Delicious appetizers that you can make any time.
LINK TO THE EQUIPMENT I USE MOST OFTEN:
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PRINT THE ARTICHOKE AND SPINACH DIP RECIPE:
Ingredients for the artichoke and spinach dip:
3 tablespoons olive oil
2 finely minced cloves of garlic
5 ounces roughly chopped fresh baby spinach
½ cup sour cream
4 ounces of cream cheese
1 ½ cups mayonnaise
3 cups shredded mozzarella
½ cup parmesan cheese
2 14-ounce cans of drained, quartered artichoke hearts
½ cup panko breadcrumbs
sea salt and pepper to taste
PRINT THE BRIE EN CROUTE RECIPE:
Ingredients for the brie en croute:
1/3 puff pastry recipe
1 6” brie cheese round
¼ cup cherry jam
1 large egg
1 tablespoon whole milk
¼ candied pecans recipe
½ caramel recipe
2 tablespoons bourbon
PRINT THE HONEY-SOY SHRIMP RECIPE:
Ingredients for the honey soy shrimp:
12 strips smoked bacon, cut in half widthwise
2 pounds fresh peeled, deveined, and tail on 10/15 shrimp
1 cup soy sauce
¼ cup honey
2 tablespoons mirin
3 finely minced cloves of garlic
¼ cup sliced green onions + more for garnish
2 tablespoons neutral-flavored oil
