Cherry Pie Day – Hooray!

pie

An Excuse For 3 Fruit-filled Recipes

The Delightful Cherry Pie Is Celebrated

Why do I love February? Is it the cheery Valentines or the fact that winter is almost over? It certainly isn’t the slushy snow and cold rain that often mark this month in the north of the USA. But one thing that you can always count on is the proliferation of plenty of cherry pies in this month. And there is something wonderfully delightful about this red fruit pie that is sweet to the taste, the nose and the eye! No wonder a day is set aside to celebrate the delicious cherry pie.

Always observed on on February 20th, you can have a special celebration of this tasty pie at your house. But why is cherry pie day celebrated in February?

Step By Step Instructions To Bake Your Own

Cherry Pie Recipes to Try

Delectable Lattice Pie Filled with Tart Cherry Filling

 

Delectable Cherry Pie

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 6-8 servings

Ingredients

  • 1 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon soft butter
  • 1/2 cup cherry juice
  • 1/4 teaspoon almond extract
  • 2 teaspoons lemon juice
  • 3 cups drained canned cherries (reserve liquid)
  • Rich Pastry
  • 2 1/4 cups sifted flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2/3 cup shortening
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/3 cup milk
  • 1 egg white

Instructions

  1. For Filling:
  2. Combine sugar, cornstarch, and salt. Stir in butter. Combine cherry juice, food coloring, almond extract, and lemon juice. Add this mixture to dry ingredients. Add cherries and let stand while preparing pastry.
  3. Line a 9-inch pie plate with pastry; fill with cherry mixture.
  4. Make lattice top; flute edges.
  5. Cut a 3-inch strip of aluminum foil and fold loosely around the edge of the pie.
  6. Bake at 400ºF for 50 to 55 minutes.
  7. For Pastry:
  8. Sift flour with salt and sugar.
  9. Cut in 1/2 shortening until mixture resembles cornmeal. Cut in other 1/2 until mixture resembles large peas.
  10. Beat egg yolk and lemon juice together. Blend in juice and milk. Add to dry ingredients, tossing with a fork into a soft dough.
  11. Form into a ball. Divide ball into halves.
  12. Roll first half to 1/8-inch thickness.
  13. After putting dough into pie pan, brush bottom with egg white.
  14. Roll second half out and cut into strips to make lattice top.

Show off your cherry pies

A cherry red pie plate is up to the task!
Any pie would look lovely served in this pie plate, but can you picture a lattice topped, tart cherry pie filling peeking through deliciously? Display it directly on the table, or let it stand out when serving desserts.

Cherry Red Pie Dish

Emile Henry 9-Inch Pie Dish, Cerise Red
Emile Henry 9-Inch Pie Dish, Cerise Red

This lovely fluted edge pie plate to accentuate the beauty of your cherry pie is in the appropriate color of cerise (cherry) red.

Oregon Fruits Cherry Pie Video

Cherry Pie Recipe – The one from the Oregon Fruits video shown on this lens

A video with plenty of pie making tips and taking you through the steps of how to make a lattice crust and fill it with a delicious cherry pie filling.

So gather all your ingredients and utensils and get ready to bake your own homemade pie!

Beautiful Lattice Cherry Pie
Traditional Cherry Pie
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
1 1/2 hour
Servings Prep Time
8 people 25 minutes
Cook Time
1 1/2 hour
Beautiful Lattice Cherry Pie
Traditional Cherry Pie
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
1 1/2 hour
Servings Prep Time
8 people 25 minutes
Cook Time
1 1/2 hour
Ingredients
Pastry
Servings: people
Instructions
  1. Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can.
  2. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract.
  3. Pour filling into pastry lined pie pan. Dot with butter or margarine.
  4. Adjust crust, seal and vent. Bake for about 40 minutes. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning.
  5. Cool pie several hours to allow filling to thicken before slicing.
Recipe for the Pie Crust
  1. Mix flour and salt in a large mixing bowl.
  2. With a pastry blender, cut in shortening until it resembles coarse crumbs.
  3. Mix in the ice water, one tablespoon at a time, until dough forms a ball. Do not overmix. Divide dough into two balls.
  4. Using a well-floured surface and rolling pin, roll each pastry ball from the center to the edges with long, even strokes.
  5. Roll each pastry into a circle large enough to fit in a 9-inch pie plate.
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Recipe on Queen of Tarts, http://blog.oregonfruit.com/how-to-videos/cherry-pie-how-to-video/

Your Baking Style

How Do You Make Your Cherry Pie?

