Archive for the 'Appetizers' Category

Original Roasted Raspberry Chipotle Sauce & Cream Cheese Appetizer

If there’s an easier, more elegant and delicious appetizer bring it on. With just a twist of the wrist this show-stopping recipe can be ready to serve in less than a minute.

Place cream cheese on serving dish and pour The Original Roasted Raspberry Chipotle Sauce® over top, allowing it to drizzle down sides of cream cheese. Garnish with fresh raspberries and mint, if desired. Serve with gingersnap cookies or assorted crackers. Makes 2 servings.

Note: For an 8-ounce package of cream cheese use 2/3  to 3/4 cup of sauce.

Tip: Whip cream cheese with sauce (using measurements above). Form into a ball, and roll in chopped pistachio nuts or chopped, toasted pecans. Sprinkle parsley on top or drizzle with two tablespoons of additional sauce. Serve with gingersnap cookies or assorted crackers.

Popularity: 5%

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admin on June 2nd 2011 in Appetizers

Artichoke & Olive Salsa Dip

This is a great dip that couldn’t be easier! The best part is crunching down on those delicious artichokes from our distinctive Fischer & Wieser Artichoke & Olive Salsa.

 Prep Time:  10 minutes

1 8-ounce block cream cheese, softened
1 cup (8 ounces) Fischer & Wieser Artichoke & Olive Salsa
1 cup Italian Blend shredded cheese
¼ cup chopped pecans
¼ cup chopped black olives
¼ cup chopped green onions

 Mix all ingredients together in large mixing bowl. Pour into serving dish.
Serve with tortilla chips, crackers, or bruschetta. Serves 6

Popularity: 7%

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anne on August 30th 2010 in Appetizers, Salsa Uses

Chicken Quesadillas with Fischer & Wieser Artichoke & Olive Salsa

Quesadillas with artichokes and olives flavoring them are a little unusual–but great! Add guacamole on shredded lettuce and you’ve got yourself a great little light meal.

Prep Time: 10 minutes
Cook Time:  20 minutes

12 white corn tortillas
5 grilled or baked chicken breasts, sliced into thin slices
1 pound shredded Quesadilla cheese, or substitute Monterey Jack
2 cups Fischer & Wieser Artichoke & Olive Salsa
canola oil

Lay the corn tortillas on a baking sheet. Arrange some of the chicken slices on half of each tortilla. Scatter 1/3 cup of the shredded cheese over the chicken on each tortilla. Spoon some of the Fischer & Wieser Artichoke & Olive Salsa over the cheese. Fold the top of the tortillas over the filling. Heat a thin glaze of canola oil in a large skillet or flat griddle-grill. When oil is medium hot, cook the quesadillas until the cheese has melted and tortillas are slightly browned, turning once with a wide metal spatula. Smash the top of the tortilla to flatten slightly when turned. To serve, cut each quesadilla into two wedges. Arrange on a platter and serve hot with more Fischer & Wieser Artichoke & Olive Salsa on the side. Serves 6.

Popularity: 6%

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anne on August 30th 2010 in Appetizers, Chicken, Salsa Uses

Das Peach Haus® Peach Salsa Gazpacho

Here’s a great chilled soup that is ready in a flash. Prepare the tortilla strips ahead of time and you have a great soup in ten minutes!

4 white corn tortillas
1-2 cups canola oil for frying, heated to 350 degrees
1/2 teaspoon salt
2 (16-ounce) jars Fischer & Wieser Das Peach Haus® Peach Salsa, well chilled
1 cup sour cream
1/4 cup minced cilantro

Place the tortillas in a stack. Using a sharp knife, cut the stack in half, then stack the cut halves together. Cut the tortillas into 1/4-inch wide strips. Fry the tortilla strips in heated canola oil until golden brown, about 3 minutes. Remove with a slotted spoon and drain on absorbent paper towels. Toss with salt to season. Pour the Fischer & Wieser Das Peach Haus® Salsa into blender and puree until smooth. To serve, pour 8 ounces (1 cup) of the pureed salsa into four shallow soup plates (clear glass looks great!). Place two tablespoons of the sour cream in the center of each serving. Scatter some of the tortilla strips over the sour cream. Garnish each bowl with 1 tablespoon of the minced cilantro, scattering it over the entire bowl. Serve at once and enjoy a refreshing cool breeze in a bowl. Serves 4

Popularity: 9%

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anne on August 27th 2010 in Appetizers, Salsa Uses, Soup

Whole Lemon & Fig Marmalade and Goat Cheese Tarts

Wow! These tarts will liven up a brunch or breakfast like nothing you’ve tried before! They’re both nutritious, and low in fat.

 Prep Time:  15 minutes
Cook Time:  30-35 minutes

 1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade
3/4 cup dried figs, chopped very finely
1/4 cup water
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (4-ounce) package goat cheese
1 large egg white
1 tablespoon 1% low-fat milk
2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt

Combine Fischer & Wieser Whole Lemon & Fig Marmalade, dried chopped figs and water in small saucepan. Bring to a boil and simmer 15-20 minutes, until figs soften and liquid reduces. Remove from heat and allow to cool. Preheat oven to 350°. Arrange phyllo shells in a single layer on a jelly-roll pan or cookie sheet. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add egg white; beat well. Add milk; beat well.  Combine sugar, flour and salt; add to cheese mixture, beating well. Spoon about 1-1/2 teaspoons cheese mixture into each phyllo shell. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1-1/2 teaspoons Fischer & Wieser Whole Lemon & Fig Marmalade and fig sauce.  Serves 6-8

Popularity: 6%

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admin on June 30th 2010 in Appetizers, Desserts, Figs, Goat Cheese, Lemons

Seared Button Mushrooms with Traditional Steak & Grilling Sauce for Topping Steaks

What a treat to accompany grilled steak!  Better have plenty, ’cause you’ll have your family or guests asking for more after the first bite!

