Posted on: Wednesday, December 27, 2006
New Year's Eve party treats with a difference
McClatchy-Tribune News Service
For your New Year's Eve party, give some of these a try.
LITTLE RED AND GREEN APPETIZERS
2/3 pound (about 12) small red potatoes, uniform in size
1/2 teaspoon salt
6 ounces reduced-fat cream cheese, at room temperature
3 ounces sliced smoked salmon, finely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
12 slices (1/2 inch thick) cucumber
Snipped chives, dried dill weed or drained capers, for garnish
Halve potatoes. Cut and discard a very thin slice from the skin side of each slice, to create steady base for setting on plate.
In 2-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10-15 minutes.
Drain; cool to room temperature.
Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper; blend thoroughly.
With spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1-1 1/2 teaspoons each).
Arrange on serving plate and add choice of garnishes.
Note: These can be prepared several hours in advance; cover and refrigerate. Serve at room temperature. Makes 10-12 servings.
— U.S. Potato Board
Per serving: Calories, 66.4; protein, 3.7 grams; carbohydrates, 6.5 grams; total fat, 2.9 grams; cholesterol, 9.6 milligrams; saturated fat, 1.7 grams; dietary fiber, 0.67 gram; sodium, 147.4 milligrams; sugar, 1 gram; vitamin A, 38.5 retinol equivalents; vitamin C, 6.1 milligrams; calcium, 23.6 milligrams; iron, 0.6 milligram; alcohol, 0 grams
PISTACHIO-PEPPERCORN FETA CROSTINI
1 cup feta cheese with peppercorns
1 8-ounce container Neufchatel cheese, softened
1/3 cup pistachio nuts, chopped
1 loaf French bread, cut into 1/2-inch slices
1/3 cup olive oil
Combine cheeses and nuts. Mix well.
Brush bread slices with olive oil; grill or toast slices. Spread each slice with cheese mixture. Makes 24 servings.
Per serving: Calories, 145.2; protein, 4.4 grams; carbohydrates, 14 grams; total fat, 8 grams; cholesterol, 12.6 milligrams; saturated fat, 3 grams; dietary fiber, 0.9 gram; sodium, 258.5 milligrams; sugar, 0.5 gram; vitamin A, 36.9 retinol equivalents; vitamin C, 0.1 milligram; calcium, 58.1 milligrams; iron, 0.8 milligram; alcohol, 0 grams
— Wisconsin Milk Board
OYSTER AND ARTICHOKE DIP
1 cup oysters, fresh
1/4 cup oyster liquid
1/2 cup milk
3/4 pound cream cheese, softened
1/2 cup Parmesan, freshly grated
1/3 cup green onion, chopped
2 teaspoons garlic, minced
2 large eggs, beaten
1 tablespoon lemon juice, freshly squeezed
1 cup drained, jarred or thawed artichoke hearts, patted dry
1 teaspoon salt
2 teaspoons creole seasoning
1/4 teaspoon black pepper, freshly ground
1 tablespoon hot sauce
Butter, as needed
Preheat oven to 350 degrees.
Place oysters in small, stainless-steel sauce pot with oyster liquor and milk.
Simmer 6-7 minutes until oysters are well cooked. Strain, reserve liquid and allow oysters to cool. Once they have cooled, roughly chop oysters.
In a food processor, combine cream cheese, reserved oyster broth, Parmesan, green onions, garlic, eggs and lemon juice; pulse until smooth. Add artichokes, salt, Creole seasoning, pepper and hot sauce; pulse until just mixed. Fold in chopped oysters by hand.
Transfer mixture to buttered, deep 1-quart casserole dish; bake until mixture is lightly browned and set — approximately 30 minutes.
Serve warm with crackers. Makes 1 quart; 32 servings.
— "Deep South Parties" by Robert St. John (Hyperion)
Per serving: Calories, 56.6; protein, 2.3 grams; carbohydrates, 1.8 grams; total fat, 4.6 grams; cholesterol, 29.0 milligrams; saturated fat, 2.7 grams; dietary fiber, 0.3 gram; sodium, 192.5 milligrams; sugar, 0.5 gram; vitamin A, 56.3 retinol equivalents; vitamin C, 1.6 milligrams; calcium, 34.5 milligrams; iron, 0.6 milligram; alcohol, 0 grams
SPICY PEACH SHRIMP
1 1/2 pounds medium fresh shrimp in shells (about 50 medium shrimp)
1 (12.5-ounce) can peach nectar, which can be found in the Latino section of most groceries. Look for the Jumex brand.
Juice from 1 lemon
Juice from 1 lime
1 tablespoon minced garlic (6 cloves)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup olive oil
1/4 cup peach preserves
1 small jalapeno pepper, seeded and minced
Peel and devein shrimp. Place in resealable plastic bag.
In a bowl, combine peach nectar, juice of lemon, juice of lime, garlic, salt and red pepper. Whisk in olive oil.