KitchenAid Double Oven For All Your Baking

Bake to your hearts delight in a dream kitchen oven. I have used both great ovens and had the unfortunate experience of poor ones. a well equipped kitchen helps make baking for special events a joy and success. I’m not just saying that.

I always wanted double ovens because at Thanksgiving and Christmas there is never enough space for the entrees and pies.
KitchenAid Architect Series II KEBS277SSS.27" Double Electric Wall Oven
KitchenAid Architect Series II KEBS277SSS.27″ Double Electric Wall Oven with Even-Heat True Convection System in Upper Oven & Temperature Probe: Stainless Steel

You need an oven to bake your pies, and this one is one of the best moderately priced for the home cook.

Great cooks use reliable appliances. If you are remodeling your kitchen or looking for an additional or replacement oven, consider the great quality of a KitchenAid.

Tart Cherries for pie

Which is best for cherry pies? Sweet or tart?

I’m sure there are those who have their preference for sweet cherries, but the tang of a tart cherry just seems made for addition to the tender crust and sweetened juices of a fruit pie. There seems to be good reason why sour cherries are also called “pie cherries”.

And while almond flavoring and vanilla extract are often called for to additionally flavor the pie filling, I like a pinch of mace. Try it! Mace is the outer part of the nutmeg and has a somewhat more subtle , but delicious flavor that it adds. Mace particularly complements cherry flavors.

Cherry Slab Pie – Delicious Recipe For A Crowd

This recipe is from Smitten Kitchen who got it from Martha Stewart. I don’t know who Martha Stewart got it from. The variation of making a slab pie is ideal for serving a large group- like at a potluck, etc.

pie
Slab Cherry Pie
Print Recipe
From Smitten Kitchen
Prep Time
1 hour
Cook Time
55 minutes
Prep Time
1 hour
Cook Time
55 minutes
pie
Slab Cherry Pie
Print Recipe
From Smitten Kitchen
Prep Time
1 hour
Cook Time
55 minutes
Prep Time
1 hour
Cook Time
55 minutes
Ingredients
Filling
Glaze
Pie Dough
Servings: crowd
Instructions
Directions For Pie
  1. Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
  2. On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly; it is summer after all) and using enough flour that it doesn't stick to the counter.
  3. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Line with parchment, if you wish (recommended). Pour cherry mixture into lined baking sheet; set aside.
  4. On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or egg wash.
  5. Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
  6. In a medium bowl, stir together confectioners' sugar and milk, water or lemon juice (your choice) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.
For Pastry
  1. Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.; whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.
  2. Mix: Sprinkle the butter cubes over the flour and work them in with the pastry blender, blended evenly until the size of petit peas.
  3. Drizzle 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You'll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you have large clumps with the spatula, mix with your hands . Gather the clumps together, kneading them gently.
  4. Divide the dough in half, and place each half on a large piece of plastic wrap. Shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
  5. Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.
Recipe Notes

Try this at your next buffet or potluck.

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The original recipe is here, http://smittenkitchen.com/2009/07/sour-cherry-slab-pie/.

Sweet Little Tarts

Tart Montmorency
Tart Cherries Are Best For Pies

Pie Making Tips

From the American Pie Council

 Pie Making Tips 
  • Read the entire recipe before starting your pie. Make sure you have all of the ingredients and utensils and take time to understand all the directions. Skipping this step is the major cause of mistakes.
  • Cold ingredients are the one most important matter when making a great pie crust Have cold bowls and utensils for an extra measure of success. Be sure to chill the dough for at least an hour before rolling it out. Keep the shortening cold for a deliciously flaky crust.
  • Don’t overwork the dough. Your shortening or butter should be coated with flour mixture, not blended with it. Over handling and mixing causes gluten to form, and this is what toughens the dough. Cool your hands before handling, if possible (run under cold water and then dry thoroughly).
  • Transfer crust dough into the pie pan with care. Fit the dough into the dish while avoiding stretching. Trim the dough to 1″ inch over hang and tuck it under itself to create a thick rim.
  • With the index finger on one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust and dish, this is called fluting.
  • Bake the pie in the lower third of the oven, which helps bottom crust to finish baking. another tips is to cover the edges with foil or a crust protector so the edges won’t over brown.
  • Use only fresh ingredients. Make seasonally available fruit pies for best flavor. Cherries are in season during the month of June.

