PARTY RECIPES AND SOCIAL DISTANCE EATING
Memorial Day, originally called Decoration Day, was created after the Civil War as a designated date to remember the fallen by placing flowers on their graves, because there had been no time to honor them with funerals during the conflict. A similar situation exists today, only with another type of warrior, Health Care professionals, Law Enforcement Officers, truckers and employees of vital businesses, and a different kind of enemy, a pandemic. However the casualties are just as real, as is the grief. We too, have been unable to gather to grieve for our losses as they happened and a special time to do so would be therapeutic.
There’s also the other side of Memorial Day; the official beginning-of-summer-long-party- weekend. With weather warming and the quarantine phasing out, people really want get out and celebrate. However that may be easier said than done, even if the quarantine is lifted. Psychology dictates habits form in three weeks. The quarantine was longer than that and the changes imposed on our lifestyle can have lingering effects.
People will probably prefer out-door affairs over gathering around a table indoors, fewer numbers, less hugs of greeting, and I expect reservations about dishes of communal food; which brings up the question of what to prepare and how to serve it.
Normally, for outside events at this season, I recommend dips and spreads and have posts with several recipes, most recently on May 10, 2018. This year I would shy away from spreads, guests may reject using the same spreader and if offering dips, I advise keeping the dippers a one-bite size to discourage double dipping. The best options are bite-sized appetizers on toothpicks, individual canopies or a selection of ‘finger foods’. There are several recipes for these in my post of May 17, 2018.
However, there’s a third food option, a Spanish inspired selection of Antipasti and Tapas. Here, a variety of marinated items, all of which are prepared well in advance, create interest, while finger foods provide sustenance. Thanks to microwaves many finger foods can also be prepared ahead and quickly re-heated.
Most tapas dishes are vegetable based and menus need balance. In planning, think easily edible protein items and some others to add bulk. Meatballs, wings and sausage products are obvious selections, with literally hundreds of recipes available for each. Sliced meats fit the requirements but can be awkward to eat. I’m including some recipes for convenient finger foods which contain protein but also add sustenance as suggestions to start you on your way.
Artisan breads can be included but they do involve handling to slice. Pre-sliced dries quickly. However, if this interests you, my post on May 25, 2016 has directions on how to make artisan breads, breadsticks and rolls from frozen bread dough. Check it out-the ideas are great all year. Pitas and tortillas are other options which don’t require handling and check out the bread cups below. They’re show stoppers.
Here’s a variety of recipes. For a small party, depending on
the guests, minimally, only 2-3 finger foods and 3-4 marinated items are needed. Paper plates, napkins and lots of disposable
utensils make it easy to serve these dishes. Tell each guest, before
tasting anything, use their fork to serve themselves from the marinated items.
If they want seconds, please take a new fork. Eliminating the possibility of
cross contamination should relax even the most nervous guest.
RECIPES
MARINATED TAPAS
Sherry Onions:
Serves 4-8
1 lb. small onions or shallots-peeled
2 Tbs. olive oil
¼ cup sherry vinegar
¼ cup dry sherry
1 Tbs. honey
½ tsp. dried thyme
Salt
Hot Hungarian paprika or pepper
Heat oil and sauté onions and thyme until beginning to get some color. Add
liquids, honey and seasonings, cover and cook about 10 min. Cool onions in the
sauce and marinate at least 4 hr.
Marinated Olives:
Serves 4-8
2cups pitted green olives
¼ cup olive oil
1 fresh lemon-zested
2 cloves garlic, peeled and minced
1 tsp. fennel seeds
1Tb.chopped fresh parsley or ½ Tbs. dried
Salt to taste
Mix the lemon zest with the garlic, seeds, parsley and salt. Add juice of ½ the
lemon and oil. Marinate the olives at least 3 hr.
Garlic Mushrooms:
Serves 4-6
1 lb. mushrooms-oyster, button, Cremini or a mix-wiped with a damp towel and
stems removed
¼ cup olive oil
6 cloves garlic –peeled and julienned
¾ cup fresh parsley –chopped
¼ cup olive oil
Salt and pepper to taste
1 Tbs. pitted green olives
1 Tbs. white wine vinegar
1 tomato-diced for serving
Combine first 6 ingredients in a baking dish and cook in a preheated
475deg.oven for 10 min. stirring once. Remove mushrooms to a bowl and use
vinegar and olives to deglaze the dish, then pour over mushrooms. Marinate at
least 4 hr. garnished with chopped tomato.
Marinated Bell Peppers:
Serves 4-8
4 Bell peppers-2 red, 2 yellow or green-halved and seeds removed
4clovesof garlic-peeled and julienned
¼ cup olive oil
2 Tbs. white wine vinegar
Salt and pepper
Parsley or basil leaves for garnish
Place peppers, cut side down on a greased baking sheet and roast 15 min.at 475
deg. until skins form black blisters. Remove from oven allow to cool slightly,
covered with a damp cloth, and rub off skins. Cut peppers into ¾ inch wide
strips. Combine peppers with other
ingredients and any juices in the baking pan. Allow to marinate at least 4 hr.
Garnish with parsley or basil.
Spicy Carrots:
Serves 4-8
1 lb. baby carrots-julienned ¼ inch thick
1 red Bell pepper-julienned
1 hot chile pepper-seeded and julienned
salt
¼ cup olive oil
1 orange-zested and juiced
2 cloves garlic-peeled and minced
½ cup fresh parsley-chopped
2 Tbs. white wine vinegar
½ tsp. cumin
Simmer carrots in water, covered for about 5 min. Add peppers and cook 3 more,
rinse under cold water. Whisk remaining ingredients and add peppers. Marinate
at least 4 hr.
