Appetizers

Maple Walnut Apple Chips

By Cheri in Appetizers, GF Sweets, Gluten Free, Kids, Snacks 20 Comments Tags: , , , , , ,

Maple Walnut Apple Chips

I think I’m in love. Or maybe I’m just confused because my hubby is off in Russia this week and I’m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn’t start to water.

I had pretty high expectations, even though I’m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it’s done right, it’s downright amazing.

My husband dislikes dried apples so much that he didn’t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn’t been so convincing. They’re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?

These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.

In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try. :)

Maple Walnut Apple Chips

adapted from Fresh with Anna Olson

  • 3 Tbsp. icing sugar, divided
  • 3 Tbsp. maple syrup, divided
  • 1 Granny Smith apple
  • 1/4 cup walnuts, finely chopped
  • dash ground cinnamon
  1. Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.
  2. Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.
  3. Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.
  4. Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.
  5. Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.
  6. Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.
  7. Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.

*A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don’t worry if the pieces don’t look pretty, it won’t affect their taste. :) And, if some pieces are a little thicker that’s ok to, it just means they’ll be a little chewier.

*The original recipe said to bake for two hours, but mine were done in one. If you don’t think yours are ready in an hour feel free to bake them longer.

*The original recipe also used pecans instead of walnuts. Either would be delicious.

*These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.

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Parmesan Ham Spirals

By Cheri in Appetizers, Fall, Thanksgiving 6 Comments Tags: , , , , ,

Parmesan Ham Spirals

There is one sound that fills my heart with immediate joy the moment I hear it. That is, the pitter patter of my sons little feet. It is the warning bell that cuteness is on it’s way and I had better brace myself to not let it get the better of me. There is something so unbelievably cute about a little toddler that thinks they are the centre of the universe. There is no lack of confidence there. That seems to come when we are older and realize that even though we were told that we are the handsomest, smartest, cutest, most loved little person on the planet, not everyone shares that opinion. But, I am thoroughly enjoying listening to my son’s pitter pattering and thinking it is the cutest sound that anyone has ever heard. Waiting to see that little, big head come around the corner and that excited smile that lights up his face when he spots him Mom. I know that these moments are fleeting so I am trying to treasure and enjoy them while I can.

These are one of my favourite appetizers. They are easy to make ahead, only take five ingredients, and taste absolutely delicious. They are a crowd pleaser with their simple flavours and buttery packaging. I have made these many times and gotten rave reviews. They are perfect for any holiday gathering. Like say, Thanksgiving? :)

To inspire anyone that might be in an appetizer rut, what appetizers do you like to serve at Thanksgiving?

Ham SpiralsParmesan Ham Spirals

adapted from Kraft

  • 1/2  pkg. puff pastry, thawed (from a 397g pack) (or 1/6 of this recipe)
  • egg wash (1 egg yolk + 1 Tbsp. water)
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp. cayenne
  • 170g deli ham (approx. 11 slices)
  1. Roll pastry out to a 14×10 inch rectangle. Cut in half lengthwise, so that you have two sheets 14×5 inches. Brush egg wash over both halves.
  2. Sprinkle 3 Tbsp. parmesan and cayenne over one pastry sheet. Layer ham evenly on top, leaving a little bit of a border on all sides.
  3. Place other pastry sheet, egg side down over top of ham. Seal edges by pressing down with rolling pin. Brush top with egg wash.
  4. Roll up starting at a long side to form a 14 inch log. Press down to seal seam.
  5. Cut log into 24 (1/2 inch) pieces. Place cut side down on a parchment lined baking sheet. Brush with more egg wash and sprinkle with remaining 1 Tbsp. cheese.
  6. Bake at 400ºF (200ºC) for 12 -14 min. until golden brown.

Makes: 24 appetizers

* These are great served warm or at room temperature.

** You can make these ahead and store them in the freezer. Either wrap them up as the log and freeze. Then to serve defrost in the fridge, slice and proceed with the recipe. Or you can slice them, place them on a lined baking sheet until frozen and store them in a plastic bag. This way you can bake them from frozen making sure to egg wash and sprinkle them with parmesan before baking.

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Taco Dip

By Cheri in Appetizers, Christmas, GF Sides, Gluten Free 8 Comments Tags: , , , , ,

Taco Dip

One of my best friends is getting married, so I am very busy this month with wedding preparations, showers and bachelorettes. No time for much else these days. But, I was able to squeeze in some time to nab my hubby and get him to take a few snapshots of this taco dip before I ran out the door to deliver it, and myself, to one of the showers. Admittedly, it may not be the most appetizing food to shoot, but that doesn’t make it any less tasty.

My mom used to make this dip every Christmas Eve for the smorgasbord we had after opening presents. This was by far always my favorite thing on the table. And, I would eat it for days afterwards. Back then I could live on this stuff. Now my stomach is not quite so hearty and I need a little more then taco dip to keep me going. But, that doesn’t lesson my love for it.

taco-dip-5

Taco Dip

adapted from My Mom :)

  • 2 (10.5 oz) cans refried beans*
  • 4 ripe avocados, peeled and cored
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • sprinkle of pepper
  • 1/2 tsp. garlic powder
  • 1 cup sour cream
  • 2/3 cup mayo
  • 2 (4oz) cans green chilies
  • 1 pckg. taco seasoning
  • 4 cups grated cheddar
  • 4 green onions, chopped
  • 1-2 tomatoes, chopped
  • 1 (6oz) can sliced olives
  1. Spread the refried beans into the bottom of a 9×13 pan.
  2. Mash the avocados in a bowl. Mix in lemon juice, salt, pepper, and garlic powder. Spread over beans.
  3. Mix together sour cream, mayo, green chilies, and taco seasoning. Spread over guacamole layer.
  4. Sprinkle on cheese, green onions, tomatoes, and olives, to taste.
  5. Cover and refrigerate until serving.

