te,

Tempting
Tidbits

Whet your guests' palates
with 8 fabulous appetizers.

Garlic mushroom tapas

GARLIC MUSHROOM TAPAS

BEL COHEN
to the Jewish News

gain, it's time for our annual
of fast and fabulous appetizers.
y find this the best part of the
ter all, what's better than
ifferent kinds of savory, and
ors all at one time.
can resist anything but
t is with appetizers.
mpting tidbits serve to
eeping guests interested
y're the prelude to what

ince we're in the thick
season. If not hosting our-
ited to festive soirees
the question on the lips
es too soon: "Can I
, before we know it,
once: "How about an

t combinations of tastes
etizers are just the
evening of entertain-
d flavors that enhance
f fish is being served for
tom a fish appetizer, and

some appeiners take forever to make,
cr‘ii‘g recipes are fast. They use short-

tents and entire steps have . been
dr eliminated for ease, but without
flavor and appearance.
oliday season -- or anytime you need
e and fairly quick hors d'ouevres —
these easy and enticing starters,
e
er aline or as a meal. As always, the
es you'll find here offer fresh ingredients,
flavors, a few classic combinations
a .certainly something for every palate. As
recipes and food, they're simply irresistible!

A classic tapas dish — in Spain

these are sauteed in butter. This
lighter, shortcut version uses
healthier olive oil and baking to
limit the mess. Serve these on
small toasts or in a baking dish
with French bread on the side.
1 1/2 pound mushrooms, stems
removed
3 T. olive oil
1 T. fresh minced garlic
Kosher salt and pepper to taste
2 T. dried parsley
Fresh juice from 1/2 lemon or
lemon wedges, garnish
Preheat oven to 375F. Remove
stems from the mushrooms by
snapping them off. If the mush-
room caps are very large, halve or
quarter them.
Toss mushrooms with the olive
oil, garlic, salt, pepper and parsley.
Transfer to a baking dish and
bake, uncovered, for 15 minutes.
Use a large spoon to toss the
mushrooms and bake again for 15
minutes more. Toss with lemon
juice and serve in the baking dish
or on individual French bread
rounds.
Makes 12 servings.

BAKED FRUIT BRIE
This is the easiest appetizer because
you don't even have to wrap the
Brie in pastry. Just bake and serve.
1 large (about 2 pounds) Brie
cheese
1/2 cup Dijon mustard
1 cup apricot preserves
1 cup dried cherries
1 cup golden raisins
1 cup slivered almonds
1 cup chopped pecans

Preheat oven to 350F. Freeze the
Brie for 1 hour or until very cold.
Use a sharp knife or grater to
remove the white outer rind from
the cheese.
Place the Brie in an attractive
baking dish. Spread the mustard
over the brie. Warm the apricot
preserves in a microwave oven for
40-60 seconds, so that they're eas-
ier to spread. Spread the preserves
over the mustard. Sprinkle the
cherries, raisins, almonds and
pecans over the brie.
Cover a baking dish with foil
and bake the Brie for 20 minutes.
Remove foil and bake for 10-15
minutes more.
Serve the Brie hot with sliced
French breads and assorted crack-
ers.

SPICY CHICKEN FILO CUPS
WITH THAI SAUCE

Chicken Filo Cups:

1 pound cooked chicken,
chopped fine (cooked any way)
2 T. sesame seeds
1/3 cup Hoisin sauce
1 t. hot red pepper sauce (such
as Tabasco)
36-40 mini filo cups (found in a
grocer's freezer section)

Sauce:
1/2 cup finely chopped scallions
(green and white parts)
1/4 cup chopped cilantro (leaves
only)
1/4 cup fresh lime juice
2 T. water
2 T. sugar
1 T. hot red pepper sauce (such
as Tabasco)
1 t. minced garlic
1/4 cup minced red bell pepper

Preheat oven to 350F.
Combine chopped chicken,
sesame seeds, Hoisin sauce and
Tabasco sauce in a medium bowl
and stir well until combined.
Spoon a small amount of the
chicken mixture into the filo cups.
Place the cups on a baking sheet
that's been sprayed with nonstick
cooking spray or lined with parch-
ment. Bake for 15 minutes, or
until the filo pastry is lightly
browned.
•
Meanwhile, combine the sauce
ingredients in a bowl and whisk
well. Set aside.
Serve the cups hot with the
sauce on the side to spoon over
the cups as they're served.
Makes 36-40 appetizers.

PORTABELLO MUSHROOM
CROSTINI
1 baguette
2 T. olive oil
1 cup chopped onions
1 T. minced garlic
3-4 large portabella mush-
rooms, diced (about 6 cups)
2 T. dried parsley flakes
1/4 cup whipping cream
Salt and pepper to taste
Fresh grated Parmesan cheese,
garnish
Preheat oven to 350F. Cut
baguette into slices about 1/4-inch
thick and arrange in a single layer
on a baking sheet. Bake for 10
minutes or until lightly toasted.
Heat oil in a large skillet over
medium-high heat. Add the
onions and garlic and saute for 3
minutes. Add the mushrooms and
parsley flakes and cook until the
mushrooms are very tender and

12/20
2002

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