Messing Around

I am often asked by guests staying or dining with us if specific recipes are in my cookbook and often my answer is "kind of." Not a good answer I suppose but an honest one. I view recipes as guidelines that can be deviated from and played with. So I usually get a basic recipe that works, write it down and then mess around with it. I guess you could say I get easily bored or you could say that I like to be creative in the kitchen. Either way, the result is that I never make a recipe the same exact way twice.

Part of this involves availability of ingredients and what is fresh. Because I like to support local organic farms I often base my specific recipe on any given day on what I can get from those farms. While a recipe may call for spinach, if the farm has kale or arugula, I'll use it and find a way to make it work. Keeps things fresh and keeps me on my toes.

The other part of it is that I like to keep things new for repeat guests. We do get a lot of repeat guests and I want to keep them coming back for different and exciting things. If it is the same every time, they will get bored, so this is my opportunity to keep them guessing and keep them coming back for more.

With that in mind, this last weekend I happened to have a group of regulars coming for a special dinner party for their co-workers. I had served sausage stuffed mushrooms many times for them and others and I love my recipe but I felt like tweaking a bit. So I shook things up a bit and came up with a new version. I wouldn't necessarily say improved, just slightly different. I'll continue making both versions as they are both quite popular. Here are both recipes. Try them both, play with them and remember, keep it fresh. One of the safest places to try something new is in the kitchen. The worst that could happen is that you may not like something, but don't let that stop your creativity. Your taste buds will appreciate you.

Sausage Stuffed Mushrooms

Yields: 12 Servings

 

24 Stuffing Mushrooms (Stems removed and peeled)

¼ cup vermouth or sherry

1 pound Italian Sausage (Casings Removed)

1 Tbl Italian Seasoning

1 8 oz package cream cheese (Room Temperature)

1/2 cup grated parmesan cheese plus 2-3 tbls for sprinkling over top of mushrooms

1 tsp Worcestershire sauce

Pinch salt & Pepper

2 tsps garlic powder

1 egg

Begin by browning the sausage with some Italian seasoning in a medium saucepan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the juices as they will keep the mushrooms moist. Cool filling completely before assembling mushrooms. Place mushroom caps in a greased casserole and sprinkle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. Sprinkle each cap with more grated parmesan. Place mushrooms in a preheated 350 degree oven and bake approx. 25 mins or until the tops begin to turn golden. Serve hot.

Revised Sausage Stuffed Mushrooms

Yields: 12 Servings

1 lb bulk sausage
1 onion, minced
3 garlic cloves, minced
2 small sweet peppers, minced
2 tsps truffle oil
1 Tbl Herbes de Provence
1/4 cup dry sherry
Pinch freshly grated nutmeg
Pinch Freshly Ground Pepper
1 tsp anchovy paste
8 oz mascarpone
1/2 cup grated parmesan cheese
2 Tbl chopped italian parsley
2 Tbl chopped cilantro
1 egg
24 stuffer mushrooms, stems removed and peeled

Place mushrooms on baking sheet. Place sausage in saute pan and begin browning over medium high heat. Add onion and continue sauteeing until tender, approx. 5 mins. Add garlic and heat for one minute or until fragrant. Add peppers, truffle oil, herbes de provence, anchovy paste, nutmeg, pepper and wine. Cook until all the liquid has evaporated and the sausage is cooked through. Add parsley and cilantro and stir to combine. Remove from heat. Allow to cool completely. Add mascarpone and parmesan cheeses as well as egg and combine well. Fill each mushroom cap generously. Bake at 375 degrees for approx. 15-20 mins or until the filling is golden brown on top. Serve garnished with a little balsamic reduction.

Super Bowl Munchies

OK, I admit it. I'm not a huge sports fan. I don't wait for football season to start and I generally spend most of my time during games searching videos on YouTube. BUT, I do love Super Bowl. I love the commercials, the excitement, the half time show, and most of all, the food. My husband and I have made it a tradition for the last 13 years of being together to always celebrate, just the two of us. We make a bunch of appetizers to have during the game and then we just pig out and enjoy the day. It is definitely one of the best days of the year. For those of you who may be looking for something new to add to your Super Bowl munchies repertoire, here are a few of our favorite recipes.

Blue Cheese-Stuffed Portabellas

Yields: 12 Servings

12 Medium Portabella Mushrooms, Stems removes, Peeled and Gills Scooped Out
2 Tbl Unsalted Butter
1 Tbl Extra Virgin Olive Oil
1 Vidalia Onion, Diced
3-4 Garlic Cloves, Minced
1 Red Bell Pepper, Seeded and Diced
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
2 tsps Herbes de Provence
Pinch Freshly Grated Nutmeg
Kosher Salt and Freshly Cracked Pepper to Taste
1 Tbl Lemon Juice
2 Tbl Dry Sherry or Vermouth
8 oz Cream Cheese, Softened
4 oz Blue Cheese, Crumbled

Heat oil and butter in a medium saute pan over medium high heat. Saute onion until translucent, approx. 5 mins. Add garlic and saute for one minute or until fragrant. Add pepper, parsley, cilantro, herbes de provence, nutmeg, salt and pepper and saute for a minute to soften. Add lemon juice and dry sherry and continue cooking until most of the liquid has evaporated. Add cream cheese and blue cheese and saute until the cheeses have melted and been incorporated. Adjust seasoning to taste. Cool. Fill mushroom caps evenly with filling and place on a baking sheet into a 375 degree oven for approx. 15 mins or until the cheese is golden and the mushrooms are cooked. Allow to sit at room temp for 5 mins before serving.

