TableofContents

TitlePageTableofContentsDedicationCopyrightAcknowledgmentsIntroductionPhotoPARTYSNACKSBASICSMADEINAFLASHCapresePizzaPuffsClassicSouthwesternCruditésWondrousWatercressFingerSandwichesEasyandElegantAntipastoPrettyPartyPinwheelsEdamamewithGingerSaltClassicFrenchOnionDipSpicyCheeseBallsWhiteBeanandRosemaryPâtéSweetandSpicyCreamCheeseStackersTASTYTOPPINGSBeautifulTomatoandBasilBruschettaBlueCheeseandCaramelizedOnionDipCreamyCauliflowerCrispsDipItUpSpinach-ArtichokeDipFunFundidoGorgonzolaCanapéswithWalnutsHeavenlyGarlickyHummusMushroom-Asiago-WalnutCrostiniSalmon-DillToastsPepperyMushroomOpenHeartsMozzarella'dBabyPotatoesSTICKINGITTOTHEMBacon-WrappedScallops

CowboySkewersGrilledHoneyTeriyakiChickenLuauLoveliesMelonBallersProsciutto-HuggedCantaloupeSpicySwordedTofuSweetSpearedShrimpTomato-PepperKabobsMustardyMushroomStickersSTUFFEDWITHSTYLEBlueCheese-OliveBitesBabyDutchBoysCaramelizedOnionShellsSavoryCannoliVerduraBaguetteBitesZucchini-StuffedZucchiniSpicyStuffedTomatoesMightyMushroomMouthfulsMontereyCreminiQuesadillasBETTERBAKEDBITESCheeryCheeseStrawsChickpeaCrownsGorgeousGougèresEggplantParmesanNibblersHeroicTinyHamandCheesersMakeManyMiniFrittatasJosephinasLeekandSwissTartletsPiquantandPrettySweetChickenWingsRiceyCheesyPuffsMeasurementEquivalentsIndexAbouttheAuthor

formysisters,hollyandjill,whotaughtmethatsnacksarealwaysimportant,andthatpartiesmeanmorewithalittlegoodtaste

TheHarvardCommonPress535AlbanyStreetBoston,Massachusetts02118www.harvardcommonpress.comCopyright©2008byA.J.RathbunPhotographs copyright©2008 by JerryErricoAll rights reserved.No part ofthispublicationmaybereproducedortransmittedinanyformorbyanymeans,electronicormechanical,includingphotocopying,recording,oranyinformationstorageorretrievalsystem,withoutpermissioninwritingfromthepublisher.PrintedinChinaPrintedonacid-freepaperLibraryofCongressCataloging-in-PublicationDataRathbun,A.J.(ArthurJohn),1969–Partysnacks!:50simple,stylishrecipestomakeyouapopularpartyhost/A.J.Rathbun.p.cm.Includesindex.ISBN978-1-55832-347-6(hardcover:alk.paper)1.Appetizers.2.Snackfoods.I.Title.TX740.R382008641.8'12—dc222008003084Specialbulk-orderdiscountsareavailableonthisandotherHarvardCommonPressbooks.Companiesandorganizationsmaypurchasebooksforpremiumsorresale,ormayarrangeacustomedition,bycontactingtheMarketingDirectorattheaddressabove.BookdesignbyElizabethVanItalliePhotographsbyJerryErricoFoodstylingbyBrianPreston-CampbellAuthorphotographsbyNatalieFuller10987654321

Acknowledgments

Asuperiorspreadofpartysnacksalwaysinvolvesanumberofdifferentdishes.Inthesameway,likeafirst-ratebuffetatasmartorsillysoirée,thisbookisasumofall thedifferentdishes,orpeople,whohelpedputit together.Withthatthought, many, many thanks are due to those who helped make this bookpossible,startingwithValerieCimino,myeditoratTheHarvardCommonPress,whowaswithmefromtheverybeginningandwithoutwhomthisbookwouldn'thavehalf thegood taste Ihope it does.Also, thanks to thewhole snack-tasticcrewatHCP,allofwhomarehelpfulinmorewaysthanIcanlistrighthereandnow.Youareadelicious,tasteful,fun,andfabulousbunchtoworkwith(thankstimes two toBetsy,Megan,Jane,Howard,andPat,whoalwaysare therewithfriendlyanswerstomymany,manyquestions).Speakingofbeingalways there,nosnacks in thisburstingbookwouldeven

be servedwithout the aidofmy superheroic agent,MichaelBourret,who likethebesthostwasinvolvedinallstepsoftheprocess,fromplanningthemenutodecoratingthetabletokeepingtheguestsinordertoensuringthattheparty(orauthor) never loses its head, while being cool, calm, collected, and enjoyinghimself.MB,Ican'tthankyouenoughforbeingaroundandbeingsohelpful.I could have the world's largest cheese plate stacked in front of me, and I

wouldn'tbemoreappreciativeofit thanIamofmyomnivorouspalsRebecca,Eric,andMeg,whodidsomuchsnacktastingandtestingthatthey'veearnedaplaceonmyall-timepartyhonorroll index.I'mnotsurethismeansmorethangettinganinvitetoeverypartyIthrow,plusabunchoffreedrinks,butfriends,ifI can think of anything else, you'll get it, byway of thanks for the incrediblehelp.ThosethanksandtheindexalsoexpandtoincludeErikaPeterson,MelissaWinter,andStaceyNakagawa,whohaveproventheirsnackmasteryanddeservethe recognition that comeswith it. Y'all have been great, and I couldn't havedone itwithoutyourunflappableworkwithcrudités, canapés,andother snackgenres.Tothemanyotherswhohavenibbled,tasted,andofferedadviceandexpertise

andacocktailhereand thereduring thewritingof thisbook:Yourule.Partiesare no fun when flying solo, and I'm incredibly lucky in the fact that you'rearoundtohelptransformablandgatheringintoaflavorfulaffairrememberedformonths.SpecialpartymentiongoestoMattandMaile(who'salwaysgoodfora

snackidea);MarkandLeslie;JeremyandMeg;andmymom,Trudy;dad,Art;andstepmom,Theresa.Finally, the sweetest thanks go to my wife, Natalie, who tested and tested

recipes, put upwithmy ideas for all sorts of crazyparty edibles is a fantasticcohostateverywingding,andwhokeepsmysnacktablefromtippingoverwhenit gets a little overwhelmed. Thanks for backing up my snack choices, forleavingme that last stuffedmushroom,and foroverlooking itwhen I feed theSookie-dogfromthetable.

