.....and Hors d’ Oeuvres

Hors d’ Oeuvres sounds French and it is as French as costly Burgundy wines, but don’t let that intimidate you. Hors d’oeuvres (literally translated) means “before or outside the main work.” So “work,” in a culinary sense, is a dinner. And “before” is the period of time before the dinner is served. We will concentrate on the before aspect, as that is where hors d’oeuvres (or “appetizers,” as many Americans prefer) play a very important role in the ultimate success of any dinner and an area where many home cooks need an infusion of new ideas.

It is a personal compliment to be invited to a private home for a dinner party. Be it a formal affair, or a backyard cookout, invited guests feel they are “special.” Each will be looking forward to an enjoyable gathering and good food. After the guest list has been confirmed, it is important to plan the dinner from a logistical viewpoint. The party’s start may be set for 7:00 P.M., with dinner to be served at 8:00 P.M. That leaves a time period of up to an hour that requires careful planning. There are two factors to be considered. First, invitees will undoubtedly arrive at various times, presenting a challenge to serve a small number that is rapidly growing into a larger group. Therefore, a variety of two or three appetizers should be offered, with cold appetizers served first and warm or hot ones offered when all or most of your guests have arrived, or are at the dinner table. Secondly, guests frequently do not know each one another, needing a common interest to create a convivial atmosphere that food can help provide.

Cheese Fondue

Serves: 4

Preparation Time: 30 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 2-quart Saucepan, 5-quart stainless Mixing Bowl

• 2              cups (480 ml) dry white wine
• 1              tablespoon fresh squeezed lemon juice
• 1              pound (460 g) Gruyere cheese, shredded #2 blade
• 1              pound (460 g) Fontina cheese, shredded #2 blade
• 1              tablespoon arrowroot
• 2              ounces (60 ml) kirsch (optional)
• 1              pinch nutmeg
• 1              loaf French bread, cubed
• 4              pears cut in wedges
• 4              apples cut in wedges

Combine wine and lemon juice in 2 quart Saucepan (2 L) and bring to a simmer over medium heat, and reduce to low.

In the 5-quart Mixing Bowl, toss cheese with arrowroot and gradually add cheese mixture to wine, stirring constantly. When cheeses are melted, stir in kirsch. Sprinkle with nutmeg and serve with French bread, apples and pears.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 471; Fat Grams 26; Carbohydrate Grams 31; Protein Grams 24; Cholesterol mg 85; Sodium mg 583.

THE POINT SYSTEM: Calorie Points 6 ½; Protein Points 3; Fat Grams 26; Sodium Points 25; Fiber Points 1; Carbohydrate Points2; Cholesterol Points 8 ½.

____________________

Hom Bow

Yields: 10 buns, Preparation Time: 15 minutes (1 hour rising time), Cooking Time: 15 to 25 minutes

Equipment: 2-quart Saucepan, French chef knife, Cutting Board, Kitchen Machine food cutter, Large Mixing Bowl with cover, Small Mixing Bowl

• 1 ¼       cups (300 ml) skim milk
• 1          tablespoon active dry yeast
• 1          tablespoon sugar
• 1          tablespoon vegetable oil
• ½         teaspoon salt
• 3 ½       cups all purpose flour

FILLING

• 2          tablespoons onion, chopped with Kitchen Machine #2 blade
• 1          clove garlic, minced
• 1          tablespoon peanut oil
• ½         pound (230 g) lean ground pork
• 1/3        cup (80 ml) water
• 2          tablespoons soy sauce
• 2          teaspoons cornstarch
• 2          teaspoons sugar
• ½         teaspoon fresh grated ginger, #1 blade

In the 2-quart Saucepan heat milk until warm, stir in yeast, sugar, oil, and salt, mix well. Add ½ the flour and blend together thoroughly. Stir in enough remaining flour to make soft dough that can be kneaded. Knead lightly on floured board. Return to lightly greased Large Mixing Bowl, turning ounce to grease surface. Cover and let rise in a warm place until double in size (approximately 45-60 minutes).

In Small Mixing Bowl, stir together water and soy sauce into cornstarch, add sugar and ginger, mix well and set aside.

In the 2-quart Saucepan, over medium heat, sauté onion and garlic in peanut oil until tender (do not brown). Add the ground pork, sauté until browned. Add water/soy sauce mixture, stir until thickened, and remove from heat. Cover and cool in refrigerator until ready to use.

