Category: cold appetizers

Buttery Blue Cheese Spread with Walnuts

Buttery Blue Cheese Spread with Walnuts

Source: Southern Living online – December 2000

24 ounces cream cheese, softened
1/2 cup butter, softened
4 ounces crumbled blue cheese
1/2 cup diced walnuts, toasted
1/2 cup chopped fresh chives
1/4 cup cream sherry (optional)
1 (16 ounce) round bread loaf
Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigs

Stir together first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture 8 hours.

Let stand at room temperature to soften; or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours.

Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of loaf for other uses. Spoon softened cheese spread into shell. Garnish, if desired. Serve with sliced apples and pears or with toasted French baguette slices.

Makes about 5 cups (24 appetizer servings).

Louisiana Cheese Spread

Louisiana Cheese Spread

1 1/2 pounds sharp Cheddar cheese
1 3/4 cups chopped pecans
1 cup mayonnaise
8 scallions, chopped
Strawberry jam

Mix cheese, pecans, mayonnaise and scallions. Pack into a 6-inch mold. Chill for 5 to 6 hours.

Unmold and place strawberry jam in center of mold.

Serve with crackers, putting cheese and jam on each cracker for unusual taste.

Low Country Shrimp Paste

Low Country Shrimp Paste

Use shrimp that are already cooked and peeled or buy fresh shrimp and cook and peel them. Chop shrimp in a blender or food processor. Blend in enough mayonnaise to moisten (1/2 to 3/4 cup). Stir in 2 tablespoons each grated onion, Worcestershire sauce and lemon juice. Add 1 teaspoon salt and 1/8 teaspoon dried red pepper. Transfer to a serving bowl. Cover and refrigerate for a few hours to blend flavors.

Serve with buttery crackers or water biscuits.

Mock Liver Pate

Mock Liver Pate

1 pound liverwurst
1 1/2 teaspoons garlic juice
1 1/2 teaspoons minced onion
1 teaspoon basil
Sour cream
Parsley (for garnish )

Mix first 4 ingredients and form into a mound. Refrigerate until firm.

When ready to serve, "ice" with sour cream and garnish with parsley. Serve with crackers. May be prepared 1 day ahead.

Serves 8 to 10 or more.

Molded Guacamole

Molded Guacamole

2 envelopes unflavored gelatine
1 cup cold water
6 ripe medium-size avocados
2 cup finely chopped onion
3/4 cup light sour cream
6 tablespoons fresh lemon juice
1 medium-size fresh jalape

Baba Ganouj

Baba Ganouj

1 medium size eggplant
1 clove garlic
Juice of 1 small lemon
1 tablespoon tahini (sesame paste)
1 tablespoon olive oil
Salt and freshly-ground pepper

Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance.

When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste.

Serve with fresh or toasted pita bread.

Sesame Cream Spread

Sesame Cream Spread

3 ounces cream cheese
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
Assorted crackers

Place cream cheese in shallow dish. Pour soy sauce over cream cheese; let stand at room temperature about 2 hours, turning over occasionally.

Remove cream cheese from soy sauce and roll in sesame seeds. Cover carefully with plastic wrap and chill in refrigerator until ready to serve.

Serve with crackers.

Makes 4 to 6 servings.

Olive-Nut Spread

Olive-Nut Spread

8 ounces cream cheese, softened
1 tablespoon mayonnaise
4 1/2 ounces black or green olives, sliced thin
1/2 teaspoon garlic powder (optional)
1/2 cup chopped nuts

Mix well. Chill and use as a filling for finger sandwiches.

Biloxi Butter

Biloxi Butter

This is famous in Biloxi, Mississippi.

1/2 pound small fresh shrimp, cooked, or
    2 cans small shrimp
3 tablespoons lemon juice
1/2 cup butter or margarine
2 teaspoons horseradish
1/4 teaspoon salt
1/4 teaspoon nutmeg
Liquid pepper sauce, to taste (about
    1/8 teaspoon to start, more if you like)

Bring butter or margarine to room temperature. Drain shrimp and put in blender with lemon juice. Add butter or margarine, horseradish, salt, nutmeg and liquid pepper and blend well at slow speed. Press into a mold and chill.

Serve with Melba toast or other bland dry crackers as an appetizer spread.