| Issue #39, December 21, 2007 |
For Starters....
Whether you're throwing a wild bash or intimate cocktail party this holiday season, serving hor d'oeuvres is a crucial way to sustain guests. To save time, I suggest serving already made frozen hor d'oeuvres such as Hebrew National's Franks in a Blanket. Just pop them in the oven, and they're as tasty as homemade pigs in a blanket. But if you opt for do-it-yourself starters, the following are quick and easy recipes.
Honey Walnut Spread
Serves 12
Ingredients
2 cups walnuts
3/4 cup honey
3/4 cup dried pears, cut in 1/4-inch dices
2 teaspoons mixed Italian herbs
1 teaspoon ground coriander
2 tablespoons orange zest
1 tablespoon orange juice
1 teaspoon lemon juice
1/8 teaspoon coarse salt
12 slices baguette-style bread, cut about 1/2 inch thick
4 ounces plain goat cheese
Directions
Preheat oven on broiler setting
Coarsely chop 1 cup of walnuts and chop the rest finely. Combine in a large bowl all nuts, honey, dried pears, mixed Italian herbs, coriander, orange zest, orange juice, lemon juice and salt. Beat until mixed and set aside. Place baguette slices on baking sheet. Cut the goat cheese into pieces, then divide and place on top of baguette slices. Spread cheese evenly on each slice. Broil about four inches from heat until cheese is softened, watching closely. Top each baguette slice with a spoonful of the spread and serve immediately.
Ham and Cheese Ribbons
Serves 24
Ingredients
6 slices deli ham
24 8-inch wooden skewers
8 ounces cubed cheddar cheese
8 ounces cubed Monterey Jack cheese
24 small cherry tomatoes
8 baby dill pickles, sliced 1/2 inch pieces
Mustard
Directions
Cut each slice of ham into 4 1-inch wide strips. Thread one end of a slice of ham onto a wooden skewer. Bring loose end of the ham over a cheese cube and skewer. Then add a cherry tomato, and bring loose end of ham over the tomato and onto the skewer. Add a piece of baby dill pickle and bring loose end of the slice of ham over the pickle and onto the skewer. Add another cube of cheese. Repeat the steps with the remaining ingredients and skewers. Serve with mustard. Ham and cheese ribbons can be prepared up to eight hours before serving if covered and refrigerated.
Deviled Eggs
Serves 8
Ingredients
24 large eggs
1 1/3 cup mayonnaise
3 teaspoons champagne vinegar
1 1/2 teaspoon dry mustard
3 teaspoons Dijon mustard
2/3 teaspoon cayenne pepper
1 teaspoon curry powder
Salt and black pepper
Directions
Place eggs in a large saucepan and cover with cold water. Then, bring to a boil over high heat. Reduce heat and simmer for approximately 10 minutes. Pour out most of the water and run cold water over the eggs. Crack the eggshells and peel under the running water. Cut a small sliver off both ends of each egg, and then in half, forming round cups. Remove all yolks. Pass the yolks through a fine sieve into a bowl. Then, add mayonnaise, vinegar, mustards, cayenne and curry powder, and mix together with a rubber spatula. Season with salt and pepper. Spoon the yolk mixture into the egg whites, and sprinkle with garnish if desired. Serve or refrigerate immediately.
- Janine Cheviot
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