How to Make It
Everything Bagel
Cheese Ball
Ingredients
 8 ounces cream cheese,
softened
 8 ounces white cheddar,
grated
 8 ounces smoked salmon,
chopped
 2 tablespoons capers
 2 teaspoons toasted sesame
seeds
 2 teaspoons poppy seeds
 2 teaspoons dried onion
 2 teaspoons dried garlic
Step 1
Combine cream cheese and white
cheddar in the bowl of a food
processor; process until smooth.
Step 2
Gently fold in the salmon and capers
until fully incorporated. crape cream
cheese mixture onto a parchment
paper-lined baking sheet.
Step 3
Using lightly moistened hands, shape
cream cheese mixture into a ball.
Wrap in plastic wrap and refrigerate
for 45 minutes to 1 hour, or until it can
be easily rolled.
Step 4
Whisk together sesame seeds, poppy
seeds, dried onion, and dried garlic in
a small mixing bowl until evenly
combined. Spread mixture evenly on
a rimmed baking sheet. Roll the
cheese ball in sesame seed mixture
to evenly coat.
 Mini Cheese
Balls
Ingredients
 8 ounces goat cheese
 8 ounces plain almond milk
cream cheese (such as Kite
Hill)
 2 teaspoons honey
 1/2 teaspoon grated lemon
rind
 1/2 cup roasted salted
almonds, chopped
 1 teaspoon minced fresh
thyme
How to Make It
Step 1
Place first 4 ingredients in a large
bowl, and beat with a mixer at
medium speed 2 minutes or until
smooth. Freeze 15 minutes.
Step 2
Place nuts and thyme in a food
processor; process until finely
ground. Place nut mixture in a
shallow dish.
Step 3
Divide cheese mixture into 36
equal portions (about 2
teaspoons each), rolling to form
36 balls. Freeze 10 minutes.
Gently roll each cheese ball in
nut mixture, coating well. Serve
immediately, or cover and
refrigerate until ready to serve.
Smoked Salmon- How to Make It
Cardamom Step 1
Spread Place half of salmon, sour cream,
rind, juice, cardamom, and
pepper in a food processor.
Process until smooth. Transfer
salmon mixture to a bowl.

Step 2
Coarsely chop remaining salmon,
and fold into salmon mixture.
Gently fold in 1/4 cup chives.
Ingredients Cover and chill.
 1 pound hot-smoked
(kippered) boneless salmon Step 3
fillet, divided
How to Hot-Smoke a Salmon:
 3/4 cup reduced-fat sour
Besides fresh fish at the seafood
cream
counter, keep an eye out for
 1 teaspoon finely grated
smoked salmon, either hot-
lemon rind
smoked (kippered) or cold-
 1 tablespoon fresh lemon
smoked (lox).
juice
 1/4 teaspoon ground
cardamom
 1/4 teaspoon freshly ground
black pepper
 1/4 cup chopped fresh
chives
Spicy Crab-and- How to Make It
Caviar Pinchers Step 1
Pick crabmeat, removing any bits
of shell. Whisk together
mayonnaise, jalapeño, lime juice,
salt, and pepper in a medium
bowl. Fold in crabmeat. Cover
and chill until ready to serve, up
to 4 hours.
Ingredients
Step 2
 1 pound fresh jumbo lump
crabmeat, drained Place 1 rounded teaspoon of the
 1/2 cup mayonnaise crabmeat mixture in each phyllo
 1 tablespoon minced shell. Top evenly with chives and
jalapeño chile caviar.
 3 tablespoons fresh lime
juice (from 2 limes)
 1/2 teaspoon kosher salt
 1/2 teaspoon black pepper
 3 (2.1-oz.) pkg. frozen mini
phyllo pastry shells, thawed
 2 tablespoons chopped
chives
 1 ounce caviar or salmon
roe
 Cheese Truffles

Ingredients
 Three-Cheese Pimiento Cheese
 Finely chopped toasted pecans
 Chopped fresh parsley
 Cooked and crumbled bacon

How to Make It
Roll Three-Cheese Pimiento Cheese into 3/4-inch balls. Roll balls in
finely chopped toasted pecans, chopped fresh parsley, or cooked and
crumbled bacon.
 Touchdown How to Make It
Pinwheels Step 1
Combine cream cheese, dressing
mix and onions. Blend well;
spread evenly over one side of
each tortilla.

