appetizer

Color Crush

December 6, 2018 By Allison

I love a beautiful cheese board. I love savory and toothsome charcuterie. This holiday season, though, I’m making a departure from my savory standbys. This year, I want bright, crisp vegetables to take the place of the denser, fattier meats and cheeses that I usually serve.

As much as possible, I’m keeping fresh, chopped vegetables on hand—endives, bell peppers, celery, and cucumbers. And I’m experimenting with creamy and delectable vegetable dips that get their heft from tahini, nuts, or dairy. I am not depriving my guests or myself! My colorful combos make for a sturdy snack or a pleasing appetizer. They can also stand in for salad at dinnertime.

So what’s my strategy? I pull out the food processor and whip up a few dips. Since I keep my food processor in a storage closet, I make good use of it and prepare a few dips at once that will keep for several days in the refrigerator. I aim for different colors and textures in my vegetable and dip boards. Endives are a favorite dipper, due to their shape and their mild bitterness. Sliced bell peppers are always in the rotation. Everyone reaches for the whole wheat pita triangles. I favor under-appreciated celery.

I’ve found so many recipes for vegetable-based dips—all perfect in their own way—that I have yet to develop my own recipes. Below, you will find the links to three of my favorites, all of which will keep in the refrigerator for at least 4 days. Just make sure to give them a good stir and to freshen them with a little salt, pepper, or olive oil, if needed.

Roasted Butternut Squash Dip, Bon Appétit

Greek Goddess Dip, New York Times

Muhammara, New York Times (there are so many recipes for this Syrian spread on the internet!)

Savory Valentine Biscuits

February 11, 2018 By Allison

Heart-shaped cookies abound! In the spirit of the season, I developed a savory cut out cracker recipe for a Valentine aperitif. Since I forego frosting and sprinkles, this treat is relatively low maintenance.

My heart biscuits contain a few ingredients, two of which stand out: Parmesan cheese and Piment d’Espelette. Piment d’Espelette is a sweet, flavorful red pepper grown in a Basque village called Espelette. I bought mine in France, but it’s available dried and ground in specialty markets and online. I use it anywhere I’d use black pepper—in vinaigrettes, on roasted vegetables, and sprinkled on soup. It’s a little deeper and sweeter than black pepper. And it’s so pretty. The subtle, red pepper flakes make my rustic crackers worthy of Valentine’s Day.

If you don’t have Piment d’Espelette in your spice drawer, I suggest using ground pink peppercorns. They lend a deep pink-purple hue to the crackers and taste just as delicious.

What should you sip with your heart biscuits? Something bubbly: Champagne, Prosecco, a white beer, or sparkling water with a twist of lime. Happy Valentine’s Day!

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Skimping on Dessert

September 30, 2017 By Allison

When I entertain, I almost always favor savory over sweet. I’d rather linger over a few small bites before dinner than serve a rich dessert after dinner.

This week, my selection of amuse-bouches required some foresight, but the elements came together easily. I served small portions of quinoa and farro salad with pickled fennel, a white tuna mousse with basil on small crackers, and roasted almonds.

Here’s my strategy for pulling together a harmonious appetizer tray:

The day before your dinner party
*Take stock of your materials. Do you have a sizeable serving tray or platter? Do you have verrines (small glasses), little jars, or shot glasses to serve soup or salad? No worries if you need to mix and match—it adds character and charm. Pull out bread plates, if you have them, and try to get your hands on some square cocktail napkins.

*Make a grain salad or soup. They will both taste even better the day of your gathering. I served this delightful and easily adaptable salad.

*Make a recipe of roasted almonds. I share my recipe at the end of this post. If you don’t have time to roast your own nuts, grab some at the grocery store.

The day of your dinner party
*Lay out your tray and accoutrements.

The hour before your dinner party
*Taste and freshen your soup or salad. Does it need a splash of oil or vinegar? Maybe some salt and pepper? Spoon into serving dishes and garnish with fresh herbs.

*Spread any dips on crackers or thinly sliced baguette. I served this mousse.

*Take a moment to prepare your tray. Resist the temptation of overcharging it with food and decoration. The goal is to whet your guests’ appetites, not stuff them before dinner.

When your guests arrive
*Begin your evening with the aperitif of your choice—sparkling wine, sparkling water, fruit juice, and bourbon are good choices.

*Enjoy conversation and pretty snacks with your guests before the main course. Slip away when you need to put the finishing touches on dinner.

For dessert
*If you served a generous tray of appetizers, don’t feel obligated to prepare a substantial dessert. This week, I finished my dinner party with small madeleine cakes that I had in the freezer.

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