ONLINE EXTRA — HOLIDAY APPETIZERS: Smoked Salmon and Brie Napoleons . . . Parmesan Cheese Straws . . . Tomato, Basil and Olive Tarts, etc.

Smoked Salmon and Brie Napoleons

HERB BUTTE:

½ stick butter (4 tablespoons), softened

1 teaspoon Dijon mustard

1 teaspoon capers, drained and very finely chopped

1 teaspoon finely chopped fresh dill tops

½ teaspoon lemon zest (wash and dry the lemon; grate about 1/3 of its surface, using a light touch to remove the yellow surface, not the bitter white part underneath. Save the lemon to grate a little more zest for garnish, and for juice for the main-course avocado, below.)

NAPOLEONS:

8 large round crackers, such as Breton wafers

Small wedge brie, rind cut off and discarded, cut into pieces roughly the size of the crackers

8 thin slices smoked salmon, of a size that will fit neatly on a cracker

In a small bowl, mash and stir the softened butter with a plastic spatula or a spoon or fork until it’s creamy. Add mustard, capers, dill and lemon zest and mix well. Refrigerate, tightly covered, for an hour or two or overnight.

Just before serving, spread each cracker generously on one side with the herb butter.

Start with one cracker, butter side up. Top it with a piece of brie. If you’ve bought sliced salmon, cut it to a size that will fit neatly atop the brie; if unsliced, slice it as thinly as possible and trim it to fit if necessary. Top with another buttered cracker, another piece of brie and another slice of salmon. Garnish with a little dab of butter, a teeny dill feather, 3 capers and a little lemon zest. Repeat to make a total of 4 napoleons.

Yield: 4 appetizers.

Approximate nutritional analysis per appetizer: 268 calories, 20 grams fat, 5 grams carbohydrates, 17 grams protein, 61 milligrams cholesterol, 837 milligrams sodium, 68 percent of calories from fat.

Prosciutto variation: Use unflavored softened butter, substitute thinly sliced prosciutto for the salmon and add thin pear slices. Omit garnish.

Parmesan Cheese Straws

Shortening for baking sheet

1 sheet puff pastry (half of a 14-ounce package), thawed if frozen

1 egg yolk

1 tablespoon water

2 teaspoons paprika

3 tablespoons grated Parmesan cheese, divided

Preheat the oven to 400 degrees.

On a lightly floured work surface, roll out the pastry to 6-by-20 inches. Whisk together the egg yolk and water. Brush the pastry with some of the egg mixture. Sprinkle the pastry with paprika and 2 tablespoons of the Parmesan. Spread the cheese with your hands to evenly cover the pastry. Fold the pastry in half crosswise and press down. Use a rolling pin if necessary to seal layers.

Brush the folded pastry with the egg mixture. Sprinkle on the remaining cheese and press into the top layer.

With a sharp knife, cut the pastry into ½-inch strips. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Lay twisted strips onto greased baking sheets. Bake until crisp and golden, about 7 minutes. Remove from oven and cool on wire racks. Serve warm or at room temperature.

The straws can be baked up to 3 days in advance. Store in an airtight container at room temperature. Crisp in a preheated 400-degree oven for 3 minutes.

Yield: 40 straws.

Approximate nutritional analysis per straw: 32 calories, 62 percent of calories from fat, 2 grams fat (trace saturated), 2 grams carbohydrates, 1 gram protein, 22 milligrams sodium, 6 milligrams cholesterol, 8 milligrams calcium, trace fiber.

Tomato, Basil and Olive Tarts

Shortening for baking sheet

4 ounces Emmentaler cheese, grated to yield 1 1/3 cups, see cook’s note

3 medium vine-ripened tomatoes, seeded and chopped into ¼-inch pieces

½ cup plus 2 tablespoons thinly sliced fresh basil, divided

2 ounces (about 25) black olives, pitted and thinly sliced into strips

3 large eggs

1/3 cup plus 1 tablespoon milk

Kosher salt and freshly ground pepper to taste

Favorite 1-inch tartlet shells such as phyllo shells, see cook’s note

Preheat the oven to 400 degrees.