Jeff’s Seven-Layer Bean Dip

Yields: Approx. 12 Servings

2 Avocadoes, Seeded and Chopped
1 14 oz can Sliced Olives
1/2 Cup Sour Cream
2 Cups Pepper Jack Cheese
1 Jar Paul Newman's Corn Salsa
1 Can Refried Beans
6 Scallions, Chopped
Cooking Spray

Place beans in a small saucepan along with 1/3 jar of the salsa. Stir to combine and heat through. Grease 9 x 11 Pyrex Baking Dish with Cooking spray. Start with bean layer, Next add scallions, then olives, then sour cream, then avocado, then remaining salsa and top with cheese. Bake in a preheated 375 degree oven until bubbly and the cheese is melted and beginning to turn golden. Serve with Chips.


Spicy North African-Style Meatballs

Yields: Approx. 30 meatballs

2 lbs Ground Beef
1 Onion, Diced
2-3 Garlic cloves, Minced
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp ground coriander
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher salt and freshly ground pepper
2-3 tbl extra virgin olive oil
1 onion, sliced
2-3 garlic cloves, minced
1-6 oz can tomato paste
1 green bell pepper, seeded and diced
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp ground coriander
1 tsp Harissa Paste
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher Salt and Freshly Ground Pepper
½ cup Beef Broth

Combine beef, diced onion, garlic cloves, cinnamon, allspice, coriander, salt, pepper, cilantro and parsley in a large bowl. Using your hands, knead meat together with spices until well combined. Roll mixture into 1” diameter meatballs and place on a baking sheet. Heal oil in a large sauté pan over medium high heat. Brown meatballs on all sides.Remove to a baking sheet. Add onions and bell pepper to pan and sauté until translucent, approx. 5 mins. Add garlic and cook for one minute or until fragrant. Season with salt, pepper, cinnamon, allspice, coriander, cilantro and parsley. Add tomato paste and beef broth and bring to a boil. Add meatballs back into the pan. Reduce heat to a simmer and continue cooking uncovered until the sauce has thickened and the meatballs are cooked through, approx. 15-20 mins. Season to taste and serve hot.

Monika’s Hot Wings

Yields: Approx. 8 Servings

2 lbs Wings/Drummettes
2-3 Tbl Extra Virgin Olive Oil
2 Tbl Honey
2 Tbl Harissa
Pinch Kosher Salt and Freshly Ground Pepper
2 tsps Garlic Powder
2 tsps Hot Hungarian Paprika

Combine wings/drummettes in a large bowl with all the ingredients. Toss well. Cover and refrigerate for at least 2 hrs. Place in a single layer on a baking sheet and bake at 375 degrees for approx. 30 mins or until the chicken is cooked through and begins to caramelize on top.

Kielbasa in Puff Pastry with Honey-Dijon Dipping Sauce

Yields: Approximately 32 Pieces

1 package puff pastry (Thaw according to manufacturer’s directions)
1 package polska kielbasa (You can use lite if you are counting calories)
½ cup honey
½ cup creamy Dijon mustard
1 tsp Harissa Paste
1 egg yolk beaten with 1 tbl water

Roll puff pastry out on a floured cutting board with a floured rolling pin until the pastry is about half as thick and the seams have come together. Cut puff pastry into 16 pieces. A pizza cutter works really well for this task. Repeat with second sheet of puff pastry. Cut kielbasa into 32 slices. Place one piece of kielbasa on one end of a piece of puff pastry. Roll it up and brush with egg wash to seal. Place on a greased baking sheet. Continue until all the kielbasa and puff pastry has been used up. Brush the tops of all the appetizers with the egg wash and place in a preheated 375 degree. Bake for approx. 25 minutes or until the appetizers are golden brown. Serve immediately with honey Dijon dipping sauce.

For sauce, whisk mustard with honey until combined. Serve.

Cost Effective Appetizers

Alright, we all know we are in a bit of a recession. Times are tough and we are all trying to save a buck here and there. One of the first things people cut back on is food and entertainment. Lets rationalize for a moment, when times are tough, most of us really could use some diversions and the company of our friends and family. Rather than not hosting a party at all because you are afraid it will cost too much, lets look at ways you can economize and still do something good for your stomach and your soul.

First things first, lets take the basics of our appetizer party structure. 6-7 appetizers. One dessert, one dip, one cheese tray, 2 meat/seafood items and 2 pastry based items. Of course, this can be changed up somewhat in an effort to maximize your spread and minimize the damage to your pocket book. First thing I would do is eliminate one of the pastry items and change it to another dip. Puff pastry and phyllo can be pricy and if you can do just one with a reasonably cost effective ingredient, like cheese, it'll still give you that crispy goodness we all love but you won't be too wiped out. Second, steer away from the seafood and aim at cheaper cuts of meat, like chicken wings/drummettes and ground beef or pork. I like to make my Moroccan inspired chicken wings, which you can prepare in advance and then keep warm in a crockpot for a party and meatballs are always a winner. Here are a couple of recipes:

Spicy Mediterranean Meatballs

2 lbs Ground Beef
1 Onion, Diced
2-3 Garlic cloves, Minced
1 tsp ground cinnamon
½ tsp ground allspice
Kosher salt and freshly ground pepper
2-3 tbl extra virgin olive oil
1 onion, sliced
2-3 garlic cloves, minced
1-6 oz can tomato paste
1 green bell pepper, seeded and diced
1 tsp ground cinnamon
½ tsp ground allspice
Kosher Salt and Freshly Ground Pepper
½ cup Beef Broth

Combine beef, diced onion, garlic cloves, cinnamon, allspice, salt and pepper in a large bowl. Using your hands, knead meat together with spices until well combined. Roll mixture into 1” diameter meatballs and place on a baking sheet. Heal oil in a large sauté pan over medium high heat. Brown meatballs on all sides. Add onions and bell pepper and sauté until translucent. Add garlic and cook for one minute or until fragrant. Season with salt, pepper, cinnamon and allspice. Add tomato paste and beef broth and bring to a boil. Reduce heat to a simmer and continue cooking uncovered until the sauce has thickened and the meatballs are cooked through. Season to taste and serve hot.

Monika’s Hot Wings

2 lbs Wings/Drummettes
2-3 Tbl Extra Virgin Olive Oil
2 Tbl Honey
2 Tbl Harissa (North African Chilli Paste available at www.zamourispices.com) or Crushed Red Pepper Flakes
Pinch Kosher Salt and Freshly Ground Pepper
2 tsps Garlic Powder
2 tsps Hot Hungarian Paprika

Combine wings/drummettes in a large bowl with all the ingredients. Toss well. Cover and refrigerate for at least 2 hrs. Place in a single layer on a baking sheet and bake at 375 degrees for approx. 30 mins or until the chicken is cooked through and begins to caramelize on top.

As far as dips are concerned, canned beans are a great way to create dips that are cost effective and tasty. Cannelini beans, chickpeas, black beans, all work well. My personal favorite of course is Hummus and it is something that can be doctored up in many ways with things like roasted peppers, sun-dried tomatoes or marinated artichoke hearts for a kick. My recipe is different from most in that I take the time to peel my chickpeas. This isn't a crucial step with most other beans, but with chickpeas, it creates a much smoother, creamier dip and is a step you absolutely shouldn't skip. Here's the recipe:

2 cans chickpeas
¼ cup tahini paste
2 Tbls lemon juice
Pinch salt & pepper
1 tsp cumin
1 tsp paprika
¼ tsp cayenne pepper or 1 tsp Harissa Paste
3-4 crushed garlic cloves
¼ cup olive oil
¼-1/2 cup water

Soak chickpeas in water for approx. 1 hour. Using your fingers peel the outer layer of skin off each chickpea before transferring them to the bowl of a food processor. Do not skip this step. It helps to make the hummus creamy and not grainy. It makes all the difference in the world. Add tahini paste, lemon juice, salt, pepper, cumin, paprika, cayenne, garlic and olive oil to chickpeas and process in a food processor until the mix is smooth. Slowly add water to thin the hummus until it becomes creamy and easily spreadable. Serve sprinkled with paprika and drizzled with olive oil, accompanied with some good imported olives and wedges of pita bread.

Lastly, when assembling a cheese tray, focus on domestic, locally produced cheeses as opposed to imported ones. Normally you pay less because you aren't paying for transportation and I'm all for supporting your local economy.

So, that's just a few tips to cut back. Of course, the greatest savings is to make things from scratch and not purchase pre-manufactured and processed foods. Not only will you save, but the end result will be infinitely tastier and healthier. Enjoy!

Lets Talk About Appetizers Again! But Lets Make Them Gluten Free!