When rising period has finished, punch the dough down, turn onto lightly floured surface and shape into 10 balls. Cover and let rest 5 minutes.

On a lightly floured surface, flatten each ball of dough to about a 3 ½-inch circle. Place a rounded spoonful of pork mixture in center of each circle of dough. Bring edges of dough up around filling, stretching a little until edges meet, and pinch to seal.

TO STEAM

Place 1 cup water in Large Skillet with a (greased) 10-inch Steamer/Separator Rack placed in the Skillet bring water to a boil and place the buns on the rack, cover with 4.5-quart High Dome coverand steam over medium heat about 15 minutes.

TO BAKE

Place buns in greased 13-inch Chef Pan or Griddle. Bake in 375°F oven for 25 minutes, or until golden brown.

____________________

Apricot Apple Chutney

Excellent complement when serving pork, lamb, chicken and when served on toasted French bread.

Serves: 20

Preparation Time: 1 hour

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 2-quart Saucepan

• 1½        pounds (690 g) green apples chopped and peeled #4 blade
• 6          dried apricots
• ¼         cup (180 ml) water
• 1 ¼       cups brown sugar
• ¼         cup raisins
• 1          onion, chopped and peeled #2 blade
• 1          clove garlic, minced
• ½         cup (160 ml) apple cider vinegar
• 1          cinnamon stick
• 4          cloves
• 1          bay leaf
• ½         teaspoon garam masala*
• 1          teaspoon sea salt or kosher salt
• ½         teaspoon cayenne pepper

Peel, core and cut apples in half and remove the stems with a paring knife and the core with a teaspoon. Using the Kitchen Machine and blade #3, place the skin side up away from the blade, chop and peel apples. Rinse apricots with cold water and dry, using chef knife slice thin.

Bring water to a simmer in 2-quart Saucepan (2 L utensil) stir in sugar and add remaining ingredients. Cover open vent and simmer 40 minutes. With a spoon, remove cinnamon stick, cloves and bay leaf.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 0; Carbohydrate Grams 27; Protein Grams 0; Cholesterol mg 0; Sodium mg 115.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0.

Garam Masala*

• 1          bay leaf
• ½         teaspoon whole black pepper
• ½         teaspoon whole cloves
• ½         teaspoon cinnamon stick
• ½         teaspoon cardamom

Garam Masala is simply a blend of fresh roasted spices. Individually dry roast each spice of medium heat until fragrant. Using a coffee grinder (used for spices only) or mortar and pestle, grind the spices together.

____________________

Stuffed Mushrooms

 Serves: 12

Preparation Time: 20 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, medium stainless Mixing Bowl, Large Sauté Skillet

• 2          cloves, garlic minced or pureed with a knife
• ¼         cup onions, minced
• 1          tablespoon fresh parsley, chopped
• ½         cup Velveeta Italian cheese, shredded #4 blade
• 1          6-ounce (170 g) can crab meat, drained (or freshly boiled)
• 12         large mushroom caps, stems removed
• ½         teaspoon paprika

NOTE: Soft cheese, like the one in this recipe, is shredded easier when firmed by placing in freezer for 15-30 minutes.

In a mixing bowl, combine garlic, onions, parsley, cheese, and crab meat, mix well, and fill each mushroom cap with crab mixture.

Place stuffed mushrooms in large, skillet, cover, close the vent and cook waterless until Vapor Seal is formed (approximately 5 minutes). Reduce heat to low for additional 10 minutes.

To Serve: Remove from skillet with slotted spoon to serving plate and sprinkle with paprika.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 43; Fat Grams 3; Carbohydrate Grams 2; Protein Grams 4; Cholesterol mg 15; Sodium mg 160.

THE POINT SYSTEM: Calorie Points ½; Protein Points ½; Fat Grams 3; Sodium Points 7; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 1 ½.

____________________

Hot Crab Dip

Serves: 15, Preparation Time: 15 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine, 5-quart Electric Saucepan

• ½       cup Parmesan cheese, grated blade #1
• 1        13 oz. jar artichoke hearts, drained and chopped
• 2        cups fat free or low fat mayonnaise
• 1        6 oz. can Dungeness crab meat
•                Tortilla chips
• 1        green onion, chopped
• ½       teaspoon cayenne pepper

In the 5-quart Electric Saucepan, combine Parmesan cheese, mayonnaise, crab and artichokes. Set heat control at simmer, about 15 minutes.