Pie Birds!

Spode Christmas Tree Pie Bird
Spode Christmas Tree Pie Bird Use this on your double crust pies to prevent the juices from bubbling out . It helps you attain that crisp, tender crust that sets your pies apart from the rest.
American Pie Council has lots of recipes to try.

Cherries Are Red

Beautiful Lattice Cherry Pie
Beautiful Lattice Cherry Pie

Which make them the perfect fruit filling for a pie that celebrates Valentine’s Day. AND February is National Cherry Month.

What is Cherry Pie Day?

And Why?

When I was a kid Presidents Day was a big deal in school, and along with that was the day to learn about the first U.S. President, George Washington. What does this have to do with cherries? You must have heard the tale of George’s famous ( albeit legendary and maybe imagined ) confession, “I cannot tell a lie, I cut down the cherry tree”. And cherries were linked to George Washington Day in February (his actual birthday is February 11th by the Julian calendar), now called “President’s Day” and used to celebrate Abraham Lincoln and George Washington; and, well, all the presidents, really. Whew, how complicated! That is an example of what happens when the government gets involved with things, isn’t it?

Who Thought Up This Holiday?


Well, this is not about the debate over President’s Day or the telling of myths and legends, but of something that we can all agree upon… a great cherry pie is worth celebrating. The wonderful thing about this fruit filling is that it is a great way to make a delicious pie any time of the year- even in the tail end of winter, during February. If using tart pie cherries, there really isn’t much quality difference between canned and fresh, unlike many of the other fruits, like peach or apple. Cherry pies are fine tasting using cherries you have canned from the cherry season of June last year. Now there is a taste difference in pie fillings, so if you use canned cherries and not the syrupy canned pie filling, it will produce a much better pie.

Where did National Cherry Pie Day originate? No one seems to know. It must have originated somewhere. My guess is that an organization like the Pie Council that claims authorship of National Pie Day, or the National Cherry Growers Association or some similar marketing group, declared it and set the date to fall around the time President’s Day is celebrated. Organizations quite often lobby for their representative food to have a national day. Besides National Cherry Pie Day, there are days for Cherry Cobbler and Cherry popovers. And there is one for moldy cheese, too, but that is somewhat beside the point.

The point is that you have an excuse to bake a perfectly delectable cherry pie and eat it in celebration of the day!

Don’t just bake a pie… play some games, learn about cherries, make it a fun and different day of celebration.

A Game To Play On Cherry Pie Day

CHERRY PIE GAME

~by Kylan from Kansas -5th Grade Teacher

We play a game called Cherry Pie. You stand in a circle and give the first student a word. He or she gives the first letter of the word. You continue going around the circle each person giving one letter. If someone misses they sit down and are out for the game. If the word is spelled correctly the person after the one who said the last letter correctly says, “cherry pie” and they are out for the game. This continues until there is only one person standing. I keep the game moving quickly, and I do no repeats, if they stutter or don’t know where we are they are out. This keeps them listening to every word.

Making Jam From Rose Petals

Red Rose Petal Jam

Ingredients

  • 3 cups Rose Petals- tightly packed (about 40 roses)
  • 3 cups filtered Water
  • 3 cups Cane Sugar
  • 4 Tablespoons Honey
  • 2 drops pure Rose Essential Oil
  • 3 -4 Tablespoons Meyer Lemon Juice

Instructions

  1. Cut the rose petal into strips with clean scissors, discarding the white base
  2. Put the petals in a pan with water; cook for 10 minutes, then lift out and drain. reserving the liquid.
  3. Add the sugar and honey and cook over medium high heat until syrupy (about 20-30 minutes). Skim off & discard any foam that forms with a spoon
  4. Return the rose petals to the syrup and continue to cook gently for about 10-20 minutes more.
  5. Add the rose essential oil and lemon juice. Simmer until set, another 10-15 minutes.
  6. Ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a dampened paper towel or clean cloth, put the lids in place and tighten down. Invert the jars for a few minutes, turn upright and let cool completely.

