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December 10, 2003 Wednesday ALL EDITION
BYLINE: KAREN HERZOG kherzog@journalsentinel.com
You could knock yourself out and plan a holiday dinner party with fine china, your best linens and a seven-course menu.
Or, you could plan a gathering centered on appetizers that add up to a meal without the time commitment or hassle factor.
There's nothing wrong with serving your holiday guests a savory spread of substantial finger foods.
We rarely make appetizers, except when entertaining. Bite-sized servings give guests a chance to try lots of different things -- from sweet to savory and simple to fancy.
To appeal to everyone's tastes and diets, include a few low-calorie yet filling appetizers, some meatless morsels, and both hot and cold choices.
Plan on five or six different appetizers for a buffet that serves as a meal, suggests "Taste of Home's Holiday and Celebrations Cookbook 2001," edited by Julie Schnittka (Reiman Publications, $29.99). The rule of thumb is eight to nine pieces per guest.
Look for appetizers that can be made ahead and require little last-minute preparation. Meat, seafood, cheese and eggs all make for substantial fillings. Assorted cheese cubes, a wheel of Brie and fancy crackers or bowls of nuts are filling as well, and couldn't be simpler.
Miniaturized versions of foods meant as main dishes may include petite quiches or mini burritos. Sushi and tapas make perfect sampler trays.
Other substantial appetizers are cucumber slices garnished with smoked trout, whitefish or salmon spread; endive spears filled with herbed cream cheese; shrimp or scallops wrapped in bacon; warm chicken satay with peanut sauce.
Refrigerated crescent rolls and pre-made mini phyllo shells from the freezer make the job of preparing for the party extra quick and simple.
Bite-sized phyllo shells may be filled with cocktail sauce, then topped with one cooked jumbo shrimp and a dill sprig for color. Or, fill with cream cheese and a dab of chutney. Or make a crabmeat mixture that is spooned in the phyllo shells before baking.
Athens brand mini phyllo shells come in 15-count boxes. For easy entertaining, make fillings ahead of time and fill the shells right before you serve them. Check out www.athens.com for more appetizer ideas.
Recipes for bite-sized appetizers that start with crescent rolls will be available starting Monday at www.pillsbury.com .
And if you're really pressed for time, gourmet food stores may be the way to go.
For example, Grasch Foods, 13950 W. North Ave. in Brookfield , has three freezer cases across from its deli stocked with pre-made hors d'oeuvres -- everything from petite quiches and cheese puffs to mini crabcakes and black bean empanadas.
"Everyone's time is limited and they're looking for nice things," said Laurie Gramz, deli manager. "We have a lot of heat-and-serve items. Some are pretty upscale."
And the beauty of pre-packaged hors d'oeuvres is that they have a freezer shelf life of a year.
"You can buy a bunch and just heat them whenever you need them," Gramz said.
Present them on festive platters and enjoy the party.
The Acme Smoked Fish Corp., based in Brooklyn , N.Y. , offered this recipe for an appetizer along the same lines as sushi.
Asian-Style Smoked Trout and Cucumber Bites
2 tablespoons fresh lime juice 2 tablespoons vegetable oil 1 teaspoon sugar 4 ounces smoked trout fillets, chopped fine (smoked whitefish may be substituted) 3 tablespoons minced green onion 2 tablespoons chopped cilantro, plus leaves for garnish 1 teaspoon minced, peeled ginger root 1 long seedless cucumber, cut into 1/2-inch slices 2 tablespoons sesame seeds (divided)
In medium bowl, whisk the lime juice, oil and sugar together. Add the trout or whitefish, green onion, cilantro, ginger and pepper to taste and combine well.
Top each cucumber slice with a rounded teaspoon of trout or whitefish mixture, sprinkle with sesame seeds and garnish with a cilantro leaf. Makes about 20 hors d'oeuvres.
Here's a recipe adapted for appetizer skewers and optional grilling from The Pampered Chef Doris Christopher's "Stoneware Sensations" cookbook (Pampered Chef Ltd., 1997).
Chicken Satay with Peanut Dipping Sauce
1/3 cup soy sauce 1/3 cup packed brown sugar 2 teaspoons lime zest 1/4 cup lime juice 3 garlic cloves, pressed 1 1/2 pounds boneless, skinless chicken breasts, cut into 3- to 4-inch long strips 1/3 cup creamy peanut butter 1 tablespoon snipped fresh cilantro
In baking dish, combine soy sauce, brown sugar, lime zest and juice. Using garlic press, press garlic into soy sauce mixture; mix well. Reserve 1/3 cup soy sauce mixture for peanut dipping sauce.
Thread chicken strips on appetizer-length wooden skewers. To remaining soy sauce mixture, add chicken strips. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 400 degrees, or preheat gas grill.
