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Holiday Hors d’oeuvres

Baked Brie and apricot jam in a puff pastry 
        A wedge of Brie
        Puff pastry (usually found in the frozen fruit section)
        Tablespoon melted butter
        Your favorite apricot jam (I like the all fruit variety)

        Pre heat oven to 350
        Follow directions on Puff pastry for thawing time
        Lay out desired amount of pastry (I use 8-10 layers)
        Brush each layer with melted butter
        Place Brie on puff pastry
        Slice the top skin off the cheese wedge and fold back
        Put 3-4 tablespoons of jam on top of cheese 
        Place skin back on Jam and Brie
        Wrap the pastry around the cheese
        Brush entire exterior with butter
        Place on ungreased cookie sheet
        Back for 20 minutes or until golden brown
        Served with sliced baguette, apples and grapes

Artichoke heart dip
         1 cup mayonnaise
         1 cup grated Parmesan cheese
         1 can of artichoke hearts (not marinated)
         ½ cup breadcrumbs
        Pepper to taste
         Optional:  Parsley, crushed red chili flakes, spinach, crab, chicken

        Preheat oven to 350
        Drain and chopped artichoke hearts
        Mix mayo, artichoke hearts and cheese
        Add your optional ingredients
        Place in an “oven to table” dish
        Top with breadcrumbs
        Bake for 20 minutes or until bubbling and golden.
        Serve with crackers

Steak toastettes
        ½ pound Steak
        ½ cup Ann Marie’s Secret Sauce
        Your favorite herb cream cheese spread 

        Marinate the steak in Ann Marie’s Secret Sauce for 1-2 hours
        Cook steak: barbecue, broil or stir-fry 
        Slice steak
        Cut baguette in ¼ inch thick slices
          Preheat oven to Broil
          Layer on the baguette a slice of steak and a smear of cheese spread
          Place on cookie sheet
          Broil for 3 minutes or until bread is golden 
         Serve with apples and grapes

        4 cups cooked of your favorite ravioli (pumpkin or squash adds a nice color for Thanksgiving)
        2 Tablespoon Olive oil
        Fresh or dried parsley
        ½ Parmesan cheese
        Salt and pepper

        Cook ravioli according to package-let cool (This can be prepared the day before---if you do this in advance, be sure to toss the ravioli in a tablespoon of olive oil)
        Heat skillet with olive oil (the skillet should be hot to medium hot)
        Toss ravioli in pan and stir-fry until golden brown
        Place in serving bowl and sprinkle with remaining ingredients
        Toss well and serve

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