Peppery Eggplant:
Serves 4-8
(1lb.) 2-3 small eggplants-ends trimmed and
meat diced
2 cloves garlic-peeled and minced
1 red onion-peeled, sliced thin
¼ cup olive oil
1 tsp. crushed red pepper flakes-or more to taste
Salt to taste
1 bunch parsley-chopped
3 tomatoes-cored and diced
1 lemon juiced
1tsp.sugar
1 tsp. cumin
1 tsp. Hot Hungarian paprika
Combine first 6 ingredients and bake in a preheated 475 deg. oven, 30 min.
stirring twice. Combine remaining ingredients and stir in eggplant mixture.
Correct salt, allow to marinate until serving, serve cooled.
Marinated Shrimp:
Serves 4-6
1 lb. raw, cleaned shrimp
1 onion-peeled, sliced thinly
2 tomatoes-cored and diced
1 Fresno chili in thin rings
3 Tbs. olive oil
3 ½ Tbs. dry sherry
¼ cup fresh lemon juice
1 pinch sugar
Few threads saffron
Salt and pepper to taste
Fresh parsley or cilantro leaves for garnish
Saute the shrimp in the oil until just cooked (pink and opaque) Remove to a
serving dish with onion and tomato. Deglaze pan with sherry, add chili, juice
and seasonings and reduce slightly over low heat. Pour over shrimp and
vegetables and marinate at least 4 hr. Garnish with herbs.
Marinated Anchovies:
Serves 4
3 ½ oz. anchovy fillets packed in oil-drained
¼ cup olive oil
½ tsp. crushed red pepper flakes
1 bunch parsley-chopped
Few sprigs mint-chopped(optional)
Mix last 4 ingredients and pour over anchovies. Allow to marinate at least 2
hr. Excellent garnished with chopped tomato.
FINGER FOOD-For bread sticks and other bread options please see above and click the link. Remember when combining recipes for this type of spread, that there should be a protein as well as a carbohydrate balance in the menu. The first recipe below is a great, simple yet elegant answer to presenting foods as individual servings.
Quick Bread Cups:
Serves 4-Allow 2 per person
8 slices bread from a commercial loaf
4 ½ oz. melted butter
8 small balls of crumped foil
Cut the crusts off the bread, flatten with a rolling pin and brush with the
butter. Press each slice into a muffin cup and secure in place with a ball of
foil. Bake in a preheated 375 deg. oven for 10 min. until crisp and browned.
Cool and fill with fillings of your choice, including dips and spreads. Chopped
meats or sandwich fillings do well here.
Samosas– Indian street food with almost as many variations as there arestreets in India. Basically Samosas are baked dough in a triangular or cone shape with a savory filling. Traditionally, the dough is made from a simple recipe and fried, but using Filo and baking is easier for us.
Filling 1 Lamb: Serves 12
12 Filo sheets
2 Tbs. butter
1 cup ground lamb
½ tsp. curry paste
Salt and pepper
Melt the butter, pour into a saucer and use the residue in the pan to brown the lamb, about 5min.Stir in the curry paste and cook 2min.Cool, add salt and pepper to taste. Cut a filo sheet in half lengthwise, being sure to keep the rest under a damp towel, brush one side of a half sheet with butter, lay the other on top and brush it with butter. Place a spoonful in a corner and fold filo over to form a triangle. Keep folding to make a triangular package. Brush with butter and lay on a baking sheet. Repeat with remaining filo sheets and bake 15-20 min.in a preheated 375 deg. oven until golden. Serve hot.
Filling Potato2: Serves 12
3 medium potatoes-boiled and mashed
3 tsp. ground ginger
1 tsp. crushed garlic
¼ tsp. EACH ground cumin, mustard powder and red pepper flakes
2 Tbs. lemon juice
2 small green chili peppers finely chopped
Mix all ingredients and follow directions above.
Filling Spinach3: Serves 12
10 oz. frozen, chopped spinach –thawed and well drained
2 scallions-white parts in fine rings
¾ cup ricotta
½ tsp. lemon zest
Pinch nutmeg
Salt and pepper to taste
Mix ingredients and follow the directions for Filling 1
Finger Rolls:
Feta and Dill: Serves
6-12—Yield 48 rolls
6 sheets Filo
2 Tbs. melted butter
Handel the filo as above, buttering each sheet and laying another on top. Cut
each stack of 2 sheets into 16 rectangles. Place a teaspoon of filling along a
rectangle’s long edge and roll up, pinching the ends firmly together with a
little water to seal. Seal bottom seam as well. They can either be steamed or
baked as directed above, reducing oven time to 5-8min. until golden. Either way, place the rolls seam-side down to
cook.
Filling:
¾ cup fresh dill-chopped
½ cup fresh mint-chopped
14 oz. crumbled feta cheese
2 eggs –lightly beaten
1 tsp. Hungarian hot paprika
Pinch paprika
Mix ingredients and follow directions above. Can be served at room temperature.
Crab and Water Chestnut
Wonton Rolls:
Serves 4
1/3 cup canned water chestnuts-drained and chopped
½ cup-generous- crab meat-imitation is O.K.
Salt and pepper
12 wonton wrappers
Mix the ingredients and season. Place about 1 tsp. along the edge of each
wrapper and roll up, tucking in the sides to make a neat package. Place the
wontons seam side down in the steamer basket, cover and steam for 5-8 min.
Serve hot or warm. Can also be fried in oil until golden.
Basic Dough: Serves 12
¾ cup self-rising flour
½ tsp. salt
3 Tbs. butter-in small pieces
¼ cup ice water
Mix flour and salt, cut in the butter until mixture resembles bread crumbs. Add the water gradually stirring with a fork with until a dough forms. Knead 5-6 times until smoother and let rise, pat into a ball, covered and let rise. Break dough into 12 small balls and roll each into a thin round.
