7.7K reactions · 840 shares | Savory Upside Down Puff Pastries 🧀🍏🧅 Caramelized Onion | Apple | Gruyère Cheese I know we have seen these many times before on social media and I have made them in the past, although they were slightly different. But.. these are so good and my kids absolutely love them! These have some sweet and salty flavors from the honey, apple, caramelized onion and salty Gruyère cheese. Ingredients: Defrosted but cold puff pastry cut into 8 pieces Honey Sea salted butter Fresh Thyme Very thinly sliced Onions Very thinly sliced green apple Gruyère cheese Sea salt/ black pepper Brush top with egg wash/ more sea salt/ black pepper & fresh thyme Bake at 400- 425 until puffed and browned. #savory #puffpastry #sweetandsalty #foodgram | Joanna Moeller
How to Make a Charcuterie Board | Had a lot of fun making this BEAUTIFUL Charcuterie Board! Recipe at https://bit.ly/3HfaeFH | By Chef Billy Parisi | It doesn't matter what kind of party or get together you're throwing. A Charcuterie Board is always an amazing appetizer option. It looks beautiful, there's something for everybody, and it's super easy to put together. Charcuterie literally translates from French to English as deli. Now, ask yourself, what's at a deli? Fresh meats, cured meats, dried meats, and cheese. To me, these are the two most important things that every charcuterie board should have. Now, there are so many ways to do this, okay? This one is just my tape but there are some things to consider like balance of flavor. You should have some sweet, some spicy, some salty, some umami, and definitely the five main components which are meat, cheese, vegetables forward slash fruit, spreads, and crackers. The first thing you need to do though is figure out what you want to serve it on a platter or cutting board. Once you got that made up, we can start moving. Let's talk about meat. I've got an awesome selection of meats that I absolutely love. Got some prosciutto ham, some sopasada, little bit of salami, got some summer sausage, and I even have some beef sticks but don't let that limit you. Please whatever it is that you love. Maybe some ham, maybe a few other things. Even spec would be awesome. Okay, to start this off, thanks to the grocery store for already kind of fanning these out. We're just going to change the direction and shape a little bit kind of like little half moons. Put them at one side of the cutting board and the other. Now, for the bigger salami piece, you can serve these up a couple ways. Fold them over in half and then just sort of layer them and stack them down the side of a cutting board or you can another fold and put that in there so they're little sort of triangles and that's what I'm going to do I'm going to stack them up and fan them out just like this right on the cutting board okay now I'm going to work with this prosciutto ham it is kind of hard to do because it's so fragile and it will rip and tear it's okay to avoid anything looking crazy I just roll them up into little stacks like this and put them up like a little bundle of sticks perfect alright for the summer sausage sure to remove that outside paper it's like a wax paper so to speak and it just keeps it fresh after you've taken it off just make thin little slices now I do like to keep a little chunk of it really just for show obviously no one's going to take that last big piece and take a bite out of it or maybe they will but hopefully they don't and we're just going to fan out those pieces again it's going to look really really nice and then last but not least I'm just going to put those beef sticks in a little jar boom perfect starting to come together lots of room left to add quite a few more things. And definitely do not limit yourself when it comes to meat. What about more to della or ham or pepperoni? Get creative. Have some fun. Buy the things that you love to eat. Put them on your charcuterie board. Now for the cheese. This part is my favorite because I just love to pick and eat cheeses while I'm doing this. I've got some brie blue little bit of fontina, cheddar, lots of good combination of soft, medium, hard, and hard cheeses and even a spreadable one like love the combination. Speaking of brie, it's kind of a nice centerpiece. It's a pretty round piece. It's going to be awesome right there and because I like to show that it is a spreadable cheese. I take a little chunk out and make sure I put a knife or a little cheese knife in there. Let everyone know, hey, this is spreadable and for the Fontina, I'm just going to cut little rectangles. Okay, you can cut them into squares however you want. Again, this is all about you my friends and what you're serving up to your guest. Once they are sliced in the little rectangles just going to fan them out put them on one side of the salami and the other side of the summer sausage it doesn't have to be so perfect like this just sort of kind of taught that way and because our Asiago are already nice little triangles just going to keep slicing that through and keep those little shapes and similar to our Fontina I'm going to put some on one side of the cutting board on the other side of the salami and the same thing at the far end keep it nice and symmetrical who knows? We may be moving some things around and for the cheddar, I've got a really nice aged cheddar. I will say this, when it comes to working with really aged cheddars, if you cut them