Christmas is coming, the geese are getting fat!

 

No need to get fat but you can splurge a bit over the holidays. A few days ago I wrote a nostalgic post about the tree trimming party I gave annually for countless years. Today I thought it would be good to share a few of my favorite appetizer recipes with you.

Imitation Escargot (makes 28)

           Once when my children were little, they saw these miniature rolls and thought they were a version of the cinnamon rolls I sometimes made for their breakfast. They got quite a surprising disappointment, but most adults like these, even anchovy haters. Just don’t tell them.

1 pkg. crescent rolls

2 Tbsp. anchovy paste

2 Tbsp. butter, softened

Dash of garlic powder

Mix anchovy paste, butter, and garlic powder. Roll out the dough on a lightly floured surface to form four rectangles. Spread one-fourth of the butter mixture on each rectangle. Roll up from the narrow end. Slice into one-half-inch pieces. Place, cut side down, on an ungreased cookie sheet. Bake at 350^o for 10-12 minutes, until light golden. Serve hot.

Caesar dip with crudities (serves 8-10)

1 cup mayonnaise

½ cup sour cream

½ cup freshly grated Parmesan

1 Tbsp. fresh lemon juice

1 garlic clove, pressed

1 anchovy filet, or ½ tsp. anchovy paste

Mix all ingredients and refrigerate. Serve with assorted dipping vegetables—carrots, celery, radishes, bell pepper, etc.—or baguette slices. If you want to imitate the original Caesar salad, serve with tiny leaves of heart of Romaine or endive for dipping.

Artichoke hearts with caviar (serves 10)

Not to worry. You don’t have to use the stuff that costs upwards of $200 an ounce. A nice Romanoff 2 oz. jar of black lumpish for about $10 is fine and oh so showy! This would be good, but not as spectacular, without the caviar. You could use paprika to add color—or be creative.

1 8 oz. pkg. cream cheese, softened

2 Tbsp. sour cream

2 tsp. mayonnaise

1 tsp. lemon juice

1 8-1/2 oz. can artichoke hearts, drained and chopped

2 tsp. grated onion

Dash of garlic salt

Caviar

Mix cream cheese, sour cream, mayonnaise, and lemon juice thoroughly. Stir in artichoke (be sure it’s well drained—you don’t want a watery spread), onion, and garlic salt. Again, mix well.

Shape the mixture into a mound (about five-inch diameter) with an indentation in the middle. Fill the indentation with drained caviar. Serve with crackers.

As I look at these recipes, I realize you have to like my strong, fish flavors—anchovy and caviar, so here’s something for less bold tastes.

Sun-dried tomato cheese spread

1 garlic bulb

1 tsp. olive oil

1 11-oz. roll of goat cheese

1 8 oz. pkg. cream cheese

1/3 cup sun-dried tomatoes in oil, drained and chopped

2 Tbsp. green part of green onion, minced

¼ tsp. salt

Cut off pointed end of garlic. Place bulb on a sheet of foil big enough to wrap around it. Drizzle olive oil over cut top, wrap to seal. Bake at 425^o for 45 minutes. After garlic cools, squeeze pulp out of cloves and mash. Mix with remaining ingredients and use hand mixer to blend to smooth consistency. Chill.

Serve with vegetables, crackers or baguette slices.

Happy Holidays, everyone!