Stewart - Martha Stewarts Appetizers

Copyright 2015 by Martha Stewart Living Omnimedia, Inc.

All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC.

Selected photographs and recipes appeared in previous Martha Stewart Living publications.

Library of Congress Cataloging-in-Publication Data

Martha Stewarts appetizers / editors of Martha Stewart Living. First edition.
pages cm
Includes index.
1. Appetizers. I. Stewart, Martha. II. Martha Stewart Living Omnimedia. III. Martha Stewart Living. IV. Title: Appetizers.
TX740.M283 2015
641.812dc23

ISBN9780307954626
eBook ISBN9780307954633

eBook design adapted from print book design by Gillian MacLeod
Digital Development by Penguin Random House

Cover photographs by David Malosh

All photographs by David Malosh, except the following:

v4.1
a + prh

In 1984 we published Hors dOeuvres, a lovely, useful book of recipes and entertaining ideas that enabled anyone to throw a great cocktail party with food that looked great, tasted delicious, and included many unique and unusual small bites. In 1999 we went a few steps further and published Martha Stewarts Hors dOeuvres Handbook, a much larger volume lled with new recipes, tips, building blocks, drinks, and party ideas that picked up where the rst book had left off.

Now were pleased to bring to you a new collection of recipes that reflects the new casualness we are all witnessing in home entertaining, a welcome relaxed approach to the serving of pre-dinner snacks, appetite enhancers, and small plates, accompanied by an interesting panoply of festive, flavorful cocktails that are easy to make and fun to serve.

This book, simply called Appetizers, is divided into five sections that are easy to understand and carefully designed to make the preparation of such Snacks, Starters, Small Plates, Stylish Bites, and Sips a joy. I encourage you to try all of the recipes as you maneuver your way through a year of celebrations, dinners, rites of passage, and other gatherings with friends and family. Revisit the cheese ball and make savory gougres, pureed vegetable dips that are addictive and healthy, four irresistible chicken wings, and many versions of the classic canap, to name just a few of our favorites.

Enjoy, and let us know your favorites!

keep the pantry stocked

Having basic and specialty items on hand means you can easily make appetizers for impromptu get-togethers and also get a jump-start when shopping for specific recipes.

make lists

Write down everything you will need: food, drinks, ice, plates and flatware, serving pieces, glasses, napkins, and any table decorations such as candles and flowers.

streamline the menu

Stick with one type of foodfor example, an Asian-style menu of dumplings, summer rolls, and negimaki; or an all-American spread with hot artichoke dip, deviled eggs, and lobster rolls.

choose recipes wisely

Avoid trying too many new dishes; instead, include some old favorites in the mix, or test-drive any youd like to serve before the event.

mix it up

Offer at least a few dishes that can be enjoyed by everyone, including options for those with food restrictions (e.g., vegan, nut-free, gluten-free).

think visually

Remember the presentationare the starters served on platters or in bowls? is there a nice variety of colors and textures?and choose appetizers that will please the eye as much as the palate.

front-load the work

Prepare as much food as you can ahead of time. Freeze-ahead dishes are especially helpful.

stick to your budget

Splurge on a few items if you like, and round out the menu with starters that are more affordable (seasoned popcorn or chips, for instance).

consider the drinks

Wine and beer are always appropriate, but a signature cocktail can really make a statement. Be sure to provide some nonalcoholic options.

relax and enjoy

A cool, calm, and collected host is always better company than someone whos rushing about. And remember: Its a party, not a competition.

Any experienced host (or caterer) will tell you that a well-organized approach is the key to throwing a memorable partyfor you and your guests.

Even if you are just having a couple of friends over for snacks and drinks, it pays to make a plan and stick to it. Just remember how much more relaxed youll be if you follow the timeline as much as possible and dont end up with too many day-of tasks.

settle on a menu

Choosing the recipes canand shouldbe one of the most enjoyable parts of throwing a party. Keep these considerations in mind:

Time of party: The hour of the event will help determine what type of food, and how much, to offer. The earlier the party, the lighter the food can be. See .

Guest count: The fewer the guests, the fewer the items youll need to serve. You can get by with two or three different starters at a party for six, whereas a celebratory event for 20 calls for a greater variety of hors doeuvres.

Tastes and textures: When serving multiple dishes, think about how the different foods will taste together. Spicy food is fine, but you dont want to overload your guests with too much. Similarly, youll want to offset rich foods with those that are fresh and light. And think about having a mix of crisp and crunchy, rich and creamy, tender and chewyeven hot and cold.

Recipe schedule: Choose dishes that can be prepared, partially or entirely, in advance. They should also be easy to replenish. Think about your kitchen and what each recipe requires (so you dont end up using all the burners at once, or with more baking sheets than your oven can fit).

Personal preferences: Odds are, if youre especially fond of something, your enthusiasm will spill over to your guests. Trends are fine to follow here and there, but dont overlook the appeal of all-time favorites like pigs in blankets, cheese balls, or a golden, bubbling baked dip.

establish a timeline

Chart the order in which youll prepare certain recipes at the outset, when theres still time for tweaks. Consider adding more dishes that can be prepared at the same time (for example, one on the stove and one in the oven).

For each recipe, start with when it will be served and work back to the present date, noting what can be made ahead, what needs to be done at the last minute, and everything in between.