rachel sherwood

Game Day Appetizers

Rachel Sherwood - Ham and Olive PinwheelsHam and Olive Pinwheels have been a go-to appetizer for me for quite some time now. I love them because it is easy to make a lot of them at one time.

The problem with many fun appetizers is that they are too time-consuming and involve too many steps that need to be finished right before guests eat them, making it really difficult to feed a lot of people. With these wonderful morsels you will have plenty of elegant bites for guests to enjoy, with no last-minute preparations. These can be made weeks in advance and frozen, then just thaw, slice and serve; no last-minute garnishing required. They are perfect for small or large gatherings, causal game day appetizers or side dish to a fancy brunch. Best part, they freeze well for up to six months, so if you make too many, just leave them wrapped well in the freezer for the next gathering.

Ham and Olive Pinwheels

4 ounces softened cream cheese
1 4-ounce can diced green chiles
1 2.5-ounce can black olives, finely diced
1 small garlic clove minced
¼ teaspoon onion powder
3-4 dashes hot sauce, like tobacco
8 ounces deli-sliced ham
6, 9-inch flour tortillas

In a medium bowl, combine the softened cream cheese, diced chiles, diced olives, garlic, onion powder and hot sauce to make a consistent spread.

Using one tortilla at a time, spread a thin layer of the cream cheese mixture over the tortilla leaving a 1” edge clean on one side.

Place 1 to 1½ pieces of ham, depending on how big your slices are, over the cream cheese mixture. Then tightly roll the tortilla toward the end that you left open from sauce.

Wrap tightly in plastic wrap until ready to serve.

When ready to serve, remove plastic wrap by trimming off both ends to easily open.

Continue to cut ½” slices at an angle along the roll.

Note: The end pieces usually do not have a good amount of filling, so these are great snack for the chefs in the kitchen.

Makes approx. 60 bite-size pinwheels. To freeze, wrap in foil for best freshness.

 

What are some of your favorite easy appetizers?

Hearty Appetizers Meatloaf Cupcakes

Hearty Appetizers Meatloaf Cupcakes

I had so much fun sharing again on Twin Cities Live last week. I love this time of year, as it is prep time for all the fun holiday festivities to come. To get you started on the right path I shared some really simple and practical techniques for making your food look beautiful and your guests feel special. After all we all want to look good and have everything perfect his time of year while making our loved ones know how much we care. I love doing that through food. Watch here so you can add a little something special to your holiday parties this year.

As we move into the holidays I am always looking for fun hearty appetizers that will please the crowds. This is one of my latest favorites for kids and adults. It’s simple, hearty, can be prepared in advance and is sure to please. Make Meatloaf Cupcake for your next party.

Hearty Appetizers Meatloaf Cupcakes

MEATLOAF CUPCAKES

Meatloaf

1 lb 80/20 ground beef

½ breadcrumbs

1/4 cup milk

1 egg

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic power

1 teaspoon onion powder

¼ cup fresh herbs or 1 tablespoon dried

*This recipe can be doubled

To Prepare the Meatloaves:

  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become slightly soggy.
  2. In a large bowl add the egg, salt, pepper, garlic powder, onion powder and herbs, whisk until blended.
  3. Add the meat, soft breadcrumbs to the egg mixture and mix with your hands just until all ingredients are combined. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  4. Make a test patty, After you combine all your ingredients take a small portion of the mixture and flatten it into a small patty. In a small sauté pan thoroughly cook the patty and a taste it to make sure you like the seasonings, if not make adjustments as necessary. (when making your own recipes remember if you are unsure of a seasoning – add it to just a small quantity of the meat to test it out first or add it sparingly as you can always add more once you have tasted it, never taste raw meat)
  5. Form the meatloaves:Lightly grease a muffin pan if using a regular size muffin pan portion out ¼ cup of the mixture into each cup; one batch will make about 9 portions. If using a mini-muffin pan – portion out a tablespoon of the mixture into each cup, one batch will make about 29 portions. Bake at 350 until cooked completely thought, 25-30 min for a regular size pan and 10-15 for a mini muffin pan.

While they are cooking prepare the potato “icing”

To Prepare the Mashed Potato “Icing”

1.5 pounds Yukon gold potatoes peeled, cubed 1 in

3 medium cloves garlic

1 tablespoon salt

½ cup sour cream

2 tablespoons butter, melted

1 egg

pepper to taste

chopped parsley is desired

Directions:

Peal and wash the potatoes; place potatoes and slat in a medium sauce pan and cover with cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender, about 10 minutes. Drain; and mash potatoes while still warm. Add sour cream, butter, egg and pepper. Mash until creamy and smooth, adding more sour cream or milk if necessary. It is important to make sure the mashed potatoes are creamy and smooth so they can be piped onto meat loaves.

