Tag: party apps

Juicer Gazpacho Shooters

One of my favorite parts of being a member of a CSA is the abundance of tomatoes that they provide. During tomato season, I gobble up tomato sandwiches, salads filled with tomatoes, and basically any tomato-filled recipe I can. Recently, even I had more tomatoes than I knew what to do with, so it felt like the right time to make some homemade gazpacho, or more specifically, Juicer Gazpacho Shooters!

As I gathered my ingredients, my husband asked if I was using our Hurom H320 Cold Juicer (paid link) to make the gazpacho. Now, why didn’t I think of that?

let’s take a moment for my pretty tomatoes

These Juicer Gazpacho Shooters are so easy to make! Most ingredients are added straight into the hopper, and the juicer does the hard work for you.

The result is a beautifully silky-smooth gazpacho, perfect for serving in small shooter glasses (paid link) for a great summer party appetizer or a fun start to a meal.

For more information about the Hurom H320 Cold Juicer (paid link), check out my post for Ultra Low Pulp Green Juice. Now, on to the Juicer Gazpacho Shooters recipe!

Ingredients:

  • 1 small bell pepper, seeded and roughly chopped
  • 1 cucumber, roughly chopped
  • 1 small onion, roughly chopped
  • 1 garlic clove, smashed
  • 2 pounds tomatoes, cored and roughly chopped
  • 1 tablespoon sherry
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil

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Pressure Cooker Deviled Eggs

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

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Vegan Cranberry Goat Cheese Pistachio Truffles

Note: I was sent samples of Spero Sunflower Cheese Products in order to write this post. Opinions are mine alone.

It’s the time of year where having a few party appetizer recipes on hand can be very helpful, especially ones that you can create quickly and travels well, if needed.

I prefer to have some recipes that can fit different dietary needs, including an appetizer or two for dairy-free or vegan friends and family.

This recipe for Vegan Cranberry Goat Cheese Pistachio Truffles is made with Spero Alternative Goat Cheese. Spero, a plant-based company that offers sustainable and affordable cheese and egg alternatives, such as Spero’s Sunflower Cheese products. Spero has a bunch of yummy flavors of their cheese spreads, including The Goat, which is a smooth and tangy taste very similar to goat cheese.

Plus, this recipe is super simple and has just four ingredients!

Ingredients (makes 12 servings):

  • 1/2 cup roasted sea salt pistachios
  • about 2 tablespoons dried cranberries
  • 1 (6.5 oz) container Spero The Goat
  • 1 baguette, sliced

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Bacon Wrapped Stuffed Figs

From August to October, figs are in season. Whenever I come across fresh figs, I just have to buy them!

I’ve shared recipes in the past using this yummy ingredient — everything from adding it to a flatbread to turning it into a cookie filling to using it in a jam.

So today I figured I’d go a little simpler with a favorite appetizer: Bacon Wrapped Stuffed Figs!

This recipe is so easy, and uses just 4 ingredients. They are great for parties or just as an appetizer with friends.

Ingredients:

  • 12 fresh black mission figs
  • 2 oz blue cheese
  • 6 slices of bacon, cut in half crosswise
  • freshly ground pepper, to taste

Note: you’ll need toothpicks for this recipe

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Feta Dip

I’m on a bit of a feta kick at the moment. I absolutely love French feta, which is a bit more mild and creamier than the more tangy, crumbly version most people associate with feta cheese.

When I came across a recipe for Feta Dip, I loved the concept, and knew French Feta would be perfect for it.

This dip is a nice alternative to the normal dips found at parties. The flavors are similar to tzatziki; serve with toasted pita or pita chips.

Ingredients:

  • 12 oz French feta
  • 1 cup non-fat plain Greek yogurt
  • 8 oz  cream cheese, softened to room temperature
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • the juice and zest of 1 lemon
  • 2 tablespoons chopped dill, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup chopped deseeded cucumber
  • 1/2 cup multi-colored cherry tomatoes, quartered

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