Appetizer Recipes

Appetizers are always served before meal. Generally they are cooked more spicy and salty in order to bring more appetite. Appetizer recipes vary from place to place. Appetizer plates, called mezedes in Greek, are often accompanied with ouzo, wine or any other drink. They are eaten slowly as the purpose of them is to help drinking and to create a joyful atmosphere.

Ancient Greek Pulp (Arxaios xylos - Kikeon)

Kikeon is something between food and drink. The word “kikeon” (κυκεών) comes from the verb “kikan” (κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeon”.
Serves 4 persons

INGREDIENTS

 3/4-cup (120 gr) semolina

 375-gr riccota cheese

 2 spoons honey

 1 small beaten egg

METHOD

Soak the semolina for 10 – 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil.

Baked Cream Cheese Appetizer

4 ounces Package refrigerated

Crescent dinner rolls

8 ounces Cream cheese

1/2 teaspoon Dill weed

1 Egg yolk, beaten

Unroll dough on lightly floured surface; press perforations together snugly to form a 12x4-inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cream cheese, dill side down, in center od dough. Sprinkle cream cheese wiht remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with egg yolk. Bake at 350° 15 to 18 minutes or until lightly browned. Serve with crackers or apple slices.
Serves 8 as an appetizer.

Appetizer Meatballs in Red Wine

Meatballs

1 pound lean ground beef (chuck or round)

1/2-cup fine dry bread crumbs, plain

1/4 cup finely chopped onion

3/4-teaspoon cornstarch

Dash ground allspice

1 egg, beaten

2 teaspoons Worcestershire sauce

1/4-cup chili sauce

1/2-cup evaporated milk

1-teaspoon salt

Sauce

2 tablespoons + 1 teaspoon cornstarch

1-cup water

2 beef bouillon cubes or equivalent base or granules

3/4 cups dry red wine

1/2-teaspoon salt

1/8-teaspoon pepper

Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.