OK, I was going to write days ago, but things heading up to New Year's have been pretty hectic. So, Happy New Year to you all. Since we started a discussion on appetizers, I'm going to continue it, but I'd like to tie it into something else I'm working on, which is a gluten free cookbook about gluten free entertaining. Last night for our annual New Year's Eve party, we served a huge appetizer buffet complete with hot apps, cold apps and desserts. We had 30 people coming and one of them had a gluten allergy. Obviously with that many people coming, I didn't want to try to make a totally different menu for him so I planned a menu that everyone could eat that just happened to also be gluten free. It only took a couple of minor adjustments and mostly involved keeping my pantry stocked with items that are gluten free to begin with so it takes the guess work out of it. The menu was as follows:

Bacon Wrapped Dates Stuffed with Smoked Gouda
Bacon Wrapped Scallops with Honey Dijon BBQ Sauce
Sausage Stuffed Mushrooms
Falafels with Tahini Sauce
Hummus
Monika's Mousse (4 Layer Terrine with Sun-Dried Tomatoes, Herbed Goat Cheese, Pesto and Chicken Mousse)
Coconut Macaroons
Honey Citrus Cake
Pear Clafouti

For the first couple of items, there aren't any problems with gluten free. The dates, scallops and bacon themselves aren't an issue, but the BBQ Sauce that I make has to be made carefully. Some of the ingredients can be potentially hazardous unless you are careful to use specific brand names. Here's the recipe with the specifications:

½ cup Heinz ketchup
¼ cup water
1/8 cup balsamic vinegar
1/8 cup chopped shallots
1 Tbls Honey
½ Tbl Lea & Perrins Worcestershire Sauce
Pinch of Salt
Pinch of Pepper
½ Tbl Dijon Mustard
½ tsp garlic powder
2 tsps Harissa (North African Chilli Paste)

For the sauce, place all the ingredients in a saucepan. Bring to a boil and then reduce heat to a simmer and simmer for approximately 10 mins, stirring occasionally, until the sauce has reduced and thickened.

For the sausage stuffed mushrooms the main issue is that most stuffed mushrooms use bread crumbs in the filling. Mine doesn't so it was safe right off the bat. Again, I made sure the ingredients themselves were gluten free. Here's the recipe:

Yields 6-8 servings (3-4 mushrooms per person)

24 Stuffing Mushrooms (Stems removed and peeled)
¼ cup vermouth or sherry
1 pound Bulk Sausage (You are best off using the sausage from a butcher that seasons it themselves as they don't add some of the fillers that can sometimes be a problem for gluten allergies)
1 Tbl Herbes de Provence
1 8 oz package Philadelphia cream cheese, Room Temperature (Don't use low fat versions of this because they tend to add stabilizers that can be potential allergens)
1/2 cup grated parmesan cheese plus 2-3 tbls for sprinkling over top of mushrooms
1 tsp Lea & PerrinsWorcestershire sauce
Pinch salt & Pepper
2 tsps garlic powder
Pinch Freshly Grated Nutmeg
1 egg

Begin by browning the sausage with the Herbes de Provence in a medium saucepan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the juices as they will keep the mushrooms moist. Cool filling completely before assembling mushrooms. Place mushroom caps in a greased casserole and sprinkle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder, nutmeg and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. Sprinkle each cap with more grated parmesan. Place mushrooms in a preheated 350 degree oven and bake approx. 25 mins or until the tops begin to turn golden. Serve hot.

Falafels aren't normally a problem because they are pretty much just chickpeas, garlic, onions, parsley, cilantro and spices. Same goes with the hummus. As far as the Mousse, while there are a ton of ingredients and it is a complicated recipe that requires 24 hrs to set, it doesn't have anything in it that could pose a problem when you have a properly stocked pantry.

Yields Approx. 12 Servings

Sun-Dried Tomato Layer
½ cup jarred sun dried tomatoes in their liquid
1 Tbl minced garlic
Pinch Salt and pepper
2 Tbl Daisy or Breakstone Sour Cream (Make sure the sour cream doesn't have Modified Food Starch in it)

Combine ingredients in a food processor and puree until a smooth paste is formed. Adjust seasonings and add more olive oil if the puree isn’t creamy enough.

Herb Cream Cheese Layer
1-8 oz block of softened full fat Philadelphia cream cheese (Do not use lowfat. It has too much moisture and will cause the terrine to get too soggy and it may have stabilizers in it that can be a problem for gluten allergies)
1 8 oz block fresh goat cheese
1 Tbl minced garlic
3 Tbl chopped assorted fresh herbs (Italian parsley, tarragon, chives, thyme and rosemary are a great combination, but use any you like)
Pinch of salt and pepper
Zest of a Lemon
Kosher Salt and Freshly Ground Pepper to Taste

Place all the ingredients in a food processor and puree until the herbs are completely chopped and well incorporated into the cheese.

Pesto Layer
1 cup of fresh basil leaves
½ cup of toasted pine nuts
1 Tbl minced garlic
Pinch of salt and pepper
3 Tbl lemon juice (Fresh is best, but you can use bottled if you prefer. Hint: The lemon juice is a necessary so that the pesto stays nice and green, otherwise the basil will turn brown once it has been chopped and pureed.)
¼ cup of grated parmesan cheese (You can use fresh, but the grated works just as well)
¼-1/2 cup olive oil

Combine ingredients in a food processor, except the olive oil. Puree. Begin adding the olive oil slowly so the mix begins to emulsify or becomes thick and creamy. Don’t add too much olive oil or the mixture will be too runny. The pesto should have some thickness to it, enough to coat a spoon well without running off. Adjust the seasonings to taste.