In a medium bowl, toss together the cheese, tomatoes, 2 tablespoons of the basil and the olives.

In a small bowl, whisk together the eggs and the milk. Add the salt and pepper.

Place the tartlet shells on a lightly greased baking sheet. Fill each shell with about 1 teaspoon of the tomato mixture and top each with 2 teaspoons of the egg mixture. (For easier filling, pour the mixture from a glass measure.)

Bake until the filling is golden and set, about 16 minutes, rotating the baking sheets halfway through for even browning. Transfer the tartlets to a wire rack to cool. Sprinkle the tartlets with the remaining basil. Serve warm or at room temperature.

Yield: About 60 tartlets.

Cook’s note: Emmentaler is a cow’s-milk cheese with a nutty, mild flavor. Any Swiss-style cheese with small holes may be substituted. Miniature phyllo shells work well. Look for them in your grocery’s freezer section.

Approximate nutritional analysis per tartlet: 71 calories, 48 percent of calories from fat, 4 grams fat (1 gram saturated), 8 grams carbohydrates, 2 grams protein, 92 milligrams sodium, 13 milligrams cholesterol, 25 milligrams calcium, trace fiber.

Herbed Cheese Spread

8 ounces low-fat cream cheese, room temperature

¼ cup extra-virgin olive oil

3 tablespoons white wine vinegar

3 tablespoons dry white wine

¾ cup chilled heavy cream

2 shallots, finely chopped

6 fresh flat-leaf parsley sprigs, leaves only, finely chopped

6 fresh dill sprigs, finely chopped

10 fresh chive stalks, finely chopped

Salt and freshly ground pepper to taste

In a medium bowl, place the cream cheese and mash using a fork. Add the oil, vinegar and wine, mixing until well combined and creamy.

In a small bowl, whip the cream until stiff peaks form. Fold into the cheese mixture. Mix in the shallots, parsley, dill, chives and salt and pepper.

Transfer to a serving bowl and chill thoroughly before serving. The spread can be stored in a covered container in the refrigerator for 3 to 4 days.

Yield: 2 cups.

Approximate nutritional analysis per tablespoon: 52 calories, 87 percent of calories from fat, 5 grams fat (2 grams saturated), 1 gram carbohydrates, 1 gram protein, 24 milligrams sodium, 12 milligrams cholesterol, 12 milligrams calcium, no fiber.

Uno Mas Quesadillas

SALSA:

¾ cup seeded and finely chopped plum tomatoes

1/8 teaspoon kosher salt

1/3 cup cooked black beans, rinsed and drained

¼ cup favorite picante sauce

1 tablespoon finely chopped parsley

1 tablespoon finely chopped red onion

2 teaspoons lime juice

1 teaspoon dried oregano

½ teaspoon minced fresh garlic

QUESADILAS:

8 flour tortillas (6 inches in diameter), divided

½ to ¾ cup shredded pepper jack cheese

¼ cup thinly sliced green onions

Freshly ground black pepper to taste

3 tablespoons vegetable oil

In a strainer set over a bowl, place the tomatoes and sprinkle with the kosher salt; let sit. In a medium bowl, mix together the black beans, picante sauce, parsley, red onion, lime juice, oregano and garlic. Add the tomatoes and stir until incorporated. Refrigerate until ready to use.

Place four tortillas on a work surface. Sprinkle each with about 2 tablespoons of cheese or more as desired. Top each with 1 tablespoon of the green onion slices. Season with black pepper. Cover each with the remaining tortillas and press down gently.

In a large skillet heat the vegetable oil over medium heat. When hot, add the quesadillas to the skillet and cook until crispy golden brown, about 2 minutes on each side. Remove and transfer to a paper towel-lined plate to drain and cool slightly. Cut each into 8 wedges. Top the wedges with the salsa or serve it on the side.