From Cynthe’s blog which has gorgeous illustrations of the process.

Looking For Good Cookie Recipes?

You have found a wonderful resource, if I don’t say so, myself. This post is dedicated to all cookie bakers, especially holiday cooks. Which in my book are the most discerning of culinary artists.

That sounds way too fancy, so let’s just say home cooks who like to serve their families the best possible dishes and treats. Because that is a culinary artist.

A list of great cookies
  • Mamas Hungarian Cooking: Lemon Kossuth Cookies is a printable recipe for my Mother’s favorite Hungarian cookie. She was always baking them, and they are easy and delicious. Start out with this one for any time of year, any occasion.
  • My First Choice Nut-filled Kifli is the best recipe for baking lots of these fantastic cookies. I consider them fine enough for Christmas… which is the top level of recipe. Good for family and company. Printable recipe.
  • Years ago, before all the plugins for making professional recipe pages, I put all my very best cookie and dessert recipes on the web. Eventually they will be updated on this site, but in the meantime, Find Cookies I, Cookies IICookies III and just print the pages.
  • Printable Moravian Spice, My Gingerbread Cookie of Choice. I love their thin crispy molasses rich flavor.
  • If you love Spice Cookies, this is your collection of recipes. Many kinds, including some unusual flavors (Chai, anyone?).  The videos are very helpful and give great tips.
  • Christmas Cookie Collection are some of my old recipes and some new.

Now, you have a great collection of recipes to start your holiday baking. What are you waiting for? Many of these pages include helpful tips to make sure your efforts are a success, and they are tested by years with my family, so I am pretty sure your family will love them, too.

Have fun with this part of the Christmas season. Fill your house with the smell of delicious cookies baking and coming fresh from your oven. It only takes a few sessions and one recipe at a time to make a really happy and festive atmosphere.

Yes, we have to watch our calories, but that is when we generously give away platters of homebaked goodies to grateful friends!

 

Kifli : Traditional Hungarian Pastry Cookies

This recipe was a family recipe given to me many years ago by a friend. It was passed down through her family and is one of my personal favorites. It makes a large amount of cookies, but they can be frozen and are coveted treats, so give them as gifts (including a printed copy of the recipe).

I have a short list of cookies that must be baked for Christmas time. This is on the short list. I put this recipe on the web back in 1999 when I first started the Loving Christmas site on Geocities. There are probably many copies by now, but this is the one that I have personally baked throughout the years. Try it! I guarantee it will become a favorite.

Petrezselymes Krumpli, Parsleyed Potatoes

This is a simple Hungarian sidedish. My mother made it all the time when I was growing up. Later, I made it for my family. It dresses up the potatoes and goes very well with many of the typical Hungarian flavors.

10 Really Cute, Yummy Appetizer Ideas

Let’s Start With Something Savory

Like little dinner entrees, many of the new appetizers are now miniature versions of full size favorites and treats. I like this one for spaghetti and meatballs. then try some of the healthy ones with mainly veggies, or dig into one of the many that feature cream cheese. Even some that serve as little desserts.

1. Tiny Spaghetti And Meatballs


Spaghetti and Meatball Appetizers
Print Recipe
Servings Prep Time
12 appetizers 15 min
Cook Time
30 min
Servings Prep Time
12 appetizers 15 min
Cook Time
30 min
Spaghetti and Meatball Appetizers
Print Recipe
Servings Prep Time
12 appetizers 15 min
Cook Time
30 min
Servings Prep Time
12 appetizers 15 min
Cook Time
30 min
Ingredients
Servings: appetizers
Instructions
  1. Cook spaghetti in the boiling water,until al dente, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
  2. Preheat oven to 375 degrees F. Spray 12 cup muffin tin with cooking spray.
  3. Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arrange noodles in each cup to create "nests".
  4. Top with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce for each one. Sprinkle remaining Parmesan cheese over the tops of all meatballs.
  5. Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter
Recipe Notes

Sprinkle with shredded parsley or arugula for color. Serve in a small pool of sauce if desired.