Chicken Mousse
4 bone in skin on chicken thighs (I recommend thighs because they are moister and have a bit more fat, which makes the mousse creamier in the end. Cooking them with the skin on and the bones in adds more flavor to the final mousse, even though the bones and skin will be removed after cooking)
1 Medium Chopped Vidalia or Walla Walla onion (Use a sweeter onion so it caramelizes nicely and adds a nice flavor in the end)
2 cloves of minced garlic
1 tsp salt
½ tsp pepper
1-2 tsp Hungarian paprika
2 tsps Herbes de Provence
1 Bay Leaf
1/4-1/2 cup Brandy
¼-1/2 cup dry sherry
2 tbls olive oil
2 tbls butter
4 tbls Daidy or Breakstone sour cream
1 Tbl Harissa (North African Chilli Paste)

Place oil and butter in a large sauté pan over med high heat. When butter melts, add chicken pieces to the pan. Brown chicken on each side approx. 4 mins per side until golden. Add onions to the pan surrounding chicken. Add salt, pepper, herbes de provence, bay leaf and paprika. Saute onions, stirring occasionally, until they soften and begin to caramelize, approx. 8 mins. Add garlic and cook for approx. a minute or until the garlic becomes fragrant. Deglaze the pan with the brandy. Bring to a boil and reduce by approx. half. Add sherry and bring to a boil. Reduce heat to a simmer and cover. Cook for approximately 45 mins or until the chicken is tender but not falling off the bone, checking the seasoning toward the end to be sure there is enough salt, pepper and paprika. Remove the lid of the pan and return the pan to med-high heat. Reduce liquid until almost all of it is gone. Continue stirring so as not to burn the chicken and the onions. The liquid will thicken and caramelize around the chicken. Remove pan from the heat and allow to cool completely. Take the skin off the chicken and remove the meat from the bone, being careful to throw away any cartilage or chewy bits. Strain the remaining liquid and gravy through a fine mesh strainer to remove any additional fat and add to a food processor along with the chicken pieces, harissa and sour cream. Puree until the mixture is smooth and creamy. Adjust seasoning if needed and add more sour cream if the mix is too thick. The pate should be creamy enough to spread on a piece of bread, like room temperature peanut butter.

To assemble the terrine. Using a loaf pan lined with plastic wrap which has enough overlap to eventually wrap over the terrine, place the sun dried tomato mixture on the bottom spread in a thin layer. Top with the layer of herbed cream cheese followed by the pesto. The last layer is the chicken mousse. Once the layers are placed in the pan, fold the edges of plastic wrap around the terrine, making sure it is well covered. If there are any gaps, use additional plastic wrap to secure the terrine in the pan. Place in the refrigerator weighed down by either a few cans or a box of stock to weigh it down. The mousse should set for at least 8 hours, but is best after 24 hours. To serve, turn the terrine out of the loaf pan and unwrap the plastic. Carefully slice the terrine into ½ inch thick slices and place on a plate laying on its side so that the colors of the mousse show nicely. Serve with crackers and crudités.

As far as the desserts go, coconut macaroons are naturally gluten free because they don't have flour in them. The Honey Citrus Cake uses almond meal and regular flour so I substituted the regular flour with a gluten free all purpose flour called Domata, which is the best all purpose gluten free flour I have found. It is the most like regular flour and already contains xanthum gum in it so that is one less step you have to do. (www.domatalivingflour.com) Same goes for the Clafouti. It has very little flour in it so I was able to just substitute the flour with the Domata and it worked out great.

The best part of the whole thing was that I didn't have to do too much to alter my menu, nobody knew anything was any different, our gluten intolerant guest was able to enjoy dinner without having to worry about getting sick and without having to deal with questions from people as to what his allergy was and what he can't eat. All around, a great way to do it.

I can tell you from personal experience with my mother in law who has Celiac Disease that the most unpleasant thing for her is to attend social gatherings where food is involved. If she makes it, she feels like she has to make a different menu for herself and she can't handle the foods others can eat for fear of cross contamination. If she goes to someone's house, she either has to explain to them what she can't eat, bring her own food or eat before she comes. Then she gets harassed with a million questions about her allergy and it takes the fun out of the whole experience. There is no reason anyone should have to deal with that. I hope that helps some of you. I know it will be a relief for any of you who do have these allergies or who know someone that does. Happy 2010!

Hosting an Appetizer Party: Part 2

So, now we've established some of the basics, but actually picking a menu is another ball game. Here is a sample menu I would pick based on a party of 20 people coming for appetizers.

Sausage Stuffed Mushrooms
Crab Cakes with a Remoulade Sauce
Cheese Tray with Crackers, Fruit and Nuts
Caramelized Onion Dip with Crackers and Crudites
Spanikopita
Coconut Macaroons

Why? I have 3 hot items and 3 cold items, one of which is a dessert. I have 2 meat dishes that will be filling, one dip and one cheese tray and then one pastry based item. In this case, the most expensive ingredient on this menu is the crab. The rest is pretty cost effective and involves more labor than anything else. I can also prepare most of this ahead to a greater degree and finish them prior to the party. The hot items keep very well in the oven on low so they can be kept hot for a good hour or so, enabling me to enjoy the party along with my guests.

