Category: Canape

Dec 23

Sweet-and-Sour Pork Skewers with Pineapple

6 servings

SWEET-AND-SOUR SAUCE

½ cup pineapple juice

¼ cup rice vinegar

2 tablespoons ketchup

1 teaspoon sriracha

1 tablespoon soy sauce

1 garlic clove, minced

3 tablespoons sugar

2 teaspoons cornstarch

SKEWERS

1½ pounds pork tenderloin, cut into cubes

1 pineapple—peeled, cored and cubed

Extra-virgin olive oil, as needed

Salt and freshly ground black pepper

1 bunch scallions, thinly sliced

1. MAKE THE SWEET-AND-SOUR SAUCE: In a small pot, combine the pineapple juice with the rice vinegar, ketchup, sriracha, soy sauce and garlic. Bring the mixture to a simmer.

2. In a small bowl, whisk the sugar with the cornstarch to combine. Add the sugar mixture to the pot and whisk well.

3. Simmer until the sauce thickens, 3 to 4 minutes. Set aside.

4. MAKE THE SKEWERS: Arrange the pork and pineapple on the skewers, alternating between the two. Repeat until all the skewers are assembled.

5. Brush the skewers with olive oil on both sides and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.

6. While the skewers are still hot, brush generously with the sweet-and-sour sauce. Garnish with scallions and serve.

 

https://www.purewow.com/recipes/sweet-sour-pork-skewers-recipe

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Posted in Canape, Chinese

Dec 23

Mini Quesadillas

24 mini quesadillas

24 wonton wrappers

1½ cups refried black beans (from a can)

1½ cups grated Pepper Jack cheese

3 tablespoons sliced scallions, plus more for finishing

Vegetable oil (or other neutral oil), as needed for cooking

Chopped fresh cilantro, as needed for garnish

Salsa, sour cream and guacamole, for serving

 

1. Working one at a time, take 1 wonton wrapper and spread 1 tablespoon refried black beans on one side. Top with 1 tablespoon grated cheese.

2. Sprinkle ⅓ teaspoon scallions on top of the cheese and then fold the wonton wrapper in half. Repeat with the remaining wrappers, beans, cheese and scallions.

3. Heat ½ inch oil in a large skillet over medium heat. Working in batches, place the quesadillas into the hot oil and fry until golden on both sides, 1 to 2 minutes per side.

4. When the wrappers are golden and the cheese is melted, transfer to a paper-towel-lined baking sheet to drain slightly. Repeat with the remaining quesadillas.

5. Serve immediately, garnished with more scallions and cilantro. Serve with salsa, sour cream and guacamole on the side for dipping.

 

https://www.purewow.com/recipes/mini-quesadillas

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Posted in Canape, Vegetarian

Dec 23

Mini Lasagnas

6 servings

1 tablespoon olive oil

½ sweet onion, diced

2 garlic cloves, minced

4 Italian sausages, casings removed

2½ cups tomato sauce

1 tablespoon Italian herb seasoning

Pinch of red pepper flakes

Salt and freshly ground black pepper

24 wonton wrappers

1¼ cups ricotta

1 cup shredded mozzarella

 

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with nonstick cooking spray.

2. In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Crumble the sausages into the pot and sauté, breaking up large pieces with a wooden spoon. Cook until brown and cooked through, 4 to 5 minutes more.

4. Add the tomato sauce and bring to a simmer. Season with the Italian herb seasoning, red pepper flakes, salt and pepper. Reduce the heat to low.

5. To build the lasagnas, press a wonton wrapper into the base of a muffin cup. Spoon 1 tablespoon of the sauce into the cup. Top with 2 teaspoons ricotta and 1 teaspoon mozzarella. Press another wonton wrapper into the same cup, then top with the sauce and cheeses to finish. Repeat this process until all 12 cups are filled.

6. Bake until the edges are golden brown and the filling is bubbly, 15 to 20 minutes. Cool for 3 to 5 minutes before removing from the pan and serving.

 

https://www.purewow.com/entry_detail/recipe/12079/Dinner-party-worthy-mini-lasagnas.htm

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Posted in Canape

Dec 23

Baked Gorgonzola Bites

8 to 10 servings

1 pound pizza dough

5 tablespoons unsalted butter, melted

6 ounces gorgonzola cheese

2 tablespoons chopped fresh parsley

Freshly ground black pepper

 

1. Preheat the oven to 375°F. Grease a 9-inch oven-safe round baking dish (such as a cake pan, skillet or casserole dish) with nonstick cooking spray.