Introduction

There's nothing like a good party.Whether it's a gathering boasting a host ofgoodfriends,orasmalleraffairfeaturingjustaselectfew,orafamilyFourthofJulycelebration,orjustfolkssittingaroundonaDecembereveningcatchingupduring the holiday season, thesemomentswhenwe're gathered togethermakeforenjoyabledaysandnights,memoriesthatlast,andjustgeneralmerriment.Inour rushed environment, with cell phones a-beeping, computers runningconstantly, and traffic stacked up formiles, entertaining friends and family isincrediblyimportantandremindsuswhatlifeisallabout.But what makes a happening party rise above the humdrum? I think a

successfulpartyisbuiltoutofanumberofelements:memorablecocktails,goodconversation, a littlemusic, lots of smiles, and, of course, tasty snacks.Sadly,sometimes the bookends of that simple list get shafted a bit. Too often, thecocktailsarethesametiredoldpremademixesandthesnacksarechipsfromabagpairedwithastore-boughtdipthatscaresawayallbutthehardiest.Shame,my brother and sister party throwers, if you fall into this category. I canunderstandthethoughtthatmaybeit'sjusttoohardtocreatesnacks,especiallyonesthatriseintoastratosphereofsnackperfection—orevensnackpretty-darn-goodness.Theworryis thatonehastohaveaculinarydegree,orat leasthavespentyearshangingontoamother'sapron,beforebeingabletosetoutabuffetofsnacksworthtalkingabout.I understand this fear, but letme assure you it isn't the case at all.Without

stressing, without pulling out hair, without having to forget about actuallyenjoyingthepartyyourself,you—yes,you—canbecomeasnackmaster.You'lljusthave to turn thepagesandbrowse the recipescontainedhere, recipes thataredesignedtobemadebyanyone.They'rebrokenintohandychapterssoyou'llbepreparedtomatchupanumberofstyleswhendecidingwhattoserveatyournext hoedown, box social, or fall frolic. Remember, the key isn't years ofculinaryexperience;it'smakingyourpartystandoutbyhavingsnacksthatstandoutfromthemundaneandthemultitudes,thatenthrallandenchantyourguests,thatmakeyourpartytheonepeopletalkaboutforyearstocome,thatmakethemwant to stay and enjoy the experience instead of just stopping by out ofobligation.Which iswhatwewant, right?Sinceyourparty isachance tocatchupand

entertain those closest to you (or thosewhomaybe youwant to get close to),shouldn'tyourpartysay,"Hey,thisisreallygoingtobespecial,muchlikeyouandme"?Isurebelieveitshould.Socomealongwithmeonthesimplepathtosnackmastery.Yourpartieswillbebetter,youwon'thave tofretandworryasmuch,andeveryone'sboundtobesingingyourpraisesinnotime.

PARTYSNACKSBASICS

The road to becoming a party snack master, a party-throwing paladin, and asuperiorhostorhostessisalongandarduoustrail,onethatwilltaxyourmindand body to the utmost, one that you must travel many, many years beforeputtingouteventhefirstplatterofcrudités.Wait,waitjustaminute.That'stheroadtobecomingamartialartsmaster.Tobecomeasnackmasterismucheasier(and,betweenus,Ithinkalotmorefun).Withafewgoodrecipes(suchasthese50),abitofpartyplanning,somehelpfulandhandytools,andafewsparkling,stylish, and perhaps creative serving dishes, you'll be right on the path tobecoming a party legend. As long as you remember the most importantcomponent to hosting a gathering from two to two hundred—and it's oneingredientyou shouldnever forget: fun.Makingand serving tasty snacks (andperhaps drinks to go with) for a party shouldn't be a chore, because a partyshouldneverbecomesuchahassle thatyou, theparty-thrower, can't haveanyfun.Without you getting to kick up those heels, there's no point for a party.Always remember this, my burgeoning party legend, and you'll be in goodshape.

THEFIRSTSTOP:PLANNINGAHEAD

Partyplanning—theveryideaseemsanathematomanyfestivefolks.Shouldn'tapartybeacombustibleaffair,one that startsandstopsonadime,acontrolledchaosthatresiststheideaofplanning?Well,maybe.Whenyounger,Itendedtobelieveinaparty'snaturalanarchyasadrivingforce.Ofcourse,whenyounger,I tended to have a lot of unplanned, unmemorable, boring parties. Then Ilearned:Withalittleproperplanning—nothingtocausemeanyhassle,butjustalittlethinkingahead—Icouldhavepartiesthatguestsreferredtoinawedtonesforyearstocome.Andthat,friends,iswhatIwanted.Whenplanningthesnacksforaparty,it'ssoeasyifyoujustthinkitoutabit

beforehand.As a fortune-cookie fortune once toldme, "Proper prior planningprevents poor performance."With that inmind, figure out approximately howmany people you think will show up. Is it an intimate gathering for four, a

