The List
Cranberry-Sage Mini Crab Cakes
Spiced Christmas Cashews
Smoked Salmon and Cheese Mini Twice-Baked Potatoes
Sun-Dried Tomato Tapenade with Crostini
Crostini
Garlic and Sun-Dried Tomato Hummus
The Recipes
Cranberry-Sage Mini Crab Cakes
Makes 12 (2 crab cake) appetizer servings.
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
http://www.mccormick.com/Recipes/Appetizers-Snacks/Cranberry-Sage-Mini-Crab
-Cakes.aspx?utm_source=newsletter&utm_medium=email&utm_campaign=2011Dece mberF
F
1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons Sage, Rubbed
1/2 teaspoon finely grated orange peel
1/4 teaspoon Black Pepper, Coarse Ground
1/4 teaspoon salt
4 tablespoons butter, divided
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 pound lump crabmeat
1 cup crumbled corn bread
1 egg, lightly beaten
1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
2. Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Spiced Christmas Cashews
Makes about 3 1/2 cups
These well-seasoned cashews are sweet, salty and crunchy…and oh-so snackable! Everybody raves about them. I often make 10 to 12 batches for gifts during the holiday season…maybe even more!
http://www.myrecipes.com/recipe/spiced-christ mas-cashews-00420000002688/?iid=news-di-121911&PromKey=XET
1 egg white
1 tablespoon water
2 (9 3/4-oz.) cans salted cashews
1/3 cup sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Whisk together egg white and water in a large bowl. Add cashews; toss to coat. Transfer to a colander; drain for 2 minutes. In a separate bowl, combine sugar and spices; add cashews and toss to coat. Arrange in a single layer on a greased 15"x10" jelly-roll pan. Bake, uncovered, at 250 degrees F for 1 1/4 hours, stirring once. Cool on a wire rack. Store in an airtight container.
Smoked Salmon and Cheese Mini Twice-Baked Potatoes
12 servings (serving size: 1 stuffed potato half)
http://www.myrecipes.com/recipe/smoked-salmon-cheese -mini-twice-baked-potatoes-10000001599589/print/
6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)
Preheat oven to 400°F.
Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400°F for 35 minutes or until tender. Remove from oven; cool 10 minutes.
Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400°F for 15 minutes or until thoroughly heated.
Sun-Dried Tomato Tapenade with Crostini
24 servings (serving size: 3 crostini and 1 tablespoon tapenade)
This recipe takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.
http://www.myrecipes.com/recipe/sun-dried-tomato-tapenade-w ith-crostini-10000000521245/print/
2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
Cooking spray
Chopped fresh parsley (optional)
Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
Preheat oven to 350°F.
Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° for 4 minutes. Turn bread slices over; lightly coat with cooking spray. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.
Garnish tapenade with parsley, if desired; serve with crostini.
Crostini
Recipe courtesy Michael Chiarello
6 servings
http://www.foodnetwork.com/recipes/michael-chiarello/crostini-recipe2/in dex.html
About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible
2 tablespoons extra-virgin olive oil
Gray salt and freshly ground pepper
2 tablespoons freshly grated Parmesan, optional
Preheat the oven to 375 degrees F.
Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.
Garlic and Sun-Dried Tomato Hummus
5 servings (serving size: 1/4 cup hummus and 4 pita wedges)
A friend wrote: "I came up with this recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color."
http://www.myrecipes.com/recipe/garlic-sun-dried-tomato-hummus-10000 000577188/print/
Cooking spray
2 (6-inch) pitas, each cut into 10 wedges
1/4 cup water
2 tablespoons chopped oil-packed sun-dried tomato halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves
1 (15-ounce) can chickpeas (garbanzo beans), drained
Preheat oven to 425°F.
Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425°F for 6 minutes or until golden.
Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.
Cranberry-Sage Mini Crab Cakes
Spiced Christmas Cashews
Smoked Salmon and Cheese Mini Twice-Baked PotatoesSun-Dried Tomato Tapenade with Crostini
Crostini
Garlic and Sun-Dried Tomato Hummus
The Recipes
Cranberry-Sage Mini Crab Cakes
Makes 12 (2 crab cake) appetizer servings.
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
http://www.mccormick.com/Recipes/Appetizers-Snacks/Cranberry-Sage-Mini-Crab
-Cakes.aspx?utm_source=newsletter&utm_medium=email&utm_campaign=2011Dece mberF
F
1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons Sage, Rubbed
1/2 teaspoon finely grated orange peel
1/4 teaspoon Black Pepper, Coarse Ground
1/4 teaspoon salt
4 tablespoons butter, divided
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 pound lump crabmeat
1 cup crumbled corn bread
1 egg, lightly beaten
1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
2. Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Spiced Christmas Cashews
Makes about 3 1/2 cups
These well-seasoned cashews are sweet, salty and crunchy…and oh-so snackable! Everybody raves about them. I often make 10 to 12 batches for gifts during the holiday season…maybe even more!
http://www.myrecipes.com/recipe/spiced-christ mas-cashews-00420000002688/?iid=news-di-121911&PromKey=XET
1 egg white
1 tablespoon water
2 (9 3/4-oz.) cans salted cashews
1/3 cup sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Whisk together egg white and water in a large bowl. Add cashews; toss to coat. Transfer to a colander; drain for 2 minutes. In a separate bowl, combine sugar and spices; add cashews and toss to coat. Arrange in a single layer on a greased 15"x10" jelly-roll pan. Bake, uncovered, at 250 degrees F for 1 1/4 hours, stirring once. Cool on a wire rack. Store in an airtight container.
Smoked Salmon and Cheese Mini Twice-Baked Potatoes12 servings (serving size: 1 stuffed potato half)
http://www.myrecipes.com/recipe/smoked-salmon-cheese -mini-twice-baked-potatoes-10000001599589/print/
6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)
Preheat oven to 400°F.
Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400°F for 35 minutes or until tender. Remove from oven; cool 10 minutes.
Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400°F for 15 minutes or until thoroughly heated.
Sun-Dried Tomato Tapenade with Crostini
24 servings (serving size: 3 crostini and 1 tablespoon tapenade)
This recipe takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.
http://www.myrecipes.com/recipe/sun-dried-tomato-tapenade-w ith-crostini-10000000521245/print/
2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
Cooking spray
Chopped fresh parsley (optional)
Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
Preheat oven to 350°F.
Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° for 4 minutes. Turn bread slices over; lightly coat with cooking spray. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.
Garnish tapenade with parsley, if desired; serve with crostini.
Crostini
Recipe courtesy Michael Chiarello
6 servings
http://www.foodnetwork.com/recipes/michael-chiarello/crostini-recipe2/in dex.html
About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible
2 tablespoons extra-virgin olive oil
Gray salt and freshly ground pepper
2 tablespoons freshly grated Parmesan, optional
Preheat the oven to 375 degrees F.
Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.
Garlic and Sun-Dried Tomato Hummus
5 servings (serving size: 1/4 cup hummus and 4 pita wedges)
A friend wrote: "I came up with this recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color."
http://www.myrecipes.com/recipe/garlic-sun-dried-tomato-hummus-10000 000577188/print/
Cooking spray
2 (6-inch) pitas, each cut into 10 wedges
1/4 cup water
2 tablespoons chopped oil-packed sun-dried tomato halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves
1 (15-ounce) can chickpeas (garbanzo beans), drained
Preheat oven to 425°F.
Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425°F for 6 minutes or until golden.
Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.
