Here are just a few of the recipes for “naughty” appetizers that Brooklyn’s future mother-in-law concocted for the family. Enjoy!
3 lb. rump roast, cut into half-inch chunks
MARINADE AND DIPPING SAUCE:
1 C beef broth
¼ C red wine
¼ C soy sauce
2 Tbsp Worcestershire sauce
½ C minced onion
¼ C minced parsley
2 cloves minced garlic
vegetable oil for cooking the meat
¼ C butter
CROUTONS:
½ baguette, cut into half-inch chunks
2 Tbsp butter, melted
16 oz. Swiss cheese, cut into ¼-inch chunks
1. Mix together the beef broth through garlic. Set aside half for dipping sauce. Marinate the beef in the other half for at least an hour, or as long as overnight. Heat vegetable oil over medium-high heat in a heavy-bottomed pan. Add rump bites, but avoid overcrowding. You may need to cook them in batches. When all the beef is done, melt the butter in the pan and toss with beef chunks.
2. To make the croutons, toss the bread chunks with butter and bake at 375 degrees F for 8–12 minutes, until golden.
3. Skewer one crouton, one piece of cheese, and one rump bite with a toothpick, with the beef on the end that will rest on the plate. Serve with dipping sauce. This is like a bite-sized French dip sandwich.
16 oz. nonfat plain Greek yogurt
2 Tbsp minced fresh dill
2 Tbsp minced chives
¼ C minced red bell pepper
1 tsp garlic salt
¼ tsp Tabasco
Mix together. Best if flavors are allowed to meld for at least an hour. Serve with fresh vegetables.
2 lb. boneless, skinless chicken breasts
MARINADE:
¼ C fresh lemon juice
½ C olive oil
3 cloves minced garlic
DIP:
1 C mayonnaise
juice and zest of ½ lemon
1 Tbsp maple syrup
1. Slice the chicken breasts lengthwise into half-inch slices and thread onto bamboo skewers that have been soaked in water. Mix together the marinade ingredients and pour over the chicken breasts. Marinate for one hour.
2. Mix together the dip ingredients.
3. Preheat the oven to 425 degrees F. Discard marinade. Roast the chicken skewers for 5 minutes, then flip and roast for another 5–8 minutes, until cooked through. Serve with dip.
8 oz. cream cheese, softened
2 Tbsp mayonnaise
1 packet of Italian salad dressing mix
¼ C minced fresh dill
¼ C minced green onions
1 loaf cocktail rye bread
1 cucumber, peeled and thinly sliced
Mix together the cream cheese, mayonnaise, salad dressing mix, dill, and onions. Spread on two pieces of rye. Put 2 or 3 cucumber slices between the pieces of bread.
8 oz. cream cheese, softened
1 C shredded cheddar
½ C grated Parmesan
1 tsp Worcestershire sauce
1 Tbsp hot sauce (Frank’s is Brooklyn’s favorite)
1 tsp garlic powder
1 tsp paprika
kosher salt
freshly ground black pepper
⅓ C chopped chives
⅓ C finely chopped walnuts or pecans
4–5 slices bacon, cooked and chopped
several carrots cut into thin but sturdy sticks
1. Mix together cheeses, Worcestershire sauce, hot sauce, garlic powder, and paprika and season to taste with salt and pepper. Form into 15–18 small balls and chill at least one hour.
2. Stir together chives, nuts, and bacon.
3. Roll chilled balls in chive mixture and insert a thin carrot stick in each ball. (Pretzel sticks can be substituted for carrot sticks, but be careful not to break them while inserting into cheese ball.)
4. Serve immediately or cover in plastic wrap and chill until ready to serve. (Best if brought back to room temperature 15 minutes before serving.)