Appetizers light, fresh, and fast off your assembly line.
Preparation is relatively simple and goes quickly if you get organized assembly-line fashion, with each element ready before the combining begins. For appetizers, plan 6 to 8 pieces for each guest. Timothy Maxson (of Taste Catering, San Francisco) devised these recipes. Chevre and Green Grapes
With an electric mixer, beat 1/4 cup (2 oz.) unripened plain chevre (such as Montrachet) until smooth, adding 1/4 to 1/2 teaspoon whipping crean or milk, if needed. Pat 1/2 teaspoon chevre evenly around each fo 20 large seedless grapes. Place on flat surface in a single layer; cover and chill to firm, 2 hours or up to overnight.
Roll grapes to coat in 2 1/2 tablespoons minced roasted pistachios. With a sharp knife, gently cut grapes in half, taking care not to crumble cheese. Place cut side up on a tray. Serve, or cover and chill up to 3 hours. Makes 40 pieces. Cucumber with Shrimp and Caviar
About 1/2 English cucumber, peeled
Glazed shrimp (recipe follows)
About 1 teaspoon red salmon caviar or other caviar
Finely chopped parsley
Cut 12 cucumber rounds 1/4 inch thick. Top each round with an equal amount of glazed shrimp. Garnish each with a few beads of caviar and a few specks of parsley. Serve, cover and chill up to 2 hours. Makes 12 portions.
Glazed shripm. Blend 1/4 pound small cooked shelled shrimp, 2 teaspoons mayonnaise, 1/2 teaspoon Dijon mustard, and 1/8 teaspoon white pepper. Use, or cover and chill up to 1 day. Belgian Endive with Cheese
About 6 ounces (3 medium-size or 2 large heads) Belgian endive
1/4 small red or green bell pepper
1/2 cup (about 4 1/2 oz.) unripened plain chevre (such as Montrachet) or cream cheese with herbs
Whipping cream or milk
20 whole chives or tiny fresh dill sprigs
Cut 20 outer leaves from endive heads; reserve remainder for salads. Rinse leaves, then wrap in paper towel, enclose in a plastic bag, and chill up to 1 day.
Cut 20 strips bell pepper 1/4 by 1 inch. Use, or wrap in damp paper towel, enclose in a plastic bag, and chill up to 1 day.
With a mixer, beat cheese until smooth, adding 1 to 2 teaspoons cream if needed. Pipe about 2 teaspoons cheese from a pastry bag fitted with a plain ro rosette tip (about 3/8 in.) into wide end of each leaf, or use a spoon instead of pastry bag. Garnish each with 1 piece bell pepper and 1 chive. Serve, or cover and chill up to 3 hours. Makes 20 pieces. Beef with Snow Peas
String and remove ends from 10 to 12 large Chinese pea pods. Immerse peas in boiling water and cook, uncovered, until bright green, about 30 seconds. Drain and immerse in cold water; when cool, drain again. Separate pod halves; if made ahead, cover and chill up to overnight.
Trim fat from 10 ounces cold rare-cooked, tender beef (such as filet or rib), then thinly slice. Divide beef into 20 equal portions and roll up. Wrap 1 pod half around each beef packet; secure with a toothpick. Cover and chill up to 6 hours. Serve with horseradish dip, a blend of 1/4 cup sour cream, 1 1/2 teaspoons prepared horseradish, and salt to taste. Use or chill, covered, overnight. Makes 20. Cucumber with Golden Caviar
Select 2 Japanese of 1 slender English cucumber. Cut stem end flat; 1 1/2 inches from flat end, make 3 equally spaced 45 [deg.] cuts to center of cucumber and toward stem. Pull gently to release the cup from cucumber.
Trim pointed end flat, and repeat process to make 16 cucumber cups. If made ahead, wrap and chill up to 2 days.
Spoon 1/2 to 1 teaspoon sour cream into each cucumber cup. Top with 1/2 to 1 teaspoon golden whitefish caviar (or other caviar). Squeeze a little lime juice over caviar. Makes 16 pieces.
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|Date:||Jan 1, 1984|
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