Filo Hors Doeuvres Recipes

FILO HORS D'OEUVRES

Steps:

• Place half the filo dough in a pan.
• Pour about 1/4 cup margarine on top.
• Filling: Saute onions in melted butter until golden (about 5 to 10 minutes).
• Cook spinach according to package directions.
• Drain well.
• Squeeze out all moisture from spinach.
• Process spinach until finely chopped, about 8 to 10 seconds.
• Add onions and remaining ingredients and process just until mixed.
• (Add second egg only if mixture seems dry).
• Pour filling over first half of filo dough and cover with remaining filo dough.
• Pour remaining butter on top of filo dough (add more if necessary), and then cut in squares so that, while cooking the butter will penetrate in between the layers of dough.
• Bake in a 300 degree oven for 30 minutes, until top is golden brown.

DUCK CAMP HORS D'OEUVRES WITH BOURBON FINISH

Steps:

• Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
• Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
• While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
• Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
• Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.

PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES

Steps:

• Heat oven to 350ºF.
• Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
• Set aside. Allow to cool at least 10 minutes.
• Butter the insides of phyllo cups.
• Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
• Repeat the process with remaining phyllo cups.
• Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
• Serve warm.
• *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.