Pickled Shrimp, Turkey-Wrapped Asparagus, Seared Tuna Canapes Recipes For Graduation

June brings the ending of a school year and graduations, with the anticipation of summer, a new grade, school or job. It’s important to mark these milestones with an open house party for friends and family. The following recipes are easy to prepare and arrange on a buffet table so you can enjoy the celebration too!

Shrimp with cocktail sauce is always good, but if you’d like something unique, serve these circa-1940s Southern-style pickled shrimp.

Take the time to fill the mini corn muffins, which are delicious on their own, with baked ham and jalapeño Monterey jack cheese—everyone loves them.

Smoked turkey wrapped asparagus spears win first place with the healthy eaters, but sesame seared tuna is a very close runner up in the contest. Bon appétit!

Ms Bagwell’s Pickled ShrimpAdapted from 1940 circa recipe of my friend, Todd Bagwell

(Serves 24)For the pickling brine:

1/2 cup chopped celery tops with leaves

1/4 cup pickling spices

1 heaping tablespoon sea salt, for the cooking water

2 1/2 pounds medium-large shrimp, cleaned and deveined

1 medium onion, cut into rings

2/3 cup avocado oil or olive oil

1/3 cup red wine vinegar, aged in oak

1 teaspoon salt

6 whole bay leaves

1, 8-ounce jar capers, with their juices

5 to 6 drops Tabasco sauce or more to taste

Escarole for garnishTo prepare:Tie the celery tops and pickling spices loosely in a double thick square of cheesecloth. Secure the knot.

In a large pot of water over high heat, bring to a boil, add the spice packet and steep for 10 minutes.

Add tablespoon salt and shrimp, stir well, and simmer until the shrimp turn pink, about five minutes. Do not over cook.

Drain, and discard the spice packet.

Transfer the shrimp to a large non-reactive mixing bowl.

While the shrimp are still hot, add onion rings, oil, vinegar, salt, bay leaves, capers/juices and Tabasco. Toss well.

Let cool to room temperature, cover with plastic wrap and refrigerate for at least one hour or up to six hours. To serve: Line a glass bowl with escarole leaves.

Discard the bay leaves and onions and with a slotted spoon, transfer the shrimp to the bowl.

Set the shrimp bowl inside a larger bowl of ice that is set on a linen towel lined tray to catch the moisture on the outside. Mini Double Corn Muffins(24 mini muffins)1 cup flour

1 cup yellow cornmeal

2 tablespoons light brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg, beaten

1/2 cup buttermilk (use 1 cup if using fresh corn)

1, 8-1/2 ounce can creamed corn (or1 cup fresh kernels of corn)

1/4 cup melted butter or olive oil

1 tablespoon snipped chives

Optional: 1/2 teaspoon red pepper flakes

For the canapés:

8 slices baked ham (cut to fit the size of the muffin)

Grainy Dijon mustard for slathering

8 slices jalapeño-studded Monterey cheese (cut to fit the size of the muffin)To prepare:Preheat the oven to 425 degrees F.

Grease muffin cups with solid vegetable shortening or spray with Pam.

In a large mixing bowl, measure flour, cornmeal, sugar, baking powder, salt, and baking soda, mix well.

In a quart measuring pitcher, whisk egg and buttermilk together.

Stir in corn, butter, chives and red pepper flakes if using.

Pour the liquids into the center of the dry ingredients and stir, just until mixed.

Do not over beat.

Spoon the batter into prepared muffin tin.

Bake until golden brown, about ten to 15 minutes.

Remove from oven; tip muffins out on a cooling rack.

For canapés:

Cut muffins in half, fill with ham slathered with mustard, and cheese. Smoked Turkey-Wrapped Asparagus Spears(24 servings)24 fresh asparagus spears (medium to large)

24 thin slices of smoked turkey

Lemon dipping sauce:

1 cup good quality mayonnaise

Zest and juice of 1 lemon

1/4 teaspoon smoked paprika

Sea salt and freshly ground white pepper to tasteTo prepare:Peel asparagus spears from just below the purple tops to bottom, snap off tough ends and wash under cold running water.

Place five spears on a plate; add a tablespoon of water, cover with parchment paper and saran wrap and microwave for one minute. Or just until they are crunch tender. Immediately plunge into ice water to stop the cooking process.

Drain well, wrap in paper towels, store in the refrigerator.

Meanwhile, in a small mixing bowl, whisk lemon zest and juice into the mayonnaise.

Add paprika, salt and pepper, taste and adjust the seasonings.

Transfer to a small ramekin.

Can be done ahead and refrigerated until serving time.

For canapés:

Cut asparagus into 4-inch lengths.

Reserve bottoms of the asparagus for another use.

Wrap a slice of turkey around each spear and attractively arrange on a platter and serve with lemon sauce. Sesame Seared Tuna And Cucumber Canapés With Ginger Soy Dipping Sauce (24 servings)About 1 pound sushi quality fresh tuna

About 1/4 cup Sesame seeds

1 long hot house English cucumber, scored and cut into 1/4 –inch slices

For the dipping sauce:

1/2 cup soy sauce

1/4 cup avocado oil

3 tablespoons grated fresh ginger root

2 large cloves garlic, minced

2 tablespoons sherry or rice wine

Zest of 1 lemon

Generous portion Freshly ground black pepper to tasteTo prepare:Preheat the grill or grill pan until very hot and sear the tuna until grill marks appear, about one to one and one-half minute per side.

Remove from the grill, and chill before slicing.

Whisk together all the ingredients for the sauce until well mixed and store in a glass container until serving time.

Transfer to a small ramekin or bowl for dipping the tuna.To serve:Just before serving, slice cucumbers and cut tuna against the grain into slices that will fit on the cucumbers.

Attractively arrange on platter and serve with dipping sauce.