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berrygirl's picture

A group of us are getting together to make appetizers for the Christmas season. I am looking for meatless appetizers that freeze well. So far we have mushroom turnovers and cream cheese pinwheels (rolled up tortillas). Anybody have any other suggestions?

Sondra's picture

(post #65895, reply #1 of 35)

There are two lovely ones in the new FC Issue 82.  One is mini quiches and the other is spinach/feta/sundried tomatoes in Phyllo.  Haven't tried them yet, but both look very doable and yummy.

Gretchen's picture

(post #65895, reply #2 of 35)

Phyllo things freeze beautifully.

Gretchen

Gretchen
berrygirl's picture

(post #65895, reply #3 of 35)

I assume that you need to bring the phyllo things to room temperature before baking the day of the party. Can they be baked from frozen?

Gretchen's picture

(post #65895, reply #4 of 35)

Either way I believe I have done it.

Gretchen

Gretchen
madnoodle's picture

(post #65895, reply #5 of 35)

Yes, you can bake phyllo things from frozen.  I do fake samosas--samosa filling in phyllo--they're really yummy, and great to have on hand as you can just pull however many you need out of the freezer and put them directly in the oven.  Puff pastry thingies (FC holiday issue from a few years ago had a bunch of ideas) can be baked from frozen too.

Saskatchewan:  our mountain-removal project is nearly complete.

What if there were no hypothetical questions?

 

mumby's picture

(post #65895, reply #6 of 35)

Madnoodle,


Would you be willing to post your recipe.  I'm also looking for appetizer recipes and love samosas.


Many thanks!

madnoodle's picture

(post #65895, reply #7 of 35)

Hmmmm, I think I kind of wing it from a couple of recipes, but I'll try to remember to post something later.

Saskatchewan:  our mountain-removal project is nearly complete.

What if there were no hypothetical questions?

 

berrygirl's picture

(post #65895, reply #9 of 35)

My collective kitchen made dozens of samosas this spring and they were so handy to have on hand. We froze them before frying and fried them from frozen (does that make sense?). Anyway, it was a wonderful learning experience and now I can whip off a couple of dozen myself. The pastry is extremely forgiving and the filling can be spiced up or down. I will attach my version of Madhur Jaffrey's recipe for the potato samosas. We also made lamb samosas but I didn't care for them as much as the potato ones. The kids even ate them!


 


PS. I hope the attachment function works.

PreviewAttachmentSize
Samosas.doc23 KB
madnoodle's picture

(post #65895, reply #13 of 35)

This looks pretty much like my filling recipe, but I always add a small handful of currants--don't really know why.  I skip the pastry and wrap in a 1/4 sheet of buttered phyllo, brush tops with butter and bake (or freeze and bake).  Serve hot with mango chutney and/or yogurt-coriander dip and they go fast.

Saskatchewan:  our mountain-removal project is nearly complete.

What if there were no hypothetical questions?

 

berrygirl's picture

(post #65895, reply #16 of 35)

Currants sound interesting. Have you tried the cilantro hot sauce from Chatty's spices? I smother everything in it.

madnoodle's picture

(post #65895, reply #17 of 35)

YES!  And sadly I threw out my last bottle yesterday.  Time for another trip to 'toon town.  I'm in love with her Mango Mustard chutney as well. 


Saskatchewan:  our mountain-removal project is nearly complete.

What if there were no hypothetical questions?

 

dlish's picture

(post #65895, reply #8 of 35)

You could do savory palmiers.
Take puff pastry and roll out, spread some tapanade or pesto then roll up each side. You can freeze the log, then slice right before baking.

A new favorite is brie/raspberry bites
roll out puff pastry, cut into 2.5"x2.5" squares. Place a small bit of brie and one raspberry in the middle, sprinkle with a bit of salt. Then brush sides with a bit of egg wash and pinch all the corners together.

My measurements aren't exact. Sorry! You can put anything into the little pastry bite. I've done brie & cranberyy sauce, and I've also put spinach dip inside.

These apps go straight into the oven from the freezer.

BarbaraK's picture

(post #65895, reply #20 of 35)

These sound wonderful. If I were to use thawed frozen puff pastry, would there be a problem -- thawing the pastry, then re-freezing with the filling? (I never quite mastered the rules of what is safe to refreeze, and what is not!)

dlish's picture

(post #65895, reply #21 of 35)

Oh yeah, it's totally fine to thatw the pastry then re-freeze with a filling.