To serve, ladle crab mixture into serving bowl, top with green onions and sprinkle with cayenne pepper. Serve with tortilla chips.

NUTRITIONAL BREADDOWN PER SERVING: Calories 59; Fat Grams 1; Carbohydrate Grams 9; Protein Grams 4; Cholesterol mg 13; Sodium mg 527.

____________________

Bacon Wrapped Water Chestnuts

Serves: 12

Preparation Time: 30 minutes

Equipment: 13-inch Gourmet Skillet or Large Sauté Skillet, medium stainless Mixing Bowl

• 24         strips bacon, cut in half (Canadian bacon or prosciutto)
• 1          cans whole water chestnuts
• 1          cup (240 ml) reduced calorie ketchup
• 1          cup (240 ml) honey
• 24         toothpicks

Wrap one-half slice bacon around one whole water chestnut, secure with toothpick.

To cook: Preheat 13” Skillet over medium heat (350°F/180°C for Electric Skillet). When heated, place bacon wrapped water chestnuts in pan, cover with vent open, after about 5-7 minutes turn. Repeat the process until bacon is cooked to desired crispness. When finished cooking, drain grease from pan, reduce heat to low (simmer for Electric Skillet).

While chestnuts are cooking, combine ketchup and honey in mixing bowl. After grease has been removed from skillet, pour mixture over wrapped chestnuts. Cover; continue cooking on low heat about 10 minutes, turn occasionally to glaze.

To Serve: Remove to large serving platter, garnish with parsley and sliced orange.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 227; Fat Grams 6; Carbohydrate Grams 28; Protein Grams 6; Cholesterol mg 11; Sodium mg 210.

THE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 6; Sodium Points 9; Fiber Points 0; Carbohydrate Points 2 ½; Cholesterol Points 1.

____________________

Sesame Chicken Wings

Serves: 6, Preparation Time: 25 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine, 2 quart Stainless Mixing Bowl, 11” Stir Fry Skillet/3 quart Saucier

• 12       chicken wings
• 1        tablespoon precooked black beans
• 1        tablespoon water
• 2        cloves garlic, minced
• 1        tablespoon fresh ginger, grated blade #1
• 3        tablespoons dry sherry or rice wine
• ¼       teaspoon black pepper
• 1        tablespoon sesame seeds
• 1        green onion, chopped

Using a knife or poultry shears, trim and discard wing tips, separate wings into two parts.

In mixing bowl, crush beans with fork, add water and set aside. 

To cook, preheat 11” Stir Fry Skillet/3 quart Saucier on medium-high heat; add chicken, garlic, and ginger. Stir fry until wings are lightly browned. Add soy sauce and sherry, stir fry 1-2 minutes. Add soaked black beans, pepper and sesame seeds. Cover with vent open; reduce heat to low, simmer 8-10 minutes.

Uncover, increase heat to medium-high. To glaze wings in sauce, stir occasionally until liquid has almost evaporated and wings are glazed in sauce. Remove from heat, sprinkle with sesame seeds, and stir to coat.

To serve, arrange wings on serving platter, top with chopped green onions and garnish with sliced lemon, lime or orange.

Variation, to reduce cholesterol and fat calories, trim or remove skin from chicken.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 173; Fat Grams 11; Carbohydrate Grams 2; Protein Grams 14; Cholesterol mg 44; Sodium mg 269. 

____________________

Hummus

Serves: 8 – Yields 4 cups

Preparation Time: 10 minutes

Equipment: French chef knife, Cutting Board, Blender or Electric Food Processor

• 2          cups chick peas, cooked or canned
• ¼         cup (60 ml) freshly squeezed lemon juice
• 2/3        cup (60 ml) water
• 3          tablespoons vegetable oil
• 2          cloves garlic, minced or pureed with a French chef knife
• ½         teaspoon sea salt or kosher salt
• 1          cup Tahini*

In a blender, puree chick peas with lemon juice; add water as needed to keep blending. Add remaining ingredients, puree to a creamy paste.

To Serve: Hummus may be served in many ways and with a variety of garnishes. For a luncheon salad plate, arrange humus on lettuce leaves, sprinkle with paprika, and garnish with sliced cucumbers, cherry tomatoes, carrot slices, and serve with whole wheat bread or wheat crackers.

