Recipes of the Week: Appetizers

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 Mustard3 tbsp Dijon style mustard3 tbsp sour cream¼ tsp dried tarragon½ cup thinly sliced scallions2 ½ cups grated Swiss Cheese (about ½ pound)½ cup chopped walnuts, toasted lightly and cooledCrackers 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 1993Sesame 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

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