Lent Appetizer Ideas

lovinmaryland

lovinmaryland

Well-Known Member
Tomorrow night I have a gathering I'm attending and we've been asked to bring an appetizer...but the invitation also mentioned not to forget it is Lent. Hmmm so is that like no meat whatsoever? Just a veggie type thing or is seafood allowed? Any ideas for something I could bring would be appreciated :buddies:
 
Monello

Monello

Smarter than the average bear
PREMO Member
Make something traditional. Muskrat is always a sentimental choice.

There's another culinary option for Catholics abstaining from meat on Fridays during Lent — for the adventuresome and traditionalists only.

The custom of eating muskrat on Ash Wednesday and Fridays during Lent apparently goes back to the early 1800s, the time of Fr. Gabriel Richard, and when he was ministering to trappers. Legend has it that because trappers and their families were going hungry not eating flesh during Lent, he allowed them to eat muskrat, with the reasoning that the mammal lives in the water.
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yummy
 
littlelady

littlelady

God bless the USA
LM, what about French/Italian bread with olive oil dipping mixture with the seasonings. I don't think I have ever met anyone who doesn't like that, and it's easy. Like what they give you at Macaroni Grill. And, then it will be like 'the breaking of bread' reference.
 
crabcake

crabcake

But wait, there's more...
littlelady said:
LM, what about French/Italian bread with olive oil dipping mixture with the seasonings. I don't think I have ever met anyone who doesn't like that, and it's easy. Like what they give you at Macaroni Grill. And, then it will be like 'the breaking of bread' reference.
Click to expand...

That is a great idea! :yay:

LM - here is a VERY easy, no knead bread recipe I love and make quite often. And you likely have all ingredients on hand. Contrary to the one hour rise times though, you could start it tonight, let rise overnight, then lightly knead in the morning and let go for a second rise in the morning till after work, then bake it fresh for the gathering. I find that a good 8 hr minimum time for first rise makes a better loaf. You will be a rock star! I promise, it's awesome and so simple!

ETA - I also use bread flour vs APF.

Easy No-Knead Skillet Bread

Prep time
1 hour 35 mins
Cook time
40 mins
Total time
2 hours 15 mins

Author: Baker Bettie
Serves: 1 Loaf
Ingredients
1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
2 cups lukewarm water
½ TBSP kosher salt
4⅓ cups all-purpose flour
olive oil
rosemary
Instructions
Combine yeast and warm water in a large bowl or pitcher.
Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
Preheat the oven to 400ºF.
Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
Bake for 35-40 minutes until the top is a deep brown color.
 
Last edited:
acommondisaster

acommondisaster

Active Member
crabcake said:
That is a great idea! :yay:

LM - here is a VERY easy, no knead bread recipe I love and make quite often. And you likely have all ingredients on hand. Contrary to the one hour rise times though, you could start it tonight, let rise overnight, then lightly knead in the morning and let go for a second rise in the morning till after work, then bake it fresh for the gathering. I find that a good 8 hr minimum time for first rise makes a better loaf. You will be a rock star! I promise, it's awesome and so simple!

ETA - I also use bread flour vs APF.

Easy No-Knead Skillet Bread

Prep time
1 hour 35 mins
Cook time
40 mins
Total time
2 hours 15 mins

Author: Baker Bettie
Serves: 1 Loaf
Ingredients
1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
2 cups lukewarm water
½ TBSP kosher salt
4⅓ cups all-purpose flour
olive oil
rosemary
Instructions
Combine yeast and warm water in a large bowl or pitcher.
Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
Preheat the oven to 400ºF.
Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
Bake for 35-40 minutes until the top is a deep brown color.
Click to expand...

My recipe for no knead bread is pretty close to that, maybe a little bit easier, except it has to rest for about 12 hours (or overnight), so it takes a bit of planning. It's amazingly chewy and crusty and good. I chop up about a cup of kalamata and green olives and stir in when I add the flour. I serve a spread of feta/cream cheese that I stir to combine. Winner winner. I'm going to give your recipe a try next week.
 
crabcake

crabcake

But wait, there's more...
@-acommomdisaster: I do exactly that - mix it, let it rest for 8-12 hours, then lightly knead (<1 min), then put in a bowl to rise a second time for a few hours. I find - the longer the rise - the better the loaf. :yay: I haven't tried this particular recipe's timing.

