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Appetizers

Appetizers

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Published by nezbe
Appetizers
Appetizers

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Categories:Types, Recipes/Menus
Published by: nezbe on Jun 25, 2013
Copyright:Attribution Non-commercial

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04/09/2015

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 Appetizers serve two important roles: They whet one’sappetite and set the tone for the meal that follows. A stylish sit-down dinner calls for elegant appetizers thatlook and taste special, while dips and chips are perfectfor a backyard barbecue. At a cocktail party, on theother hand, the hors d’oeuvres
are 
the meal, so you’llneed to offer a tempting selection. But some of ourfavorite appetizers are simply snacks, nibbles, andmunchies that are meant to be served without cere-mony and simply enjoyed.
HOW TO MANAGE THE MENU
• Prepare appetizers in advance whenever possible.• Serve only one or two appetizers that require last-minute attention.• For appetizers that require last-minute assembling,prepare the separate components ahead of time andchill until serving time.• Plan on only one or two hot appetizers unless youhave more than one oven.• Be sure to serve some appetizers that are work-free,such as nuts or cheese.• Figure on about ten to twelve appetizers per person if no meal follows. Otherwise, allow five or six pieces.
DO-AHEAD STRATEGIES
Vegetables for crudités 
can be prepared up to oneday ahead. Wrap radishes, cherry tomatoes, cucumber,and celery in damp paper towels and refrigerate in plas-tic bags. Cut up asparagus, broccoli, green beans, andcauliflower and boil until tender-crisp. Drain, rinseunder cold water, and pat dry. Refrigerate as above.
Dips and spreads 
can often be made up to severaldays ahead and refrigerated.
Pâtés and terrines 
taste best if made one to twodays ahead. Meat pâtés can be frozen for up to twomonths. Defrost overnight in the refrigerator.
Pastry appetizers 
can be frozen, raw or baked, forup to one month. Layer them in baking pans, separat-ing the layers with waxed paper, then double wrap infoil. Arrange baked pastries on cookie sheets and reheatat 350°F for about 10 minutes. Bake frozen raw pas-tries as the recipe directs, allowing extra baking time.
Tea sandwiches 
make excellent appetizers. Makethem up to four hours ahead and arrange in jelly-rollpans. Separate the layers with damp paper towels, coversecurely with plastic wrap, and refrigerate.
TIPS FOR SERVING WITH STYLE
Be thoughtful.
 Appetizers should be easy to han-dle without being messy, easy to eat without utensils,and require no more than a couple of bites.
 Make it pretty.
 Arrange cut-up vegetables on tray or in a large basket lined with plastic wrap andcovered with leafy salad greens.
Be creative.
Serve dips and spreads in hollowed-out loaves of bread or cabbages.
Be dramatic.
 Add height by placing platters oninverted baking dishes covered with colored napkins.
 Make it flavorful.
Remove cold appetizers fromthe refrigerator about thirty minutes before serving.
 A P P E T I Z E R S
29
2
 APPETIZERS
Perfect Guacamole 
 
Roasted Red Pepper Dip
Fresh roasted red peppers are what make this dip special,so don’t substitute the ones that come in a jar. Roasting peppers is easy to do. If you’ve never done it, this is theperfect opportunity. Once you’ve tasted them, you’ll wonder why you waited so long.
Prep: 45 minutes
4red peppers, roasted (page 360)
1
 ⁄ 
2
teaspoon ground cumin
1
 ⁄ 
2
cup walnuts, toasted2slices firm white bread, torn into pieces2tablespoons raspberry or balsamic vinegar1tablespoon olive oil
1
 ⁄ 
2
teaspoon salt 
1
 ⁄ 
8
teaspoon ground red pepper (cayenne)toasted pita bread wedges
1.
Cut roasted peppers into large pieces. In smallskillet, toast cumin over low heat, stirring constantly,until very fragrant, 1 to 2 minutes.
2.
In food processor with knife blade attached,process walnuts until ground. Add roasted peppers,cumin, bread, vinegar, oil, salt, and ground red pepper;puree until smooth. Transfer to bowl. If not serving right away, cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.
Each tablespoon: About 23 calories, 0g protein, 2g carbohydrate,2g total fat (0g saturated), 0mg cholesterol, 46mg sodium.
Roasted Eggplant Dip with Herbs
The fresh flavors of lemon and mint are a perfect matchfor the baked eggplant in this Mediterranean-style dip.
Prep: 15 minutes plus cooling and drainingRoast: 1 hour
2small eggplants (1 pound each)2garlic cloves, thinly sliced2tablespoons olive oil4teaspoons fresh lemon juice1teaspoon salt 
1
 ⁄ 
4
teaspoon ground black pepper2tablespoons chopped fresh parsley 2tablespoons chopped fresh mint toasted pita bread wedges
1.
Preheat oven to 400°F. With knife, cut slits all overeggplants; insert garlic slicesin slits. Place eggplants in jelly-roll pan and roast untilcollapsed and tender, about1 hour.
2.
 When cool enough tohandle, cut eggplants in half.Scoop out flesh and place incolander set over bowl; discard skin. Let drain 10minutes.
3.
Transfer eggplant to food processor with knifeblade attached. Add oil, lemon juice, salt, and pepper;pulse to coarsely chop. Add parsley and mint, pulsing to combine. Spoon into bowl; cover and refrigerate upto 4 hours. Serve with toasted pita bread wedges.Makes about 2 cups.
Each tablespoon: About 14 calories, 0g protein, 2g carbohydrate,1g total fat (0g saturated), 0mg cholesterol, 74mg sodium.
Baba Ganoush 
Prepare as directed above. Omit parsley and mint. Stir in
1
 ⁄ 
2
teaspoon ground cumin,
1
 ⁄ 
4
cup tahini (sesameseed paste)
and
1
 ⁄ 
2
cup lowfat plain yogurt 
.
30
Roasted Red Pepper Dip 
 APPETIZERS
 