Place potatoes in 10-inch decorating bag with or without a star tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meat loaf. Brown under the broil 2-3 min until lightly golden.

Garnish with finely chopped parsley if desired.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

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Crispy Breading

Perfect Crispy Breading

Getting that perfect crispy breading to coat items is easier than you think. It is all about following the basic breading procedure. The Breading Process can be achieved with great success in just three easy steps. Once you know the basic breading process you can experiment and begin creating you own custom coating for your favorite proteins and vegetables.

Here is how it works:

Seasoned Flour Egg Wash and Breading

The basic breading process using three stations, Seasoned Flour, Egg Wash and your Breading. Each station has its specific purpose. You will want to put each of these in shallow bowls or containers for easy dipping.

flour

Step #1 Flour: You are going to “dredge” or coat the item evening with flour shaking off the excess. The flour helps the egg stick to the item and create a protective barrier between the breading and the item. Regular all-purpose flour works best, any flour, even gluten-free flour, will do. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned.

Egg Wash

Step #2 Egg Wash: Dip the flour coated item into the egg wash being sure to coat all sides and allowing the excess to drop off. The egg sticks to the flour giving you an even sticking surface for adhering the coating. You can use well-beaten eggs by themselves, or an egg wash: a mixture of eggs and milk, eggs and cream, or eggs and water; use about one tablespoon of liquid per egg.

Crispy Breading

Step #3 Breading: Press the egg and flour coated item into the breadcrumbs gently shaking off excess. You can use regular breadcrumbs, panko, corn meal, cracker crumbs, chips, corn flakes, seasoned crushed croutons, even stuffing mix The breading gives the crispy texture and if seasoned well adds flavor.

Discard any unused flour, egg wash and bread crumbs to avoid cross contamination and Cook or Freeze for later use.

Eggplant Parmesan cooking

Here I am making my easy version of Eggplant Parmesan so I lightly spray them with olive oil and broil them till lightly golden.

Eggplant Parmesan

When all slices are breaded and broiled just layer them between sauce, and cheese.

Eggplant Parmesan recipe

Then cover and bake or freeze for later, I always like to label items with the item and cooking directions right on it for easy cooking later. Read further for full Eggplant Parmesan recipe.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

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Sausage Stuffed Zucchini

Sausage Stuffed Zucchini

Sausage Stuffed Zucchini

  • 4 medium zucchini, halved lengthwise (about 2 pounds)
  • 1 pound bulk spicy Italian sausage
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan, divided
  • 1 large egg, lightly beaten
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil or melted butter if desired
  • 2 cups marinara sauce if desired
  • salt and pepper to taste

Serves 4-6; the recipe can easily be doubled or halved.

DIRECTIONS

STEP 1

Preheat oven to 375 degrees. Trim stems from zucchini and slice lengthwise. Scrape seeds and a small portion of the soft flesh from the zucchini being sure not to make a hole in the zucchini “boat”, reserve 1/2 cup of the flesh and chop. Place zucchini; cut sides up, in a baking dish.

STEP 2

In a medium bowl combine the reserved chopped zucchini raw sausage, garlic, onion powder, breadcrumbs, ½ cup Parmesan, egg and salt and pepper and mix well. Divide mixture among zucchini. Spread marinara sauce on the bottom of the pan if using and place stuffed zucchini on top, or place zucchini in pan with no sauce.

STEP 3

Bake until filling is firm and each zucchini is tender, 30 to 35 minutes. Garnish with remaining Parmesan and enjoy.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

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Too Busy Host Can’t Enjoy the Party

10 Last Minute Party Fixes

Celebrate today and get busy making wonderful memories. With this article you will be ready for your next event before the summer is over. Have nothing to fear as these tips will keep the good times coming even if a disaster strikes.

A Crowded Room

A Crowded Room

“The number one mistake I see when hosts are setting up parties is that they do not consider the flow of traffic,” says Rachel Sherwood, food stylist, culinary and entertaining expert, and author of The Pretty Plate.

Fix: Keep food and drink stations separate, which encourages guests to circulate around the party. “By separating them it forces guests to move and mingle,” says Sherwood. “They can’t just sit in one place with access to all the food and drink they want.”

