Appetizers - TEAM Resources | The Western Producer

When we have a TEAM Resources meeting, it is usually a potluck. We each bring an dish or two. Often these recipes are ones we are testing for this column and we have lots of fun assessing their worthiness.

When families or friends gather, a potluck is a great way to have everyone contribute to the meal without hiring a caterer or having one person do all the work.

Another advantage is that you don’t need to know ahead of time how many are coming. With everyone bringing a share of the food, there is usually lots.

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To ensure a variety, it is wise to suggest that some guests bring main course, some salads and some desserts. If it is an appetizer evening, suggest that some bring hot ones and other guests bring cold ones.

For this column we have focused on appetizers, beverages and desserts that use prairie ingredients and would work well for a potluck.

Potluck food safety

Potluck dishes are often transported and there could be a waiting time before serving. It is important to remember food safety rules to avoid making anyone sick.

Keep foods out of the danger zone, which is temperatures between 4 C

(40 F) and 60 C (140 F). In the danger zone microbes will grow and multiply.

Travelling

with food

Wrap hot food in foil and heavy towels or carry insulated containers with hot packs to maintain a temperature of at least

60 C.

Store cold foods in a cooler with ice or freezer packs so the food remains at 4 C or lower. Full coolers keep their temperature better than partially full ones.

Serving safety

Remember the two-hour rule. Don’t let perishable foods linger for longer than two hours in the danger zone.
Prepare foods quickly, cook them thoroughly and serve them promptly. Keep hot foods hot with warming trays, chafing dishes or crock pots. Keep cold foods cold by placing serving dishes on crushed ice.

Keep replacement dishes of food hot in the oven or cold in the refrigerator prior to serving.
Do not add new food to a serving dish that has been sitting at room temperature for more than two hours.
Use serving spoons and tongs for finger foods to stop the spread of food borne illness. Don’t double dip into bowls because this spreads harmful organisms from your mouth and hands to the food. Use a spoon to put some dip on your own plate.

Cheddar Crispies

Serve this appetizer hot out of the oven or make ahead and reheat before serving.

1/2 cup (125 mL) butter

1 cup (250 mL) all-purpose flour 250 mL

1 cup (250 mL) rice crisp cereal 250 mL

3/4 cup (175 mL) grated cheddar cheese

3/4 cup (175 mL) Rose lentil purée

1 egg, beaten

To purée the lentils, cook one cup (250 mL) lentils in 21/2 cups (625 mL) water or other liquid until tender. Drain, reserving the stock. Blend lentils, adding enough stock to make a purée the consistency of canned pumpkin. Makes about two cups (500 mL). Preheat oven to 350 F (180 C).

In a bowl, cut butter into flour until mixture resembles coarse oatmeal. Stir in cereal, cheese and lentil purée. Add egg. Mix well. Mould one tablespoon (15 mL) amounts into finger shapes. Place on an ungreased baking sheet two inches (5 cm) apart. Bake 15 to 20 minutes or until golden. Remove from oven and serve immediately. Yield: 36.

Source: Discover The Pulse Potential by the Saskatchewan Pulse Crop Development Board, 1994

Cocktail lamb marbles

This appetizer is adapted from a recipe in Cooking Lamb by Madame Benoit, written in 1974 for the Canada Sheep Marketing Council.This recipe can be made ahead and then warmed up when ready to serve. Madame Benoit says she warms hers and serves them in an electric frying pan so they stay hot as long as needed. They could also be cooked in the oven, on an ungreased baking sheet with sides, at 375 F (190 C), for about 15 minutes or until meatballs are no longer pink inside.

2 lb. (1kg.) ground lamb

3 tbsp. (45 mL) soy sauce

2 cloves garlic, chopped fine

1 tbsp. (15 mL) brown sugar

1 tsp. (5 mL)parsley flakes

1/2 tsp. (2 mL) onion powder

1/2 tsp. (2 mL) salt

1 tbsp. (15 mL) cooking oil

2/3 cup (150 mL) Oriental plum sauce, apricot or other sauce

Thoroughly mix all the ingredients together. Shape into one inch (2.5 cm) balls. Heat one tablespoon (15 mL) oil in a large frying pan. When hot, add as many meatballs as it will take without crowding.

Cook over high heat. Shake the pan to toss them around so they brown all over. Remove with a slotted spoon, and repeat until they are all browned. Only a few minutes are required to cook them. When ready to serve, warm up the plum sauce. Add all the meatballs at once and cook over low heat for five to six minutes or until hot and glazed. Serve with wooden picks.

Ground beef, pork or chicken could be substituted for the ground lamb. Yield: 70-75 meatballs.

Apricot sauce

This sauce could be used in the recipe above instead of plum sauce. Or the meatballs could be cooked without the glaze and the sauce used as a dipping sauce.

1 cup (250 mL) apricot jam

3 tbsp. (45 mL) cider vinegar

1/2 tsp. (1 mL) paprika

Combine the three ingredients in a small bowl. Stir well and pour into a pretty bowl for dipping.

Source: Company’s Coming Most Loved Appetizers by Jean Paré.

Lentil salsa

This is a tasty salsa. You could simply add cooked lentils to your favourite prepared salsa. The results will taste great and be high in fibre.

2 medium tomatoes, chopped

1 cup (250 mL) finely chopped onion

1 can (4 oz./113 mL) green chilies, chopped

1 cup (250 mL) cooked lentils

2 tbsp. (30 mL) finely chopped

fresh cilantro

(or 2 tsp. /10 mL dry crumbled coriander)

1 tbsp. (15 mL) red wine vinegar

1 tbsp. (15 mL) lime juice

2 garlic cloves, minced

(or 1/2 tsp. / 2 mL garlic powder)

1/2 tsp. (2 mL) salt

Combine all the ingredients in a saucepan. Mix well. Cook for about 10 minutes. Cover and chill at least two to three hours. Serve at room temperature with crackers or tortilla chips.

This is a gluten free recipe if gluten free crackers are used.

Source: Discover The Pulse Potential by the Saskatchewan Pulse Crop Development Board, 1994

Mini Quiche Lorraine

8 slices bacon, crisply cooked and crumbled

4 eggs

2 cups (250 mL) half and half

1/2 cup finely chopped green onions

1 tsp. flour

1/2 tsp. Dijon mustard

1 tsp. nutmeg

dash worcestershire sauce, salt, pepper

1 cup shredded Swiss cheese