Macon Magazine

96 l MACON MAGAZINE DECEMBER/JANUARY 2013 Appetizers in abundance Tiny treats are sure to please Appetizers during the holidays or anytime can be fun to prepare or a hassle. Below are some fun and not too complicated ones to enjoy with family and friends. Are they healthy? Definitely not. But then, no one eats a whole serving of any of these. Add some interesting cheese and crackers and a fruit and vegetable tray, and you are ready for a party. Enjoy! Artichokes Au Gratin Ingredients Extra-virgin olive oil, for brushing 4 tablespoons plain or seasoned breadcrumbs 1 12-ounce jar marinated artichoke bottoms, drained and patted dry 1 1/2 teaspoons grated parmesan cheese 1/4 pound so sheep's milk cheese or brie, rind removed, sliced 1 cup mixed salad greens 2 tablespoons balsamic vinaigrette Directions Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the Parmesan. Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens. Ingredients 3/4 to 1 pound small fresh ravioli (meat and/or cheese) 3 large eggs, beaten 1 1/2 cups milk 2 cups breadcrumbs 3 tablespoons finely chopped fresh parsley 1 teaspoon finely chopped fresh rosemary Kosher salt and freshly ground pepper Vegetable oil, for frying 1/2 cup grated parmesan cheese Marinara sauce, for dipping Toasted Ravioli Directions Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes. Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard a second time, about 15 minutes. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel- lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

• Cover