 Artichoke Dip
Serve this simple dip along with crisp toasted wedges of pita bread. An assortment of olives and cherry tomatoesmakes a tasty accompaniment.
Prep: 10 minutes
1lemon1can (13.75 ounces) artichoke hearts, drained
1
 ⁄ 
4
cup light mayonnaise
1
 ⁄ 
4
cup freshly grated Parmesan cheese2tablespoons olive oil
1.
From lemon, grate
1
 ⁄ 
2
teaspoon peel and squeeze2 teaspoons juice.
2.
In food processor with knife blade attached,puree lemon peel and juice, artichoke hearts, Parme-san, and oil until smooth. Transfer to serving bowl. If not serving right away, cover and refrigerate up to3days. Makes about 1
1
 ⁄ 
4
cups.
Each tablespoon: About 30 calories, 1g protein, 1g carbohydrate,3g total fat (1g saturated), 2mg cholesterol, 70mg sodium.
Tzatziki
In Greece, this is served as a dip with pita bread or as a cold sauce to accompany grilled fish or chicken.
Prep: 20 minutes plus overnight to drain, plus chilling
2cups (16 ounces) plain lowfat yogurt 
1
 ⁄ 
2
English (seedless) cucumber, not peeled, seededand finely chopped, plus a few very thin slices1
1
 ⁄ 
2
teaspoons salt 1to 2 garlic cloves, chopped1tablespoon chopped fresh mint or dillplus additional sprigs1tablespoon extra-virgin olive oil
1
 ⁄ 
2
teaspoon red wine vinegar
1
 ⁄ 
4
teaspoon ground black pepper
1.
Spoon yogurt into sieve lined with cheesecloth orcoffee filter set over bowl; cover and refrigerate over-night. Transfer drained yogurt to medium bowl anddiscard liquid.
2.
Meanwhile, in colander set over bowl, tosschopped cucumber with 1 teaspoon salt. Let drain atleast 1 hour at room temperature, or cover and refrig-erate up to 8 hours. In batches, wrap chopped cucum-ber in kitchen towel and squeeze to remove as muchliquid as possible. Pat dry with paper towels, then addto bowl with yogurt.
3.
 With flat side of chefs knife, mash garlic to paste with remaining 
1
 ⁄ 
2
teaspoon salt. Add garlic,chopped mint, oil, vinegar, and pepper to yogurt andstir to combine. Cover and refrigerate at least 2 or upto 4 hours. Serve chilled or at room temperature,topped with cucumber slices and mint sprigs. Makesabout 1
1
 ⁄ 
4
cups.
Each tablespoon: About 17 calories, 1g protein, 1g carbohydrate,1g total fat (0g saturated), 1mg cholesterol, 182mg sodium.
Herbed Yogurt-Cheese Dip 
Prepare yogurt as in Step 1. Stir in
1 garlic clove,
crushed with garlic press,
3
 ⁄ 
4
cup chopped fresh basil,1 tablespoon olive oil,
and
1
 ⁄ 
2
teaspoon salt.
Serve with crackers or cut-up vegetables. Makes about 1 cup.
 APPETIZERS
31
 Artichoke Dip 

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