Magazine article Sunset

Endive Dippers, Potato Scoopers ... Appetizers

Magazine article Sunset

Endive Dippers, Potato Scoopers ... Appetizers

Article excerpt

On scene in time to help you through holiday entertaining with ease and style is Sunset's all-new cook book, Appetizers--Hors d'Oeuvres to Light Meals (Lane Publishing Co., Menlo Park, Calif.; $4.95). From tidbits you nibble with refreshments, to dishes that make a dinner first course, this 96-page book offers 150 recipes that range from quick and simple to dramatic. The 24 full-page color photographs illustrate 38 recipes in serving situations.

Ten special features include directions for planning an all-appetizer party, shopping information and recipes for the popular goat cheeses, and buying and serving guides for spirited liquid refreshment. You'll also learn how to dry tomatoes for snacks or to pack in oil, and find a guide to caviars at all price levels.

The book, written by the editors of Sunset

Books and Sunset Magazine, opens with a chapter on speedy, light treats emphasizing colorful vegetables. Dips, spreads, and pates in the next chapter employ vegetables, meats, cheeses, and seafood in appetizers that are served hot or cold.

The baked appetizer category includes breads, pastries, quiches--even pizza--while the chapter on snacks offers foods with a high protein bent. The last chapter deals with salads, soups, and pastas to begin a meal.

Make-ahead steps, helpful to every cook, are well noted in each recipe, as in the following two dishes.

Make the chill sauce for dipping while the potatoes bake or while you are crisping the skins. Salsa Potato Skins 5 large russet potatoes (about 3 lb. total) Chili salsa (recipe follows) About 1/2 cup butter or margarine, melted 3/4 cup each shredded Cheddar and jack cheese

Scrub potatoes and pierce each with a fork. Bake in a 400[deg.] oven until potatoes feel soft when squeezed, about 1 hour. Meanwhile, prepare chili salsa.

Let potatoes stand until cool enough to touch. Cut each potato lengthwise into quarters. With a spoon, scoop flesh from skins, leaving a 1/8-inch-think shell. Reserve flesh for other uses.

Brush potato skins inside and out with butter. Place, cut side up, in a single layer on a 12- by 15-inch baking sheet. Bake in a 500[deg.] oven until crisp, about 12 minutes. …

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