midsizedmotley of cocktails and drinks for eight, or a larger affair for ten ormore?MystandardruleofthumbisthatifI'mhavingfourpeopleover,servingat least two snacks is a good idea; from four to eight people, at least threesnacks; and once over eight, I suggest a buffet-style setup with four ormoresnack choices. You also should think about variety. When having a largernumber of guests coming by, the possibility of variances in taste preferencesgoesupquickly.Tasteisafunnything—everyonehastheirownparticulartastes,andyou,ashostorhostess,wanttomakeeachguest'stastebudstinglewithatleastonesnackatthesoirée.Thisiswhy,withsmallergroupsespecially,it'snotabadideatocheckintoparticulardislikes(it'seasiertoavoidoneortwothingsthan to try to catalog everything someone likes). Especially if you think—orknow—that one guest is a vegetarian, or has a food allergy, this checking isessential. A little variety not only ensures that everyone has somethingscrumptioustonibbleon,butalsoletsyouflexyoursnack-makingmusclesandimpressyourguestsintheprocess.When browsing through the recipes in this book, remember that not all

servingsizesarealike,andnotallguestsare,either.Rememberthatsomesnacksbynaturearemorefillingthanothers.Asmearofsalmon-dillspreadonaMelbatoastisn'tgoingtobeasheartyasafullydecoratedChickpeaCrown([>])orachickenskewer.YoumaywanttocountoneachguesteatingfourofthoseMelbatoasts,butonlytwooftheskewersorcrowns.Thisisanothertimetothinkaboutbalance,andaboutyourguests—youknowthembetterthanIdo.Youwanttobalanceoutyoursnackattack,too,toleaveguestssingingyour

praises. If serving up one dippable snack (rosemary and white bean pâté, forexample)forapartyoffour,thendon'tserveacreamydiporsimilaroptionforyour second snack. Instead, pair up the pâtéwith tomato-pepper kabobs. Thisallowsyoutoshowoffabit,andmakesitmorepleasurableforguests,becauseeveryonelikesexperimentingwithinmultiplesnackmodes.Deciding well in advance which snack pairing you're going to have also

makes promoting your party a bit more fun and memorable. Sending out ageneralinviteaboutaspringflingisokay,butthinkaboutsendingoutonethatannounces,"SwingbytheranchforaspringsnackingcelebrationofMontereyCremini Quesadillas, Classic Southwestern Crudités, and Creamy CauliflowerCrisps,accompaniedbymasterfulMargaritas."Aninvitelikethatmakesmouthswater, stomachs growl, and potential guests get dizzy with anticipation. Andthat,snack-masters-to-be,iswhateverypartythrowerdesires.

THESECONDSTOP:INGREDIENTS

Theworldofsnackingredientscanbetrickytonavigate.Naturally,inaperfectsituation,everyingredientineverysnackwouldbehomemade,allorganic,andfreshlypicked.Inthisdreamlife,we'dallbeabletositaroundalldaydiscussingthe merits of various culinary philosophers, too (Julia versus Epicurus, forexample).But in the realworld, there's usually an aggregation of other thingsdemandinglittlemorselsoftime,likework,family,andsleep.Letmesaythis,though:Idothinkusingfresh,homemade,andorganic(ifpossible)ingredientsis thepath to follow if you can.But sometimes situationsdemand thatwe, ashost or hostess, put a little quickness into the recipe, and to add this "quick,"qualitypreparedfoodsareanecessity.Whetherit'sfrozenpuffpastyshellsoragoodstore-boughtsalsafordipping,gowithit,anddon'tgetdownonyourselfoverusingapreparedfood.In these situations, it's just more practical to use prepared (and I highlight

manyintherecipes).Foronething,ifyoushopsmartly,manyoftheseprepareditemsaredarngood.Second—andthisbearsrepeating—you(yes,you,thepartythrower)mustremembertohaveagoodtimeattheevent.Toooftenthehostorhostessforgetsthiscrucialfact,andgetssostressedthatheorsheforgetstokickback,enjoy,andjustderivepleasurefromtheparty.Lettingsomeoneelsedoabitofthework(throughtheselectiveuseofstore-boughtingredients)helpstakethepressureoff.Finally,forallthetalkintheabovesectionaboutproperpriorplanning,therearealwaysgoingtobesomeoccasionsthatcometogetherallofasudden.These lastminutewingdingscanbe incrediblycool andmemorable—andtheydon'thavetorelysolelyonchipsforsustenance,ifyouleanalittleoningredientsthatcaneasilybeputtogetherintoasnacksterpiece.

THETHIRDSTOP:TOOLSANDEQUIPMENT

Since thesnackrecipesherearevariedanduseanumberofpreparationstylesand strategies, if I listed every single piece of kitchen equipment you mightneed, I could go on for hours. But that would keep you from the snacksthemselves,whichwouldn'tmakeanyonehappy.Thereare,though,acoupleoftools that youwill use again and again, and you should be aware of them soyou'llbeprepared(there'sthatwordagain).I find that a good food processor is the party thrower'smost powerful ally.

