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the mixture is dry. Stir in the cream
and season to taste with the salt and
pepper.
Mound a large tablespoon of mush-
room topping on each slice and sprin-
kle Parmesan cheese over. Bake until
the topping is heated through, about
8-10 minutes.
Makes 30 appetizers.

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21728 W. Eleven Mile Rd. • Harvard Row Mall • Southfield, MI 48076 p:

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PEAR, GORGONZOLA AND
WALNUT SPREAD
This is sweet and savory at the same
time! Perfect as part of a buffet or just
before dinner as a palate teaser.
1 cup crumbled Gorgonzola cheese
4 ounces cream cheese
3/4 cup walnut halves, lightly toast-
ed
3 firm ripe pears, unpeeled, chopped
Combine the Gorgonzola, cream
cheese, walnuts and pears in the bowl
of a food processor and pulse until
smooth.
Transfer the mixture to a serving
dish. Serve at room temperature with
cut raw vegetables, French bread slices
and pear wedges.
Makes 4 cups of spread.

CAVIAR, SHALLOT TRIANGLES
1 loaf cocktail pumpernickel
bread, cut diagonally into triangles
1/2 cup creme fraiche (available at
gourmet markets)
1/2 cup salmon caviar or caviar of
choice
3 hard boiled eggs, finely chopped
1/4 cup minced shallots
Arrange triangles on a baking sheet.
Top with a small dollop of creme
fraiche. Top with a small spoonful of
caviar. Next to, but not on top of the
caviar, add small amounts of chopped
egg and shallots.
Serve immediately or cover with
plastic wrap for up to 4 hours.
Makes 3 dozen or more appetizers.

TURKEY PINENUT MEATBALLS
WITH PEANUT SAUCE

Dipping sauce:
1/2 cup Hoisin sauce
1 t. fresh minced garlic
2 T. creamy peanut butter
1/4 cup water
1/2 t. dried red pepper flakes
2 T. roasted peanuts, chopped
Meatballs:
1 pound ground turkey
1/4 cup minced onions
2 t. minced garlic
1 cup white bread crumbs
3 T. dried parsley flakes
1/4 cup toasted pine nuts
2 eggs
1 t. poultry seasoning

Kosher salt and pepper to taste
Make the dipping sauce: Combine
all ingredients except the peanuts in
a small saucepan over medium-high
heat. Bring to a boil. Remove from
the heat and let cool. To serve, pour
into a small bowl and garnish with
the chopped peanuts. Set aside or
chill, covered, until ready to use.
Make the meatballs: Preheat oven to
375F.
Combine meatball ingredients in a
large bowl. Use wet hands to shape
the mixture into 1-inch balls.
Arrange meatballs on a baking
sheet that's been sprayed with non-
stick cooking spray. Bake until
cooked through, turning once, about
12-15 minutes.
Serve the meatballs warm, with
toothpicks and the dipping sauce on
the side.
Makes approximately 36 meatballs.

SPINACH, MUSHROOM AND
OLIVE CRESCENTS
These are different from regular
spinach-filled triangles because there
is no cheese.
2 T. olive oil
1 cup finely chopped onions
8 oz. sliced mushrooms
1/2 cup dry white wine
1 package (10-oz.) frozen chopped
spinach, thawed, squeezed to
remove excess moisture
1/2 chopped green pimento olives
1/4 cup fresh chopped dill
2 sheets frozen puff pastry (1 pack-
age), thawed
Preheat oven to 350F. Melt oil in a
large skillet over medium-high heat.
Add onions and mushrooms and
sauté for 5 minutes. Add the wine
and cook until the liquid is evaporat-
ed. Add the spinach, olives, dill and
salt. Cook for 3 minutes more.
Season with the salt and pepper.
CoOl slightly.
Roll the puff pastry slightly to
make it larger. Use a cookie cutter to
cut the pastry into rounds. Place a
small amount of filling on one side
of each circle. Brush the pastry edges
with water. Fold unfilled pastry over
the filling, forming a puffed half
moon. Press the edges of pastry
closed well with your finger or with
the tines of a fork.
Spray a baking sheet with nonstick
cooking spray or line it with parch-
ment paper. Place the crescents on
the baking sheet. Bake 15 minutes,
or until the pastry is golden and
puffed.
Makes 18-20 crescents.

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