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RECIPE: Guacamole Canapés & Mini Iceberg Wedges

Deconstructed guacamole. Photo courtesy
Wholly Guacamole.


First of all: What’s a canapé (can-uh-PAY)?

It’s a type of hors d’oeuvre: a small, savory bite on a base of bread, toast or pastry. It is a finger food, eaten in one or two bites.

Canapés are often served at cocktail parties, and in the hands of a caterer or chef they can be beautifully decorated works of edible art. Canapé is the French word for sofa. The idea is that the toppings sit on a “sofa” of bread or pastry.

These Super Bowl snacks are much more down to earth, as befits the occasion. They’re guacamole canapés, a change of pace from the same old, same old guacamole and chips.

Since the tomatoes and onions are separate from the mashed avocado, this is effectively “deconstructed guacamole.”

The recipes below are courtesy Wholly Guacamole.



  • 1 baguette (French bread loaf)
  • Guacamole (use prepared chunky guacamole or make your own)
  • 1 tomato, diced
  • 1 red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, sliced into small, thin wedges
  • Salt and pepper to taste

    1. SLICE baguette into 1/2 inch slices and toast lightly. Spread approximately 2 tablespoon of guacamole on each slice.

    2. TOSS diced tomatoes with onions an cilantro. Add salt and pepper to taste.

    3. DISTRIBUTE tomato/onion mix to canapés. Top with lime slices and serve on a platter.



    Most people enjoy a classic wedge salad: iceberg lettuce with blue cheese dressing. Here, we turn it into finger food.


  • 1 head iceberg lettuce
  • Crumbled bacon
  • Cherry tomatoes, sliced
  • Crumbled blue cheese
  • Blue cheese dressing (here’s our recipe)

    1. CUT lettuce into mini wedges, about 3 inches each. The objective is to pick them up by hand.

    2. TOP with bacon and tomato slices.

    3. DRIZZLE with blue cheese dressing and top with optional crumbled blue cheese. Serve on a platter.


    Mini iceberg wedge salad, for when you just want a taste. Photo courtesy Wholly Guacamole.




    PRODUCT: Super Bowl Macarons, Valentine Macarons


    The battle of the macarons. Photo courtesy
    Dana’s Bakery.


    In addition to the Super Bowl, we’re celebrating the Mac Bowl: the battle between two macarons for the title of tastiest.

    Dana’s Bakery, a wonderfully creative maker of delicious macarons (a NIBBLE Top Pick Of The Week—here’s the review), has created two flavors for the occasion:

  • Denver Chocolate Peanut Butter Macarons
  • Seattle Sea Salt Caramel Macarons
    In vibrant team colors, each bite is a victory. Get yours at The line is certified kosher.

    Who needs chicken wings, guacamole and pizza? We’re set with our Super Bowl macarons. Game on!




    For Valentine’s Day, Dana has transformed the classic Sweethearts candy, also called conversation hearts, into macarons.

    Sweethearts are made by the New England Confectionery Company (NECCO), makers of Necco Wafers. Each hard heart-shaped candy is printed with a romantic message: “Be Mine,” “Kiss Me,” “Adore Me,” and “Crazy 4U” are some of the messages.


    Sweethearts date all the way back to 1866. In 1847, 26-year-old Boston pharmacist Oliver R. Chase invented a machine that cut lozenges from wafer candy—similar to Necco Wafers.



    Macarons for your Valentine, atop a bed of Sweethearts candy. Photo courtesy Dana’s Bakery.

    While it turned out to be the world’s first candy-making machine, the original intent was to create lozenges to soothe the throat or to settle the stomach. The line between “losenge” and “hard candy” is pretty slim.

    In 1866 Oliver’s brother, Daniel Chase, designed a machine that pressed designs onto the wafers, and began printing sayings on what had become “candy.”

    Sweethearts were launched by NECCO in 1901. In 2010 the recipe was changed to allow for bright modern colors; contemporary sayings have been added, such as “Email me” (no doubt soon to be “Text Me”) and “LOL.” NECCO receives hundreds of suggestions a year on new sayings.

    Sweetheart macarons are available from



    RECIPE: Chinese Steamed Dumplings With A Twist


    Buffalo chicken dumplings: fusion food.
    Photo and recipe courtesy IMUSA USA.


    The Chinese New Year begins on January 31st; the Super Bowl is February 2nd. Here’s a dish that combines both concepts: Buffalo Chicken Steamed Dumplings.

    The recipe for this fusion food—Chinese steamed dumplings crossed with Buffalo chicken wings—was developed by IMUSA USA. The company manufacturers cookware for international cuisine, including the bamboo steaming basket in the photo.



  • 1 pound ground chicken
  • ½ small onion
  • 3 garlic cloves
  • 3 tablespoons curly parsley
  • ½ cup celery
  • ½ cup crumbled blue cheese
  • 2 eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dumpling wrappers (you can use won ton
  • Nonstick cooking spray
  • 1 cup Buffalo style hot sauce, like Frank’s
  • 6 tablespoons butter
  • Preparation

    1. MIX first 9 ingredients (chicken through pepper) by hand in a medium bowl until evenly combined.

    2. ASSEMBLE dumplings by placing dumpling wrapper on a flat surface. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.

