I must admit my favorite way to entertain is with appetizers and wine. The idea of having an abundance of these small portions of flavorful bites makes me smile. The different meats, sea foods, cheeses and vegetables can guarantee that no wine will whine; it will sing in your mouth and tummy! Your guests can serve themselves and feel very relaxed; no ties and stockings needed.
The lesson that is cleverly learned is how to create the best appetizer and wine pairings. You can ask you guest to bring a bottle. They should have cards that say the name, price, vintage, place of purchase and where they purchased the wine for all the guests to have a copy. You should have prior knowledge of what wines they will bring to deliver the perfect pairings. Your guest can sample the wines, take notes and note the pairings that they liked on the wine card. For example, Iron Horse 2005 Russian Cuvee and mini crab cakes. As the host or hostess you should have some of your tried and true wine and food pairings. I love to have my appetizers in the freezer t make sure I am not tired or frazzled at my own gathering. You don’t have to prepare all the appetizers; store brought goods like cheese, crackers, dips, toasted baguette rounds , olives and fruit can be purchased and placed onto platters or bowls for your guest to serve themselves. I love to get pretty paper Fall leaves from Williams and Sonoma to decorate platters as well as grapes and other small fruit.
Oyster Appetizers
(1) 16 oz. container of oysters, drained and chopped (I pulsed them about 7-
8 times in the food processor)
1 stick of unsalted butter
1/4 cup of mixed seasoning (I used fresh Italian parsley, yellow onion, celery)
1/4 teaspoon or more to taste of Tony Chachere’s Creole Seasoning
1/4 teaspoon of garlic powder
1/8 teaspoon of cayenne pepper
2/3 cup of Italian bread crumbs (add up to 1/3 more if desired)
1/2 can of cream of mushroom soup
(3) 2.1 oz. boxes of mini fillo shells, 15 to a box ( I used Athen’s brand)
Melt butter on low heat in a skillet. Then add the chopped seasoning and the Creole seasoning, cayenne pepper, and garlic powder. Let mixture cook for about 5-10 minutes on low flame. Stir mixture. Then add chopped oysters. Stir. Cook 4-5 minutes. Then add 1/2 can of cream of mushroom soup. Stir. Cook 2-3 minutes. Then add 2/3 to 1 cup if needed of the Italian bread crumbs. Cook another 2-4 minutes. Stir. Taste and adjust seasonings if needed. Fill mixture in mini fillo shells. I used a teaspoon and dinner knife, to fill the cups neatly. Place on a cookie sheet and bake at fillo shells heating instructions, which are on the back of the box. About 30 minutes.
They can be frozen. Let them sit at room temperature for about 30 minutes, then heat 10-15 minutes or until thoroughly heated. Bake at 350 degrees. This recipe makes 45 appetizers Wine Pairing Suggestion The Splurge: Iron Horse Vineyards Wedding Cuvee The Bargain: Marquis De La Tour Brut
By Lorrie S. LeBeaux
Fresh Tomato Toasts (Bruschetta di Pomodori)
Bruschetta can be made with different toppings. This is a wonderful summer bruschetta. Ingredients:
2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil
1 tsp. balsamic vinegar
Coarse salt, to taste
8 slices coarse French bread, each about 1/2 inch thick
2 large garlic cloves
Directions:
In a bowl, combine the tomatoes, garlic, basil, olive oil, vinegar and salt and toss well. Check for the correct amount of salt. This actually tastes better if made a few hours in advance!
Place the bread in a cast iron skillet with a teaspoon or so of olive oil and a pat of butter, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the skillet.
Arrange the toasted bread, on a serving platter and spoon on the tomato mixture, dividing evenly. Serve immediately. Serves 4. This appetizer can be served with many red wines. I paired this appetizer with Frank Family Vineyards 2007 Zinfandel.
New Cheese Discovery
Cypress Grove Chevre Humboldt Fog
I just love this ripened goat cheese on a thin baguette slice and a glass of crisp white wine. The cheese is elegant, creamy, with a slight tang. I think I would pair this wine with a Sauvignon Blanc or French Chardonnay like Le Drunk Rooster Chardonnay 2009 (Vin de Pays d’Oc).
Another quick and simple appetizer is a block of cream cheese with Tabasco Brand Pepper Jelly spooned over the cream cheese served with Ritz crackers. This appetizer can be paired with a Riesling or a Zinfandel. The Riesling picks up on the sweetness of the jelly and the Zinfandel picks up on the peppery notes of the jelly. These are just a few of my party favorites that are easy to assemble and a delight to eat.
