Category Archives: Appetizers & Party Foods

Vermouth Cassis and Provençale Caviar

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Sometimes called “poor man’s caviar,” Provençale Caviar is neither poor nor vavia. A piquant blend of tuna, anchovies, and black olives, this concoction somewhat resembles sturgeon caviar in appearance; in taste it is reminiscent of the South of France favorite, Salad Nicoise. It is as elegant an appetizer as Vermouth Cassis is an apéritif.

10 anchovy fillets
2 cans (6-oz size) pitted black olives, drained
1 can (7-oz size) white tuna, packed in oil.
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon lemon juice

Rinse anchovy fillets lightly under running cold water to remove excess saltiness; pat dry on paper towels. Chope and combine with olives, tuna, olive oil, garlic, and lemon juice. Purée in blender or food processor. Serve with club crackers and bread sticks.

Yield: About 2 cups.

About Crème de Cassis

Crème de Cassis is a sweet apéritif liqueer made from black currants, often used to sweeten apéritif wines. A superbly easy dessert can be made just by pouring a few teaspoons of crème de cassis over raspberry sherbert. Call it Sorbet de Cassis.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Port Sangaree and Salmon Mousse Pâté with Cucumber Wafers

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1 an (16-oz size) salmon, drained or 2 cups cooked fresh salmon
1 cup dry white wine
1 cup clam juice
1 teaspoon lemon juice
1 tablespoon unflavored gelatin
½ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon cayenne
½ teaspoon ground celery seed
½ cup heavy cream

Remove skin and bone from salmon and flaked with fork; set aside. Sprinkle gelatin on surface of white win and dissolve. Heat clam juice in small saucepan until simmering; add wine and gelatin and heat until gelatin has melted. Remove from heat; add flaked salmon, lemon juice, salt ,pepper, cayenne, and celery seed. Purée in blender or food processor or pass through food mill or sieve.

Cool to room temperature. Beat heavy cream until light peaks form. Gently fold into salmon mixture. Turn mixture into lightly oiled loaf pan, 8½” x 4½” x 2½”.
Refrigerate until set, about 2 hours.

Unmold on serving platter; serve with Cucumber Wafers
Yield: 4 cups pâté (12-16 slices).

CUCUMBER WAFERS

Select large, firm cucumber with dark green skins. Peel carefully. allowing slivers of peel to reaming for color. Run times of fork lengthwise down sides of cucumber to form ridges. Cut into ¼-inch slices and serve cold.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Diplomat and Shad Roe Monogram

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In season, shad roe has always been one of the most popular dishes along Washington’s Embassy Row. Canned shad roe may be used for this recipe, making the dish available all year long, to be served hot or cold as the occasion and the weather suggest.

1 pair shad roe, fresh or canned
2 tablespoons butter
2 tablespoons flour
1 cup light cream
4 eggs, separated
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon white pepper
1 dash hot sauce

Separate shad roe gently with fork, removing skin and filament (chop fine with sharp knife if using frozen roe): Set aside.

Heat butter in heavy-bottomed saucepan until foaming. Add flour and stir thoroughly until mixture forms paste. Stir in cream; blend over low heat until mix forms smooth paste. Remove from heat. Fold in egg yolks, one at a time; add shad roe, lemon juice, salt, pepper, and hot sauce. Mix.

In separate bowl, beat egg whites until stiff peaks form. Fold into roe mixture. Lightly grease a 5-cup mold and dust with flour. Fill with roe mixture and cover tightly with aluminum foil. Place in large saucepan and add boiling water to saucepan to come halfway up sides of mold. Cover and place on low flame; steam 60 minutes. Remove from saucepan and unmold.

Serve with bacon curls and table water crackers
Yield: 3 ½ cups mold.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Salad and Sandwich Loaf

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Suggested Sandwich Fillings

“Philadelphia” Cream Cheese with scraped cucumber – raisin bread.
“Philadelphia” Cream Cheese with jelly, jam or marmalade – toasted bread.
“Philadelphia” Cream Cheese with peanut butter – graham bread.
“Philadelphia” Cream Cheese with shredded pineapple.
“Philadelphia” Cream Cheese with chopped candied ginger.
“Philadelphia” Cream Cheese with chopped dill pickle.
“Philadelphia” Cream Cheese with chopped dates.
“Philadelphia” Cream Cheese with chopped pecans and Kraft Kitchen Fresh French Dressing
“Philadelphia” Cream Cheese with chopped green peppers.
“Philadelphia” Cream Cheese with finely chopped parsley, American Cheese moistened with vinegar, anchovy essence or sardine paste.