Serves: 12

* I used black refried beans and can never find 10.5 oz cans so I just used 2-14 oz cans.

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Chinese Dumplings – Daring Cooks

By Cheri in Appetizers, Daring Cooks 18 Comments Tags: , , , , , , , , ,

Chinese Dumplings – Daring Cooks

We are finally over the sickies. Wee Hoo! It had to make it’s way through the whole house first, of course. But, thankfully we got it in varying degrees and not everyone was flat in bed. My little sonny almost made it a whole year without getting sick, besides the usual teething sniffles and agony, so I have much to be thankful for.

This months Daring Cooks Challenge was hosted by Jen of Use Real Butter. She chose Chinese Dumplings/Potstickers (aka Gyoza in Japanese).

I was very disappointed that I was not able to get this post up on time, but better late then never, right? These Chinese Dumplings were a joy to make. I served them alongside homemade Ginger Beef and Steamed Rice, but they would make an awesome appetizer as well. I froze them immediately, and only cooked up half a batch at a time. They were so very yummy and they really are a lot of fun to make. Especially the pleating, it is so much better then the regular old crimp. I made a different pork filling then the one Jen gave us and it was excellent. If you are not up for making the dough yourself you can purchase wonton wrappers (or gyoza wrappers, if you can find them), and then these puppy’s take no time at all. I chose to make potstickers, which is pan fried and steamed, but you can also make them into dumplings by either steaming or boiling them.

dessert-pot-stickers

I also couldn’t pass up the opportunity to make a sweet version when I saw this recipe for Vanilla Ricotta Dessert Dumplings with Orange Mint Dipping Sauce. Giada De Laurentiis calls them Ravioli but if your using gyoza wrappers you may as well call them dumplings. These were really delicious as well. You may not want to make them if you are not a fan of mint, as the flavor is pretty strong. But, they are so fresh tasting, and the orange and mint goes so well together. If you go through all the trouble of making the wrappers for a main dish you may as well save a few wrappers for dessert too.

pork-pot-stickers

Pork Potstickers

*all recipes to follow

  • 2 recipes dough
  • pork filling
  • dipping sauce
  1. Detailed instructions here

Dumpling Dough

  • 2 cups flour
  • 1/2 cup water (you may need more)
  1. Mix 1/4 cup water with the flour until it is absorbed. Add the rest of the water 1 tsp at a time stirring vigorously until the dough pulls from the side of the bowl and no dry flour remains. Knead until smooth. You are looking for a firm dough that is not dry and barely sticky to the touch. Cover and let sit for 15 min.
  2. Follow the link above for the forming of the dough.

Makes approx: 24

Pork Filling

adapted from Fresh with Anna Olson

  • 1 lb ground pork
  • 1 lb green cabbage (about 1/2 a head), finely chopped
  • 2 Tbsp. garlic, minced
  • 2 Tbsp. ginger, minced
  • 1/4 cup soy sauce
  • 1 Tbsp. sugar
  1. Combine all ingredients.
  2. If you would like you can make a small patty and pan fry it to test the seasoning. Adjust to taste.

Makes enough for 2 recipes of dough

Dipping Sauce

  • 2 Tbsp. soy sauce
  • 1 Tbsp red wine vinegar
  • minced ginger, to taste
  • minced garlic, to taste
  • minced green onion, to taste
  • a few drops sesame oil
  • sugar, to taste
  1. Combine all ingredients.

Makes enough for half a recipe

Print Potsticker Recipe

dessert-pot-stickers

Vanilla Ricotta Dessert Dumplings with Orange Mint Dipping Sauce

adapted from Giada at Home

  • 12 (3 inch) gyoza wrappers (1/2 recipe dough)
  • Vanilla Ricotta Filling *recipe to follow
  • Oil, for frying
  • Icing sugar, for dusting
  • Orange Mint Dipping Sauce *recipe to follow
  1. Place 2 teaspoons of filling into each wrapper and seal using decorative pleating, if desired.
  2. Heat oil to 375 over medium heat. You will know it is ready when bubbles form when you stick the end of a wooden spoon into hot oil.
  3. Test one dumpling first and adjust temperature if needed. Add dumplings a couple at a time and deep fry for 30 seconds on each side until golden. Set out on paper towel to drain excess oil.
  4. Dust with icing sugar and serve with dipping sauce.

Serves: 4-6

Vanilla Ricotta Filling

  • 1/2 cup whole milk ricotta (or you can 1/4 this recipe like I did)
  • 2 Tbsp. sugar
  • 1/2 tsp. vanilla
  • 1 Tbsp. chopped mint
  • 1 1/2 tsp. orange zest (from a large orange)
  • 1 vanilla bean, split lengthwise
  1. Combine first five ingredients. Scrape in vanilla seeds and mix in.

Orange Mint Dipping Sauce

  • 1/2 cup fresh orange juice (from the orange you zested)
  • 1 cup sugar
  • 2 Tbsp. chopped mint
  1. Bring orange juice and sugar to a boil and simmer for 5 min. until sugar is dissolved.
  2. Cool to room temp then stir in mint.

Print Dessert Recipe

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