COCKTAILS

GIMLET
INGREDIENTS
- 2 1/2 ounces gin
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce simple syrup
- Garnish: lime wheel
PROCEDURE
1. Add the gin, lime juice and simple syrup to a shaker with ice and shake until well-chilled.
2. Strain into a chilled cocktail glass or an rocks glass filled with fresh ice.
3. Garnish with a lime wheel.

FABIOLA COCKTAIL
INGREDIENTS
- 3/4 ounce brandy
- 3/4 ounce sweet vermouth
- 3/4 ounce brandy-based orange liqueur
PROCEDURE
1. Gather the ingredients
2. In a cocktail shaker filled with ice, pour the brandy, sweet vermouth, and orange liqueur.
3. Shake well.
4. Strain into a chilled cocktail glass.
5. Serve and enjoy.

CANAPÉS

EGG AND BACON CANAPÉS

INGREDIENTS
- 3 hard boiled eggs, peeled
- 3 slices whole wheat or white toast
- ¼ cup (60 mL) low-fat mayonnaise
- ½ tsp (2.5 mL) Dijon mustard
- 1 tsp (5 mL) chopped fresh herbs (such as dill, chives or tarragon) plus additional for garnish
- Dash hot sauce
- Pinch freshly ground pepper
- 2 slices cooked bacon, cut into bite-sized pieces
PROCEDURE
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into ¼ inch (1 cm) slices.
 2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.
4. To assemble: Top toast with 1 egg slice, ¼ tsp (1.25 mL) dollop of mayonnaise, a piece of bacon and garnish with
fresh herbs.

CUCUMBER CANAPÉS
INGREDIENTS
- 1 cup mayonnaise
- 3 ounces cream cheese, softened
- 1 tablespoon grated onion
- 1 tablespoon minced chives
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- 1/8 teaspoon curry powder
- 1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
- 1 loaf (1 pound) white or rye bread
- 2 medium cucumbers, scored and thinly sliced
- Diced pimientos and additional dill weed
PROCEDURE
1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire
sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
2. Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with
cucumber slices. Garnish with pimientos and dill.

HORS D’ OEUVRES

ABALONE HORS D'OEUVRES

INGREDIENTS
- 12 slices bacon
- 12 pieces Monterey jack, pepper jack, or fresh mozzarella cheese, cut into strips
- 12 (1-ounce) abalone steaks
PROCEDURE
1. Preheat oven to 350 degrees F.
2. Place the bacon strips on a rimmed baking sheet. Bake until bacon is about halfway cooked, about 5 to 10
minutes, making sure not to crisp the bacon. Remove the bacon from the oven, drain on paper towels and cool.
3. Place a piece of cheese on top of each steak and roll the steak up around the cheese. Wrap a piece of bacon around
each steak, covering as much of the exposed steak as possible. Cut off any excess bacon and secure the rolls with
a toothpick.
4. Grill abalone rolls, turning once, until the bacon is browned and crisp and the cheese begins to melt out the ends,
about 2 minutes.
CRANBERRY ENDIVE HORS D'OEUVRES
INGREDIENTS
- 4 ounces cream cheese, softened
- 2 tablespoons apple jelly
- 1/3 cup crumbled blue cheese
- 1/4 cup dried cranberries, chopped
- 24 leaves Belgian endive
- 1/4 cup chopped pecans, toasted
PROCEDURE
1. In a large bowl, beat cream cheese and jelly until smooth.
2. Stir in cheese and cranberries.
3. Spoon heaping teaspoonfuls onto each endive leaf.
4. Sprinkle with pecans.

RELISHES/CRUDITÉS

BASIC FRENCH-STYLE CRUDITÉS

INGREDIENTS
- 2 cups carrots, cut into thin sticks
- 2 cups red bell peppers, cut into strips
- 2 cups asparagus spears, trimmed
- 2 cups celery, cut into in thin sticks
- 1 1/3 cups vinaigrette dressing
PROCEDURE
1. Gather the ingredients.
2. Keeping them separate, put the carrots, peppers, asparagus spears, and celery each into their own bowl.
3. Toss each vegetable with 1/3 cup dressing; cover and chill for at least 8 hours.
4. Remove the vegetables from the dressing and arrange them on a platter.
5. Serve cold and enjoy.

