Posts Tagged ‘appetizer’

Asparagus with Roasted Red Pepper and Prosciutto

Friday, March 21st, 2014
Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Thick juicy spears of tender asparagus, stuffed with sweet roasted red pepper and creamy aioli, and wrapped with salty savory prosciutto.  This is a great appetizer or first coarse, and can be prepared a bit in advance, served either at room temperature, or cold.  It’s also great for brunch.
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Beet Terrine with Arugula Salad

Friday, February 14th, 2014
Beet Terrine

Beet Terrine

Beet Terrine with Arugula Salad

Beet Month continues here at The Daily Morsel, with Beet Recipe #2 – Beet Terrine with Arugula Salad.

(Beet Recipe #1 – Beet Tartare –  was featured last Friday)

This festive dish is great for entertaining, since it’s made in advance.  It’s best as an appetizer or first course, since the sweetness from the beets makes the dish a bit on the rich side.  Arugula Salad with Lemon Vinaigrette adds some brightness, and cuts through the sweetly divine, velvety terrine.
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Beet Tartare with Avocado Mousse and Citrus Tapenade

Friday, February 7th, 2014
Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Citrus Tapenade

This impressive looking vegan dish is great for entertaining.  While it is a bit time consuming, most of the dish can be made 2-3 days in advance.  And most of the time is hands off.  Plus, you can serve it cold or at room temperature.  Assembly can be done up to an hour before serving, thanks to the lime juice in the Avocado Mousse, which helps prevent browning.
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Persimmon and Apple Rounds with Pumpkin Goat Cheese, Fig Jam and Pomegranate Seeds

Friday, November 22nd, 2013
More Pumpkin Appetizers

Persimmon and Apple Rounds with Pumpkin Goat Cheese

Persimmon and Apple Rounds with Pumpkin Goat Cheese, Fig Jam and Pomegranate Seeds

I was pleasantly surprised with this appetizer.  I was trying to come up with more innovative pumpkin appetizers for the Pumpkin Spectacular this year. A few years back I had pumpkin goat on a crostini; so, I thought I’d put a spin on this previous appetizer.  Also, I like to try to fit more fruits and vegetables into appetizers, since they tend to be lighter.  This appetizer is what came to fruition.
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Pumpkin Chili in Pumpkin Bowls

Friday, November 8th, 2013
Pumpkin Chili in a Pumpkin with Pumpkin Pretzels

Pumpkin Chili in a Pumpkin with Pumpkin Pretzels

Pumpkin Chili in Pumpkin Bowls

This was our main dish for the 2013 Pumpkin Spectacular.  The pumpkin bowls add charm and whimsy to the dish making a great presentation.  Plus, they allow for even more pumpkin goodness for those you want it.  Just scrape some pumpkin with every scoop of chili.  The chili is a bit spicy and has a ton of flavor.  The spiciness works well with the pumpkin flavors, especially if you scrape pumpkin into your scoops of chili.
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