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Story - Food

Dec 4, 2018 9:50 AMPublication: The East Hampton Press & The Southampton Press

Perfect Tasty Recipes For Holiday Entertaining

Dec 4, 2018 10:35 AM

We are in full swing of the holiday cocktail parties, obligatory office parties, Christmas pageants, and casual gathering of friends at home. These tasty recipes are perfect for your entertaining plans; add them to your favorite repertoire of holiday hors d’oeuvres.

The edamame hummus and Viennese tapenade are two uniquely different dips. One is loaded with fish oils/Omega 3 vitamins while the other is also protein-rich plant-based edamame and herbs. Both are as delicious with chips, crackers, or breadsticks, as they are with crudités ... no, it’s not boring to serve vegetables with drinks!

Crunchy nut lovers will devour this curried chickpea snack mix with their drinks.

Guests may look at these beautiful wine crackers and think, why are we served cookies with our cocktails? Once they taste them, watch them disappear from sight! Happy holiday entertaining! Bon appétit!

Curried Chickpea Snack Mix
(For 8 people)

2, 15-ounce cans chickpeas, drained, rinsed, and patted dry

2 tablespoons grapeseed oil

1/2 cup unsweetened flaked coconut

1 tablespoon Madras curry powder

1/2 teaspoon finely ground sea salt or more to taste

1/2 cup coarsely chopped dried apricots

1/3 cup dried unsweetened cherries or cranberries

Optional, 1/2 cup roasted salted pistachios

To prepare:

Preheat the oven to 450 degrees F.

Place two rimmed jellyroll pans in the oven.

Meanwhile gently rub chickpeas between two kitchen towels to remove skins and discard the skins.

Remove the pans from the oven.

Toss the chickpeas and oil together on the hot pans and return them to the oven.

Bake until the chickpeas are crispy, stirring one or twice, about 20 to 25 minutes.

Stir in the flaked coconut and continue baking until the coconut is toasted, about three to four minutes longer.

Sprinkle curry powder and salt over the whole affair, toss well to combine, and cool the mixture in pans until room temperature, about 30 minutes. Once the mixture is cool, transfer to a large bowl and toss with apricots, cherries, and pistachios. Store in airtight jars in a cool place.

Edamame Hummus
(Serves 8)

1, 12-ounce package frozen shelled edamame, thawed

1/3 cup olive oil

1/4 cup packed cilantro leaves

1/4 cup tahini

Juice of 1 fresh lemon

Sea salt to taste

About 1 teaspoon Sriracha chili sauce or more to taste

2 cloves garlic, minced

Freshly ground black pepper to taste

1 to 3 tablespoons water or vegetable stock as necessary for consistency

Fresh cilantro sprigs for garnish

1 plum tomato, chopped, for garnish

Crudités: Belgium endive, radishes, cucumbers, carrots, bell peppers and blanched broccoli florets

To prepare:

Working in the food processor bowl fitted with the stainless steel blade, add edamame, oil, cilantro, tahini, lemon juice, and salt. Process until blended, about one minute.

Add Sriracha and garlic, process until mixed.

Add 1 tablespoon of stock or water and process until smooth.

Taste and adjust the seasonings with pepper and then add more stock or water (about 1 tablespoon at a time) until desired consistency is reached. Transfer to a bowl, cover and refrigerate at least four hours.

To serve, garnish with cilantro and chopped fresh tomato, and serve with crudités.

Viennese Tapenade
(About 2 1/2 cups)

1 can (7.5 ounces) oil-packed tuna, drained

2 boneless, skinless sardines, drained

4 to 5 anchovies, (preferably packed in salt)

Juice and zest of one large lemon, or more to taste

2 cups good quality mayonnaise

1 small white onion, finely chopped

2 cloves garlic, minced

Sea salt and freshly ground white pepper to taste

About 2 tablespoons chopped fresh parsley or tarragon, for garnish

6 black olives, chopped, for garnish

To prepare:

Soak the anchovies in about 3 tablespoons of milk for five minutes. Drain off the milk and pat anchovies dry with paper towel.

Working in the food processor fitted with the stainless steel blade, add tuna, sardines, anchovies, lemon juice and zest and process until mixed.

Add mayo, onion, garlic, salt and pepper and process until smooth.

Taste and adjust the seasonings.

Transfer the tapenade to a bowl, cover with plastic wrap and refrigerate.

Tapenade will keep for several days.

To serve, transfer the tapenade to a serving bowl, garnish with chopped herbs and olives on top. Serve with crudités and/or toasted pita points.

Parmesan Wine Crackers
Adapted from Marily Mustilli
(About 40 crackers)

1/2 cup unsalted butter

1 cup all-purpose flour

1 cup grated Parmigiano-Reggiano

To prepare:

Working in the food processor with the stainless steel blade, combine butter, flour, and cheese and pulse until it comes together.

Turn the dough out onto a piece of plastic wrap and form it into a log about 1 1 1/2 inches in diameter. Chill until firm at least at least two hours. Can be kept in the refrigerator for up to three days.

Preheat the oven to 325 degrees F.

Grease two baking sheets.

Cut the log into 1/4-inch-thick slices and place them an inch apart on the prepared baking sheets.

Bake until firm, about 13 minutes.

Remove the baking pans from the oven and increase the temperature to 500 degrees F.

When the oven registers 500 degrees F return the sheets to the oven and bake until the crackers are deeply golden brown all over, about three to four minutes. Watch carefully. Let cool on a wire rack and store in airtight container.

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