GWJamaica Cook Book

Archive for the ‘Appetizer’ Category

Ingredients

1 (10-inch) Angel Food Cake, page 156
1/2 cup unsalted butter, softened
2 cups unsifted powdered sugar
3 egg yolks
1/3 cup fresh orange juice
3 to 4 cups fresh strawberries
1 pint whipping cream (2 cups)
2 tbsp powdered sugar
1 tsp vanilla extract

Preparation
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Ingredients

8 oz cream cheese
1 tsp horseradish
1 tbsp lemon Juice
1 cup cooked Salmon
2 tsp minced onion
2 tbsp chopped fresh parsley
1/4 tsp liquid smoke*

Preparation

*Omit if smoked salmon is used.
Blend the cream cheese, horseradish, lemon juice, cooked salmon, onion, parsley, and liquid smoke in a mixing bowl. Transfer mixture to a serving bowl; garnish with parsley sprigs. Serve with party rye or crackers.

Ingredients

1/2 cup butter
2 lb mushrooms, 1-1/2″ to 2″ in diameter
1 cup minced clams, with liquid
1 clove garlic, minced
1/2 cup dried bread crumbs
1/3 cup parsley, chopped
3/4 tsp salt
1/4 tsp ground black pepper
Lemon juice

Preparation
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Ingredients

2 lbs sharp Cheddar cheese, at room temperature
2 cloves garlic, mashed
3 tbsp Worcestershire sauce
1 tsp dry mustard
Tabasco to taste
1/2 bottle beer, or more
1 tsp salt, to taste

Preparation

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency (too much beer will make the cheese too fluffy). Stir in the salt, and refrigerate (this is a superb keeper). Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

Ingredients

1 cup warm water (110-115 Degree F)
1 pack active dry yeast, or
1 tbsp bulk active dry yeast,
3 1/2 cup unbleached Flour
1 tsp sugar
1 1/2 tsp Salt
3/4 cup butter; room temperature
4 large eggs, room temperature
6 oz cheddar; extra sharp, diced
1 large egg
1 tbsp milk
2 tbsp celery seeds

Preparation

Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
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Ingredients

Filling:
1 tbsp lemon juice
1 tbsp softened butter
1/2 tsp cinnamon
1/4 cup sugar
3 mangoes

Sugar Syrup:
1 1/2 tbsp butter
1/4 tsp cinnamon
3/4 cup sugar
3/4 cup water
DOUGH
1/2 cup solid shortening
1/2 tsp baking powder
1/2 tsp salt
1/4 cup softened butter
2 cups flour
5-6 tbsp ice water

Preparation

Peel and slice mangoes; measure 3 cups, then coarsely chop and toss with Jamaican lemon juice. Combine sugar with water, butter and cinnamon in a medium saucepan. Bring to a boil, stirring occasionally then simmer for 3 minutes. Set aside. Combine flour, baking powder and salt. With a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Sprinkle with ice water, a little at a time, tossing with a fork until mixture holds together in a ball. On a floured pastry cloth, roll out dough to a 12×10 inch rectangle. Spread with 1 tbsp. softened butter. Sprinkle with 1/4 cup sugar and 1/2 tsp Jamaican cinnamon. Drain mangoes and spread over dough, leaving a 1 inch border all around. Roll up in a jelly roll fashion. Moisten the seams with water and pinch to seal. Slice off the ragged ends. Cut remaining roll into 8 slices, about 1 1/2 inches thick. Place cut side down in a greased 11×7x2 inch pan. Leave spaces around slices. Reheat sugar syrup until hot then pour over and around slices. Bake in a preheated 400′ oven for 40-45 minutes. Baste once or twice with bubbling syrup while baking. Let cool about 10 minutes before serving. Serve with ice cream or whipped cream.

Ingredients

3 eggs
6oz. shredded Monterey jack cheese
6 oz. shredded Colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 oz. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Preparation

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with: HONEY MUSTARD DRESSING

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Ingredients

2 jars roasted peppers
1/4 cup olive oil
1/4 cup water
1/4 cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
3 (16 oz.) pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with 1/4 cup of water
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Ingredients

1/4 cup prepared Thousand Island dressing
24 slices cocktail rye bread
1/2 lb. thinly sliced corned beef
1 1/2 cups chopped sauerkraut, well drained
4 oz. sliced Swiss cheese

Preparation

Heat oven to 400 degrees.
Spread 1/2 teaspoon dressing on each slice of bread. Top each with slice of corned beef and 1 tablespoon sauerkraut.
Cut cheese slices to fit bread. Place cheese over sauerkraut.
Place on ungreased cookie sheet.
Bake for 10 minutes or until cheese is melted. Serve immediately. Makes 24 appetizers.

Ingredients

3 garlic cloves, chopped
1½ lbs. arugala
1 pint cherry tomatoes, halved
3 tbsp. balsamic vinegar
½ cup olive oil
2 shallots, minced
¼ tsp. salt

Preparation

1. In small bowl or blender mix together garlic, balsamic vinegar, olive oil, shallots and salt.

2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.