Dan's Papers - June 22, 2007 - Silvia Lehrer's Cooking Column

Cocktail parties in summer take on a life of their own and seem to differ from one that you may give in winter. For one thing they are - weather permitting - held outdoors at an early enough hour to enjoy what is truly the best light of the day, that special light well before sunset, so native to our locale.

The scene is set with a multitude of guests crowding the patio. It is time for conviviality and appetite, an interlude for a sip and a nibble between a day of work or play and perhaps dreams of dinner. Cocktail foods can never the less satiate with guiltless addictive hors d'ouevres to enjoy with stylish cocktails or a refreshing bubbly. Dozie Sheahan of Water Mill came up with 2 of those addictive hors d'ouevres at a recent dinner. A flower-like double row arrangement of globe artichoke leaves circled a large round plate. Dozie hardly had time to unwrap the plate when we all dug in dipping the meaty artichoke leaves into the piquant dipping sauce of mayonnaise, yogurt, and fresh herbs. Her shrimp and cucumber appetizer was a visual picture. Colorful layers of cocktail sauce, cucumber, mayonnaise and shrimp to spread on crisp Melba toast brought smiles and pleas for the recipe.

To add to the cocktail setting offer a bowl of blanched sugar snap peas dressed with sesame and roasted sesame seeds - a terrific quick and easy finger food. A refreshing local Rose wine will make it all go down smoothly

SHRIMP AND CUCUMBER APPETIZER
Dozie refers to this recipe as "Quick to Fix." That's always good news!
Serves 6

3/4 cup cocktail sauce
1 or more teaspoons prepared horseradish
1/2 teaspoon lemon juice
1 8-ounce package low-fat cream cheese at room temperature
1 English cucumber, peeled, seeds removed and chopped fine
2 scallions, trimmed and chopped fine
1/2-3/4 pound cooked shrimp

1. Season the cocktail sauce with the prepared horseradish according to your tolerance for heat and the lemon juice to your taste. Stir to mix and set aside.

2. Select a large round or oval plate or platter for serving. Spread cream cheese with a rubber spatula to the border of the plate. Then cover the cream cheese with a layer of cocktail sauce. Toss together the cucumber and scallions and press the mixture lightly over the cocktail sauce layer with your hands or a rubber spatula. Top the whole thing with a layer of chopped shrimp. Clean the edges of the plate with paper towel and cover with plastic wrap until ready to serve. Serve at room temperature with crackers of your choice.

BLANCHED SUGAR SNAP PEAS WITH SESAME
Look for relatively small crisp pods, select them carefully and use within a day or two.
Serves 5-6

1/2-2/3 pound fresh sugar snap peas
1 tablespoon roasted (dark) sesame oil
1 tablespoon toasted black sesame seeds

1. Snap the stem end of the peas then gently pull down on both sides of the peas to string them. In a 2 or 3 quart saucepan, bring about 1 1/2 quarts water to the boil; put in the peas and blanche for 1 - 1 1/2 minutes. Drain in a colander and immediately run the peas under cold running water to stop the cooking. Spread on a clean kitchen towel and pat gently to dry thoroughly. Refrigerate covered as necessary.

2. Place the sugar snap peas in a bowl and toss with sesame oil and sesame seeds to your taste and toss to coat. Taste to adjust seasoning if necessary. Can be prepared up to several hours ahead. Serve at room temperature.

Note: Can use white or black sesame seeds. Just be sure to toast them in a dry non-stick skillet for a couple of minutes to bring up their flavor.

ARTICHOKE LEAVES AND DIPPING SAUCE
Circle a flower-like arrangement of cooked artichoke leaves on an attractive platter and center with a small bowl of dipping sauce.
Serves 4-6

1 large globe artichoke
1/2 lemon
1 tablespoon vegetable oil

For the dipping sauce
1 tablespoon mayonnaise
1/4 cup plain non-fat yogurt
1-2 scallions, finely chopped
1 tablespoons finely chopped flat-leaf parsley
1 tablespoon snipped chives
Zest of 1 lemon
1 teaspoon rice wine vinegar

1. Trim base of artichoke leaving about 1/2 -inch stub. Remove and discard tough outer leaves at the base. With kitchen shears cut off the points of each leaf, spiraling the vegetable. Place the artichoke on its side, and with a sharp knife, make a clean straight cut about on 1-inch from the top. Rub the top and base with the cut side of the lemon.

2. Place the artichoke in a deep saucepan with enough water to cover. Drizzle in the vegetable oil and a squeeze of lemon juice. Bring to a boil, adjust heat and cook at a brisk simmer, with cover ajar about 35-40 minutes or when a leaf releases easily from the artichoke. Be careful not to overcook or the vegetable will be mushy. Drain the artichoke upside down in a colander and set aside to cool.

3. Combine the ingredients for the dipping sauce in a mixing bowl and stir thoroughly to mix. Taste to adjust seasoning as necessary or to your taste.

Note: all of the above can be prepared up to a day ahead refrigerate in suitable containers. When ready to serve pull away the leaves from the center choke and arrange on an attractive platter. Serve with dipping sauce.