Mocktails and Appetizers

Mango Lime Spritzer


Yield 6  (8-9 fl oz) Portions


2 Cups or 16 fl oz of Mango Nectar (Usually found in the Latino section of the supermarket)

4 Cups of 32 fl oz of Lime Soda

1 Cup of Diced Jarred Mango

1 Lime Sliced into Wedges


In a pitcher mix mango nectar and lime soda together.  

To make individual drinks, fill tall tumbler style glass 3/4 full of ice.

Top with mango lime mixture and 2-3 Tbsp of diced mango.

Garnish with lime wedge.



Strawberry Italian Lemonade


Yield 6 (8 fl oz) Portions


2 Cups or 16 fl oz of Strawberry Mixer (Non-Alcoholic Strawberry Daiquiri Mix)

4 Cups or 32 fl oz of Italian or European Style Sparkling Soda 

1 Lemon

6 Strawberries


In a pitcher mix strawberry mixer and sparkling soda together.

To make individual drinks, fill margarita or large stemware style glass 3/4 full of ice.  

Top with strawberry sparkling soda mixture.

Garnish with thinly sliced disk of lemon and strawberry



Ginger and Blackberry Sparkler


Yield 6 (8 fl oz) Portions


48 fl oz of Ginger Ale

1/2 Cup of 4 oz of Blackberry Syrup (located next to the maple syrup in super market)

1 pt of Fresh Blackberries

1 pkg of Fresh Mint


In a pitcher mix ginger ale and black berry syrup together until combined.  Stir gently so you don't loose all the carbonation in the ginger ale.  

To make individual drinks, fill small globe or tumbler style glass with ice and top with berry ginger ale.  

Garnish with fresh black berries and fresh mint leaves.  


Mini Crab Cakes

Yield 20-30 Mini Cakes

1 pound lump crab meat 

4 green onions, thinly sliced 

2/3 cup whole wheat bread crumbs 

1 1/2 teaspoons Old Bay seafood seasoning 

1/4 teaspoon ground black pepper 

1 tablespoon Dijon mustard 

1 egg 

6 tablespoons mayonnaise, divided 

1/4 cup chopped jarred roasted red bell pepper 

2 teaspoons hot sauce 

1 1/2 teaspoons grated lemon zest 

1 tablespoon expeller-pressed canola oil, more if needed

In a large bowl, gently combine crab meat, green onion, bread crumbs, seafood seasoning and pepper.  Whisk mustard, egg and tbsp. of mayonnaise in a smaller bowl, and pour over crab mixture.  Toss until combined, cover, and chill for 30 minutes.

In a blender, mix bell pepper, hot sauce, lemon zest and 4 tbsp. mayonnaise.  Cover and chill until ready to serve.

Grab the crab mixture form the fridge and form into 24 small cakes, each about 1.5 inches in diameter.  In a nonstick pan, warm oil over medium heat.  Fry cakes until nicely browned and cooked through, about 3 minutes per side.  Serve warm with a dollop of sauce.



Chicken Pot Stickers

Yield:  50-60


  • 1/4 cup garlic cloves
  • 1-inch piece fresh ginger, peeled
  • 2 tablespoons peanut oil
  • 1/4 cup dried fruits, such as apricots, cherries, or raisins
  • 1/2 bunch cilantro leaves, minced
  • 1/2 bunch green onions, minced
  • Salt and pepper
  • Pinch sugar
  • 1/4 cup oyster sauce
  • 1 tablespoon chile paste
  • 1 tablespoon sesame oil
  • 2 pounds ground chicken
  • Round wonton wrappers
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Peanut oil, for frying
  • Dipping sauce, recipe follows


In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour.  Add chicken and seasoned mixture to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.

Make the pot stickers. Separate the wonton wrappers and brush edges with egg wash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.

Dipping Sauce:

  • 1/2 cup rice wine vinegar
  • 1 cup sesame oil
  • 2 tablespoons minced scallions or green onions
  • Large pinch sugar

Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.

Yield: approximately 1 1/2 cups dipping sauce 


Stuffed Baby Potatoes with Bacon and Fresh Thyme 


  • 16 small red potatoes 
  • Salt and pepper
  • 6 slices bacon 
  • 1/2 cup reduced-fat sour cream 
  • 1 tablespoon fresh thyme
  • 1/4 cup of grated cheese your choice


  1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool.
  2. Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon.
  3. Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato,
    1. leaving a 1/4-inch border. Put potato flesh in a bowl and mash with bacon, sour cream, cheese and season with salt and pepper.  Fill each potato half with sour cream mixture and sprinkle with thyme (you may have some filling left over). Serve immediately.


  • Print this article Back to Top