Prep Time:  5 minutes
Cook Time:  20 minutes

1/4 cup unsalted butter
12 ounces small whole button mushrooms
1/2 teaspoon freshly ground black pepper
1 cup Fischer & Wieser Traditional Steak & Grilling Sauce

Melt butter in heavy 12-inch skillet over medium-high heat. When butter is foaming hot, add mushrooms & black pepper. Cook, stirring often, until mushroom liquid has evaporated and only butter remains in the skillet, about 8-10 minutes. Stir in the Fischer & Wieser Traditional Steak & Grilling Sauce, blending well. Cook, stirring constantly, until sauce has thickened and mushrooms are lightly browned. Serve hot over grilled steaks. Serves 6-8

Popularity: 14%

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anne on May 27th 2010 in Appetizers, Sides

Sweet Potato & Peach Pie Empanadas with Vanilla Ice Cream

One bite and you’ll be addicted to these tasty little morsels. Perfect for those times when you want a nice light dessert that can be made ahead of time. And they are so very “tote-able”, making them a perfect take-along dessert.

Prep Time: 45 minutes
Bake Time: 25 minutes

Pastry

  • 1-3/4 cups solid shortening
  • 3/4 cup beer
  • 1/4 cup powdered sugar
  • 3-1/2 cups all-purpose flour, or more as needed
  • Melted unsalted butter
  • Powdered sugar in shaker container

Filling

Using electric mixer, beat the shortening at medium speed until soft and fluffy, about 5 minutes. Add the beer. Begin beating at the lowest speed, then increase speed to medium as the beer is incorporated. Beat to blend well.  Add the powdered sugar and one-third of the flour, beat well. Continue to add flour, scraping down the side of the bowl after each addition until the dough is cohesive and not sticky. Separate the dough into balls about 1-1/2 inches in diameter. Set aside.

To make the filling, pierce the unpeeled sweet potatoes in two or three places. Microwave for 12 minutes, or until very soft. Set aside just until they are cool enough to handle. Using your fingers, peel off and discard the skins and place the sweet potatoes in a bowl. Mash the potatoes until smooth, then quickly stir in the Fischer & Wieser Fredericksburg Golden Peach Pie Filling, blending well.

To assemble the empanadas, roll out each dough ball into a 5-inch circle, then cut out rounds using a 3-inch cutter. Place about 1-1/2 teaspoons of the filling in the center of each dough circle and fold the dough over the filling, creating a half-moon shape. Using the tines of a fork, press along the edge of the pastry to seal it. Turn the pastry over and repeat with the edge on the opposite side. Brush the tops of the pastries with melted butter. Place the completed pastries on baking sheets lined with parchment paper. Bake in preheated oven for 25 minutes, or until lightly browned. Cool on wire racks and dust the pastries heavily with powdered sugar. Serve warm or at room temperature with scoops of vanilla ice cream.

Makes about 50 pieces.

Popularity: 15%

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anne on May 10th 2010 in Appetizers, Desserts

Roasted Blueberry Chipotle Salsa

Looking for just that perfect munchie to get your party off to the right start? Look no further. This quick, easy and absolutely delicious salsa will do the trick. Even better, you can make it a day ahead and store it in the refrigerator. Just pop it out when you’re ready and serve it alongside a basket of corn tortilla chips.

  • 2 cups canned mandarin orange segments, well drained and roughly chopped
  • 1 small red onion, finely chopped
  • 3/4 cup Fischer & Wieser Roasted Blueberry Chipotle Sauce
  • 1/3 cup freshly squeezed lime juice
  • 1/2 cup minced fresh basil
  • 1-1/2 teaspoons minced fresh ginger
  • 1 large jalapeno, seeds & veins removed, minced
  • Corn tortilla chips

Combine all ingredients except corn tortilla chips in a medium-sized bowl and stir to blend well. Refrigerate until ready to serve. Turn salsa out into a serving bowl and serve with corn tortilla chips.

Serves 6

Popularity: 13%

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admin on April 6th 2010 in Appetizers, Sides

Artichoke & Olive Salsa Dip

This is a great dip that couldn’t be easier! The best part is crunching down on those delicious artichokes from our distinctive Fischer & Wieser Artichoke & Olive Salsa.

Prep Time:  10 minutes

  • 1 8-ounce block cream cheese, softened
  • 1 cup (8 ounces) Fischer & Wieser Artichoke & Olive Salsa
  • 1 cup Italian Blend shredded cheese
  • ¼ cup chopped pecans
  • ¼ cup chopped black olives
  • ¼ cup chopped green onions

Mix all ingredients together in large mixing bowl. Pour into serving dish.
Serve with tortilla chips, crackers, or bruschetta. Serves 6

Popularity: 8%

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admin on March 30th 2010 in Appetizers

Ashley’s Artichoke & Olive Salsa Hot Dip

This is a quick, easy and absolutely delicious dip that your guests will rave about!

Prep Time:  10 minutes
Bake Time:  30 minutes

Preheat oven to 350° F. Mix all ingredients together and pour into a casserole dish. Bake at 350° F. for 30 minutes. Serve with tortilla chips, crackers, or bruschetta. Serves 6

Popularity: 4%

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admin on March 30th 2010 in Appetizers