Recipes of the Week: Appetizers
by Kelly Rossiter, Toronto on 04.21.06
It’s Friday and the weather is great in Toronto, so it’s time to have a few friends over for a drink and some nibbles. We have tons of recipes for hors d’oeuvres that we have used over the years. We would like to share two very fast and very simple recipes that we have made many times with great success. You could invite someone over, make these two recipes and still have time to run around and tidy up before the company arrives. So chill that wine and have a party!
Swiss Cheese with Walnuts and Mustard
3 tbsp Dijon style mustard
3 tbsp sour cream
¼ tsp dried tarragon
½ cup thinly sliced scallions
2 ½ cups grated Swiss Cheese (about ½ pound)
½ cup chopped walnuts, toasted lightly and cooled
Crackers as accompaniment
In a bowl whisk together the mustard, sour cream, tarragon, scallion and pepper to taste. Add the Swiss Cheese and the walnuts and combine the mixture well. Serve with crackers. Makes about 2 ½ cups.
From Gourmet Magazine, March 1993
Sesame Dip
- 2 tbsp sesame seeds
- ¼ cup soy sauce
- 1 raw egg
- 4 ½ tsp liquid honey
- 1 ¼ cups vegetable oil (not olive)
- 2 tsp sesame oil
- ½ inch fresh ginger root, minced
- 1 ½ tsp Szechuan chili sauce
1. Toast sesame seeds in small skillet until they are golden brown.
2. Combine sesame seeds, soy sauce, egg, and honey in a food processor or blender and process while slowly adding vegetable oil in a steady stream.
3. Add sesame oil, ginger, and Szechuan chili sauce. Mix well.
Serve with crudités and crackers. Makes approximately 2 cups.
From Cynthia Wine’s Hot and Spicy Cooking
What, has TH become a cooking site? Not that I don't love food preparation, but how about we try to keep it topical, ok? There isn't even an attempt to tie this post in with the environment.
On average, TH is pretty on-topic.
There's no harm in having a few other things once in a while, though. In fact, many people seem to appreciate them, and those that don't can easily skip them.
I don't see the problem.
We all eat - every day. What we put into our bodies is important, both for our own health and the health of the environment. My posts are vegetarian and I always look for recipes that take less time and energy (both human and non). I look for local produce. Think about what you eat, it boils down to the environment.