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Delightful Dips and Hors d’Oeuvres
ОглавлениеI don’t know anyone who does not like a great dip. Included in this section are unusual and easy-to-make ones. Dips do not have to be fattening to be good, and it is often a great way to introduce children and fussy ones to a variety of veggies.
Sadly, many American children and adults will only eat raw vegetables with store-bought Ranch dressing. This is not only filled with preservatives and sugar but has absolutely no nutritional value.
Try these recipes and start incorporating an array of crudités (raw vegetables) into your diet. Carrots, celery, broccoli, asparagus, yellow squash, zucchini, cauliflower, cucumbers, green beans, spring onions, radishes, cherry tomatoes, snow peas, and sweet peppers are full of flavor. Lightly steamed Brussels sprouts are also an option. And the more color you introduce into your diet, the healthier you will be. Once you start “playing” with the rainbow hues, you will feel like an artist and your plate will become your canvas.
In reading 2602-1, Cayce says:
Have at least one meal each day that includes a quantity of raw vegetables, such as cabbage, lettuce, celery, carrots, onions and the like. Tomatoes may be used in their season. Do have plenty of vegetables above the ground; at least three of these to one below the ground. Have at least one leafy vegetable to every one of the pod vegetables.
This chapter gives great ideas on how you can fulfill this wonderful example of eating healthfully and enjoy great flavors at the same time.
When you are planning a get-together and will be serving appetizers and dips, there are so many natural ways to serve them. Fill hollowed-out vegetables such as red, green, or Savoy cabbages and patty pan squashes and pumpkins with your dips, saving the unused vegetable contents for future use. An array of baskets lined with festive paper or linen napkins is a lovely way to present pita chips and crackers as well as raw veggies. Whenever making a cheese tray, I use my large wooden cutting board as a server. When making Asian-inspired hors d’oeuvres, I love to use banana leaves, which you can easily find in an Asian market.
You do not have to spend a lot of money, but do show your guests that they are important to you by creating a beautiful display of food that is made with love just for them. Food should not only be tasty but also draw the eye to its beauty. Trust me! Even the simplest food will taste like gourmet fare if presented in an artistic and creative manner.
When planning an hors d’oeuvres party, I like to have at least four or five different types for guests to nibble on. And then there is the classical wine-and-cheese party, which can be very elegant but actually require much less work.
One rule of thumb for my little gatherings is to set what I call the finish line. You do not want people thinking they can hang out at your house all night. So don’t be afraid to say that your entertaining will be ending at a specific time. It will save embarrassment on all fronts. An hors d’oeuvres party is a great way to entertain a group of people when you do not want to cook a full-blown dinner. People always seem to enjoy them.
Such parties can be relaxed and informal for, say, an event on TV; more formal for holidays; or just an occasion for all the neighbors to catch up. You may decide to decorate for the big holidays, in which case, I suggest you begin a couple of days ahead of time so as not to be stressed.
Some hors d’oeuvres require cocktail plates or napkins. It can be quite awkward to balance a plate in one hand, a drink in the other, and try to converse with someone and eat at the same time. I have never quite figured out how we are supposed to do that. So try to make the food small enough to eat in one or two bites, and have ample napkins within sight.
The key to great entertaining is to make people feel special and relaxed in your home environment. If you are unused to entertaining, a cocktail party is a great way to start out. The minute guests come in, try to greet them and introduce them to everyone. Of course, if you have fifty people in your home, that is not possible. But do ensure that they are taken care of with a drink and someone to chat with before you take off to attend to your other duties as host. If ever I see someone standing alone, I immediately go to them and try to bring them into a group. I was always taught to do unto others as you would have them do unto you, and I would not want someone feeling neglected!
For some reason, I happen to be one of the most relaxed people in the world when entertaining in my own home. I actually prefer it to going out. I grew up in a family that entertained often, and we all seem to have this gift of not becoming nervous. But if you are nervous, remember that the more you practice, the better you will become at it. I love to plan parties, cook for days if I have to, and invite friends to partake of my efforts. The cocktail party is usually one of the most relaxing to throw. And remember, you don’t have to throw a party to make a dip!
Jennifer’s Christmas Eve Cheese Mountain
Grilled Portobello Mushroom Canapé
Cheddar Cheese and Marmalade Canapé
While living in Saudi Arabia, most of our social occasions revolved around food. It was not uncommon to have personal chefs from exotic countries like Egypt, India, Thailand, and the Philippines. I was fortunate to have a beautiful and talented woman from Eritrea named “Dahab” (Gold), who taught me many culinary techniques and who also helped me with my two little girls.
Tasty Tuna Pate is an easy-to-make dip she prepared for us. It is creamy and mellow and has been a favorite of my children since they first tasted it. They now make it for their families and friends, and even if people don’t think they like tuna, they seem to love this. My son-in-law Yann never tires of this dip!
Do keep in mind that tuna should not be eaten by pregnant women, as it does have a high mercury content, and not eaten more frequently than once a week for the rest of us—another special something to indulge in occasionally.
Tasty Tuna Pate Serves 4-6
2 (6 ounce) cans tuna, drained
5 tablespoons organic unsalted butter, room temperature
4 ounces cream cheese, room temperature
Cracked black pepper
Lemon slices for garnish
Fresh dill sprigs for garnish
Place tuna, butter, and cream cheese in the bowl of your food processor. Blend until smooth and creamy. Season to taste. Pour into a 4-cup-capacity serving dish and chill for several hours or overnight. Take out of refrigerator 30 minutes before serving; and garnish with thin slices of lemon and a few sprigs of fresh dill. Serve with organic veggie slices or whole wheat veggie crackers, or use it as a spread on whole wheat crostini with fresh dill sprigs as a garnish.
To me, any hummus is delightful. I was given strict orders by my children and my partner not to include my Middle Eastern garbanzo bean hummus in this book, so I am providing an equally healthful one here. This version is ideal as a vegetarian source of protein. My suggestion is to use freshly squeezed lemon juice, as it truly enhances the flavor of this dip. And there is something about cumin and beans—they seem to love each other.
Serve this dip with brightly hued raw veggies and enjoy!