Whether you're using it to smooth up hummus, quickly cut some veggies, orevengratealargeamountofcheese,agoodfoodprocessorcantakealotofprep

time and chop it up intomuch less time. You'll want to get one with a littlepower,inthe700-wattrange,7to12cupsinsize,andwithamultipurposebladeandbasic slicingand shreddingdiscs, at least. I have aKitchenAid,butknowthatmodelsbyCuisinartandotherbrandsarealsodandy.Next, for your baked snacks, you'll want a set of sturdy baking sheets or

jellyroll pans. I thinkhavingoneswith a little bit of lip is nice, to help avoidspillageintheoven,butit'snotanabsolutenecessity.Ifyoudon'thaveoneandaredealingwithoneofthegooshiersnacksandworriedaboutthespillage,youcanalwayscreatealittlebarrieraroundtheedgeswithaluminumfoil.FormanyoftherecipesintheStickingIttoThemchapter([>]),you'llwant

lotsofgoodskewers.Youcangeteithermetalorwoodskewers.Bothwork,butremember:Whengrillingonwoodenskewers,youneed tosoak theminwaterforabout30minutes toensure theydon'tcatchon firewhencooking (aquickdowneratanyparty).Thereareanumberofotherhandykitchenhelpers thatyou'lluseagainand

again.Firstupisagoodchef'sknife:Besuretopickonethatfeelscomfortabletoyou.SomefolksthinkthatjustbecausetheirfavoriteTVchefusesacertainknife, it's best for them, too—even though the chef is two feet taller and hashandsthesizeofhams.Yourknifeshouldbeanextensionofyourarm,soplan(and purchase) accordingly. Other frequent-use items are reliable measuringspoonsandcups;sturdymetalandwoodenspoonsofdifferentsizestohelpyoustuffandstir;mixingbowls insmall,medium,andlarge; tongsandovenmittsforsafehandlingofhotfood;cuttingboardsthatdon'tslipandslide;andasolidsaucepan.

THEFOURTHSTOP:SERVINGITUP

Your snacks have been constructed with care, they're almost done, and yourealize you don't have anything to put them on but paper plates. Then thescreamingstarts—andthenyouwakeupandrealizeitwasallabaddream.Thefear of having the wrong serving dishes should stay just a bad dream, too,because with a little creativity (and perhaps a bit of collecting) you'll have asweet assortment of serving possibilities. I think investing in a few servingplattersisagoodwaytostart.Aplainwhiteoneisveryhandy,becauseyoucaneasily add color via the garnish, but it's nice to have a variety of colored orpatternedones, too.Platters andoversizedplates aren't usually very pricey, so

you can pick some upwithout breaking your snack budget—garage and yardsalesandfleamarketsarealsopossibleways to findserving treasures.Havinghipservingbowlsisalsoagoodidea,followingthesameplanastheplatters.Don't think you need to restrict yourself, though. I find that lots of times,

usingitemsoutsideofwhatthey'reusuallyusedforworksverywellandmakesforagoodconversationstarter.Forexample,Iliketousenicesaucepanstoholdcrackersorchipsalongsideadipsometimes,orIservethedipitselfinaseriesofthick-walled,antique-lookinggoblets.OrIserveslicedbreadinanapkin-linedtophat.Hostingapartyisanidealtimetouseyourimagination,andpickingoutintriguingandinterestingservingpiecesisagreatwaytoputyourstamponasoirée,awaytoinstillasoupçonofpersonality.Don'tgetstuckinarut—varietyisthespiceoflife,andofsnackservingvessels.

FIVESUPER-QUICKPARTYSNACKIDEAS

Is your party so impromptu that you have no time for even the speedyrecipesfeaturedintheMadeinaFlashchapter([>])?Thenbustout theseultra-quickmixesandstillthegrowlingstomachs.

1. mixednuts:Tosstogetherroastedunsaltedorsaltedpeanuts,cashews,andwalnutswithalittlespicemixofyourownchoosing.Iliketoaddahintofcayenne or black pepper to increase drink appetites; curry powder orchipotlechilepowderisalsogood.

2. quickercrudités:Serveupaplatterofvegetablesofyourchoice(carrots,celery,zucchini,endive,broccoliorcauliflowerflorets,greenbeans,cherrytomatoes) alongside ranchdressing towhichyou've addeda littlemincedgarlicandfreshlemonjuice.

3. super-speedyfingersandwiches:Slideaswathofmayo,mustard,orboth,andasprinklingofblackpepperontoslicesofbread.Topwithanykindofcheese available and more slices of bread. Slice each sandwich into sixpiecesandspearwithtoothpicks.

4. simplestackers:Spreadoutwheatcrackers ina single layeronaplatter.Topeachwitheitheraschmearofherbedcreamcheese,orasmallsliceofcheeseandhalfacherrytomato.

5. emergency snackmix: Fill four cocktail glasseswith a lastsecond snackmixmade ofGoldfish,CornNuts, and peanuts.Got raisins or other driedfruit?Throw'emin.Ifnothingelse,it'lllookclassyintheglasses.

THEFINALSTOP:PARTIESAREFORPARTYING

Ah,myserioussnackstudent.You'venowmasteredthebasics:theplanning,theingredients,thetools,andthetrappings.Whichmeansyouthinkyou'rereadytogo forth and bring the party snacks to the people.Butwait—there's one finallesson.It'sasimpleone,though,sodon'tstartsweating.Alwaysrememberthatthrowing parties and attending parties is meant to be a good time, a kick, achance toenjoynewandold friends, family,andevencoworkersonoccasion.Neverletanysetofrulesorregulationsget in thewayof theenjoyment.NowthatI'vepassedonmysnackwisdom,youshouldwaitnolonger:Turnthepagesandstartsnacking.

MADEINAFLASH

Whoosh,what'sthatsound?Isittheoncomingparty-goersshowingupenmasseoutofnowhereforalast-minuteaffair,party-goersalreadyanticipatingthesnacktable? Or is it you making the whoosh as you whirl through the kitchen,whippingupinlittleornotimethesnacksinthischapter,tidbitsrenownedfortheir ease of construction? I'm thinking that thewhoosh is the latter, and thatyou'venofearoflast-minutepartiesanymore.