Yield: 32 wedges.

Approximate nutritional analysis per wedge: 44 calories, 53 percent of calories from fat, 3 grams fat (trace saturated), 4 grams carbohydrates, 1 gram protein, 96 milligrams sodium, 2 milligrams cholesterol, 23 milligrams calcium, trace fiber.

Wonton Wonders

12 wonton wrappers (3-by-3½ inches), cut into quarters

Vegetable oil to brush on wontons, about 2 tablespoons

6 cups water

2 teaspoons kosher salt, divided

1 pound (about 3 medium) boneless, skinless chicken breasts, washed, patted dry

¼ cup Major Grey’s chutney

¼ cup plus 2 tablespoons plain yogurt

3 tablespoons crunchy peanut butter

1 tablespoon fresh lime juice

1½ teaspoons green curry paste

¼ cup chopped green onions for garnish

Preheat the oven to 325 degrees.

Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

In a medium saucepan, heat the water and 1½ teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining ½ teaspoon kosher salt. In a medium bowl mix together the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.

Yield: 48 appetizers.

Cook’s note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.

Approximate nutritional analysis per appetizer: 30 calories, 39 percent of calories from fat, 1 gram fat (trace saturated), 2 grams carbohydrates, 2 grams protein, 61 milligrams sodium, 6 milligrams cholesterol, 5 milligrams calcium, trace fiber.

Gingered Chicken Cakes with Cilantro-Lime Mayonnaise

Shortening for baking sheet

CAKES:

2 boneless, skinless chicken breast halves, about ¾ pound

2 tablespoons fish sauce

1-inch piece of fresh ginger, peeled, coarsely chopped

3 green onions, washed, ends removed, coarsely chopped

1 large garlic clove, peeled, crushed

Salt to taste

¼ to ½ teaspoon hot red pepper sauce or to taste

Topping:

4 tablespoons mayonnaise, low-fat or regular

½ cup cilantro, finely chopped

Juice of 1 lime

2 tablespoons diced mango, optional

Preheat the oven to 400 degrees. Using shortening lightly grease one large or two small baking sheets; set aside.

To prepare the cakes: In a food processor fitted with the steel blade, place all the cake ingredients and pulse until finely chopped. Divide the mixture into 20 walnut-size pieces. With wet hands, shape each piece into a ball and flatten into a cake. Place the cakes on the prepared baking sheet. Place in the oven and cook until golden on each side and cooked through. Remove and set aside to cool to warm or room temperature.

Meanwhile, make the topping. In a small bowl combine the mayonnaise, cilantro and lime juice. Spoon a small dollop on each cake and, if desired, garnish each cake with the diced mango.

Yield: 20 cakes.

Approximate nutritional analysis per cake: 31 calories, 21 percent of calories from fat, 1 gram fat (trace saturated), 1 gram carbohydrates, 5 grams protein, 179 milligrams sodium, 13 milligrams cholesterol, 4 milligrams calcium, no fiber.

Lemon Chili Shrimp Sticks

2 garlic cloves, peeled, crushed

1-inch piece of fresh ginger, peeled, grated

2 tablespoons finely chopped cilantro

½ tablespoon Chinese hot chili sauce

1 tablespoon light soy sauce

1 tablespoon honey

3 tablespoons lemon juice

20 raw medium shrimp, peeled and deveined

20 wooden skewers (6 inches long), soaked in water for at least 30 minutes

In a large, nonmetallic bowl, combine the garlic, ginger, cilantro, chili sauce, soy sauce, honey and lemon juice. Add the shrimp and toss in the marinade to coat each one well. Cover and refrigerate for 1 hour. Thread 1 or 2 shrimps on each skewer.

Preheat the broiler. Place the shrimp on the broiler pan and broil until they turn pink and are opaque, about 3 minutes on each side. Serve hot, warm or at room temperature.

Yield: 20 skewers.

