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Publix Simple Meals

Appetizer Buffet

Servings:
Makes Various Servings
Total Time:
Varies by Recipe
Active Time:
varies by recipe

Cooking Sequence

N/A

Cooking Instructions

Blue Cheese on Endive

Ingredients

3 slices Deli prosciutto ham (about 2 oz)
8-10 fresh basil leaves
36 Belgian endive leaves (2-3 heads)
4 oz premium blue cheese, coarsely crumbled
1/4 cup chopped walnuts
2 tablespoons balsamic glaze

Alternate topping: Deli Tarragon Chicken Salad

Steps

  1. Stack prosciutto slices; cut into thin strips. Cut basil into thin strips (2 tablespoons). Trim/discard root end of endive to separate leaves. Chill all until ready to prepare.
  2. Arrange 36 endive leaves on serving platter. Top each with cheese, prosciutto, walnuts, and basil; drizzle lightly with glaze. Serve.

Chicken Salad on Endive: Prepare endive leaves as noted above. Top with chicken salad. Or make some with each filling.

Prep: 25 minutes (Makes 36)

Asian Beef Rolls

Ingredients

1 cup garlic ginger wonton strips
large zip-top bag
1 seedless cucumber
2 tablespoons hoisin sauce
1 teaspoon ginger spice paste
1 cup fresh bean sprouts
12 oz pre-sliced Deli roast beef
3 tablespoons Asian sweet chili sauce, optional

Steps

  1. Place wonton strips in bag; seal tightly and crush. Place crumbs on plate (may be paper); set aside.
  2. Cut cucumber in half (reserve other half for another use); cut length in half again. Julienne by cutting each piece into thin slices; then stack slices and cut into thin, uniform matchsticks. Place in medium bowl. Chill until ready to prepare.
  3. Stir hoisin sauce, ginger paste, and bean sprouts into cucumber strips until evenly coated. Lay beef slices flat; add 1 tablespoon of the cucumber mixture near one short end of slices.
  4. Roll beef tightly starting at short end; then carefully roll in wonton crumbs. Cut rolls into short lengths; arrange on serving platter. Top with chili sauce and serve.

Prep: 25 minutes (Makes about 36)

Crab Cake Bites With Fruit Salsa

Ingredients

3 (6-oz) boxes frozen crab cakes
1 head Bibb lettuce
3/4 lb Produce tropical fruit salad (pineapple, strawberries, kiwi)
1 tablespoon cilantro, finely chopped
1 shallot, finely minced
2 tablespoons honey
juice of 1/2 lime (1 tablespoon)
2 tablespoons butter, divided
3 tablespoons rémoulade sauce

Steps

  1. Thaw crab cakes following package instructions. Separate 24 lettuce leaves. Cut crab cakes into quarters; form into 24 patties about 1/2-inch thick (wash hands).
  2. Cut fruit into 1/4-inch pieces; place in medium bowl. Chop cilantro and mince shallot. Stir both into fruit with honey and lime juice. Chill all until ready to prepare.
  3. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon butter in pan, then gently add crab cakes; cook 4-5 minutes, without turning, or until golden.
  4. Add remaining 1 tablespoon butter; turn crab cakes. Reduce to medium-low; cook 4-5 more minutes or until golden and 165°F.
  5. Arrange lettuce leaves on serving platter; drizzle each with rémoulade sauce. Add crab cakes; top with salsa and serve.

Prep and Cook: 55 minutes (Makes 24)

Aprons Advice

  • Complete your buffet with Deli platters and gourmet Bakery desserts.
  • Each recipe can be prepared, through step 2, up to 1 1/2 hours in advance.
  • Allow about an hour to stuff the endive, assemble the beef rolls, and, just before serving, complete the crab cakes.

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Nutritional Information

Blue Cheese on Endive

Not available at this time.

Asian Beef Rolls

Not available at this time.

Crab Cake Bites With Fruit Salsa

Not available at this time.