CapresePizzaPuffs[>]ClassicSouthwesternCrudités[>]WondrousWatercressFingerSandwiches[>]EasyandElegantAntipasto[>]PrettyPartyPinwheels[>]EdamamewithGingerSalt[>]ClassicFrenchOnionDip[>]SpicyCheeseBalls[>]WhiteBeanandRosemaryPâté[>]SweetandSpicyCreamCheeseStackers[>]

CapresePizzaPuffs

Wait,wait,Iunderstandatfirstglancethatapizzabitemadewithabiscuitcrustmaysounda tadodd—unmatched,even.However,witha littleoliveoilglazethosebiscuitsturnintoapleasantpuffycomplementtoalittletomatosauceandsliced freshmozzarella. Itmight take slightlymore thana flash tomake these(youstillhave tobake thebiscuits),butnotsomuchmore time that it'llcausehair-pulling.

Makes16puffs

1 canrefrigeratedbiscuits(8biscuits)¼ cupoliveoil1 cupgood-qualitymarinarasauce16 freshbasilleaves3 balls(about8ounces)freshmozzarellacheese,slicedinto16pieces1 teaspoonredpepperflakes(optional)

1. Preheattheoventothetemperatureonthepackage.Brusheachbiscuitonthe top and bottom with olive oil. Place on a baking sheet and bakeaccordingtopackagedirections.

2. While the biscuits are baking, heat the sauce in a small saucepan on thestove,orinthemicrowave.

3. Removethebiscuitsfromtheovenwhendone.Iftheovenisbelow400°F,raise the temperature to400°F.Cut thebiscuits inhalfcrosswise tomaketworounds.Placeeachhalfcutsideuponthebakingsheet.Topeachwithabrushing of olive oil, 1 tablespoon sauce, a basil leaf, and a mozzarellaslice.Placebackintheovenfor5minutes.

4. Arrange the pizza puffs attractively on a large platter. If using them,sprinkle the redpepper flakesover thepizzapuffs,makingsure thateachhasatleastacoupleofflakes.Servewhilestillhot.

A DRINK PAIRING: Stay with the Italian focus and serve these withItalianMartinis.Foreach,fillacocktailshakerhalfwaywithicecubesandadd2ouncesgin,1ounceamaretto,and½ouncesweetvermouth.Shakewell,strainintoacocktailglass,andgarnishwithacherry.

ClassicSouthwesternCrudités

Followingthelinguistictrailbackward,cruditémeans"rawness,"andthat'sjustwhat a good crudités tray equals: a plate of rawvegetables.That sounds easyenough, but without being doubly sure that you have fresh, unblemishedvegetables,andwithoutagoodbalancecolor-andtaste-wise,yourcruditéswillendup,well,cruddy.Ithinkanuncomplicateddip,onewithzing,isanecessaryaccompaniment.

Serves10

1 cupstore-boughtranchdressing1½ teaspoonschilipowder½ teaspoonfreshlygroundblackpepper2 dashesTabascoorotherLouisiana-stylehotsauce1½ cupscauliflowerflorets1½ cupsbabycarrots1½ cupsgreenbeanscutinto3-inchpieces1 yellowbellpepper,seededandcutintostrips1 redbellpepper,seededandcutintostrips

1. Puttheranchdressing,chilipowder,pepper,andTabascosauceinasmallservingbowl.Whiskwell,untilcompletelycombined.Placethebowlinthemiddleofalargeservingplatter.

2. Arrangethevegetablesontheedgesoftheplatteraroundthebowlofdip.Keepeachveggietypeinitsownarea,sothatthedifferentcolorsstandouton theplate.Serving thiswith littleplates isnice, so thatguestscanpickouttheveggiestheywant.It'salsoagoodideatoplaceasmallspooninthedipbowl,toavoiddouble-dipping.

ANOTE:Thedoctored-upspicyranchdipusedhereisaquick,funidea,

butdon'tfeelrestricted.Ahomemadehoney-mustarddressingorathickermixture(perhapsasourcream-baseddip)workswell,too.

WondrousWatercressFingerSandwiches

ItseemswackythatIusedtodisdainwatercresssandwichesbecauseI thoughttheysoundedtoowimpy.Boyhowdy,wasIwrong,andyou'llbewrongtoo ifyouthinkthesesandwichesdon'tfilltheplaceofhonoratanyparty.Thatthey'reeasytomakeisanotherbigbonus.

Makes36minisandwiches8 ounceswatercress1 8-ouncepackagecreamcheese½ cupmayonnaise½ teaspoonkoshersalt½ teaspoonfreshlygroundblackpepper2 cupsslicedwhitemushrooms12 slicespotatobread

1. Rinse, drain, and dry the watercress. Trim off the bottom½ inch of thestems.

2. Put the watercress, cream cheese, mayo, salt, and pepper in a foodprocessor.Pulse5times,oruntileverythingisblended.

3. Layout6breadslices.Dividethemushroomsevenlyontothebread.Smearone of the remaining bread sliceswith a good amount of thewatercress-cheesemixture.Placeitontopofoneofthemushroomtoppedslices,cheesesidedown.Repeatwiththelast5slicesuntilyouhave6sandwiches.

4. In your mind, draw two imaginary lines into each sandwich vertically,creating3equalpieces.Then,drawoneimaginarylinethroughthemiddleonthehorizontal—creating6separate-but-equalsquares.Placeatoothpickinthemiddleofeachsquare(that's36toothpicks,ifyou'recounting).Cuteach sandwich following those imaginary lines, to end up with 36 minisandwiches. Place them on a large platter, or stack them carefully on acoupleofsmallerplatters.Serveimmediately.

