Low Carb Appetizers from a Low Tech Kitchen
Visiting friends in Texas, who do not have a food processor, decent blender, stand mixer, mandolin, etc. I have my good knives, cutting board and knife sharpener with me. (Traveling for a month...) Anyway, I've been asked to prepare one or two low-carb appetizers. Other parameters: Finger food that can be served cold or room temp and the kitchen needs to be clean when the guests arrive -- in other words, no temperature or time-sensitive items. All my 'go to' recipes (cheddar/beer cheese dip, avjar, tapenade, etc) need a food processor, so I'm stuck. Basic crudités are already on the list. . Thoughts most welcome!
Recommended by Food52
8 Comments
Figs are in season, and are wonderful stuffed with cheese, sprinkled with spiced nuts, and drizzled with honey, ditto for peaches and plums.
I recently saw watermelon, balsamic, feta & basil 'salad' served on a skewer and thought that quite clever. Very light and wonderfully seasonal.
a roasted corn salad could be served on endive or in lettuce cups?
I would go to the nearest farm stand/market and see what the best looking thing in Texas is right now...
Also, wrap single blanched asparagus spears with a sliver of prosciutto and drizzle with olive (or truffle) oil
Or strip most of the leaves off of rosemary stems and use them as skewers for cheese and olives (http://thepioneerwoman.com/cooking/2010/06/rosemary-skewers/)
Spring rolls are pretty low carb (just rice paper) - I think you can hand mix a dipping sauce using peanut butter
http://www.food52.com/contests/265_your_best_onebite_party_snack
lots of great ideas!
Deviled eggs
Blanched asparagus wrapped with a ribbon of prosciutto. If you have it, a light drizzle of lemon-flavored oil.
These Kafta meatballs are fantastic. Really good. I've packed them for lunch at room temp the next day and they're still great at room temp.
http://www.food52.com/recipes/6207_keftastyle_meatballs_with_grilled_grapes_and_yogurt_sauce
You can make those ahead, and fry the grapes and make the sauce ahead and store and assemble to serve at room temp. Assembly goes pretty quick, a big dish with a undercoat of the sauce..and spear a grape, then a meat ball and plate.