Below are recipes for all these appetizers. I'll include how many of each to make for the party to have enough to feed 20 people and what you can make in advance. I'll also give some advice on assembling a cheese tray. Again, you don't have to spend a lot. In this case, rather than having a high price tag, I'm willing to spend a little extra time in the kitchen, stuffing, filling, and assembling to get a bigger bang for my buck. In future postings I'll focus on the opposite frame, spend a little more for a lot less labor, particularly when you are pressed for time. Enjoy!

Sausage Stuffed Mushrooms

Yields: Approx 24 Mushrooms (I'd make 2 batches of this. These are really popular and are pretty much one bite)

24 Stuffing Mushrooms (Stems removed and peeled)
¼ cup vermouth or sherry
1 pound Italian Sausage (Casings Removed)
1 Tbl Herbes de Provence
Pinch Freshly Grated Nutmeg
1 8 oz package cream cheese (Room Temperature)
1/2 cup grated parmesan cheese plus 2-3 tbls for sprinkling over top of mushrooms
1 tsp Worcestershire sauce
Pinch salt & Pepper
2 tsps garlic powder
1 egg

Begin by browning the sausage with the Herbes de Provence and the Nutmeg in a medium saucepan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the juices as they will keep the mushrooms moist. Cool filling completely before assembling mushrooms. Place mushroom caps in a greased casserole and sprinkle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. I use a tablespoon to scoop and spread the filling into each mushroom cap. Sprinkle each cap with more grated parmesan. Mushrooms can be assembled in advance up to this point, covered with plastic wrap and placed in the refrigerator overnight. Place mushrooms in a preheated 375 degree oven and bake approx. 20 mins or until the tops begin to turn golden. Serve hot. Place baked mushrooms in an oven on low to keep warm during the party.

Crab Cakes with Remoulade Sauce (For a more cost effective alternative, substitute salmon for the crab)

Yields: Approximately 16 Cakes (Again, a double batch should do for 20 people)

1 lb of canned Crab Meat Drained
1 ½ cups Panko Bread Crumbs
2 eggs
1 Tbl Creamy Dijon Mustard
½ tsp Worcestershire sauce
2 Tbl minced parsley
2 Tbl minced cilantro
3-4 scallions minced
1 tsp old bay seasoning
½ cup real heavy mayonnaise (I prefer Hellman’s)
1 tsp minced garlic
1 Tbl Lemon Juice
3-4 tbl olive oil

For the cakes, combine with eggs, mustard, Worcestershire sauce, parsley, cilantro, scallions, old bay seasoning, mayo and garlic. Using your hands, gently work mixture until all the ingredients are combined well, adding enough bread crumbs just to hold the cakes together. Should be approx. 1/2 cup or less. Don’t over mix. Place remaining bread crumbs into a bowl. Form mixture into approximately 1 inch diameter cakes, coating them lightly with bread crumbs before placing them on a baking sheet. Once all the cakes are formed, place them into a refrigerator for at least 30 minutes before cooking. These can be assembled in advance, covered with plastic wrap and placed in the refrigerator overnight. To cook, drizzle olive oil into a medium sauté pan. Heat over medium high heat until the oil is spatters when sprinkled with water. Place cakes into hot oil and brown evenly on both sides, approximately 3 minutes per side. Transfer to a baking sheet that has been lined with paper towels to drain. Place finished cakes into an oven set on low to keep warm. Serve hot with remoulade sauce.

For sauce:
1 cup real heavy mayonnaise (Hellman’s)
1 Tbl chopped dill pickles or gherkins
2 tsps creamy Dijon mustard
2 Tbl minced parsley
2 Tbl minced cilantro
2 scallions minced
2 Tbl lemon juice
Pinch Salt and Pepper
1 Tbl chopped capers
1 tsp Harissa (North African Chilli Paste-www.zamourispices.com)

Combine all the ingredients and whisk together. Place in a refrigerator for at least an hour to allow the flavors to marinate. Sauce can be kept in an airtight container for up to one week.

Caramelized Onion and Garlic Dip

Yields: Approx. 12 Servings (Make a double batch of this one)

1 Red Onion, Sliced
2 Leeks, Finely Sliced
2-3 Garlic Cloves, minced
2 Tbl Olive Oil
1 Tbl unsalted butter
Pinch Salt and Pepper
Pinch of Paprika
4 oz cream cheese, room temp
½ cup sour cream
½ cup mayonnaise, preferably Hellman’s

Heat the olive oil and butter in a medium sauté pan over medium high heat until the butter has melted. Add onion and leek and season with salt, pepper and paprika. Reduce heat to low and sauté over low heat for approx. 20 mins or until the onions are brown and caramelized. Add garlic and sauté for an additional minute. Remove from heat and allow to cool. Transfer to a food processor and add cream cheese, sour cream and mayonnaise. Season to taste. Serve with crackers and crudités. Can be made ahead and refrigerated for up to 3 days.

