Easter appetizers

My sister and her husband are hosting Easter dinner.  I volunteered to do appetizers.  It is a big group – 16 people so I wanted some variety.  Here is what I’m bringing:

Blanched Asparagus with Wasabi Mayonnaise

This is always a hit and it is so easy to transport.

  • Asparagus spears, tough end broken off
  • 1 cup mayonnaise
  • 4 tsp low sodium soy sauce
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 2 tsp wasabi paste

Boil water with salt and blanch asparagus in batches for 2 minutes.  Drain and rinse with cold water to stop cooking.  Refrigerate wrapped in paper towels.  Stir together remaining ingredients and refrigerate.  Serve asparagus with wasabi mayonnaise for dipping.  NOTE:  Leftover wasabi mayonnaise is great on turkey sandwiches.

Salmon Spread

My nieces all love this spread and it is a great way to serve smoked salmon to a group of people.

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon, chopped
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives
  • pepper to taste

Mix all ingredients. Press in a mound or a bowl for shape and chill. Serve with crackers.

Grilled Thai chili scallops

These are delicious and again, easy to transport.  Since we are having lamb for dinner, I thought seafood in the appetizer would be good.

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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