Too Busy Host Can’t Enjoy the Party

The Too Busy Host Can’t Enjoy the Party

If you feel like the waiter at your own party, it’s time to rethink your strategy so you can spend more time with your guests.

Fix: Plan ahead and make sure your menu requires only a few steps to be done at the start of the party with minimal upkeep.

“As a host you will most likely know most of the guests attending so it is easy to be pulled in many directions,” says Sherwood. “Make a point to have focus on just your guests at the beginning and end of the event.”

If you can afford it, hiring someone to prepare and serve food and drinks can be a great help for the host.

Spilled Wine

Spilled Wine

“If you serve red wine, assume some will get spilled,” says Carla McDonald, founder of The Salonniere, a website for entertaining inspiration.

Fix: Either don’t serve red wine or use McDonald’s “fool-proof way” to get rid of red wine stains. She recommends dabbing up as much of the spilled wine as possible, covering the stain with a spray of hydrogen peroxide, and a generous amount of baking soda. Let the stain solution do its job for about five minutes. Then vacuum the area and rinse it with water.

Don’t use carpet cleaning solutions, says McDonald, who explains they can bleach out your carpet color and create a noticeable ring.

Not Enough Alcohol

Not Having Enough Alcohol

Greg Jenkins of Bravo Productions, who has over 25 years of party planning experience, says hosts need to know how much their guests drink and what kinds of beverages they prefer. “If you have a heavy beer drinking crowd, don’t buy a ton of wine,” he says.

Fix: The typical guest has two drinks in the first hour of the party, says Jenkin, noting that number tapers off after that. Still that’s just a guideline. He says younger guests may drink consistently throughout the party. Trim your party time from four hours to just two or three and you can prevent guests from overindulging in your booze.

Try a signature drink to control costs and keep guests happy. Don’t forget to offer non-alcoholic drunks too, like tea, waters and sodas.

Unclaimed Drinks

Unclaimed Drinks

Tired of throwing out half-empty cups because guests can’t figure out which drink is theirs?

Fix: Label all drinks. For a few bucks you can invest in reusable drink labels or reusable bottle tags. If your guests are drinking from water bottles or plastic cups, give them a permanent marker to write their name on the cup. Everyone will know which cup is theirs and you’ll save money by not having so many wasted drinks.

Ready For Guests with Allergies

Not Being Ready For Guests with Allergies

Fix: Label foods and ingredients when possible. If you can’t avoid foods that could be allergy triggers, at least provide separate serving spoons and forks for these items so guests don’t mix and match utensils in different dishes. Also try to serve a variety of foods that are suitable for guests with allergies including peanut free and gluten free dishes.

Messy Party

A Messy Party

Feeling overwhelmed by a stack of empty plates, cups, utensils and napkins? You’re not alone. This is a big party pitfall.

Fix: Make sure you have easy to find and use trash and recycling bins.

“If a guest sees a trash they are more likely to use it, if not clutter can easily collect on tables,” says Sherwood, who also suggests designating one or two people to do quick trash pickups once in a while during your get together.

Dirty Hands in Snack and Candy Bowls

Dirty Hands in Snack and Candy Bowls

It’s a gross-out moment when you realize how many hands have grabbed chips from communal snack bowls.

Fix: Use serving spoons for main dishes and sides. When possible give guests pre-portioned servings, especially for foods that are likely to otherwise be touched by bare and potentially dirty hands. That means giving partygoers small bags of chips or individual packs of cookies. If possible, hire help to serve foods either tray-passed or at food stations.

Don’t forget to have hand sanitizers at various places throughout the party.

Mix of Guests

An Inappropriate Mix of Guests

Think twice before hosting all of your family, friends and co-workers at the same event. Do you really want your boss mingling with your Friday-night poker buddies?

Fix: Review your “audience demographics,” says Jenkins, who suggests hosting, “a casual barbecue for your family, a summer cocktail reception for your colleagues and a game night for your friends.”

10-runoutoffood-iStock_thinkstock

You Run Out of Food

Fix: Stock up on frozen appetizers purchased from club stores or the grocery store. If you don’t use them for the party, save the frozen snacks for the next get-together.

“If you’ve planned ahead and still run out of food, raid your?refrigerator or have someone run out and get fast food and then place the?food on the most beautiful serving pieces you have,” says McDonald, noting fast food French fries “presented in silver mint julep glasses can go a long way at a party.”

Source: thedailymeal.com

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

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