Cocktail Party Canapés

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE (FOOD TV)

Makes 20

4 ounces soft goat cheese 2 tablespoons heavy cream, approximately 1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried 1 1/2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon fresh chives, minced Freshly ground black pepper 1 large head endive, or 2 small heads Sweet paprika, optional In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling. Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate. Back To The Index Mussels in Saffron: Cozze al Zafferano (Mario Batali) Serves 8-12   2 pounds small Prince Edward Island mussels, bearded and scrubbed 1 onion, finely chopped 3 sprigs parsley 1 cup white wine 1 sprig thyme 1 bay leaf Black pepper 1 teaspoon saffron threads, chopped and dissolved in 1/4 cup white wine 2 tablespoons extra-virgin olive oil In a large sauté pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat. Continue cooking, shaking the pan occasionally, until the mussels have all opened. Remove from heat and take the mussels from the pan with tongs, setting them aside in a bowl. Reserve the cooking liquid. Once the mussels are cool enough to handle, remove one half of each shell and discard. Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl. Strain this liquid, as well as the liquid from the sauté pan, and combine in the sauté pan. Reduce by 2/3 over high heat, then remove from heat, and set aside to cool. Once it is cooled, arrange the chilled mussels on a tray and drizzle over the chilled mussels and serve. (For easy handling, pierce each mussel with a fancy toothpick.) Back To The Index SPICED SALMON GRAVLAX WITH MUSTARD DILL SAUCE (CHEF ERIC ARROUZE) Serves 12 Don't be intimidated--This is really easy, but just takes some time to cure the salmon For the fish: 1 piece of 4 pounds salmon filet with the skin (cleaned, scaled, bones removed) 3 cup coarse salt 6 cup sugar 2 bulbs of fresh fennel (white part only), chopped 2 tablespoon dried Juniper berries, smashed a bit 5 tablespoon dried black pepper corns 3 tablespoon ground cumin 2 tablespoon ground anise seed* 1 cup fresh dill (finely chopped) 2 oranges cut in thick slices 4 lemons cut in thick slices For Mustard Dill Sauce: 1/2 cup Dijon mustard 1/2 cup sour cream 1/2 cup Brown sugar 1/4 cup chopped fresh dill *Ground anise seed can be found at the Great American Spice Company. Make the Gravlax: Mix all ingredients, (except the salmon). It should be well mixed. On a tray, place a layer of the mixture (1 inch thick); place the salmon (skin side down) on it. Cover the top and the sides of the salmon with a heavy layer of the rest of the mixture. Wrap the whole tray tightly with plastic wrap, and refrigerate for minimum 3 to 4 days before carving. This will depend on the thickness of the filet. (The Gravlax will exude juice, so if you can get a tray with a higher side it would be good or you will have juice in your refrigerator that you will have to clean.) Carve the Gravlax: Once the Gravlax is cured, remove all the curing mixture residue before carving.  Carving should be done by placing the fish, skin side down, on a carving board and slice it very thin on the diagonal, detaching each slice from the skin. (Make sure your slicing knife is very sharp.  A knife with a long thin blade is ideal.) Make the Sauce: Make the mustard dill sauce the day you are serving the Gravlax, by combining all ingredients together. If your Gravlax came out more or less sweet than you wanted, you can adjust for it by using more or less sugar/mustard in the dressing. If the sauce seems too heavy then adjust with a little oil or water. The Gravlax can be served either on bread with mustard sauce or with the sauce on the side. Back To The Index STUFFED JALAPENOS Makes 24 (Make Ahead: The stuffed jalapenos can be refrigerated up to 1 day. Let them sit at room temperature for 20 minutes before baking.) 12 small to medium jalapeno chilies (preferably with stems attached) 8 ounces cream cheese, at room temperature 1/2 cup shredded cheddar cheese 4 thin slices Black Forest ham, chopped fine 1 tablespoon lime juice 1 teaspoon chili powder 2 scallions, chopped fine 1/2 teaspoon salt Adjust oven rack to middle position and heat oven to 350F degrees. Cut each jalapeno lengthwise through the stem (you should end up with 2 complete halves) and remove ribs and seeds. Combine cream cheese cheddar, ham, lime juice, chili powder, scallions, and salt in a bowl. Fill each jalapeno half with cheese mixture. Place jalapenos on a parchment-lined baking sheet. Bake until filling is hot, about 20 minutes. Cool slightly and serve warm. Back To The Index OLIVES BAKED IN RED WINE Makes 6 Servings   1 cup unpitted Kalamata olives or other brine-cured black olives 1/2 cup dry red wine 1/4 teaspoon fennel seeds, coarsely crushed 1 garlic clove, thinly sliced 2 teaspoons olive oil Up to 3 days before, mix all ingredients and put in the refrigerator.  