Step 2

Ingredients Stir together olives, chiles and

pimentos; spoon over cream
 2 8-oz. pkgs. cream cheese, cheese mixture.
softened
 1 1-oz. pkg. ranch salad Step 3
dressing mix
 2 green onions, chopped Roll up each tortilla jelly-roll
 5 12-inch flour tortillas style; wrap each in plastic wrap.
 3/4 cup green olives with Chill for at least 2 hours; cut into
pimentos, chopped one-inch slices.
 3/4 cup black olives,
chopped
 1 4 1/2 oz. can chopped
green chiles, drained
 1 4-oz. jar chopped
pimentos, drained
 White Cheddar-Chive Pimiento
Cheese

Ingredients
 1 (12-oz.) block aged sharp white Cheddar cheese
 1/3 cup plus 2 Tbsp. mayonnaise
 1 (4-oz.) jar diced pimiento, drained and rinsed
 1/3 cup thinly sliced fresh chives
 1 tablespoon Dijon mustard
 1/2 teaspoon Worcestershire sauce
 1/4 teaspoon ground red pepper
 1/4 teaspoon freshly ground black pepper

How to Make It
Grate half of cheese using the large holes of a box grater; grate
remaining half of cheese using the small holes of box grater. Stir
together mayonnaise and next 6 ingredients. Stir in Cheddar cheese
until well blended. Let stand 15 minutes. Serve immediately, or cover
and chill up to 3 days.
 Golden Beet
Nachos
Ingredients
 1 (15-oz.) can unsalted pinto
beans, drained
 1/4 cup light sour cream
 1/2 teaspoon kosher salt,
divided
 1/2 teaspoon ground cumin
 1/4 teaspoon smoked
paprika
 2/3 cup diced avocado
 2/3 cup diced tomato
 2 tablespoons minced red
onion
 1 1/2 tablespoons minced
cilantro
 1 1/2 teaspoons fresh lime
juice
 10 ounce small to medium
yellow beets, peeled and cut
into very thin slices
 1 1/2 ounces Cotija cheese,
crumbled (about 1/3 cup)
 1 jalapeño, thinly sliced
How to Make It
Step 1
Place beans in a mini food
processor; pulse until finely
chopped. Add sour cream, 1/4
teaspoon salt, cumin, and
smoked paprika; process until
smooth (add 1 tablespoon water,
if necessary, to yield a smooth
consistency).
Step 2
Combine avocado, tomato, onion,
cilantro, juice, and remaining 1/4
teaspoon salt. Arrange beet
slices on a platter; dollop bean
mixture evenly onto beet slices.
Spoon salsa evenly onto nachos;
sprinkle with cheese and
jalapeño slices.
 Bulgur-Stuffed  12 mini sweet peppers,
halved
Mini Peppers
How to Make It

Step 1
Combine 2/3 cup water and
bulgur in a small bowl; let stand
30 minutes. Drain.

Step 2
Meanwhile, combine parsley and
Ingredients the next 8 ingredients (through
cheese); stir in bulgur. Spoon
 2/3 cup warm water
about 1 tablespoon bulgur
 1/3 cup uncooked bulgur mixture into each pepper half.
 1/4 cup chopped fresh flat-
leaf parsley
 1/4 cup minced red onion
 1/4 cup dried currants
 2 tablespoons extra-virgin
olive oil
 1 1/2 teaspoons grated
lemon rind
 1 tablespoon fresh lemon
juice
 2 teaspoons chopped fresh
oregano
 3/8 teaspoon kosher salt
 1 1/2 ounces feta cheese,
crumbled (about 1/3 cup)
 Caprese Salsa

