Hors D’oeuvres Old School

mushrooms done

I have always loved appetizers and hors d’oeuvres! I love making them and eating them. Today I’m sharing two recipes from long ago, and though both are old school, they’re classics. Just in time for New Year’s Eve or Day, these two are festive, fairly simple and are sure-fire crowd pleasers.

First is shrimp toast. This was a staple in my house when I was a kid. I remember my dad making them for parties, as well as for us kids. I made them for parties throughout my catering days too. They are a great make ahead item, as they can be frozen and reheated in the oven. As is most food you make at home, these are way better than the greasy starchy things you get from Chinese take-out. If that’s your idea of shrimp toast, you should give these a try.

Shrimp Toast

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Serves	48
Prep time	45 minutes
Cook time	5 minutes
Total time	50 minutes
Meal type	Appetizer
Misc	Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Formal Party
Region	Chinese

Ingredients

1 1/2lb Shrimp (Peeled and deveined)
3 Scallions
1 1" Piece of Ginger (Peeled)
2 cloves Garlic (Peeled and smashed)
1/2 teaspoon Sugar
1 Egg
1 tablespoon Soy Sauce
1 tablespoon Cornstarch
1 tablespoon Sherry
2 teaspoons Toasted Sesame Oil
12 Slices White Sandwich Bread (Left out to get stale)
8oz Canned Water Chestnuts (Whole)
2 cups Oil for Frying

Directions

Step 1
Put ginger, garlic, scallions and water chestnuts into food processor, pulse until well chopped, move to bowl, you will use the processor again, so don't wash yet
Step 2
Mix cornstarch with soy sauce and sherry to form a slurry. Add sugar, egg and oil and mix well.
Step 3
Put shrimp into processor and pulse until chopped well
Step 4
Combine all ingredients (except frying oil and bread) and mix well.
Step 5
Heat oil 2" deep in a roasting pan to 375 degrees
Step 6
Spread shrimp mixture on bread slices evenly, taking care to get into the corners
Step 7
Reduce heat to medium and Fry bread shrimp side down for about 90 seconds, then turn and brown other side, about one minute
Step 8
Drain well on paper towels Cut into quarters and serve with lemon wedges

My second offering is mushroom turnovers. With their extra delicious, cream cheese dough crust they are delicate, flaky and everyone loves them! If you don’t like mushrooms, you could par boil a potato, and dice it into 1/4″ pieces and substitute them for the mushrooms.

Mushroom Turnovers

Print recipe

Serves	36
Prep time	1 hour
Cook time	15 minutes
Total time	1 hour, 15 minutes
Dietary	Vegetarian
Meal type	Appetizer
Misc	Serve Hot
Occasion	Casual Party, Christmas

Ingredients

1 Egg

Filling

3 tablespoons Unsalted Butter
1 Medium Onion (Chopped Fine (one cup))
8oz White Mushrooms (chopped fine)
1/4 teaspoon Thyme
3/4 teaspoons Dill
3/4 teaspoons Kosher Salt
Fresh Ground Pepper (5-6 grinds)
2 tablespoons Flour
1/4 cup Sour Cream
2oz Fresh Goat Cheese (Crumbled)

Dough

12oz Cream Cheese (At room temperature)
6oz Unsalted Butter (At room temperature)
2 1/4 cups Flour

Directions

Filling
Step 1
Heat butter in large saute pan, add onion and saute until starting to brown, add mushrooms, and continue to cook, stirring often for three minutes
filling
Step 2
Add herbs, salt and pepper, and sprinkle in flour, stir and continue to cook two more minutes
Filling
Step 3
Add sour cream, stir well and remove from heat, let cool, then add goat cheese and mix well
Dough
Step 4
Mix cream cheese and butter in food processor or mixer, until well blended, add flour and pulse until dough forms a ball
Step 5
Preheat oven to 425 for convection, 450 for standard oven Bring dough into a ball, then flatten, wrap in plastic wrap and chill for at least thirty minutes
Step 6
Roll dough out to 1/8" thick, and using a 3" round biscuit cutter cut into rounds. Dough scraps can be re-worked and re-rolled
Step 7
Mix up egg with a bit of water to make an egg wash
Assembly
Step 8
Line dough rounds on counter, and brush egg wash on top half edge
Assmebly
Step 9
Put 1 Teaspoon of filling on bottom of each round, fold dough round in half and pinch into a crescent shape
Assembly
Step 10
Use a fork to press edges together, and prick top of each turnover to create steam vents.
Step 11
Lay turnovers on a parchment lined tray, and brush with egg wash
Step 12
Bake turnovers for 15 minutes, rotating, halfway through baking time. If you are using more than one tray, switch top tray with tray below for even cooking

2 comments

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December 31, 2013 - 10:38 am

Hoda - Looks yummy! What other cheese can be used, I am not crazy about goat cheese?ReplyCancel
- December 31, 2013 - 10:48 am
  
  nrlowell@comcast.net - You can use any soft cheese,like ricotta or leave it out entirely, just add a bit more sour cream.ReplyCancel