For a Sandwich Spread: Cut pieces of Middle Eastern Flatbread** (pita) in half and half pockets with humus. Add garnishes such as shredded lettuce, chopped tomatoes, chopped cucumbers, etc. Or spread on cracker or toast.

For a Dip: Serve with fresh cut vegetables.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 211; Fat Grams 16; Carbohydrate Grams 14; Protein Grams 6; Cholesterol mg 2; Sodium mg 264.

THE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 16; Sodium Points 11; Fiber Points 1 ½; Carbohydrate Points 1; Cholesterol Points 0.

**See Nan Bread recipe (Middle Eastern Flatbread** (pita) at Stove Top Baking

TAHINI

Tahini is available in Middle Eastern and some Health Food stores. You can make your own by grinding sesame seeds and adding enough sesame oil to give the mixture the consistency of peanut butter. It can be made in a blender by grinding sesame seeds to a powder, place in a glass jar and combine with sesame oil.

____________________

Guacamole

Serves: 8

Preparation Time: 15 minutes

Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl

• 2              ripe avocados
• 1              small onion, minced fine
• 1              clove garlic, minced using side of knife to mash to paste with ½ tsp salt
• 1              lime, juice thereof
• ½             teaspoon ground cumin, or Crystal hot sauce
• 1              plum tomato, peeled, seeded and diced
• 3              tablespoons fresh coriander, chopped (optional)

Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.

NOTE: Guacamole can be prepared in advance and kept chilled and covered.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.

See Beef Fajitas recipe at Cook Greaseless

____________________

Tomato Salsa

Serves: 8

Preparation Time: 15 minutes

Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl

• 1              pound (460 g) plum tomatoes, peeled, seeded, chopped (see below)
• 1              small onion, minced fine
• 1              tablespoon lime juice, fresh squeezed
• 2              tablespoons fresh coriander, chopped (optional)
• 1              jalapeno chili, seeded and minced

In a mixing bowl, toss together the tomatoes, onion, lime juice, coriander, and jalapeno. Let salsa stand for about 30 minutes.

NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.

See Beef Fajitas recipe at Cook Greaseless

To Peel & Seed Tomatoes: In the 6.5-quart tall Stockpot, filled about ½ way with water, bring water to a boil over medium-high heat.  Using a paring knife, score tomatoes with an X and place tomatoes in 6-quart Steamer/Pasta Basket.

Place the Pasta/Steamer basket in the boiling water (about 1 minute, until skin of tomatoes begins to peel back slightly at the X). Remove the Pasta/Steamer basket immediately. Using a slotted spoon, place tomatoes in large mixing bowl filled with ice and water quickly.

Using the Paring knife and beginning at the X, skin the tomatoes. With a French chef knife slice the tomatoes in half and scoop out the seeds with a tablespoon.

Plum tomatoes peeled and seeded can be used in a variety of tomato based recipes.

____________________

Pork & Shrimp Pot Stickers

Yields: 48 Pot Stickers, Serves: 12

 Time: 1 hour, 15 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, medium stainless Mixing Bowl, Large Skillet

• 3              cups flour
• ¼             teaspoon salt
• 1              cup (240 ml) warm water
• ½             pound (230 g) shrimp, peeled and shelled, chopped fine
• ½             pound (230 g) ground pork
• 1              cup green cabbage, chopped #2 blade
• 3              green onion, minced
• ¼             cup mushrooms, minced
• 2              tablespoons soy sauce
• 1              clove garlic, minced
• 1 1/3       cups (320 ml) low sodium chicken broth, divided (or homemade chicken stock)

In large Mixing Bowl combine flour, salt and warm water and mix well. On an un-floured board, knead dough until very smooth and satiny. Cover and let rest for 30 minutes.

In medium Mixing Bowl, combine the shrimp, pork, cabbage, onions, mushrooms, soy sauce and garlic. Mix well.

Divide dough into two portions, keeping half covered to keep from drying out. Roll the dough to about one-eighth (50 mm) inch thickness. Cut our 3-inch (7.5 cm) circles, place the filling in the center of each circle of dough. Fold in half, pinching the edges closed, making a few tucks along the edge. Cover finished pot sticker and complete other half.

Spray large skillet with cooking spray or lightly oil. Preheat the pan over medium heat, place Pot Stickers in pan, cooking 12 at a time. Cook until bottoms are golden brown.

