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When you start planning your menu for the festive Easter dinner, you may want to consider including some appetizers. I usually do, because they will bridge the time before you putting finishing touches on your dinner and the time you actually serve it. It also helps to start conversations – especially if you have invited people who have not met previously. And if your appetizers are unusual and delicious, the conversation will not be a problem.
Here are a few recipes for you:
Pickled Red Beet Eggs
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- 1/4 cup white sugar
- 1/2 cup vinegar
- Drain liquid from the beets into saucepan.
- Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil.
- Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions.
- Seal the bowl or pitcher and refrigerate.
- Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Prosciutto Wrapped Asparagus
- 1/2 pound prosciutto, sliced
- 1/2 (8 ounce) package cream cheese, softened
- 12 spears fresh asparagus, trimmed
- Preheat oven to 450 degrees F (230 degrees C).
- Spread prosciutto slices with cream cheese.
- Wrap slices around 2 or 3 asparagus spears.
- Arrange wrapped spears in a single layer on a medium baking sheet.
- Bake 15 minutes in the preheated oven, until asparagus is tender.
Chicken Salad Puffs
- 1 cup water
- 1/2 cup butter (no substitutes)
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups finely chopped cooked chicken
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped pecans
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- salt and pepper to taste
- In a saucepan, bring water, butter and salt to a boil.
- Add flour all at once and stir until a smooth ball forms.
- Remove from the heat; let stand for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Continue beating until smooth and shiny.
- Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet.
- Bake at 400 degrees F for 15-20 minutes or until golden brown.
- Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
- Split puffs and set tops aside; remove soft dough from inside.
- In a bowl, combine the filling ingredients; mix well.
- Fill puffs and replace tops.
- Refrigerate until serving.
- Refrigerate leftovers.
Hope you will enjoy these recipes – please send in your comments, suggestions adn experiences, your input is always welcomed and very much appreciated