2. Divide the dough into 20 even pieces, and roll each piece into a ball. Transfer the dough balls to a large bowl and add the melted butter. Toss to coat the dough fully in the butter.

3. Arrange the dough into concentric circles in the prepared baking dish. Pour any butter that’s left in the bowl over the dough.

4. Sprinkle the gorgonzola over the dough balls, and bake until the dough is golden brown, 18 to 20 minutes.

5. Serve warm, garnished with parsley and black pepper.

 

https://www.purewow.com/recipes/baked-gorgonzola-bites

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Posted in Canape, Vegetarian

Dec 23

Loaded Baked Potato ‘Chips’

6 to 8 servings

5 medium red potatoes

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

6 pieces cooked bacon, crumbled

1 cup shredded cheddar cheese

½ cup sour cream

3 tablespoons chopped chives

 

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. Slice the potatoes into ¼-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet.

3. Season the potatoes with salt and pepper, and roast until they begin to turn golden brown on the base, about 15 to 20 minutes. Flip the potatoes over and roast until they are golden on the other side, 12 to 15 minutes more.

4. Remove the tray from the oven and top each piece of potato with ½ – 1 teaspoon of crumbled bacon. Top with 1 teaspoon of cheddar cheese, and then return to the oven. Bake until the potatoes are golden brown and the cheese is melted, 6 to 8 minutes.

5. Let the potatoes cool for 5 to 10 minutes, then garnish each with ½ teaspoon sour cream and ¼ teaspoon chives. Serve warm or at room temperature.

 

https://www.purewow.com/recipes/loaded-baked-potato-chips

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Posted in Canape

Dec 22

Brie-Stuffed Pretzel Bites

40 bites

PRETZEL BITES

4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons instant yeast

1½ teaspoons salt

3 tablespoons melted butter

6 ounces Brie

TOPPING

8 cups water

½ cup baking soda

1 egg

1 tablespoon water

Coarse salt, as needed

 

1. MAKE THE PRETZEL BITES: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour with the sugar, yeast and salt to combine, 15 to 20 seconds. Add 1¼ cups warm water and the melted butter, and mix on low speed for 3 minutes.

2. Increase to medium speed and mix for 4 minutes more. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise until it has nearly doubled in size, about 1 to 1½ hours.

3. Divide the dough into 40 even pieces. Divide the Brie into 40 pieces (they should be small, about 1 teaspoon each).

4. Press each piece of dough flat and place a piece of Brie in the center. Roll the dough around the Brie and pinch well to seal on all sides.

5. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

6. MAKE THE TOPPING Combine 8 cups water and baking soda in a large pot and heat over medium heat until the baking soda is fully dissolved.

7. Dip each pretzel bite into the baking-soda water for about 30 seconds. Transfer to the pretzels to the prepared baking sheets, seam side down.

8. In a small bowl, whisk the egg with 1 tablespoon water to combine. Brush the egg wash generously over each piece and then garnish with coarse salt.

9. Bake until the bites are golden brown, 15 to 18 minutes. Let cool at least 10 minutes and serve warm.

 

https://www.purewow.com/recipes/brie-stuffed-pretzel-bites

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Posted in Canape, Vegetarian

Dec 22

Greek Lemon Chicken Skewers with Tzatziki Sauce

6 servings

TZATZIKI SAUCE

1 cup Greek yogurt

½ European cucumber, diced

1 tablespoon extra-virgin olive oil

2 tablespoons lemon juice

Pinch of garlic powder

Salt and freshly ground black pepper

¼ cup fresh chopped dill

SKEWERS

¼ cup Greek yogurt

Zest and juice of 1 lemon

1 teaspoon dried oregano

1 teaspoon garlic powder

Pinch of cayenne pepper

1½ pounds boneless skinless chicken breast, cut into ½-inch strips

Extra-virgin olive oil, as needed

Salt and freshly ground black pepper

¼ cup chopped fresh parsley

1. MAKE THE TZATZIKI: In a medium bowl, mix the yogurt with the cucumber, olive oil, lemon juice and garlic power to combine. Season with salt and pepper to taste and then stir in the dill.

