Post by amarante on Oct 29, 2016 10:34:55 GMT -5
This is a fun party cookbook. Fairly easy twists on party food, both for dinners and cocktails as well as casual stuff. Easy to make as welL.
PIMENTO CHEESE, PEPPER JELLY & BACON FINGER SANDWICHES
Source: Heidi Andermack and Amy Lynn Brown - Chowgirls Killer Party Food
A staple of the American South, pimento cheese is making a comeback. This finger sandwich makes wonderful use of the spread, pairing it with a sweet and spicy pepper jelly and salty crisp bacon, taking “grilled cheese” to the next level! Eliminate bacon for a vegetarian appetizer
PIMENTO CHEESE
INGREDIENTS
4 oz (115 g) cream cheese, room temperature
½ cup (125 mL) mayonnaise
8 oz (230 g) sharp cheddar cheese, shredded
8 oz (230g) Gouda cheese, shredded
¼ tsp garlic powder
1 tsp Worcestershire sauce
dash Tabasco sauce
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup (125 mL) pimentos or roasted red peppers, finely diced
In a food processor, combine cream cheese and mayonnaise and process until smooth. Add cheeses, garlic powder, Worcestershire and Tabasco sauce, salt, and pepper. Pulse 15 times or until all ingredients are well blended. Transfer to a medium bowl and stir in pimentos.
SANDWICHES
INGREDIENTS
1 16-oz (500-g) loaf thinly sliced white sandwich bread, about 32 slices
4 oz (115 g) pepper jelly
1 lb (500 g) bacon, cooked crisp, strips cut in half lengthwise
¼ cup (60 mL) butter, softened
To prepare each sandwich: Spread about 2 tbsp pimento cheese onto each of 16 bread slices. Spread about 1 tbsp pepper jelly onto each of remaining 16 slices and top jelly with 2 bacon pieces.
Press cheese and jelly slices together gently to form 16 sandwiches.
Spread a light coating of butter on the outside of each sandwich.
Heat a large griddle on medium-high until just smoking, then reduce heat to medium-low. Lightly toast each sandwich, about 1 minute per side, until browned. Remove from heat. Using a sharp knife, remove crusts, then cut each sandwich into 2 triangular segments. Serve warm.
Makes 32 finger sandwiches.
MAKE PIMENTO CHEESE UP TO 3 DAYS IN ADVANCE. JUST BE CAREFUL NOT TO DEVOUR IT BEFORE YOU MAKE THESE AMAZING SANDWICHES.”
for the most part.
PIMENTO CHEESE, PEPPER JELLY & BACON FINGER SANDWICHES
Source: Heidi Andermack and Amy Lynn Brown - Chowgirls Killer Party Food
A staple of the American South, pimento cheese is making a comeback. This finger sandwich makes wonderful use of the spread, pairing it with a sweet and spicy pepper jelly and salty crisp bacon, taking “grilled cheese” to the next level! Eliminate bacon for a vegetarian appetizer
PIMENTO CHEESE
INGREDIENTS
4 oz (115 g) cream cheese, room temperature
½ cup (125 mL) mayonnaise
8 oz (230 g) sharp cheddar cheese, shredded
8 oz (230g) Gouda cheese, shredded
¼ tsp garlic powder
1 tsp Worcestershire sauce
dash Tabasco sauce
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup (125 mL) pimentos or roasted red peppers, finely diced
In a food processor, combine cream cheese and mayonnaise and process until smooth. Add cheeses, garlic powder, Worcestershire and Tabasco sauce, salt, and pepper. Pulse 15 times or until all ingredients are well blended. Transfer to a medium bowl and stir in pimentos.
SANDWICHES
INGREDIENTS
1 16-oz (500-g) loaf thinly sliced white sandwich bread, about 32 slices
4 oz (115 g) pepper jelly
1 lb (500 g) bacon, cooked crisp, strips cut in half lengthwise
¼ cup (60 mL) butter, softened
To prepare each sandwich: Spread about 2 tbsp pimento cheese onto each of 16 bread slices. Spread about 1 tbsp pepper jelly onto each of remaining 16 slices and top jelly with 2 bacon pieces.
Press cheese and jelly slices together gently to form 16 sandwiches.
Spread a light coating of butter on the outside of each sandwich.
Heat a large griddle on medium-high until just smoking, then reduce heat to medium-low. Lightly toast each sandwich, about 1 minute per side, until browned. Remove from heat. Using a sharp knife, remove crusts, then cut each sandwich into 2 triangular segments. Serve warm.
Makes 32 finger sandwiches.
MAKE PIMENTO CHEESE UP TO 3 DAYS IN ADVANCE. JUST BE CAREFUL NOT TO DEVOUR IT BEFORE YOU MAKE THESE AMAZING SANDWICHES.”
for the most part.