Stuffed Tomatoes

Earl was looking for any easy appetizer to compliment his duck on the weekend. I haven't yet caught any specifics on how the duck is to be prepared but this appy is an easy one as was part of his request. Thought I'd post it in the mean time (pending more duck info) as I came across this pic last evening whilst doing some long overdue editing of my Christmas footage.

Stuff:cherry tomatoes, equal parts stilton and marscapone, mini shrimp (all as needed)

It: Slice the tops off the tomatoes. I used a baby spoon to scoop out the seeds (great tool...even if you don't happen to have a baby!) without disturbing the natural 'wall'. Blend the 2 cheeses together. Pipe* the mixture into one side of the tomato and place a shrimp on the other side. Done.

*I bought a cake piper with an assortment of tips at my local dollar store. Works like a dream...for a buck!

Simple Pleasures

The season of entertaining is upon us, a time when tortilla chip and spinach dip sales are at an all time high. If you're tired of the same old appetizers, try these on for size.

Prosciutto Wrapped Asparagus

1 bunch of Asparagus, snapped
2 cups of beef stock
2 cloves of garlic, minced
enough prosciutto for wrapping, thinly sliced
2 tbsp olive oil

• saute the garlic in a sauce pan with olive oil for about 1 minute
• add the stock and asparagus to the pan and bring to boil
• reduce and let simmer until asparagus turns bright green (about 3 minutes). The asparagus should still be firm. If it turns limp it will not work.
• immediately drain from pan and put in the fridge to cool.
• starting at one end, wrap the asparagus with the prosciutto on a diagonal so it will wind up to the other end.
• present on a platter for serving

*Optional*

Serve with a spicy peach puree:

• Drain and puree I can of peaches. Stir in the zest of 1/2 a lemon and 1/2 an orange, 2 tbsp of orange marmalade, 1tsp chili flakes, salt and fresh ground pepper to taste.

Oriental Bacon Wrappers

1 can whole water chestnuts, drained
1 package of bacon
1 bunch green onions
1 can pineapple tidbits, drained
1 cup naturally brewed soy sauce
2 cloves of garlic, minced
1 tsp grated, fresh ginger
toothpicks

• in a small mixing bowl, combine the soy, garlic and ginger.
• add the drained water chestnuts and let marinate until the bacon is cooked and cooled.
• preheat oven to 425F
• place enough bacon on a baking sheet, lined with wax paper, to wrap each water chestnut
• cook in the oven until 1/2 done and let cool.
• cut the whites off of all the onions and cut the remaining green shoots to 1 inch pieces
• drain the water chestnuts
• take one piece of onion and sandwich it between a piece of pineapple and one water chestnut. Then wrap it in a piece of bacon, securing it with a toothpick by piercing through the entire wrap.
• Just before you are ready to serve, put the wraps back on a clean pan and finish under the broiler until the bacon is crisp.
  

Bocconcini Skewers

As required:
cherry tomatoes
bocconcini
fresh basil
coarse salt
fresh cracked pepper
balsamic vinegar
olive oil
large toothpicks

• put desired amount of balsamic vinegar, salt and pepper in a blender and begin to mix. Very slowly add about the same amount of olive oil. This will actually homogenize the oil and vinegar if you blend it slowly enough.
• start your skewer with the cheese. Bocconcini will often have a flat side. Put this side down allowing your skewer to stand on the serving plate when finished.
• follow the cheese with one leaf of basil and a cherry tomato on top.
• place all the skewers, upright on a flat serving tray
• drizzle with the dressing and serve.
  

You're welcome ;o)