Shrimp Salad Cups

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Thank you to the few of you who took part in the "What should I post next?"--Shrimp Salad Cups vs. Goo Goo Cakes election on TGG Facebook page!  Five votes were casted and counted, as well as a recipe request.  It was a 3 v. 3 draw.  Both candidates were excellent choices, but due to the neighbor/family electoral college the savory candidate came out victorious.  If you were wanting the recipe for the Goo Goo Cakes, next time get out and vote because every vote counts😉.

Culinary politics aside, these are some tasty little bites.  They remind me of something that would have been served at one of my grandmother's large Southern buffet spreads or something served at one of her Garden Club luncheons.  The "cups" are actually rounds of white bread that are pressed into mini-muffin tins and toasted until golden and crisp.  I recommend using a fresh bakery-style white bread or homemade white bread.  They serve as the perfect vehicle for a simple shrimp salad that is packed with flavor.  

The real beauty of this recipe is that the toast cups can be made up to a week in advance and the shrimp salad can be made a few hours before serving.  So, these hand held appetizers/snacks are perfect for holiday parties, buffets, or any get together when you need a little work done before your guests arrive.  Serve these accompanied with a glass of sweet tea or a cocktail and I assure you that there won't be one left.

Sunday Dinner

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Mini Fig and Blue Cheese Tarts

Roast Chicken

Buttermilk Mashed Potatoes

Bibb Lettuce Salad with Bacon and Croutons

Caramel Butterscotch Pudding

With the food train still rolling through the end of the holiday season, I thought I would post a recipe for the appetizer table.  These mini tarts pack a ton of flavor and are just the right size for someone whose other hand is occupied with a beverage at, say, a New Years party.  Savory blue cheese, sweet fig preserves and a nutty crunch all nestled in a flaky tart with a balsamic reduction drizzle is a winning combination of flavor and texture.  They pair nicely with a variety of wines and are substantial enough to provide a proper prelude to a main dish.  

Other bite-sized appetizers that you might enjoy...

Blue Cheese and Walnut Dusted Grapes

Blue Cheese Tart with Cranberry Chutney

Brie, Apricot, and Pistachio Phyllo Cups

Caramelized Onion and Apple Tassies

Clams Casino

Feta Cheese Truffles

Garlic Roasted Shrimp Cocktail

Goat Cheese Toasts with Garlic and Herbes de Provence

Goat Cheese Truffles

Gorgonzola Truffles

Italian Stuffed Mushrooms

Miniature Camembert, Walnut, and Cranberry Pastries

Pancetta and Parmesan Tassies

Pancetta Cups with Goat Cheese and Pear

Peppadew Peppers stuffed with Garlic, Feta, and Chives

Pepperoni and Asiago Pinwheels

Pomegranate Glazed Sausage Bits

Shrimp and Spanish Chorizo Bites

Smoked Salmon Deviled Eggs

Three-Cheese Mini Macs

Sunday Dinner

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Caramelized Onion and Apple Tassies

Cassoulet with Toulouse Sausage, Lamb Stew, and Duck Confit

Simple Green Salad

Country Bread

Chocolate Tart

It's that time of year when I get to choose the Sunday Dinner menu. Actually, I choose most of the Sunday menus, but this Sunday happens to precede my birthday (always nice to turn 21 again).  You'll note that not much has change over the past three years when my birthday rolls around.  In fact, the only thing that really changes on the menu is the appetizer and dessert.  I promise that one of these years I will get to the Cassoulet.  But it is very involved (I even make my own sausage) and I spend days prepping.  So for now, I will keep it simple and share the appetizer.  

We enjoyed these little bite-sized cups a few weeks ago.  They were so delicious that I wanted to make them again while the apples are at their peak.  I changed up the original recipe a bit to suit my own tastes.  The original recipe called for Asiago cheese in the dough and filling, but I chose to use a good aged White Cheddar, but just in the filling.  I completely omitted the cheese from the dough.  I also used apple cider vinegar in lieu of balsamic since there are apples in the recipe.  I added some crème fraîche for richness and an egg as a binder.  These adaptations made for a two bite cup of Fall goodness.  Oh and I almost forgot... there's bacon in there too!

Sunday Dinner one year ago

Sunday Dinner two years ago

Sunday Dinner three years ago

Asparagus and Prosciutto Crêpes with a Creamy Lemon Dipping Sauce

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Although the weather is feeling more and more like summer, the calendar and the markets still have a little spring left in them, so I need to share this recipe before the thin and tender asparagus spears are replaced by the thick and hearty spears that are more suitable for the grill.

The recipe may seem daunting with several steps, but they all can be done in advance.  The crêpes (I will do a tutorial on these thin pancakes in the future) can be made and kept in the refrigerator or frozen.  The sauce can be made two days ahead, and the rolled crepes can be made up to one day in advance.  Once made, all you have to do is slice and serve with the sauce just before your guests arrive.  They are a perfect little amuse bouche when cut into 32 pieces, but when cut into 16 rolls and served with a sample salad, they also make for a nice lunch or light dinner.

*Note- If you are a regular reader, you may have noticed that I was a little MIA last week (and part of this week).  I really had good intentions of blogging with recipes to share, but with summer schedules, vacations, and personal matters (a.k.a, my house and yard need some organizational and cleaning attention ☺) I didn't find the time.  So having said that, my posts will be a bit more sporadic and less frequent until I get a regular groove back.  In the meantime, I will be featuring some round-ups of sweet and savory summer favorites from the archives.  Happy cooking!