into really small pieces, they may start to break down a little bit. Totally fine. Don't stress out. We're still going to make it look beautiful. I'm going to cut these into little medium dices. Want some nice bite-sized pieces here and we're going to take a good handful and put it right over on our tracuter board. Yep, already gotta start moving some up, let's pull back our soap and put a few handfuls there. Now, a little secret, don't put all the cheese out. Save a little to the side, keep it wrapped up because you want to replenish your charcuterie board throughout the night. Keep it going and keep it nice and full. Now, for the blue cheese, I'm going to cut off a little wedge at the top just like this and for the other bigger piece, what I'm going to do is just crumble it up. You want these to be little pieces. Blue cheese is incredibly strong flavor and noone likes a huge chunk I'm telling you so nice little bite size pieces maybe little quarter to a half inch chunks that's it and to set that up we're going to put that little block wedge right there and then apply all the crumbles just right in front of it and remember keep some to the side so you can replenish all throughout the night when you're serving up this charcuterie board and it doesn't stop there what about gouda or havarti or feta see the options are endless just because I like a combination of soft, hard, and spreadable cheeses, you can pick whatever you want. What's your favorite cheeses? Put them on there. Okay, now for the veg and fruit. So much good stuff here and you can have a field day with whatever you like. Fresh, salted, cured, pickled, brine. You name it. All are acceptable. I've got some pears. I've got some grapes, some dried fruits even. Got lots of canned little vegetables, lots of goodies here. When it comes to plating this up, it's really about finding room. The most important things are on there with the cheese and meat. So, adding all the fruit and veg is about making room, pushing some things around. I like to keep something symmetrical like I was telling you before. Some on one side, the exact same thing on the other or a like piece on the other. Had to move the cheese around. There wasn't enough room so I stacked up our Asiago and just doubled it up on the one side, totally fine. Got some caper berries, some cornachones, gray dried plums you name it it is starting to come together my friends still plenty of room though we've got some spreads and some crackers coming up right around the corner for me when it comes to fruit it's all about seasonality because berries aren't in season in those winter and fall months they shouldn't really be on the charcuterie board if you're serving it up during those time periods think about your apples or pears or persimmons all those great winter fruits you can put on there save the berries for your summer charcuterie board for vegetables personally I just like a common of salty and fresh. You can pick what you want. Okay, now for the spreads. I've got a fig and orange spread. It's got a little tart in there from the citrus. You could do a tart cherry spread or even a citrus spread to get some nice good tart flavors in there. I know I said tart like 10 times. Now, for some mustard, a little bit of spice. I like whole grain mustard. You could get a spicy mustard in there as well and then last but not least for some sweetness, got a little bit of honey. This is just to help round off some of those salt and spicy flavors on your cracker. Now, the spreads are definitely optional as well but I do like thinking of the balance of flavors. So, I like a good spice like a good mustard. I like tart maybe found in a jam or sweetness found in honey or another fruit spread. This is just me. Again, totally up to you. Okay, last but not least, crackers. My only really train of thought here is shape and size and different flowers. I've got a wafer of buttercracker and an artisan rye cracker. So, now it's time to scoot everything in and make even more room. Add your crackers all around the outside. Keep all of your show pieces in the center. The crackers aren't any special highlight but all those meats, those cheeses, those fruits, that's what we want to do. You may need to lift some things up. Tuck the crackers underneath. Make sure there's no crack crackers. Keep it nice and fresh. And then here's a little trick bonus. Maybe it's a sixth component. I'm going to add some nuts wherever there's any little gaps around the cheeses just to help fill it in to make it look really full. Got some almonds, got some of those spicy pistachios, going to be perfect on this. It is looking gorgeous, my friends. Crackers are, well, I'm not even really sure, honestly, other than what I offered up as options. I mean, you can definitely choose whatever crackers you want but even understanding the fundamental basics of flavors and putting all those things together in one board so that when take a mouthful, you can get sweet and spicy and salty. All those flavors together. Putting those things into practice to help elevate your everyday cooking. I'm telling you, this charcuterie board is a win no matter what time of year it is. Let's have one more look at this beauty. Absolutely amazing and do not forget to add spoons and knives so people can pick this up with these. Maybe even some tongs. This is incredible and it is a fan favorite. Let's for sure get in this.