EasyandElegantAntipasto

Here I'm referring to a classic Italian plate of cold cheeses, meats, andvegetables.Youcan'tjustthrowanythingontoaplatter,though.Fiveorsixgoodingredients works best, with a thought toward how they will taste and looktogether. This has two savory vegetable choices (with one being spicier), twocheeses (one softer, one firmer), and onemeat selection.While this antipastoworksonitsown,itgoesevenbetterwithchunksofItalianbread.

Serves8

1½ cupspepperoncini,drained1½ cupsmarinatedmushrooms8 ouncesItalianFontinacheese,thinlyslicedorcutintobite-sizepieces8 ouncesfreshwholemilkmozzarellacheese,cutinto¼-inch-thickslices8 ouncesprosciutto(preferablyimported),thinlysliced4 sprigsfreshbasil1½ teaspoonsoliveoil(optional)

1. Beginwithalarge,round(orroundish)platter.Inyourmind,divideitintoslices as if itwere a pizza. Lay the pepperoncini onto one slice, keepingthem together. Place the Fontina next to the pepperoncini ("topping"anothersliceofthepizza,asitwere)andthemozzarellaontheotherside.Pile the mushrooms on the other side of the Fontina, and spread theprosciutto between themushrooms and themozzarella.Youmay roll theprosciuttoslicesinto"cigars"ifyouwish.

2. Placethebasilsprigsdecorativelyontopofeverything.Ifdesired,sprinklealittleoliveoiloverthewholeplatter.

ANOTE:Somethinktheextraoliveoilattheendisexcessive.Idon'tfallintothiscamp.

ASECONDNOTE:Pepperonciniareslightlyspicy,lightgreenItalianorGreekpeppers.Theyareavailableinmostgrocerystores.Substitutemixedolivesifyoulike.

A VARIATION: If you want to make this particular layout meatless, Isuggest goingwithmarinated roasted redpeppersor oil-packed sun-driedtomatoesinstead;theylooklovelywiththecheese(theyalsoworkinsteadofmushrooms).

PrettyPartyPinwheels

Don'tdoubtmypartycredentials,butforyearsIcalledthese"rapidroll-ups"—until my snack-happy pal Shane Farmer clued me in to their proper name:pinwheels.Often,you'llseepinwheelsstuffedwithsourcream,orrefriedbeans,or salsa, or anynumber of ingredients. I suggest stickingwith a spiced creamcheese for the stuffing instead of trying to work in too many layers. Whenpinwheels get overpacked, or packedwith sloppier ingredients, they leak ontothepartyplatter.Andthat'snotprettyatall.

Makesabout70pinwheels2 jalapeñochiles,quartered(leavetheseedsinifyoulikeithotter)4 greenonions,coarselychopped2 8-ouncepackagescreamcheese,atroomtemperature½ ofa0.4-ouncepackageranchdressingmix½ teaspoonfreshlygroundblackpepper10 largeflourtortillas5 cupslooselypackedfreshspinach,washedanddried5to7

Romatomatoes,seededandverythinlysliced

SalsaorLouisiana-stylehotsauce,forserving

1. Put the jalapeños and onions in a food processor, and process for 3 to 5seconds, until well chopped. Add the cream cheese, dressing mix, andpepper,andprocessagainuntilalliswellmixed.

2. Usingaspatulaorbutterknife,spreadthemixtureevenlyoveronesideofeachflourtortilla.Arrange½cupspinachandafewtomatoslicesontopofthemixtureoneachtortilla.

3. Rollupeachtortilla,makingatightroll.Onceallarerolledandstackedonaplate,coverwithplasticwraporfoilandputtheminthefridgetochillforaboutanhour.

4. Using a sharp chef's knife, slice each rolled tortilla into ½-inch-thickrounds. Arrange attractively on a serving platter. Serve with salsa or

Louisiana-stylehotsauceontheside.

EdamamewithGingerSalt

Ifyou'renotalreadyfamiliarwiththem,edamameareJapanesefreshsoybeans.Sometimesthebeansareusedasingredientsinalargerdish,butIlovethembestas an appetizer, when you hold the whole pod in your hand and squeeze thebeansout intoyourwaitingmouth.They'regoodwhen topped tentativelywithsoysauce(there'snoneedforanoverlyheavyhand),anddandywithjustsalt.Butbyaddingahintoffragrantseasoningand,oddlyenough,sugartothesalt,thesebeansjumpintoahigherrealm.

Serves6

2 1-poundpackagesfrozenedamame2 tablespoonscoarseseasalt1 tablespoonfinelygratedfreshginger1½ tablespoonssugar

1. Fillamedium-sizesaucepanhalfwaywithwater.Bring toaboil.Addtheedamameandcookfor5minutes.Drainandrinsebrieflyundercoldwatertostopthecooking.Shaketenderlyinacolandertoremoveexcesswater.

2. Dividetheedamamebetweentwoservingbowls.Sprinklethesalt,ginger,andsugarequallyovertheedamame,stirringtocombine.Servealongsideemptybowls(fortheshells)withnapkins,asthisisfingerfood.

A DRINK PAIRING: Jump continents and serve this with CanadianGrenadiers.Foreach,fillahighballglassthree-quartersfullwithice.Add2ouncesginand1ouncefreshlysqueezedlemonjuice.Topofftheglasswithgingeraleandgarnishwithalemonslice.

ClassicFrenchOnionDip

Aheroic,easy-to-makesavior,afriendtothebeerbashandSundaysoiréealike.TakeadvantageofalittlehelpfromLipton,addsomespiceofyourowntoboosttheflavor,andyou'llhaveadelishhomemadedipreadyinnotime.Itendtowardserving thisdipwith sturdy ridgedpotato chips, but serving itwith carrot andcelerysticksandbroccolifloretsisn'tabadsnackgrouping,either.

