It’s Happy season folks, a time when we tend to socialize a little more than usual.
You know, the round of office parties, club and organization parties and parties just because it’s this time of the year — a time when we if you are having company why not try some Hors-D’Oeuvres.
Hors-D’Oeuvres come hot or cold. They come in a variety of sizes, shapes, a big range of foods and tastes. Sausages and wieners grace appetizer plates, along with eel, and cod tongues. You’ll also find shellfish, eggs, vegetables with a dip and vegetables stuffed. You can’t go wrong with smoked beef or smoked salmon on a cracker.
Making appetizers can be easy and quick, time consuming and labourious and a lot of fun because you can go wherever your imagination takes you.
Have some fun making your Hors-D’Oeuvres for the Happy Season.
Happy Season Hors-D’Oeuvres
This next recipe is quite time consuming but the taste is worth the effort in the end.
Canapés with Sardines
Make a puree of sardines (the type that come in oil) mixed with hard-boiled eggs. Rub mixture through a sieve and add a little English mustard. Spread this on canapés and arrange on them fillets of sardine. Sprinkle with breadcrumbs that have been fried in butter. Make sure they are well drained. Put in the oven for a few minutes and season with a pinch of cayenne.
OK, that’s the tough one. Next is easy and a tasty dip. You can use this for a base on a cracker and add a whole lot of different toppings.
Cottage Cheese Herb Dip
One cup cottage cheese creamed.
Two tbsp lemon juice
One tbsp milk
Two tbsp mayonnaise
Two tbsp green onions chopped
One-quarter cup parsley, chopped
One-half tsp Tarragon leaves
Pepper to taste
Mix ingredients in a blender and re-blend if needed until mixture is smooth and creamy. Service with fresh vegetable sticks or assorted crackers
Makes about one-and-one-third cups of dip. I have tried this and used a little garlic which makes it kinda nice. I like to have this as a fairly thick dip.
Enjoy these little appetizer recipes and remember to have some fun when you’re in the kitchen this upcoming ‘Happy Season.’
Bye for Now and GOOOD COOKING
Ken Wilson writes a column on cooking and sometimes on politics.