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Started By
Message
re: Arse's Fatty Rewind™ (Christmas Parties edition) UPDATED pg 3
Posted on 12/16/14 at 12:46 pm to Darla Hood
Posted on 12/16/14 at 12:46 pm to Darla Hood
I've had them a few times, but not in a long time. I'm sure I've seen them in some of the old Junior League cookbooks. I think they were popular a long time ago. My Mom says those and spinach balls were a staple at showers and the like.
The artichoke balls remind me of a hot artichoke bite recipe my Mom got from the Advocate a long time ago. Marinated artichoke hearts, chopped, garlic or powder, parm cheese and mayo. Spread that on rye cocktail break and bake until crispy on the bottom and bubbly on top. I make those a lot. I made over 80 this past weekend to freeze for Christmas Eve.
The artichoke balls remind me of a hot artichoke bite recipe my Mom got from the Advocate a long time ago. Marinated artichoke hearts, chopped, garlic or powder, parm cheese and mayo. Spread that on rye cocktail break and bake until crispy on the bottom and bubbly on top. I make those a lot. I made over 80 this past weekend to freeze for Christmas Eve.
1
Posted on 12/16/14 at 1:31 pm to Gris Gris
Hey Gris, whats the measurements or roundabouts for that artichoke spread?
Posted on 12/16/14 at 1:39 pm to LouisianaLady
quote:
Jones had no experience with boudin, ponce, etc.
Yeah I never really heard of either until I came to BR. Crazy how this state has so many separate traditions, accents, etc. in such a short distance.
Posted on 12/16/14 at 1:47 pm to LouisianaLady
quote:
Still hasn't tried coffee
That's just unamerican.
Posted on 12/16/14 at 1:53 pm to Hulkklogan
i dont like hot drinks so i never had the urge to drink it. the smell is meh also.
Posted on 12/16/14 at 1:53 pm to Tigerdew
I don’t really measure anything and I use more green onions, because I love them. I used cayenne pepper rather than hot sauce, but either will do.
1 6oz jar marinated artichoke hearts, chopped. Save a little of the oil and use it in the mixture.
¾ to 1 cup mayo
1 5oz wedge of parmesan cheese, grated (I’ve never measured this.
¼ cup chopped green onion
A few cloves of finely chopped garlic or a generous amount of granulated garlic
Hot pepper sauce or cayenne to taste
1 pkg cocktail size rye bread
Mix all ingredients together except bread. Mixture should be thick. Add more of whatever you want to make it thicker, if need be. You should have plenty of artichoke to go on each piece of bread, because too much mayo in the mixture could make the bites greasy. The mayo is really a binder and the egg in it makes them puff.
Bake at 350 about 15 minutes or more, until the bottoms are somewhat crispy and the tops are lightly browned and bubbly. I bake in the lower oven so the bottoms get toasted. I usually bake them on a sheet of non stick foil on the baking sheet for easy cleanup.
Serve warm. These should make about 20 or so apps.
When I made them last weekend, I used 8 6 oz jars of the hearts and didn't multiply the mayo for that amount because it really would have been too much. I like it "artichokey". I didn't multiply the amounts of the parm cheese either. I just added those two things until I got the texture I wanted. I baked some testers since I was making so much at once. Actually, it made more than 80 because I tested some and I still have some of the mixture that I'm going to put on the rest of the bread for company tonight.
You can sub hearts of palm if you like or mix the two.
I freeze them on the baking sheets and then vac seal them. They keep very well and I cook them frozen for longer rather than allow them to defrost because they might get mushy.
1 6oz jar marinated artichoke hearts, chopped. Save a little of the oil and use it in the mixture.
¾ to 1 cup mayo
1 5oz wedge of parmesan cheese, grated (I’ve never measured this.
¼ cup chopped green onion
A few cloves of finely chopped garlic or a generous amount of granulated garlic
Hot pepper sauce or cayenne to taste
1 pkg cocktail size rye bread
Mix all ingredients together except bread. Mixture should be thick. Add more of whatever you want to make it thicker, if need be. You should have plenty of artichoke to go on each piece of bread, because too much mayo in the mixture could make the bites greasy. The mayo is really a binder and the egg in it makes them puff.
