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Appetite Teasers

Delectable small portions can be a big meal.

I Annabel Cohen
Special to the Jewish News

ith the winter holiday season
upon us, many will be called
upon to entertain - for busi-
ness or pleasure. Among the most popular
ways to present party fare is the appetizer
buffet. Many hosts and guests prefer the
ease and variety appetizers offer. With
many different flavors and textures, small
plates and passed foods offer something
for every palate.
There is an art to serving just the right
foods. If your event is an evening affair,
you must serve, foods that are hearty
enough — whether passed or stationary
— so that yourguests are satisfied at the
end of an evening.
Here's a quick lesson on the art of appe-
tizer dining. For evening events, consider
your appetizers dinner. While spreads,
dips and cheeses may be included as part
of a buffet, they should never be the only
items served. There should be a substan-
tial protein .-- sliced cold beef, poached
or smoked salinon, room-temperature
turkey breast.
This should be the anchor of any buf-
fet. Serve these proteins with breads and
appropriate condiments. Everything else
is up to you. While the "rule" is six appe-
tizers per person, this holds true only
when dinner is served following. For
appetizers only, think 12 pieces or small
portions.
.
Diversity of tastes, texture, color and
ingredients- is the governing principle. Try
not to include a main ingredient in more
than two offerings. If two of your dishes .
include cheese as the principal con-
stituent, cheese should not appear any-
where else on the table.
•
And don't be afraid to include hot or
cold pasta or salad on your buffet, in
small quantities. If this is beginning to
sound more like dinner than appetizers,
you're on the right track. Think smaller
portions and more selection, and your
party will be a success.

W

Chutney Cream Cheese
Spread
This recipe is all about the chutney —
use a good quality for best results.
Experiment with different flavors.
1 package (8 oz.) plain cream cheese
1 cup of any flavor or variety sweet

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December 8 • 2005

chutney
fresh ground pepper, garnish
Place the cream cheese in an attractive
serving dish and spoon the chutney over.
Sprinkle with fresh ground pepper and
serve as a spread for crackers or sliced
breads. Makes 8 or more servings.

Mediterranean Chicken
Meatballs in Lemon Sauce
Meatballs:
2 pounds lean ground chicken, cold
1 1/2. cups breadcrumbs
1 cup minced onion •
1 Tbsp. minced garlic
2 eggs
1 Tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
Sauce:
2 Tbsp. olive oil
1/3 cup flour
4 cups chicken broth
juice of 1 lemon
1 Tbsp. dried parsley flakes
2 tsp. dried dill
salt to taste
Preheat oven to.350F. Spray a baking
sheet with sides with nonstick cooking
spray.'
Make the meatballs: Combine all ingre-
dients in a large bowl and mash together
with your hands. Using wet hands, form
the meatballs into 1-inch spheres and
place the spheres on the prepared baking
sheet. Bake, uncovered, for 15-20 minutes,
until just firm to the touch. Serve hot, in a
chafing dish. Makes 12-16 appetizer por-
tions.

.

Warm Spiced 'Olives
1 pound good quality mixed olives
(any variety)
1/4 cup extra-virgin olive oil
1 Tbsp. fresh rosemary.
1 Tbsp. fresh thyme leaves or 1 tsp.
dried •
1 Tbsp. grated orange or lemon zest
2 Tbsp. fresh lemon juice
1 Tbsp. minced garlic
1 tsp. crushed black peppercorns
1/2 teaspoo•red pepper flakes
Combine all ingredients in a medium
saucepan over low heat and cook, stirring
occasionally, for 1 or more hours. Serve
warm. Makes 12 servings.

•

Mini Lamb Kebabs
1/4 cup olive oil
1/4 cup fresh lemon juice
1 Tbsp. minced garlic
2 Tbsp. chopped fresh. mint
1 tsp. kosher salt
1/2 tsp. pepper
1/2 cup. minced cilantro
1 tsp. ground cumin
2 pounds boneless leg of lamb, cut into
1/2-inch cubes
24-32 small bamboo skewers or long
toothpicks, soaked in water for 30 min-
utes
Combine all ingredients in a large zip-
per-style plastic bag and turn several
times to coat the lamb. Marinate the lamb
in the refrigerator for 2 to 24 hours, turn:
ing the bag once or twice during the
process. Thread the lamb cubes onto the
skewers and arrange on a baking 'sheet.
Preheat oven to 450E Cook the kebabs
for 8 minutes or to desired doneness
(they are small and will cook very quick-
ly). Makes 24-32 appetizers, depending on
size.

Black Pepper, Pinenut,
Sesame, Poppy Wafers
• Serve alone or as an accompaniment to
cheeses or any topping.
2 cups flour
1 Tbsp. pepper
1 tsp. salt
1 tsp. ground cayenne pepper
1 cup (2 sticks) butter or margarine
1 pound shredded Swiss or Giuyere
cheese
3/4 cup pinenuts
2 Tbsp. sesame seeds
2 Tbsp. poppy_seeds
'Combine -flour, pepper and salt in the
bowl of a food processor and pulse to
mix. Add the butter and cheese and pulse
several tunes until crumbly dough is
formed. Add the pinenuts, sesame and
poppy seeds and pulse until the dough
forms a ball on top of the blade.
Divide the dough into 4 pieces and
form the pieces into 1 1/2-inch logs. Wrap
•the logs in plastic wrap or wax paper and
chill for several hours up to overnight. •
• Preheat oven to 350E Line two baking

sheets with parchment and set aside.
Use a thin, sharp knife to cut the dough
into thin, even slices (about 1/8th-inch
thick). Place the wafers on the prepared
baking sheets and bake for about 1015
minutes, until the wafers are golden.
Remove from heat and cool to the touch
before removing the wafers to a rack or
cool baking sheet to cool. Store wafers in
an airtight container for up to 2 weeks.
Makes about 48 wafers.

Caramelized Onion, Rosemary
and Roasted Banana Crostini
Don't be turned off by an appetizer that
includes banana — these are sweet and
savory.
1 thin baguette, cut into 1/4-inch cir-
cles and lightly toasted
4 Tbsp. butter
4 cups chopped onions
2 Tbsp. chopped garlic
1 tsp. brown sugar
Kosher salt and pepper to taste
1 Tbsp. fresh rosemary
3 firm, ripe bananas
3 Tbsp. Sugar
Combine butter, onions and garlic in a
large skillet over medium heat.. When the
butter melts, stir it into the onions and
raise heat to medium-high. Cook the
.onion mixture for about 20 minutes, stir,
ring frequently, until the onions are golden
and very soft. Add brown sugar and cook
for 3 minutes more. Season to taste with
salt and pepper and stir in the rosemary.
Allow the mixture to cool for about 15
minutes before using, or chill up to 2 days.
Assemble and bake the crostini:
Preheat oven to broil. Place the oven rack
in the center of the oven. Arrange the
bread rounds on a baking sheet. Spoon
about a teaspoon, or more, of the onion
mixture onto the center of the breads (do
not spread to the edges of the.bread).
Slice one banana on a slight diagonal into
about 1/4-inch slices: Place one or two
banana slices on each round of bread.
Season lightly with salt and pepper and
sprinkle very lightly with sugar. Broil
immediately for about 6-8 minutes, until
the bananas are caramelized on top. Serve
hot or warm. Makes about 32 appetizers.