Bake chicken still in marinade 18 to 20 minutes, or until chicken is no longer pink in center. Or, grill until cooked through, basting occasionally with marinade.
Meanwhile, prepare peanut dipping sauce by adding peanut butter and cilantro to reserved 1/3 cup soy sauce mixture. Whisk until smooth. Serve with chicken. Makes 12 servings.
Here's a recipe from Bon Appetit magazine and www.epicurious.com for an hors d'oeuvre that can be assembled ahead for a cocktail party:
Bacon-Wrapped Shrimp with Rosemary and Stilton
20 uncooked large shrimp, peeled, deveined 1 tablespoon (about) chopped fresh rosemary Balsamic vinegar 10 bacon slices, cut in half crosswise Crumbled Stilton cheese, or other blue cheese (optional)
Arrange shrimp on baking sheet. Sprinkle with rosemary, ground black pepper and several splashes of vinegar. Wrap each in bacon, covering completely; secure with toothpick. (Can be prepared 8 hours ahead. Cover and chill on sheet.)
Preheat broiler.
Broil shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 6 to 7 minutes on first side, 3 to 4 minutes on second side. Remove toothpicks. Transfer shrimp to platter. Sprinkle hot shrimp with cheese and serve. Makes 20 servings.
Here's a recipe from the California Pistachio Commission ( www.pistachios.org ) for a festive spin on stuffed mushrooms.
Stuffed Mushrooms with Pistachios
20 medium mushroom caps 3 tablespoons minced onion 1/2 cup (1 stick) butter or margarine (divided) 1/3 cup dry bread crumbs 1/4 cup natural California pistachios, chopped 2 tablespoons chopped parsley 1/4 teaspoon marjoram, crushed 1/4 teaspoon salt
Preheat oven to 350 degrees.
Remove stems from mushroom caps; finely chop stems. Saute stems and onion in 1/4 cup butter until tender. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining 1/4 cup melted butter. Bake in preheated oven 5 minutes, or until hot. Makes 20 appetizers.
Note: Mushrooms may be broiled instead of baked. Broil 6 inches from heat 5 minutes until browned and thoroughly heated.
Here's another recipe from www.epicurious.com and Bon Appetit for a rich appetizer they recommend serving alongside an assortment of crudites and your favorite mulled wine.
Baked Brie with Caramelized Onions
2 tablespoons butter 8 cups sliced onions (about 4 large) 1 tablespoon minced fresh thyme 4 garlic cloves, chopped 1/2 cup dry white wine (divided) 1 teaspoon sugar 1 (8-inch round, 32 to 36 ounces) Brie, packed in wooden box (reserve box) 2 baguettes, sliced
Melt butter in heavy, very large skillet over medium-high heat. Add onions; saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes.
Add garlic and saute 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and saute until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350 degrees.
Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices. Makes 16 to 20 servings.
This recipe is from the new book, "Holly Clegg's Trim & Terrific: Home Entertaining the Easy Way" (Courage Books, $19.98). The combination of colors, flavors and textures makes it a winner. If crabmeat isn't available, substitute small shrimp.
Layered Crabmeat, Guacamole and Tomato Dip
2 cups chopped tomatoes (yellow and red) 1 tablespoon olive oil Salt and pepper to taste 1/4 cup light mayonnaise 2 tablespoons reduced-fat or non-fat sour cream 1/4 cup chopped red onion 1 tablespoon lime juice 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 1 pound lump crabmeat, picked for shells Favorite guacamole Sturdy chips or crackers
In bowl, toss tomatoes with olive oil, salt and pepper and refrigerate until ready to assemble.
In bowl, mix together mayonnaise, sour cream, red onion, lime juice, garlic and cumin. Fold in crabmeat and refrigerate until ready to assemble.
When ready to assemble, spread a layer of guacamole over a platter. Drain tomatoes and layer over guacamole. Carefully spoon crabmeat mixture on top. Serve with chips or crackers. Makes 8 to 10 servings.
Here's a recipe from Athens , the makers of mini phyllo shells, for a tasty appetizer that's simple to prepare.
Maryland Crab Shells
1 tablespoon mayonnaise 2 tablespoons slightly beaten egg 1 teaspoon lemon juice 1 teaspoon Old Bay seasoning 1/8 teaspoon salt 6 ounces drained canned crabmeat, flaked 2 tablespoons thinly sliced green onions 1 tablespoon diced pimiento 2 tablespoons minced celery 15 mini phyllo shells (1 box)
Preheat oven to 350 degrees.
In small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well. Add crabmeat, onions, pimiento and celery. Mix lightly. Spoon 1 rounded teaspoon of filling into each phyllo shell. Bake in preheated oven 20 to 25 minutes. Serve warm. Makes 15 appetizers.
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