Cleveland Clinic Healthy Communities Initiative at The Normandy
It can be hard to stick with a healthy living diet during holiday parties and celebrations. So Normandy Senior Living Executive Chef Matt Orear presented a program on making healthy appetizers that you can easily replicate for family and guests.
About 150 guests turned out for this special Healthy Holiday Hors d’Oeuvres event sponsored presented by The Cleveland Clinic Healthy Communities Initiative Program Nov. 6.
Guests enjoyed Matt’s menu of select appetizers, hors d’Oeuvres and finger foods in the welcoming Normandy dining room, where he was set up to demonstrate and share samples with guests.
“The focus is on good tasting hors d’Oeuvres that are healthy and low fat and also easy to make,” said Matt, who fielded questions on ingredient resources and preparation techniques from the enthusiastic guests.
The Normandy is a premier Northeast Ohio senior living community, located at 22701 Lake Road in Rocky River amidst lovingly landscaped grounds and beautiful living spaces with personal care and attention to every detail. Phone is (440) 333-5401.
Peach & Brie Quesadillas w/Lime Honey Dipping Sauce
Ingredients: 1 Tbsp. chopped fresh chives; 1 tsp. brown sugar; 3 oz. Brie cheese, thinly sliced; 4 (8-in.) fat free flour tortillas; Cooking spray; Chive strips (optional); 2 Tbsp. honey; 2 tsp. fresh lime juice; ½ tsp. grated lime rind; 1 cup thinly sliced, peeled, firm, ripe peaches
Preparation: To prepare sauce, combine honey, lime juice and grated lime rind and whisk; set aside. Prepare quesadillas, combine peaches, 1 Tbsp. chives and sugar and toss gently to coat. Heat a large nonstick skillet over medium high heat. Arrange one fourth of cheese over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side until lightly brown and crisp. Remove from pan; keep warm. Repeat with the remaining quesadillas. Cut each Quesadilla into 3 wedges; serve with sauce.
Melon, Mozzarella, & Prosciutto Skewers
Ingredients: 20 (1 inch) cantaloupe or honeydew cubes (about 2 ½ cups); 20 thin slices prosciutto (about ½ lb.); 20 fresh small mozzarella cheese balls; 20 (4 inch) wooden skewers; Freshly cracked pepper
Preparation: Thread 1 melon cube, 1 prosciutto slice, 1 mozzarella ball onto each of the skewers. Sprinkle with pepper and serve.
Preparation: Thread ingredients onto skewers. Sprinkle each skewer with sea salt, and black pepper then drizzle with extra virgin olive oil
Spicy Maple-Cashew Popcorn
Preparation: Heat canola oil in a medium heavy saucepan over medium-high heat. While the saucepan heats, like a jelly roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 minutes until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews. Combine sugar and remaining ingredients in a small sauce pan; bring to a boil. Cook 1 minute stirring constantly. Remove from heat; cool 1 minute. Pour hot mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly roll pan. Cool 3 minutes.
Honey Glazed Almonds
Preparation: Line a large baking sheet with parchment paper. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at high for 30 seconds. Add honey mixture to pan, cook for 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.