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2. Grilled Zucchini And Smoked Salmon Rolls


Grilled Zucchini, Cream Cheese, and Smoked Salmon Rolls
Print Recipe
Appetizer rolls made with a few easy ingredients of smoked salmon, zucchini, cream cheese, and minced peppers.
Servings Prep Time
4 15 min
Cook Time
15 min
Servings Prep Time
4 15 min
Cook Time
15 min
Grilled Zucchini, Cream Cheese, and Smoked Salmon Rolls
Print Recipe
Appetizer rolls made with a few easy ingredients of smoked salmon, zucchini, cream cheese, and minced peppers.
Servings Prep Time
4 15 min
Cook Time
15 min
Servings Prep Time
4 15 min
Cook Time
15 min
Ingredients
Servings:
Instructions
  1. roast red pepper halves,cool, mince
  2. mix with chili pepper and cream cheese
  3. spread cream cheese mixture on smoked salmon strips
  4. slice thin zucchini strips, lightly grill
  5. place salmon and cream cheese strips on top of grilled zucchini strips, roll up and secure with toothpicks
  6. Top with a couple sprigs of chive leaves
Recipe Notes

This pepper should be on your list to grow next year. It would be ideal for this recipe:

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3. Gussied Up Cream Cheese

cream cheese
Appetizer spread for crackers

Here is an idea from helloluvvy.com with just three ingredients:

  • Flattened and cutout cream cheese
  • Red pepper jelly
  • Jalapeno slivers

Just serve with a selection of crackers.
That sounds really yum, but I have a secret ingredient I like that would be perfect with this:
Harry and David’s Pepper and Onion Relish. Yes, that is what I would slather on top of the darling little cream cheese shapes (which btw, you could use cookie cutters to make any shape you wanted).

Just in case you need an easy access, try this link to the original ( there are other flavors for this popular relish)

I really think you should get it in bulk because over the year you will find all sorts of things that taste better with a dollop of this relish: eggs, sandwiches, cold meats, etc.

4. Lapsang Souchong (Tea) Eggs

Tea Egg Appetizerss
Print Recipe
Flavoring hard boiled eggs for a delightful appetizer ingredient
Servings Prep Time
12 24 hours
Cook Time Passive Time
2 hours 1 day
Servings Prep Time
12 24 hours
Cook Time Passive Time
2 hours 1 day
Tea Egg Appetizerss
Print Recipe
Flavoring hard boiled eggs for a delightful appetizer ingredient
Servings Prep Time
12 24 hours
Cook Time Passive Time
2 hours 1 day
Servings Prep Time
12 24 hours
Cook Time Passive Time
2 hours 1 day
Ingredients
Servings:
Instructions
  1. Cover eggs with water; bring to simmer; let sit for four minutes. Darin and rinse. Lightly crack the outside shell all over.
  2. Add all ingredients to the peppercorns in saucepan. Bring to boil then low simmer for 30 minutes. cool. Steep in liquid overnight.
  3. Take one cup of liquid and reduce by half. Mix 3 tablespoons of mayonnaise, sliced green onions, and cracked pepper in with reduced liquid.
  4. Peel 6 eggs, and slice. Chop the remaining peeled eggs and mix with the mayonnaise mixture to make an egg salad.
  5. Assemble appetizers: Put slices on rice crackers, top with a dollop of egg salad mixture, a sprig of cilantro and a bit of cracked black pepper.
Recipe Notes

This came from Savorthis on Food52. The tea eggs are an ancient Chinese delicacy that is wellknown in Chinese cooking.

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5. Caramel Grapes

grape appetizer
Source :fantasticfamilyfavorites.blogspot

Cute AND sweet! These make a nice change from the savories. Little fresh fruit bites are simply large juicy grapes dipped into caramel and then into chopped nuts (just like their big sister caramel apples). Make and serve right on the toothpicks.

6. Little Piglets

Making pigs in a blanket look like the real thing.

pigs in a blanket
Wrap the dough around the sausage, but with ears, eyes, and a nose.

Use this recipe for dough, and assemble around the pieces of sausage.

