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YumTV: A Killer App to Kick Off Your Thanksgiving Meal

partysugar — Wed, 25 Nov 2009 14:48:15 -0800

Now that you know how to prep a butternut squash, try roasting it and using it in a light but warming soup. In this episode of Killer Apps, chef Meg Hall shows us the easy steps to make Butternut Squash Shooters - a light and delicious appetizer to warm your palate, before your Thanksgiving feast! To learn how it's done, watch this episode of YumTV now!

Killer App: Maryland-Style Crab Dip

partysugar — Wed, 11 Nov 2009 12:50:13 -0800

You know I'm a huge fan of dips and for my mom's recent birthday party, I decided to make her this insanely addictive crab dip. She was born in Maryland and loves crab, so when I found the recipe in The New Thanksgiving Table, I knew it would be the perfect start to a dinner that celebrated her. It would also make a nice beginning to any upcoming occasion be it Thanksgiving or a holiday cocktail party. Unlike some crab dips, the natural flavor of the crab is not overshadowed by cheese and mayonnaise. Although these are ingredients in the dip, they don't over power the shellfish, instead they subtly highlight and enhance the plump and meaty chunks of crab. The lemon panko topping adds a deliciously light and crunchy texture to the dip. I'll definitely be making this luscious and easy crab dip again. You should give it a try; get the recipe now and read more.

Warm Maryland Crab Dip With Lemon Panko Topping
Modified from The New Thanksgiving Table by Diane Morgan

Ingredients

For the dip
1 tablespoon unsalted butter
1 large shallot, minced
1/2 cup (4 ounces) cream cheese, at room temperature
1/4 cup heavy (whipping) cream
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/3 cup thinly sliced green onions, including green tops
1 1/2 tablespoons minced fresh flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay Seasoning
1 pound fresh lump crabmeat, picked over for shells and well drained
For the topping
3 tablespoons unsalted butter
2/3 cup panko (Japanese bread crumbs) or other unseasoned bread crumbs
1 1/2 teaspoons freshly grated lemon zest
pinch of salt
crostini, for serving

Directions

In a medium skillet, melt the butter over medium heat. Add the shallot and saute for about 2 minutes until soft but not browned. Remove from the heat.
Add the cream cheese, cream, mayonnaise, mustard, and lemon juice. Using a rubber spatula, stir to combine, then fold in the green onions, parsley, salt, and Old Bay. Fold in the crabmeat, breaking up any large chunks with a fork. Transfer the crab dip to a shallow baking dish. Set aside.
Position a rack in the upper third of the oven and preheat to 425°F.
To make the topping, in a small skillet, melt the butter over medium heat. Add the panko and toast, stirring constantly, for about 2 minutes until the crumbs are golden brown and crisp.
Remove from the heat and stir in the lemon zest and salt. Scatter the topping evenly over the crab dip.
Bake until heated through and bubbly at the edges and the topping is golden, 12-15 minutes. Serve warm with the crostini.

Serves 8.

Do ahead: The crab dip, without the panko topping, can be prepared 1 day in advance. Cover and refrigerate. Remove from the refrigerator 1 hour before baking. The panko topping can be prepared up to 1 day in advance. Transfer to an airtight container and store at room temperature. Scatter the topping over the crab just before baking.

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Killer Apps: Clams Casino

partysugar — Thu, 05 Nov 2009 09:00:38 -0800

Although appetizers aren't the first thing that come to mind when one thinks of Thanksgiving dinner, I like to give my family something to nibble on while they wait for the big meal. Usually I serve a luxurious bite like crab cakes or baked brie with mushrooms. This year, I'm offering a classic seafood crowd-pleaser, clams casino.

Even my mom, who's not into clams, enjoys these savory, finger-licking-good, bacon-and-shallot-topped clams. They can be assembled in the morning and baked later, making them ideal for an event like Thanksgiving. These delicious clams are also an excellent addition to a cocktail party menu, so bookmark the recipe now

Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Say Cheese! Nacho Cheese Dip

partysugar — Thu, 10 Sep 2009 10:15:39 -0700

If someone were to ask me, "what is your guilty pleasure food?" there is only one thing I can honestly answer. Velveeta. It's so bad, but it's so good! Technically Velveeta isn't a cheese, but a "processed pasteurized cheese product" that has a creamy texture, mild cheddarish flavor, and characteristic artificial-orange color. Velveeta's most endearing quality, however, is its wonderful ability to melt - it becomes as smooth as velvet. Since 1928, when Kraft first introduced it to America kitchens, Velveeta has been used to make macaroni and cheese and my personal favorite, nacho cheese dip. To see how I make this gooey, insanely delicious dip, read more.

While I enjoy the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles popular in Texas), I prefer this jazzed-up rendition. The refried beans provide a nice meatiness and the cumin gives it an element of smoke.

Nacho Cheese Dip
Modified form Bon Appétit

Ingredients

1/2 cup beer
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cloves garlic, minced
1 jalapeño, minced
1 16-ounce can refried beans
1 10-ounce can Ro-tel
1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh cilantro
Tortilla chips

Directions

Combine beer, cumin, dried oregano, garlic, and jalapeño in heavy medium sauce-pan. Bring to simmer.
Add beans and Ro-tel; stir until heated through.
Add Velveeta cheese; stir until cheese melts and liquifies, about 5-8 minutes. If the dip is too thick, thin with a little beer.
Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.

Makes about 3 cups.

