Room-temperature appetizers

Updated 1/31/2009

I was recently looking for ideas for appetizers that can be held and served at room temperature. As part of my research, I asked for advice on the Worldwide Recipes bulletin board. I received many great responses, which are compiled in this article. Thanks to everyone who made suggestions and gave me recipes.

The most frequently received suggestion was “hummus and pita chips.”

Convenience is nice, but you must also keep food safety in mind. Skip the mini quiche, seafood, or dishes with cream cheese. “Dairy products sitting outside refrigeration/not served promptly after cooking should not be eaten”, says Leah Stewart, a pastry chef in Louisville, KY.

Linda Larsen offers these food safety tips: No food should be left at room temperature for more than two hours. Keeping hot appetizers hot is easy if you use chafing or fondue dishes, slow cookers, or heating trays. Replenish cold foods that have been sitting out for two hours with fresh foods from your fridge. Larsen lists several ideas for “Make Ahead Appetizers” on her site.

Stuffed mushrooms may also be served cool, but they taste best when they are piping hot.

The following appetizers may be served at room temperature:

• Assorted baked goods: breads, brownies, muffins, donut holes, and cakes. Marie recommends beer bread, lemon pound cake, or white chocolate cranberry bread (something a little sweet).
• Banana roll ups (spread tortilla with peanut butter, roll up a banana in it. Slice and serve.)
• Beef jerky or turkey jerky
• Cheese trays can usually be out several hours without a problem. Sue recommends this combination: 1) Balsamic-marinated goat cheese with rosemary crackers, 2) Brie, and 3) aged Irish cheddar drizzled with honey (lavender honey if you can find it). Serve it with mixed nuts and grapes, which stay fresh better than sliced apples.
• Chex Mix or other snack mix. As Chris notes, “You can make them ahead, they can be stored and served at room temperature, and they can sit out for hours and still be good. The Chex Web site has a bunch of variations, but the original Chex Mix still gets eaten first.”
• Chicken nuggets, skewers, or chicken wings
• Chocolate-covered “anything” (nuts, dried fruit, or pretzels)
• Cucumber tea sandwiches
• Fresh fruit plate with strawberries, pineapple, grapes, and apples
• Granola bars
• Hummus, roasted red pepper dip, and toasted pita. Geri in RI says, “serve red pepper humus with soft Sahara pita bread pockets cut in wedges and with Nabisco Shredded Wheat and Bran cereal. They are like small unsalted Triscuits and really pick up the flavor of humus!”
• Kielbasa slices in BBQ or other sauce (combine a 16 oz can whole cranberry sauce, 12 oz jar chili sauce, and 1 T lemon juice for 2 lbs kielbasa).
• Kielbasa Bites from Barb in TX: Place kielbasa slices in a pan; add equal parts raspberry-chipotle salad dressing/marinade and chicken or vegetable stock. Simmer about 20 minutes (watching liquid). Drain as needed and serve.
• Lunchmeat cubes. Sherrill buys 3/4″ slabs of ham, turkey, and rare roast beef from the deli. She cuts them into cubes, spears them on add toothpicks, and serves with a small dish of horseradish sauce and a spoon (keeps guests from dipping cubes directly in the sauce).
• Meatballs, any variety, beef or turkey
• Mini sandwiches on croissants or sliced bread (cut with cookie cutter). Spread a split mini corn muffin with cranberry sauce and top with sliced turkey (but hold the mayo).
• No-mayo tuna salad on crackers (link)
• Olive tray with sun-dried tomatoes, marinated artichoke hearts, and roasted peppers
• Oven-roasted vegetables (another recipe): Heat oven to 375°F. Toss sliced vegetables (asparagus, bell pepper, carrots, eggplant, green beans, red onion, and yellow squash) with olive oil. Sprinkle with sea salt and cook for 20 minutes. Prepare portabello mushrooms and garlic cloves in the same way. Add them to the veggies and cook all for another 10 minutes.
• Peanut butter power balls (recipe)
• Popcorn and pretzels
• Roasted chickpeas, 30 minutes at 425F (recipe)
• Salsa and blue corn chips
• Spiced nuts: either savory or sweet, such as Cajun mixed nuts (nuts, Cajun spice, and a little butter or oil) or candied nuts (butter and sugar)
• Tortilla roll-ups — Beans and Salsa (vegan): Mix 11 oz Mexicorn (drained), 15 oz black beans (drained), and 16 oz chunky salsa. Spread 1 tortilla with 2 T vegetarian refried beans. Top with 1/3 c salsa mix. Roll and slice into 8 pieces.
• Tortilla wraps — Hummus and Roasted Veggies: Spread 1 tortilla with 2 T low fat hummus. Leave a one-inch margin around the tortilla edge. Top with roasted vegetables. Fold sides in and roll up from the bottom (burrito method).
• Vegetable tray. Sherrill recommends making a bouquet of colored bell peppers, celery sticks, green onions, and cherry tomatoes on long skewers for accent. Serve sauce on the side.

