Good Eating's Party Snacks And Appetizers: Simple To Make And Easy To Share Hors D'oeuvres, Desserts And Cocktails PDF
Preview Good Eating's Party Snacks And Appetizers: Simple To Make And Easy To Share Hors D'oeuvres, Desserts And Cocktails
Good Eating’s Party Snacks and Appetizers Chicago Tribune Staff Copyright 2012 by the Chicago Tribune All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or me- chanical, including copying, recording, or by any information storage and retrieval system, without express written permis- sion from the publisher. Chicago Tribune Tony W. Hunter, Publisher Vince Casanova, President Gerould W. Kern, Editor R. Bruce Dold, Editorial Page Editor Bill Adee, Vice President/Digital Jane Hirt, Managing Editor Joycelyn Winnecke, Associate Editor Peter Kendall, Deputy Managing Editor Ebook edition 1.0 August 2012 ISBN-10 1-57284-429-9 ISBN-13 978-1-57284-429-2 Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information visit agatepublishing.com. TABLE OF CONTENTS ABOUT THIS BOOK DIPS AND SPREADS Herbed Cheese Spread Roasted Red Pepper Dip Olive and Sun-Dried Tomato Spread Bean and Ham Dip with Garlic and Rosemary Creamy Basil-Onion Dip BLT Dip Smoked Salmon Mousse SNACKS TO SHARE Oven Caramel Corn Popcorn Granola Snack Chili-Cheese Snack Artisanal Cheese Ball Exotic Fondue with Crudites APPETIZERS AND SMALL PLATES Prosciutto Parmesan Puffs Won-Ton Chicken Bites Mini Lamb Meatballs with Hummus Bacon-Wrapped Dates with Chorizo and Red Pepper Sauce Mexican Pinwheel Appetizers Vegetable-Stuffed Deviled Eggs Polenta Cakes with Tomato Jam and Goat Cheese Bacon Cheese Toasts Steak and Arugula Crostini Spicy Black Bean Sliders Tuna Sliders Cheese and Rye Cocktail Sandwiches Snappy Sausage and Cucumber Rounds with Mustard Open-Face Beef Sandwiches with Horseradish Butter SAVORY TARTS AND PIZZAS Asparagus Tart Brie and Tomato Flamiche Artichoke and Pesto Pizza Eggplant Pizza SALADS Pear and Mint Salad Mixed Greens with Spiced Almonds and Chutney Dressing Kale ‘Caesar’ Kale Salad with Farro, Dried Fruit and Blue Cheese Green Bean, Black Bean and Black-Eyed Pea Salad Lentil Salad with Lemon Dressing Slim Summer Potato Salad Baked Potato Salad Fingerling Potato Salad with Tarragon Potato Salad Nicoise Curried Sweet Potato Salad with Golden Raisins and Toasted Almonds Escarole, Chicken and Squash Salad with Dates and Walnuts Orzo Salad Ham, Orzo and Sun-Dried Tomato Salad Italian Shrimp and Fennel Salad Oriental Pasta-and-Lentil Salad Fast Farfalle Salad BREADS, SCONES AND MUFFINS Irish Scones Mocha Scones Cherry Bran Muffins Applesauce Muffins Blueberry Orange Bread Bananakin Bread Fruit and Nut Bread COOKIES AND BARS Greek Sugar Cookies Lemon Delights Little Walnut Cookies Chocolate Marshmallow Popcorn Balls Pretzel Popcorn Cookies Caramel Pecan Bars Butter Crumb Cheesecake Cookies Glazed Apricot-Almond Cookies Hazelnut Orange Fingers in Chocolate Amaretto-Apricot Chews DESSERTS Dessert Bruschetta Apricot and Yogurt Parfait with Salted Pistachio Brittle Chocolate and Spiced Orange Sorbet Chocolate Pudding with Pretzel Crunch Lemon Mascarpone Panna Cotta with Peach and Berry Compote Summer Cakes with Peach and Berry Compote Berry Tart Quick Puff Pastry Rustic Jewel Strawberry Tart Graham Streusel Coffee Cake Streusel-Topped Blueberry Cake Key Lime Pudding Cake Rum and Coconut Pudding Cake NONALCOHOLIC DRINKS Pink Rhubarb and Lemongrass Lemonade Fruit Smoothies The Ultimate Iced Coffee COCKTAILS Fruity Cranberry Sangria Red Sangria Orange Bouquet Batida Negroni Beachcomber Cosmopolitan Berta Mango Citrus Splash Dark and Stormy Cranberry Fizz Apricot Brandy Cocktail Sparkling Berry Kicky Coffee SOURCES Photo Credits ABOUT THIS BOOK The recipes in this book were selected from 25 years of the Chicago Tribune’s best food reporting. Several of the recipes were created in the Tribune test kitchen. Many of the recipes include nutrition information to aid in menu planning. DIPS AND SPREADS Herbed Cheese Spread This easy spread can be made ahead of time to ease party preparation. Spread on crostini, endive spears or celery sticks. Prep: 10 minutes Makes: about 1 1/2 cups 11 ounces soft goat cheese 1/4 to 1/2 cup whipping cream 1/2 teaspoon salt Freshly ground pepper 2 green onions, finely chopped 2 to 3 tablespoons finely chopped fresh herbs, such as chives, parsley, tarragon Mash cheese in a bowl with a fork or hand mixer while adding the cream, 1 tablespoon at a time, until mixture is light and spreadable. Stir in salt, pepper, onions and herbs. Serve at room temperature. (Keeps in the refrigerator for up to three days.) Nutrition information Per serving: 44 calories, 75% of calories from fat, 4 g fat, 2 g saturated fat, 9 mg cholesterol, 0 g carbohydrates, 2 g protein, 97 mg sodium, 0 g fiber Assorted dips for a crowd Roasted Red Pepper Dip This dip from the Tribune’s Joe Gray is easily adaptable with more garlic or chopped herbs, if you like. Try it with toasted Ital- ian bread slices or your favorite chip. Preparation time: 15 minutes Cooking time: 30 minutes Yield: 3/4 cup 3 large red bell peppers 2 cloves garlic, unpeeled 1/2 to 1 cup ricotta cheese, drained 1/2 to 1 teaspoon salt 1. Heat broiler or grill. Roast the peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small brown paper bag (or place in a bowl; cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in bowl of a food processor; squeeze roasted garlic out of skins into the bowl. Pulse until nearly pureed. 