Course: Appetizer

Mochi

Mochi
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A mochi maker - available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you'll be happy you did for all the mochi you can make!
Mochi
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A mochi maker - available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you'll be happy you did for all the mochi you can make!
Servings
30mochi patties
Servings
30mochi patties
Instructions
  1. In a large bowl, rinse and carefully drain 8 cups of mochigome rice multiple times until the water runs clear.
  2. Cover with water and leave to soak for a minimum of 6 hours, to a day.
  3. Drain the water out of the soaking rice, shaking to remove any excess water and let it sit to completely drain for 15 minutes. It's better to use a wooden sieve or metal colander vs. a plastic one.
  4. Follow the instructions on your mochi maker and add two cups of water to the reserve area beneath the mochi maker bowl. Attach the bowl and stirring mechanism.
  5. Add the thoroughly drained rice to the mochi maker bowl and even out the top so it's flat. Make sure the cover attachment is locked.
  6. Set your machine on steam. It will automatically go to pound mode when it is ready and the grains of rice can be smashed with your finger.
  7. Watch as the mochigome turns into a glutinous mass when it's pounding. When finished, turn out the big ball of pounded rice onto a table that has been sprinkled with mochiko (rice flour) to avoid sticking.
  8. Very quickly, start forming the mochi into little patties by pinching off a small mound with your thumb and index finger.
  9. You can add anko (sweet red bean paste) in the center for a special treat.
  10. When you are ready to eat your mochi, preheat your toaster oven or oven to broil. Make a dipping sauce made up of 3/4 cup of sugar and 1/4 cup of soy sauce mixed together.
  11. On a tray lined with tin foil and sprayed with cooking spray, line up your mochi in rows so that you have at least in inch in between them. As they puff up, this prevents them from sticking to each other.
  12. Cook until the mochi puffs up and gets toasty brown on the top. Do not be surprised if the mochi patties double in size and start melding into each other. You can always pull them apart later. Enjoy!
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Grilled Vegetable Antipasto

Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Servings Prep Time Cook Time
10people 30 minutes 10minutes
Servings Prep Time
10people 30 minutes
Cook Time
10minutes
Instructions
  1. Trim the ends eggplant, zucchini and yellow squash and slice them thinly horizontally. Seed and remove the stems on the bell peppers. Slice them in half so you have square shaped pieces, about 1 inch wide. Trim off the stems from the mushrooms and using a small spoon, scrape out and discard the black gills. Remove the outer layer of the pearl onion to expose the shiny skin.
  2. Combine all of the vegetables in a large bowl, drizzle with the olive oil, add some thyme and season with sea salt and pepper. Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. Toss again just before grilling.
  3. While your vegetables rest, you will want to prep your grill but getting it really hot and oiling the grill rack. Working in batches, place the vegetables on the grill rack and cook, turning once, until blistered black and tender - about 4-5 minutes per side.
  4. Once done, transfer the vegetables to a platter. Drizzle with olive oil and season well with sea salt and pepper. Now comes the hardest part, arranging them! Starting with the eggplant, make a circle around the platter. Next up is the pearl onions, then the peppers and lastly the zucchini in the middle. Then serve!
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Italian Chopped Salad

Italian Chopped Salad
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We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Italian Chopped Salad
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We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Servings Prep Time Cook Time
8servings 10 minutes 0minutes
Servings Prep Time
8servings 10 minutes
Cook Time
0minutes
Instructions
  1. Chop your tomatoes into quarters. Chop or shred your mozzarella into bite sized pieces. Shred your lettuce and radicchio. Combine your lettuce, cabbage, tomatoes, corn and olives in a large mixing bowl.
  2. In a separate small bowl, whisk together olive oil, vinegar, salt and pepper. Spread evenly over the salad and mix to coat. Top with hard boiled egg, that has been halved and serve!
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Smoked Salmon Crackers

Smoked Salmon Crackers
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An fresh, easy, and elegant appetizer.
Smoked Salmon Crackers
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An fresh, easy, and elegant appetizer.
Servings Prep Time Cook Time Skill Level
Completely up to you 10 minutes none
Servings Prep Time
Completely up to you 10 minutes
Cook Time Passive Time
none none
Instructions
  1. 1) Arrange crackers on a plate. 2) Spread thin layer of creme fraiche on each cracker. 3) Thinly slice avocados and green apples. Arrange one of each on top of each cracker. 4) Place pieces of smoked salmon on top of apple and avocado. 5) Pepper to taste. Add capers if you'd like. 6) Squeeze fresh lemon over all crackers. 7) Serve immediately!
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Rolled Empanadas

phyllo dough empanadas
Rolled Empanadas
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Rolled Empanadas
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Servings Prep Time Cook Time
16 25minutes 25minutes
Servings Prep Time
16 25minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400 degrees
  2. Heat 1 tbsp of olive oil in a non-stick pan over medium high heat. Stir occasionally, until ground beef is fully cooked and browned. Set aside to cool.
  3. When meat is cool, combine with additional filling ingredients.
  4. Lay 16 phyllo pastry sheets carefully in a large tray. Cover with a damp towel (paper towel works too) to prevent breaking.
  5. Take one spoonful of the filling mixture and place it on the short end of the phyllo strip. Roll away from you a few times, then fold the sides of the strip in and continue to roll the dough until there is no dough left to roll.
  6. Brush with a little olive oil and egg wash and place onto a large (and lightly oiled) baking sheet.
  7. Repeat this process with all phyllo rolls and place in the oven at 400 degrees for 15 minutes.
  8. Serve warm with your favorite yogurt dip. Enjoy!
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