Almond and Chocolate Chip Cookies (Eggless)

Cook’s Notes: I made these recently for a friend who is allergic to eggs. These tasty cookies are crisp and addictive. To make these cookies vegan, omit the chocolate chips and use 1/3 c dried cranberries or raisins. You could also use vegan chocolate chips.

Yield: 20 to 24 small, nutty cookies.

1/2 c old-fashioned rolled oats
1/2 c unblanched whole almonds
1/2 c whole-wheat pastry flour
1/4 tsp salt
1/4 c canola oil
1/4 c pure maple syrup
1.5 tsp pure vanilla extract
1/4 tsp almond extract
1/2 c chocolate chips

Heat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

Make the Cookie Mix: In a food processor fitted with a metal blade, pulse oats and almonds until coarsely ground. Add the flour and salt. Pulse to combine.
Do-Ahead Tip: At this point, the cookie mix can be stored in a zipper-top plastic bag and frozen for up to 4 months.

Whisk together the liquid ingredients (canola oil, maple syrup, and extracts) in a glass measuring cup until thoroughly blended. You can also use a food processor or blender.

Pour Cookie Mix into a bowl and stir in the chocolate chips. Pour in the blended liquid ingredients, and stir just to combine, but do not over-mix.

Drop tablespoonfuls of dough on prepared cookie sheet and flatten the tops. They will not spread while cooking. Bake for 13-15 minutes or until golden on bottom. Be careful not to burn the cookies. Transfer to wire rack to cool.

Recipe Source: Modified from a recipe in Lorna Sass’ Short Cut Vegetarian cookbook.

Menu: Friday Night Board Games Party

Cook’s Notes: This meal for 6 was easy to prepare after a long week of work. As you can see, we went with a “mostly Mexican” theme.

Menu:

• Corn tortilla chips and homemade salsa, brought by a guest
• Easy Blender Margaritas
• Smoked sausages (such as Hillshire Farm’s Lit’l Smokies®) simmered in barbecue sauce
• Chicken Empanadas (from the freezer section)
• Main dish: Chicken Tortilla Bake
• Dessert: Mini éclairs (from the freezer section)

Prep plan:

• Serve the chips and salsa, so guests have something to nibble while you prepare the rest of the dishes.
• Make a batch of margaritas. Chill margaritas until serving time.
• Preheat the oven for the empanadas.
• Heat the smoked sausages in a pan with barbecue sauce to cover. Serve.
• When the oven is hot, bake the empanadas according to directions on the box.
• While the empanadas bake, prepare the Chicken Tortilla Bake. If you’re not going to bake it right away, place it in the refrigerator.
• Serve the empanadas.
• Commence playing board games (Trivial Pursuit is a house favorite).
• Bake and serve the Chicken Tortilla Bake.
• Thaw the mini éclairs at room temperature according to directions on the box.

