ELEGANT, EASY APPETIZERS FOR SPRING

Spring holiday celebrations and their appetizers, are different from ones in other seasons. In spring everyone’s thinking ahead to summer. The parties are usually more casual, and with the weather improving by the day, they often can be impromptu backyard gatherings or planned events which spontaneously move, all or in part, outdoors. The possibility of such a move should be anticipated when planning food. Appetizers especially have to be temperature stable, it’s also nice if the recipes are easy and the ingredients are pantry available and great if any leftovers have other uses. Dips are the first things to come to mind which fit those requirements.

Yet what if your occasion is more structured and calls for appetizers which are a bit more elegant? Easter and Passover are good examples of this type event. Dips are still O.K. but something slightly up-scale is needed to balance them. Well that’s what this week’s post is all about, appetizer recipes which can dress up or down. These dishes also are easy and can be made from pantry/freezer supplies ahead. Fresh ingredients are kept to a minimum, perhaps one per recipe, and can be purchased days in advance. They don’t recycle into a second persona, but extras can be stored as directed and enjoyed later.

First a few notes about the items:
1) Tapas is very popular and attracts a lingering crowd because the bites are small and best savored when combined. If your party is larger, consider two tapas stations.
2) I make my own Tapenade. To a jar of sun-dried tomatoes in oil, I add diced onion, slivered garlic, chopped black olives and chopped green ones and/or capers, freshly ground black pepper and/or hot sauce. There are no exact measurements, it’s all to taste but like the commercial products, it keeps chilled for weeks.
3) Puff Pinwheels, Bow-Ties and Meatballs are cooked, but don’t worry about serving them hot. They are fine at room temperature, just not cooked far in advance.
4) The reason for soaking the toothpicks with the Bow-Ties is to prevent them from burning in the oven. I know this recipe sounds like ‘junk food’ but it came from a wealthy Venezuelan friend with sophisticated tastes and is a crowd pleaser.

So here’s to enjoying the spring holidays in a tasty, relaxed way.

RECIPES

TAPAS

Serves 6-8 –From 20 Minute Cookbook by Jenni Fleetwood-Tapas ‘Stations’ consist of 3-4 small bowls of different foods placed together in specific places around a room. A large party can have several stations. If a full dinner is to follow, they’re a great way welcome guests without ruining appetites, or they can complement other canapes. Here I offer olives, cheese and almonds.

Olives

½ tsp. EACH ground fennel and coriander
2 garlic cloves-crushed
1 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
1 Tbs. sherry vinegar
2 Tbs. olive oil
1 cup EACH pitted, whole, large green and black olives
Mix all the ingredients and marinate the olives, covered with plastic wrap and chilled for up to 1 week

Cheese

5 oz. firm cheese-Manchego-Monterey Jack is a good substitute
6 Tbs. olive oil
1 Tbs. white wine vinegar
1 sliced clove garlic
1 tsp. whole black peppercorns
Fresh thyme or tarragon sprigs
Cut the cheese into bite-sized pieces. Toss in a bowl with the rest of the ingredients, cover and chill for up to 3 days

Almonds

1 lb. raw, shelled almonds blanched
2 tsp. butter-melted
Salt
To blanch: Cover nuts with water, bring to a boil and cook for 2 min. Drain into a sieve, run under cold water to cool and drain. They will pop out of their skins when squeezed.
Place nuts on a baking sheet and toss with butter. Bake at 300 deg. stirring occasionally until golden, about 20 min. Turn out on a flat surface on paper towels and sprinkle liberally with salt while still warm.
Cool completely before storing in glass jars. Lasts about 1 month.
Serve each item in a separate bowl, the ones used for marinating will do, at room temperature, with toothpicks on the side for the olives and cheese. Store each item as stored before.

Tapenade:

Serves 8-10
8 oz. package of cream

4-6 oz. of tapenade, jarred or your own

Spoon the tapenade diagonally over the plated cheese. Serve with crackers or other spreadables. . Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as does a spicy chutney. Store leftovers chilled, covered in plastic wrap.

Lebanon Bologna Wedges or Rolls*:

Makes 48 wedges or 16 rolls

(16) 1/8th inch slices Lebanon bologna = about 1 lb.

8 oz. cream cheese

White horseradish to taste
Mix horseradish with cheese and spread it on the half the round slices of Lebanon bologna. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges. Keeps well chilled in a plastic bag.

*. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually

very lean, and has a smoky, salty tang that is interesting, unique and pleasant.

Prociutto* with Melon, Dill Pickles or Figs:

4 oz. of meat should yield about 12 appetizers with pickle or figs and about 16 or 18 with melon. With melon this is also popular served in wedges as a first course.
4 oz. Prociutto Crudo, or ‘Country’ ham as it’s sometimes called-alternatively sliced Deli ham or smoked turkey.

