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Easygoing big party on the move.

Ready and waiting: that's how this walkabout party is organized. There are stations for hot foods, several for cold dishes, one for beverages, and one for sweets. Without the distraction of having to balance plates, forks, and glasses, conversion flows easily as the guests meander from one station to another.

Broadly represented, but well disguised by satisfying flavors, are many dishes that are significantly low in fat. All the foods hold up well over several hours. Use a warming tray to keep the meats steaming hot. Present a range of beverages so guests can make their own choices (see page 202).

Set out plenty of wastebaskets, and offer paper napkins at each station.

WALKABOUT HOLIDAY PARTY FOR 24

CRISP BITES:

Parmesan Cream Dip with Vegetables

HOT SPOT:

Faux Squab Wings

Roasted Sausages and Onions, Italian-style

Norwegian Meatballs

SLIM PICKINGS:

Lentils with Green Herbs

Roasted Fennel and Carrots with Belgian Endive Falafel Pize (page 174)

COOKY STOP (page 192):

Snow-frosted Rye Cutouts

Oatmeal Thumbprints

Wheat Germ Shortbread

Whole-wheat Crisps

CHOOSE YOUR SIPPING

(regular or nonalcoholic):

Dry White and Red Wines

Sparkling Wine Beer

Mineral Water Fruit Juices

Parmesan Cream Dip

with Vegetables

For another diaper, wrap blanched Chinese pea pads (split in half) around shelled, cooked tiny shrimp.

1 cup light or regular sour cream

1/2 cup freshly grated parmesan cheese

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced or pressed

1 to 2 teaspoons sugar

About 1 tablespoon minced parsley

4 or 5 large (about 7 oz. each) yellow, red, or green bell peppers, rinsed and drained

2 to 3 quarts small inner romaine lettuce leaves, rinsed and crisped

About 3 pounds (8 to 9 cups total) firm-ripe yellow or red cherry tomatoes, rinsed and drained

Stir together sour cream, cheese, vinegar, mustard, garlic, and sugar to taste. If made ahead, cover and chill up until next day. Pour into a small bowl and spinkle with parsley.

Set peppers on stem ends. Cut down but not through peppers, dividing each into about 8 wedges. Place cut ends up in a large basket along with lettuce and tomatoes. If prepared ahead, cover airtight and chill up to 4 hours. Serve with dip. Makes 1 1/2 cups dip, 2 dozen appetizers.

Per appetizer with 1 teaspoon dip: 49 cal.; 2.6 g proten; 2.2 g fat (1.1 g sat.); 5.5 g carbo.; 51 mg sodium; 4.9 mg chol.

Faux Squab Wings

About 2 pounds (24 pieces) chicken wings, shoulder and middle sections only, cut apart

1/4 cup soy sauce

1/4 cup dry sherry

2 tablespoons Oriental sesame oil

1 tablespoon honey

1 teaspoon five spice (or 1/4 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise seed)

In a bowl or heavy plastic bag, combine wings, soy, sherry, oil, honey, and five spice; mix well. Cover and chill 1 hour or up until next day.

Drain and save marinade. Arrange wings in a single layer in a 10- by 15-inch rimmed pan. Bake in a 475[degrees] oven, basting often the first 20 minutes with reserved marinade. Turn wings over, baste again, and bake until dark brown, 10 to 15 minutes longer.

Serve or, if made ahead, let cool, cover, and chill up until next day. To reheat, wings to washed pan and bake at 350[degrees] until hot, about 10 minutes. Makes 24 peices, 24 appetizer servings.

Per serving: 49 cal.; 3.9 g protein; 3.3 g fat (0.9 g sat.); 0.6 g carbo.; 101 mg sodium; 12 mg chol.

Roasted Sausages and

Onions, Italian-style

1 1/2 poinds mild Italian sausages, cut into 1-inch lengths

2 large (about 1 lb. total) onions, cut into wedges

7 tablespoons balsamic vinegar

About 1 1/2 dozen miniature pocket bread rounds (about 3 in. wide), cut in half

Combine sausages, onions, and 6 tablespoons vinegar in a 10- by 15-inch rimmed pan. Bake in a 425[degrees] oven until meat is well browned and liquid evaporates, about 1 hour. Turn meat and onions occasionally with a wide spatula.

Remove from oven and push contents to 1 side; tilt pan to drain fat into a corner. Spoon out and discard fat, blotting pan with towels to remove as much as possible of the remaining fat. Mix remaining tablespoon vinegar and 1 tablespoon water in pan. Let stand about 5 minutes, then stir to free browned bits.

If made ahead, cover and chill up until next day. To reheat, place in a 375[degrees] oven for about 10 minutes. Transfer to a serving dish, and keep hot on a warming tray. Spoon mixture into pocket bread halves. Makes about 3 cups, 24 appetizer servings.

Per serving: 155 cal.; 6.3 g protein; 7.3 g fat (2.5 g sat.); 16 g carbo.; 336 mg sodium; 19 mg chol.

