Tuesday, December 23, 2008

We’ll start with the Appetizers

The first cookbook I ever got was from my mom, she knew that I loved to experiment in the kitchen and I was always going over to cook with my Gram. I absolutely love this cookbook and in it is the most amazing recipe for stuffed mushrooms and whenever I make then everyone raves about how amazing they are. The second appetizer that I make is one that is The Kid’s absolute favorite! They are Salami cornucopia’s with a horseradish and cream cheese filling. I got this recipe in a packet when I was in college from one of the Chef’s and I’ve made it every year since. It’s very simple, but it makes a really nice presentation on a platter with other things and people always ask what it is. The horseradish and cream cheese mixture is very pleasant and the creaminess of the cream cheese takes a lot of the bite out of the horseradish and you can use store bought or fresh horseradish for this one (of course in school we used the fresh one)

Salami Cornucopia’s with Horseradish cream cheese


1 lb. Genoa Salami, thinly sliced, cut into halves
1 8oz package cream cheese (whatever kind you like), softened
1 Tbs. Fresh lemon juice
2-3 Tbs Horseradish
1Tbs dried parsley (for this I prefer dried, if you use fresh you have to wash it and squeeze it out in a piece of cheesecloth to remove some of the green color, otherwise it will turn your cream cheese green *yuck*)

  1. Stack your salami nice and neat and cut the circles in half, place in a piece of plastic wrap or a zipper bag and put back in to the refrigerator for now.
  2. In a bowl mix together Cream cheese and lemon juice until creamy.
  3. Add horseradish, being careful not to add too much of the liquid if you are using jarred.
  4. Once it is all combined stir in the parsley.
  5. Cover and let sit in the refrigerator about 30 minutes or until firm.
  6. Take the salami out of the fridge and on a platter or a piece of parchment paper start rolling up the salami half-circles by taking one corner and turning it towards the center and wrapping the other end around, like a paper cone, setting them seam side down.
  7. Remove the cream cheese mixture from the fridge and with a rubber spatula carefully put into a pastry bag fitted with a small star tip. I usually squeeze about a tablespoon of the mix into each salami and it’s perfect.

The Kid will happily eat this spread with salami on bread as a sandwich (Like I’ve said before, he’s not like any other 12 year old I’ve ever known, he is not picky about what he eats and likes things pretty much no other kid I knows likes to eat.)

Cheese Stuffed Mushrooms

These are, in my opinion The best Stuffed mushrooms in the world!

1 lb medium mushrooms
1/4 cup Finely chopped green onions
1 clove garlic, finely chopped
1/4 cup butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 Tbs. parsley
1/2 tsp. dried basil leaves
1/4 tsp. pepper

Preheat oven to 350°f

Remove stems from mushrooms and chop finely. Cook and stir mushroom stems, green onions and garlic in margarine over medium heat until tender, about 5 minutes. Remove from heat & stir in remaining ingredients.

Fill mushroom caps with stuffing mixture. Place mushrooms, stuffing side up, in greased baking dish.

Bake for 15 minutes, serve hot.