SIMPLE SPRING APPETIZERS II-CANAPES

There’s nothing like a sunny day in May to lure people outdoors to appreciate the balmy temperature and fresh greenery. Singly or in groups, sitting on a park bench or celebrating an event, we just want to enjoy the season. Like most enjoyable things, the experience is better with food, which is why so many occasions in May are celebrated outside.

Although major events require more elaborate menus, for the lunch break, the pre-dinner pause, the casual get-together, even the start of a big celebration, simple, basic canapes are the answer. They’re neat, most being self-contained bite-sized items, they hold up well, are easy to transport or brown-bag, generally simple to make and with the ingredients often in plain sight, usually accepted.

There are thousands of canape recipes with an equal number of degrees of complexity of preparations and presentations covering any type of occasion. However, straightforward ones like these are perfect for casual spring events and will really ease your menu planning.  For more ideas click on my posts for May 21, 2020 ,   April 25, 2019,    April 18, 2019,    

RECIPES

The simplest, yet most elegant presentations are cheese boards. For detailed information on choosing boards, the various cheeses most often offered and the best combinations for presentation, click on my post Say Cheese  April 14, 2022.

Therefore, the simplest canapes are cubes of hard cheese (a cheese which doesn’t crumble and slices clean-Edam, Gouda, Cheddar, Swiss etc.) on toothpicks. They’re also the best to transport or brown bag and easiest to dress -up with the addition of a large variety of complimentary foods. Some of the most frequent choices for stacking are:
FRUITS: Dried-craisins, apricots, pineapple, dates, figs   Fresh: grapes, apple, pineapple, figs, cherries.: VEGETABLES: peppers, grape tomatoes, scallion rings, cucumber, zucchini, radish, spinach
CONDIMENTS: olives, capers, pickles
MEATS: ham, smoked turkey, corned beef, pepperoni, salami, summer sausage

Thin slices of cooked ham, Prociutto Crudo or smoked turkey can be wrapped around cubes of cheese, fruit, especially melon, and slices of pickle. These treatments are light enough to be especially suitable for pre-dinner serving.

A package of cream cheese can be a valuable tool in entertaining anytime, but especially in spring when the groups range from out-door casual to special event. Not only is it an essential ingredient in other appetizers, but alone, it provides a blank canvas for presentations, which, though communally shared, are of a texture requiring spreaders, putting them in the ‘safe-serve’ category.

A block of cream cheese, plated, can be spread or drizzled with many toppings; chopped hard boiled eggs seasoned with dry mustard, salt and pepper or the egg dip recipe in my post for April 18, 2023, toasted chopped nuts, artesian relishes, chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels, salted, chopped fresh tomatoes or sun dried in oil also work well this way, as does a spicy chutney, pesto and even preserves. Tapenade is currently the most popular and perhaps easiest topping choice.

A stunning presentation is to cut an 8 oz. block of cream cheese in half diagonally and flip one half over to form a tree shape.  Add a cinnamon stick, twig of herbs or actual twig to form a stem and ‘decorate’ the tree for the season with a combination of suitable foods.

Spanish tapenades, especially olive and sun-dried tomato ones are now sold in the relish aisle of most markets. However, the variety is limited, and they are usually sold only in small jars, to keep only 2-3 weeks in the refrigerator. Its better, and easier, to make your own, especially if you can do it ahead and keep it on hand.

A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers, red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes, if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long as proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

Cream cheese has other valuable uses in easy appetizer recipes.  It’s the backbone of most Canape ‘Sandwiches’. 

Lebanon Horseradish Wedges or Rolls: Yield about 32 wedges and 16 rolls

Mix cream cheese to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. 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.
4 oz. meat = about 8 slices

4 oz. cream cheese

Bottled white horseradish- amount to taste

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. 