Serves6to8

1 1-ounceenvelopeLiptononionsoupmix1 8-ouncepackagecreamcheese1 cupmayonnaiseorplainyogurt1 tablespoonchoppedfreshparsley1 teaspoonmincedgarlic1½ teaspoonfreshlygroundblackpepper

1. Putall theingredientsinafoodprocessor.Processfor10seconds.Scrapedown,makingsuretogeteverythingoffthesides.Processforanother5to10seconds,untilcompletelycombined.

2. Scrapethedipintoabowl,cover,andrefrigerate.Ithinkatleast1hourinthe fridge lets the ingredients get acquainted, but leaving it in the fridgeovernightisokay(ifyouwanttoplanahead).

ADRINKPAIRING: Serve this alongside a tall SummerBeer and takethatpatiopartytonewheights.Pour8ounceslemonadeintoachilled"BigGirl" glass (a 24-ounce curving beer glass) and add 12 ouncesAmericanlager-stylebeer(carefully,soitdoesn'tfoamover).Add1½ouncesvodka.Stirslightly,addanotherounceoflemonade,andtopoffwithafreshlemonslice—squeezeoverthetopanddropitin.

SpicyCheeseBalls

Thecheeseballmonstercanbecomeascarything.Oftenstore-bought(withtheaccompanyingsenseoftheunknown),large,andlurkinginthemiddleofaplate,it traditionally doesn't inspire affection and usually doesn't get eaten. But youcantamethecheeseballbymakingityourselfandwhittlingitintobabycheeseballs.Thisletsguestsapproacheachsmallerspicyandtastyballonanindividualbasis.

Makes35to40bite-sizecheeseballs1 8-ouncepackagecreamcheese,atroomtemperature1 cupgratedsharpcheddarcheese1 teaspoonmincedgarlic1 tablespoonchoppedfreshparsley1 teaspooncayennepepper1 teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt1 cupfinelychoppedwalnuts

1. Putthecreamcheese,cheddar,garlic,parsley,cayenneandblackpeppers,andsaltinafoodprocessor.Processfor5to10seconds,untilwellblended.Scrapethemixtureintoabowl,cover,andrefrigeratefor1hour.

2. Spreadthechoppedwalnutsonaplate.Shapethecheesemixtureinto35to40 small cheese balls, each about the size of a large marble. Roll eachcheese ball in thewalnuts, coating the outside (youmay have to press alittletoensuresticking).

3. Serve the cheeseballsona largeplatter.Youcanput a toothpick in eachball,butyoucouldalsosurroundthemwithcrackersandletguestsusetheirhands.Italldependsonwhatkindofpartyyou'rehaving.

ADRINKPAIRING:ABenchPress,withitsrefreshingandunaggressive

flavor, fills the bill with these spicy cheese balls. Fill a Collins glasshalfwaywithice,add1½ouncesgin,4ounces7UP,4ouncesclubsoda,3dashesPeychaud'sbitters,andalimewedge.Stirandserve.

WhiteBeanandRosemaryPâté

Ilovethisrecipe.Notsolelybecauseofthewaythepureedwhitebeanscozyupto the rosemary, and not just because it's so simple to put together, but alsobecause I get to say, "I'm serving awhitebeanand rosemarypâté for a snacktonight,"whichispurelyariotifyouaffectajokinglysnootyaccent.Whatisn'tariotisifyouforgettopickupaloafofcrustyFrenchbreadtoservewiththepâté.Noonewantstousetheirfingers—atleastnotearlyintheevening.

Serves6

1 15.5-ouncecanwhitebeans,rinsedanddrained1 tablespoonmincedfreshrosemary3 tablespoonsoliveoil½ teaspoonfreshlygroundblackpepper

Frenchbreadslices,forserving

1. Putthewhitebeans,rosemary,2½tablespoonsoftheoil,pepper,andabout1 tablespoon water in a food processor or powerful blender. Process orblenduntilfairlysmooth,withnobigbeanchunksvisible.

2. Pourandscrapethepâté(withthehelpofaspatula—it'ssmooth,butthick)intoamedium-sizebowlthatmatchestheattitudeofthesituation.Drizzlethe remaining½ tablespoon olive oil on top. Serve alongside a basket ofslicedbread.

ANOTE: On the rosemary, the fresher the better. If you can pull a fewsprigsoutofyour (oryourneighbor's)garden,great.Besure tomince it,though,sothatitmixeswellintothewhitebeans.

ADRINKPAIRING:StickwithunderstatedeleganceandservethiswithaPinkPrincess.Tomakeone,add1ounceginand½ouncegrenadinetoa

cocktailshakerthat'shalfwayfulloficecubes.Shakeandstrainintoaflute.TopoffwithChampagne.

SweetandSpicyCreamCheeseStackers

Thedefinitionofarapidlymadesnackthatcanstillgarneroohsandahhsfromthose sweeping it up, this simple combination of cool cream cheese and aslightlyfieryjamisalittlemarvel.Youcouldpre-dabaslatherofcreamcheeseand a schmear of jam on each individual cracker (be sure to use a sturdy,unassertivecracker,likeasquarefive-grainmodel),butguestssuredon'tseemtomindifyouletthemdotheirownsmearing,whichallowsthemtomoderatetheamounts.Onlyyouknowyourguests,so think itoverandmakeyourdecisionwisely.

Serves10to12

1 8-ouncepackagecreamcheese1 cupjalapeñojam(seeAJammyNote)Sturdycrackers,forserving

1. Placethecreamcheeseinafestivemedium-sizebowl.Spoonthejamoverthecheese,makingsuretocoverthecheesewell.

2. Servethecrackersinabasketoranotherbowlnexttothecreamcheese-jamcombo.Placeawidecheeseknifenexttothebowl(orstickitrightintothecreamcheese).