2. Add 1/2 cup of the ricotta cheese and salt to taste; pulse until well blended, adding more cheese, if needed for dipping consistency. Nutrition information Per tablespoon: 31 calories, 38% of calories from fat, 1 g fat, 1 g saturated fat, 5 mg cholesterol, 3 g carbohydrates, 2 g protein, 107 mg sodium, 1 g fiber Olive and Sun-Dried Tomato Spread This intense spread requires a minimum of perishable ingredients and preparation time, yet it encourages repeat samplings wherever it appears. Maybe it’s the salt, maybe it’s the garlicky kick, or maybe party-goers appreciate its ability to stay put on a cracker or bread round: It’s unlikely to dribble onto your outfit regardless of how violently you gesture to the host that your glass needs refilling. It can be made the day ahead, but be sure to reserve a few parsley sprigs to dress up this dark reddish- brown concoction. — Andy Badeker Preparation time: 15 minutes Yield: 3 cups, about 12 servings Combine tomatoes, olives, parsley, garlic and pine nuts in bowl of food processor. Pulse to blend. Add enough reserved oil to achieve spreadable consistency. Season with pepper. Serve with crackers or bread rounds. Nutrition information Per serving: 70 calories, 71% calories from fat, 6 g fat, 0.8 g saturated fat, 0 mg cholesterol, 155 mg sodium, 2 g protein, 3.6 g carbohy- drate, 0.9 g fiber Bean and Ham Dip with Garlic and Rosemary Carol Mighton Haddix uses this as a dip for thick chips or as a spread over slices of toasted baguette. Preparation time: 15 minutes Yield: 1 1/2 cups 4 cloves garlic 2 sprigs, rosemary, leaves removed, 1/2 chopped 1/2 red onion, coarsely chopped 1/2 cup coarsely chopped, smoked ham 1/4 teaspoon red pepper flakes, optional 2 cans (15 ounces each) cannellini or navy beans, drained, rinsed 1/2 teaspoon coarse salt Freshly ground pepper 1/4 cup extra-virgin olive oil Place garlic, rosemary, onion, ham and red pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute. Adjust seasoning. Nutrition information Per tablespoon: 55 calories, 44% of calories from fat, 3 g fat, 0 g saturated fat, 3 mg cholesterol, 5 g carbohydrates, 2 g protein, 116 mg sodium, 1 g fiber Creamy Basil-Onion Dip This dip from Renee Enna was inspired in equal parts by recipes from two cookbook authors: Sally Sampson and her cara- melized onion dip and Betty Rosbottom and her basil mayonnaise. Preparation time: 15 minutes Cooking time: 35 minutes Chilling time: 30 minutes Yield: About 1 cup 2 tablespoons olive oil 1 large sweet onion, thinly sliced 1 clove garlic, minced 1 tablespoon balsamic vinegar 2/3 cup light mayonnaise 1/3 cup low-fat yogurt, preferably Greek 1/4 cup finely chopped basil Freshly ground pepper Heat the oil in a large skillet over medium heat; add the onion. Cook, stirring often, until caramelized, about 30 minutes. Add the garlic and vinegar; cook, stirring, until garlic softens, about 5 minutes. Pour the onion-garlic mixture into a small bowl; stir in the mayonnaise, yogurt, basil and pepper to taste. Re- frigerate 30 minutes. Nutrition information Per tablespoon: 56 calories, 79% of calories from fat, 5 g fat, 0 g saturated fat, 4 mg cholesterol, 3 g carbohydrates, 0 g protein, 87 mg sodium, 0 g fiber BLT Dip This dip from Donna Pierce, inspired by the sandwich, always earns great reviews. Serve with pita crisps, kettle chips or toast points made from very thin slices of bread brushed with olive oil. Preparation time: 15 minutes Cooking time: 6 minutes Yield: 3 cups 4 slices bacon 3 green onions, thinly sliced 1/4 cup each: mayonnaise, low-fat Greek yogurt 1/4 cup arugula, chopped 1/4 teaspoon salt Freshly ground pepper 1 pint grape tomatoes, quartered 1. Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes. Transfer to a plate lined with a paper towel. 2. Combine the onions, mayonnaise, yogurt, arugula, salt and pepper to taste in a food processor; pulse until chunky, about 5 times. Transfer to a medium bowl. 3. Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes. Nutrition information Per tablespoon: 13 calories, 78% of calories from fat, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 0 g carbohydrates, 0 g protein, 32 mg sodium, 0 g fiber
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