Easy Blender Margaritas

Revised 9/17/2011. Cook’s notes: 12 oz of tequila is about 355 ml, so a 750-ml bottle will make two batches of margaritas. Makes at least 40 oz (at least 5 cups). This is quite a potent drink!

Alternate prep method: Omit the ice until the end. Blend all other ingredients, then add half ice and half water to fill up the blender to the top. Blend again.

A blender full of margaritas...takes just a few minutes

2 cups ice cubes
12 oz can frozen limeade concentrate
12 oz gold tequila (you can use the empty limeade can to measure)
4 oz Triple Sec (orange liqueur)
2 oz orange juice
6 oz fresh lime juice
Coarse kosher salt for the glasses

Place ice, limeade, tequila, Triple Sec, orange juice, and lime juice in blender. Blend on HIGH (use the Ice Crusher function) until the mixture is slushy, about 1 minute. Keep mixture cold in refrigerator until serving time.

To serve, wet the rim of a glass. Dip the glass rim into a shallow saucer of kosher salt. Pour chilled margarita into glass. Serves 6 to 12.

Do-Ahead Note: You can pour the slushy mixture into a zipper-top plastic bag (gallon size, heavy duty) and freeze it for up to 6 months. Defrost before serving.

Virgin Variation: To make a virgin margarita, omit the tequila and Triple sec. Add 6 oz lemonade concentrate and 4 oz orange juice instead.

Source: Diane Phillips, Perfect Party Food: All the Recipes and Tips You’ll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead

Best Recipe: Chicken Tortilla Bake

Cook’s Notes: Our family’s favorite Mexican-style casserole — also the easiest.

1 T olive oil
1 c diced onion
1 tsp garlic powder
1.5 tsp Faith’s Special Spice Mix (or chili powder)
1 tsp ground cumin
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes with green pepper and onion
8 to 9 corn tortillas (6-inch)
8 oz container sour cream
2 c shredded Mexican cheese mixture or Monterey Jack cheese
1 cooked rotisserie chicken (about 4 c total)
1 c salsa

Heat oven to 350°F. Skin chicken. Take the chicken off the bone and cut into chunks.

Heat 1 T olive oil in a large skillet over medium-high heat. Add onion, garlic powder, chili powder, cumin, and pepper; cook, stirring frequently, for 5 minutes. Add tomato. Cook, stirring constantly, until sauce cooks down and thickens, about 5 to 7 minutes. Transfer sauce to a bowl. Stir in the sour cream and set aside.

Coat an 11 x 7 baking dish with cooking spray and layer ingredients as follows:

• Bottom layer: 3 tortillas, torn to cover the bottom of the pan. Cover tortillas with 1/3 of the sauce with sour cream, 1/3 of the shredded cheese, and half the chicken.
• Middle layer: Top with 2 to 3 more tortillas, 1/3 of the sauce, 1/3 of the shredded cheese, and half the chicken.
• Top layer: Cover with last 3 tortillas and remaining sauce. Pour the 1 c salsa over to cover the top. Top with the remaining cheese.

Lightly coat a sheet of foil with cooking spray. Cover casserole with prepared foil and bake for about 30 minutes. Cool chicken tortilla casserole slightly before serving. Serves 4 to 6.

Recipe Source: Modified a casserole recipe by Diana Rattray

Menu: Vegetarian Comfort Food

Cook’s Notes: You can easily make this a vegan meal by using soy cheese in the sweet potatoes. Leftover creamed spinach or saag paneer also go great with this meal. The trio of red beans, orange sweet potato, and yellow rice in the bowl is really beautiful. Combine leftover red beans and sweet potatoes to make tasty burrito filling. Curry dishes are a natural match to the rice as well.

