Holiday Appetizers from Princeton, NJ Area Chefs

standard December 9, 2013 Leave a response

On November 21st, Mrs. G’s hosted the Business After Business event for the Princeton Regional Chamber of Commerce. It was a pleasure to join 4 chefs from local restaurants – Rocky Hill Inn, Crown of India, Chambers Walk, and Marsilio’s Kitchen–to prepare an appetizer that would be sure to delight any holiday party. We’ve shared most of the recipes for you below so you can wow your guests this holiday season! Let us know how they turn out. And check out pictures from the event to see the chefs (and me) in action! 

Devils on Horseback - Rocky Hill Inn
Write a review
  1. • 1lb Medjool dates
  2. • 16 slices applewood smoked bacon (1 per date)
  3. • 1 pear (peeled)
  4. • 1 cup crumbled blue cheese
  5. • 2 cups red wine
  6. • 1/2 cup granulated sugar
  7. • cinnamon stick
  1. 1. In a sauce pot combine red wine, sugar,cinnamon stick, and peeled pear. Cook on medium heat for 45 minutes until tender. Let the pear cool in the wine.
  2. 2. Once pear is cooled cut into 1/2 in. squares.
  3. 3. Lay bacon out on a sheet tray and cook in oven at 350 degrees for 12 min. (bacon should not be fully cooked)
  4. 4. Slice date lengthwise and take out pit.
  5. 5. Put a pinch of blue cheese inside date, and then place one square of pear on top of cheese close date. Wrap one bacon slice around the date.
  6. 6. Bake in oven at 350 degrees for 5 minutes or until bacon is crispy and cheese is melted.
Mrs. G's Appliance Chef
Aloo Tikki - Crown of India
Write a review
  1. • 4 potatoes (boiled and peeled)
  2. • ½ tsp coriander seeds
  3. • ½ tsp pepper
  4. • ½ tsp cumin
  5. • ½ tsp crushed red pepper
  6. • 2 tsp chopped ginger
  7. • 5oz corn starch
  8. • oil (pan frying)
  9. • salt to taste
  1. 1. Dry roast the coriander seeds, pepper, and cumin in a pan.
  2. 2. Crush the coriander seeds, pepper, and cumin into mortar and pestle.
  3. 3. In a bowl mash all four potatoes. Add the roast mix to the mashed potatoes in the bowl along with ginger, red pepper and corn starch. Mix well. Add salt to taste and mix.
  4. 4. After mixing, take a portion and form a small ball out of it. Then flatten them into round shape patties.
  5. 5. In a frying pan, heat up some oil until hot. Put patties on the pan and fry on both sides.
Mrs. G's Appliance Chef
Gajar Halwa - Crown of India
Write a review
  1. • 10 medium carrots
  2. • 2 cups milk
  3. • 8 cardamoms
  4. • 3-4 Tbsp. ghee
  5. • 3.5 oz ricotta cheese
  6. • 5-7 Tbsp. sugar
  7. • 10 raisins
  8. • 5-10 sliced almonds
  1. 1. Peel, wash and grate the carrots.
  2. 2. Heat pure ghee in a thick-bottomed pan. Add grated carrots and sauté for five minutes.
  3. 3. Add milk and cardamoms and cook on medium heat for five to six minutes or until the
  4. milk evaporates and the carrots are cooked.
  5. 4. Stir in the sugar. Cook for two to three minutes or until the sugar melts and mixes well, stirring continuously.
  6. 5. Add in the ricotta cheese and continue to cook for a few minutes more.
  7. 6. Spoon out the gajar halwa into dessert bowls. Garnish with sliced almonds and raisins.
Mrs. G's Appliance Chef
Sausage Stuffed Mushroom - Chambers Walk Cafe
Write a review
  1. • 1 lb. of sweet Italian sausage(sans casing)
  2. • 1 stalk of peeled celery finely diced
  3. • 1 shallot peeled and finely diced
  4. • 1/3 cup of white wine
  5. • Chopped flat Italian parsley
  6. • Mushrooms, either button or portabella (cut into 4 or 6 pieces depending on size)
  7. • Salt and pepper to taste
  8. • Enough oil to sauté everything
  1. 1. Pre-heat oven to 350 degrees.
  2. 2. Heat oil in a sauté pan, add shallots, celery and allow to cook until vegetables are soft.
  3. 3. Add sausage and cook until sausage is golden brown. Deglaze with wine allow to cook till almost dry.
  4. 4. Add parley and season with salt and pepper and allow to cool.
  5. 5. While the stuffing is cooling, remove the stems. Wash mushrooms if necessary under cold water and quickly. Pat dry and fill with the stuffing.
  6. 6. Place stuffed mushrooms on a cookie tray that has been greased lightly with olive oil. Bake approximately 7 minutes.
  7. 7. Remove and serve almost immediately.
Mrs. G's Appliance Chef
Classic Crab Cake with Lemon Aioli - Mrs. G's
Write a review
  1. • 1 lb. jumbo lump or backfin lump crabmeat
  2. • 1large egg
  3. • 1/4 cup good quality mayonnaise
  4. • 1 1/2 tsp. Dijon mustard
  5. • 1 1/2 tsp Old Bay seafood seasoning
  6. • 1 tsp fresh lemon juice
  7. • 1/2 tsp. Worcestershire sauce
  8. • 1 1/4 cup fresh breadcrumbs (white bread)
  9. • 1 Tbs. chopped fresh flat leaf parsley
  10. • 2 Tbs. unsalted butter
  11. • 1 Tbs. olive oil
  1. 1. Drain crabmeat, if necessary, and pick through for shells (jumbo lump will not have shells). Put crab in a medium mixing bowl and set aside.
  2. 2. In a small bowl, whisk egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape mixture over crab and mix gently until well combined. Gently break up the lumps with your fingers, but do not overmix.
  3. 3. Sprinkle breadcrumbs and parsley over mixture, and mix them in thoroughly but gently; mixture should still be somewhat loose. Cover with plastic wrap and refrigerate for 1-3 hours.
  4. 4. Shape crab mixture into 8 cakes, about 1 in. thick. In a 12-in. nonstick skillet, heat butter with the olive oil over medium heat. When the butter is frothy, add cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat
  5. to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
Mrs. G's Appliance Chef


Chef Vance Slocum Follow on Instagram at

Related Posts