CAESAR DIP WITH CRUDITES

INGREDIENTS
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 garlic clove, pressed
- 1 anchovy fillet, mashed
- Small romaine leaves
- Assorted fresh vegetables
INGREDIENTS
1. Mix first 6 ingredients in small bowl.
2. Season dip with salt and pepper.
3. Serve with lettuce and vegetables.

PETITE SALADS

PETITE PEA TOMATO SALAD

INGREDIENTS
- 2 plum tomatoes, seeded and cut into thin strips
- 1/2 cup frozen petite peas, thawed
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon dried basil
- 1/8 teaspoon pepper
- 1-1/2 cups shredded lettuce
PROCEDURE
1. In a small bowl, combine the tomatoes and peas.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper;
shake well.
3. Pour over tomato mixture and toss to coat.
4. Serve over lettuce.

PETITE GREEN SALAD

INGREDIENTS
- 2 tablespoons lemon juice
- 2 to 4 tablespoons extra-virgin olive oil, or to taste
- Salt and freshly ground pepper to taste
- 6 to 7 cups mixed baby salad greens or baby spinach
- 12 to 24 uncooked tips of slim asparagus (optional)
PROCEDURE
1. Combine the lemon juice, olive oil and a pinch of salt and pepper in a small bowl and whisk to blend; or combine
them in a small jar, cover and shake well to blend. Taste and adjust the seasoning as desired.
2. Shortly before serving, put the greens in a large bowl. Add 3 tablespoons of the dressing and toss with the greens.
Gradually add more dressing as needed, adding just enough to moisten the greens. Taste and adjust seasoning. If
adding asparagus tips, use them to top each portion.
CHIPS AND DIPS

NACHOS CHIPS AND DIPS

INGREDIENTS:
- 2 Tbsp oil
- 1/3 cup onion, red, chopped
- 100 g beef, ground
- 1/4 cup button mushroom, canned, sliced
- 1/2 cup DEL MONTE Italian Style Spaghetti Sauce (250g)
- 5 cup nachos or tortilla chips
- 1/4 cup tomato, seeded and diced
- 1/2 cup cheese spread
- sour cream, optional
PROCEDURE
1. Sauté onion and beef until cooked. Add mushrooms. Cook for 2 minutes.
2. Add DEL MONTE Italian Style Spaghetti Sauce. Cook while stirring for 5 minutes or until slightly dry. Set aside.
3. Arrange chips on plate. Top with sautéed mixture and tomatoes. Drizzle with cheese spread. Serve with sour
cream if desired. Serve immediately.

POTATO CHIPS WITH BLUE CHEESE DIP

INGREDIENTS
- ⅓ cup (1 1/2 ounces) finely crumbled blue cheese
- ⅓ cup fat-free sour cream
- 2 tablespoons light mayonnaise
- 2 tablespoons skim milk
- ¼ teaspoon Worcestershire sauce
- 1 pound russet potato, thinly sliced (about 1 large), divided
- Cooking spray
- ½ teaspoon salt, divided
PROCEDURE
1. Preheat oven to 400°. Place baking sheet in oven.
2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking
sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices
over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4
teaspoon salt. Serve immediately with blue cheese mixture.

FRESH FRUITS AND VEGETABLES

FRESH FRUIT AND VEGETABLE SALAD WITH CHILE AND LIME
INGREDIENTS
- 1 small jicama
- 1 small English cucumber
- 1 small ripe cantaloupe
- 1 small ripe pineapple
- 1 small ripe mango
- 1 cup raspberries
- 2 to 3 tablespoons honey
- 2 limes, juiced
- Zest of 1 lime
- Kosher salt
- Ground chile piquin
PROCEDURE
1. Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the
cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe,
discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the
pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice.
Peel the mango, cut off the cheeks, and thinly slice.
2. Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile
powder to taste.
3. Cover and marinate in the refrigerator for at least 30 minutes before serving.