Bake at 350 about 15 minutes or more, until the bottoms are somewhat crispy and the tops are lightly browned and bubbly. I bake in the lower oven so the bottoms get toasted. I usually bake them on a sheet of non stick foil on the baking sheet for easy cleanup.
Serve warm. These should make about 20 or so apps.
When I made them last weekend, I used 8 6 oz jars of the hearts and didn't multiply the mayo for that amount because it really would have been too much. I like it "artichokey". I didn't multiply the amounts of the parm cheese either. I just added those two things until I got the texture I wanted. I baked some testers since I was making so much at once. Actually, it made more than 80 because I tested some and I still have some of the mixture that I'm going to put on the rest of the bread for company tonight.
You can sub hearts of palm if you like or mix the two.
I freeze them on the baking sheets and then vac seal them. They keep very well and I cook them frozen for longer rather than allow them to defrost because they might get mushy.
Posted on 12/16/14 at 2:14 pm to Gris Gris
Awesome. This is going on my Christmas app menu this year. 
Posted on 12/16/14 at 2:18 pm to Hulkklogan
quote:
That's just unamerican.
I this coffee tastes good, but I don't drink it regularly either.
It murders my stomach. I don't know how people drink it daily
Posted on 12/16/14 at 2:20 pm to LouisianaLady
quote:
I don't know how people drink it daily
Keeps me regular. I don't drink it hot though. I only drink iced.
Posted on 12/16/14 at 2:21 pm to arseinclarse
Oh, I do love iced coffee.
Rarely get it, but I love it.
Rarely get it, but I love it.
Posted on 12/16/14 at 2:21 pm to Tigerdew
They're so easy and quite good. Sort of like an artichoke parm dip on rye, but better than the dips in restaurants. Those always have a funky texture to me.
Sometimes, I cut them horizontally or down the middle before serving. Just depends on the group and whether it's for a cocktail party or just an app with drinks before dinner.
Make sure the bottoms get toasty. I don't like them as much when they aren't toasty on the bottom.
Sometimes, I cut them horizontally or down the middle before serving. Just depends on the group and whether it's for a cocktail party or just an app with drinks before dinner.
Make sure the bottoms get toasty. I don't like them as much when they aren't toasty on the bottom.
This post was edited on 12/16/14 at 2:23 pm
Posted on 12/16/14 at 2:24 pm to Gris Gris
You just go right from freezer to oven correct? That should help the toasting.
Posted on 12/16/14 at 2:28 pm to Tigerdew
Exactly.
Posted on 12/16/14 at 2:42 pm to Gris Gris
Do you just use something like those Pepperidge Farms party breads?
Posted on 12/16/14 at 2:52 pm to Deactived
I used to hate coffee unless it was loaded with sugar and creamer, so I get it.
Just giving you a hard time
Just giving you a hard time
Posted on 12/16/14 at 3:06 pm to Tigerdew
quote:
Do you just use something like those Pepperidge Farms party breads?
Yes, I use either Pepperidge Farms or the brand that looks to be a German or some other name. Any of the little cocktail breads will do.
Posted on 12/16/14 at 5:24 pm to BRgetthenet
quote:
I thought you went to Mt. Carmel.
You're thinking of me baw. LL is from Central.
Posted on 12/16/14 at 6:25 pm to ladytiger118
quote:
LL is from Central.
That explains a lot
Posted on 12/16/14 at 6:32 pm to arseinclarse
quote:
p.s.s....whoever trolled the bar with this song yesterday, outstanding job.
Steel Panther- Girl From Oklahoma (nsfw)
Wholly hell. I was not expecting that.
Posted on 12/16/14 at 6:33 pm to arseinclarse
Arse, who was the guy in the Rudolph the Red-Nosed Reindeer sweater?
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