Entertaining Expert Carol Mackey is back to show us 3 easy and impressive appetizers perfect for Autumn entertaining! For more information visit carolthatcooks.com
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00:00 The time for fall gatherings is finally here and our favorite entertaining expert Carol
00:08 Mackey is here with some delicious fall themed appetizers that are perfect for your next
00:14 gathering.
00:15 So Carol, thank you for being here.
00:16 Thank you.
00:17 Yes.
00:18 Perfect for Halloween, Thanksgiving and your D-Bags party tonight.
00:20 Perfect.
00:21 I love it.
00:22 We got all the bases literally, pun intended, covered.
00:25 Okay.
00:26 So you are walking us through how we're going to make all of these.
00:28 That's right.
00:29 Okay.
00:30 Over here with this one.
00:31 So the first one is chorizo and pumpkin pinwheels.
00:35 Oh, that sounds delicious.
00:36 So I have a sheet of puff pastry.
00:38 Just buy it in the frozen section and it's thawed.
00:41 And I'm going to put down some canned pumpkin.
00:44 Okay.
00:45 So just canned, but it's pure pumpkin, not the, like, you know, with the spices in it.
00:50 So just pure plain pumpkin.
00:51 Nothing, nothing extra.
00:52 Okay.
00:53 I love that.
00:54 You don't want like the cinnamon, like pumpkin pie.
00:55 Right.
00:56 You'll see pumpkin or pumpkin pie.
00:57 Okay.
00:58 Okay.
00:59 So I'm going to put the chorizo down.
01:00 Oh, I love it.
01:01 Okay.
01:02 Okay.
01:03 And Carol, you are a trained chef.
01:05 I am.
01:06 Yes, I went to culinary school and when I was young, I worked in restaurants and lots
01:12 of catering places.
01:13 My husband and I traveled throughout the country.
01:15 So it was really a fun job and I learned so much.
01:18 So you've taken inspiration from all kinds of different places.
01:20 Yes, yes.
01:21 I love that.
01:22 So do the chorizo now.
01:23 We're going to put some cheese.
01:24 Yeah, a little jack cheese.
01:25 Love it.
01:26 Okay.
01:27 And this is going to be perfect for, like you said, Halloween, Thanksgiving kind of
01:32 a thing because look at how fun this is.
01:34 I mean, this would be so cute out on a table because look at these colors.
01:37 And the one thing I always like to tell people when I do classes or, you know, are the do-aheads.
01:43 They love this.
01:44 So this one, let me just tell you, we're going to roll this and we're going to roll it on
01:49 parchment paper.
01:50 Perfect.
01:51 So we have it rolled up like this.
01:52 Okay.
01:53 And then we're going to brush it with a little egg wash and that makes it real shiny.
01:57 Love it.
01:58 Okay.
01:59 And then we're just going to put it just like this in the freezer until it's frozen.
02:03 Okay.
02:04 And it will still be soft enough that you'll be able to cut it.
02:07 Once it's frozen, we're going to cut it in like quarter inch slices.
02:10 Okay.
02:11 And then you're ready to bake frozen.
02:13 A do-ahead is just to slice them up, put them on a sheet pan, like make sure they're frozen
02:19 and put them in a baggie and just bake them 400 for about 14 minutes.
02:22 That's so easy.
02:23 And they're so delicious.
02:24 This is what they look like.
02:25 Yeah.
02:26 That looks fantastic.
02:27 That's a great little appetizer.
02:28 And those are great because you can grab them and eat them.
02:31 Right.
02:32 Exactly.
02:33 You don't need any utensils for those.
02:34 Serve them hot, but room temp, they're fabulous.
02:35 Okay.
02:36 So then we're moving on to something like this.
02:37 Yeah, so this is a squash.
02:38 And what I love about this, Carol, is that this is so cute.
02:41 I mean, look at this.
02:42 You can put it in this little pumpkin dish like this.
02:44 Yes.
02:45 Or you could have it in just a plain thing.
02:46 Right.
02:47 A plain bowl.
02:48 But this is so cute.
02:49 So this is a delicata squash quesadilla with a chipotle lime sauce.
02:54 So this is the delicata squash.
02:55 Have you seen this before?
