Sockeye Salmon Appetizer

What fun that Thanksgiving and the beginning of Hanukkah are converging this year! I feel so blessed to have been invited to a dinner where our backgrounds cross paths and we all get to break bread as thankful Americans.

Our hosts allowed as how this would be a traditional Thanksgiving menu but, when I was asked to bring appetizers, it seemed like I could be somewhat creative with a nod to a traditional Jewish meal of lox and bagels.

Instead of bagels (after all, this is an appetizer) I'm using small loaves of pumpernickel and rye because they are hearty, flavorful and firm -- even a thin slice doesn't require toasting.

With the bread choice solid, it was off to the Oregon Lox Company for some sockeye salmon, then to pick up some Nancy's cream cheese, another local specialty.


I've had something like this before, but never had a recipe so the day has been full of trial and error. Tasty trial and error, but still. Anyway, I think I've settled on a flavorful combo so I thought I would take a picture and share my recipe. The dill and capers are what set this apart. The shallots can be replaced with caramelized onions, but don't forget the capers. Seriously.

As I count my blessings this year, I'm wishing you the happiest of Thanksgiving and Hanukkah celebrations.    





Time: 20 minutes
Yield: 24 appetizers
Level: Easy

Baked Jalapeño Poppers Three Ways

I love Summertime! Like that old song says,  the livin' is easy. Entertaining is casual and serving small bites, made with the freshest ingredients, is exactly what I love to do. These are such versatile appetizers that you can make one batch and that appeals to three different palates. Okay, three different - spicy loving - palates.

I decided to experiment with a few different fillings this time. The first is a light version with cream cheese and Greek yogurt dipped in egg and panko crumbs. The second, a more traditional version, is filled with cream cheese, and topped with grated cheddar. The last, I call them Heavy J's,  are filled with cream cheese and cheddar then wrapped in bacon.

When I made these, I wanted a variety so I divided the ingredients and prepared them all at once. If you have a preference the recipe is easily multiplied (or divided) to meet your tastes and needs.

A few tips: Gloves. Use them. Jalapeño oil is a slow burn that will last under your fingernails for days. If you forget, use dish detergent (like Dawn soap) and COLD water to dissolve and remove the oils. Another tip, let them rest when they come out of the oven. They really are molten. Give them at least 5 minutes to cool and to let the cheese set. 
Enjoy!


Time: 30 minutes
Level: Easy
Yield: 16 poppers

Edamame Dip

Edamole? Guacamame? I couldn't decide what to call this stuff!
 
Living in the Pacific Northwest has introduced  me to a lot of new foods and turned me away from others; at least seasonally. Take avocados for example, I love them but I can't find them here except in the summer months. Other times of the year we get them from far-off places where they're shipped unripe and never ripen properly. They should be soft and flavorful. I've used all the time-honored tricks (in a bag, at room temp, wrapped in newspaper with an apple slice added) but it just isn't the same. My best efforts produce soft, flavorless avocados and the guacamole is little more than disappointing green stuff on a chip.

So, with Memorial Day weekend coming up, I decided to try replacing the avocados with edamame. They're available frozen year-round and some folks are having luck growing them here, in Oregon. If you're interested in planting these in your garden I suggest you read this first. Mother Earth News will walk you right through it!
For this recipe, you'll need a food processor. I started out with my favorite guacamole recipe and learned that a few tweaks made for a more flavorful and creamy dip. I hope you enjoy this one.


Time: 1 hour
Yield: A lot!
Level: Easy  
 

Spring Brunch Mini Pie

Are you looking for brunch ideas for Mother's Day? How about adding these mini pies to the menu. They're very easy to make and you can play with the ingredients according to Mom's taste. My version is all about cheese with some flavorful pepperoni added to give it a little zest. If you knew my Mom, you'd know how much she appreciates a little zest -- in her food and her life!

I made these in ramekins that are 5 inches in diameter and only 1 1/2 inches deep. They cook quickly and are removed from the ramekins before serving.

Serve this with asparagus and mimosas.

Time: 1 hour
Level: Average
Yield: Makes two 5" mini pies

Caramelized Onion and Chèvre Tartlets

Looking for an appetizer when dinner is a long way off? Try these. The combination of caramelized onions, chèvre and dried apricots make this sweet and somewhat savory, so they have wide appeal.

