and the winners are these delicious appetizers that will make your party Oscar worthy!!
From by the bay wishing you Award winning food memories!
Caramelized Onion Dip
- 1 large sweet onion, sliced thinly
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon sriracha hot chili sauce
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup good quality mayonnaise
In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Let the onions cool slightly, about 15 minutes.
In a food processor add 1/2 the onions and the remaining ingredients and blend. Stir in the onions and adjust salt and pepper to taste. Keep refrigerated until ready to serve. Serve at room temperature.
Chili Parmesan Crisps
- 5 ounces shredded parmesan cheese
- 1 teaspoon red chili flakes
- 1/2 teaspoon fine sea salt
Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.
Options: substitute 1 teaspoon of red chili flakes with one of the following:
minced rosemary, minced thyme, crushed black pepper or fennel seeds
Marinated Olives with Orange and Cranberries
1/2 pound green pitted olives, such as manzanilla
1 shallot, minced
1/4 fresh orange cut into 1 inch pieces, with rind
1 tablespoon fresh orange juice
2 tablespoons olive oil
1/4 cup dried cranberries
1 teaspoon rosemary leaves
Bring 1 cup water to boil in small sauce pan. Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.
Mini Peanut Butter Cups
Makes 12 mini cups
2 tablespoons unsalted butter
6 tablespoons smooth peanut butter
6 tablespoons ground graham crackers
2 tablespoons granulated white sugar
1/2 teaspoon ground cinnamon
4 ounces milk chocolate
1 tablespoon heavy cream
1 tablespoons light corn syrup
Coarse Sea Salt , such as Maldon
Take a non stick mini muffin tin and spray with your baking spray or line each cup with a paper liner. In a bowl add the sugar, cinnamon and graham cracker crumbs, mix and set aside. Use a glass bowl to microwave peanut butter and butter in 30 second intervals, stirring between each interval until mixture is smooth. Usually, doing this twice will work. Add this mixture to your graham cracker mixture and stir to combine. Use a teaspoon to place mixture into the bottom of each muffin tin. Place filled muffin tin into the refrigerator to set. Now add the chocolate to the microwave and melt using 30 second intervals to stir the melting chocolate 2-3 times should do it. Once the chocolate is melted add the cream and corn syrup. Stir until smooth. Take the peanut butter filled muffin tin and fill with melted chocolate. Sprinkle coarse sea salt on the top. Place back into the refrigerator and let set for another 30 minutes before serving. You can remove the peanut butter cups from the tin and store in a plastic container in the refrigerator until ready to serve.
Variations: to the ground graham crackers , cinnamon and sugar mixture you can omit the cinnamon and add 1 teaspoon unsweetened cocoa powder to have a chocolate peanut butter bottom, or you can use bittersweet chocolate instead of milk chocolate and omit the light corn syrup to top your peanut butter cups.
From the Food Network, Alton Brown
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.
Recipe courtesy of Alton BrownS