Dough For Piggies
Print Recipe
To make piglet appetizers use this recipe for the dough to wrap up the sausages.
Prep Time
3 hours
Cook Time
18 minutes
Prep Time
3 hours
Cook Time
18 minutes
Dough For Piggies
Print Recipe
To make piglet appetizers use this recipe for the dough to wrap up the sausages.
Prep Time
3 hours
Cook Time
18 minutes
Prep Time
3 hours
Cook Time
18 minutes
Ingredients
Servings:
Instructions
  1. Mix together the milk, sugar, and vegetable oil in a saucepan. Heat until the mixture is just below boiling. Let cool until lukewarm.
  2. Sprinkle the yeast over the liquid, waiting one minute
  3. Stir in 2 cups of flour, allow sticky, wet dough to rise for about 1 hour.
  4. After rising: Stir in the 1/4 cup flour, the baking powder, baking soda, and salt. Add in a little more flour til workable.
  5. Divide into 13 sections. Flatten dough balls into 4 inch rounds. Surround each 2 in. piece of sausage like a dumpling, making slightly oblong shape. Place on greased baking sheet, seam down. Finish al twelve sausage pieces.
  6. Let rise, covered, for 20-30 minutes; or until puffy.
  7. Preheat oven to 425 degrees F. Beat the egg and brush 3 of the dough balls with the egg wash. Take 13th ball of dough and make marble sized balls into snouts for pigs. Add to pig body and pierce with two toothpicks (which remain in while baking). Place eyes and then teardrop shaped ears.
  8. When all piglets are assembled bake for 18 minutes or until golden brown. Cool. Remove toothpicks.
Recipe Notes

This fun idea came from this blog, and tastes like the tried and true appetizer we all remember but with such a darling presentation that it looks brand new.

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7. Zucchini Parmesan Crisps

Zucchini Parmesan Crisps
Print Recipe
Crispy breaded veggies.
Servings Prep Time
4 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 15 minutes
Cook Time
10 minutes
Zucchini Parmesan Crisps
Print Recipe
Crispy breaded veggies.
Servings Prep Time
4 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 15 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat vegetable oil in a large skillet on medium heat
  2. Combine Parmeson cheese and Panko in a flat bottomed bowl.
  3. Dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture,
  4. Cooked breaded rounds in oil until evenly crisp and golden. (About a minute each side). drain on paper towels.
Recipe Notes

Found on Pinterest, these would be a very nice, hot appetizer.

Grow your own zucchini.

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zucchini appetizers
Delicious and pretty healthy

8. Mini Waffles And ?

Southern Living has them topped with chicken, but there are oodles of other things to make an appetizer that really stands out.

mini waffles
Mini waffles – idea and recipe on Southern Living

You will need a mini waffle maker iron for these. worth it if you have children or just want to make these as a regular appetizer base.

Topping could include:

  • Dipped in chocolate and sprinkles
  • Fruit and whipped cream
  • Bacon and scrambled egg with touch of salsa
  • Shredded BBQ pork or Chicken

9. Mini Potatoes

potatoes
via Pinterest

Your favorite potato, baby sized. Cook til golden brown, slice open and fill with your favorite topping. This one is simple sour cream and chives.

10. Fairy Toadstool Eggs

stuffed eggs
Cute for Christmas, Fairy Princess party or Summer get-together

Hard boil small or pullet sized eggs, peel. Prepare cherry tomato halves. either construct using hardboiled eggs or slice off top and scoop out yolk to mix with mayonnaise and mustard. Cap with cherry tomato half. Arrange on bed of Alfalfa sprouts. Crumble some feta cheese and apply to caps.

I hope these cute appetizer ideas get you inspired to add something special to the start of your holiday meals and parties.

The beginning image is from the recipe for tiny lemon tarts on The 350 Degree Oven made from 3 simple ready-made ingredients:
pie crust, lemon curd, and a dusting of powdered sugar.

Dough For Piggies

Using small sausage pieces, wrap in the dough and attach the features, bake and serve these cute little piglets.

Tea Egg Appetizers

A fascinatingly different taste for those who want an easy, yet exotic, appetizer. I have lots of eggs from my laying hens, and this sounds like good way to use them for either winter or summer parties and get-togethers.