Norwegian Meatballs

1/4 cup regular-strength chicken broth or water

6 tablespoons all-purpose flour

2 pounds skinned and boned ground chicken or turkey breast or thigh (or a combination)

2 large egg whites

1 teaspoon dried rubbed sage

1 teaspoon pepper

1/2 teaspoon fennel seed

1/2 teaspoon salt

Gjetost sauce (recipe follows)

In a bowl, smoothly mix broth with flour, then add chicken, egg whites, sage, pepper, fennel, and salt. Mix well with a fork. Make 1-tablespoon-size mounds of the meat and set slightly apart in 2 nonstick or lightly oiled 10- by 15-inch rimmed pans.

Bake in a 500[degrees] over for 10 minutes. Turn meatballs over with a wide spatula. Continue baking until well browned and no longer pinck in center (cut to test), 2 to 5 minutes longer. Use or, if made ahead, let cool, cover, and chill up to 2 days.

To serve, add to warm gjetost sauce (if meatballs are cold, first stir over low heat to warm); keep hot on a warming tray. Spear meatballs with small skewers to eat. Makes about 5 cups sauce and 4 dozen meatballs, 24 appetizer servings.

Per serving: 82 cal.; 10 g proten; 2 g fat (1.1 g sat.); 5.1 g carbo.; 110 mg sodium; 22 mg chol.

Gjetost sauce. In a 10- to 12-inch frying pan, braise-deglaze 1 large (8 oz.) chopped onion with 1/2 cup regular-strength chicken broth total (see page 184 for braise-deglaze instructions). Add 2 tablespoons cornstarch to pan and smoothly mix in 2 cups regular-strength chicken broth. On high heat, stir until boiling rapidly. Turn heat low and add 1 cup (4 oz.) shredded gjetost cheese; stir until cheese melts. Pour into serving bowl; use hot (sauce thins if reheated).

Lentils with Green Herbs

2 large (about 1 lb. total) onions, finely chopped

5 cups regular-strength chichen broth

1 can (7 oz.) diced green chilies

2 tablespoons mustard seed

1 teaspoon coriander seed

1 teaspoon grated lemon peel

1/2 teaspoon cumin seed

1 package (12 oz. or 1 3/4 cups) lentils, sorted for debris and rinsed

3/4 cup lightly packed fresh cilantro (coriander)

3/4 cup lightly packed fresh mint leaves (or parsley and 1/4 teaspoon mint extract)

1/4 cup lime juice

Salt

Thin lime slices and fresh cilantro sprigs

About 1 1/2 dozen miniature pocket bread rounds (about 3 in. wide), cut in half

About 1 cup unflavored nonfat yogurt

In a 5- to 6-quart pan, braise-deglaze onions (see page 184) starting with 1 cup broth, then adding water, until onions are richly browned. Add remaining 4 cups broth, chilies, mustard, coriander, lemon peel, cumin, and lentils. Bring to a boil on high heat; cover and simmer until lentils are tender to bite, 35 to 40 minutes. Drain off and save liquid. lentils cool; if made ahead, cover and chill cooking liquid and lentils up to 3 days.

In a food processor, whirl 3/4 cup cilantro and 3/4 cup mint until finely chopped (or mince with a knife). Mix herbs and lime juice with lentils; add a little of the cooking liquid if you want moister lentils (use remaining liquid in soups), and salt to taste.

Pour into a bowl and garnish with lime slices and cilantro sprigs. Spoon mixture into pocket bread halves and add yogurt to taste. Makes 6 cups, 24 appetizer servings.

Per serving: 139 cal.; 7.6 g protein; 1 g fat (0.1 g sat.); 25 g carbo.; 207 mg sodium; 0.2 mg chol.

Roasted Fennel and Carrots

with Belgian Endive

Be sure to use unsalted homemade broth or canned reduced-sodium broth; salted broth concentrated this much will overseason the dip.

2 medium-size (each about 1 lb.) heads fennel, rinsed and drained 5 cups (about 2 lb.) finely chopped carrots 2 large (about 1 lb. total) onions, finely chopped 2 teaspoons each cumin seed and mustard seed 4 cloves garlic, minced or pressed 5 1/4 cups unsalted regular-strength chicken broth, or 4 cans (10 oz. each) low-sodium chicken broth Salt and pepper 6 heads (about 1 lb. total) Belgian endive, rinsed and crisped

Trim stems, root ends, and any bruised spots from fennel. Finely chop fennel and set aside. Wrap feathery tops in a damp towel, enclose in a plastic bag, and chill.

In a 5- to 6-quart pan over high heat, combine chopped fennel, carrots, onions, cumin, mustard, and garlic. Braise-deglaze (see page 184), starting with 1/2 cup broth and deglazing with 1/4 cup broth each time, until vegetables are richly browned and all broth is used, about 50 minutes.

Add salt and pepper to taste. Serve warm or at room temperature. If made ahead, cover and chill up to 3 days; mound in a small bowl, garnish with fennel tops, and set on a platter. Break endive leaves from heads and arrange on platter around vegetable mixture. Spoon onto leaves to eat. Makes 4 cups vegetables, 24 appetizer servings.

Per portion: 40 cal.; 1.7 g protein; 0.6 g fat (0.1 g sat.); 7.3 g carbo.; 54 mg sodium; 0 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Holiday Entertaining special section; menu and recipes for serve-yourself party foods
Publication:Sunset
Date:Nov 1, 1991
Words:1669
Previous Article:Hearty holiday cookies.
Next Article:Holiday beverages: choice is the word.
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