Pour 1/3 cup chicken stock over the pot stickers, reduce heat to low, cover with the vent open, and steam for about 15 minutes. Remove cover and transfer pot stickers to plate. Rinse skillet, wipe dry, and repeat process beginning with cooking spray or oiling the skillet.

Serve with Soy Dipping Sauce see Stocks & Sauces for recipe.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 190; Fat Grams 4; Carbohydrate Grams 24; Protein Grams 12; Cholesterol mg 44; Sodium mg 474.

THE POINT SYSTEM: Calorie Points 1; Protein Points 1; Fat Grams 4; Sodium Points 20; Fiber Points 0; Carbohydrate Points 2; Cholesterol Points 4.

____________________

Chicken Satay with Peanut Sauce

Serves: 8

Preparation Time: 1 hour, 15 minutes

Equipment: French chef knife, Cutting Board, 7-inch Chef Pan, Rectangular Baking Dish, 1-quart stainless Mixing Bowl, Double Griddle

• 1              package (16) bamboo skewers
• 1 ½          teaspoons fennel seed
• 2              teaspoons ground turmeric
• 2              pounds (1 kg) boneless, skinless chicken breasts
• ¼             cup (180 ml) unsweetened coconut milk
• 1              tablespoon soy sauce

Soak skewers in water 10-15 minutes.

In the 7-inch Chef Pan, dry roast fennel seeds until light brown. Grind fennel seed and turmeric together with a mortar and pestle or a coffee grinder used only for spices.

Using the French chef knife, slice chicken into ½-inch (1.5 cm) strips, the full length of the breast. Ribbon thread chicken onto 16 skewers, and place in rectangular baking dish. 

In 1-quart Mixing Bowl combine coconut milk, soy sauce and ground spices. Pour over chicken to coat. Marinate 1 hour in refrigerator, covered. Turn occasionally.

To Cook: Preheat the Double Griddle over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken on skewers on the griddle; it will stick at first while browning. When the chicken loosens, about 3-5 minutes, turn it to brown on the other side. Continue searing until all sides are browned and chicken is cooked through. About 3-5 minutes per side. Check for doneness.

Serve with Peanut Dipping Sauce.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 340; Fat Grams 12; Carbohydrate Grams 2; Protein Grams 54; Cholesterol mg 146; Sodium mg 259.

THE POINT SYSTEM: Calorie Points 5; Protein Points 7; Fat Grams 12; Sodium Points 1 ½; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

Peanut Sauce

Yields 1 1/2 cups
Serving Size: 1 tablespoon
Preparation Time: 15 minutes

• ½             cup peanut butter
• ¼             cup (60 ml) warm water
• ¼             cup (60 ml) rice wine vinegar
• 1              clove garlic, minced fine and mashed into a paste with side of French chef knife
• ½             tablespoon ginger, freshly grated #1 blade
• 1              teaspoon sugar
• 1              teaspoon red chili flakes
• ¼             cup (60 ml) sesame oil 

In a mixing bowl, thin the peanut butter by stirring in warm water slowly using a wire whisk. Whisk in all other ingredients except for sesame oil. Slowly blend in sesame oil by pouring a very thin stream of oil as you continue to whisk the peanut sauce.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 36; Fat Grams 3; Carbohydrate Grams 2; Protein Grams 1; Cholesterol mg 0; Sodium mg 31.

THE POINT SYSTEM: Calorie Points ½; Protein Points 2; Fat Grams 3; Sodium Points 1 ½; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

____________________

Garlic Bread or Bruschetta

Serves: 12

Preparation Time: 10 minutes

Equipment: French Chef Knife, Cutting Board, Double Griddle, 8-inch Chef Pan

• 4              cloves garlic, minced
• ¼             cup diet margarine or unsalted butter
• 1              loaf Italian or French bread, sliced

Preheat Double Griddle over medium heat. In the 8-inch Chef Pan sauté garlic in butter or margarine 2-3 minutes. Using a pastry brush, lightly brush one side of bread with butter/garlic mixture and place on Double Griddle, buttered side down. Cook each piece about 2-3 minutes until golden brown, turn and brown unbuttered side.

To Serve: Serve alone with pasta, or top with Salsa (see recipe above) for an excellent Bruschetta.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 86; Fat Grams 3; Carbohydrate Grams 13; Protein Grams 2; Cholesterol mg 0; Sodium mg 196.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 9; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.

____________________