Pamela Sheldon Johns - 50 Great Appetizers

50 Great Appetizers copyright 2008 by Pamela Sheldon Johns and Jennifer Barry Design. Photographs copyright 2008 by Joyce Oudkerk Pool.

All rights reserved. Printed in Singapore. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. For information, write Andrews McMeel Publishing, LLC, an Andrews McMeel Universal company, 1130 Walnut Street, Kansas City, Missouri 64106.

Concept and Design: Jennifer Barry Design, Fairfax, California
Production Assistance: Kristen Hall
Food Styling: Pouk
Cover photography by Joyce Oudkerk Pool

E-ISBN: 978-0-7407-9019-5

Library of Congress Cataloging-in-Publication data is on file.

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Everyone loves tasting lots of different little things! My favorite party to give or to go to is an appetizer party. Starters, amuses-bouche, antipasti, hors doeuvres, mezes, antojitos, dim sum, tapas, canaps, finger foodsno matter what you call them, almost every culture has some kind of appetizer. By definition, an appetizer is a food served before a meal to stimulate the appetite. These little tidbits of food literally get the juices flowing and signal that there may be more to come.

I am about to give you my best entertaining secret. It is the one that causes everyone to walk into my house with their mouth watering and the thought that Pamela is a great cook: No matter what I am serving, just before my guests arrive, I cook something that will fill the house with tantalizing food scents. Usually, I saut some onions or garlic, an irresistible aroma for the already hungry. In the holiday season, I caramelize a little sugar or drip some vanilla on a hot nonstick pan or simmer apple juice with cinnamon sticks in it. In the summer, I put hickory chips and one hamburger patty on the grill and fill the air with savory essences that would make a vegetarian crave meat. I am shameless when it comes to feeding people and exceedingly satisfied when they ask for seconds.

Start your planning with the invitations, and be sure to request an RSVP so that you will have a somewhat accurate count of the number of guests. Decide on your theme and what type of party you will have. Appetizers can be the main event of a party, the teasers before a meal, or the first course of a sit-down repast. In planning your menu for any of these possibilities, you should choose a range of recipes with a good diversity of ingredients, colors, temperatures, levels of spiciness, and textures.

The more variety, the more interesting the table is, but you can make yourself crazy if you try to do too many things. Supplement the assorted platters with baskets of breads, chips, and bowls of nuts. A cheese tray is an easy way to fill out a table; an assortment of Cheddar, smoked provolone, blue cheese, a wedge of Brie, and a basket of sliced breads is always popular. Have a supply of back-up goodies in your pantry in case you come up short olives, tapenade, pickles, crackers, and salsas are foods that wont spoil if you dont use them and will keep your party from being spoiled if you need them.

Take into consideration any guests with unique needs, such as children. Its fun to make a special little table just for the kids, with tea sandwiches, fruit, crackers, and cheese. Dont forget about the vegetarians; a beautifully displayed platter of crudits will please everyone. If you are expecting several vegetarians, provide a separate table with just vegetable dishes that they and everyone else can choose from

Once your menu is planned, determine which dishes can be made ahead and what needs to be cooked or assembled at the last moment. Dont try to do all of your recipes at the last minute; have some dishes already prepared so that youre not rushing at the last minute. For example, most dipping sauces and marinated foods can be prepared a day before

With your timeline in place, you can make your shopping lists. To calculate quantities for a party, the rule of thumb is 8 to 10 portions per person for an

appetizers-only party. If a meal is to follow, reduce these portions by half.

At least a week before the party, ask yourself a few questions: Will you need to rent dishes, glasses, eating utensils, tables, linens, chairs, chafing dishes, and serving utensils? Do you have enough refrigeration? Will you use disposable eating utensils? Will you need staffing to help park cars, cook, serve, and/or clean up? Is weather a concern, and do you have an option if it rains? Yes, thats a lot of questions, but its better to think of these things in advance.

Presentation is very important. Consider using edible garnishes, such as olives, cheeses, bread sticks, grapes, figs, strawberries, and tangerine slices. Display appetizers on beds of lettuce leaves, edible flowers, or sliced citrus or tomato. Instead of traditional trays, make use of handsome wooden cutting boards, slabs of marble, and decorative mirrors. Give your table several layers of height by using cake stands, small boxes draped with linens, and floral arrangements. If you have a number of different sauces and dips, make name tags describing what they are.

Set up a beverage station; self-service is the easiest, but it still needs to be monitored to keep clean glasses, ice, and plenty of drinks available, including water and nonalcoholic beverages. Music, live or recorded, gives a party its tone.

Once you have your serving tables set up, have extra serving platters already assembled in the kitchen to exchange for empties when needed. Its usually easier to keep the hot and cold foods in separate serving areas to make it easier to replenish.

Please remember food safety: food should remain at room temperature for a maximum of 2 hours, or 1 hour at the most on a hot day. Be aware of what ingredients are in your dishes, even those you have purchased, in case there are people with allergies or special diets.

Most of the following recipes serve 8 people (with 2 or 3 portions per person) and can be easily doubled or tripled. Here are some thematic menus, along with serving and decorating suggestions.

Papaya-Avocado Salsa with Quesadilla Triangles

Tortilla Rolls with Corn & Black Bean

Salsa Lemon Chicken Escabeche

Roasted Poblano Chilies Stuffed with Shrimp & Crab

Add a basket of chips, some fresh tomato salsa, and guacamole. Garnish the platters with sprinkles of diced jicama, corn kernels, and diced red bell peppers. Suggested beverages: Mexican beer, margaritas, and sangra.

Antipasto platter: White Bean-Rosemary Crostini, Heirloom Tomato Bruschetta, Chicken Liver Crostini