Looking for some fresh ideas for appetizers at your holiday get-togethers? Try these yummy recipes from local caterers.
CARAMELIZED ONION DIP
Recipe and Photo
Courtesy of Christine’s Catering
1 tbl. vegetable oil
1 large onion, sliced thin
3/4 cup mayonnaise
3/4 cup sour cream
4 oz. blue cheese, crumbled
Kosher salt and black pepper
Heat the oil in a medium saucepan over medium heat, Cook onion until deep golden brown, 20-30 minutes. Let cool. Whisk together the mayonnaise and sour cream, add the blue cheese and cooled onions. Season with salt and pepper. Cover and refrigerate until flavors blend, at least two hours.
BLACK & BLUE CAROLINA CRAB DIP MARTINIS WITH GRILLED BAGUETTES
Recipe and Photo Courtesy of Celebrations Catering and Events
3 shallots, diced
1 tbl. butter
2 tbl. brandy
3 cups heavy cream
2 bay leaves
1 tbl. Old Bay seasoning
1 pound cream cheese, room temperature
1 pound domestic lump crabmeat (hand-picked)
Salt, white pepper, & tabasco (as needed)
3 tbl. Clemson blue cheese, crumbled
1 baguette, sliced & grilled
Sauté shallots in butter over medium heat until translucent. Deglaze with brandy (be careful of flame up) and cook until alcohol burns off. Add heavy cream, bay leaves and Old Bay seasoning. Bring to a boil and reduce to simmer. Add cream cheese. Continue to simmer until smooth. Add crabmeat, season with salt, white pepper and tabasco. Serve in martini glasses with grilled baguette slice and crumbled Clemson blue cheese.
SHRIMP AND GRITS MARTINIS
Courtesy of Sandstone Catering
24 large shrimp, peeled and deveined
2 cups grilled corn on the cob, cut off cob
4 scallions, chopped and set aside for garnish
6 cups cooked Stone Ground grits (Follow
recipe on container, but see below)
2 tbl. chopped garlic
1/4 cup chopped mixed herbs
2 cups Boursin cheese
1 cup heavy cream
2 cups chicken stock
4 cups rich veal stock or demi glace stock
1 cup diced Tasso ham
1 can stewed tomatoes
1/4 cup chopped parsley
In a medium sauté pan, heat 4 tbl. of oil and cook shrimp until browned. Follow cooking directions for grits, substituting 2 cups of chicken stock for 1/2 of the water. In the last 10 minutes of cooking, add garlic, herbs, cheese and cream. Cook on low heat until finished.
Place all gravy ingredients in a sauce pan and heat for 15 minutes and remove from heat.
Serve in a martini glass. Place 3 tbl. of grits on the bottom. Top with three shrimp and lightly add gravy to cover. Garnish with grilled corn and chopped scallions.
Courtesy of Deli by the Beach
1 package medium button mushrooms
1 12 stalks celery
1 medium onion
12 cup seasoned bread crumbs
12 cup parmesan cheese
12 stick of butter
2 tbl. vegetable oil
Chop onion and celery into very small pieces. Clean mushrooms and remove stems. Chop stems into small pieces. Sauté onion, celery and mushroom pieces in the butter and vegetable oil 5 minutes until the onion is translucent. Add bread crumbs and parmesan cheese. Remove from stove. Take a spoon and stuff the mushroom caps and place on cookie sheet. Do not grease the cookie sheet.
Stuff all the mushrooms and place in 350-degree oven until the mushroom caps are soft but still firm, approximately 30 minutes. Serve warm. Can be reheated in oven at a later date.