You are so smart to have some cocktail nibbles in the freezer. I need to make a stash myself for the holiday season.

BarbaraK's picture

(post #65895, reply #22 of 35)

I don't have any yet!! But I think it's a great idea.
Thanks for the info about refreezing. I look forward to making these!

berrygirl's picture

(post #65895, reply #23 of 35)

Thanks everyone for your great suggestions. I think phyllo is the way to go and I can't wait to try some of interesting fillings. I'm afraid the pigs in blankets won't go over well with my vegetarian friend, but maybe we could use tofu dogs!! Beans in blankets??

chiffonade's picture

(post #65895, reply #10 of 35)

What about empanaditas?  Martha Stewart has a really great recipe for them.


Also, according to the New York Times Pigs in Blankets are making a huge comeback :).


"You can ask for cheese on your linguini with clam sauce...Just don't do it in front of me."  Mario Batali

*You're a REAL person, eat REAL food."

Chiffonade

TracyK's picture

(post #65895, reply #11 of 35)

Personally, I like Pigs in Pigs. Cocktail weenies wrapped in bacon, baked till crispy, and glazed with hot ginger jelly. :-)

CT poster in bad standing since 2000.

chiffonade's picture

(post #65895, reply #18 of 35)

A nice dough wrapped around a Hebrew National Hot Dog or other high quality small sausage, then dipped in a grainy or smooth dijon mustard - what's not to like?

"You can ask for cheese on your linguini with clam sauce...Just don't do it in front of me."  Mario Batali

*You're a REAL person, eat REAL food."

Chiffonade

Cissytoo's picture

(post #65895, reply #25 of 35)

I like Pigs in Pigs. Cocktail weenies wrapped in bacon, baked till crispy, and glazed with hot ginger jelly. :-)


Pigs in pigs -- great name.  I've done that, but rolled the bacon-ed pigs in dark brown sugar before baking.  They always disappear.

Adele's picture

(post #65895, reply #12 of 35)

Some of us never left Pigs in a Blanket!  Of course, now I slice them in half & add cheese & dip in ketchup w/horseradish, wochestestershire (I know) & a little lemon added. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

(post #65895, reply #19 of 35)

I saw an appetizer somewhere as a sort of upgrade of pig in blanket. A good sausage (largish, and obviously cooked) wrapped in puff pastry and baked--then sliced.

Gretchen

Gretchen
ashleyd's picture

(post #65895, reply #27 of 35)

A good sausage...wrapped in puff pastry and baked--then sliced.


Over here that's the fairly common sausage roll, do you have those in the US, can't recall having seen them?



Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

KitchenWitch's picture

(post #65895, reply #28 of 35)

Not really, unless you count the rather scary Pretzel Dog.

~RuthAnn


You don't scare me. I have a two year old.

~RuthAnn

ashleyd's picture

(post #65895, reply #29 of 35)

I find pretzels in general pretty scary! ;-)


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

MadMom's picture

(post #65895, reply #30 of 35)

Jon Stewart did a pretty funny bit the other day where he showcased a Jimmy Dean product.  Sausage on a stick, surrounded by a pancake, with chocolate chips!  I wanted to vomit.  Yeah, I like sausage.  Yes, I like pancakes (preferably plain.)  Do I need to put them on a stick to eat them?  Good grief, no.  Would I want chocolate chips with my sausage...yech!



Not One More Day!
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Marcia's picture

(post #65895, reply #33 of 35)

 Sausage on a stick, surrounded by a pancake, with chocolate chips


That Jimmy - just thinking all the time. It's the kiddy market and I'll bet the parents will eat them up, too. Disgusting, isn't it?

avak123's picture

(post #65895, reply #34 of 35)

You can thank Ms. Sara Lee for all of Jimmy's goodies. Jimmy Dean sold his sausage biz to Sara Lee in '84.

Marcia's picture

(post #65895, reply #35 of 35)

I can't say that I'm surprised, but I thought Sara Lee had been sold, too. It's hard to tell who owns what, nowadays!

pandabear7575's picture

(post #65895, reply #14 of 35)

Sorry for typing it out. Do you know how to include an attachment??  I don't see that function when I respond.