Recipe Book
Appetizers
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Servings: Group
Complexity: Easy
Total Time:
From Kathie Dever's January 2004 Fallsmead Forum Cooking and Entertaining Column: Here are some fast, easy, do ahead but great hors d'oeuvre ideas.
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Servings: Group
Complexity: Easy
Total Time:
From Kathie Dever's May 2007 and December 2005 Fallsmead Forum Cooking and Entertaining Column: Well, I missed Cinco de Mayo - sorry about that - and I may have given you this recipe before. If so, it was before the loss of a hard drive (you know how that is) but this recipe is so good it bears repeating anyway. Maybe you did not try it, lost it, or were not a member of the community when it was published. In any case, you must have it. Men, in particular, seem to particularly enjoy this version - I think it's because there is just enough salt in it. I prefer the avocado to be in little chunks, but in the traditional recipe, the avocado was pounded with a mortar and pestle to a paste at the table and then the other ingredients were added. The lime juice will help to keep the avocado from turning dark gray, but you should also place a piece of plastic down and pat it all over the surface to prevent that. Wherever air gets in you will have discoloration, which is harmless but not pretty. I have been known to just stir robustly to get rid of it, but if it turns you off, just spoon it out. Serve with tortilla chips, tacos or quesadillas and prepare for compliments.
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Servings: N/A
Complexity: Easy
Total Time:
From Kathie Dever's December 1992 Fallsmead Forum Cooking and Entertaining Column.
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Servings: Group
Complexity: Easy
Total Time:
From Kathie Dever's December 2009 and December 2006 Fallsmead Forum Cooking and Entertaining Column: I have shared this one with you before, but it is worth repeating. One of the most popular items we ever served in my catering business was our hot crab dip - nothing short of the best one out there. Rich, creamy, chunky and not drippy, it far outshines any other crab dip I have ever tasted. And the beauty of it is that you can skip the crab altogether, substitute clams, crawfish or shrimp for the crab or a combo, and can freeze it for up to two months. Be sure to drain seafood really well and pat dry if necessary. This would make a lovely first course baked in tiny ramekins with maybe a buttered crumb (like Panko crumbs) topping and some French bread slices. It would be spectacular smeared on a piece of fish, then baked. What could be more evocative of Maryland for out-of-town guests?
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Servings: Group
Complexity: Easy
Total Time:
From Kathie Dever's March 1998 Fallsmead Forum Cooking and Entertaining Column: This recipe is everything from an hors d'oeuvre to a first course to a brunch dish. You can fit it into any size fluted tart pan, or just cut the pastry into rectangles or squares (cut along the fold lines) and put
them on parchment-lined cookie sheets for baking. The filling can be made ahead and used up to three days later or frozen for up to two months. And to those who shudder at the word goat cheese - get over it!! You try this and then tell me you don't like it. |
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Servings: Group
Complexity: Easy
Total Time:
From Kathie Dever's December 1992 Fallsmead Forum Cooking and Entertaining Column.
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