AFC HORSERADISH SWEET POTATO SPREAD
When you have AFC Coral Horseradish Sauce on hand, this is a great appetizer to make with it. Pretty to look at, ultra creamy and perfectly balanced flavors. This can also be used as a sandwich spread for your veggie or burger sandwiches.
Makes about 1-1/2 cups
Can also be used as a side dish vegetable when heated.
SWEET POTATO HUMMUS
Simple and elegant combined makes everyone want to make this Velvety smooth appetizer delight! Exquisite texture and flavor. You wanted an easy appetizer to make for the holidays or any special occasion? This is it.
How much effort does it take to bake some sweet potatoes? Then what are you waiting for? Make them a few days ahead, then when needed, all you do is reach into the fridge. AFC Sweet Potato Hummus has a longer shelf life than most appetizers, so go for it. Surprise everyone with the newest State Of The Art Hummus – made Àla Sharon
Makes 2-1/2 cups
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AFC RED TURKEY CHEESE TOFU SPREAD
AFC RED TURKEY CHEESE SAUCE mixed with tiny diced green pepper and Silken extra-firm tofu. Topped with chopped roasted pepper and served with whole wheat crackers. An eggy-white soft boiled texture with smokey high garlic overtones. Crisp lines meet sweet expressions of rightness! You are God after all!
Makes 2 cups
BROILED TOMATO CHEESE TRISCUITS
Hot cheese melting over fresh Roma tomato with the essence of herb permeating your senses making it feel like you’re eating a bite-size crispy mini pizza will delight your guests! Even when these morsels are no longer hot, your enjoyment won’t diminish! Don’t forget the napkins!
Makes 36 canapes
TOMATO NUT HUMMUS
A wonderful hummus. Yes, a tomato nut hummus. I make the rules in my kitchen. No beans in this dip. This is the most unfamiliar tasting recipe. The only things familiar are the flatbread and the fact that it’s a dip. Flavors, textures all new! Except that you won’t miss the lamb that generally accompanies the meal. Best to serve it hot though, or at least warm. Your guests will be returning for more, and more and…
Makes 4-3/4 cups
4 T. extra virgin olive oil
4 garlic cloves, peeled and finely chopped
1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger)
salt and black pepper to taste
4 fresh Italian (Roma) tomatoes, seeded and diced
2 t. dried basil
1/4 t. dried oregano
1 t. smoked paprika
very light sprinkling red cayenne pepper
1 t. fresh lemon juice
1/2 c. Tofutti Better Than Cream Cheese
salt and pepper
1 French baguette (long, narrow loaf French bread), thinly sliced and broiled on one side till golden, then brushed with extra virgin olive oil
additional smoked paprika
In large skillet, over low heat, heat oil. Add garlic, then cook till softened, being careful not to brown it. If you do brown it, it’s okay, as long as it isn’t burned.
Add eggplant cubes all at once. Salt and pepper, then stir to coat with oil. Raise heat to medium and keep stirring till eggplant begins to shrink a little. Cook 15 minutes, uncovered, stirring occasionally (much of eggplant will be soft at this point).
Add tomatoes, basil, oregano, smoked paprika, red cayenne pepper and lemon juice. Stir well, then cover and cook on low heat for 45 minutes, stirring occasionally. Adjust for salt as you cook. When done, eggplant and tomato will be very soft & mushy–like a spread.
If after 45 minutes there is still liquid in the skillet, raise heat back to medium or medium-high and cook, stirring often till all liquid evaporates and spread is as dry as possible.
Remove from heat and cool to room temperature. Add Tofutti Cream Cheese. Stir to completely incorporate, salt and pepper to taste, then cover and refrigerate till ready to serve.
Transfer spread to serving dish. Serve with slices of French baguette, broiled on one side, then brushed with extra virgin olive oil. Sprinkle entire presentation with a little smoked paprika.
Notes: Purchase ripe eggplant – one that gives in to pressure when squeezed. Cut into small cubes; large cubes will require longer cooking time and will not soften properly.
You only need 1 teaspoon fresh lemon juice – any more will make it too acidic. The temptation is always to use more, or to use what you squeezed.
If taking this spread on a picnic where you’ll be grilling out, toast oiled baguette slices on grill for an added charred treat.
Although you can serve this immediately upon making it, it textures thicker and creamier when refrigerated a few hours before serving. Great both ways!
PINEAPPLE BEAN SALSA SOUP – or dip
This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips!
Makes 9 cups
THE BIG GAME DIP
This is a big dip for a big day. It makes a lot so you won’t run out. Bold and subtle flavors – crunchy, meaty and smooth textures – make this a perfect party dip for all tastes!
Makes 3-1/2 cups
Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate!
Makes 7 cups
BLACKENED CAULIFLOWER BUDS
Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home!
Serves 2-4 as a first course (sit down to eat) appetizer
HORS D’OEUVRE PLATTER
Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves!
Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive!
Makes 3-1/2 cups
CRANBERRY BLACK BEAN SALSA
Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa!
Makes 4 cups
MUSHROOM AND BREAD PATE
A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor!
Makes 2 small or 1 larger pate
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips!
Makes 2 cups
COCKTAIL HORS D’OEUVRE SANDWICHES
A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread, cut into triangles!
Makes a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD
Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon!
Makes 1-1/4 cups
CLEVELAND CAULIFLOWER SHRIMP COCKTAIL
Flavors and textures of the sea without the sea. Nothing fishy here. Ever miss shrimp cocktail? This will do ya’ good!!
TRULY TOMATO BRUSCHETTA
Dei Fratelli’s Truly Tomatoes cooked with caramelized onion, garlic and Kalamata olives. Seasoned with fennel, smoke and allspice. Spread on Artisan baguette slices. Broiled, then drizzled with extra virgin olive oil!
Sauce makes 2 cups Continue reading “TRULY TOMATO BRUSCHETTA”
MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD
with green scallion and fresh sweet red pepper! Served with Caramelized Onion Ritz Crackers!
Makes 1-3/4 cups
WALNUT BAKED STUFFED MUSHROOMS
Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad!
Makes 19 stuffed mushrooms plus 6 small meatballs
CRAZY PIEROGI CRACKER
A blend of sauerkraut, soy cream cheese, mustard, garlic, paprika. Served cold on crackers with assorted toppers: chopped Kalamata olive, chopped cucumber, chopped tomato and chopped dill pickle!
Makes about 3 cups spread
with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers!
Makes 1-1/3 cups
with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas!
Makes 1-¾ cups
Your guests will be talking about this one tomorrow! Now that’s Italian!
Makes 17 individual bruschetta hors d’oeuvres Continue reading “SHARON’S BRUSCHETTA”