Dan's Hamptons

Entertaining friends or being entertained is truly one of life’s greatest pleasures. The parties and the family gatherings are all happy times to look forward to. Yet when realism sets in, do we shout “hallelujah” or do we mumble “hassle?” From a cook’s point of view, an assortment of simple, do-ahead finger food for a cocktail party makes perfect sense. Hors d’oeuvres are always some of the most popular nibbles at a party. If it’s not possible to have someone pass them, by all means, set a colorful candle lit table with an attractive display of room temperature canapés, greenery and baskets of bread sticks and crackers.

Some of my personal favorites are crostini with a variety of toppings, such as mozzarella, basil and slivers of sun-dried tomatoes, savory leek and goat cheese or roasted sweet peppers vinaigrette. Phyllo cheese sticks or parmesan crisps are a contrasting compliment. Salmon rillettes, a deliciously smooth French salmon paté is prepared with fresh and smoked salmon. Deviled eggs accented with caviar, or leafy endive boats stuffed with seasoned cream cheese and topped with red caviar are always a hit. If money is no object, an extravagant dish of festive caviar makes one of the easiest hors d’oeuvres ever. Just open a tin and grab a spoon. It tis the season!

CROSTINI

Crostini is cut from a narrow Italian bread or baguette then grill, broil or bake a cookie sheet full. Rub with garlic and drizzle with a bit of oil then add all manner of toppings.

Yield about 24 pieces

1 country Italian bread or French baguette, cut into 3/8 inch slices
3 cloves of garlic, unpeeled and halved lengthwise
Extra-virgin olive oil
Coarse (kosher) salt

To bake: Preheat oven to 375 degrees.

1. Spread the bread slices on a cookie sheet one layer deep and bake for 8-10 minutes, until golden brown.

2. While toast is still warm but cool enough to handle, rub the cut surface of garlic over one side then drizzle lightly with olive oil and a sprinkle of salt. Eat warm or at room temperature.

Prepare up to 2-3 days ahead. Store in a covered wax paper-lined cookie tin.

MOZZARELLA, BASIL AND SUN-DRIED TOMATO TOPPING

15-18 large fresh basil leaves
2-3 tablespoons of sun-dried tomatoes in oil
1/2 pound fresh mozzarella or Buffalo milk mozzarella
Freshly ground pepper and extra-virgin olive oil

Yield: 15-18 appetizers

1. Rinse basil leaves and pat dry with paper towel. Cut sun-dried tomatoes into thin slivers. Cut the cheese into thin slices to the approximate size of your crostini. This can be done ahead and refrigerated in suitable containers.

2. About two-hours before serving, place a slice of cheese on each crostini. Season with fresh pepper and a drizzle of oil then top with a basil leaf. Garnish with a sliver of sun dried tomato. Continue with remaining crostini and toppings. Arrange on a platter and garnish with green and black olives and tiny bunches of curly parsley if desired.

LEEK AND GOAT CHEESE CROSTINI WITH POMEGRANATE

If pomegranate is not available, toss some Nicoise olives in and around the canapé platter.

Makes about 20-24 canapés

2 large or 3 medium leeks, this yields about 3 cups when thinly sliced
2 tablespoons of extra-virgin olive oil
4 ounce goat cheese log
1 1/2 - 2 tablespoons of fresh snipped chives
Coarse (kosher) salt and freshly ground pepper for taste
24 thin slices of day-old crusty baguette, toasted
Seeds from one-third of a pomegranate, optional or when available

1.Clean the leek thoroughly by cutting away from the root end then washing between layers for any excess sand. Rinse under a spray of fresh tap water. Squeeze leeks dry in paper towel then thinly slice.

2. Heat oil in a non-stick skillet and saute leeks over medium-low heat with a wooden spoon until tender, stirring occasionally, about 16-18 minutes. Meanwhile, soften the cheese in a bowl and mash with a fork. Stir in the leeks, chives and add salt and pepper to taste. Taste to adjust seasoning if necessary. The mixture may be prepared up to two to three days ahead. Refrigerate in a suitable container.

3. When ready to serve, bring leeks and goat cheese mixture to room temperature. Spread on crostini and arrange on an attractive platter. If available, sprinkle the seeds of the pomegranate over and around the crostini.

DEVILED EGGS WITH CAVIAR

Makes 20 hors d’oeuvres

10 hard-cooked eggs
2 teaspoons of Dijon mustard
2 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon salt
Freshly ground pepper
1/2 teaspoon paprika
Lots of curly parsley for garnish
3-4 ounces red or black caviar
Decorating bag and star tip, optional

1. With a sharp knife cut eggs in half lengthwise and scoop out yolks into a mixing bowl. With a fork, mash yolks very well or push through a strainer. Add mustard, butter, cream cheese, salt, pepper and paprika to the mashed yolks. Mix ingredients until they are thoroughly combined and set aside. If mixture is too thick, lighten with a bit of cream or milk. Taste to adjust seasoning if necessary.

2. Fit a decorating bag with a large star tip and with a rubber spatula, scoop the egg mixture into the bag. Pipe rosettes into egg halves by resting the bag in one hand and exerting a little pressure with the working hand. Start at the outside edge, follow outline of egg and make concentric circles until you finish in center. Arrange stuffed eggs on a platter of curly parsley and top each one with a dab of caviar. You can refrigerate ahead, loosely covered with plastic wrap. If refrigerated ahead, add the caviar when ready to serve.

PHYLLO CHEESE STICKS

These cheese sticks are fun, easy to make, and addictive. Make lots.

25-30 cheese sticks

25-30 quartered sheets of phyllo, cut lengthwise
Vegetable oil
1/2 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees.

1. Remove phyllo from box, unwrap then unroll on a clean, dry work surface. With a sharp slicing knife, cut phyllo layers in half, and then cut lengthwise in half again. Cover the number of sheets you will work with, with a lightly dampened towel or plastic wrap. Roll up remaining sheets and return to its plastic casing and box. Refrigerate until ready to use again.

2. Place a small bowl of oil in a dish next to where you will work with the phyllo. Pull one sheet at a time from under the towel. Lightly sprinkle oil with the tips of your fingers, over the surface of the dough. It is not necessary to completely cover with the oil. Then coat the layer with a sprinkle of Parmesan cheese. Starting at one end, roll the sheet into a cigar shape and transfer to a lightly greased cookie sheet. Continue until all are done.

3. Place cheese sticks in preheated oven for 10-12 minutes until golden brown and serve at room temperature. Cheese sticks can be prepared up to several days ahead and stored in a wax paperlined cookie tin.