Health & Fitness FOOD Party Time! These tidbits are quick and satisfying any time. Annabel Cohen Special to the Jewish News N ew Year's Eve is finally upon_us. For the most part, most parties this season have either been toned down or scaled back. But you can invite some friends and celebrate, low key. A buffet of appetizers can be beautiful and satisfying without excessive expense. Start with a singular "splurge" item, which elevates the entire array of offerings. Then fill-in with crowd-pleasers that won't scream overindulgence. While some appetizers can be time consuming, some are actually quite simple to make from scratch. Quick turn-around time for dips make them popular choices. A wedge or two of your favorite cheese can be displayed with a small bunch of grapes as garnish. The following recipes can be mixed and matched to create tempting. Mini Baked and Stuffed Potatoes Although it's a little pricier, for this recipe I choose potatoes individually so they're small and uniform. 20 small round new or red potatoes, baked until tender 1 /4 cup extra virgin olive oil Granulated garlic 1 cup shredded Cheddar or your favor- ite cheese 1 /4 cup grated Parmesan cheese 1/2 cup chopped sundried tomatoes 1/2 cup light or fat-free sour cream Kosher salt and pepper to taste Paprika 1 cup chopped scallions, white and green parts Preheat oven to 350E Cut potatoes in half. Use a melon-baller to scoop out most of the pulp, leaving a 1/4-inch shell (reserve the potato pulp and place in a medium bowl). Brush the potato shells inside and out with the olive oil and season lightly with the granulated garlic. Place potatoes skin side down on a baking sheet with sides and bake for 10 minutes. While the potatoes are baking, use a fork to mash the reserved potato pulp with the cheeses, tomatoes and sour cream. Add salt and pepper to taste. Spoon this mixture into the baked pota- to shells (use all the filling and mound B4 January 1 * 2009 them slightly if you can), and sprinkle them with paprika. You can make the potatoes up to a day ahead at this point. Just before serving, bake the shells in a preheated oven (350F) for about 15 min- utes, or until very hot. Sprinkle with scal- lions and serve. Makes 40 appetizers. Spinach Torta with Bleu Cheese 1 package (2 sheets) frozen puff pastry 1 package (10 oz.) frozen chopped spin- ach, thawed and well drained 1 (8 oz.) package Neufchatel cheese, softened 1/2 cup light mayonnaise 2 tsp. minced garlic 1 tsp. dried dill Kosher salt to taste Fresh ground pepper to taste 1 cup very thin sliced red or Bermuda onion 1 cup crumbled bleu cheese, any type 2 Tbsp. extra virgin olive oil Preheat oven to 400F. Line the baking sheet with parchment. Place both sheets of pastry on the bak- ing sheet, pressing the edges together to make one sheet (don't worry if the pastry does not reach to the edges of the baking sheet — this will be your crust. Bake for 10 minutes, or until puffed and lightly browned. Remove from oven and cool for 3 minutes. Reduce heat to 350F. While the pastry is baking, combine the spinach, Neufchatel cheese, mayonnaise, garlic and dill in a medium microwave- safe bowl and mix well by hand or using a mixer. Microwave the mixture on high for 30 seconds before spreading it on the cooked crust. Season with salt and plenty of fresh ground pepper, to taste. Sprinkle the onions and bleu cheese over and bake for about 10-15 minutes more, until the crust is golden and the toppings hot. Remove from oven, drizzle with olive oil and cool for 2 minutes before cutting the tart into squares. Serve warm or at room temperature. Makes about 30 to 40 appetizers. Chunky Ahi Salsa This is a Japanese-inspired salsa that's perfect served with tortilla or pita chips. 1 pound sashimi grade tuna steak, diced into 'i4-inch pieces 1 cup diced cucumber 1 cup chopped tomatoes 1/2 cup chopped scallions, white 1/2 tsp. red pepper flakes 1 /4 cup soy sauce 1 Tbsp. sesame seeds 1 Tbsp. fresh lime juice 1 Tbsp. rice wine vinegar 2 tsp. sesame oil Salt to taste Combine all ingredients in a medium bowl and stir well. Chill immediately until ready to serve, up to 4 hours. Makes 8-12 servings. Mustard Pecan Crumb-Coated Baby Lamb Chops The trick to this recipe is to cook the lamb a bit first and then finish the cooking just before serving. Two 8-rib racks of lamb (about 3 pounds), bones and meat trimmed of most of the fat 1 /4 cup Dijon mustard 1 cup plain breadcrumbs 1 /2 cup finely chopped pecans 1 /4 cup balsamic vinegar Preheat oven to 400E Arrange the racks, bone side up, on a baking sheet and roast for 10 minutes. Remove from heat and cool until ready to serve (this may be done up to a day ahead). Before cooking to serve, spread the meaty portions of the rack of lamb with mustard. Combine the breadcrumb and nuts and press the mixture over the mus- tard. Arrange the lamb as before and roast for 20 minutes, or until a meat thermom- eter registers 130-140F. Let the rack stand for a few minutes before slicing into indi- vidual chops and serving, drizzled with the balsamic vinegar. Makes 16 appetizer chops. Smoked Salmon Pate with Capers on Pumpernickel Triangles 1 pound Scottish or Norwegian smoked salmon, chopped 3 Tbsp. lowfat sour cream 3 Tbsp. fresh minced dill Juice of 1/2 lemon 2 Tbsp. drained capers Salt and pepper to taste 16-20 party pumpernickel breads, cut in half diagonally Dill sprigs, garnish Place salmon in a medium bowl. Add sour cream, dill, lemon juice, capers, salt and pepper and stir well. Arrange the salmon on the pumpernickel triangles (mound it rather than spread it) and garnish with a small sprig of dill. If you prefer, you may also serve this as a spread. Makes 36-40 appetizers. Eggplant with Olive Oil and Mint 1/3 cup extra-virgin olive oil 1 tsp. minced garlic 1 1/2 lbs. small eggplant, peeled and cut into 1/2-inch cubes 1/2 cup balsamic vinegar 1/2 cup finely chopped fresh mint Salt and pepper to taste Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and garlic and cook, stirring frequently, for 15 minutes or until tender. Remove from heat and let cool to room temperature. Add remaining ingredients and stir well. Transfer to a bowl, cover and chill until ready to serve. Serve with sliced French baguette rounds or crackers. Makes 8-12 servings. E Yiddish Limerick Salute The Year! Mir vinchn dir a gute yohr* Mit glik, parnoseh** and much more. So trink a glezale vine*** And thank God that you're fine, Und tantz und tantz**** until you're sore. * Mir vinchn dir a gute yohr — we wish you a good year ** Mit glik, parnoseh — with good fortune, sustanence *** Trink glezale vine — drink a little glass of wine **** Und tantz und tantz- and dance and dance Rachel Kapen of West Bloom field prepared this limerick in memory of the late Martha Jo Fleischmann, longtime JN Yiddish limerick writer.