Menu:

• Upscale Yellow Rice and Red Beans (Spiced Coconut Rice and Moosewood Red Beans)
• Mashed Sweet Potatoes with Cheese: Very simple. Two ingredients: 2 sweet potatoes (golden yams) and 1 c shredded cheese (I used a blend of Colby and Monterey Jack)

Prep Plan:

• Pierce 2 sweet potatoes (golden yams) all over with a fork. Microwave, using the Potato setting (this took more than 11 minutes in an 1100-watt microwave).
• While the sweet potatoes cook, start the rice.
• After you turn the rice down to simmer, start the beans.
• When the potatoes are cooked through and very tender, carefully remove the peel. Scoop the cooked sweet potato into a bowl and mash with 1 c shredded cheese. Add ground black pepper to taste.

Upscale Red Beans and Coconut Rice

This pair of recipes is visually beautiful together, and delicious, too.

Spiced Coconut Rice

13.5 to 16 oz can coconut milk (regular or reduced fat)
1.5 c jasmine rice
2 tsp (4 cloves) minced garlic
2 tsp minced ginger
2 tsp mild yellow curry powder
Salt to taste

Combine coconut milk with 2 cups water in a large saucepan and bring to a simmer. Stir in the rice, garlic, ginger, and curry powder, and bring to boil. Reduce heat to low and cover. Simmer 35 minutes, until rice is tender and liquid is absorbed. (If using brown rice, simmer 45 minutes.) Season with the salt and serve. Serves 6.

Recipe source: Modified a recipe from Nava Atlas, The Vegetarian 5 Ingredient Gourmet

Moosewood Red Beans

1 c diced onions
2 tsp vegetable oil
1/2 tsp Mild Chili Spice Mix or plain chili powder
Salt
1/4 tsp dried thyme
1/4 tsp allspice
14.5 oz can of diced tomatoes
15 oz can of red kidney beans, rinsed and drained
Chopped scallions

Prepare a batch of rice to go with this dish. Start preparing this dish after you cover the rice to simmer.
In a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes.
Add the chili powder, sprinkle lightly with salt to taste. Cover and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes.
Add the thyme, allspice, tomatoes with their juice, and canned beans. Cover and simmer for 10 to 15 minutes, stirring occasionally.
The beans and rice should finish cooking at the same time.
Serve the red beans on a bed of the rice and top with scallions. Serves 2 to 4.

Recipe source: Modified a recipe from Moosewood Restaurant in Ithaca, NY, that was printed on MSNBC’s Food & Wine/Before You Bite site. The original recipe appeared in Moosewood Restaurant Simple Suppers.

Best Recipe: Slow Cooker Coconut Chicken Curry

Cook’s Notes: I have a Rival 4-qt. oval slow cooker with a removable stoneware pot. The ingredients for this recipe filled it to the top. Serves 6. Prep time: 20 minutes. Cook time: 5.5 to 6 hours. We let it cook on low for 6 hours, until the chicken was falling apart. Simply delicious comfort food. Our menu included homemade saag paneer and saffron rice with currants. We had vegetable samosas and garlic naan bread from Trader Joe’s, along with a selection of chutneys and Indian relish.

3 medium potatoes, peeled and chopped
1 medium onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless chicken breast halves, without skin (2 to 3 lbs)

Curry Sauce
1 can (14 oz) coconut milk — not low fat
1 c chicken broth
1 T mild yellow curry powder (or to taste: start with 1.5 tsp)
1 tsp hot pepper sauce
1/2 tsp salt
1/4 tsp black pepper

Phase 2:
1 package (10 oz) frozen peas, thawed
1/4 c golden raisins
Optional: 1/2 c plain yogurt

For serving:
Hot cooked rice
Optional (for garnish): 2-3 T toasted flaked coconut or chopped scallions

Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.

Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.

Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, and hot pepper sauce until smooth. Whisk in the salt and pepper.

Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.

Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.

During the last 30 minutes, add thawed peas and raisins to slow cooker.

Optional: During the last 15 minutes, stir in the plain yogurt. Let sit covered for 15 minutes until heated through.

Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut and chopped scallions.

Recipe Sources: based on information from several places, including recipes from allrecipes, www.recipezaar.com (recipe #19177 by Derf), the Editors of Easy Home Cooking Magazine (on www.howstuffworks.com), Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann, and a Thai-style recipe from Woman’s Day (unknown issue).

Bright Striped Men’s Socks

Knitting, Project #120

The socks being worn

Made for a tall friend of mine who likes bright, loud colors and loves stripes. These were made to spec: in fact, he has a long-sleeved shirt that matches these socks. He was delighted to get the socks, and they were fun to knit. I learned a lot engineering this pair of socks. The ribbed cuff tapers down, and this pair of worsted weight socks has a Sherman heel. The short-rows were great: no gusset stitches to pick up and no heel flap. The striped socks are shown here with a ruler to give you an idea of the scale.

Date completed: 3/8/2007

Yarn: 301 yds total: 4-ply worsted-weight yarn – 4 balls total Nature Spun worsted weight (100% wool), 3.5 oz/100 g, 245 yds/224 m. $6.99 per ball.

• A: 1.4 oz (98 yds). Color N44W, Husker Red
• B: 1.4 oz (98 yds). Color N54W, Orange You Glad
• C: 0.8 oz (56 yds). Color 305W, Impasse Yellow
• D: 0.7 oz (49 yds). Color 108, Cherry Delight (Hot Pink)

Needles:
US Size 5 [3.75 mm] set of 5 double-pointed needles
US Size 6 [4.25 mm] set of 5 double-pointed needles

Gauge: 24 sts + 28 rounds = 4 inches in St st (k every round) on 4.25 mm needles. (6 sts and 7 rounds/inch)

Pattern: My own devising, with research from the following sources:

• 2 Socks on 2 Circulars method by Sheron Goldin
• Ann Budd: Sock Chart from The Knitter’s Handy Book of Patterns (60 sts recommended for the sock size and my gauge)
• Anatomy of a Sock from the Knitting Geek
• Basic Ribbed Socks online class from hipknitism.com
• Basic Sock Chart (60 sts recommended)
• Men’s Gray Socks, free pattern #60049 by Lion Brand Yarn (you must register with their site to view). Original pattern called for 40 sts cast on.
• Sherman Heel Sock Pattern with additional chart from hipknitism.com
• Striped men’s socks shown on the Sierra Trading Post site
• Super Simple Knitwit Sock Pattern for worsted weight yarn
• Tapered cuff shaping from Lucia’s Magic Formula sleeve decrease calculator
• Three-needle bind off from Wolf and Turtle

Finished size: US Men’s size 12 shoe. Made to fit these measurements: 14″ around calf, 10″ around ball of foot, 10.75″ around ankle, and 10.5″ length of foot. Finished sock weighs 4.3 oz (120 g)

Bulky Black Socks (Lamb’s Pride Bulky)

Knitting, Project #119

It’s hard to photograph the detail on black socks. Observe the ruffled effect at the top from casting on double the amount of stitches and working the first round as K2TOG. These socks are much loved by the recipient.

Date completed: 1/12/2007

Yarn: 1 skein – Brown Sheep Co.: Lamb’s Pride Bulky (85% wool, 15% mohair), 113 g/4 oz, 125 yds/114 m. Color: Black (M-05 Onyx)

Needles:
US Size 10.5 (6.5 mm) double-pointed needles (DPN)
US Size 10.5 (6.5 mm) 16″ circulars, 2 pair

Gauge: 3 sts = 1 inch (12 sts and 18 rows = 4″)

Pattern: Followed instructions in Basic Sock Chart
Finished size: 8″ around ankle, 8.5″ around foot, 9.5″ foot length
Leftover yarn: None
Approximate cost: $8/skein

Notes: Used DPNs to cast on, make cuff, and pick up gusset sts. Did 2 socks at same time on 2 circulars for foot and toe.