Quick and easy hors d’oeuvres

Most everyone feels obliged to entertain, even if just for drinks before going out to dinner, sometime between Thanksgiving and New Year’s.

I am often asked to suggest quick and easy hors d’oeuvres at such a busy time, and the key, it seems to me, is to color outside the lines a little. The standard fare of cheese board and salted nuts, for example, seems too easy and ordinary. Why not serve a ripe brie or camembert on crisp apple slices or toast with a glass of wine before dinner?

To offer a “homemade” hors d’oeuvre, try one of the following recipes.

For green olive pesto stuffed crescents, make the pesto ahead and refrigerate it along with a package of refrigerator crescent dinner rolls, to be ready for spur of the moment guests. This is a proven winner; it’s totally delicious.

When there’s leftover steak from dinner, transform it into skewered steak tidbits for an hors d’oeuvre. And, if you become a fan, you can grill a steak just for this recipe.

Steak tartare has returned to the cocktail party circuit. The age-old recipe seems rather long and involved, but it’s well worth the time. Use grass fed beef and serve tiny quail eggs on top for an updated version.

And finally, keep the supplies for chili jack tortilla snack chips on hand for drop-by guests. The recipe can be divided easily for a small group or scaled up for a large crowd. This one works well for kids, too. Bon appetit!

Chili Jack Tortilla Chips

(Serves 12)32 corn tortillasCanola or grape seed oil for brushing2 tablespoons chili powder or more to taste1 teaspoon salt2 teaspoons dried oregano, crumbledAbout 12 ounces or more Monterey Jack Cheese, shreddedTo prepare:

Preheat the oven to 400.

Lightly brush oil on one side of the tortillas.

In a small bowl, combine the chili powder, salt, and oregano and sprinkle the mixture over the tortillas. Scatter Monterey Jack on top.

Use a pizza wheel to cut each tortilla into quarters or sixths. Arrange the wedges on a lightly greased baking sheet. Bake until they are golden brown on the edges and the cheese is melted, about 12 to 14 minutes.

Serve when cool enough to handle with your fingers (with lots of cocktail napkins).

Green Olive Pesto Crescents

(Makes 16 appetizers)For the green olive pesto:1/2 cup packed watercress leaves, tough stems removed1 cup packed fresh basil leaves, tough stems removed1/2 cup packed flat leaf parsley leaves, tough stems removed2 cups stuffed green olives, well drained (or your favorite pitted green olives)2 cloves garlic, coarsely chopped1/2 cup extra virgin olive oil or more if necessary1/2 cup pine nuts, toastedAbout 1/2 cup freshly grated Parmesan cheese, plus extra for sprinklingSea salt and freshly ground black pepper to tasteFor the crescents:1 package Pillsbury Crescent rolls (refrigerator case in the market)To prepare:

Working in the food processor, chop watercress, basil, parsley, olives, and garlic together until evenly chopped. Add only as much olive oil as necessary to bind the mixture.

Add pine nuts and process until they are chopped. Taste and correct the seasonings.

If using immediately, add Parmesan cheese and mix well. If making ahead, place in clean glass container, cover the top with olive oil to seal, secure the lid and refrigerate up to two weeks or freeze for up to one year.

To make the crescents, preheat the oven to 375.

Working on a clean surface, unroll the dough according to the directions on the side of the package. The dough will be perforated into triangles to make eight crescent rolls.

Using a pizza cutter, cut each triangle in half, so you will end up with 16 crescent shaped hors d’oeuvres.

Spread a layer of olive pesto on the dough, sprinkle extra Parmesan cheese over the pesto, and roll up, starting at the wide end of the triangle.

Transfer the dough to an ungreased baking sheet and pull the ends toward each other to form a crescent shape.

Bake until the dough is puffed and evenly brown, about 13 to 16 minutes. Turn the pan around in the oven to ensure even baking. Remove from the baking sheet and cool on a rack. Serve at once.

Skewered Steak Tidbits

(About 24 hors d’oeuvres)1½ pounds leftover grilled steak (skirt steak, sirloin, filet, t-bone)2 tablespoons chopped fresh flat leaf parsley1 tablespoon drained small capers1 teaspoon Dijon mustard1 large clove garlic, mincedZest of half a lemon1/4 cup freshly squeezed lemon juice1/4 cup extra virgin olive oilSea salt and freshly ground black pepper to taste4-inch bamboo skewersTo prepare:

Cut the steak into bite-size cubes. Place in a bowl with parsley and capers.

In another bowl, whisk the mustard, garlic, lemon zest and juice together. Add olive oil slowly, while whisking constantly, until the mixture is an emulsion.

Taste and season to taste with salt and pepper. Can be made ahead of time and refrigerated. Bring to room temperature before dressing the meat.

To serve on skewers:

Thread two cubes of parsley- and caper-“dusted” meat on the end of the skewer. Pour the mustard sauce in a pretty bowl and place it in the center of a serving plate. Arrange or stand the skewered steak around edges.

Alternative serving method: Lay the skewers down on a serving platter in a circle, with the meat end in the center and drizzle the mustard sauce over the meat. Sprinkle with a little more chopped parsley and serve.

Steak Tartare

(Serves 10 to 12)2 pounds top round, sirloin or tenderloin, trimmed of all fat and silver skin, cut into small cubes8 flat anchovies filleted, well chopped3/4 cup finely chopped white onions, or more to taste2 organic egg yolks1/2 teaspoon fine sea salt or more to tasteFreshly ground black pepper to taste3 dashes of Tabasco sauce1 tablespoon Dijon mustard1/4 cup capers, chopped1/4 cup chopped fresh chives2 to 3 tablespoons cognac or brandyChopped fresh flat leaf parsley for garnishOptional: free range quail eggsToast pointsTo prepare and serve:

Working in the food processor in batches, grind the meat, or ask your butcher to do it for you on the day of the party.

Place all the meat on a very clean cutting board and, working with two even sized chef knives, cut/blend in the following ingredients. (Do not use the food processor for this part of the job.)

Chop the anchovies and blend them into the meat. Mound the meat again, then blend in the onions and mound the meat again.

Create an indent in the center of the meat and add egg yolks, salt, pepper, and Tabasco and blend into the meat.

Re-mound meat, make another indent in the center and add the mustard, capers, chives, and cognac and blend into the mixture. Taste and correct the seasonings.

For guests to help themselves: Quickly form into two small oblong or round loaves and place the steak tartare on a pretty plate. Cover with Saran wrap and refrigerate both portions of meat until serving time. (About one to two hours.)

Just before serving, remove one mound, sprinkle with parsley and surround with crispy toast points. Serve with canapé knives for guests to help themselves. Have a bowl of capers on the side for those who like more.

If passing to guests, roll the meat into small one-inch bite-size balls, make an indent in the center of each ball and break a quail egg into the center.

Set each little serving on a disk of toasted sourdough baguette and pass.