Spanikopita

Yields: Approximately 20 pieces (It's hard to divide this one in half so make a double batch. Leftovers reheat really well in a toaster oven and are a yummy snack)

1 pkg phyllo dough (thawed according to manufacturer’s directions)
8 oz feta
8 oz cream cheese
1 package fresh pre-washed baby spinach
1 Can Diced Tomatoes
2-3 cloves of garlic, minced
2-3 tsps chopped fresh dill or 1-2 tsps dried dill
3-4 scallions, chopped
1 tsp dried oregano
Pinch Freshly Grated Nutmeg
Pinch Kosher Salt and Freshly Grated Nutmeg
2-3 tbl olive oil
2 sticks unsalted butter

Place olive oil in a medium sauté pan over med-high heat. Allow to heat for a couple of minutes. Add scallions and sauté for 2-3 minutes or until the scallions begin to caramelize. Add garlic and sauté for one minute or until the garlic is fragrant. Add tomatoes, spinach, dill, nutmeg, salt, pepper and oregano. Saute for approximately 10 mins or until all the liquid from the spinach and the tomatoes has evaporated. Add crumbled feta and cream cheese and cook until the cheese has melted, approximately 5 mins. Allow filling to cool. Melt butter. To assemble, brush one half of a sheet of phyllo dough vertically with butter. Fold second half over first half and brush again with butter. Place 1 tbl filling at one end of the folded sheet. Fold into triangles, like you would fold a flag. Place folded pastries on a buttered baking sheet. Continue making pastries until all the filling is gone. Brush all the tops of all the pastries with melted butter. Pastries can be made one day ahead up to this point, covered with plastic wrap and placed in the refrigerator. Place in a preheated 375 degree oven for approximately 25 minutes or until the pastries are golden brown. Can be kept warm in an oven on low.

Coconut Macaroons

Yields: Approx. 14 (Make a double batch)

14 oz shredded coconut
1 can Sweetened Condensed Milk
1 tsp Pure Vanilla Extract
1 tsp ground Cinnamon
2 Egg Whites
Pinch Kosher Salt
Pinch Cream of Tartar

Combine coconut with milk, vanilla and cinnamon. Whip egg whites with salt and cream of tartar until stiff peaks are formed. Fold into coconut mixture. Using a medium ice cream scooper, scoop mixture into mounds onto a baking sheet lined with parchment paper. Place approx. 2" apart. Bake in a 325 degree oven for approx. 25-30 mins or until golden brown. Allow to cool completely. These can be placed in an airtight container and stored at room temperature for up to a week. They keep better than almost any cookie or other dessert I've ever made.

Cheese Tray

When assembling a cheese tray, I usually estimate about an ounce of each cheese per person. You can always add a couple of ounces to be on the safe side. I like to serve my cheeses whole so that you can wrap up leftovers and store them. Once cheese has been cut, particularly softer cheeses, they don't keep particularly well. I like to pick one softer cheese, like a brie, camembert or goat cheese, one semi soft cheese, like a havarti or baby swiss and one hard cheese, like an aged cheddar, smoked gouda or even a good wedge of parmesan cheese. The point is to look for contrast in texture, flavor and appearance. Place the cheeses on a large platter, surrounded by dried fruit, grapes, nuts and crackers. Make sure to serve cheeses at room temperature. I usually let them sit out for an hour before serving so you can assemble this ahead of time, pull it out before you start baking off the rest of your appetizers and forget about it.

Hosting an Appetizer Party

So, the holiday season is upon us. We all enjoy celebrating, but sometimes the logistics of getting a whole meal out along with work schedules, shopping, etc. is really daunting. So why not host an appetizer party. Appetizers are fun, informal, can be easy and can be more cost effective.

First consideration is time of day. If you are looking at an afternoon event, you may consider doing brunch items or just desserts. If you are looking at an evening event, then you can go hog wild with creativity. Either you can pick an ethnicity and go from there, i.e. Spanish Tapas or Mediterranean Mezze, or have fun with it and pick a variety of items. I personally like to diversify and offer a bunch of different items, hot and cold, sweet and savory so that everyone has something they will like and I always make sure there is more than enough to eat to make a meal out of. You don't want people to have to eat before or after the event.

Another consideration is beverages. Certainly having some non-alcoholic options is always recommended, but you can have a field day with various specialty beverages, i.e. sangria, egg nog and other "punches" that may or may not be alcoholic in nature. This can be as much a part of the fun as the food.

So, how much to prepare? Well, I always try to shoot for approx. 1 1/2 servings per person of each. This ensures that everyone can have at least one and some can have seconds. Inevitably some people won't try everything and some will want several of one thing so this seems to work out really well. As far as beverages, 2-3 per person is wise. You don't want people to be tempted to drink and drive, but some won't drink so those who have DD's should be free to party.

