Tis the season of expected guests and unexpected guests, as well as visits by family and extended family. ‘Tis, therefore, the season when hosts and hostesses are especially grateful for recipes that provide easy-to-prepare and tasty-to-consume pre-meal nibbles.
Eager to contribute several suggestions on this front, I engaged in considerable research. In general, the recipes I found were tasty but troublesome. But that’s not the case at home, I realized, nor at my in-laws’ homes. So, embracing nepotism, I collected recipes from my mother-in-law, sister-in-law and wife. To do my share, and complete the package, I’ve added one of my own.
Let me add, too, that one of the most reliable snack presentations in our family is that old standby, the crudites platter. Cooked cauliflower and broccoli never have the charm of these vegetables served raw and crisp with a tangy dip.
Bell pepper strips of various colors; slices of carrot, celery, zucchini; and, for variety, perhaps fresh fennel, cucumber and/or radishes appeal to almost everyone.
Try these preparations separately or on the same occasion.
EGGPLANT RELISH
Makes about 3 cups
1 eggplant (about 1 pound)
1 small onion (about 4 ounces), chopped
1 tablespoon olive oil
1 medium green bell pepper, chopped
1 medium tomato, seeded and chopped
3/4 teaspoon red chili powder
1 garlic clove, minced
1/4 teaspoon ground ginger
1/2 teaspoon salt
Chopped cilantro or parsley as desired, for garnish
1. Heat oven to 500 degrees. Place whole eggplant on a baking sheet and bake in the oven until soft, 20 to 25 minutes. Remove from the oven and set aside to cool.
2. When cool enough to handle, peel the eggplant and chop the pulp. Set aside.
3. Cook the onion in olive oil in a heavy-bottomed skillet over medium-low heat until the onions are soft and lightly browned, about 5 minutes. Add the bell pepper and cook until the pepper is very soft, about 10 minutes. Add the tomato and cook an additional 5 minutes.
4. Add reserved eggplant, chili powder, garlic, ginger and salt. Cook, stirring occasionally, until mixture thickens, about 10 minutes. Off the heat, add cilantro to taste. Allow to cool to room temperature and serve with pita bread triangles or pita chips.
Note: This relish may be served, warm or at room temperature, as a condiment with grilled or roast lamb.
IRMA’S EASY SALSA DIP
Makes about 1 1/4 cups
3 tablespoons small-curd cottage cheese
1 cup chunky-style mild salsa, drained of excess juice before measuring
1. Mix cottage cheese and salsa in a bowl. Add more salsa to taste.
2. Transfer to a serving bowl and serve with white corn tortilla chips.
Note: This dip makes an excellent topping for baked potatoes.
PAM’S CHEESY QUESADILLA WEDGES
Makes 16
4 flour tortillas (9 inches in diameter)
1/2 cup salsa, hot or mild
8 ounces shredded colby-jack cheese
Chopped cilantro, as desired, for garnish
1. Heat oven to 375 degrees. Place one tortilla onto a baking sheet. Moisten fingertips with water and rub over tortilla surface.
2. Spread a thin layer of salsa (about 1/4 cup) over the tortilla. Top evenly with half the shredded cheese and sprinkle with a little cilantro. Cover with a second tortilla. Press down lightly and push edges together.
3. Wet fingers again and moisten the top of the second tortilla with water. Cover loosely with foil. Repeat with remaining tortillas, salsa, cheese and cilantro.
4. Bake until hot and cheese has melted, about 15 minutes. Remove foil and cut each tortilla into 8 wedges with a pizza cutter or a knife. Serve warm.
Note: Depending on the number of guests, prepare tortillas together or one at a time.
DANISH MUSSELS
Makes 45-50 pieces
1 medium onion, chopped
1 bunch fresh dill, chopped
2 bay leaves
5 or 6 red pepper flakes, or more to taste
1/2 teaspoon freshly ground black pepper
2 cups dry white wine
2 pounds live mussels
1 teaspoon salt
2 tablespoons aquavit (Scandinavian caraway-flavored liquor)
1/3 cup mayonnaise
Sandwich bread as needed, toasted and crusts removed (optional)
1. In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay leaves, red pepper flakes, pepper, wine and 3 cups water. Bring liquid to a boil, lower heat and simmer 10 minutes. Strain into a clean pan. (If desired, recipe may be done ahead to this point. Refrigerate broth and mussels.)
2. Rinse (do not soak) mussels and remove wirelike beards if visible. Add salt and aquavit to the broth and bring to a boil. Add the mussels, cover and cook over medium-high heat until shells have opened, 3 to 5 minutes.
3. Remove pan from heat and discard mussels whose shells remain closed. Remove remaining mussels from their shells and discard shells.
4. Mix mayonnaise with most of remaining dill (reserving some for garnish) and, if desired, aquavit to taste. Place mayonnaise in a small bowl (or spread on toasted bread). Place bowl on a plate and surround with the mussels, each one (or, depending on size, a pair) speared with a toothpick; or cut each slice of toast into 6 pieces and top each with a mussel. Transfer to a platter, garnish with remaining dill and serve.