Cook’s note: Marinate the shrimp up to 4 hours in advance. Store in an airtight container. Skewer shrimp up to 1 hour in advance, storing in an airtight container in the refrigerator.

Approximate nutritional analysis per skewer: 21 calories, 8 percent of calories from fat, trace fat (no saturated), 1 gram carbohydrates, 4 grams protein, 64 milligrams sodium, 32 milligrams cholesterol, 7 milligrams calcium, no fiber.

Smoked Salmon Mousse

14 ounces smoked salmon, divided

½ cup plain, nonfat yogurt

½ teaspoon cayenne pepper

½ teaspoon paprika

2 tablespoons extra-virgin olive oil

1 lemon

1/8-inch-thick cucumber rounds (1 large cucumber) for serving

Roughly chop half of the smoked salmon and place it in the work bowl of a food processor fitted with the steel blade. Add the yogurt, cayenne, paprika and olive oil. Grate the zest of the lemon into the processor bowl, then halve the lemon and squeeze it to measure 2 tablespoons of juice. Add the juice to the bowl and process the ingredients for as long as necessary to form a thin puree.

Transfer to a bowl. Chop the remaining salmon and fold in.

Place a dollop of the mousse on a cucumber round for serving.

Yield: About 2 cups.

Approximate nutritional analysis per serving: 24 calories, 52 percent of calories from fat) 1 gram fat (trace saturated), trace carbohydrates, 2 grams protein, 250 milligrams sodium, 3 milligrams cholesterol, 6 milligrams calcium, no fiber.

Shrimp Tapas

1 pound (about 32) uncooked medium shrimp

6 tablespoons unsalted butter

2 heaping tablespoons chopped canned chipotle peppers in adobo sauce

Salt for sprinkling

Peel and devein the shrimp, leaving the tails intact; set aside. In a large nonstick skillet, melt the butter over medium heat; do not let brown. Add the chipotle peppers and shrimp. Increase the heat to high.

Stirring constantly, cook the shrimp until just firm, about 5 minutes. Do not overcook. Sprinkle with salt and toss.

Put the shrimp and sauce on 8 small plates or one large platter and serve with wooden picks.

Yield: Serves 8.

Approximate nutritional analysis per serving: 29 calories, 69 percent of calories from fat, 2 grams fat (1 gram saturated), no carbohydrates, 2 grams protein, 27 milligrams sodium, 26 milligrams cholesterol, 5 milligrams calcium, no fiber.

Steak Au Poivre Crostini

2½ tablespoons olive oil, divided

1 pound center-cut beef tenderloin, trimmed

Kosher salt and freshly ground black pepper to taste

¼ cup cognac or brandy

1½ cups reduced sodium beef broth

2 tablespoons heavy whipping cream

24 crostini (little toasts)

Preheat the oven to 425 degrees.

In a medium oven-proof skillet, heat 2 tablespoons of the olive oil over high heat. Rub the tenderloin with the remaining ½ tablespoon of olive oil and season generously with salt and pepper. Add the beef to the pan and sear on all sides until brown, about 2 minutes per side. Place in the oven and roast until medium-rare, 7 to 10 minutes. Remove from the oven and transfer the beef to a baking sheet to rest. Cover with foil.

Meanwhile, reheat the skillet over high heat for 30 seconds. Remove the skillet from the heat, add the cognac, return to the heat and ignite. Stand back, and as the flame dies, stir with a wooden spoon to loosen any particles in the bottom of the pan. After the cognac is reduced to 1 tablespoon, add the beef broth, simmering until reduced to ½ cup, about 12 to 15 minutes. Stir in the heavy whipping cream; set aside.

Using a very sharp knife, slice the tenderloin as thin as possible into 24 pieces. Place one slice on a crostini and top each with the warm sauce.

Yield: 24 appetizers.