Kraft-Phenix Cheese Corporation, © 1931 “Cheese and Ways to Serve It”

Spaghetti Bolognese and Kedgeree

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Preparation time: 7 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter
½-1 clove garlic
1 onion, finely chopped
2 oz. mushrooms, finely chopped
1 carrot, finely chopped
6 oz. minced beef
1 x 8 oz. can tomatoes or 4 fresh tomatoes
½ pint brown stock
1 wineglass red wine
little tomato purée
6-8oz. spaghetti
Parmesan cheese

Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.

Kedgeree

Preparation time: 5-10 minutes
Cooking time: 5-10 minutes
To serve: 4

You will need
6 oz. cooked smoked haddock
1 hard-boiled egg
approx. 8 oz. cooked rice
pinch cayenne
pepper and salt
chopped parsley
¼ lemon, cut in thin wedges

Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.

©Shufunotomo Co., Ltd., Japan 1968 English text ©Shufunotomo Co., Ltd., Japan 1968

Oyster Rumaki

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¼ cup soy sauce
2 tablespoons Sherry wine
⅛ teaspoon pepper
24 medium oysters, fresh or frozen
24 canned water chestnuts, drained
12 slices bacon, cut in half

Preheat broiler or oven to 500°. Blend soy sauce, Sherry and pepper. Drain oysters and dry on paper toweling. Put oysters and water chestnuts in a bowl with the sauce and turn several times to coat. Wrap an oyster and water chestnut with a bacon slice and secure with a wooden pick. Broil, turning occasionally, 4 inches from the flame until bacon is crisp – watch carefully to prevent overcooking. Rumakis can be kept warm at the table on a cocktail-size hibachi.

Recipe makes 8 servings for 3 rumakis per person at approximately 120 calories per serving.

HELPFUL HINT: This appetizer makes a gala first course for any party meal. Other seafood, such as scallops, shrimp or lobster, can be substituted for the oysters.

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

English Muffin Pizza

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2 8-ounce cans tomato sauce
1 tablespoon oil
1 teaspoon Italian Seasoning
1½ teaspoon salt
⅛ teaspoon garlic powder
6 English Muffins, cut in half
1 cup Mozzarella cheese, shredded
1 cup Romano cheese, shredded

TOPPINGS: anchovies, green pepper strips, sliced mushrooms, sliced olives, sliced pepperoni sausage

Heat oven to 425°. Combine tomato sauce, oil, Italian seasoning, salt and garlic powder. Spread about 2½ tablespoons of sauce on each muffin half. Sprinkle with mozzarella and romano cheeses. Add variety of toppings as desired. Bake in hot oven 8 to 10 minutes, until lightly browned and cheese is melted.

Serves 12
Preparation time: 30 min
Approximate calories per serving… 185

HELPFUL HINT: This dish would make a great luncheon entree, using 2 halves per serving. Pizza can be prepared ahead of time and frozen – ready to be baked.

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Scotch Woodcock

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Preparation time: 4 minutes
Cooking time: 5 minutes
To Serve: 4

You will need
6 eggs
salt and pepper
6 tablespoons milk
1 ½ oz. butter
4 slices buttered toast
16 anchovy fillets
few capers

Beat eggs and add seasonings and milk. Heat butter in a saucepan. Scramble eggs. Cut buttered toast into eight portions, cover and arrange anchovy fillets on top. A few capers may be arranged between the fillets if liked.

Variation

Cold savoury egg
The scrambled egg may be allowed to get cold when it may be cut into strips. Pile the strips on to small rounds of thin toast. Top some with coiled anchovy fillets and others with a few capers. Serve as an hors d’oeuvre.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Liver Pâté

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Preparation time: 25 minutes
Cooking time: 1 ½ hours
To serve: 4

You will need
1 ½ lb. pig’s liver
8 oz. bacon
1 clove garlic or 1 shallot
6 anchovy fillets
¾ pint breadcrumbs
1 egg
1 egg yolk
¼ teaspoon black pepper
½ teaspoon salt
2 bay leaves

Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.

© Shufunotomo Co., Ltd., Japan 1968 English text &copu; Shufunotomo Co., Ltd., Japan 1968

Eggs Florentine

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Preparation time: 12 minutes
Cooking time: 12 minutes
To serve: 4

You will need
1 lb. cooked spinach (frozen spinach is ideal for this dish)
little butter
seasoning
4 hard-boiled eggs
evaporated milk cheese sauce

Cook spinach, drain and free from moisture and chop finely, then add butter and plenty of seasoning. Arrange spinach on buttered dish, and place quartered eggs on top. Cover with sauce and serve.

Evaporated milk cheese sauce
1 small can evaporated milk
4-6 oz. processed cheese, grated
salt and pepper
little prepared mustard

Put all the ingredients into a saucepan or top of a double saucepan. Heat gently, stirring until cheese dissolves, then cook until thick. Serve immediately. Delicious with vegetable dishes.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968