Whether it's formal parties or casual gatherings, food also has a key role in deepening bonds of friendship and relationships. Appetisers can set the stage right for the evening!
These quick party entrees are sure to leave everyone asking for more. Here are some must-try recipes:
1. Party Cheese Bread:
Ingredients:
• 1 round loaf sourdough bread (0.45 Kg)
• 450 g Monterey Jack cheese, sliced
• 1/2 cup butter, melted
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 1 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp celery salt
• Minced fresh chives, optional
Preparation:
• 1. Preheat the oven to 350°. Cut the bread into 1 inch slices to within 1/2 inches of bottom of loaf. Now, repeat the cuts in the opposite direction. Insert the cheese within the cut areas.
• 2. Mix the remaining ingredients except the chives, and drizzle over the bread. Wrap it in foil and place on a baking sheet.
• 3. Bake for 20 minutes. Unwrap and check the bread, then bake again until the cheese is melted for about 10 minutes more. If you like, you can sprinkle with chives.
2. Cucumber-Stuffed Cherry Tomatoes:
Ingredients:
• 24 cherry tomatoes
• 85 grams of cream cheese, softened
• 2 tbsp mayonnaise
• 1/4 cup peeled and finely chopped cucumber
• 1 tbsp finely chopped green onion
• 2 tsp minced fresh dill
Preparation:
1. Cut off a thin slice from the top of each tomato. Scoop out and discard all the pulp. Invert the tomatoes onto the paper towels to drain.
2. In a small bowl, combine cream cheese and mayonnaise until smooth. Stir in the cucumber, onion and dill. Fill them into the tomatoes and refrigerate until served.
3. Beer Pretzel:
Ingredients:
• 1 bottle (350 ml) amber beer or non-alcoholic beer
• 1 package (7 gms) active dry yeast
• 2 tbsp unsalted butter, melted
• 2 tbsp sugar
• 1 1/2 tsp salt
• 4 – 4 1/2 cups all-purpose flour
• 10 cups water
• 2/3 cup baking soda
Toppings:
• 1 large egg yolk
• 1 tbsp water
• Coarse salt, optional
Preparation:
1. In a small saucepan, heat the non-alcoholic beer to 110°-115°. Remove from heat and stir it into the yeast until fully dissolved. In a large bowl, combine butter, sugar, 1 1/2 tsp salt, yeast mixture and 3 cups flour. Beat on medium speed until smooth. Then stir in enough remaining flour to form a soft dough. The dough will be sticky.
2. Next, turn the dough onto a floured surface and knead until smooth and elastic for about 6-8 minutes. Place it all in a greased bowl, turning once to grease the top. Then cover and let it rise in a warm place for about an hour, until it doubles.
3. Preheat the oven to 425°. Turn the dough onto a lightly floured surface and shape it into 8 balls. Roll each into a 24-inch rope. Curve the ends of each rope to form a circle. Twist the ends once and place it on opposite sides of the circle, pinching the ends to seal.
4. In an oven, bring water and baking soda to a boil. Drop the pretzels, two at a time, into boiling water. Cook for 30 seconds. Now remove with a spoon and drain well on paper towels.
5. Place the pretzels two inches apart on greased baking sheets. In a small bowl, whisk egg yolk and water and brush over pretzels. Sprinkle coarse salt over them if you wish. Bake until golden brown for about 10-12 minutes. Move to a wire rack and cool.