Smoked Salmon and Dill: Yield about 16-24 pieces

4 oz. pkg. smoked salmon
4 oz. + pkg. of cream cheese
Dried dill weed to taste + more for garnish
Optionally Kosher dill pickle juice or sour cream
5-6 thin slices of seeded Jewish rye bread or 4 slices of packaged Jewish rye
NOTE: Smoked salmon shreds so the yield depends on the individual package. If working with commercially packaged bread, flatten each slice with a rolling pin.
Mix the cheese, dill and sour cream or pickle juice to a smooth, spreadable consistency, mix the dill to taste and chill to meld flavors for several hours. Spread on prepared bread and cover each slice completely with thinly sliced salmon. If bread is about 4 inches in width, cut in triangles, if larger cut width in thirds then halve into 6 pieces each. Garnish with dill.

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
Sauté 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.

Stuffed Canapes:  Vegetables, spring rolls and commercially available mini phyllo cups make quite impressive, delicious bite-sized party food. The most frequently stuffed vegetables for appetizers are hollowed cherry tomatoes, pieces of celery (stringed please), and  mushrooms.  The simplest stuffings are finely minced or blended meat salads: ham, chicken, liver, tuna, crab, fish, etc. or cream cheese based dips or spreads-see post for April 18, 2023.

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.

Stuffed Spring Rolls: Yield 25-35 or 1 per wrapper in package. Divide recipe for fewer wrappers. Large wrappers can be cut in half for serving. Adapted from: https://tastesbetterfromscratch.com/fresh-spring-rolls/
1 package rice spring roll wrappers, found in the market’s Asian foods section   
1 package bean sprouts

2 mangos- peeled and sliced into thin strips

1 large carrot – peeled and shredded or sliced into thin strips

1 large cucumber – peeled and thinly sliced

1 pound cooked salad shrimp- deveined, tails removed-or chicken, crab or fish

1 bunch fresh mint leaves

1 bunch fresh basil leaves

1 bunch fresh cilantro

Peanut Spread 

1/3 cup peanut butter, smooth or crunchy

1 teaspoon soy sauce
About ¾ cup chili sauce-or enough to give an easily spreadable consistency.

Have topping ingredients in separate piles, including chopped veggies, herbs, cooked meat.

Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)  Lightly cover top side with peanut spread.

Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of bean sprouts on the ⅓ of the spring roll that is closest to you. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

Optionally add all ingredients to a food processor or blender and pulse until smooth. Use to stuff other vegetables o as a spread and simply roll wrappers around it and cut them in slices.

Notes

Other filling ingredient ideas:

Sliced avocado

Cooked, chopped chicken

Romaine lettuce leaf

Sliced bell peppers

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

There’s also a wide selection of cooked canapes which stand up well to being cooled and served at room (or patio) temperature. A few suggestions are:

Asparagus Roll-Ups: Yield 16 canapes

16 asparagus spears-trimmed and braised to crisp tender
16 slices white bread-crusts off
8 oz. pkg. cream cheese-softened
2 Tbs. minced chives
¼ cup butter-melted
3 Tb. Parmesan cheese-grated
Flatten bread with a rolling pin. Combine the cream cheese and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Bake at 400° for 10-12 minutes or until lightly browned.

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.

Spinach Balls: Yield 16 canapes
10 oz. frozen chopped spinach-thawed and well drained
1 egg
½ cup finely minced onion
2 Tbs.+2 tsp. margarine or butter –melted
1/3 cup+ tsp. dried bread crumbs-plain

2 Tbs. grated Parmesan cheese
¼ tsp. EACH garlic powder, dried thyme and sage
Salt and pepper to taste
Combine all ingredients mixing well. Using a teaspoon, shape into 16 balls. Place on a greased baking sheet and cook in a 350 deg. oven 18-20 min. until lightly browned.  Serve on toothpicks.

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.

SPRING APPETIZERS #1 DIPS and SPREADS

May is such a great month! It’s pleasantly warm; the cold is over and the heat still ahead.  The leaves are a bright, fresh green; the sky, a clear blue with only an occasional fluffy cloud and we have an urge to get out and enjoy it, especially with others. Socializing in May is easy too. In addition to two holidays there are special events, graduations and showers for example, which can be observed and celebrated outdoors.