When ready to use, preheat oven to 325°F. Bake uncovered until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm. Back To The Index CURRIED STUFFED EGGS Makes 12 6 hard-cooked large eggs 1 1/2 tablespoons mayonnaise 1 1/2 tablespoons plain yogurt 1 1/4 teaspoons curry powder 1/4 teaspoon ground cumin 1 teaspoon bottled Major Grey's chutney, large pieces minced 1 scallion, chopped fine 1/2 teaspoon fresh lime juice Tabasco to taste Garnish: thinly sliced scallion green   Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Just before serving, garnish eggs. Back To The Index PROSCIUTTO AND FOIE GRAS ROULADES WITH FIG COMPOTE (DAVID WALTUCK) Makes about 3 dozen 1/2 pound dried figs, stems discarded 3/4 cup dry red wine 1 tablespoon port 1 1/4 teaspoons balsamic vinegar 1 teaspoon honey 1/4 pound paper thin sliced prosciutto (best is Prosciutto de Parma) 1/4 pound foie gras mousse, at room temperature* *Available at Dartagnan or high end grocery stores like Wegman's In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil. Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 minutes. Let cool, then puree in a food processor. Transfer 1/2 cup of the fig compote to a pastry bag fitted with a 1/2-inch round tip (or see parenthetical note below). Reserve the remaining compote to serve with cheese or cured meat. Cover a baking sheet with plastic wrap. Overlap the prosciutto slices on the plastic to form a 9-by-12-inch rectangle. Using an offset spatula, spread the foie gras mousse over the prosciutto in a very thin layer. Pipe the fig compote along one 9-inch edge of the rectangle (could just spoon a rounded row of it at the end as well). Beginning there, roll up the prosciutto tightly, using the plastic wrap to guide you. Wrap the prosciutto roll in plastic and refrigerate until firm, at least 2 hours. To assemble the roulades, slice the prosciutto roll on the diagonal 1/8 inch thick and set the slices on a serving platter. Garnish platter with some curly parsley. (The unsliced prosciutto roll can be refrigerated overnight.) Back To The Index CRAB TRUFFLES SERVES 8-12 1 pakage(8 ounce) jumbo lump crabmeat 1 tablespoon stone ground mustard 1 tablespoon mayonnaise 1 tablespoon lemon juice 1 tablespoon fresh chives 1 tablespoon fresh Parsley 1 teaspoon Worcestershire sauce 1 egg 2 1/2 ounce Boursin Cheese (about1/2 cup) 2 cups unseasoned breadcrumbs Nonstick cooking spray Preheat oven to 350 degrees. Combine all ingredients (except breadcrumbs) in small bowl (mixture will be runny). Form into 1-inch clusters. Roll in breadcrumbs, forming truffles. (Add a bit more breadcrumbs if you cannot get into a ball for rolling.) Spray baking sheet lightly with nonstick cooking spray. Place truffles on sheet; bake 15 min. Back To The Index BAKED BRIE CUPS Makes 30 1/3 cup red currant jelly 2 (2.1 ounce) boxes frozen mini phyllo cups 1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into 1/2-inch cubes 1/4 cup coarsely chopped smokehouse almonds Adjust oven rack to middle position and heat oven to 350F. Spoon 1/2 teaspoon jelly into each phyllo cup. Place 1 piece of Brie in each cup and sprinkle with 1/4 teaspoon almonds. Place phyllo cups on parchment-lined baking sheet. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm. (The filled cups win keep up to 2 days in the refrigerator or 1 month in the freezer. If frozen, defrost for 20 minutes before baking.) Back To The Index ROAST BEEF CANAPÉS Makes 12 12 slices dark pumpernickel or rye cocktail bread 1/2 cup garlic-flavored Boursin cheese, at room temperature 1/4 pound very thinly sliced rare deli roast beef 1/2 cup jarred roasted red peppers, cut into 1/4-inch strips 3 tablespoons chopped fresh dill or tarragon Spread each piece of bread with some Boursin cheese and top with 1 piece roast beef (sort of mounded). Top with 2 pepper strips and sprinkle with dill or tarragon. (The canapés can be refrigerated for up to 4 hours. Bring to room temperature before serving.) Serve. Back To The Index DEVILED EGGS WITH SMOKED SALMON AND GREEN ONIONS Makes 12 Potato can be used to replace half of the yolks to cut fat and cholesterol.  You can also use all the eggs and delete the potato for a richer canapé.   1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch pieces 6 large eggs 1 tablespoon olive oil (preferably extra-virgin) 1 tablespoon fresh lemon juice 2 teaspoons whole-grain Dijon mustard 4 tablespoons minced smoked salmon (about 1 ounce) 3 tablespoons finely chopped green onions   Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato. Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper. Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. MAKE AHEAD: Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions. Back To The Index ROASTED PERSIMMONS WRAPPED IN PANCETTA