dec2015

HOLIDAY
Hors d’Oeuvres
To Get the
Holidays Started
The holidays are a wonderful time for
socializing. But, if you’re having a
party, you may be tired of serving the
same old dips and crackers – or chiptopped
recipes. Cheer up! Here are some
great ideas for fabulous hors d’oeuvres to
wow your guests with.
Chinese-Style Stuffed Mushrooms
24 large mushrooms,
stems removed
1 lb. lean ground beef
or pork
4 Tbs. chopped
scallions
(spring onions)
4 Tbs. soy sauce
Freshly ground pepper
to taste
1 Tbs. flour
1-1/2 cups beef stock
Wash mushrooms and put aside. Combine the meat,
scallions, 1 tablespoon of the soy sauce, pepper, and
flour. Shape into 24 small balls and stuff the mushrooms.
Bring the beef broth and remaining soy sauce
to a boil in a large, heavy skillet over moderate heat.
Place the mushrooms in the broth, stuffing side up,
cover, reduce heat, and simmer 20 to 30 minutes, until
the meat is done. Serve warm or hot. Makes 24.
Unexpected holiday company? Here is a recipe
that makes use of the canned chickpeas you probably have
in your cabinet. The only “iffy” ingredient—do you keep fresh
basil and parsley on hand? Maybe you should—at least over
the holidays. You can always use the basil up in some yum
pesto—over pasta or chicken…or try it over pork chops!
Spinach Rollups
1 (10 oz.) package frozen chopped spinach,
thawed, well drained
1 cup mayonnaise
1 (8 oz.) container sour cream
1 bunch green onions, chopped
1 (1 oz.) envelope Ranch-style dressing mix
1 (3 oz.) jar bacon bits
9 (10-inch) flour tortillas
Stir together first 6 ingredients; spread evenly on tortillas. Roll up, jelly roll fashion,
pressing edges to seal; wrap in plastic wrap. Chill 4-6 hours. Cut into 1/2-inch
thick slices. Yield: 6 dozen.
Turkish Meat Pastries
2 Tbs. olive oil
1 medium onion, finely chopped
1 lb. ground lamb (can substitute beef)
2 tsp. ground cumin
Salt and freshly ground pepper to taste
1/2 lb. puff pastry
1/3 cup milk plus additional for
brushing the pastry
1 egg
Heat half the oil in a skillet over moderate heat and saute the onion until tender
but not brown. Add the meat, cumin, salt, and pepper, and cook, stirring frequently,
until the meat is browned. Cut the puff pastry in half and roll each half about 1/8-
inch thick and 8 x 8 inches in size. Place one piece of pastry on a lightly greased
baking sheet and spread the meat mixture to within about 1/2 inch of the edges.
Mix the milk, egg, and remaining oil together and pour over the meat mixture. Top
with the second sheet of pastry dough and trim and crimp the edges decoratively.
Make diagonal slits in the top and brush lightly with milk. Bake in a preheated
oven at 375ºF for 30 to 40 minutes, until puffed and golden brown. Cut into
squares and serve immediately. Serves 8 to 10 as an appetizer.
Chickpea Salad with Lemon,
Parmesan, and Herbs
1 can of garbanzo beans, rinsed and drained
2 Tbs. fresh basil, chopped
2 Tbs. fresh Italian parsley, chopped
2 Tbs. fresh lemon juice
4 tsp. extra virgin olive oil – good quality
1 small garlic clove, pressed
1/3 cup freshly grated Parmesan cheese
Kosher salt and pepper
By Cynthia MacGregor
Combine rinsed and drained chickpeas with herbs, lemon, olive oil, and garlic. Toss
well to coat. Add Parmesan cheese and season with salt and pepper. Can be made
4 hours ahead of time. Cover and refrigerate. Serve chilled or room temperature. P
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DECEMBER 2015