209K views · 1.7K reactions | Hoagie Dip! Ingredients: Turkey - 1/2lb Ham - 1/2lb Salami - 1/2lb Pepperoni - 1/2lb Provolone - 1/2lb Red Onion - 1/2 Shredded Lettuce - 3c Mayo - 1+ c Red Wine Vinegar - 3tbsp Italian Seasoning Hot Cherry Pepper Hoagie Spread - 2tbsp Italian Bread Directions: 1. This is one of the easiest dips you’ll ever make for an event! All you have to do is chop everything up, mix and you’re set! 2. I used a half pound of all the deli meats and the cheese. But the best thing about this recipe is that it’s fully customizable! But my usual is turkey, ham, salami and pepperoni. Then some provolone cheese. I cut up a head of romaine lettuce but you can always just buy the pre shredded. I made this the day before so I didn’t put it in the dip until ready to serve. 3. Combine everything to a large bowl and then add in your mayo. I did a little over one cup but, again, you can add as little or as much as you want. Then 3tbsp tablespoons of red wine vinegar, some Italian seasoning and then my secret weapon is the hot cherry pepper spread. 4. Serve it with chips, but I prefer some nice Italian bread. Enjoy! #hoagiedip #hoagie #dip #holidayfood #christmasfood #christmas #Simplemeal #simplerecipe #food #foodie #foodtok #cooking #cookingtok #dinnerforkids #cookingtiktok #cookingathometiktoktv #cookingathome #homecook #homecooked #recipe #recipes #easyrecipe #easyrecipes #easymeal #easydinner #dinnerideas #fy #fyp #foryou #foryoupage #trending #asmr #fyppppppppppppppppppppppppp | ithinkicancook
9K views · 183 reactions | My #1 cocktail meatballs! Back in my catering and cookbook days, these hoisin meatballs were always a favourite. Tender and flavourful, you’ve gotta... | By Rose Reisman | Is the number one cocktail meatball you'll ever try. Promise me you give this a shot. They are sensational. During my catering days and my cookbooks these were the number one meatballs that everyone rated as the best. Mm. Tender. Sweet and tangy. You gotta serve these up for your next party. Perfect for this time of year.
1.3K views · 24K reactions | Recipe 🔽🔽🔽🔽 Start by rolling out your dough or just getting some premade from the store. Place on Parchment paper and separate your mozzarella cheese sticks on the dough giving yourself about a 1/2" gap. Add Pepperoni (or your favorite toppings) and use egg wash on the edges and between the cheese sticks so the dough sticks together with ease. tume abagn sticks together will ease. Fold your dough over the cheese sticks and press down firmly along the edges and between the cheese to make cutting the bread once they're cooked, into easy individual breadsticks. Cover the top of dough in more egg wash Bake at 400-425° for 10-12 minutes, until golden brown. Once done, cover in garlic herb butter Slice into individual cheese sticks- wash. Bake at 400-425° for 10-12 minutes, until golden brown. Once done, cover in garlic herb butter. Slice into individual cheese sticks- serve with marinara or without- you do you! | Cocinando para tí
321K views · 3K reactions | Simpler than you imagine. The best appetizer recipe, from puff pastry Ingredients: puff pastry: 800 g (28 oz) ham: 200 g (7.1 oz) cheese cream: 100 g (3.5 oz) mozzarella: 150 g (5.3 oz) eggs: 1 pc cheese: 100 g (3.5 oz) garlic: 2 cloves parmesan: 50 g (1.8 oz) cheese cream: 50 g (1.8 oz) melted butter: 60 g (2.1 oz) soy sauce: 20 ml (0.7 fl oz) salt: 7 g (0.2 oz) black pepper: 3 g (0.1 oz) vegetable oil: 20 ml (0.7 fl oz) | Appetizing.tv
14K views · 3.7K reactions | 👇The crunch is too good💕 💝For this recipe and our 240+ recipe E-book. See our profile or Comment the word “recipe” and we’ll send you a message💝 Feta Bites Ingredients: 1 block of feta cheese, cut into strips 8 sheets of filo pastry 1/4 cup honey 1 tsp dried oregano 1/2 tsp paprika 1/2 tsp black pepper Olive oil for brushing Instructions: Prepare filo pastry: Lay out one sheet of filo pastry and brush with olive oil. Layer a second sheet on top and brush again with oil. Repeat with remaining sheets. Add feta: Line the edge of the filo pastry with strips of feta cheese. Drizzle honey over the feta and sprinkle with oregano, paprika, and black pepper. Roll and cut: Roll the filo tightly from the feta-lined edge. Cut the roll into small pieces and place each in a muffin tin. Bake: Preheat oven to 350°F (175°C). Bake for 15-20 minutes or until golden and crisp. 💝For this recipe and our 240+ recipe E-book. See our profile or Comment the word “recipe” and we’ll send you a message💝 Footage: @ recipesbyvictoria 📍Save for Later📍 #girls #food #health #reels | Nowbynaturesupps
