Robin's Home & Garden Blog: Appetizers Archives

January 01, 2007

Dates Wrapped in Bacon Fondue

We originally had this appetizer when we went to a wonderful fondue restaurant, La Fondue -- 120 Country Club Drive #66 Incline Village, NV (775) 831-6104.

1 package pitted dates (typically found in the produce section of the grocery store)
1 package bacon (pound)

Cut the bacon into three to four sections depending on the size of the dates
Wrap a piece of bacon around each date -- Secure with a toothpick

We cooked these in our fondue pot with oil for about 30-60 seconds and they're delicious.

They can also be broiled in the oven for about 15 minutes turning once to ensure that they're cooked evenly. You can also cook them in the oven @ 375 degrees for 10-12 minutes. Set on a paper towel to drain before serving.

I've seen different variations of this recipe with cheeses and nuts stuffed inside the dates. I think the dates and bacon alone makes a wonderful sweet and savory appetizer.

Posted by robin at 01:11 PM | Comments (0)

December 31, 2006

Classic Swiss Cheese Fondue

1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.

Posted by robin at 06:25 PM | Comments (0)

Cheese Fondue

2 cups shredded natural Swiss cheese (8 ounces)
2 cups shredded Gruyère cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Yields 4 to 6 servings.

Posted by robin at 06:23 PM | Comments (0)

Blue Cheese Fondue

4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch.

Serve with pieces of French bread, fresh fruit or vegetables.

Posted by robin at 06:20 PM | Comments (0)

Artichoke Dip

1 can unmarinated artichoke hearts
4 ounces diced green chiles
1 cup Mayonnaise
1 cup Parmesan cheese

Drain artichoke hearts and chop up. Mix all ingredients together. Bake at 350° for 30 minutes. Serve with crackers or bread.

Posted by robin at 11:53 AM | Comments (0)

December 19, 2004

Fast and Easy Spreads

Fast and Easy Spreads Submitted by Sheila

Put one 8oz bar cream cheese on a plate and top with:

1 can chopped clams or crabmeat (drained). pour 1 bottle
chili sauce or cocktail sauce over the top, serve with crackers.

or top bar of cream cheese with 1 jar green pepper jelly and serve with
crackers.

Posted by robin at 07:25 PM | Comments (0)

December 08, 2004

Hot Mexican Dip

Hot Mexican Dip Submitted by Alexandra

1 large can of Rosa Rita Beans or home cooked refried beans
1-2lbs of ground beef
1 onion
Monterey Jack cheese
1 large can diced green Ortega chilies
1 large bottle La Victoria taco sauce
avocado and sliced olives (optional)

Brown ground beef and onions. In a 13x9 baking dish layer the beans, ground beef and onions, diced green chilies and top with Monterey Jack cheese. Cover all with the taco sauce and bake until bubbly. Garnish with avocado dip and sprinkle with sliced olives. Serve with tortilla chips.

Posted by at 07:42 PM | Comments (0)

December 07, 2004

Shrimp Dip

Shrimp Dip (spread) Submitted by Ginney

1 can cream of mushroom soup (undiluted)
8 oz. of cream cheese
1 package Knox gelatin (mixed with 3 tbs. water)
1 cup mayonnaise
1 cup chopped celery
4 chopped green onions
1 can or 8 oz. shrimp meat

Warm soup and cream cheese until cheese is melted, add the Knox gelatin. Mix well. Add the rest of the ingredients (except shrimp) and mix well. Fold in shrimp and put into molds and refrigerate over night. Serve with crackers (Sociable crackers are great with this).

Posted by at 07:43 PM | Comments (0)

December 05, 2004

Rumaki

Rumaki Submitted by Sheila

Mix together: 1/2 cup dark brown sugar,a dash of garlic powder and a dash of ground ginger.
Add a little bit of soy sauce, just enough to make a paste.( will thin down as sugar dissolves). set aside this marinade.
Wrap 1/2 of a drained canned waterchestnuts with a slice of PASTRAMI!!!!!place on 'skewer' or heavy toothpick. Brush with the 'marinade' and let sit in fridge, turning every so often.( I just put them in a plastic bag and pour the excess marinade over them.)
Broil for a couple of minutes!
I also use chicken livers and thread a piece of liver, 1/2 a waterchestnut (wrapped together in 1/2 slice of bacon)on a toothpick and marinade the same way, broil till bacon is done.
This works as well using leftover cubed cooked chicken, raw shrimp or scallops!

Posted by at 07:58 PM | Comments (0)

December 04, 2004

Mexican Pinwheels

Mexican Pinwheels Submitted by Vogkat

1 - 8 oz package cream cheese, softened
1 Cup shredded cheddar cheese
1 package dried beef, sliced or cubed
1/2 Cup sliced black olives
2 Tablespoons sliced green onions
1/4 Cup salsa
1/4 Cup green chilies
1 Tablespoon garlic powder
8 - 10" flour tortillas (the green or red are a nice touch)

In a medium mixing bowl, combine all ingredients (except the tortillas). Mix well. Spread about 1/2 cup of filling onto each tortilla and roll up tightly like a jelly-roll. Wrap in plastic wrap and chill about an hour. When ready to serve, slice into sections about 1/2" each. These are awesome!

Posted by at 07:58 PM | Comments (0)

December 03, 2004

Liver Wraps

Liver Wraps Submitted by Vogkat

1 can sliced waterchestnuts
10 chicken livers
10 slices bacon
soy sauce

Rinse the waterchestnuts. Slice the chicken livers and wrap individually around the waterchestnuts (they sort of just "insert" if you don't slice all the way through). Wrap each with one piece of bacon and secure with a toothpick. Soak in 1/2 cup of soy sauce for 1 hour. Place in pan and the baste with left over soy sauce. Bake in oven at 350 until bacon is crisp.

Posted by at 07:57 PM | Comments (0)

December 02, 2004

Cream Cheese Kicker

Cream Cheese Kicker Submitted by: Robin

1/2 jar of Harry and David Pepper and Onion Relish (see below for ordering info)
8 oz. cream cheese

Mix relish and cream cheese. Blend until smooth
Serve with crackers or chips

This relish is delicious! Better than salsa. It's great by itself or mixed with cream cheese, mayonnaise, sour cream, etc. You can order it at http://www.harryanddavid.com, they will send you a catalog if you don't like to shop online, and they also have a store at the outlets in Vacaville. I've tried a lot of their sauces and they're all good!

Posted by at 07:55 PM | Comments (0)

December 01, 2004

Spicy Vegetable Dip

Spicy Vegetable Dip Submitted by: Robin

1/2 cup of Harry and David Pepper and Onion Relish (see below for ordering info)
1/4 cup mayonnaise
1/4 cup sour cream

Mix all ingredients and place in a hollowed-out red pepper. Server with your favorite veggies, crackers, or chips.