Pour half of mixture over shrimp; seal bag. Marinate 30 minutes, turning bag occasionally. Do not leave more than 30 minutes or the shrimp will toughen from the citrus juices.
Meanwhile, in a small saucepan, combine peach preserves, peppers and remaining juice mixture. Heat over medium heat until preserves melt. Remove from heat; set aside.
After 30 minutes, drain shrimp, discard marinade. Thread shrimp onto long metal skewers. Grill over medium heat for 5-6 minutes, turning once.
Remove from skewers and serve with reserved spicy peach sauce. Makes 10-12 servings.
— Candace McMenamin, Pillsbury Bake-off finalist
Per serving: Calories, 176.3; protein, 11.7 grams; carbohydrates, 9.9 grams; total fat, 9.9 grams; cholesterol, 86.2 milligrams; saturated fat, 1.4 grams; dietary fiber, 0.3 gram; sodium, 137.1 milligrams; sugar, 6.9 grams; vitamin A, 39.8 retinol equivalents; vitamin C, 3.5 milligrams; calcium, 34.4 milligrams; iron, 1.5 milligrams; alcohol, 0 grams
CORN AND WALNUT ROLL-UPS
8 ounces cream cheese, softened
1 cup frozen corn, thawed
1/2 cup chopped toasted walnuts
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon cumin
1 package flour tortillas
Mix all ingredients except tortillas.
Spread about 1/4 cup of mixture on a 10-inch flour tortilla. Roll up tightly. Repeat until all mixture has been used. Store rolls in refrigerator up to 2 days.
Cut into 1-inch slices; serve with commercial or homemade salsa. Makes about 20 servings of 5 roll-ups.
— Alison Porter, chef, USC Chi Omega house
Per serving: Calories, 199.6; protein, 5.2 grams; carbohydrates, 26.8 grams; total fat, 8.1 grams; cholesterol, 12.5 milligrams; saturated fat, 3.5 grams; dietary fiber, 1.8 grams; sodium, 260.2 milligrams; sugar, 0.3 gram; vitamin A, 45.7 retinol equivalents; vitamin C, 1.2 milligrams; calcium, 29.1 milligrams; iron, 1.6 milligrams; alcohol, 0 grams
GREEN CHILI CANES
24 Rhodes dinner rolls, thawed and risen
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese
2 cans diced green chilis, drained
1/2 teaspoon garlic salt
Grated Parmesan cheese
Preheat oven to 350 degrees.
Spray board or countertop with nonstick cooking spray.
Combine 12 rolls; roll into 18-by-12-inch rectangle. Repeat with remaining 12 rolls.
Brush both dough rectangles with butter.
Combine cheese and green chilis; sprinkle over 1 dough rectangle. Top with remaining dough rectangle, butter side down. Cut into 12 1 1/2-inch strips. Twist each strip several times and turn one end to resemble candy cane.
Place at least 1 inch apart on large sprayed baking sheets.
Sprinkle with Parmesan cheese and let rise 30 minutes.
After canes rise, bake at 350 degrees 15-20 minutes or until golden. Makes 12 servings.
Per serving: Calories, 250.2; protein, 11.7 grams; carbohydrates, 31.2 grams; total fat, 11.2 grams; cholesterol, 28.2 milligrams; saturated fat, 5.8 grams; dietary fiber, 8.1 grams; sodium, 293.8 milligrams; sugar, 6.6 grams; vitamin A, 80.3 retinol equivalents; vitamin C, 22.9 milligrams; calcium, 360.8 milligrams; iron, 2.4 milligrams; alcohol, 0 grams
HERBED CHICKEN NUGGETS WITH HONEY MUSTARD
7-8 boneless chicken breasts cut into bite-sized pieces
2 cups dry bread crumbs, finely crushed
1 cup Parmesan cheese, chopped fine
1 tablespoon dried thyme leaves
1 tablespoon dried basil
1 cup butter, melted
For honey-mustard sauce:
1/4 cup vegetable oil
1/3 cup spicy brown mustard
3-4 tablespoons honey
1 tablespoon red-wine vinegar
1 teaspoon grated lemon peel
2 tablespoons dry sherry, optional
Preheat oven to 400 degrees.
Combine bread crumbs, cheese and herbs in a dish.
Dip chicken pieces into butter, roll in bread mixture. Place on a baking sheet in one layer. Bake at 400 degrees 20 minutes.
Serve with honey-mustard sauce.
To freeze: Layer on wax paper, freeze. After nuggets are frozen, put in freezer bags. Makes 20 servings of 4 nuggets.
— Alison Porter
Per serving: Calories, 244.5; protein, 14.2 grams; carbohydrates, 11.9 grams; total fat, 15.2 grams; cholesterol, 57.5 milligrams; saturated fat, 7.3 grams; dietary fiber, 0.7 gram; sodium, 285.8 milligrams; sugar, 4.2 grams; vitamin A, 71.8 retinol equivalents; vitamin C, 0.4 milligram; calcium, 83.3 milligrams; iron, 1.2 milligrams; alcohol, 0.2 gram