02:56 I have.
02:57 I never really knew what it was.
02:58 It's completely edible.
02:59 Okay.
03:00 So it's a great squash to use because you're not like cutting it.
03:03 You gotta take out the seeds.
03:04 But then you, you know, the skin is so hard and you're using a chef knife that's not sharp
03:08 perhaps.
03:09 Oh, yeah.
03:10 And you might cut yourself.
03:11 So this, you just dice it up.
03:13 So I have my flour tortilla.
03:15 Okay.
03:16 And here I have the diced delicata squash.
03:18 This is what the squash looks like when it's all cut up.
03:20 With red pepper.
03:21 A little olive oil, salt and pepper, and I just roasted it until it was soft.
03:23 Probably about 40 minutes.
03:25 Fantastic.
03:26 Okay, and then we're gonna put down some chihuahua cheese.
03:29 And the cheese acts like glue.
03:31 So when you make a quesadilla, put the cheese first.
03:34 And then you put your filling.
03:37 Okay.
03:38 All right.
03:39 Nice and easy.
03:40 And this is something easy enough for someone like me at home.
03:43 Right.
03:44 Because I am not really a cook.
03:45 I am not a chef like you.
03:47 This is so easy though.
03:48 What else can someone like me do at home?
03:49 I always, I am actually working on a book, and all my recipes are very doable for the
03:54 average person.
03:55 And I do cooking classes, and I really like try to explain, you can do it too.
03:58 Okay.
03:59 You can do it.
04:00 I love it.
04:01 I'm gonna quiz you when I come back.
04:02 Okay.
04:03 And then a little bit of cheese on top, and again, it sort of acts like the glue.
04:05 Then we're gonna saute that in a little olive oil.
04:09 And then a do ahead is once it's golden, you can refrigerate it on a sheet pan until it's
04:14 ready.
04:15 Great.
04:16 Put it in the oven, and then just cut it up.
04:17 I love that.
04:18 Because what is so difficult about doing a party, having all your appetizers ready to
04:21 go, is that you don't want to be cooking as your guests are getting there.
04:25 No, you want to be a guest at your own party.
04:27 Absolutely.
04:28 I'm all about the do ahead.
04:29 Sauce, sour cream, I'm gonna let you do that.
04:32 Okay.
04:33 And a little bit of the chipotle peppers.
04:35 And you can process those in a food processor, chop them up, but I have seen them where they're
04:39 already like pureed in a small can.
04:42 I love it.
04:43 So look for that.
04:44 So just add some of that.
04:45 Okay.
04:46 And it's really all to taste.
04:47 All right.
04:48 So I'm actually gonna let you mix that, because we want to get to our dessert over here.
04:52 Let me just add a little bit of lime and a little bit of salt.
04:55 So delicious.
04:56 Perfect.
04:57 You mix that up.
04:58 Okay, this one, three ingredients, super simple.
04:59 Okay, you actually skewer it.
05:00 No, you skewer it at the end.
05:02 Oh, okay.
05:03 But you're so anxious.
05:04 I love your readiness.
05:05 I'm ready.
05:06 I'm ready to go.
05:07 So see the stem?
05:08 You want to dip the stem side.
05:11 So I'll let you take it.
05:12 Okay, great.
05:13 Dip the stem side.
05:14 In the caramel sauce.
05:15 In the caramel.
05:16 And then here I have some, yeah, chopped nuts.
05:18 Great.
05:19 And then you just dip that in.
05:21 And then you skewer it.
05:22 And then you skewer it.
05:23 All right, that looks beautiful.
05:24 And you know what?
05:25 It tastes just like a taffy apple.
05:27 You have to try it.
05:28 That's fabulous.
05:29 So easy and delicious.
05:30 This is our dessert right here.
05:31 I love it.
05:32 All right, quickly tell them your social media and your website.
05:35 Yes, carolthatcooks.com and carolthatcooks everywhere.
05:39 I love it.
05:40 All right, guys.
05:41 Ooh, that is delicious.
05:42 Okay, stick around.
05:43 Coming up after the break, we're getting a spooktacular musical performance.
05:47 Thank you, Carol.
05:48 This is amazing.
05:49 So good.
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