 |
||||||||
 |
||||||||
|
||||||||
|
Little bites pack big flavor
Compiled from Times wires The most tempting foods on the New Year's Eve party table aren't huge hams, pots of chili or pans of lasagna. What guests reach for first are the bite-size morsels with big flavors and bright colors, the oh-so-rich dips and the luscious, creamy spreads. Who can resist a tender, smoky-sweet barbecued riblet or the rich flavors of a plump sea scallop, seared and served on a convenient wooden pick? Does anyone say no to an assortment of crispy little tart shells holding who-knows-what savory fillings? Everyone adores appetizers. And no one ever has enough recipes for them. This roundup features 10 recipes, plus directions for three easy breads and crackers to serve alongside them. Some are make-ahead temptations that require only a few minutes' reheating or assembly at party time, while others can be whipped up on a moment's notice. It's a good idea to give a little thought to matching appetizers and hors d'oeuvres to the wines offered. This doesn't have to be an agonizing process; just avoid the obvious ingredients that clash badly with wine, such as curry powder. Artichokes are another despoiler of wine flavors. Both ingredients, unfortunately, are prominent in popular appetizer recipes, such as curry-roasted walnuts, curried cheese spreads and the ever-present hot artichoke dip containing mayonnaise and Parmesan. An important principle of amateur wine-matching is that sparkling white wine or a medium-priced Champagne is more forgiving of unfortunate food matches than your chardonnays, merlots and cabernets. You'll surely find a sparkler to suit your budget. If not a pricey French Champagne, then sparkling wine from California or a Spanish Cava. Go for the driest (brut) sparkling wine to accompany hors d'oeuvres as a first course. Simple appetizer spreads of fruits and cheeses, olives and nuts, smoked fish or prosciutto-wrapped melon chunks go well with fruity "still" wines. The accompanying recipes give lots of leeway for the host. Remember, you don't have to make all of them. Pick three, add a punch and some store-bought goodies and you've got the formula for a happy New Year's Eve party. Parmesan Cheese Straws
On a lightly floured work surface, roll out the pastry to 6-by-20 inches. Whisk together the egg yolk and water. Brush the pastry with some of the egg mixture. Sprinkle the pastry with paprika and 2 tablespoons of the Parmesan. Spread the cheese with your hands to evenly cover the pastry. Fold the pastry in half crosswise and press down. Use a rolling pin if necessary to seal layers. Brush the folded pastry with the egg mixture. Sprinkle on the remaining cheese and press into the top layer. With a sharp knife, cut the pastry into 1/2-inch strips. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Lay twisted strips onto greased baking sheets. Bake until crisp and golden, about 7 minutes. Remove from oven and cool on wire racks. Serve warm or at room temperature. The straws can be baked up to 3 days in advance. Store in an airtight container at room temperature. Crisp in a preheated 400-degree oven for 3 minutes. Makes 40 straws. Per straw: 32 calories 32, 2 gm fat, 2 gm carbohydrate, 1 gm protein, 22 mg sodium, 6 mg cholesterol, 8 mg calcium, trace fiber. Source: "Hors D'Oeuvres" by Eric Treuille and Victoria Blashford-Snell (DK Publishing, 1999, $19.95). Herbed Cheese Spread
In a medium bowl, place the cream cheese and mash using a fork. Add the oil, vinegar and wine, mixing until well combined and creamy. In a small bowl, whip the cream until stiff peaks form. Fold into the cheese mixture. Mix in the shallots, parsley, dill, chives, salt and pepper. Transfer to a serving bowl and chill thoroughly before serving. The spread can be stored in a covered container in the refrigerator for 3-4 days. Makes 2 cups. Per 2 tablespoons: 52 calories 52 calories, 5 gm fat, 1 gm carbohydrate, 1 gm protein, 24 mg sodium, 12 mg cholesterol, 12 mg calcium, 0 fiber. Source: "Dips, Salsa & Spreads" by Judith Dunham and Jane Horn (Collins Publishers, 1996). Gingered Chicken Cakes With Cilantro-Lime Mayonnaise
