Appetizers vs Hors d oeuvres

According to http://www.yumsugar.com: “the French term hors d oeuvres (pronounced “or-derves”), which literally means “out of work” but translates to “outside the meal,” is a one-bite item that’s either stationary or passed and served separate from or prior to a meal.
This means an hors d’oeuvre is typically finger food and might refer to, among other items, canapés, crudités, deviled eggs, and bruschetta. Appetizers, on the other hand, appear as the first courses when seated at the table. They’re often slightly larger and composed in a way that complements the entrée and dessert courses to follow. Which do you prefer — or is it all the same to you?”

Tree Appetizers

1 package (8 oz) cream cheese - softened
1/2 cup chopped drained roasted red bell pepper (from 7.25-oz jar)
1/4 cup chopped ripe olives
1/4 cup chopped fresh basil leaves
1/4 cup shredded Parmesan cheese
4 flour tortillas - (8 to 10 inches in diameter) spinach-flavor
ripe olive pieces
In medium bowl, mix all ingredients except tortillas and olive pieces. Divide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut rolls into 1/2-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.

Bacon-Wrapped Chicken Bites

3 T. GREY POUPON Savory Honey Mustard - divided
2 T. Worcestershire sauce
1 boneless skinless chicken breast - (6 oz.), cut into 24 pieces
8 slices Bacon - cut into thirds
4 oz. CRACKER BARREL Vermont Sharp-White Cheddar Cheese - cut into 12 slices
24 RITZ Crackers
2 t. chopped fresh parsley
MIX 2 T. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade.
HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.
Make Ahead: Bacon-wrapped chicken pieces can be broiled ahead of time. Cool completely, then refrigerate up to 1 day. When ready to serve, top crackers with cheese and chicken, then bake as directed.
Substitute: Prepare using Monterey Jack Cheese.

Sausage Hors d’Oeuvres

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
1 pound spicy pork sausage, such as Jimmy Dean
10 ounces Cheddar cheese, grated
3 cups baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper
Preheat the oven to 375 degrees F.
Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add salt and pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.

Warm Reuben Spread

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese - softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef - chopped (about 1 cup) (I use my home-made corned beef!)
3/4 cup well-drained CLAUSSEN Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices - chopped
TRISCUIT Deli-Style Rye Crackers
HEAT oven to 350ºF.
MIX cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.
SPREAD onto bottom of 9-inch pie plate or shallow dish.
BAKE 20 min. or until heated through. Serve warm with crackers.
Use Your Microwave: Instead of baking the prepared spread, microwave it instead. Assemble dip as directed in shallow microwaveable dish. Microwave on HIGH 2 to 3 min. or until heated through. Serve as directed.
Substitute: Prepare using your favorite variety of TRISCUIT Crackers, such as TRISCUIT Thin Crisps.

Fried Mushrooms

Source: cook’n software

shortening for deep frying
1 cup all purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
dash garlic powder
1 cup cold water
2 tablespoons shortening - melted
1 egg - slightly beaten
2 cups fresh mushrooms - slivered 1/4 inch thick
Heat 2 or 3 inches Crisco to 365°F in deep fryer.
Combine flour, cheese, salt and garlic powder in medium bowl. Stir in water, 2 tablespoons melted shortening and egg. Beat until smooth
Dip mushrooms in batter. Drain off excess. Fry, a few at a time, in shortening heated to 365°F. Fry about 3 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Salt lightly. Serve immediately. Print this post