Kitchen With Britt I have done a few classes recently making all sorts of yummy small bites. I think this will be a great spot that I can continue to add to as we create yummy appetizers along the way!! I will start with the delish bites that we made last week!
We started out with one of my favorite cocktails, a French 75…and the twist on this one is that we used lavender simple syrup, instead of plain, so it had some beautiful floral notes as well!
Recipe, Makes 2:
3 Oz Gin
3 Oz Fresh Lemon Juice
2 Oz Lavender Simple Syrup
5 Oz Brut Sparkling Wine
Twist of Lemon
Shake together the 1st 4 ingredients with ice (You can pour over ice, or pour straight into your glass like a martini). Pour into glass and top with sparkling plus a twist of lemon!!
For simple syrup, simmer 1 Cup of Sugar with 1 Cup of water, add in 1-2 T of dried lavender flowers. Let simmer until all of the sugar is dissolved. Let the lavender steep until the whole mixture is completely cool. Strain and it is ready to use! Simple syrup lasts about 2 weeks in the fridge, I like to label and freeze mine. They will last a year in the freezer & do not freeze solid because of the sugar content. You can easily reach a spoon in every time you want to use it and have different flavors on hand for all occasions!!
This little platter has our Cubano skewers and blackberry, basil & white cheddar bites. No recipe to include really, but here are the items for each – just skewer and enjoy!!
Cubano: Swiss Cheese Cube, Dill Pickle & Ham
Blackberry, White Cheddar Cube & Fresh Basil
Another favorite and quick and easy too!! I suggest purchasing frozen shrimp – it is usually more fresh and with a resealable bag, you can just use what you need!
Tequila Poached Shrimp with a Tropical Fruit Salsa
For the Shrimp:
1 lb Raw Shrimp, shell on or off, your preference
4 Cups water
1/4 Cup Tequila
1 T Salt
5-6 Whole Peppercorns
Zest & Juice of 1 Lime
Bring everything except the shrimp to a boil – we want to infuse all of the flavors into our poaching liquid. Let boil for 3-5 minutes, then reduce heat to medium. Gently lower your shrimp in & let them cook for about 5 minutes. You want to make sure that all of the shrimp have turned pink and opaque, but do not want to overcook. Remove with a slotted spoon and chill.
For the Salsa:
1 Pint Cherry Tomatoes, Quartered
1/2 Pineapple Chopped
1/2 Yellow Onion Chopped
3 Cloves Garlic, Minced
1/4-1/2 Cilantro, Minced
Juice of 1-2 Limes
Salt & Pepper to taste (Can add jalapeno for heat or chipotle paste for a smoky heat)
Mix together and let sit a little while before serving, for flavors to infuse. Enjoy!!
Crispy Bake Filo Wrapped Feta Bites with Honey
This is one of my absolute favorite treats!! It’s impressive, yet simple. Unique & only a few ingredients!!
1 Roll of Packaged Filo Dough, Cut the Sheets into 3rds
2 Blocks of Feta Cheese, Cut into 1″ Cubes
Olive Oil & Pastry Brush
Honey & Sesame Seeds for Garnish
You’ll want to preheat your oven to 400 degrees and line 2 trays with parchment paper. Pour about 1/3 Cup olive oil into a bowl.
Take 1 sheet of the cut filo dough and place your feta cube at one end. Brush the inside of the sheet lightly with olive oil & wrap the feta like a little present. Brush more olive oil on the outside. Place on your sheet tray and continue till all of your feta is gone, you may need to refill your olive oil.
Bake for 10-12 minutes, or until crispy. Let cool a few minutes, plate, drizzle with honey & sprinkle with sesame seeds! Boom!
Chocolate Cake Mini Trifles
These are a great, simple mini dessert to have on hand for a party. Alternatively, you can grab out your big trifle dish and layer it up for a gorgeous trifle that can be served individually from there!
This is the chocolate cake recipe that we used, we poured the batter into a greased, parchment lined tray. Once cool, we cut into cubes to use.
For the whipped cream:
1 Cup COLD Heavy Cream
2 T Sugar
2 tsp Vanilla
Whip up in your electric mixer until you have the consistency you would like!!
Layer in bowls or cups with cake, cream & berries – Enjoy!!