2. MAKE THE SKEWERS: In a small bowl, whisk the yogurt with the lemon zest, lemon juice, oregano, garlic powder and cayenne.

3. In a separate bowl, rub the chicken with the yogurt-lemon mixture to coat well.

4. Place one piece of chicken on each skewer, weaving the strip back and forth as you thread it onto the skewer to secure it.

5. Brush the skewers on both sides with olive oil and then season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.

6. Serve immediately, garnished with parsley and tzatziki sauce on the side.

 

https://www.purewow.com/recipes/greek-lemon-chicken-skewers-recipe

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Posted in Canape, Chicken, Greek

Dec 22

Katsu Bites with Chipotle-Gochujang Sauce

8 servings

SAUCE

¾ cup mayonnaise

1 chipotle chile canned with adobo sauce, minced

1 tablespoon gochujang

½ teaspoon garlic powder

Freshly ground black pepper

KATSU BITES

4 thin-cut chicken breasts, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 large eggs, whisked well

2½ cups panko breadcrumbs

Vegetable oil, as needed for frying (or other neutral oil)

1. In a small bowl, whisk together the mayonnaise, chile, gochujang, garlic powder and black pepper. Refrigerate until ready to serve.

2. Season the chicken with salt and pepper. Working in batches, toss the chicken in flour, then dip in egg, then toss in panko to coat. Repeat until all the chicken is breaded.

3. In a large skillet, heat ½ inch of oil over medium heat. Working in batches, add the chicken in an even layer. Pan fry the katsu bites until the breading is golden brown on both sides, about 4 minutes.

4. Drain the chicken onto a baking sheet lined with several layers of absorbent paper towels.

5. Serve the chicken immediately with the dipping sauce.

 

https://www.purewow.com/recipes/katsu-bites-chipotle-gochujang-sauce

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Posted in Canape, Chicken, Chinese

Dec 22

Crispy Baked Chicken Tenders

4 servings

Nonstick cooking spray

1¼ cups all-purpose flour

1¼ teaspoons salt

¾ teaspoon black pepper

¼ teaspoon cayenne pepper

2 eggs

2 cups panko bread crumbs

⅓ cup sesame seeds

16 boneless, skinless chicken tenders

1¼ teaspoons paprika

Coarse salt, to taste

 

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and then grease it with nonstick cooking spray.

2. In a medium-size shallow bowl, whisk the flour with the salt, black pepper and cayenne to combine. In a second medium-size shallow bowl, whisk the eggs. In a third medium-size shallow bowl, stir the panko with the sesame seeds.

3. Working one at a time, dredge each chicken tender in the flour to coat, dip it into the egg and then dredge in the panko to coat. Transfer to the prepared baking sheet. Repeat with the remaining tenders.

4. Spray the surface of the tenders with nonstick cooking spray. Bake until they’re golden brown and fully cooked, 18 to 22 minutes. Turn the tenders halfway through cooking and sprinkle with the paprika and coarse salt.

5. Serve warm, immediately, with your favorite dipping sauces. (We love honey-mustard.)

 

https://www.purewow.com/recipes/Crispy-Baked-Chicken-Tenders

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Posted in Canape, Chicken

Dec 22

Coconut Shrimp

8 servings

Vegetable oil, for frying

1 cup all-purpose flour

1½ teaspoons salt

1 teaspoon freshly ground black pepper

Pinch of chile powder

2 eggs, lightly whisked

2½ cups shredded coconut

2 pounds peeled and deveined shrimp

1 lemon, cut into wedges

¾ cup store-bought sweet chile sauce, for dipping

 

1. In a large pot, heat 3 inches of vegetable oil until it reads 350°F on a thermometer. Line a baking sheet with several layers of paper towels.

2. Prepare three shallow bowls. In one, whisk the flour with the salt, pepper and chile powder to combine. In another, whisk the eggs. In the last, place the shredded coconut.

3. Working one at a time, dip each shrimp first into the flour mixture, then into the egg and then into the coconut. Repeat with all shrimp.

4. Fry the shrimp until they are golden and cooked through, 4 to 5 minutes. Remove them from the oil and drain on the paper towels.

5. Serve immediately with lemon wedges and sweet chile sauce.

 

https://www.purewow.com/recipes/Coconut-Shrimp

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Posted in Canape, Fish/seafood

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