While I love to cook more elaborate dinners, we do things a little differently here for New Year's Eve. Our family tradition involves appetizers to keep us satiated through the 4 hours of TV coverage with the highlight of our "meal" being steamed crab legs.
Here are two of the appetizers we make. Very simple, great for any occasion, and easy to make!
Serpente
History: Serpente is a dish I first had when I lived in Italy. It is basically a loaf of bread with prosciutto and mozzarella cheese baked in. If you're really creative you can make decorate your "serpent" with food coloring to make it look more serpent like. That's how this dish got its name. You can do it the hard way or the easy way. Whichever you prefer. The "hard way" involves making your own french bread dough from scratch. The "easy" way involves buying a tube of Pillsbury French Bread dough.
Difficulty: Easy
Time: 35 minutes
Family Rating: Everyone approves!
Key Tools: Cookie sheet or glass dish 9x13
Ingredients:
1 tube of French bread dough
1 ball of mozzarella cheese (you can try using shredded, but I use the soft ball)
4 slices of Prosciutto (you can get this at most delis or prepackaged. If you have to do prepackaged, you'll have way more than you need so plan on making something else that needs prosciutto too--like chicken cordon bleu--will post that recipe too.)
Pizza or Spaghetti sauce for dipping is optional
Pizza or Spaghetti sauce for dipping is optional
Process:
1) Preheat oven to 350 (or whatever the bread dough says) Open up the dough. Find the seam side and with a sharp knife, carefully cut through the bread without cutting all the way through to make a "chamber" for the prosciutto and cheese.
2) Lay open the bread and put down slices of prosciutto and cheese.
3) Pull the cut edges together and pinch to seal.
4) Roll the loaf over, seam side down. Make a few cross cuts on the top of the bread and/or decorate with a food coloring/egg wash if you desire.
5) Bake at 350 on a cookie sheet or in a glass dish for 25-35 minutes per the instructions on the tube of dough.
6) Allow to cool for a few minutes. Then slice and serve. Pizza or Spaghetti sauce can be used for dipping.
1) Preheat oven to 350 (or whatever the bread dough says) Open up the dough. Find the seam side and with a sharp knife, carefully cut through the bread without cutting all the way through to make a "chamber" for the prosciutto and cheese.
2) Lay open the bread and put down slices of prosciutto and cheese.
3) Pull the cut edges together and pinch to seal.
4) Roll the loaf over, seam side down. Make a few cross cuts on the top of the bread and/or decorate with a food coloring/egg wash if you desire.
5) Bake at 350 on a cookie sheet or in a glass dish for 25-35 minutes per the instructions on the tube of dough.
6) Allow to cool for a few minutes. Then slice and serve. Pizza or Spaghetti sauce can be used for dipping.
Cucumber on Rye or Pumpernickel with Dill Dip
History: No idea. Have had this particular appetizer since I have memory of making appetizers. It's so easy that it's just become a habit!
Difficulty: Easy
Time: 10
Family Rating: Everyone approves! Also a great "project" for kids.
Key Tools: A platter
Ingredients:
You can either buy dill dip pre made
-or-
1 packet Hidden Valley Farm Dill Dip (found in salad dressing aisle)
1 12oz tub of sour cream
-and-
1 large cucumber
1 package "cocktail" pumpernickel or rye bread (usually found in the deli, not in the bread aisle)
Process:
1) Make dill dip by combining 1 packet of dip mix with the sour cream.
2) Lay out several pieces of the cocktail bread on a platter. They should not overlap.
3) With a spoon, place a dollop of the dill dip in the center of each piece of bread.
4) Wash cucumber and dry. Slice into 1/4 thick slice or so. (okay to leave skin on or you may peel)
5) Place a piece of cucumber over the dollop of dip.
Refrigerate til ready to serve.
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