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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Cocktail Party Recipes

Cocktail Party Recipes

Well it’s onto my favorite subject, hot hors d’oeuvres. This doesn’t actually constitute “entertaining”, but will give the illusion of it. Remember, attitude is everything. The trick is to invite people over for drinks before dinner. You impress them then go out for the main course. Since you had them over, let them pick up the dinner tab. Everyone will think you’ve been slaving away in the kitchen, but all you really have to do is make these tasty morsels ahead and freeze them (except for the potatoes). I always serve these before one of my dinner parties.

This menu can serve as many or few as you invite.

Wesley’s Drinks Before Dinner Menu

Cosmopolitans

Cheese Olives

Soufflé Filled Potatoes

Tarragon Scented Shrimp Pastries

Mushroom Sausage Croustades

 

Cosmopolitan Cocktail 

1 1/4 ounces Absolut Citron vodka (about 2 1/2 tablespoons)
1/4 ounce Rose's lime juice (about 3/4 tablespoon)
1/4 ounce triple sec or Cointreau (about 3/4 tablespoon)
1/4 cup cranberry juice
1 cup ice cubes

Garnish: lime twist

In a cocktail shaker combine all ingredients. Shake well and strain into a Martini glass.

Garnish drink with lime.

Cheese Olives

1 cup grated cheddar cheese

1 cup flour

1/2 cup softened butter

1 teaspoon Worcestershire sauce

2 drops Tabasco

40 small olives stuffed with pimento or onion, or small cocktail onions, or a mix

Combine cheese, flour, butter, Worcestershire and Tabasco sauce in a mixing bowl. Knead until well combined and pliable. Form into 1-inch balls and press an onion or olive into center. Reshape ball to enclose onion or olive. Place on greased cookie sheet and bake at 400 for 15 minutes or until lightly browned. These may be frozen ahead and baked for 20-25 minutes.

Soufflé filled Potatoes

40 very small new potatoes or 20 slightly larger ones

1 tablespoon butter

1 tablespoon flour

6 tablespoons milk

1/2 teaspoon Dijon mustard

Salt to taste

Dash Worcestershire sauce

2 ounces sharp cheddar cheese

1 egg, separated

1 egg white

 Preheat the oven to 425. Lightly grease a cookie sheet. Bring salted water to a boil and boil potatoes for 8 minutes until the skin can be pierced easily with a fork. Using a melon baller make a well in the top of each potato. If using the larger ones, cut in half and hollow out the center. Place potatoes, hollow side up on cookie sheet. In a small saucepan, melt butter over low heat. Whisk in flour. Gradually add milk, stirring with the whisk. Cook for 5 minutes or until thickened. Remove from heat and add mustard, salt, Worcestershire, and cheese; whisk. Add egg yolk and whisk. In a separate bowl whip the 2 egg whites until they stand in peaks but are not dry; fold into cheese mixture. Using a pastry bag or small spoon, fill potato cups with soufflé mixture. Bake for 7 to 8 minutes until the soufflés have risen and are golden brown.

Tarragon Scented Shrimp Pastries

Cream Cheese Pastry

2 sticks butter, softened

1 8-ounce package cream cheese, softened

1/2-teaspoon salt

2 cups flour

1 egg yolk

2 teaspoons milk

Mix butter, cream cheese, salt, and flour to form a soft dough. Chill overnight. Break off part of the dough and roll it thin on a floured surface. With a cookie cutter, cut 3-inch circles and place small amount of shrimp filling on one side. Fold over and crimp edges with a fork. Chill one hour and brush top with egg yolk beaten with milk. Bake at 350 for 20 minutes or longer if frozen.

Shrimp filling:

1 cup mashed, cooked shrimp (can use frozen or canned)

4 green onions, minced

2 teaspoon Dijon mustard

1/2 teaspoon tarragon

2 teaspoon lemon juice

4 tablespoons mayonnaise

Salt to taste

Mix all ingredients together.

Mushroom Sausage Croustades

Croustades:

Butter

18 slices white bread cut into 3-inch rounds and flattened

Filling:

1/4-cup butter

3 tablespoons finely chopped shallots

1/2 LB mushrooms, finely chopped

2 tablespoons flour

1-1/2 tablespoons finely chopped chives

1 tablespoon finely chopped parsley

1/2-teaspoon salt

Cayenne pepper

1/4 LB sweet Italian sausage, cut into 1-inch pieces

1 cup heavy cream

1/2  teaspoon fresh lemon juice

2 tablespoons fresh grated Parmesan cheese

For croustades: Preheat oven to 400. Butter small muffin tins. Carefully fit bread into muffin tin pressing gently to form cup. Bake until lightly browned, about 8 minutes. Remove and let cool.

For filling: Melt butter in large skillet over medium high heat. Add shallot and sauté until browned. Blend in mushrooms, stirring constantly until liquid is evaporated, 10 to 15 minutes. Sprinkle with flour, chives, parsley, salt, and cayenne pepper. Add sausage stirring constantly until browned and crumbly. Pour in cream and bring to low boil. Reduce heat and simmer until mixture thickens, about 10 minutes. Remove from heat and stir in the lemon juice.

To assemble: Preheat oven to 350. Spoon filling into croustades. Arrange on baking sheet and sprinkle the Parmesan on top. Bake until cheese melts about 10 minutes. These may be filled and frozen ahead. Bake about 20 minutes if frozen.



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