Getting Started Appetizers can get your party or dinner started right. Annabel Cohen Special to the Jewish News C) nce again, the holiday season is here. As we're invited to parties or playing host to business and social acquaintances, there's the ubiqui- tous question: What to prepare? The old-fashioned cocktail party is back. Technicolor cock- tails, nibbles and small plates take the place of the full meal. There are few rules when it comes to hors d'oeuvres. Just serve enough and with variety to make the menu interesting. Most men, for example, like protein — fish, chicken, meat. Choose an "anchor" dish — cold, sliced beef or kebobs will turn fin- ger foods into enough for a meal. Women, though, like vegetables. If your appetizers precede a meal, then make just a few. Don't repeat appetizer flavors at dinner. If your appetizers ARE dinner, be sure you serve enough. Adding a salad to the table is a good idea. Fig Walnut Brie 2 pound (or 1 kilo) brie 8 oz. fig jam 1 1/2 cups chopped walnuts, lightly toasted Place brie on a serving plate and cut a 4-inch wedge from one side. Arrange this wedge on top of the remaining brie. Spoon the jam over the brie wedge and over the cut brie (allow the jam to drip over the cut area of the brie). Sprinkle toasted walnuts over and serve the brie with gourmet crack- ers or sliced French baguettes. Makes 20 or more servings. Chicken Bites With Dried Cherry Sauce Chicken: 1 pound ground chicken 1/2 cup bread crumbs (Panko if possible) 1 large egg 1/2 cup finely chopped onions 1/2 cup finely chopped fresh cilantro 2 tsp. Asian sesame oil 2 tsp. sesame seeds, optional I tsp. salt Sauce: 50 December 7 2006 1/4 cup brown sugar 1 Tbsp. cornstarch 11/2 cups chicken broth 1 tsp. balsamic vinegar 1 tsp. hot pepper sauce, such as Tabasco 1/2 tsp. salt 1/2 cup sweetened dried cherries Preheat oven to 350E Spray a baking sheet with sides with non- stick cooking spray. Set aside. Combine all chicken ingredi- ents in a large bowl and use your hands to mash them together. Using wet hands, form the mix- ture into 1-inch-diameter meat- balls and arrange them on the baking sheet. Bake for 12 minutes (do not overcook). Whisk together the brown sugar and cornstarch in a medium saucepan over medium-high heat. Add the broth, whisking until the mixture is smooth. Add the vin- egar, pepper, salt and cherries and bring to a boil. Reduce heat and simmer the sauce, stirring occa- sionally, for 15 minutes. Remove from heat and cool. Serve the chicken bites with toothpicks and sauce on the side. Makes about 2 dozen appetizers. Spicy Asian Eggplant Asian or Chinese eggplant is lon- ger, thinner and a brighter purple than the dark, heavy eggplant we usually see in the markets. The flavor is mild and sweet and the skin is quite thin. If you can't find this type of eggplant, use any type. This is a large recipe and can be eaten different ways — as a topping for bread or spooned over a salad as a first course. 1 Tbsp. cornstarch 1/4 cup chicken broth or water 1/4 cup vegetable oil 1/2 cup chopped scallions, white and green parts 8 cups 1/2-inch cubed Asian eggplant I cup white wine, any type 1 tsp. minced garlic 11/2 Tbsp. peeled, minced fresh gingerroot 1 Tbsp. hot pepper sauce, such as Tabasco 2 tsp. hoisin sauce <11 2 Tbsp. white-wine vinegar 3 Tbsp. soy sauce 1 tsp. brown sugar 1 red bell pepper, chopped fine I tsp. sesame oil 2 Tbsp. sesame seeds, optional Salt to taste Crackers, pita wedges or sliced baguette, to eat with the eggplant Dissolve the cornstarch in the broth or water. Set aside. Heat oil in a large nonstick skillet or wok over high heat until very hot. Add the scallions and eggplant and stir-fry 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant to a bowl and set aside. Add the garlic, gingerroot, pep- per sauce, hoisin sauce, vinegar and wine to the same skillet or wok and stir-fry the mixture for 30 seconds. Add the soy sauce, brown sugar, cornstarch mixture, bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed nearly all the liquid. Add sesame oil and seeds, season with salt. Transfer to a serving dish and serve hot, warm or cold with breads and crackers. Hot Smoked Salmon Spread 1 package (8 oz.) cream cheese, softened 114 cup freshly grated Parmesan cheese 1/4 cup minced scallions or chives 1 tsp. dried dill 1/4 cup mayonnaise 1 Tbsp. Dijon mustard 8 oz. lox or smoked salmon 1/2 cup sliced almonds Preheat oven to 350E Combine all ingredients, except almonds, in the bowl of a food processor and pulse several times until mixed but not mashed into a paste (the salmon should be chunky). Spread the mixture in a 1- quart ungreased glass or ceramic baking dish (or glass pie dish). Sprinkle with the sliced almonds and bake for 20-30 minutes, until very hot and bubbly. Serve with small pumpernickel breads or gourmet crackers. Makes 12 appe- tizer servings. Parmesan Poppy Crisps Serve these alone as an appe- tizer or as part of another recipe. They're versatile! 11/2 cups fresh grated fresh Parmesan 1 Tbsp. poppy seeds 3/4 cup flour 4 Tbsp. cold unsalted butter, cut into pieces 1 Tbsp. lemon juice Water Place the cheese, poppy seeds and flour in the bowl of a food processor. With the motor run- ning, add the lemon juice and water, a few drops at a time, until a dough forms around the blade. Add the poppy seeds and pulse until just combined. Cover the dough in plastic wrap and chill for one hour or more. Preheat oven to 350E Line two baking sheets with parchment paper or silicone baking sheets. Set aside. Lightly flour a clean surface. Cut the dough into two pieces and roll with a floured rolling pin to 1/4-inch thickness. Use a round cookie cutter (2-3 inches in diam- eter) to cut the dough into rounds. Place the rounds on the prepared baking sheet. Bake for about 1 2 minutes, until the edges are golden around the edges. Allow the crisps to cool and dry on the baking sheet until completely cold. Store for up to 2 weeks in an airtight container. Makes 3-4 dozen crisps. . Smoked Trout Toasts With Horseradish, Goat Cheese Sauce 1 French baguette, cut into 1/4-inch rounds 1 pound smoked trout, skin and bones removed Alfalfa spouts, garnish Ground black pepper garnish 1/3 cup sour cream 1 tsp. dried tarragon Sauce: 1/4 cup prepared horseradish 4 oz. goat cheese, such as Chevre, softened 1/2 cup whipping cream Preheat oven to 350E Arrange the baguette rounds on a baking sheet and bake them for 10 min- utes, until lightly colored. Remove from the oven and allow the toasts to cool. Set aside. Place the trout, sour cream and tarragon in a medium bowl and mash with your hands or a fork until combined. Set aside or chill until ready to use. Make the sauce: Combine all sauce ingredients in a small bowl and stir well. Assemble the toasts: Place a teaspoon of the trout mixture on a bread round. Sprinkle with black pepper and spoon a bit of the sauce over the trout. Top with a sprinkling of the alfalfa sprouts. Repeat with remaining ingredi- ents. Makes about 36 appetizers. Seared Tuna With Wasabi Vinaigrette Vinaigrette: 1/4 cup fresh lemon juice 2 Tbsp. rice vinegar 1/3 cup olive oil Wasabi to taste (start with 1/2 tsp.) Tuna: 1 I-pound tail-end piece Ahi tuna fillet (available at specialty and Asian markets) 2 Tbsp. vegetable oil Kosher salt Fresh ground black pepper Pickled ginger, garnish (available at Asian markets) Make vinaigrette: Combine all vinaigrette ingredients in a jar with lid and shake well. Brush tuna with oil and sprin- kle with salt and pepper. Heat large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 6-10 minutes, to your liking. Transfer tuna to a plate and refrig- erate, uncovered for 30 minutes. Transfer tuna to a cutting board just before serving. Thinly slice tuna crosswise and arrange in a starburst pattern on a serving dish. Drizzle a third of the vinai- grette over tuna and serve, with ginger and remaining vinaigrette on the side. Makes 8-10 servings. For more recipes: JNonline.us .