Appetizer Party

9 Feb

Appetizers. They’re delicious. Everyone loves them. Plus it seems like you can go a little more crazy with trying to make an exciting appetizer because it’s not the same sort of commitment as a whole meal, or entree. Having a whole party surrounded by appetizers (and cake) is a great idea to shake up boring February. We recommend. Invite your friends to bring their favorite appetizer dish, and if they don’t have any ideas what to bring, scroll down.

Pate

  • melt about 2-3 tablespoons of butter in a frying pan with one bay leaf and one sprig of fresh rosemary
  • add 3/4 pound of chicken liver and cook (stirring occasionally) for about two minutes, then add a splash of whiskey (about a shots worth)
  • cook a few more minutes until still pink in the middle, but not bloody… this should take a total of less than five minutes
  • let cool for a few minutes, then put liver and juices into the food processor with some salt and pepper and blend until smooth
  • scrape into a dish, cover with seran wrap and let cool for a few hours until solid
  • enjoy!


Walnut Jam Cake

  • toast 1 1/4 cups of walnuts in the oven for 5-10 minutes at 350
  • butter and flour two 8 inch cake pans
  • once they are cooled, crush your walnuts in the food processor with about 2/3 cup of sugar and transfer to a mixing bowl
  • add 1 stick of butter, cut into pieces, and beat thoroughly
  • then add 4 large eggs, beating again
  • last but not least, mix 1/2 cup flour with 1/2 teaspoon baking powder, a few shakes of salt and some allspice in a separate bowl, then beat into the mix
  • pour into your buttered pans
  • cook for about 30 minutes at 350, checking to see if a toothpick comes out of the center clean
  • cool for about 20 minutes in the pan, then flip out of the pans to cool the rest of the way
  • once cool, decide which half will be your bottom, and spread a thick layer of jam (I used a blackberry/blueberry chunky one) on top
  • top with the other cake, and serve with a dollop of whipped cream* on top

* to make whipped cream: whisk a small carton of heavy cream until stiff (you can make a ravine with your finger and it stays), add about 2 tablespoons of sugar and 1 teaspoon vanilla and whisk in… done!

Roasted Pears with Goat Cheese

  • peel, halve and core about 4 pears (any kind)
  • mix the juice from half a lemon with about a teaspoon of vanilla and in a separate bowl, about 1/3 a cup of sugar with a few shakes of ginger and allspice
  • drizzle the lemon mixture onto your pears first, then sprinkle with the sugar mixture, finishing the lemons by dotting each one with a small tab of butter
  • roast at 375 for about 45 minutes, flipping halfway through and occasionally basting with the juices
  • Serve warm with the cup filled with goat cheese


Clementine Cake

  • cover about 6-7 small, thin-skinned clementines with water and bring to a boil, then down to a simmer, cooking for about an hour (longer for thicker skinned fruit) until very soft. Take out of the water, and once cool, de-seed and then mush them in your food processor, skins and all
  • butter and line an 9inch cake pan (I used a square one) with parchment paper, cutting to fit
  • in your food processor (or by hand), grind about 2 cups of almonds, and mix them in with 1 cup of sugar and 1 teaspoon of baking powder
  • beat 6 eggs in your mixing bowl, and add in dry ingredients, mixing thoroughly, followed by the clementine pulp
  • Bake at 350 for 35-45 minutes, checking to see that a toothpick comes out clean from the center


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