Tag Archives: Appetizers

Healthy Holiday Appetizers: Warm Smoked Salmon and Kale Crostini

~ Warm Smoked Salmon, Kale, Lemon, Capers, Parsley ~

During the holiday season, it’s nice to have a few healthy appetizers up our sleeve for guilt-free nibbling before a big meal. Warm smoked salmon salad is an elegant, healthy and seriously tasty starter which can be made in advance. Spread it on crostini, scoop it with tortilla chips, or take it one step further and pile on kale leaves for a bigger heartier bite. Just be sure to make a big batch. The salmon will keep in the refrigerator for 2 to 3 days, perfect for having on hand for unexpected guests, a light lunch and late night cravings.

Warm Smoked Salmon and Kale Crostini

Depending on the event, you can serve these as bruschetta or smaller crostini. For a lighter version, skip the bread and use the kale leaves as the serving vessel. Warm smoked salmon is available in fish markets and specialty stores. To learn more about how it’s prepared, read here. Makes 10.

12 ounces warm smoked salmon, flaked
1/4 cup finely chopped red onion
1/4 cup chopped Italian parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Greek yogurt or sour cream
2 teaspoons capers, finely chopped
1 teaspoon Sriracha or hot sauce, or to taste
1/2 teaspoon freshly ground black pepper
10 baguette slices, 1/2-inch thick (or 5 slices levain bread, cut in half)
Extra-virgin olive oil
Sea salt
10 lacinato kale leaves
1/2 lemon
Snipped chives, for garnish

Combine the salmon, onion, parsley, lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to thoroughly combine.

Brush the bread with olive oil and lightly sprinkle with sea salt. Toast in oven until light golden on both sides. Remove and cool slightly.

Tear 2-inch tips off of the kale leaves. (Save the rest of the kale for another use). Place in a large bowl and add 2 teaspoons olive oil and a pinch of salt. Lightly massage the leaves to coat and slightly soften, about 30 seconds. Place a leaf tip on bread. Spoon salmon salad over the kale. Squeeze with half lemon and garnish with snipped chives. Serve immediately.

Ring in the New Year with these Party Appetizer and Menu Ideas

The New Year is approaching, and the holiday festivities continue. During this busy time it’s fun and easy to get caught up in socializing, so it’s important to have a few tricks up our sleeve for entertaining, drop-in visitors or an impromptu get-together. Let this blog do some of the work for you. Here are a few menu ideas for holiday bites and appetizers to have on hand or to serve for a party. Meanwhile, savor the moment and enjoy some family time, take a walk in the forest or open that new book  you got from Santa.  Best wishes for a healthy and happy New Year!

Entertaining with Mezze: Recipes for Marinated Feta and Baba Ganoush

~
What are mezze? A delightful appetizer tradition integral to the cuisines of the Middle East, Turkey and Greece. Mezze consist of numerous small tasters, often simple and fresh, which are meant to whet the appetite before a meal along with a drink. The word mezze comes from the Arabic term t’mazza, which translates as “savor in little bites.” I can’t think of a more convivial and pleasurable way to begin a meal with a group of friends than with a sampling of mezze accompanied by a drink on a warm summer evening.

~
Mezze should always include a sampling of dips, such as hummus or tsatsiki, cruditees, bread and olives. For a more substantial selection add  meat keftas or brochettes, simple salads and dolmas (stuffed vegetables and filled grape leaves.) Keep the portions small, set a table in the sunshine and pour a refreshing drink. Enjoy!

Baba Ganoush

Baba ganoush is a traditional Middle Eastern dip made with roasted eggplant. In this recipe I have added chickpeas to give the dip more structure. Makes about 2 cups.

1 large eggplant
1 cup cooked chickpeas
1/4 cup tahini
2-3 garlic cloves
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon Tabasco
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 cup chopped Italian parsley leaves

Pita bread for serving

Preheat oven to 425 F. Roast the eggplant over a gas flame or on a grill until the skin is charred on all sides. Place on a baking sheet and bake in the oven until very soft when pierced with a knife, about 25 minutes. Remove and cool. Peel away the skin and scoop the flesh into a bowl of a food processor. Add all of the remaining ingredients except the parsley. Pulse to combine. Refrigerate at least 1 hour or overnight to let flavors develop. Before serving stir in 1/4 cup chopped parsley leaves. Serve with pita bread.


Marinated Feta with Lemon
Makes about 2 cups

1 pound feta cheese, drained, cut in 1/2 inch cubes
1/3 cup extra-virgin olive oil
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1-2 fresh thyme sprigs
1-2 fresh oregano sprigs

Pita bread for serving

Place cheese in a shallow bowl. Whisk remaining ingredients together in a small bowl. Pour over cheese and gently toss to combine. Fold in thyme and oregano. Refrigerate 2-3 hours or overnight. Before serving remove thyme and oregano sprigs. Serve with additional black pepper and pita bread.