Ingredients
 3 cups cherry tomatoes, quartered
 8 ounces fresh small mozzarella cheese balls (about 1 cup)
 3 tablespoons extra-virgin olive oil, plus more for drizzling
 3 tablespoons very thinly sliced fresh basil
 1 tablespoon white balsamic vinegar
 1 tablespoon thinly sliced shallot
 1 teaspoon kosher salt
 1/2 teaspoon black pepper

How to Make It
Combine all ingredients in a medium bowl; gently toss to
combine. Let stand 5 minutes. Just before serving, drizzle with
additional oil.
 Date, Walnut,  1/4 cup minced fresh flat-
leaf parsley
and Blue Cheese  2 1/2 tablespoons finely
chopped walnuts, toasted
Ball
How to Make It

Step 1
Place first 4 ingredients in a large
bowl; beat with a mixer at medium
speed 2 minutes or until smooth and
creamy. Add dates, shallots, lemon
rind, salt, and pepper; beat at medium
speed until well blended, scraping
Ingredients sides of bowl as necessary.

 1 cup (4 ounces) crumbled

Step 2
blue cheese
 1 tablespoon nonfat Spoon cheese mixture onto a large
buttermilk sheet of plastic wrap. Form into a ball,
 5 ounces fat-free cream using a rubber spatula. Wrap cheese
cheese, softened ball in plastic wrap; chill overnight.
 3 ounces 1/3-less-fat cream
cheese, softened Step 3
 3 tablespoons minced pitted
Combine parsley and walnuts in a
Medjool dates (2 to 3 dates)
shallow dish. Unwrap cheese ball;
 1 tablespoon minced
gently roll in nut mixture, coating well.
shallots
Place on a serving plate. Serve
 1/2 teaspoon grated lemon
immediately, or cover and refrigerate
rind
until ready to serve.
 1/4 teaspoon kosher salt
 1/4 teaspoon black pepper
 Ginger-Marinated Shrimp

Ingredients
 1/4 cup fresh mint
 1 tablespoon grated grapefruit zest
 1 tablespoon grapefruit juice
 1 tablespoon grated ginger
 3 tablespoons extra-virgin olive oil
 1/2 teaspoon kosher salt
 1 pound cooked medium shrimp

How to Make It
Chop the mint. Combine it in a medium bowl with the grapefruit zest,
grapefruit juice, ginger, olive oil, and salt. Stir in the shrimp and
marinate for 10 minutes in the refrigerator before serving.
 Marinated
Mozzarella
Ingredients
 3 (8-oz.) blocks mozzarella
cheese
 1 (8.5-oz.) jar sun-dried
tomatoes, drained and
halved
 1/2 cup olive oil
 3 tablespoons finely
chopped fresh flat-leaf
parsley
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1/2 teaspoon dried oregano
 1/2 teaspoon Italian
seasoning
 1/4 teaspoon salt
 1/4 teaspoon freshly ground
pepper
 Garnish: flat-leaf parsley
sprigs or fresh rosemary
stems
How to Make It
Step 1
Cut blocks of cheese into 1-inch
cubes. Arrange cheese cubes
and tomato halves in an 8-inch
square baking dish.
Step 2
Whisk together 1/2 cup olive oil,
chopped parsley, and next 6
ingredients; pour evenly over
cheese cubes. Cover and chill at
least 8 hours or up to 24 hours.
Transfer mixture to a serving
plate. Garnish with fresh flat-leaf
parsley sprigs, or spear tomato
halves and cheese cubes with
short rosemary stems, if desired.
Drizzle with marinade, if desired.
 Rustic Jicama  2 teaspoons dried ground
guajillo chile or hot chili
Appetizer with powder
 1/2 teaspoon salt
Red Chile and  1/3 cup coarsely chopped
Lime fresh cilantro

