arts&life

dining in

Carrot, Coconut and Ginger Soup Shooter

Simply
Irresistible

W

Annabel Cohen
Columnist

Sometimes — at

holiday and New

Year’s Eve parties,

for example —

appetizers can be

better than dinner.

glass bowl and toss well. Cover
and chill. Allow to marinate for
30 minutes or up to 8 hours.
Makes 8 servings (or more
if served as an appetizer).
Serve as a first course, or as an
appetizer with tortilla chips,
lettuce leaves, cucumber slices
or endive leaves, or alone, on
small plates.

hen at a large event,
I love filling up on
those salty and often
crispy tidbits that are often bet-
ter than dinner itself.
But not all appetizers need
to be hot to satisfy my appetite
for pre-dinner edibles. I like my
appetizers to be diverse — some
chilly-cold and crunchy fresh
and others, creamy dips for veg-
etables and crackers or sliced
French baguettes.
Picking just the right combina-
tions of tastes is half the battle. If
appetizers are just the beginning
of a fabulous evening of enter-
taining, choose those textures
and flavors that enhance your
existing menu. This holiday
season, serve up these enticing
starters, alone or as a meal. As
always, the recipes you’ll find
here offer fresh ingredients,
unusual flavors, a few classic
combinations and certainly
something for every palate.

MEATBALLS IN LEMON-
ALMOND SAUCE

AHI POKE SALAD

Pronounced po-keh, this raw
tuna salad is perfect as an
appetizer or first course.
2 pounds fresh (or frozen and
thawed) ahi tuna steaks, cut
into 1-inch cubes
¾ cup soy sauce
½ cup chopped green
scallions, white and green
parts

46

December 21 • 2017

jn

Ahi Poke Salad

1 cup very thinly sliced red or
Bermuda onion
1 Tbsp. sesame oil
1-3 Tbsp. sesame seeds (white
and black if possible), to taste
1 Tbsp. crushed red pepper
(optional)

1 avocado, cut into 1-inch
pieces (optional)
Salt and pepper to taste
Fresh lime or lemon wedges,
garnish

Combine all ingredients in a

These are savory and tart and
a great appetizer served in a
chafing dish.
Meatballs:
1 large egg
1 pound ground beef
4 slices firm sandwich bread,
soaked in water and squeezed
dry
1 cup minced onions
1 tsp. minced garlic
¼ cup chopped parsley
Salt and pepper to taste
Almond Sauce:
2 cups chicken stock (make
from base or bouillon)
¼ cup lemon juice
Grated zest of 1 lemon
Salt and pepper
2 tsp. sugar
½ cup sliced or slivered
almonds (toasted)
2 Tbsp. olive oil
Salt to taste

For the meatballs, lightly

