Published: November 03, 2009 08:27 pm      

Chef Dave: Appetizers 101

EDMOND — The holidays are upon us, and certainly there are many holiday parties yet to attend.

Appetizers are at the center of most parties. An appetizer is a small amount of food packed with flavor to stimulate the appetite.

History shows the first appetizers were served way back in the third century B.C., and appetizers have come a long way from the first buffet of garlic, sea urchin and cockles (oysters and clams). From family favorites to newly-made inventions, appetizers are the heart of any occasion.

Appetizers are not only meant to taste good but need to look great as well. Remember we eat with our eyes first.

Use hollowed-out fruits and vegetables such as bell peppers, melons and green leafy vegetables to make your foods look their best. In addition, whole loaves of bread can also be used to hold dips.

Ornate baskets, decorative trays and different size bowls can also be used to hold your appetizers. I like to take a medium basket and line it with two heads of green leaf lettuce. I then place carrot sticks, celery sticks, black and green olives, fresh broccoli florets and cherry tomatoes over the top of the green leafy lettuce. This makes a perfect vegetable basket that could easily be used as the center pieces for any buffet table.

The size of your appetizer is also important, and should never be more than one to two bites of food. A standard 1-inch meatball when raw can be divided in half to make the perfect appetizer size. Cheese should be cut into 1/2 inch cubes, vegetables sticks should be cut 2 inches long and 1/2 inch wide.

When baking desserts, keep the cookies and brownies bite size as well. Finally, make sure your garnish is not bigger then your appetizer. Fresh chopped herbs, ground cinnamon, cocoa powder, fruit zest and chopped nuts are great when used as garnish, and also add flavor.

Having a variety of appetizers will enhance any occasion and will allow more options for even the pickiest eaters. Hot, cold, casual or fine dining — appetizers are great for any occasion, and just about anyone can make them.

In addition, most parties have a theme which can even help narrow the choices. Every year I host an appetizer exchange party where my guests not only bring an appetizer but the recipe as well. It’s like a cookie exchange but with appetizers and I’m always amazed by the great food.

Cook Smart…



CHEF DAVE FOUTS is an Edmond resident and a nationally known speaker in the bariatric weight-loss industry. He also is the author of four cookbooks. Share your recipes with Chef Dave and he may feature you in a future column. E-mail him at chefdave@edmondsun.com.



RECIPES FROM CHEF DAVE:

Cheesy Gorgonzola Apple Stuffed Mushrooms

Servings: 16

Ingredients:

16 large fresh mushrooms (reserve 1/3 of stems)

Vegetable cooking spray

1 1/2 tablespoons celery, chopped fine

1/4 cup Granny Smith apple, peeled and minced

1 tablespoon breadcrumbs

1/2 tablespoon fresh chives, chopped

1 teaspoon finely chopped walnuts, toasted

1 tablespoon gorgonzola cheese, crumbled

1 teaspoon lemon juice

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Clean mushrooms with damp paper towels.

Remove stems.

Reserve 1/3 of the mushroom stems and chop fine.

Coat a small skillet with cooking spray; place over medium-high heat until hot.

Add reserved chopped mushroom stems and celery; sauté 2 minutes or until tender.

Combine celery mix, apple and next 6 ingredients in a small bowl; stir well.

Spoon 1 1/2 teaspoons apple mix into each reserved mushroom cap.

Place mushrooms onto a large pan. Bake for 15 minutes.

Serving Ideas: Great as an appetizer or can be served as a side dish.

Notes: All ingredients need to be minced (chopped fine) in order to be stuffed into the mushrooms evenly.

Nutrition information: (per serving) 10 calories, 1 g protein, 0 g fat, 1 g carbohydrate, 0 g fiber, 15 mg sodium.



Swedish Turkey Meatballs

Serving Size: 12

Ingredients:

1 pound lean ground turkey

1 large egg

1/4 cup parmesan cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

Sauce:

2 cups nonfat sour cream

1/2 cup half-and-half, fat free

2 tablespoons beef bouillon granules, sodium free

1 teaspoon garlic powder

Directions:

In a large mixing bowl, combine egg, parmesan cheese, basil, oregano, thyme, garlic and onion powder.

Next, roll meatball mixture into 2-inch round balls with your hands.

Bake at 350 degrees for 20 minutes. Remove from oven and set aside.

In a medium pot, combine sour cream, fat free half-and half, pepper, and garlic over medium heat.

Stir constantly until mixture begins to lightly simmer. Add meatballs and let simmer on low for 5 minutes.

Serve.

Serving Ideas: Garnish with fresh chopped basil.

Notes: It is very important to stir the sour cream sauce constantly and not let it come to a boil, because sauce will burn and separate.

Nutrition information: (per serving) 125 calories, 12 g protein, 4 g fat, 9 g carbohydrate, 0 g fiber, 125 mg sodium.



Quick Mix Hummus

Serving Size: 16

Ingredients:

2 cups canned garbanzo beans, low sodium

2 tablespoons fresh lemon juice

2 cloves garlic

1 dash cayenne

1/4 cup tahini

2 tablespoons olive oil

1/4 cup fresh parsley, chopped

Directions:

Place all ingredients into food processor and blend well.

Chill and Serve.

Notes: Great served with cucumber, carrot or zucchini sticks.

Nutrition information: (per serving) 70 calories, 2 g protein, 4 g fat ( 0.5 g saturated fat), 7 g carbohydrates, 1 g fiber, 10 mg sodium.