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Appetizers set the stage for
the meal that is to come.

Annabel Cohen

Special to the Jewish News

T

here's still some summer left for
entertaining. Guests often mean
appetizers and hors d'oeuvres to
start the festivities.
I prefer mostly vegetarian appetizers.
They're appropriate during warm months
because they're inherently light and don't
compete with dinner. When other ingredi-
ents are called for, remember that flavors
and consistencies should complement, but
not overpower what will be served next.
The following easy appetizer recipes
beat the heat in many ways.

Easy Roasted Caponata
1 medium (about 1 1/2 pounds)
eggplant, unpeeled, cut into
1 /2-inch cubes
3 cups fresh chopped tomatoes
1 red bell pepper, chopped
11/2 cups chopped onion
1 Tbsp. chopped garlic
1 /4 cup extra virgin olive oil
1 /4 cup red wine or balsamic
vinegar
2 Tbsp. drained capers
2 tsp. kosher salt
1/2 tsp. pepper
1 Tbsp. hot pepper sauce,
such as Tabasco
1 /2 cup (or more, to taste)
chopped fresh basil
1/2 cup pinenuts, lightly toasted
Preheat oven to 425F. Combine all
ingredients, except basil and pinenuts, in
a roasting pan. Toss well and cover pan.
Place in oven and cook for 30 minutes. Stir
the mixture and roast, uncovered, for 20
minutes more. Remove from oven allow to
cool, covered, for 30 minutes. Adjust salt
and pepper to taste.
Chill until ready to serve, up to a day
ahead. Before serving, stir in basil and
pinenuts. Serve at room temperature with
slices of baguette or crackers. Makes 12-20
appetizer servings.

Spicy Salmon Cakes with
Lemon Chipotle Sauce
Sauce:
1 cup lowfat sour cream or yogurt

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August 16 • 2007

JN

2 Tbsp. fresh lime juice
1 Tbsp. minced seeded canned
chipotle chiles in adobo
1 Tbsp. grated lime zest or peel
1/2 cup plain dry breadcrumbs
1 pound cooked salmon
1 /4 cup mayonnaise
3 Tbsp. chopped fresh chives
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 Tbsp. dried dill
1 tsp. hot pepper sauce,
such as Tabasco
1 large egg, beaten to blend
Vegetable oil, for frying
Make sauce: Combine all sauce ingre-
dients in a small bowl and stir well. Cover
and chill until ready to serve.
Make the salmon cakes: Line baking
sheet with several sheets of paper towel.
Set aside.
Place all ingredients in a large bowl and
stir well or mash with your hands until
uniform. Form mixture into 24 (11/2-inch
diameter) patties. You may make these up
to a day in advance — place on wax- or
parchment-lined baking sheet, cover with
plastic wrap and chill.
Cook the cakes: Coat the bottom of a
large nonstick skillet with vegetable oil.
Heat over medium-high heat until hot.
Working in batches, cook patties until
lightly golden on each side, about 2 min-
utes per side. Transfer the prepared paper
towel-lined baking sheet.
Keep warm in a 200F oven for up to 30
minutes. Serve warm or at room tempera-
ture with Lime Chipotle sauce on the side.
Makes 24 cakes or about 12 servings.

!liana's Goat Cheese Stuffed
Figs with Smoked Salmon
12 fresh figs, any variety
1 /2 cup soft goat cheese,
such as Chevre
12 very thin slices of smoked
salmon
Preheat oven to 425E Cut the pointed tops
off the figs and place them in mini-muffin
tins. Break of pieces of goat cheese and
stuff the figs with the cheese (you may
wish to scoop out a small amount of the
fig pulp first, although usually this is not
necessary). Layer the salmon over the goat

cheese and figs (you may need to cut the
salmon so that it fits just over the top of
the fig without much overhang).
Roast the figs for about 10-15 minutes,
until hot. Arrange the figs on a serving
dish and serve warm or at room tempera-
ture (you may also choose to serve the figs
as a plate garnish for an entrée or with
salad). Makes 12 servings.

Zucchini Soup Shots
You can serve any soup in shot-glasses,
demitasse cups or even cordial glasses.
This soup can be served hot or cold.
When cold, I like to add a garnish of fresh
chopped cucumbers.
2 Tbsp. olive oil
1 cup chopped onion
1 /2 tsp. minced garlic
3 cups chicken broth or stock
1 cup diced Yukon gold potato
(about 1 potato)
4 cups diced zucchini
Salt and white pepper to taste
1-2 Tbsp. fresh lemon juice
Heat oil, onions and garlic in a large
saucepan over medium-high heat. Cook
until the onion is softened, about 5 min-
utes. Add stock and potato and bring to
boil. Reduce heat to simmer and cook for
10 minutes. Add zucchini and cook until
very tender, about 20 minutes. Remove
soup from heat and cool for 20 minutes.
Working in batches, transfer the soup
to the bowl of a food processor or pitcher
of a blender and process until smooth.
Season to taste with salt and pepper and
add lemon juice. Serve at room tem-
perature or reheat until hot. Serve in shot
glasses. Makes 12-16 shot servings.

Smoked Chicken Bruschetta
with Basil Walnut Pesto
Pesto:
1 large garlic clove
2 cups packed fresh basil leaves
1 cup walnut halves
V2 cup extra-virgin olive oil
1 tsp. salt
Bruschetta:
1 baguette, cut into 1/4-inch
rounds
2 roasted red bell peppers
(jarred is fine)

12-16 oz. smoked chicken breast,
chopped
Fresh ground pepper
Make pesto: Place all ingredients in the
bowl of a food processor and pulse until
combined.
Preheat oven to 350F. Pick up a baguette
slice and spread a small amount of pesto
over one sides. Place the bread, pesto side
up, on a baking sheet. Repeat with remain-
ing bread and pesto.
Top the bread with the smoked chicken
breast. Chop the peppers and divide them
among the bread rounds. Season with
fresh ground pepper. Bake the bruschetta
for about 15 minutes until hot. Serve
warm or at room temperature. Makes
about 12-20 servings.

Bagna Cauda

Bagna cauda literally means warm bath.
There are many recipes for this classic
Italian hot dipping sauce. My version, with
a little kick of hot pepper sauce, though
non-traditional, is optimal for fresh
vegetables crudités, gourmet crackers or
bread sticks or sliced baguettes. Or, serve
it warm at the table instead of butter for
bread.
1 cup olive oil
2 Tbsp. minced garlic
12 anchovy fillets packed in oil,
drained
1 tsp. hot pepper sauce,
such as Tabasco, optional
Salt and pepper to taste
2 Tbsp. fresh chopped flat-leaf
parsley, garnish
Fresh vegetables crudités, such as
carrot and celery sticks, pea pods,
red and yellow bell pepper,
cucumber rounds, etc.
Heat oil and garlic in a medium sauce-
pan over medium heat. Cook the garlic
for about 8 minutes, until beginning to
brown. Add the anchovies to the pot and
cook, stirring often for about 5 minutes.
Add the hot pepper sauce and salt to taste.
Keep warm until ready to serve.
To serve, transfer the bagna cauda to
a fondue pot to keep warm or in a warm
bowl. Serve with vegetables crudités or
with breads or crackers. Makes 8-12 serv-
ings. II

