Good Eating's Party Snacks And Appetizers: Simple To Make And Easy To Share Hors D'oeuvres, Desserts And Cocktails

87 Pages·2012·1.081 MB·English

by  Recorded Books, Inc.;Staff, Chicago Tribune

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