FRUIT AND VEGETABLE APPETIZER BOARD

INGREDIENTS
- 1-½ cup fresh mushrooms
- 1-½ cup butternut squash
- 1-½ cup baby carrots
- 1-½ cup cherry tomatoes
- 1-½ yellow pepper, sliced
- 1-½ cup watermelon, sliced
- 1-½ cup pineapple, sliced
- 1-½ cup strawberries
- 2 cups gluten free crackers
- 8 slices french bread, sliced into small pieces
- 2 tablespoon olive oil optional
- ½ teaspoon salt
- ¼ teaspoon pepper
PROCEDURE
1. Brush grill with olive oil. Sprinkle salt and pepper on butternut squash and mushrooms, and add to grill. Grill
approximately 4-6 minutes or until cooked but still slightly firm.
2. Sliced fruits and vegetables as indicated. Add any other fruits or vegetables that you have and would like to add
to the dips. Slice bread. Serve vegetables with zucchini onion dip and kale spinach avocado dip and fruits with
sweet fig dip. Garnish dips with your favorite herbs. I used garlic chives for the vegetable dips and cilantro for
the sweet fig dip.
FINGER FOODS

MINI CHEESE BALLS ON A STICK--FUN FINGER FOOD

INGREDIENTS
- cream cheese: either regular or low-fat, brick style, not the spreadable type
- blue cheese: or other strong-flavoured cheese
- dried cranberries
- pecans: or walnuts, or bacon crumbles
PROCEDURE
- Start by toasting the pecans in the oven, then finely chop them.
- Cut the block of cream cheese into cubes, then process in a food processor until softened.
- Add the dried cranberries, pulse a few times until chopped.
- Add softened blue cheese, and pulse until combined.
- Roll the mixture into little balls about ¾ to 1 inch in diameter.
- Roll in chopped nuts or bacon crumbles and refrigerate for about 2 hours.
- Just before serving, push a pretzel or a fancy toothpick in the center and bam! A fun finger food is ready for party
time!

SMOKY BACON-WRAPPED HOW DOG APPETIZER BITES

INGREDIENTS
- 16 slices OSCAR MAYER Center Cut Bacon, cut crosswise in half
- 1 pkg. (14 oz.) OSCAR MAYER Selects Uncured Angus Beef Franks, each cut into 4 pieces
PROCEDURE
1. Heat oven to 400ºF.
2. Wrap bacon around frank pieces; secure with wooden toothpicks.
3. Place on rimmed baking sheet.
4. Bake 25 min. or until bacon is crisp, turning after 15 min.
Cocktails – These are usually fruit/vegetable juices such as lemonade or tomato juice mixed with
alcohol and is served cold.
Canapés – These are small pieces of bread, toast or crackers spread or topped with a highly seasoned
food mixture made of any of the following: anchovies crabmeat, shrimps, chickens, meat, eggs, chicken,
liver, hams, and bacon, sausages, luncheon meat and cold cuts or combinations of these. It is made out
of thin slices of bread in different shapes. The bread may be sautéed in butter, toasted, or dipped in a
well-seasoned mixture of egg, cheese, fish, or meat, and then deep fat fried. It is a finger food consisting
of three parts: a base, a spread or topping, and garnishes. It may be served hot or cold. There are no such
recipes for the making of canapés. You may have your own combination and choices of several different
colored items on the cut pieces of bread, toasted or fried, and biscuits, etc.
Hors D’ Oeuvres - refers to small portions savory dish. It is a combination of canapés, spicy meat olives,
stuffed celery, pickled radishes, cheese, and fish. It is served on individual plate or sometimes placed on
a platter and passed around. Hors d’oeuvres may be served cold or hot.
Relishes/Crudités - are pickled items consist of raw, crisp sliced vegetables such as carrot sticks
typically dipped in vinaigrette. Relishes are generally placed before the guest in a slightly, deep, boat
shape dish.
Petite Salads - These are salads that are generally served in small quantities. It is artistically arranged
and shows the characteristics found in most salads.
Chips and Dips - These are crisps served with dip. It may be potato chips, crackers, and raw vegetables
accompanied by an appropriate dip. Proper consistency in preparing this important for many dips. It must
not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.
Fresh Fruits and Vegetables - are the simplest appetizers. Fruits are good appetizers because they give
an attractive appearance, fragrance, appealing taste, and delicious flavor. For example, you could serve
a platter of thinly sliced cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider
serving red and green grapes, as well as chunks of mango with toothpicks inserted in them. Since
appetizers are always easy to pick up with their fingers, they should never be drippy or messy.
Finger foods - are a variety of appetizers wherein the only requirement is that you keep everything small
enough to be picked up with the fingers and eaten with little mess. If you want to serve your favorite
homemade sausages, cut them into small pieces, wrap them with a small piece of pastry shell and bake.
Or serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual
quiches filled with ham and cheese is another good option.

Recipe Book In T.L.E

(Appetizers)

Submitted by: Submitted to:

Ayela R. Sayson Mr. Marlon Ferriol

9 – A. Molina