Approximate nutritional analysis per appetizer: 66 calories, 46 percent of calories from fat, 3 grams fat (1 gram saturated), 4 grams carbohydrates, 5 grams protein, 54 milligrams sodium, 14 milligrams cholesterol, 10 milligrams calcium, no fiber.

Molasses-Glazed Cocktail Ribs

2 pounds baby-back or spareribs

¼ cup cider vinegar

2 tablespoons unsulphured molasses

2/3 cup maple syrup

½ cup Dijon mustard

¼ cup harissa (see note)

Kosher salt and freshly ground black pepper to taste

Cut the spareribs in half lengthwise (it’s best to have a meat cutter do this); then into individual ribs. Set aside.

In a large bowl combine the vinegar, molasses, maple syrup, mustard and harissa. Add the ribs, cover and allow them to marinate for 1 hour in the refrigerator.

Preheat the oven to 375 degrees. Transfer the ribs from the marinade to large baking sheets with at least a 1-inch rim; reserve the marinade. Season the ribs with kosher salt and pepper to taste. Cook the ribs, basting twice during the first half hour with the remaining marinade, turning the ribs over after a half-hour. The ribs should cook for a total of about 45 minutes, until glazed and cooked through. Do not baste during the last 10 minutes of cooking. Discard any remaining marinade.

Yield: About 3 dozen ribs.

Cook’s note: Harissa is Middle Eastern hot sauce usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil. Look for it in the ethnic section of some grocery stores and specialty stores. Substitute your favorite hot chili sauce.

Approximate nutritional analysis per rib: 70 calories, 50 percent of calories from fat, 4 grams fat (1 gram saturated), 5 grams carbohydrates, 4 grams protein, 97 milligrams sodium, 14 milligrams cholesterol, 17 milligrams calcium, no fiber.

Sesame-Eggplant Puree

2 medium eggplants

2 large cloves garlic, peeled, finely minced

¼ cup tahini

1/3 to ½ cup fresh lemon juice or to taste

Salt and freshly ground black pepper to taste

3 tablespoons pine nuts, toasted

3 tablespoons chopped fresh flat-leaf parsley

1 teaspoon cumin

Cayenne pepper to taste

2 tablespoons pomegranate seeds, optional

Preheat the broiler. Place the eggplants on a baking sheet and poke a few times with a fork. Place under the broiler and broil, turning often, until charred on all sides and quite tender, about 20 to 30 minutes. Remove from the broiler and let cool.

When eggplants are cool, cut in half and scoop the pulp from the skins into a medium bowl or into a food processor fitted with the steel blade. Mash with a fork or pulse to puree.

Add the garlic, tahini and lemon juice and beat with a fork or process to puree. Season to taste with salt and pepper.

Transfer to a plate or shallow serving bowl. Sprinkle with the pine nuts, parsley, cumin, cayenne pepper and, if desired, pomegranate seeds. The puree can be made 2 to 3 days in advance and stored in an airtight container in the refrigerator. Serve on crostini, pita chips or bread rounds.

Yield: 4 cups.

Approximate nutritional analysis per tablespoon: 13 calories, 52 percent of calories from fat, 1 gram fat (no saturated), 2 grams carbohydrates, trace protein, 1 milligram sodium, no cholesterol, 3 milligrams calcium, 1 gram fiber.

Smoked Salmon Tea Sandwiches with Dill Butter

24 slices of cocktail bread

4 ounces of dill butter (see cook’s note)

48 thinly sliced cucumber rounds

8 ounces thinly sliced smoked salmon, coarsely chopped, divided

Small dill sprigs for garnish

Place the bread on a serving tray. Butter each slice with about 1 teaspoon of the butter. Top each bread slice with 2 thin slices of cucumber. Evenly divide the salmon and place on top of the cucumber. Garnish with a dill sprig and serve.

Yield: 24 appetizers.

Cook’s note: To make dill butter, place 1 stick of softened, unsalted butter in a medium bowl. Add ¼ cup softened cream cheese, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 2 tablespoons chopped dill, 2 tablespoons chopped parsley and ½ teaspoon kosher salt. Combine all the ingredients using the back of a fork or a wooden spoon. Refrigerator until ready to use.