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Killer App: Spicy Onion and Tomato Dip

YumSugar — Wed, 02 Sep 2009 08:00:22 -0700

This weekend, I'll be spending Labor Day at a friend's barbecue bash. She's already got the barbecue and its essential accoutrements entirely covered, so I've been racking my brain to come up with an appropriate contribution. I had no idea what that was going to be - until I had a lightbulb moment for the perfect pièce de résistance.Since I won't be spending the holiday with family, I figure I'll bring a bit of my family to the festivities. As a child, I hardly liked spicy food, but from the first time I watched my mother whip together this slightly cooling, slightly fiery cream dip, I was hooked. It's one part Southern, one part retro, and 10 parts addictive, whether served with Ruffles, saltines, or celery sticks. See the two-second recipe when you keep reading.

Reader Recipe: Chicken Salad in Celery Ribs

YumSugar — Tue, 18 Nov 2008 15:00:08 -0800

Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app - mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more.

Submitted by TeamSugar member Jenious

Chicken Salad with Peas in Celery Ribs
Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.

Easy to make, can be made ahead and assembled upon arrival or the day of the event. Adjust to your preferences by swapping herbs like dried Italian herbs or dill. Depending on desired consistency you can also adjust the amounts of chicken, mayo, and cream cheese. A toothpick in each helps guests serve themselves. Pulse in a food processor prior to adding peas and, talk about easy! I double the recipe since it's always a hit at gatherings.

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

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Killer App: Grape Goat Cheese Crostini

partysugar — Sat, 04 Oct 2008 08:00:17 -0700

I have a weakness for crostini. I simply can't get enough of the thin, crisp toasts with savory toppings. Since I jump at the chance to try a new variation, I recently made this easy, vegetarian crostini recipe. The ingredients are ordinary - baguette, grapes, and goat cheese - but the results are divinely delicious. The superb balance between the crunchy bread, juicy grapes, and creamy goat cheese is rich and luxurious. This dish proves that simple food can be incredibly satisfying - especially if served with a glass of bubbly on the side! To learn how to make this killer appetizer, read more.

Grape Goat Cheese Crostini
From Bon Appetit

Ingredients

1 sourdough baguette
Extra virgin olive oil
Freshly cracked black pepper
8 ounces soft fresh herbed goat cheese
1-1/2 pounds assorted grapes*

Directions

Preheat oven to 375 degrees F.

Holding knife at a slight diagonal, cut 16 1/3- to 1/2-inch thick slices from baguette.
Brush the top of each with a generous amount of olive oil and sprinkle with freshly cracked black pepper. Arrange on rimmed baking sheet.
Bake until beginning to brown, about 10 minutes. Cool on sheet for at least 15 minutes.
Spread each crostini with goat cheese.
Cut about 50 small grapes in half; scatter on crostini.
Arrange crostini on platter. Surround with remaining grape clusters.

Makes 16 crostini.

*I used only one variety.

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Killer Apps: Prosciutto-Wrapped Asparagus

YumSugar — Fri, 04 Apr 2008 11:28:51 -0700

Growing up, I hated asparagus. I thought it tasted weird, had an odd texture and was downright lousy. These days my opinion has completely changed and I think it's one of the tastiest veggies out there. Naturally it took a piece of cured meat to change all of that. That's right, prosciutto-wrapped asparagus was how I took the plunge from asparagus hater, to asparagus lover. And while I've learned to love asparagus in most any form, there's nothing quite as tasty as when it's wrapped in pork.

The traditional recipe for prosciutto-wrapped asparagus calls for you to blanch them first. However our pals at Slashfood claim you can skip the blanching step and roast them directly. Not wanting to dirty another pan, I decided to take their advice. It came out perfectly, and made for a wonderfully quick, delicious appetizer. If you want to see how to do it - with or without blanching - just read more.

Roasting without Blanching Method
To create the asparagus seen here, I cut the woody ends of the asparagus off. Next I cut pieces of prosciutto with kitchen shears (to create smaller pieces easily), and then wrapped them around the stems. I roasted them directly on a pan in a 400 degree oven for about 10 minutes. I used skinny asparagus stalks, for larger stalks, you'll want to up the cooking time.

Prosciutto-Wrapped Asparagus
From Whole Foods

Ingredients

20 stalks of asparagus
4 thin slices of prosciutto, fat removed
4 teaspoons unsalted butter
freshly ground pepper
1/2 cup freshly grated Reggiano Parmesan
1 lemon, quartered

Directions

Cut off tough ends of asparagus. Cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm, 3–4 minutes. Drain well.
Divide asparagus into 4 bundles of 3 stalks each. Wrap prosciutto slice around center of bundle. Place the bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with Parmesan cheese. Place in the oven to brown the cheese, 4–5 minutes.
Serve with lemon wedge.

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Killer App: Endive Boats

YumSugar — Tue, 25 Mar 2008 14:28:11 -0700

The other night I got home from work and was starving. Unfortunately we had late dinner plans that evening, so I couldn't chow down too heavily. We also had limited supplies in our cabinets; there was no bread, crackers, or fruit to snack on. Oddly there were several heads of fresh endives and I figured that was a good place to start.

Endive is great in that you can trim the bottoms off and use the leaves in lieu of crackers. Sometimes I just dollop a mixture of blue cheese and candied walnuts on the ends, and other times I use a tapenade or a hummus. This time I ended up ~~cleaning out my pantry~~ blending canned tuna, hummus - it was a nice replacement for mayonnaise - sundried tomato/olive tapenade, and chopped cherry tomatoes into a creamy mixture. I then placed a small spoonful on each end. It ended up being the perfect snack and I was able to save the rest of the mixture - which I put on top of a bed of leafy greens - for lunch the next day.

If you've never had endive, I suggest you give it a try. The outer leaves tend to be more bitter than the inner ones, which are creamy and mild. Just think of them as carb-free savory crackers, and top them with whatever you feel like! They're a great personal snack and make for an elegant appetizer. Most people are always thrilled by them, so give it a go and let us know what you make!

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