Food
For New Year's Eve or otherwise,
easy and delicious hors d'oeuvres set the stage.
ANNABEL COHEN
Special to the Jewish News
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all them hors
d'oeuvres, call
them snacks, call
them what you
will, but the reality remains
— most everyone loves
appetizers.
They're small and hat
and crunchy. Or they're
cool and savory and, well,
tantalizing. They allow
party-goers to taste a little
here and there and, with
any luck, fill up just
enough to stimulate the
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taste buds, but not too
much to kill the appetite for the main
event -- dinner.
In fact, a trend for making whole
meals of tidbits is drawing raves from
hungry guests who actually prefer the
often well-seasoned and varied appe-
tizers to the mystery chicken of ban-
quets and often ho-hum entrees that
may follow.
If you can think of entertaining as
theater or as a symphony, as many
professional party planners do, appe-
tizers can set the "stage" for an entire
event. Casual appetizers like cut, raw
vegetables with a creamy dipping
sauce and chips with salsa hint of an
evening that's laid-back and noncha-
lant. Caviar and toast points and foil
gras foretell of a party that's first class
all the way.
There's good news when it comes
to orchestrating a party — and it
begins at the beginning. There should
be no fear when it comes to making
appetizers.
That's because, like the old song
advises, anything goes.
One way to feed the masses
involves the "Muzak" of food —
purchasing pre-made eats. With the
mega warehouse food emporiums,
you can buy pre-made, heat-and-
serve, just-defrost or just-add-water
anything.
Another manner
sa
allows you to compose
your entertaining style.
If you're anything like
me, want to make appe-
tizers that are different
and special. On the
other hand, if you're
anything like me, you
neither have the time or
gumption to prepare
fancy and intricate nib-
bles for days on end.
=.<,3
Here's where quick
appetizer concocting can
AVOR.:NVOWNIKOW -k
be the answer. Just in the
nick of time for the mil-
ers with your own two hands,
lennium, here are recipes for new, fast
they're customized. Plus, the recipes
and fabulous appetizers. They don't take
below are superbly versatile.
a lot of time or aptitude to prepare and
Marinated London broil kebabs
are sure to be crowd pleasers.
can be made with chicken or duck
If you're looking for something to
breast meat. Smoked salmon and
dip or spread on endive spears, you
spinach lavash spirals are equally
could go to any grocery deli and buy
tasty made with smoked whitefish
hummus. But the recipes below for
or trout. Add your favorite spice or
dipping sauces such as lentil and sun-
herb to any of the recipes, change
dried tomato hummus and toasted
the type of wine that's called for or
walnut, artichoke and bleu cheese
eliminate an ingredient you don't
pate won't be found anywhere.
like. It's your choice.
Likewise, marinated mini beef kebabs
So before you start making your
and coconut chicken aren't available
new year's resolutions, resolve the
at the warehouse store.
issue of how to symphonize your
It'll be music to your ears to
entertaining. Let the overture —
learn that when you make appetiz-
appetizers — foreshadow the mood of
fs'
your event. Let your guests
feel as special as you think
they are.
MARINATED
LONDON BROIL
KEBABS
1 pound London broil,
cut across grain into
1-inch strips
1/2 cup vegetable oil
3/4 cup dry red wine
1/4 cup soy sauce
2 T Dijon mustard
3 T honey
1 T chopped dried
parsley
8 6-10-inch bamboo
skewers, soaked in
water for 8 or more
I
hours
Place beef strips in a
glass or plastic bowl and
add the remaining ingredi-
ents. Toss the strips with
the marinade. Cover and
marinate 2 more hours, up
to overnight. Before broil-
ing, thread steak strips on
skewers.
Preheat broiler. Place
kebabs on a cookie sheet
and cook, turning once for
4-8 minutes. Serve warm.
Makes 8 skewers.
MINI SALMON CAKES WITH
LIME SAUCE
1/2 cup mayonnaise
2 t chopped garlic cloves
2 T chili sauce
juice of 1 lemon
salt and pepper to taste
Salmon Cakes:
8 ounces cooked salmon fillet,
mashed with a fork
1-1 1/2 cups plain dry
breadcrumbs
2 scallions (white and green parts),
chopped
1 cup chopped green onions
1/4 cup fresh chopped cilantro
1 large egg
12/24
1999
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