    3. DIP a finger in a cup of water and run it around the edges of the wrapper. Pick up a wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary.

    4. SPRAY the steaming basket with non-stick spray and add the dumplings. Steam for 10 minutes until fully cooked.

    5. MAKE the hot sauce by gently heating the hot sauce and the butter. Spoon some sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.



    FOOD FUN: Football Steak


    A football filet mignon. Photo courtesy
    Empire Steak House | NYC.


    To some, watching a football game while digging into a big, juicy steak is a slice of heaven. That’s why more than a few steak houses have big-screen TVs.

    Chef Jack Sinanaj of Empire Steak House in New York City has gone one better, preparing a special Empire Super Bowl Steak: a 20-ounce filet mignon carved in the shape of a football.

    And yes, you can eat your steak while watching the game on three large screen plasma TVs. There’s a “viewing party” on Super Bowl Sunday, February 2nd.

    Or, you can try carving your own at home.


    The restaurant used grill marks to add the laces. That may be a challenge for some home cooks, but if you’re good with a piping bag, you can add the laces with piped blue cheese butter or other compound butter.



    RECIPE: Bacon-Wrapped Shrimp

    Looking for “gourmet” Super Bowl fare? Try this recipe from Dietz & Watson. Just a bit of fresh basil elevates bacon-wrapped shrimp to new flavor heights.

    Serve the shrimp on a platter for game-watching, with cocktails or as an appetizer or first course for dinner.


    Ingredients For 4 Servings

  • 16 jumbo shrimp (thawed if frozen), peeled and
  • 16 fresh basil leaves
  • 16 slices bacon
  • 16 flavorless wooden toothpicks
  • 2 cups vegetable oil
  • 12 ounces barbeque sauce
  • 4 teaspoons grated horseradish
  • 2 dashes hot pepper sauce
  • Garnish: lemon wedges, basil leaves

    Fresh basil elevates the flavor of bacon-wrapped shrimp. Photo courtesy Dietz & Watson.



    1. PREHEAT oven to 375°F and butterfly the shrimp: Make a deep slit along the back of each, but not all the way through.

    2. RINSE the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp. Wrap each shrimp in a slice of bacon and secure with a toothpick.

    3. HEAT the oil over high heat to 350°F in a medium stockpot or saucepan. When hot, carefully add the shrimp, a few at a time. Deep-fry for 2 to 3 minutes, until crisp. Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.

    4. COMBINE the barbeque sauce, horseradish and hot pepper sauce in a skillet. Add the shrimp to the sauce and heat, basting the shrimp for 5 minutes, until they are heated through. Serve on a platter garnished with lemon wedges and sprinkle with a chiffonade of basil.

    A chiffonade is a cut that creates long, thin strips. Stack the leaves, roll them tightly and slice perpendicular to the roll. See the photo above.



    RECIPE: Asian Wings

    We like Buffalo Wings, but we’re ready for something new (even newer than these fun Deconstructed Buffalo Wings and this Buffalo Chicken Pizza).

    So we jumped on this Asian-inspired wings recipe from Chef Lorena Garcia. Plan ahead: They need to marinate overnight (and can be prepped up to three days in advance).


    Ingredients For Approximately 30 Wings

  • ½ cup of orange juice
  • 3 tablespoons of fresh lemon juice
  • ¼ cup hoisin sauce
  • 1 tablespoon canola oil
  • ¼ cup sugar
  • 3 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 pounds of chicken wings
  • 3 scallions, slivered
  • Optional plate garnish: lemon or lime wedges

    Chicken wings are given the Peking Duck treatment, with hoisin sauce and scallions.



    1. PLACE orange juice concentrate, lemon juice, hoisin sauce, sugar, canola oil, ginger and garlic in a large resalable plastic bag. Seal and shake to mix.

    2. ADD chicken wings; seal and shake to coat evenly.

    3. REFRIGERATE overnight, or up to 3 days.

    4. PREHEAT oven to 400°F. Line a large sheet pan with aluminum foil. Spread wings on foil.

    5. BAKE for 45 minutes, until brown and shiny. Transfer to serving platter, sprinkle with scallions and serve.



    TIP OF THE DAY: Make An Edible Popcorn Bowl

    This serving bowl can be eaten when it’s empty. Photo courtesy


    If you’re planning a quiet New Year’s Eve at home, need something to bring to a party or are thinking ahead to the Super Bowl, have fun with this idea from The Popcorn Board.

    The bowl is made from popcorn, which you then fill with more popcorn—or be contrarian and fill it with chips or pretzels.

    You can use different food coloring for different holidays, themes or teams.



  • 10 cups popped popcorn
  • 1 1/3 cups sugar
  • 1 cup water
  • 1/3 cup light corn syrup
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 10 drops food color, optional
  • Preparation

    1. SPRAY the inside of a large stainless steel bowl with cooking spray and similarly spray the outside of a second large stainless steel bowl; set aside. These 2 bowls will be used to form popcorn bowl at end of cooking time. (Note: If one bowl is smaller than the other, spray the outside of the smaller bowl.)

