days in advance. Store in airtight containers—the caponata in refrigerator, the crisps at room temperature.
----
Shrimp and Cream Cheese Canapés
T he shrimp spread can be prepared 2 days in advance, making this elegant appetizer easy to throw together at the last minute.
Makes about 40
1 French baguette
Olive oil
3 tablespoons unsalted butter, at room temperature, divided
1 medium shallot, finely chopped
½ pound shrimp, shelled and deveined
Salt and pepper
3 tablespoons medium-dry sherry
3 ounces cream cheese, at room temperature
2 tablespoons fresh lemon juice
Fresh parsley, sprigs or chopped, for garnish
1. Preheat oven to 300°F. Slice baguette on the diagonal into very thin (about ¼-inch) slices. Arrange slices on a large baking sheet. Lightly brush 1 side of each slice with oil. Bake 12 minutes, until lightly toasted. Transfer to wire rack to cool.
2. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add shallot; cook 2 minutes, until softened, stirring often. Add shrimp, salt and pepper; cook 3 minutes, until shrimp are pink and cooked through, stirring often. Add sherry; cook until almost all liquid is evaporated. Transfer mixture to a food processor. Add cream cheese, lemon juice and remaining 2 tablespoons butter; pulse 5 times until coarsely chopped but not pureed. Season with salt and pepper. Refrigerate until ready to use.
3. Spread shrimp mixture on crostini. Garnish with parsley. Serve cool or at room temperature.
----
TIP
Toast the bread up to 4 days in advance. Store, tightly covered, at room temperature.
----
Parmesan Cheese Twists with Fresh Herb Dip
A fter you first try this recipe, you may find that one batch of these crispy twists is not nearly enough.
Makes 24 twists and 1 cup dip
TWISTS
1 sheet (7 ounces) frozen puff pastry, thawed
1 egg yolk beaten with 1 tablespoon water
6 tablespoons grated Parmesan cheese, divided Salt
Paprika
DIP
½ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
3 ounces cream cheese, at room temperature
½ cup plain yogurt
1 tablespoon olive oil
Salt and pepper
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. On lightly floured countertop, roll out pastry to a 10-by-14-inch rectangle. Cut in half lengthwise; brush both halves with egg yolk mixture. Top one of the halves with Parmesan, salt and paprika. Place the other half onto the Parmesan-topped half, coated sides together. Press down on rectangle to seal the two pieces. Sprinkle with additional salt. Using a sharp knife, cut crosswise into 24 slices, each about ½-inch thick.
3. Pick up one strip, holding an end in each hand. Twist ends in opposite directions. Lay twisted strips on prepared sheet. Bake 10 minutes, until golden and crisp. Transfer to wire racks to cool.
4. For dip: In blender or food processor, process parsley, basil, chives, lemon juice and cream cheese until blended. Add yogurt and oil; blend until combined. Season to taste with salt and pepper. Cover and refrigerate until serving.
----
TIP
It’s the fresh herbs and lemon juice that make this dip sing—dried herbs won’t do the trick.
----
Ginger Chicken Skewers with Peanut Dipping Sauce
T his recipe yields plenty of creamy sauce. Toss leftover sauce with noodles and cucumber strips for a quick weeknight dinner. Add hot pepper flakes if your family likes it spicy.
Makes about 25 skewers and about 1¾ cup sauce
CHICKEN
¼ cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken breasts or thighs, trimmed and cut into ½-inch strips
PEANUT DIPPING SAUCE
¾ cup peanut butter
¾ cup unsweetened coconut milk, plus extra if needed
¼ cup brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons minced fresh ginger
Dash hot
----
Shrimp and Cream Cheese Canapés
T he shrimp spread can be prepared 2 days in advance, making this elegant appetizer easy to throw together at the last minute.
Makes about 40
1 French baguette
Olive oil
3 tablespoons unsalted butter, at room temperature, divided
1 medium shallot, finely chopped
½ pound shrimp, shelled and deveined
Salt and pepper
3 tablespoons medium-dry sherry
3 ounces cream cheese, at room temperature
2 tablespoons fresh lemon juice
Fresh parsley, sprigs or chopped, for garnish
1. Preheat oven to 300°F. Slice baguette on the diagonal into very thin (about ¼-inch) slices. Arrange slices on a large baking sheet. Lightly brush 1 side of each slice with oil. Bake 12 minutes, until lightly toasted. Transfer to wire rack to cool.
2. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add shallot; cook 2 minutes, until softened, stirring often. Add shrimp, salt and pepper; cook 3 minutes, until shrimp are pink and cooked through, stirring often. Add sherry; cook until almost all liquid is evaporated. Transfer mixture to a food processor. Add cream cheese, lemon juice and remaining 2 tablespoons butter; pulse 5 times until coarsely chopped but not pureed. Season with salt and pepper. Refrigerate until ready to use.
3. Spread shrimp mixture on crostini. Garnish with parsley. Serve cool or at room temperature.
----
TIP
Toast the bread up to 4 days in advance. Store, tightly covered, at room temperature.
----
Parmesan Cheese Twists with Fresh Herb Dip
A fter you first try this recipe, you may find that one batch of these crispy twists is not nearly enough.
Makes 24 twists and 1 cup dip
TWISTS
1 sheet (7 ounces) frozen puff pastry, thawed
1 egg yolk beaten with 1 tablespoon water
6 tablespoons grated Parmesan cheese, divided Salt
Paprika
DIP
½ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
3 ounces cream cheese, at room temperature
½ cup plain yogurt
1 tablespoon olive oil
Salt and pepper
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. On lightly floured countertop, roll out pastry to a 10-by-14-inch rectangle. Cut in half lengthwise; brush both halves with egg yolk mixture. Top one of the halves with Parmesan, salt and paprika. Place the other half onto the Parmesan-topped half, coated sides together. Press down on rectangle to seal the two pieces. Sprinkle with additional salt. Using a sharp knife, cut crosswise into 24 slices, each about ½-inch thick.
3. Pick up one strip, holding an end in each hand. Twist ends in opposite directions. Lay twisted strips on prepared sheet. Bake 10 minutes, until golden and crisp. Transfer to wire racks to cool.
4. For dip: In blender or food processor, process parsley, basil, chives, lemon juice and cream cheese until blended. Add yogurt and oil; blend until combined. Season to taste with salt and pepper. Cover and refrigerate until serving.
----
TIP
It’s the fresh herbs and lemon juice that make this dip sing—dried herbs won’t do the trick.
----
Ginger Chicken Skewers with Peanut Dipping Sauce
T his recipe yields plenty of creamy sauce. Toss leftover sauce with noodles and cucumber strips for a quick weeknight dinner. Add hot pepper flakes if your family likes it spicy.
Makes about 25 skewers and about 1¾ cup sauce
CHICKEN
¼ cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken breasts or thighs, trimmed and cut into ½-inch strips
PEANUT DIPPING SAUCE
¾ cup peanut butter
¾ cup unsweetened coconut milk, plus extra if needed
¼ cup brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons minced fresh ginger
Dash hot
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