Alysha Yoder is the photographer, food stylist, blogger and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad and all the veggies and fruits her home gardens produce. She has been a photographer for 15-plus years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well.
ayokitchen.com, ayokitchen@gmail.com, @ayokitchen
Recipes And Photography By A-yo Kitchen
1.
This pastry bite is the perfect blend of sweet and savory, sure to delight all your guests!
1 – 17.3-17.6 pkg frozen puffed pastry, dethawed
8 oz brie 3/4 cup raspberry jam
½ cup finely chopped pecans
2 tbsp chopped rosemary
½ tsp flaky salt
Fresh ground black pepper to taste
1-2 tsp red chili flakes (optional)
OPTIONAL GARNISH: Fresh raspberries, rosemary springs, pecans
Instructions:
- Preheat oven to 350 ˚F.
- Roll out puffed pastry sheets and cut into 36 even rectangles.
- Cut brie into 36 pieces.
- Chop up pecans and rosemary and mix in a bowl with salt, black pepper and optional chili flakes.
- Spray a mini muffin tin well and press a piece of puffed pastry into each muffin cup.
- Place a piece of brie in each muffin cup. Evenly spoon jam onto each brie piece. Evenly sprinkle pecan topping on each muffin.
- Place in oven and bake for 20-25 minutes until pastry is golden brown.
- Remove from oven and allow to cool for a few minutes. Then, carefully remove each pastry from the tin.
- Garnish and serve immediately.
TIP: Try with other jams like cherry, peach or fig!
Recipes And Photography By A-yo Kitchen
2. CRAB RANGOON BITES
A delicious twist on the popular crab rangoon appetizer!
1/2 – 12 oz pkg wonton wrappers (this will make about 25)
8 oz cream cheese, room temperature
¼ cup sour cream
4 oz crab, fresh or imitation, chopped fine
2 green onions, whites finely chopped, greens saved for garnish
½ tsp sugar
½ tsp soy sauce
¼ tsp worcestershire sauce
¼ tsp garlic powder
OPTIONAL GARNISH: Sweet chili sauce, scallions
Instructions:
- Preheat oven to 350˚F.
- Spray mini muffin tin with nonstick spray. Press a wonton wrapper in each muffin tin, folding the edges so you have an open spot in the center. Spray each wonton with a little cooking spray.
- Bake for 10 minutes.
- While wontons are baking, combine all other ingredients in a bowl and mix until well combined.
- Remove wontons from oven and spoon mixture into the center of each wonton.
- Place back in oven and cook for 10-15 more minutes until wontons are golden brown and crab filling is cooked.
- Remove from oven, garnish with green scallion tops and serve immediately with sweet chili sauce.
TIP: If you don’t have a mini muffin tin, you can fill your wonton wrappers with your crab mixture, wet the edges with water and fold in half. Bake for 15-20 minutes.
Recipes And Photography By A-yo Kitchen
3. MARINATED MOZZARELLA CHARCUTERIE SKEWERS
The perfect finger food for any wedding guest!
FOR THE MOZZARELLA:
8 oz pearl, ciliegine or cubed fresh mozzarella cheese, drained
2-3 tbsp fresh chopped parsley
2 cloves garlic, pressed or minced
1 tbsp fresh lemon juice
1 tsp dried Italian seasoning
1 tsp red pepper flakes (or to taste)
¼ tsp salt
Fresh cracked black pepper to taste
2/3-1 cup olive oil (enough to cover mozzarella)
FOR THE SKEWERS:
2 lbs of your favorite Italian cured meats, sliced thin
1 pint cherry tomatoes (can use olives instead)
24-30 skewers
Instructions:
- Drain and pat dry mozzarella. Set aside.
- Mix all other ingredients, adding the oil last. Then, add in your mozzarella, making sure everything is well coated.
- Cover and let marinate in fridge for at least 8 hours.
- To assemble skewers, pierce a cherry tomato, then roll up two slices of meat and skewer and add a mozzarella ball to the bottom.
- Serve and enjoy!
TIP: For extra flavor, halve and marinate the tomatoes with the mozzarella overnight.