One thing I like to note is that even though an appetizer party is more informal, spend some time on presentation and on the serving utensils you use. Whether you set up the appetizers as a buffet or pass them around on trays, use real appetizer plates and forks. This extra little touch may result in a little more clean up, but it's so much easier to eat off of real plates, especially if you are eating anything saucy. Your guests will greatly appreciate the hassle it'll save them when they don't dump their appetizers all over their nice party outfits.

So, then the magic question is how do you pick your menu. Realistically, I think keeping it to 6 or 7 items is probably as much work as you want to do for a party. I try to do 3 hot items, 3 cold items and one dessert or so. Within that, I try to do at least one dip, one cheese tray, two meat or seafood items and a couple of pastry based items, i.e. things using puff pastry or phyllo dough. Next, you want to consider how many of the items you pick can be assembled in advance and how many require last minute assembly or cooking/heating. The more you have to do last minute, the less time you'll be able to spend enjoying your guests. Now some last minute work is unavoidable and will be greatly appreciated by your guests, but you don't want it to become too much of a burden or you wont have fun.

A final consideration is cost. Obviously putting on a full meal for 20 people can get quite costly. You could theoretically spend just as much doing appetizers for 20 if you aren't careful. Or, you could save money by strategically planning your "choice" ingredients to really get the most bang for your buck. That comes in with menu planning. As you look at the overall picture of the menu you are planning, identify the costliest ingredients in each appetizer. Are there better choices you could make that would still fit the bill but save you a little money?? How much can you make yourself versus purchasing pre-made?? Keep in mind, the more you do "from scratch" the less you are going to spend on your party. May take a little more time, but again, your guests will appreciate the effort and so will your pocket book.

Over the next few posts, I'll be suggesting a number of different appetizer parties. I'll provide recipes and suggestions for what can be made in advance and where you might save a little money along the way. So stay tuned!!

Spanish Tapas

Tapas literally translated means "little dishes." In Spain, a common practice in the evening rather than partaking in a full multi-course dinner is to travel from Tapas bar to Tapas bar, eating little dishes that are the specialty of the house and having a refreshment or two. Tapas can be made up of just about anything. Only the creativity of the chef and the availability of fresh ingredients limits or determines what can and cannot be served. Pork of course appears in many forms, whether it be in cooked form, such as Paprika Pork Ribs, or in the form of cold cuts such as mortadella or sausage such as chorizo. Marinated olives and cheeses such as Manchego are often served alongside a variety of hot and cold salads, frequently involving peppers and eggplant. And of course, seafood is a very popular offering at a Tapas bar, particulary fresh, locally caught fish and shellfish of all kinds. What makes this style of cuisine desirable is the diversity of flavors one can sample all during the same meal without feeling full or feeling obligated to order an entire entree. Because many of these dishes are highly seasoned, they often pair well with beer and wine. A good quality Spanish Rioja or Tempranillo would be a perfect table wine to serve and many are available at very reasonable prices. Here are a couple of recipes you can serve at your next Tapas party.

Cherry Tomatoes Stuffed with Goat Cheese, Caper and Olive Filling

24 Cherry Tomatoes
12 Pitted Spanish Olives
3 Tbl Capers
6Tbl Aioli
2-3 Tbl Italian Parsley, Chopped
Kosher Salt and Freshly Ground Pepper
4 oz goat cheese
1 large egg yolk
1 Tbl Lemon Juice
3 Garlic Cloves, Minced
Kosher salt and Freshly Ground Pepper
5 Tbl Extra Virgin Olive Oil
5 Tbl Canola Oil

Cut a thin slice off bottom of tomatoes to make them flat. Then cut the top of the tomatoes off and scoop out the seeds using a paring knife. For aioli, whisk egg yolk, lemon juice, garlic, salt, pepper, olive oil and canola oil together until smooth and creamy. Mince olives and capers. Combine with aioli, parsley and season to taste. Place small amount of goat cheese into each tomato. Then add olive/caper mix on top of goat cheese. Serve chilled.

Mortadella Wrapped Roasted Asparagus

Serves 6-8

1/2 lb asparagus
Pinch Salt and Pepper
2 Tbl olive oil
2 oz. Mortadella
1/2 tsp hungarian paprika
1 Tbl water
3 Tbl olive oil
2 Tbl Red Wine Vinegar
Pinch Salt and Pepper
Pinch dried thyme
1 garlic clove, sliced
1 tsp italian parsley, minced
1 bay leaf
1 Tbl red onion, finely sliced

Trim the asparagus, removing and tough ends. Place on a baking sheet. Drizzle with 2 Tbl olive oil and season with salt and pepper. Place in a preheated 350 degree oven for approx. 15-20 minutes or until the asparagus are tender and slightly caramelized. Allow to cool. Wrap 1-2 stalks of asparagus in a strip of the mortadella until all the asparagus has been used up. Combine remaining ingredients in a tupperware with a tight fitting lid and shake well. Drizzle dressing over asparagus and allow to marinate at room temperature for about an hour before serving.