1 melon, preferably cantaloupe but any will do save watermelon OR
1 Kosher dill quartered lengthwise OR 4 slices jarred Kosher dill OR

3 raw figs-quartered
The meat should be thinly sliced but not shaved. Wrap it around a kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a melon in 1 inch wedges, remove rind, and wrap wedge with a slice of meat. Secure with toothpicks and cut in bite-sized pieces. Quarter the figs. Cut the meat in 4 crosswise slices and wrap one around each quarter. Store all leftovers chilled in plastic bags.

Cheese Nibbles:

Serves 4 – From Party Food by Parragon Publishing
½ cup ricotta cheese
1 cup finely grated Colby cheese
2 Tbs. parsley
¼ cup chopped, toasted nuts-mixed or optional
3 Tbs. finely chopped mixed fresh herbs
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Black pepper

Combine the cheeses, parsley and pepper to taste and form into small balls. Place on a plate, cover with plastic wrap and chill until very firm. Meanwhile put the herbs, nuts and paprika in 3 wide shallow bowls. Roll each cheese ball in one of the 3 bowls, coating it well. Chill until ready to serve and store chilled. Present on a lettuce lined plate to prevent sticking, with toothpicks on the side as an option.

Mushroom Roll-Ups:

Serves 8-10 – From Tea-Time Journeys by Gail Greco

1 Tbs. butter
(1) ½ inch slice of Vidalia onion
1 cup finely chopped mushrooms-preferably assorted verities
1 tsp. flour
3 Tbs. heavy cream
Salt and freshly ground pepper
½ -3/4 cup grated Swiss cheese
1 loaf sliced white or wheat bread-crusts removed

1cup chopped fresh parsley
Saute the vegetables in the butter until soft. Reduce heat to low, add the flour and stir to mix, add the cream and stir until thickened. Cool. Roll bread sliced to about ¼ inch thickness. Spread with the mushroom mix, sprinkle with cheese and roll up, wrapping each slice in plastic wrap. Chill for at least 3 hrs. then cut each roll into ½ inch slices. Put the parsley on a plate and press each slice into the parsley on both sides. The slices will be moist and the parsley will stick to them. Lay them out flat and allow to dry for at least 30 min. then plate and serve at room temperature. Store leftovers chilled, and toast to serve.

Parmesan Pinwheels:

Makes 20-24

9 oz. puff pastry = 1 sheet

1/3 cup finely grated Parmesan
2 Tbs. finely chopped fresh herbs of choice
1 egg beaten
Mix the cheese and herbs in a bowl. Roll the pastry out to an 8 inch square and sprinkle with half the cheese mix. Roll it again to a 10 inch square, brush with ¾ of the egg, sprinkle with the rest of the cheese mix and carefully roll it into a log. Seal the seam with the rest of the egg. Cut the log into ½ inch slices and place on a greased baking sheet. Bake in a preheated 425 deg. oven for 10 min. until golden and crisp. Cool on a rack. Store in an airtight tin.

Stuffed Pickled Mushrooms:

Makes 36

36 Button or Baby Bella medium-large mushroom caps-wiped clean
4-5 oz. liver pate* or deli liverwurst
Dijon mustard to taste
1small onion finely chopped
½ cup cider vinegar

3 Tbs. oil

Chopped fresh dill or parsley
Place the mushrooms in a pot with the vinegar and oil, add enough water to just cover, bring to a boil, cook for 3 min. Turn off heat, cool and store mushrooms in cooking liquid for at least 24 hrs. Mix liver pate with the next 2 ingredients. Drain the mushrooms on a towel, and stuff with the liver mix. Sprinkle with herbs to garnish and chill until ready to serve—up to 8 hrs. Store leftovers chilled.

*I usually use Underwood’s Liver Pate in the 4 ½ oz. can

Bacon-Cheese Bow-Ties:

2 per slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*

Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.

*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.

Chicken Meatballs with Dipping Sauces:

Makes 12-16 meatballs

1 lb. ground chicken or turkey

2 Tbs. teriyaki sauce

½ tsp. lemon pepper or salt

Pinch cayenne pepper

1 egg
½ cup crumbled feta cheese

Mix all the ingredients together, form into balls and bake on a foil covered baking sheet, in a preheated 350 deg. oven for 30 min. until brown. Serve warm or at room temperature. Chill leftovers and microwave to serve again or add to other dishes. Have napkins ready on the side.

Dipping Sauce 1

In a saucepan dissolve a 10 oz. jar of orange marmalade with soy sauce to taste.

Dipping Sauce 2
Mango or peach chutney diluted with enough apple juice, vinegar or herbal tea to blend into a smooth sauce.

Dipping Sauce 3

1 cup sour cream mixed with garlic powder, lemon pepper and finely chopped parsley to taste

Dipping Sauce 4

A bottle of your favorite barbeque sauce

May 10