Food For New Year's Eve or otherwise, easy and delicious hors d'oeuvres set the stage. ANNABEL COHEN Special to the Jewish News 7>4•INt\akv 441:r.:MIMMARMAM‘STEKWERip • Y taqVgas ` Ats ie•A':C. • ' C 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 607111 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 91