Beth Dooley's easy holiday appetizers

10:51 PM, Dec 17, 2012   |    comments
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GOLDEN VALLEY, Minn. -- If the idea of entertaining friends and family over the holidays has you feeling stressed out...you'll want to check out what cookbook author and foodie Beth Dooley is serving up.

Easy does it holiday appetizers...

BETH DOOLEY
4 Easy Bites for the Holidays

Phyllo Cups with Roasted Winter Vegetables
Makes 12 cups

1 cup chopped carrots (cut into ½ inch pieces
1 small onion, cut into ½ inch pieces
1 fennel bulb, cut into ½ inch pieces
1 tablespoon vegetable oil
2 teaspoons curry powder or more to taste
Coarse salt
20 sheets phyllo
¼ cup melted butter
Chopped cilantro for garnish

Preheat the oven to 375 degrees F. In a large bowl, toss the vegetables with the oil and curry powder to coat. Spread out on a baking sheet so that the vegetables do not touch. Roast until they are soft or slightly browned, about 10 to 15 minutes. Remove and set aside.

Cut the phyllo into 6 x 6 inch squares. Working quickly, lay separate one sheet and drape over a muffin tin, then lightly butter another sheet and lay that over the first. Each cup should have 6 to 8 layers of phyllo. Bake the phyllo cups in the oven until browned and crisp, about 10 to 15 minutes.

Remove the phyllo cups and distribute the vegetables evenly among them. Garnish with chopped cilantro. Serve warm or at room temperature.

Maple Glazed Sausages with Apples and Onions
Serves 12 to 14

1 pound Italian sausage
2 tablespoons unsalted butter
2 medium onions, cut into thin rounds
2 tart apples, peeled, cored and cut into thin slices
2 tablespoons to ¼ cup apple cider
2 to 3 tablespoons maple syrup

Cut the sausage into 2-inch lengths and place them in a large skillet or sauté pa with enough water to come about 1/3 up the sides of the sausages. Place over medium heat and cook, stirring occasionally, until the water has evaporated, about 15 minutes.

Add the butter and continue cooking until the sausage is browned, about 6 minutes. Transfer the sausages to a platter and cover to keep warm.

Add the onions and cook, stirring, until slightly wilted, about 4 minutes. Add the apples to the onions and sauté until both the apples and the onions are lightly browned, about 3 minutes. Pour enough cider into the pan to cover the bottom and stir to release the brown bitts, then reduce the liquid to a glaze. Return the sausages to the pan, drizzle the syrup over them. Serve warm.

Sweet & Spicy Nuts
Makes 3 cups

3 cups pecan or walnut halves
4 tablespoons butter
1 tablespoon ground cinnamon
1teaspoon cayenne pepper
1 teaspoon ground allspice
½ teaspoon salt
2 teaspoons sugar

Preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and toast, stirring occasionally, until lightly browned and crunchy.

Melt the butter over low heat. Turn the nuts into a large bowl ad toss with the butter and the remaining ingredients until the nuts are coated. Spread out on the cookie sheet to dry before storing in airtight containers.

Espresso Truffles
Makes about 24 truffles

8 ounces semisweet chocolate
2 tablespoons unsalted butter
¾ cup heavy cream
¼ cup strong espresso coffee
¼ cup unsweetened cocoa

In a small saucepan over low heat, melt the chocolate with the butter, stirring occasionally to blend. Gradually add the cream, stirring after each addition, until the mixture is smooth. Remove the pan from the heat and stir in the mead. Turn the chocolate mixture into a low bowl and refrigerate until it is cool and stiff, about an hour.

Sift some cocoa powder onto a plate. Line another plate with waxed paper. Use two spoons or our hand to make small balls, about 2 inches in diameter, out of the chocolate mixture and roll them in the cocoa powder. Place the truffles on the waxed paper and serve them immediately, or place them in an airtight container and refrigerate for up to a day or two.

 

 

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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