This fun and creative presentation of a favorite comfort food comes to us from the team at Annie’s Homegrown. Whatever your next occasion might be, this light-hearted and delicious appetizer is sure to be a hit, appealing to the kid in all of us!
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Create this savory appetizer for your next get-together using our fresh, local Connecticut zucchini and Duke’s Mayo, new in stock here at Stewart’s Market.
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It’s the holiday entertaining season so this week we’re sharing a crowd pleasing adaptation of a Martha Stewart recipe by our friend Katie, The Parsley Thief. I’ve made the marinade in this recipe countless times. I use it for making these Chicken Satay skewers, but also as a marinade for grilled chicken breast, or flank steak. The Bozos love it & especially love eating off skewers. They call it “Chicken on a stick”. It’s a great party appetizer too! If you double the recipe, as I almost always do, it makes enough for a crowd…about 40-50 pieces. I like to make a big batch & freeze the cooked skewers for another time. They can easily be reheated in a 350 degree oven for about 10-15 minutes.
Adapted from Martha Stewart Living
Makes 20-25 appetizer size skewers
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon chopped fresh ginger
1 onion, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup low-sodium soy sauce
1 lemon, juiced
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil
Water
Cut the chicken breasts into thin strips, about 3 inches long & put them in a container, or resealable bag.
Combine the remaining ingredients in a blender & puree until smooth. Thin with a bit of water, if necessary. Pour the marinade over the chicken & chill for at least one hour, or overnight.
Preheat a grill. Thread the chicken onto skewers. If using bamboo skewers, soak them ahead of time in water, to prevent burning.
Grill for 3-4 minutes per side.
If desired, serve with Peanut Sauce.
Click here for the printable recipe.
Adapted from Everyday Food Magazine
Makes about 1 cup
2 cloves of garlic, coarsely chopped
1″ piece of fresh ginger, peeled & chopped
1/2 cup smooth, natural peanut butter
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon light brown sugar
pinch of red pepper flakes
Water to thin
Combine all of the ingredients in a blender, or food processor & blend until smooth.
Add water as necessary to thin to desired consistency.
This is a great dipping sauce for Chicken Satay.
Click here for the printable recipe.
Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, teaches busy parents how to make simple, nourishing recipes for their families and friends. Here she shares her go-to appetizer recipe for Fall entertaining with Walter Stewart’s shoppers:
It’s 2:45 pm, the school bus is just about to rumble home with your kids, you have an afternoon of activities to drive to and from… and you offered to bring an appetizer to tonight’s {pick one: book club/preschool mom’s night out/YWL meeting/dinner party}. Your first thought? “Maybe I’ll just bring wine instead?!” Before you resort to pigs-in-a-blanket or throw the towel in completely, bookmark this super simple Fall appetizer. It’s my go-to. And, if we both bring it to the gathering…? That’s ok! Everyone loves this appetizer!
As an added bonus, I’ve listed where you can find each ingredient at our local Walter Stewart’s Market, so no excuses for you not to bring along these little bits of Fall fabulousness!
Feta Fig Tartlets
(makes 30 appetizers)
Preheat your oven to 350.
Leave the cream cheese on the counter for a few minutes to soften a bit.
Pop the phyllo shells out of the plastic tray and onto a rimmed cookie sheet and put them in the oven for 3 minutes, just so they crisp up.
While the cream cheese is softening, feel free to feed or bathe your kids, or go do bedtime stories . . .
Then, in a small bowl, blend the cream cheese and Feta. (I use a hand mixer to make it easy.)
Fill each phyllo cup with a dollop of the cheese mixture, a slice of dried fig, and a sprig of rosemary.
Voila! Done. So easy, and you will be the hit of your next gathering.
You can see what Eila made with the leftover cheese mixture here.
[Photo credit: Eila Johnson]