The agrodolce sauce is optional but try it - especially if you haven't had it before. It's easy, versatile and a few drops go a long way. You'll have some left. I don't recommend trying to divide the recipe. You can enjoy it later on veggies, meat (I like this version on pork) or - OMG - grilled pineapple.

As far as the pan goes, you have options. I used a shallow muffin pan, but you can use a cupcake pan, a mini muffin pan or a proper tartlet pan. Whatever works for you will be fine, just keep an eye on the time while they're in the oven so they don't burn. 

A word about the crust. I like to make it from scratch but if you're low on time, and are planning to use a prepared pie crust, I recommend making a large rustic tart. Place the dough on a baking sheet, layer the ingredients in the center and leave a 2" border. Fold the extra dough loosely toward the center and bake as directed on the package for a single layer pie crust.



Time: 1 hour 45 minutes (includes making the dough).
Level: Average
Yield: 12 tartlets or 1 tart

Small Bites 4: Smoked Salmon and Chevre Quesadilla

Here's a final appetizer idea for your northwest New Year's Eve party.
Of course, you will want to use wild-caught salmon or steelhead, local organic chevre and the spiciest red onion you can find!
This recipe is good with salsa but I like to serve it on it's own as a party appetizer.





Yield: 1 quesadilla
Serves: 4-8
Level: Easy

Small Bites 3: Gorgonzola and Brie Torté

This torté  is pretty and festive as well as being a very hardy appetizer. During the holidays, when the alcohol tends to flow, this dish is a good one to have on hand. A small amount will ensure something more substantial than holiday cheer is fueling your guests!






Yield: Serves 20-35
Time: 2 hours (including time to refrigerate)
Level: Average

Small Bites 2: Mushroom and Hazelnut Pâté

Appetizers account for some of my favorite adventures in the kitchen. It seems like everyone can find something to nosh while the party is going on. Unlike dinner, there are sure to be plenty of small bites without any single item dominating the party. 

I discovered a vegetarian pâté similar to this at a wine tasting at Tyee Vineyard.  That was years ago, and I regretted not getting the recipe at the time. On the other hand, it's been great fun experimenting with combinations and amounts over the years. I've finally settled on this one. I hope you like it!

Time: 45 minutes

Yield: 8 servings

Level: Easy

Small Bites 1: Bacon-wrapped Dates with Hazelnuts

Since New Year's Eve is around the corner, I thought I would post a few appetizers that are sure to please and easy to make.

This one has been popular for many years - I certainly didn't invent it -  but they're usually stuffed with almonds.
I decided to try hazelnuts instead. They are a little more difficult to stuff but the hazelnuts work well with the sweetness of the dates, so I think it's worth the effort. If necessary, chop the hazelnuts into quarters.

Yield: Makes 12

Time: 25 min

Level: Easy

Caponata

If you're not familiar with Caponata, think of a Sicilian version of chutney; or maybe ratatouille -- made into a condiment.

Here in Oregon I find that the eggplant is available just about the same time the tomatoes are losing their summer glow, that's the time to act.

The flexibility of this recipe is awesome. Its cornerstone is eggplant but you'll add olives, celery, capers and other fresh vegetables that complement each other and add to its complexity. It's savory, sweet and sour all at once. This dish is best eaten the next day, when the flavors have developed. It keeps for several weeks as long as it's refrigerated. A little goes a long way and it's safe to say that it's not for the faint palate. Serve it on crostini, or put a spoonful on fish. Lively and bursting with flavor, this one is delish!

There's a fair amount of prep to this recipe, so put on some good music, sharpen your knife and enjoy cooking.


Total Time: Approx 3.5 hours
Yield: Approx 40 servings as a condiment
Level: Average

Almond Encrusted Brie with Jalapeño Jelly

This time of year I find myself looking for healthy appetizers that are easy to make. I found this recipe at the deli where I bought the cheese and it's become a favorite of my wheat-free friends. 

I like the rustic feel of this appetizer and I serve it with with fresh figs and apples but it doesn't hurt to have some crackers or a baguette on hand.




Total Time: 45 minutes prep + 4 hours to chill
Yield: 8-10 servings
Level: Easy