Appetizers

Today is all about appetizers. I made three to take to Jim’s cousin’s 40th anniversary. At this same time 40 years ago I was graduating from college. The first is Marnie’s Sausage Balls. I don’t know where this recipe came from originally but Marnie used to make them every holiday. Our nephew Tim was bright enough to ask for the recipe before she passed away. I thought I should make them today as Marnie was at the wedding.
Ingredients:
1 (1# package ground sausage
3C baking mix, Bisquick or Jiffy
4 C grated sharp cheddar
1/8 T pepper (just guess)
Directions:
1. Preheat oven to 375 degrees F. I covered the baking sheet with non-stick aluminum foil. Non-stick aluminum foil is my new friend.
2. Combine all ingredients in a large bowl. Put on rubber or latex gloves and you will be mixing with your hands. The binder is the sausage and it takes a long time and a lot of strength to get all the ingredients to bind. 3. I used my smallest meatball maker to make the finger food. However you can just pick up the meat and roll in your hands.
4. Place on the baking sheet and bake for 18 to 20 minutes. Stir half way through to make sure they are not sticking. I put them on a platter with pineapple chunks.
5. The yield is about 5 dozen.
Next we made an appetizer that I learned to make in Monterey while Jim was at a conference. There we stuffed dates with a mixture of chorizo and cream cheese. The Barefoot Contessa has modified it to stuff with manchego cheese. This is so easy that even Jim could do it and he did!
Dates stuffed with Manchego Cheese and wrapped with Bacon
Ingredients:
Dates, remove seed
Manchego cheese
Bacon
Directions:
1. The beauty of this recipe is that you make the quantity you need. There are approximately 30 people coming to the party, so I had Jim made 40.
2. Preheat the oven to 400 degrees.
3. To make one, remove the seed from the date and insert a small log of cheese. Close the date around it. Cut a strip of bacon in half and wrap the stuffed date. Insert a toothpick to hold in place.
4. I put a wire rack in a baking pan with non-stick aluminum foil covering the baking sheet.
5. Bake for 15-20 minutes until the bacon is done to your liking.
The final appetizer I made with two different fillings. The first was Palmiers with Honey Mustard and Prosciutto and the second was Palmiers with Pesto.
Ingredients:
1 sheet of puff pastry (18” x 11”) This is a whole package of purchased puff pastry.
3T honey mustard
4 oz. thinly sliced prosciutto
1 C freshly grated Parmesan cheese
1 egg
2 t water
Directions:
1. Place the puff pastry on a work surface. I found my wood block to be best. You will have to attach to 2 pieces of puff pastry together and roll it about 1” wider. Spread the mustard over the pastry. I then recommend sprinkling the cheese and placing the ham on top. Lightly press the cheese and prosciutto into the pastry with a rolling pin.
2. Staring at one long edge, roll the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Most of you are probably familiar with sweet Palmiers as served in a bakery. In IN the bakery in town used to call them pigs ears.
3. Using a serrated knife, slice in ½” pieces and place of a cookie sheet lined with non-stick aluminum foil. Press lightly to keep together.
4. Preheat the 0ven to 400 degrees F.
5. Beat the egg and water together in a small bowl. Brush the top of each palmer with the egg wash. Bake until puffed and lightly golden about 10 minutes. Serve warm or at room temperature.
Makes about 20
With a second box of pastry I made a variation using ½ C Pesto and 1C parmesan cheese. I made them all before baking. The egg wash worked for two batches. When they are done, you have one batch red and the other green. I kept them together on either side of a large tray. They looked great.
Everyone enjoyed the appetizers. So they are a success.