Cakes:
Topping:
Preheat oven to 400. Using shortening, lightly grease one large or two small baking sheets; set aside. To prepare the cakes, in a food processor fitted with the steel blade place all the cake ingredients and pulse until finely chopped. Divide the mixture into 20 walnut-size pieces. With wet hands, shape each piece into a ball and flatten into a cake. Place the cakes on the prepared baking sheet. Place in the oven and cook until golden on each side and cooked through. Remove and set aside to cool to warm or room temperature. Meanwhile, make the topping. In a small bowl combine the mayonnaise, cilantro and lime juice. Spoon a small dollop on each cake and, if desired, garnish each cake with the diced mango. Makes 20 cakes. Per cake using low-fat mayonnaise: 31 calories, 1 gm fat, 1 gm carbohydrate, 5 gm protein, 179 mg sodium, 13 mg cholesterol, 4 mg calcium, 0 fiber. Source: "Hors D'Oeuvres" by Eric Treuille and Victoria Blashford-Snell (DK Publishing, 1999, $19.95). Lemon Chili Shrimp Sticks
In a large, nonmetallic bowl, combine the garlic, ginger, cilantro, chili sauce, soy sauce, honey and lemon juice. Add the shrimp and toss in the marinade to coat each one well. Cover and refrigerate for 1 hour. Thread 1 or 2 shrimps on each skewer. Preheat the broiler. Place the shrimp on the broiler pan and broil until they turn pink and are opaque, about 3 minutes on each side. Serve hot, warm or at room temperature. Note: Marinate the shrimp up to 4 hours in advance. Store in a an airtight container. Skewer shrimp up to 1 hour in advance, storing in an airtight container in the refrigerator. Makes 20 shrimp. Per shrimp: 21 calories 21, trace fat, 1 gm carbohydrate, 4 gm protein, 64 mg sodium, 32 mg cholesterol, 7 mg calcium, 0 fiber. Source: "Hors D'Oeuvres" by Eric Treuille and Victoria Blashford-Snell (DK Publishing, 1999, $19.95). Smoked Salmon Mousse
Roughly chop half of the smoked salmon and place it in the work bowl of a food processor fitted with the steel blade. Add the yogurt, cayenne, paprika and olive oil. Grate the zest of the lemon into the processor bowl, then halve the lemon and squeeze it to measure 2 tablespoons of juice. Add the juice to the bowl and process the ingredients for as long as necessary to form a thin puree. Transfer to a bowl. Chop the remaining salmon and fold in. Place a dollop of the mousse on a cucumber round for serving. Makes about 2 cups. Source: adapted from "Hors d'Oeuvres & Appetizers" from Williams-Sonoma Kitchen Library (Time-Life Books, 1992, $14.95). Shrimp Tapas
Peel and devein the shrimp, leaving the tails intact; set aside. In a large nonstick skillet, melt the butter over medium heat; do not let brown. Add the chipotle peppers and shrimp. Increase the heat to high. Stirring constantly, cook the shrimp until just firm, about 5 minutes. Do not overcook. Sprinkle with salt and toss. Put the shrimp and sauce on 8 small plates or one large platter and serve with wooden picks. Makes about 32 pieces of shrimp. Per shrimp: 29 calories, 2 gm fat, 0 carbohydrate, 2 gm protein, 27 mg sodium, 26 mg cholesterol, 5 mg calcium, 0 fiber. Source: "Entertaining 1-2-3" by Rozanne Gold (Little, Brown and Company, 1999, $27.95). Molasses-Glazed Cocktail Ribs
Cut the spareribs in half lengthwise (it's best to have a meat cutter do this), then into individual ribs. Set aside. In a large bowl combine the vinegar, molasses, maple syrup, mustard and harissa. Add the ribs, cover and allow them to marinate for 1 hour in the refrigerator. Preheat the oven to 375 degrees. Transfer the ribs from the marinade to large baking sheets with at least a 1-inch rim; reserve the marinade. Season the ribs with kosher salt and pepper to taste. Cook the ribs, basting twice during the first half hour with the remaining marinade, turning the ribs over after a half-hour. The ribs should cook for a total of about 45 minutes until glazed and cooked through. Do not baste during the last 10 minutes of cooking. Discard any remaining marinade. Note: Harissa is Middle Eastern hot sauce usually made with hot chilis, garlic, cumin, coriander, caraway and olive oil. Look for it in the ethnic section of grocery stores and specialty stores. You can also substitute your favorite hot chili sauce. Makes about 3 dozen. Per rib: 70 calories, 4 gm fat, 5 gm carbohydrate, 4 gm protein, 97 mg sodium, 14 mg cholesterol, 17 mg calcium, 0 fiber. Source: adapted from "Martha Stewart's Hors D'Oeuvres Handbook" (Clarkson Potter, 1999, $35). Sesame-Eggplant Puree
