Endive Boats
with Smoked Salmon
and Parsley Salad
with Smoked Salmon
and Parsley Salad
Endive leaves become edible utensils for a parsley and smoked salmon salad in
this refreshing appetizer. Quick pickled raisins add a touch of sweetness and
acidity, while toasted walnuts contribute crunch.
Makes 16 endive boats
Prep time: 20 minutes
Cook time: 5 minutes
¼ cup water
¼ cup white wine vinegar
¼ cup golden raisins
⅛ teaspoon red-pepper flakes
1 cup loosely packed fresh, flat-leaf parsley
3 ounces smoked salmon, skin removed and
broken into small pieces
broken into small pieces
3 tablespoons walnuts, lightly toasted
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper
16 large endive leaves, rinsed and dried
In a small saucepan, bring the water and vinegar to a boil. Remove the saucepan
from the heat and add the raisins and red-pepper flakes. Cover the saucepan and
let the raisins plump for 10 minutes. Drain the raisins.
Toss the raisins, parsley, salmon, and walnuts with the olive oil and lemon
juice in a small bowl until the parsley is slick with dressing. Season with
salt and pepper.
Divide the salmon-parsley salad among the endive leaves. Arrange the leaves on a
large plate and serve immediately.
Bruschetta with
Slow-Roasted Tomatoes
Slow-Roasted Tomatoes
A long, slow roast and a scattering of herbs turns everyday Roma tomatoes into a
savory bruschetta topping to pair with creamy goat cheese.
Makes 10 bruschetta
Prep time: 15 minutes
Cook time: 3 hours
2 pounds Roma tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
2 teaspoons fresh, finely chopped rosemary
2 teaspoons fresh thyme leaves
¾ teaspoon kosher salt
½ teaspoon granulated sugar
½ teaspoon freshly ground black pepper
8 ounces soft, spreadable cheese,
such as fresh goat cheese
such as fresh goat cheese
10 large toasted bread rounds
Position the rack in the center of the oven and preheat the oven to 250 degrees.
Slice a thin sliver off the top and bottom of a tomato and stand flat on one
end. Slicing downward, follow the curve of the tomato, cutting into the flesh
but leaving behind the seeds and core. Place the tomato slices in a large bowl
and discard the seeds and pulpy insides. Repeat with the remaining tomatoes.
Toss the tomatoes with the olive oil, garlic, rosemary, thyme, salt, sugar, and
pepper until well combined. Spread the tomatoes onto a rimmed baking sheet and
bake until the tomatoes shrink to about half their original size, about 3
hours.
Remove the tomatoes from the oven and cool slightly. Discard the garlic cloves.
Spread the cheese evenly over the toasted bread rounds and top each piece with
approximately 4 roasted tomatoes. Arrange the bruschetta on a serving platter
and serve immediately.
Stuffed Meatballs
These bite-size meatballs have a surprise inside: a filling of tangy goat
cheese. Serve the meatballs on their own or with a bowl of warm tomato sauce
for dipping.
Makes 20 meatballs
Prep time: 25 minutes
Cook time: 23 minutes
¼ cup finely ground breadcrumbs
(made from hamburger buns)
(made from hamburger buns)
¼ cup reduced-fat milk
¾ pound ground lamb
¾ pound ground pork
¼ cup fresh flat-leaf parsley, finely chopped
1½ teaspoons fresh thyme leaves
1 teaspoon fresh oregano leaves,
finely chopped
finely chopped
1 teaspoon garlic powder
1 teaspoon kosher salt
1½ ounces fresh goat cheese
Position a rack in the center of the oven and preheat the oven to 350 degrees.
Line a large baking sheet with parchment paper.
Mix the breadcrumbs and milk together in a small bowl. Set aside to soak for 5
minutes.
Mix the breadcrumb-milk mixture, lamb, pork, parsley, thyme, oregano, garlic
powder, and salt together in a large bowl until well combined. Shape the meat
into 20 golf ball–size meatballs. Poke a small hole in the center of each meatball and push
approximately ¼ teaspoon of the cheese into the center of each one. Reshape the meatballs.