    2. SPRAY the inside of a third large bowl with cooking spray and place popped popcorn inside; set aside.

    3. STIR sugar, water, corn syrup, vinegar and salt together in a medium sauce pan. Bring mixture to a boil, cover, and boil for 3 minutes to allow steam to wash down sides of pan.

    4. REMOVE pot lid and attach candy thermometer to pan. Allow mixture to boil, without stirring, until mixture reaches 290°F. Stir in food color, if desired. Working quickly, pour syrup over popcorn and toss with a large spoon until popcorn is thoroughly coated.

    5. POUR popcorn mixture into first prepared bowl and use a spoon to push mixture evenly up onto sides of bowl. Firmly press the second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl to cool completely between stainless steel bowls.

    6. SERVE: Tip popcorn bowl out and place on platter. Fill with popcorn or other snacks to serve.

    Find more popcorn recipes at



    RECIPE: Sausage-Stuffed Mushrooms

    Delicious with wine or cocktails. Photo


    Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

    Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer. A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!


    Ingredients For 15 Mushroom Caps

  • 4 ounces soft goat cheese
  • 1/2 cup Italian sausage, cooked
  • 1/4 cup dried cranberries
  • 1 clove garlic, finely chopped
  • 15 mushroom caps, stems removed
  • Nonstick olive oil spray


    1. PREHEAT oven to 400°F.

    2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

    4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet. Bake for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.

    This recipe was created by Cheekykitchen works exclusively for Good Cook. Visit for more delicious recipes.

    Find more recipes for in THE NIBBLE’S Appetizers & Hors d’Oeuvre Section.



    RECIPE: Brie Or Goat Cheese Wontons

    If you want to whip up something special to serve with wine or cocktails, consider this French-Asian fusion treat: wontons filled with Brie or goat cheese. Crisp, crunchy wrappers filled with hot, creamy cheese, they can also be served as an appetizer.

    The recipe is from cheese importer Ile de France, which has plenty of cheese recipes on its website.



  • Wonton wrappers
  • Fresh goat cheese or Brie, cut into slices 1″ wide
  • Optional fillings (see below)
  • Dipping sauce (see below)

    Brie or goat cheese wontons. Photo courtesy Ile de France.



    1. PLACE squares of cheese in the middle of each wonton wrapper. Close the square wrapper diagonally, then seal the edges with a bit of moisture, pressing hard so it won’t come apart.

    2. FRY: Heat about two inches of oil in a medium sized pot. Use some sesame oil to give it an authentic, Asian flare that won’t interfere with the cheese’s natural flavors. Sesame oil is strong, so we used 1/3 sesame oil, 2/3 vegetable oil.

    3. PLACE the wontons in the heated oil for about 30 seconds or until they reach the desired crispiness.

    4. BAKE by arranging the wontons on a greased cookie sheet. Bake at 400°F until they become crisp and golden brown, about 8-10 minutes.

    5. SERVE with your favorite dipping sauce. Ile de France uses warmed sour cream flavored with a little Parmesan cheese, salt and pepper.


    You can add extra ingredients, but be sure to use less cheese so the wonton wrappers don’t burst.

  • Add any of the following on top of the cheese before wrapping: caramelized onions, chives, chutney or scallions (green onions), drained chopped spinach. Or, if using goat cheese, you can mix them together.
  • For a sweet touch, drizzle some honey on the cheese before wrapping.
  • Serve with a dip on the side: soy sauce/ginger/scallion, sweet and sour sauce or a soy/honey mustard sauce.


    RECIPE: Avocado Potato Salad

    Avocado potato salad. Photo courtesy


    Like guacamole? Like potato salad?

    Combine the two concepts in this Hass Avocado and Red Potato Salad Recipe from Avocado Central. The green accents are festive for St. Patrick’s Day, although this recipe rocks from Super Bowl Sunday through Christmas (when you can add sliced red cherry tomatoes for a red-and-green effect).

    As we showed yesterday in the Corned Beef & Cabbage Potato Salad recipe, you can add a tantalizing twist to traditional potato salad by incorporating non-traditional ingredients. If you have a favorite unusual potato salad recipe, let us know!

    Prep Time: 15 minutes
    Serves: 8



  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 cup mayonnaise (you can use low-fat mayonnaise)
  • 5 teaspoon cider vinegar
  • 2 teaspoon Dijon-style mustard
  • 3/4 teaspoon. ground black pepper
  • 3/4 teaspoon salt
  • 4 green onions, sliced
  • 2 large* ripe Hass avocados, seeded, peeled and chopped into 1/2-inch pieces
    *A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


    1. PLACE potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and transfer to a bowl.

    2. COMBINE mayonnaise, vinegar, mustard, salt and pepper. Add dressing and green onions to potatoes and gently toss. Stir in avocados.

    3. REFRIGERATE for 4 hours or overnight to allow flavors to blend.


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