Unlike summer, when we just bask in the sun and tan, in May, our appreciation of nature is usually enhanced by food. Not major dishes but light, non-messy ones, which can be easily transported and eaten in separate bite-sized portions, like sandwiches and canapes. Dips and spreads that can do double duty are wonderful right now.

However, our perception, and hence our presentation, of dips and spreads has changed since 2020 because they are communally shared dishes. Double dipping was always an etiquette no-no but since Covid it’s a health hazard as well. On the other hand, it’s an understandable temptation when after a small bite of dip from one edge, you’re left with a large empty chip.

The solution, obviously, is to find ways to prevent people from double-dipping and two quick, easy answers come to mind. The first is to put 2 spreaders, or small spoons for more fluid concoctions, in each serving bowl. Alone, they send a message as well as allow spreading the entire chip or adding more of the recipe to the uneaten portion of chip.

The second is to offer bite sized dippers and there’s a wide variety of possibilities. There are small crackers, cone shaped little tacos and pretzel bites. Many vegetables can be cut to 1-2 inch pieces, celery, Bell peppers, broccoli florets, baby carrots (halved lengthwise); others can be trimmed, braised, chilled to crisp and served like snow peas and broccoli stems, while radishes and grape tomatoes are naturally ready. The same is true of fruits such as sliced jicama, apples or pears, cubed fresh pineapple, or melons and whole grapes. If any seem too slippery or small to be gracefully used, simply add toothpicks. Also see the suggestions for dippers at the bottom of this post.

Offering a variety of complimentary fruits and/or vegetables with a dip or spread amps the flavor and adds interest. Supplying the 2 spreaders or spoons as well, really gets the no double-dipping message across. It’s not just a Covid precaution, it’s a basic of safe-serve principles for healthy eating communal dishes.

NOTE: The same precautions apply to serving shrimp, or any food requiring a dipping sauce. Bigger isn’t better, or rather safer. Stick to the medium one-bite-per-item size to avoid double-dipping.

RECIPES- For more recipes and information on this subject go to post for April 25, 2019

Egg Dip: Yield about 2/3 cup—increase recipe to yield desired amount
2 hard-boiled eggs—chopped fine
1 Tbs. mayonnaise
½ tsp. Dijon mustard
Pinch cayenne pepper- optional
Mix all ingredients gently and chill. The dip may seem dry at first, but the egg yolks dissolve in the mayonnaise and it becomes more fluid with time. The consistency can be adjusted before serving, best made one day in advance. Garnish with parsley or chives to serve.

Basic Cheese Based Dips:

Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Sundried Tomato Pate:

Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Marinated Feta with Lemon and Oregano:

Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)

Cheddar Cheese Spreads: These recipes offer suggestions of how to change one to suit your taste 
Number I:

original recipe
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II— Can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number III
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

I realize there’s a lot of concern over nuts. In fact, I’m so allergic to Brazil nuts that I can’t eat another nut from the same mix, but allergies to the major nut varieties almonds, pecans, walnuts are rare. Presented alone in a dish they should cause no problems. The recipe below has been in my family for 5 generations at least.

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip:

serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip:

Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Sauté the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip:

serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip:

Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cooked Dips

Caponata:

Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Sauté the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas:

Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas: In addition to those suggested above
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

Store all of these items in an air tight container.

SPRING APPETIZERS FOR 2021

Spring gatherings have always been different from ones in other seasons. In spring everyone’s thinking ahead to summer. Get-togethers are usually more casual, and with weather improving by the day, are often impromptu backyard affairs or planned events which spontaneously move, all or in part, outdoors. Since, hopefully, social restrictions are relaxing, this will be especially true for 2021. We have been conditioned to feel safer outdoors, so open air settings 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. Graduations and showers may be back on the schedule too. 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. Most importantly, for today’s world, they are individually, not communally, presented and can be served from separate stations.

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-(Also see post for May 21, 2020)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
2 tbs. paprika
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

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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