a guide to s imchahs

Fast And Fabulous

Appetizers set the party mood and take off the edge.

Annabel Cohen

Special to Celebrate!

it all the ready-to-serve gourmet
fare available for the swipe of a
credit card these days, it's a wonder
-
any of us cook anymore for a party.
These bring-'em-home-and-slap-'em-on-your-pretty-
platter foods are a seriously easy way to entertain. Of
course, there are downsides to this uncomplicated,
lickety-split, instant soiree method.
The first is a matter of freshness. Chances are if
you're picking something from display case 1 and a
few others from 2, these items, while lovely to look
at, may just have been sitting is these chilled grottos
for a bit of time — sometimes days.
The second is flavor. True, some of these pre-made
tidbits can be quite tasty. But they're not necessarily
your tastes. I always say, when you cook it yourself
you leave out what you don't like and add what you
do. Cilantro not your thing? Substitute fresh dill or
basil leaves. Not feeling the beef on a stick? Chicken
on a stick may be more your speed.
Then there's the issue of ubiquity. There are those
foods that everyone recognizes as from the local
big-box store — tiny, soggy little quiches, pot-stickers
and bagel dogs scream warehouse club. All good,
mind you, but neither imaginative nor unique.
I'm not advising that everyone should stop buying
ready-made foods — they are handy in a pinch. I am
suggesting that you try your hand at adding some
quick, simple-to-prepare homemade offerings to the

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celebrate! I

March 2011

menu that will up your entertaining game.
Some years ago, I wrote an article for New Years
Eve called " 10 Fast and Fabulous Appetizers?' Here
we offer updated, contemporary appetizers (still fast
and relatively simple) that will add just the right zest
to any party.
The rule-of-thumb regarding the number of appe-
tizers per person remains the same. If you're serving
a meal after an hors d'oeuvre hour, figure about six
appetizers (bites) per person. If appetizers are your
meal, double that number and consider adding a
more robust, simple protein offering as well — room-
temperature sliced beef or a smoked or poached
salmon side with a tangy sauce — to complete the
meal.

Honey, melted, to drizzle over chicken, garnish
1 tbsp. sesame seeds, garnish
Place chicken in a medium bowl. Add the oil, vin-
egar, garlic and pepper and toss well. Cover and chill
for 30 mintues, up to several hours.
Combine the crumbs, cornmeal, parsley and
sesame seeds, salt and pepper in another bowl.
Preheat oven to 375E Spray a large, rimmed bak-
ing sheet with nonstick cooking spray. Skewer the
chicken onto toothpicks or bamboo knotted picks.
Dredge the skewered chicken on all sides with the
crumb mixture.Arrange in a single layer on cookie
sheet. Bake 10 minutes, turn and bake for 5 minutes
more. Drizzle melted honey over the skewers and
sprinkle with sesame seeds. Makes 8 servings.

Honey Sesame Chicken Skewers

Caramelized Onion Dip

2 boneless skinless chicken breasts (about 3/4
pounds) cut into 1-inch cubes
3 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. minced garlic
1/4 tsp. pepper
1/2 cup breadcrumbs
1/4 cup yellow cornmeal
1 Tbsp. dried parsley flakes
1 Tbsp. sesame seeds
1/4 tsp. salt
1/4 tsp. cayenne pepper

Fast and Faulous on page C42

3 Tbsp. butter
2 cups chopped onion
1 tsp. sugar
1/4 cup dried minced onion
2 Tbsp. beef bouillon powder
1 tsp. onion powder
1/8 tsp, crushed celery seed
1/4 ground cayenne pepper, to taste
1 pint (2 cups) sour cream
Salt and pepper to taste
Heat oil in large, nonstick skillet over medium