Preheat the broiler. Place the eggplants on a baking sheet and poke a few times with a fork. Place under the broiler and broil, turning often, until charred on all sides and quite tender, 20-30 minutes. Remove from the broiler and let cool. When eggplants are cool, cut in half and scoop the pulp from the skins into a medium bowl or into a food processor fitted with the steel blade. Mash with a fork or pulse to puree. Add the garlic, tahini and lemon juice and beat with a fork or process to puree. Season to taste with salt and pepper. Transfer to a plate or shallow serving bowl. Sprinkle with the pine nuts, parsley, cumin, cayenne pepper and, if desired, pomegranate seeds. The puree can be made 2-3 days in advance and stored in an airtight container in the refrigerator. Serve on crostini, pita chips or bread rounds. Makes about 4 cups. Per tablespoon: 13 calories, 1 gm fat, 2 gm carbohydrate, trace protein, 1 mg sodium, 0 cholesterol, 3 mg calcium, 1 gm fiber. Source: "Dips, Salsa & Spreads" by Judith Dunham and Jane Horn (Collins Publishers, 1996). Smoked Salmon Tea Sandwiches With Dill Butter
Place the bread on a serving tray. Butter each slice with about 1 teaspoon of the butter. Top each bread slice with 2 thin slices of cucumber. Evenly divide the salmon and place on top of the cucumber. Garnish with a dill sprig and serve. Note: To make dill butter, place 1 stick of softened, unsalted butter in a medium bowl. Add 1/4 cup softened cream cheese, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 2 tablespoons chopped dill, 2 tablespoons chopped parsley and 1/2 teaspoon kosher salt. Combine all the ingredients using the back of a fork or a wooden spoon. Refrigerator until ready to use. Makes 24 appetizers. Nutritional information per 1 slice: 64 calories, 4 gm fat, 5 gm carbohydrate, 3 gm protein, 250 mg sodium, 10 mg cholesterol, 16 mg calcium, trace fiber. Source: adapted from "Martha Stewart's Hors D'Oeuvres Handbook" (Clarkson Potter, $35, 1999). Ricotta, Walnut and Chive Bundles
Preheat the oven to 425 degrees. In a food processor fitted with the steel blade, place the ricotta, walnuts and cheese. Pulse to finely chop and combine the ingredients. Add the lemon zest, nutmeg, cinnamon, chives, salt and pepper to taste. Mix well. Cut the phyllo sheets in half crosswise. Place one half sheet on a work surface, keeping the remaining sheets covered with a clean, damp towel so they do not dry out. On half of the sheet, spread one-twelfth of the cheese mixture in a rectangle about 3 inches long and 3/4-inch wide, leaving the bottom edge and side uncovered. Fold the bottom edge over the mixture, then fold in the sides and roll up into a cylinder about 11/2 inches in diameter. Repeat with the remaining sheets and cheese mixture. Alternatively, roll the phyllo around the cheese mixture to desired shape, such as triangles or small bundles. Lightly oil a baking sheet using a small amount of peanut oil. Place the rolls on the baking sheet at least 1/2-inch apart. Lightly brush the rolls with the remaining oil. Bake until golden and crisp, about 15 minutes. Serve hot or warm. Makes 12 rolls. Per roll: 95 calories, 5 gm fat, 6 gm carbohydrate 6 gm protein, 78 mg sodium, 7 mg cholesterol, 60 mg calcium, trace fiber. Source: adapted from "Hors d'Oeuvres & Appetizers" from Williams-Sonoma Kitchen Library (Time-Life Books, 1992, $14.95).
 © 2006 • All Rights Reserved • St. Petersburg Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 
|
From the Times Taste section From the features wire |
