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The Honolulu Advertiser
Posted on: Wednesday, December 27, 2006

TASTE
New Year's Eve party treats with a difference

 •  Sparking holiday

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.

    RhodesBread.com

  • 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

    For chicken:

  • 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