Love Matcha Tea Flavor

Something about it always appeals to me, so Matcha cake, or Matcha powder sprinkled on tempura, or Matcha bread- to me, it’s all good.
Since I came across this recipe for Matcha bread, of course I had to record it.
 
It was adapted by  The Spoonful Blog from Tartelette, or inspired by- not sure which.

 Matcha tea is available on Amazon.

Matcha tea marbled tea cake

1⁄2 cup (1 stick) unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1.5 teaspoons matcha powder
1 teaspoon pure vanilla extract
1. Preheat oven to 350.

2. Butter a loaf pan. Line with a piece of parchment paper that covers bottom and long sides (leave some poking up from the pan to facilitate lifting the loaf out later). Butter the parchment paper.

3. Whisk flour, baking powder, baking soda and salt in a medium bowl. Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.

4. Portion out 1/3 of the batter into a small bowl. Mix in matcha powder, stirring well to combine.

5. Spread one-third of the plain batter into prepared pan. Use a small offset spatchula to ensure an even, flat layer. Dollop with 1/3 of matcha batter and use a spatchula to gently spread the matcha layer on the top of the other. Spread another third of the plain batter on top, followed by another third of the matcha batter. Repeat one more time so that the final layer is the rest of the matcha batter. Run a thin knife through batter to marbleize. Run spatchula over top to ensure the batter is flat in the end.

6. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool in pan on a wire cooking rack for a few minutes. Lift cake out by the parchment handles and allow to cool completely on rack.

The World Is Your Oyster

I consider oysters such a treat. That would number me in the minority of my family, but maybe part of a much greater group in the world. This post has to do with that bivalve, the oyster genus Ostrea, that should be enjoyed on many levels- the first being its delicious eating.

Oysters can be difficult to describe in what makes their flavor something some of us like so well. Have you ever wondered how to shuck a fresh oyster? I have. Always buying them prepared and in containers at the grocery store, it was with interest that I clicked on the video further down in this post, from “The Brooklyn Kitchen”.

How do you enjoy oysters? One of the ways my late Dad and I liked them was in turkey stuffing. My mother used to make oyster stew, but my favorite was steamed oysters from an oceanside shop in Florida (the Apalachicola oyster, “Shack Style with onions and colby cheese). Pick up the recipe before you surf on…
Here is something similar- just add a bit of Colby cheese:

Oyster Sauté

Ingredients
3 tablespoons butter
1 cup onion, sliced thin
1/2 cup celery, sliced thin
1 12-ounce container Florida oysters, drained, reserve liquid
2 teaspoons garlic, chopped
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons cornstarch

Preparation

Heat skillet on medium-high; add butter, onions and celery. Sauté until onions are translucent and beginning to turn brown. Add oysters, garlic and remaining ingredients except cornstarch; mix well. While mixture is cooking, dissolve cornstarch in oyster liquid; add slowly to skillet, stirring until thickened. Serve in 8-ounce gratin dish or over cous-cous, pasta or rice.

Ever wonder where that saying, “the world is your oyster” comes from? Circa the year 1600, William Shakespeare wrote his play “The Merry Wives Of Windsor’; and in Act 2, scene 2, 2–5 we find Pistol declaring: “Why then the world’s mine oyster/Which I with sword will open.” It is the equivalent of “Carpe Diem” or a declaration that all one wants is within ones grasp.


There are types of oysters… they are not all the same!
Apalachicola are my favorites. They are from the “Apalachicola Bay—thirty miles of shallow oyster paradise on the Florida panhandle—produces 90 percent of Florida’s oysters…it takes the oysters about three years to reach three inches. Apalachicola is the last place in the United States where wild oysters are still harvested by tongs from small boats.”
Read all about oysters at The Oyster Guide, where you can also profile “What Kind of Oyster Eater are You?”

My friend Joanne created the perfect Kitchen magnet (from Zazzle) for oyster lovers:


Of course, oysters are not just for eating, they produce pearls! At least a certain type that are not true oysters, produce pearls, and that has made the cultured pearl industry our main source of these beautiful sea gems. I have to say I would take a pearl over a diamond any day.

We will have to save the topic of pearls (also good mood helium), for another day….