Arrange the meatballs on the prepared baking sheet and bake until browned and
cooked through, about 23 minutes. Cool the meatballs for 5 minutes. Arrange the
meatballs on a platter and serve immediately.
Caramel Corn
Send guests home with a nostalgic party
favor: brown bags of crunchy, lightly sweetened caramel corn.
Use natural flavored popcorn for this dish, as butter-flavored
popcorn will yield less than desirable results.
Makes about 10 cups
Prep time: 15 minutes
Cook time: 1 hour
nonstick cooking spray
1 3½-ounce package plain
microwave popcorn, popped
according to package instructions
microwave popcorn, popped
according to package instructions
1 cup packed dark brown sugar
5 tablespoons unsalted butter, melted
3 tablespoons light corn syrup
¼ teaspoon salt
2 tablespoons water
1 teaspoon ground cinnamon
½ teaspoon baking soda
1½ teaspoons vanilla extract
1 cup pecans, lightly toasted and roughly
chopped
Position the rack in the center of the oven. Preheat the oven to 250 degrees.
Line a 9-by-13-inch baking pan with parchment paper.
Sparkling
Sorbet Cocktail
Sorbet Cocktail
A tiny scoop of sorbet stands in for a sugar cube in this nontraditional
champagne cocktail. Any flavor of fruit sorbet would be nice here, but I prefer
a raspberry or lively lemon sorbet.
Makes 1 cocktail
Prep time: 5 minutes
1 scoop fruit sorbet
(about 1 tablespoon)
(about 1 tablespoon)
chilled sparkling wine
Scoop the sorbet into the champagne flute. Float the sparkling wine over the top
and serve immediately.
Spice-Glazed Pecans
Pour guests a glass of bubbly and set bowls of these spicy-sweet nuts out when
they arrive. Then, let them snack and sip with gusto while you sneak away to
put the finishing touches on the party spread.
Makes 4 cups
Prep time: 10 minutes
Cook time: 30 minutes
2 egg whites
½ cup packed dark brown sugar
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon cayenne pepper
4 cups pecan halves
Position the rack in the center of the oven. Preheat the oven to 325 degrees.
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk the egg whites, brown sugar, cinnamon, salt, and cayenne
together. Using a rubber spatula, gently mix in the pecans until evenly coated.
Spread the pecans on the prepared baking sheet and bake, stirring with a
heatproof spatula every 10 minutes, until fragrant and deep brown, about 30
minutes.
Remove the pecans from the oven and pry them apart with two forks while they are
still warm. Cool the pecans on the baking sheet. Serve immediately or store in
an airtight container at room temperature until ready to use. The pecans will
keep for about 1 month.
—Adapted from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style
by David Guas and Raquel Pelzel
Coat a large mixing bowl with nonstick cooking spray. Pour the popcorn into the
bowl. Pick out any unpopped kernels and discard.
In a medium saucepan, whisk the brown sugar, butter, corn syrup, salt, and water
together. Bring the mixture to a simmer over medium-high heat. Continue to
simmer, whisking often, until a candy thermometer inserted into the mixture reads 250 degrees, about 4 minutes. Immediately remove the saucepan from the heat and whisk in the cinnamon, baking soda, and vanilla. Quickly pour the hot caramel over the popcorn.
simmer, whisking often, until a candy thermometer inserted into the mixture reads 250 degrees, about 4 minutes. Immediately remove the saucepan from the heat and whisk in the cinnamon, baking soda, and vanilla. Quickly pour the hot caramel over the popcorn.
Using a rubber spatula, gently fold the caramel into the popcorn,distributing it
as evenly as possible. Stir in the pecans and transfer the popcorn to the
prepared baking pan.
Bake for 1 hour, stirring and turning the popcorn with a heatproo spatula every
20 minutes. Remove the popcorn from the oven and let cool for 20 minutes.
Gently break up the popcorn and serve or store in an airtight container for up
to 5 days.
—Adapted from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel
