Sophisticated entertaining made simple
To add an effortless note of elegance to your next get-together, select a special hors d'oeuvre. Chef Bradford Thompson of Lever House in New York City has created some surprisingly simple recipes for a sophisticated party. He chose table water crackers as the perfect complement to his recipes' robust flavors.
You can also try a new twist on traditional favorites by revving up the relish tray with these new olive recipes — delectable bites and an easy fresh vegetable dip are a delicious part of a fun evening with friends and family. With minimal preparation, each new olive ensemble is sure to impress as a prelude to a dinner party or impromptu gathering.
Prep time: 20 minutesTime to table: 20 minutes½ cup crème fraîche or sour cream2 ounces cream cheese, softened (Z\v cup)1 tablespoon lemon juice2 tablespoons chopped fresh parsley1 tablespoon capers, rinsed and chopped1 teaspoon grated lemon peel1/8 teaspoon chili powder1 (6-ounce) package smoked salmon, skin removed36 table water crackers with cracked pepper18 thin cucumber slices, halvedIn small bowl whisk together crème fraîche and cream cheese until combined. Add lemon juice. Whisk until light.Stir in parsley, capers, lemon peel and chili powder.Flake salmon. Reserve about ¼ cup of the flaked salmon. Stir remaining salmon into crème fraîche mixture. Cover and refrigerate until ready to use.Spoon about 2 teaspoons salmon mixture onto each cracker. Garnish with reserved salmon and cucumber slices. Makes 1½ cups salmon mixture; 12 servings.
Prep Time: 10 minutesChill Time: 30 minutes1 (4.5-ounce) jar Spanish olives stuffed with almonds, drained6 ounces goat cheese4 ounces cream cheese½ cup toasted almonds, finely choppedPlace olives in colander and rinse under cold water. Pat dry with paper towels.In medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of cheese mixture into a small ball, and transfer to parchment-lined baking sheet; repeat with remaining cheese mixture, making 24 balls in all. Chill for 30 minutes or until firm.In each ball, make a small indent with your finger. Place an almond-stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese.Place the toasted almonds in a small bowl and roll each ball to coat. Keep the balls, covered, in the refrigerator until ready to serve. Serve cold. Makes 22 bites.The olive balls will keep refrigerated, in an airtight container, for up to 1 day.Note: For a milder more kid-friendly variation, feel free to omit the goat cheese and use all cream cheese.
Prep Time: 15 minutes2 cups shredded sharp cheddar cheese4 ounces cream cheese, softened1 cup sour cream¼ cup mayonnaise½ teaspoon chopped garlic1 (5.75-ounce) jar Spanish green olives, stuffed with pimiento, drained and rinsed½ cup green onion, white and green parts¼ teaspoon freshly ground black pepperDippers:Black ripe olives, carrot sticks, celery sticks, fennel sticks, red bell pepper sticks, green onion sticksCombine cheddar cheese, cream cheese, sour cream, mayonnaise and garlic in food processor. Pulse several times until ingredients are well incorporated. Add olives and green onions. Pulse until chopped. The dip should be slightly chunky. Transfer to serving bowl or plate.Dip can be garnished with additional chopped green onions.Skewer black olives with vegetables and arrange around the dip. Serve chilled or at room temperature. Makes 2 cups.Note: To make the vegetable sticks, slice the vegetables lengthwise and then cut into 4-inch pieces so they can easily skewer the olives.
Prep time: 25 minutesTime to table: 55 minutes5 slices bacon½ cup finely chopped onion¼ cup finely chopped carrot1 tablespoon white wine vinegar1½ teaspoons finely chopped fresh rosemary1 (14-ounce) can quartered artichoke hearts, drained1/8 teaspoon salt1/8 teaspoon pepper30 table water roasted garlic and herb crackersCrosswise cut bacon into 1/8- to ¼-inch slivers. In large nonstick skillet cook bacon until brown and crisp. Drain off fat, reserving 1 tablespoon. Remove bacon from skillet. Drain on paper towels.Return reserved bacon fat to skillet. Stir in onion. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until tender. Stir in carrot. Continue cooking for 3 minutes more. Remove from heat. Stir in vinegar and rosemary.Set aside four pieces of artichoke. Stir remaining artichoke pieces into mixture in skillet. Cook, stirring frequently, over medium heat until liquid evaporates. Remove from heat. Stir in salt and pepper. Cool slightly.Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Let stand at room temperature for 30 minutes. Stir in half of the cooked bacon.Cut reserved artichoke pieces into thin slivers. Spoon about 2 teaspoons artichoke mixture on each cracker. Garnish with artichoke slivers and remaining cooked bacon pieces. Makes 1 cup plus 3 tablespoons artichoke mixture; 10 servings.
