The Art of Appetizers
Thanksgiving being the official kick-off
start of the Holiday season brings many of us to the perennial dilemma of
interesting appetizers for all those holiday gatherings. No matter whether the
gathering is a family dinner, a casual gathering of friends or an elegant cocktail
party, the expectations of those gathering lean toward some sort of nibbles
with their beverage of choice.
Crackers, cheese, a vegetable tray and
some nuts have become almost ‘de rigeur’ for most gatherings. However, any host
or hostess will welcome with open arms anyone offering to bring a different and
interesting appetizer. And sometimes, in the role of hosting a gathering it is
worth the extra effort to come up with something different. The visual or
artistic appeal of the appetizers tray can even set the tone of the gathering.
And yet, it is our busy season. Unfortunately
my favorite French cheese puffs, Gougères
are quite time consuming requiring gently cooked dough whipped with eggs and
Gruyère and subsequent 30 minute baking. Fortunately, frozen puff pastry is
generally available and can be a real time saver for elegant appetizers.
Prosciutto and Assiago
rolls
Thaw 1 sheet ( ½ package) of frozen puff pastry, lay flat on a board and
cut in half forming two 9.5 x 4.75 inch rectangles. Lay 2oz. prosciutto on each half or the pastry
leaving ½ inch border free on the long side. Sprinkle with ¼ cup freshly grated
aged Assiago cheese. Brush the free edge
with egg and starting at the opposite side
roll each pastry lengthwise in a tight roll gently sealing the edges. Wrap in
plastic and refrigerate for several hours or overnight. To bake, slice each log
in ½ inch rounds and place on parchment lined pans an inch apart. Bake in a 400
degree oven 15-17 minutes until lightly browned. Serve warm.
Parmesan and oregano cheese straws
The other half package of the thawed
puff pastry can be used immediately to prepare cheese straws. Again, cut pastry
in half, brush one half with beaten egg, spread ½ cup freshly grated Parmesan
cheese, sprinkle with some oregano and finely chopped parsley. Lay the other
half of the pastry sheet on top and seal the two together with a rolling pin.
Cut the pastry with a sharp knife in ½ inch strips crosswise. Twist each strip
several times and lay on a parchment lined pan, pushing down the ends to keep
the strips from untwisting. Bake at 400 degrees for 15 minutes. When cool,
remove gently from pan and keep airtight until serving. Good as appetizers, but
also great as an aside with soups.
Warm appetizers are always elegant,
but inconvenient if need to be baked the last minute or taken as a contribution
to a festive gathering. The local deli, supermarket or specialty shop provide ready
made ingredients for a visually pleasing and tasty appetizer tray with help of
toothpicks, 3 inch wooden skewers and imagination. Recently I assembled one
such tray with: 1 inch cubes of melon wrapped with prosciutto; thin slices of
salami wrapped around a pickled string bean; skewers with small fresh mozzarella
balls and cherry tomatoes; pickled mushrooms paired with cheese or tiny
tomatoes; all with decorative application of black and green olives as well as
extra pickled green beans. The variety was colorful and visually pleasing as
well as delicious.
Amazingly, last minute ‘bruschetta’ can
be achieved from any variety of items in a well stocked refrigerator. Sliced bread
squares , brushed with oil and lightly toasted, need only a bit of chopped
tomato mixed with a dash or oregano and a minced clove of garlic and crumbled
feta or other cheese to become bruschetta when heated briefly under a broiler.
Imagination is a wonderful and
colorful inspiration for many visually and delicious appetizers.
(I. Winicov
Harrington lives in coastal Maine and is the author of “How to Eat Healthy and
Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website:
www.winicov-harrington.com)
