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Holiday Hors Doeuvres Menu
“] https://namanscatering.com/wp-content/uploads/2011/10/holiday_hors_doeuvres_menu.pdf[/rokbox]
Author: Alec Naman
Apple Squash Soup
| 1 | large onion, chopped |
| 1/2 | teaspoon rubbed sage |
| 2 | tablespoons butter |
| 1 | can (14 ½ ounces) reduced fat chicken broth |
| 3/4 | cup water |
| 2 | medium Granny Smith or other tart apples, peeled and finely chopped |
| 1 | package (12 ounces) frozen mashed squash, thawed |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon salt |
| 1/2 | cup fat free milk |
In a saucepan, sauté onion and sage in butter for 3 minutes or until tender.
Add the broth, water and apples; bring to a boil.
Reduce heat; cover and simmer for 12 minutes.
Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
Process in batches in a blender or food processor until smooth; return to pan.
Add milk; heat through. (Do not boil.)
5 Servings
Apple Pockets
| 2¼ | cups all purpose flour, divided |
| 1 | package (1/4 ounce) quick rise yeast |
| 1 | tablespoon sugar |
| 1/2 | teaspoon salt |
| 2/3 | cup water |
| 1/4 | cup butter |
| Filling | |
| 4 | cups thinly sliced peeled Rome Beauty or other baking apples (2 to 3 medium) |
| 1/3 | cup sugar |
| 2 | tablespoons all purpose flour |
| 1/2 | teaspoon ground cinnamon |
| Topping | |
| 1/4 | cup milk |
| 4 | teaspoons sugar |
In a mixing bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with nonstick cooking spray.
Cover and let rise in a warm place for 30 minutes.
Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks before serving.
16 Servings
Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast.
Apple Halibut Kabobs
| 1/2 | cup dry white wine or unsweetened apple juice |
| 2 | tablespoons lime juice |
| 2 | tablespoons olive oil |
| 2 | tablespoons diced onion |
| 1 | teaspoon salt |
| 1/2 | teaspoon dried thyme |
| 1/4 | teaspoon pepper |
| 1½ | pound halibut, cut into 1 inch cubes |
| 1 | small red onions, cut into 1 inch pieces |
| 1 | medium Golden Delicious apples, cut into 1 inch pieces |
| 1 | medium sweet red pepper, cut into 1 inch pieces |
In a bowl, combine the first seven ingredients; mix well. Pour half into a large resealable plastic bag; add halibut. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.
If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread fish, onion, apple and red pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side or until fish flakes easily with a fork, and fruit and vegetables are tender, turning once. Baste frequently with reserved marinade.
4 Servings
Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast.