Tomato slices and top with Zesty cheeses like Jalapeno cheddar etc and serve.You can also microwave it if yiu want just enough melt the cheese.But you to serve them immediately to avoid crackers getting soft.
Second Canapes:
you see up there are topped with the canned chili or re-fried beans and garnish with grated carrots.There is no limit to what you can come up with the fillings and toppings.
Bruschettas:
Toast some thick French bread slices,top with Ricotta cheese,few roasted bell peppers,salt and pepper and garnish with Parsley or top with Goat cheese,tomato slices ,Basil and parsley.

Platter full of Olive-Pepper Pinwheels,Vegetable Crescent Roll Bites,and Garlic ,Spring Onion and Cheese Slices:



To make delicious Olive-Pepper Pinwheels:


Take 1-2 Tortillas,spread softened cream cheese,finely diced colorful bell peppers or diced roasted peppers,chopped green olive pimientos,little hotdog relish,jalapeno if you like,chopped green onions,chives or parsley,ranch dressing(optional)thinly and roll tightly to a cigar shape.Wrap with foil and keep in the fridge.When you are ready,take out the foil and cut into 2" slices.
These Pinwheels are the most delicious appetizers you have ever eaten!


Cheese and Roasted garlic French Bread slices:


Slice a crusty French bread lengthwise about 5" long.Wrap one whole garlic in a foil with some salt and olive oil or butter and bake until soft.Peel and mash the garlic roughly.You can microwave it too in a bowl.Spread this on the bread.In a plate mix 2 cups any grated cheese you like with green onions,oregano,parsley,2tbsp Parmesan cheese,salt and pepper.Mound on the bread slices,garnish with some spring onion.Bake at 400F for 15 mins or until cheese melts.Serve immediately.You can cut them to 1-2" slices to make it easy as finger food.


Crescent Roll with roasted veg bites:

Here's how to make the Crescent roll Bites:
Pre-heat the oven to 375F.


Make filling: Heat 1tsp oil in a non stick pan,add thinly sliced 1 onion,soften.Add 1/4 cup each of grated carrots,bell peppers,potatoes etc or any ground meat and fry until reddish.season with salt,pepper ,chili flakes and 1/2tsp cumin powder.Keep aside to cool.You need a tube of refrigerated crescent roll.Open the tube,take two rolls and close the seams in the center to make rectangle shape.






Place 1-2tbsp filling in the middle and roll into a tube tightly,to seal all ends.Make sure rolls do not have any holes.Seal with with wet fingers if any.Repeat with others.Makes about 4 rolls.






Bake in the oven for 11-16 mins or until done.Cool on the rack,cut into 2" slices.Serve with any dip.






Cheddar Cheese Spritz cookies: Makes about 24 cookies.

I saw this cheese Spritz cookie recipe in food network.com. They looked like Indian Chaklis ,I couldn't resist baking these.They are very tasty.The original recipe used Pecorino cheese ,I didn't have it.I used grated Sharp Cheddar,made some changes,worked out great! Kids will love these finger food. Hope you will try.





You Need:1/2 cup unsalted butter,3tbsp heavy cream,1 cup all-purpose flour, 1/2 cup finely grated sharp Cheddar cheese,1 tbsp finely grated Parmesan cheese,1 tsp Baking pd,1tsp sugar,1/2 tsp salt.You can add some herbs and 1/2tsp lemon zest if you like but I didn't add any.







I used this Indian cookie press with star disk to make these savories:


How To: Mix all these at room temperature to a firm dough.Spray no-stick oil inside the cookie press to prevent sticking.Fill and press out either straight straws or join them in a round shape as shown on a non-stick baking sheet.Chill in the fridge for half an hour.Bake at 325F for 20-25mins or until slightly golden.Do not burn.Cool on the rack after few mins and store in a airtight jar.



Some Dips and Cocktails:

These dips are delicious with any veggies,Crackers,Bagel chips and roll bites.

Tangy Mayo dip: Mix 1/2 cup Mayonnaise,1/4cup sweet relish,2tsp lemon juice and pepper.
Dijon Mayonnaise dip:Mix 1/2cup Mayo with 1-2tsp Dijon Mustard,fresh parsley,pepper,1/2tsp garlic pd and Onion powder.
Sour Cream-Jalapeno dip:Mix 1/2cup Sour cream,salt,chopped Jalapenos,chopped cilantro,1tsp cumin pd.
Goat cheese-shallots dip: Mix 2tbsp minced Shallots,1/2cup creamy Goat cheese,pepper,2tsp lemon juice,any herbs you like.
Spicy Remoulade sauce:This spicy sauce is excellent with pan fried Crab cakes.Mix 2hard boiled egg yolks creamed,2 cloves garlic, 1tbsp brown mustard,1cup mayonnaise,1tbsp Worcestershire,1/2tbsp paprika,1tbsp Horseradish,2tbsp vinegar, Tabasco,2tbsp parsley,Salt & pepper to taste.

Alcoholic Cocktails: Please refer here.I will post some Non-alcoholic Punch next week.




It's supposed to be Emerald for 20th Anniversary. Here is my little 20th WA Emerald pendant keepsake, if you are interested!:D It's not very expensive, just something to remember by. It's cute but not as pure as Indian Emerald!





Our own Christmas tree! We love these colorful ornaments and enjoy decorating the tree.I kept the lights off since it's a little hard to photograph with the lights on:


Enjoy your weekend and I will back with my Christmas cookies next!:)