229K views · 2.7K reactions | Simpler than you imagine. The best appetizer recipe, from puff pastry Ingredients: puff pastry: 250 g (8.8 oz) soft butter: 70 g (2.5 oz) mushrooms: 100 g (3.5 oz) salt: 2 g (0.1 oz) black pepper: 2 g (0.1 oz) onion: 1 pc bacon: 150 g (5.3 oz) cheese cream: 50 g (1.8 oz) mozzarella: 100 g (3.5 oz) puff pastry: 250 g (8.8 oz) | Appetizing.tv
1.2M views · 15K reactions | The famous puff pastry appetizer that is driving the world crazy Ingredients: puff pastry: 400 g (14 oz) cheese cream: 200 g (7.1 oz) boiled eggs: 2 pc ham: 150 g (5.3 oz) cheese: 100 g (3.5 oz) pickled cucumbers: 3 pc parmesan: 100 g (3.5 oz) parsley: 10 g (0.4 oz) eggs: 1 pc | Appetizing.tv
258K views · 18K reactions | Capicola Pesto Rose Tarts are a simple way to make yourself look like an incredibly talented baker with very little effort. These beautiful but simple savory tarts combine capicola (but you can also use salami or pepperoni), mozzarella and pesto all wrapped in puff pastry. They are perfect as an appetizer, for a picnic, to serve alongside a bowl of soup or even an on-the-go breakfast. . . . Capicola Pesto Pastry Roses . . . 1 package (2 sheets) puff pastry, thawed Mozzarella slices in a round shape and then cut in half Capicola slices Basil pesto (I think assembly of these roses will make totally sense when you watch the video. They are simple to put together)
Preheat oven to 400F. Spray a 6-cup large muffin tin with non-stick spray.Set aside. I do use a large muffin tin because I like the size of them better. I’ve never made in a regular muffin tin so if you try, let us know how they turn out!
Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Roll the dough out slightly and cut into 4 strips (reference the video) You can repeat this with the second sheet if you want to make 8 roses.
Spread some pesto on a strip of dough. Lay some pieces of mozzarella down the strip and then arrange the capicola slices in a shingle pattern on the top edge of one of the strips of dough, overlapping one another and making sure the top of the capicola sticks out over the top edge of the strip.
Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the strip to resemble a rose. Unfold the capicola pieces so that they resemble the leaves of a rose. Place the rose into one of the cups of the prepared muffin tin. Repeat with the other strips.
Bake for 40-45 minutes or until golden brown. Remove from the oven. . . . . . . . #puffpastry #salami #capicola | Diane Morrisey
6.1M views · 81K reactions | Best Party Appetizer | Best Party Appetizer Rachel makes a bloomin' quesadilla that's perfect for game day, parties and more! #viralpost #easyrecipes #food #yum | By Rae in the Life | Taking a stack of flour tortillas, chop them in half. Y'all ready for this? Next, you're going to take rotisserie chicken and shred it up in your food processor or four chicken breast. Then, dump in one can of Rotel, one block of shredded Colby Jack cheese, half of a cup to one cup depending on how much sour cream you like right into your mixing bowl as well as half of a package of taco seasoning. I like to use the lower sodium seasoning because the cheese has a ton of salt in it. Just mix everything together until all of that chicken is fully coated in the sour cream cheese and rotel mixture. Set this aside and let's get to work. This is only going to take you about 10 minutes to put together. Put a scoop of that mixture onto each one of your tortilla half moons and roll it up to create a cone. Look at how cool these look. Only takes a second or two to line them out on the tray and put a thin coating of cheese. Now, I put a cup in the center of my tray just to kind of keep things on center. You don't have to do that. Just continue to move around and create three layers of your quesadillas. Then put this in the oven at 350 for about 15 minutes until everything's melted and browned. Make sure you take the glass bowl out if it's not oven safe. Then replace it, add some salsa, garnish with some cilantro, a slice of lime, and you are ready to serve. This is awesome for parties, taco night. It's fun for the kids to help make and enjoy. I hope you left this recipe. Don't forget to share and let me know what you think in the comments. Mm mm mm.
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