October Meeting: Preparing Fresh, Seasonal Appetizers

 Amanda Halter of Whole Foods Catering joined us in Sarah Rowe's beautiful new kitchen to share some delicious appetizers made from fresh, seasonal ingredients at Whole Foods. Here are the recipes

Grass Fed Beef Blue Cheese Bruschetta

Serves 15- 20ppl

Shopping List

3/4lb Proffit  Farms Beef Chuck Roast

1 ea WFM Hand Dipped Garden Blue Cheese Spread

1 bunch E.CO. Swiss chard

1 loaf Dukes Gorgonzola Bread Round

Marinade: ½ cup balsamic vinegar, ½ cup olive oil, 2-3 herb sprigs (rosemary or thyme), 2 cloves of garlic, minced

Instruction

1.    Marinate Beef 12- 24 hours , then roast in 400’F oven for 5- 7 minutes or until internal temperature reaches 115’F.

2.    Cut bread into ¼” bruschetta slices , then rub with olive oil, s&p and toast 3- 5minutes or until crispy.

3.    Wash and chiffonade Swiss chard, sauté in oiled pan until wilted.

4.    Spread garden blue cheese on bruschetta, top with wilted Swiss chard, layer beef slice then garnish with paprika.

Bacon wrapped Acorn Squash

Serves 15-20ppl

Shopping List

2 medium E.C.O. Acorn Squashes

1 -12 oz package(hormone free, antibiotic free) bacon

3 cups field greens

Olive oil, s&p

2 TSBP. Cloister Honey

Instruction

1.    Slice Squash in half, deseed and steam flesh side up in strainer over boiling water for 5- 10 minutes to soften skin.

2.    Remove, cool to handle and slice into ½” wedges then coat with olive oil, s&p.

3.    Slice bacon in ½ lengthwise, then use pieces to wrap each wedge.

4.    Roast bacon wrapped squash on sheet pan in 350’F oven for 10- 15 minutes or until bacon is crispy and flesh is softened.

5.    While warm drizzle with local honey and place upon field greens.

Pimento Cheese Crostini

Serves 15- 20 ppl

Shopping List

1 -16oz My 3 Sons Pimento Cheese

4 each Nova’s Bakery Ciabatta breads

Garnish, white or yellow shredded cheddar and paprika

Instructions

1.    Slice ciabatta and toast in 350’F oven for 3-5minutes or until crispy

2.    Cool then top with pimento cheese

3.    Garnish and serve!

Sweet  Potato  Pie  Cannoli

Makes 2 dozen

Shopping List

2 DZ. Cannoli shells from you local Italian bakery

2 med. E.C.O. Sweet potatoes

2 TBSP. Maple syrup

½ tsp. Vanilla

3 TSPB. Brown Sugar

½ cup Pecans, toasted and crushed

Instruction

1.    Roast sweet potatoes in 350’F oven for 45- 60 minutes.

2.    Allow to cool in order to handle then peel skin away

3.    Mix flesh with vanilla, sugar, maple syrup and a pinch of salt, then refrigerate to sturdy the filling.

4.    Fill mixture in pastry bag and pip into cannolis'

5.    Dip cannoli ends in crushed pecans