Approximate nutritional analysis per appetizer: 64 calories, 50 percent of calories from fat, 4 grams fat (2 gram saturated), 5 grams carbohydrates, 3 grams protein, 250 milligrams sodium, 10 milligrams cholesterol, 16 milligrams calcium, trace fiber.

Ricotta, Walnut and Chive Bundles

¾ cup ricotta cheese, low-fat or regular

1/3 cup walnut halves

2 ounces Emmentaler or Swiss cheese, shredded

Grated rind of 1 lemon

Pinch of nutmeg

¼ teaspoon ground cinnamon

2 tablespoons snipped fresh chives

Salt and freshly ground black pepper to taste

6 sheets phyllo dough

1 tablespoon peanut or vegetable oil

Preheat the oven to 425 degrees. In a food processor fitted with the steel blade, place the ricotta, walnuts and cheese. Pulse to finely chop and combine the ingredients. Add the lemon zest, nutmeg, cinnamon, chives and salt and pepper to taste. Mix well.

Cut the phyllo sheets in half crosswise. Place one half sheet on a work surface, keeping the remaining sheets covered with a clean, damp towel so they do not dry out. On half of the sheet, spread 1/12 of the cheese mixture in a rectangle about 3 inches long and ¾-inches wide, leaving the bottom edge and side uncovered. Fold the bottom edge over the mixture, then fold in the sides and roll up into a cylinder about 1-inches in diameter. Repeat with the remaining sheets and cheese mixture. Alternatively, roll the phyllo around the cheese mixture to desired shape, such as triangles or small bundles.

Lightly oil a baking sheet using a small amount of peanut oil. Place the rolls on the baking sheet at least 1/2-inch apart. Lightly brush the rolls with the remaining oil.

Bake until golden and crisp, about 15 minutes. Serve hot or warm.

Yield: 12 rolls.

Approximate nutritional analysis per roll: 95 calories, 51 percent of calories from fat), 5 grams fat (2 grams saturated), 6 grams carbohydrates, 5 grams protein, 78 milligrams sodium, 7 milligrams cholesterol, 60 milligrams calcium, trace fiber.

Curried Vegetables in Wonton Wrappers

16 wonton wrappers

1 to 2 tablespoons olive oil

1½ tablespoons unsalted butter

1 cup finely chopped zucchini

½ cup finely chopped carrots

½ cup finely chopped mushrooms

2 shallots, peeled, finely chopped

2 tablespoons snipped fresh chives

Salt to taste

2 teaspoons curry powder

3 tablespoons water

8 ounces green cabbage, cored, finely chopped

Grated rind of ½ lemon

Additional snipped chives for garnish

Preheat the oven to 325 degrees. Place the wonton wrappers in individual muffin tin cups. Brush lightly with olive oil. Place in the oven and bake about 8 minutes or until slightly golden. Remove and set aside.

Meanwhile, in a large, nonstick skillet, melt the butter over medium heat. Add the zucchini, carrots, mushrooms, shallots and chives. Cook, stirring until the vegetables are golden, about 3 minutes. Add the salt to taste and the curry powder. Cook, stirring another 2 minutes. Add the water to the pan and stir in the cabbage. Cover and cook over low heat, stirring often, about 15 minutes or until the cabbage is tender.

Stir the lemon zest into the mixture after it is cooked.

Evenly divide the mixture among the wonton cups and garnish with chives.

Yield: 16 wontons.

Approximate nutritional analysis per wonton: 51 calories, 37 percent of calories from fat, 2 grams fat (1 gram saturated), 7 grams carbohydrates, 1 gram protein, 52 milligrams sodium, 4 milligrams cholesterol, 16 milligrams calcium, 1 gram fiber.

Tags: holiday appetizers, life, updates, food, recipes, appletizers