So last week was cocktails and what better item to pair cocktails with then appetizers. I am a true believer that even if you invite friends or coworkers over for just a drink; you should always have something bite sized to offer. Enter appetizers. It doesn’t have to be fancy or take a lot of time but your guests will appreciate. Especially if they have had a long day and haven’t had a chance to get or cook dinner yet. The Food Network has a great resources and all the below photos and recipes are credited to them.
Citrus Marinated Olives
Recipe courtesy Alton Brown for Food Network Magazine
- Serves: about 1 pound olives (about 3 1/2 cups)
Ingredients
- 1 pound large green olives with pits, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Zest and juice of 1 lemon
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon curry powder
Directions
Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.
Photograph by Lara Robby
Lemongrass-Cured Salmon Canapes
From Food Network Kitchens
- Serves: approximately 50 portions
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 teaspoons cumin seeds
- 1/3 cup sugar
- 1/2 cup kosher salt
- 4 stalks fresh lemongrass
- 1 bunch cilantro, with stems
- 2 (12-ounce) salmon center cut fillets, with skin attached (each equal size)
For serving:
- Thinly sliced cucumbers (about 25 slices)
- Boiled small fingerling potatoes, quartered, optional (about 25 pieces)
- Micro cilantro or other tender micro herbs, such as mint or basil
Directions
Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together.
Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.
Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.
If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.
Wrap-Party Apps
Recipe courtesy Food Network Magazine
- Prep Time: 5 min
Directions
Roll thin slices of roasted red pepper around a basil leaf and a mini mozzarella ball (bocconcini). Secure with toothpicks.
Photograph by Jonathan Kantor
All content ©The Food Network and it’s affiliates.
Happy Entertaining Readers!
