APPETIZER

PEPPER POPPERS RECIPE

INGREDIENTS
 1 package (8 ounces) cream cheese, softened

 1 cup shredded sharp cheddar cheese

 1 cup shredded Monterey Jack cheese

 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked

and crumbled
 1/4 teaspoon salt

 1/4 teaspoon garlic powder

 1/4 teaspoon chili powder

 1 pound fresh jalapenos, halved lengthwise and seed-

ed
 1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing

INSTRUCTIONS
In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about
2 tablespoonfuls into each pepper half. Roll in bread crumbs.

Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15

minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve
with sour cream, dip or dressing. Yield:about 2 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
 APPETIZER
GLAZED CHICKEN
WINGS RECIPE

INGREDIENTS
2-1/2 pounds chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce

INSTRUCTIONS
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 24 servings

Cut chicken wings into three sections; discard wing tip section. Place in a greased 13x9-in.
baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, un-
covered, at 350° for 50-60 minutes or until chicken juices run clear. Yield: 2 dozen.
 APPETIZER
HONEY-GARLIC GLAZED
MEATBALLS RECIPE

INGREDIENTS
2 large eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
3/4 cup ketchup
1/2 cup honey
3 tablespoons soy sauce

INSTRUCTIONS
 In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crum-
ble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in
shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no
longer pink.

 Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup,
honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10
minutes. Yield: 5-1/2 dozen.
 APPETIZER
TUNA SALAD
OVER CRACKERS
INGREDIENTS
1 can (6-oz) albacore tuna in water,
drained
5 tablespoons mayonnaise
1 tablespoon minced onion
2 teaspoons minced celery
1 teaspoon superfine mustard powder
A dash of ground black pepper
A dash of salt
1 pack of soda crackers or snack cracker

INSTRUCTIONS
 Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the ingredients to-
gether.

 Add mayonnaise and mustard powder. Continue to mix. Taste the mixture and add salt
and pepper as needed. Make sure that the ingredients are well blended.

 Refrigerate for at least 1 hour. Scoop a tablespoon of the mixture and top over crackers.

 Serve. Share and enjoy!

 APPETIZER
RED LENTIL
DUMPLINGS RECIPE
INGREDIENTS
1 basket cherry tomatoes, stemmed
1/2 cup extra virgin olive oil
1 tablespoon maple syrup
scant 1/2 teaspoon fine grain sea salt
3 cups cooked red lentils
1/3 - 1/2 cup water, plus more for cooking
4 garlic cloves, peeled
2 teaspoons smoked paprika, or to taste
1 teaspoon red chile flakes
round potsticker wrappers
flour, for dusting
clarified butter for pan-frying

INSTRUCTIONS

 Preheat the oven to 350F, and place a rack in the top third. Slice the tomatoes in half and place them on a rimmed bak-
ing sheet. In a small bowl, whisk together the 1/4 cup of the olive oil, maple syrup, and salt. Pour the mixture over the
tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stir-
ring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. If you aren't using the-
se immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the
baking dish or sheet. Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1
week in the refrigerator.
 Use a food processor or hand blender to puree the red lentils along with the water.
 In a small saucepan combine the remaining 1/4 cup of olive oil with the garlic, paprika, and chile flakes. Cook over gen-
tle heat until the oil barely comes to a simmer. Turn off heat, and allow to sit for a few minutes.
 Add the paprika oil to the pureed lentils, and then gently fold in the roasted tomatoes. Thin with a bit more water if
needed, you want the filling to be quite moist, but still able to hold shape. Season with a bit of salt, just enough that it
tastes good. Taste and make any necessary adjustments.
 Now, fill and shape the dumplings. Very lightly dust your counter top with a bit of flour. Place 12 wrappers on the
floured countertop, and add a small dollop of filling in each dumpling. Run a wet finger around the rim of each wrapper,
press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can. Crimp or pinch each
dumpling, and gently press it down against the counter to give it a flat base, so it sits upright. This base is also what
gets brown and crunchy - one of the things you're after. Repeat until you run out of wrappers or filling. Place the dump-
lings seam side up on a well-floured plate or baking sheet. The extra flour that sticks to the base gives extra crunch.
 At this point you can freeze any dumplings you know you aren't going to cook.
 To cook the dumplings, heat a scant tablespoon of clarified butter or oil in a large skillet over medium-high heat. Ar-
range dumplings in the pan, seam side up, with a sliver of space between each (so they don't stick together). Pan-fry
until the bottoms are golden, a few minutes. With a large lid in one hand, carefully and quickly add 1/3 cup / 80 ml
water to the pan, immediately cover, and cook the dumplings for a few minutes, or until the water is nearly evaporated.
 APPETIZER
DEVILED EGGS RECIPE

INGREDIENTS
1 tablespoon dill seed
1 dozen eggs
1/4 cup Greek yogurt
1 teaspoon extra-virgin olive oil, plus more to
serve
scant 1/2 teaspoon fine-grain sea salt
3 tablespoons finely snipped chives
2 tablespoons finely chopped chervil
1 tablespoon finely chopped dill
1/4 cup sliced almonds, toasted

INSTRUCTIONS

 Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes.
Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and
pestle.

 Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil,
then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a
large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into
the ice bath. When the eggs are cool, remove them and crack and peel.

 Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty
white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Con-
tinue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a
bit of time, but the result is worth it--the yolks become creamy, light, and airy.

 Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of
each for garnish. Mix well to incorporate. Use a spoon to gather small balls of yolk, then use
your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill
seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil.. Uncover and finish
cooking until all the water is gone - another minute or so. Dial back the heat if the bottoms are
getting too dark. Cook in batches, and serve drizzled with the scallion oil and spicy soy sauce.
 APPETIZER
LUMPIANG SHANGHAI
(SPRING ROLLS)
INGREDIENTS
2 pounds of ground pork
Philippine paper-thin lumpia wrappers
1⁄2 cup of green onions (scallions), chopped
2 teaspoons of ginger, minced
1 cup of onion, minced
1 cup of carrots, minced
2 teaspoons of garlic powder
1 tablespoon of salt
1 teaspoon of black pepper powder
cooking oil for deep frying

INSTRUCTIONS

1. Combine all the ingredients in a bowl, except for the lumpia wrapper and oil, and mix thoroughly.
2. Take a lumpia wrapper and place it on a flat surface with a straight edge facing towards you.
3. Then take a large spoonful of the mixture and arrange it in the lumpia wrapper making a long thin
row about 3⁄4 inch in diameter near the edge that’s closest to you.
4. Take the bottom edge of the wrapper and fold it towards the center over the filling.
5. Now take the left and right sides of the wrapper and fold them over the first fold.
6. Roll the lumpia towards the remaining edge.
7. Moisten the last edge of the wrapper with a little water to seal it.
8. Repeat these steps until you have used all the lumpia filling.
9. Place the prepared lumpia in a sealed container and put them in the refrigerator to cure for at least
24 hours before cooking.
10.When you are ready to cook the lumpia, heat the cooking oil in a wok over medium high.
11.Deep fry the lumpia, turning each piece to cook all sides evenly until they turn golden brown in col-
or.
12.Remove each piece of lumpia from wok as soon as they reach the right color and place them on pa-
per towels.
13.Let them cool for a few minutes before serving.
 Serve with your favorite dipping sauce.
 APPETIZER
SAPIN-SAPIN
(STEAMED COCONUT LAYER PUDDING)

INGREDIENTS
1 cup of powdered glutinous rice flour
1 can of condensed milk
4 cups of coconut cream
1 cup of sugar
purple food color
yellow food color
latik

INSTRUCTIONS
 In a mixing bowl, combine the glutinous rice flour and sugar.
 Mix these until well blended.
 Add the 2 cups of coconut cream and mix again.
 Now add the condensed milk.
 Whisk until it has a smooth consistency.
 Divide the mixture into three portions.
 Add yellow food coloring in the first portion until desired color is reached, then whisk until the color is evenly distribut-
ed.
 Now add purple food coloring in the second portion until the desired color is reached, then whisk until the color is even-
ly distributed.
 Leave the third portion as is, which should be an off white color.
 Preheat your steamer for about 5 minutes.
 Grease a baking pan with cooking oil or melted butter.
 Transfer the purple mixture to the pan.
 Place the pan in a steamer then let it cook for 20 minutes.
 Cover the lid of the steamer with a clean white cloth to prevent the water from dripping into the mixture. This will pre-
vent sapin-sapin from being soggy.
 After the 20 minutes has passed, check the mixture to see if it’s done. To be sure, insert a toothpick to the batter to see
if it is firm. If it comes out clean then it is done.
 Now pour the white mixture on top of the firm purple mixture.
 Steam again just the same as before, again with the lid on.
 Check the sapin-sapin in 30-35 minutes and test it with the toothpick again.
 Then add the yellow mixture on top of the last layer and continue to steam.
 Check the sapin-sapin with the toothpick again in about 1 hour. If the toothpick still gets batter on it when you check
let it keep steaming and check again every 5-10 minutes.
 When it is done, turn the heating element off.
 Let it cool completely before removing from the pan.
 Serve with prepared latik or toasted shredded coconut.