Though I do have a good French bread recipe that has this sort of timing. This one is so versatile. I have added pepperoni & cheese or white chocolate chips when doing the "roll it up" step. :yay:
 
lucky_bee

lucky_bee

RBF expert
my favorite is to top a small wheel of brie cheese with some kind of jam, usually apricot, maybe add some walnuts, then wrap the whole thing in either those crescent rolls dough or philo pastry with lots of butter to help seal it all around. bake it in the oven til the crust is nice and golden brown. Serve it with some crusty French bread, or even just crackers.
 
Monello

Monello

Smarter than the average bear
PREMO Member
lucky_bee said:
my favorite is to top a small wheel of brie cheese with some kind of jam, usually apricot, maybe add some walnuts, then wrap the whole thing in either those crescent rolls dough or philo pastry with lots of butter to help seal it all around. bake it in the oven til the crust is nice and golden brown. Serve it with some crusty French bread, or even just crackers.
Click to expand...

Try this same idea with sheets of puff pastry. Some sort of raspberry jam/filling makes a nice combo with the walnuts.

brie in puff pastry
 
Last edited:
lovinmaryland

lovinmaryland

Well-Known Member
Monello said:
Make something traditional. Muskrat is always a sentimental choice.



yummy
Click to expand...
What in the world :lol:
vraiblonde said:
:lol:

LM, is everyone who's going to the party Catholic? I'm not sure why the host would specifically mention Lent.
Click to expand...
Yes. I am catholic as but not practicing. I assume it was mentioned as a reminder that if you bring something w/ meat it more than likely wont get eaten.
crabcake said:
That is a great idea! :yay:

LM - here is a VERY easy, no knead bread recipe I love and make quite often. And you likely have all ingredients on hand. Contrary to the one hour rise times though, you could start it tonight, let rise overnight, then lightly knead in the morning and let go for a second rise in the morning till after work, then bake it fresh for the gathering. I find that a good 8 hr minimum time for first rise makes a better loaf. You will be a rock star! I promise, it's awesome and so simple!

ETA - I also use bread flour vs APF.

Easy No-Knead Skillet Bread

Prep time
1 hour 35 mins
Cook time
40 mins
Total time
2 hours 15 mins

Author: Baker Bettie
Serves: 1 Loaf
Ingredients
1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
2 cups lukewarm water
½ TBSP kosher salt
4⅓ cups all-purpose flour
olive oil
rosemary
Instructions
Combine yeast and warm water in a large bowl or pitcher.
Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
Preheat the oven to 400ºF.
Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
Bake for 35-40 minutes until the top is a deep brown color.
Click to expand...

I ended up doing this last night. I'm going to bake it off right before I leave this afternoon. I also made some olive tapenade & some bruschetta.

Now I just need something for my kids. I'm thinking of bringing a cheese pizza.
 
crabcake

crabcake

But wait, there's more...
RoseRed said:
I purchased some oil and vinegar from this this place. AWESOME!!! :drool: http://cleosfineoils.com/shop/

I have the modena reserve vinegar and the tuscan herb oil. Soooo, soooo good!
Click to expand...

I LOVE a good balsamic vinegar and use it on salads, chicken, bread ... you name it! :yum: I order mine from Ariston in CT because - when the local shop that carried it switched brands two years ago - it was the only way I could get it (no one else locally carried it). When I called (before they launched their retail site), I got one of the owners who said she would sell & ship it to me by the gallon vs. the smaller bottles because I go through about a normal sized bottle every 2 weeks.

If you like a good, rich, sweet BV, and see this brand out and about, give it a whirl. :yay:
 
RoseRed

RoseRed

American Beauty
PREMO Member
crabcake said:
I LOVE a good balsamic vinegar and use it on salads, chicken, bread ... you name it! :yum: I order mine from Ariston in CT because - when the local shop that carried it switched brands two years ago - it was the only way I could get it (no one else locally carried it). When I called (before they launched their retail site), I got one of the owners who said she would sell & ship it to me by the gallon vs. the smaller bottles because I go through about a normal sized bottle every 2 weeks.

If you like a good, rich, sweet BV, and see this brand out and about, give it a whirl. :yay:
Click to expand...

Thanks! I'll keep it in mind. :smile:
 
lovinmaryland

lovinmaryland

Well-Known Member
The bread turned out great. The olive tapenade & the bread together were the hit of the party. There was a lot of cheese/cracker appetizers, steamed shrimp, crab dip, and cheese pizzas.
 
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