How to Make It
Peel and cut the jicama in
half. Place halves cut sides
down, and cut into 1/4-inch-
thick slices. Combine jicama,
oranges, cucumbers,
radishes, and juice in a bowl.
Let stand 30 minutes. Add the
Ingredients ground chile and salt, and
toss well. Sprinkle with
 1 medium jicama (about cilantro.
1 pound)
 3 navel oranges, peeled,
halved lengthwise, and
cut crosswise into 1/4-
inch-thick slices (about 1
1/2 cups)
 2 small cucumbers,
peeled, halved
lengthwise, seeded, and
thinly sliced (about 3
cups)
 1/2 cup thinly sliced
radishes
 1/3 cup fresh lime juice
 Caesar Salad Bites

Ingredients
 2 romaine lettuce hearts
 2/3 cup bottled refrigerated creamy Caesar dressing
 1/2 English cucumber, chopped
 1 1/4 cups small seasoned croutons
 1 cup halved grape tomatoes
 1/4 cup coarsely chopped fresh parsley
 Freshly ground pepper to taste

How to Make It
Step 1
Separate romaine hearts into 24 medium leaves, and arrange on a large
platter. Spoon dressing lightly down center of each leaf. Top with
chopped cucumber and next 3 ingredients. Sprinkle with pepper to
taste.
 Fruit, Cheese, How to Make It
and Herb Step 1

Skewers Blackberry Skewers: 2 basil

leaves, 2 fresh small mozzarella
cheese balls, 2 to 3 blackberries

Step 2
Raspberry Skewers: 2 mint
leaves, 2 fresh small mozzarella
cheese balls, 4 raspberries

Ingredients Step 3
 Basil leaves Strawberry Skewers: 1 large
 Fresh small mozzarella basil leaf, torn in half; 2
cheese balls strawberries; 1 fresh small
 Blackberries mozzarella cheese ball
 Mint leaves
 Raspberries Step 4
 Strawberries Blueberry Skewers: 1 large
 Blueberries basil leaf, torn in half; 6
blueberries; 2 fresh small
mozzarella cheese balls
Caprese Skewers How to Make It
Step 1
Thread tomatoes, basil leaves,
and mozzarella cheese cubes
alternately onto 10 (6-inch)
wooden skewers. Place skewers
on a serving platter.

Ingredients
Step 2
 30 grape or cherry tomatoes
Combine vinegar and oil in a
 30 fresh basil leaves
small bowl; stir well with a whisk.
 4 ounces part-skim
Drizzle vinegar mixture evenly
mozzarella cheese, cut into
over skewers, and sprinkle with
30 (1/2-inch) cubes
salt and pepper. Serve
 2 tablespoons balsamic
immediately, or cover and chill
vinegar
until ready to serve.
 1 tablespoon extra virgin
olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon freshly ground
black pepper
 Prosciutto-Wrapped Pears

Ingredients
 2 pears, each cut into 8 wedges and cored
 8 thin slices (4 oz.) prosciutto, cut in half lengthwise
 2 tablespoons extra-virgin olive oil
 2 teaspoons sherry vinegar
 Pinch of kosher salt

How to Make It
Step 1
Wrap pear wedges with prosciutto and set on a serving plate. Drizzle
with oil and vinegar and sprinkle with salt.
 Chilled Salmon Appetizers

Ingredients
 12 slices party pumpernickel bread
 Sauce Rémoulade
 1 (4-ounce) package hot smoked salmon
 Chopped fresh chives

How to Make It
Slice bread in half diagonally. Spread about 1 teaspoon sauce on bread,
and top with small chunk of salmon. Sprinkle with chives.
Smoked Salmon How to Make It
and Fingerling Step 1

Potatoes Toss potatoes in olive oil on a

rimmed baking sheet. Bake at
425° for 20 minutes or until
golden brown and tender. Let
cool

Step 2
Arrange pieces of smoked
salmon on potatoes; top each
with a dollop of crème fraîche
and sprinkling of caviar and
Ingredients pepper.

 12 fingerling potatoes (about

1 pound), halved lengthwise
 1 1/2 tablespoons extra-
virgin olive oil
 4 ounces thinly sliced
smoked salmon
 1/2 cup crème fraîche or
sour cream
 1 tablespoon caviar or
capers
 Cracked black pepper, to
taste