ANOTE: To go the individual cracker route, place a small schmear ofcreamcheeseoneachcrackerandtopeachwithsomejam.Serveonalargeplatter.

AJAMMYNOTE:Thespicy jalapeñojamisswellhere,butIalsohaveenjoyed a pepper-fruit combo (mixed pepper and raspberry), and, in asweeter mood, have served a cherry jam on the cream cheese to muchapplause. As long as you stick with jam, you're in the right lane. Jelly's

smootherconsistencydoesn'tprovideenoughofacountertothecheeseandtendstoslideoff.

TASTYTOPPINGS

From Creamy Cauliflower Crisps to Mushroom-Asiago-Walnut Crostini toHeavenly Garlicky Hummus and more, this chapter's favorites adhere to theequationthatsaysAplusBalwaysequalsmorethantheseparateparts.Inthisrealm, A is always a mighty mixture that triumphantly tops B's cracker, puffpastry square, or bread slice. There's something simple and lovely about aperfectpairingofstackerandstackee—andthischapterispackedwiththem.

BeautifulTomatoandBasilBruschetta[>]BlueCheeseandCaramelizedOnionDip[>]CreamyCauliflowerCrisps[>]DipItUpSpinach-ArtichokeDip[>]FunFundido[>]GorgonzolaCanapéswithWalnuts[>]HeavenlyGarlickyHummus[>]Mushroom-Asiago-WalnutCrostini[>]Salmon-DillToasts[>]PepperyMushroomOpenHearts[>]Mozzarella'dBabyPotatoes[>]

BeautifulTomatoandBasilBruschetta

Beautyisintheeyeofthebeholder(atleastthat'swhatlegendandoldwivestellus).Inthecaseofnoshesforbashesofallshapesandsizes,thebeholderis,ofcourse,theguest,andyouaretheartistattemptingtoreachbeauty.Whowantstoput out a platter of unpleasantness? No one, that's who. Which is why yourbruschettashouldbalancehealthy-sizedtomatochunkswithflecksoffreshgreenbasilandshimmeringoliveoil.

Makesabout80toasts12 ripeRomatomatoes½ cuplooselypackedfreshbasil4 tablespoonsextravirginoliveoil1 teaspoonfreshlygroundblackpepper¾ teaspoonkoshersalt2 20-inchbaguettes6 medium-sizegarliccloves,halvedlengthwise

1. Preheattheovento450°F.2. Cutthetomatoesintomediumdiceandputinamedium-sizebowl.Finely

chop the basil leaves and add them to the tomatoes. Add the olive oil,pepper,andsalt,andmixwithaspoon.Coverandrefrigerate.

3. Cutthebaguettesinto½-inch-thickslicesandarrangetheslicesinasinglelayer on baking sheets. Toast lightly in the oven for about 10 minutes,turningonce.

4. Nowcomesthepartwhereyoumustmovebrusquely.Rubthetopofeachbreadslicewithgarlic.You'llneedtoswitchtoanewcloveperiodically,soyouwilluseall6cloves.

5. Spoon an equal amount of the tomato mixture onto each slice of bread.Serveonalargeflatplatteroranumberofsmallerflatplatters.

ADRINKPAIRING: Set these beside aBellini, a classic Italian bubblymixture, and you have a match that'smolto bene. Pour 2 ounces peachpureeintoaChampagneflute,andslowly,whilestirring,topwithProsecco.

BlueCheeseandCaramelizedOnionDip

This is versatile enough to fit any occasion, from a Saturday-nightMonopolymarathontoablack-tiebaccarateveningtoanafternoonofcroquet.Wheneveryou serve it, be sure tomake it with a creamy, silky blue cheese, one in theneighborhood of the French Fourme d'Ambert, which retains its "blue" tangwithoutbeingoverpowering.Isetthisdipoutwithwatercrackersorceleryandcarrotsticks,butit'sflexibleenoughtogowithmostedibledippingdevices.

Serves6to8

1 tablespoonvegetableoil1¼ cupsverythinlyslicedyellowonions(about1largeonion)¾ cupmayonnaise¾ cupsourcream4 ouncesbluecheese,atroomtemperature¼ teaspoonfreshlygroundblackpepper,plusmoretotaste⅛ teaspoonkoshersalt,plusmoretotaste

1. Heat the oil in a large skillet over medium-high heat. Add the onions,stirringregularly,andcookfor2minutes.Reducetheheattolow.Cookfor20to30minutesmore,stirringoccasionally.Youwanttheonionstoreachanicelightbrowncolor,withoutburning.Removefromtheheatandcooltoroomtemperature.

2. Whisktogetherthemayonnaiseandsourcreaminamedium-sizebowluntilcombined.Crumbleinthebluecheese.Addthecaramelizedonionsandthesalt andpepper, and stiruntil everything iswell combined.Tasteandaddmoresaltandpepperasdesired.

3. Coverandrefrigerateforatleast1hour,untilcompletelycold.Thisdipcanbemadeuptoadayinadvance.

CreamyCauliflowerCrisps

Cauliflowergetstheshortendofthesnacksticktoooften,onlyshowinguponthe edge of the crudités platter. Reverse the trend by serving these marvels,whichgettheir"creamy"naturefromthecaulifloweritself.

Makes18crisps

1 cupvegetablebroth½ ofamedium-sizeheadofcauliflower,chopped(about2½cups)½ teaspoonmincedfreshthyme½ teaspoonkoshersalt1 cupgratedParmesancheese1 sheetpuffpastryfroma17-ouncepackage,thawed3 tablespoonsextravirginoliveoil1 tablespoonsesameseeds½ teaspoonfreshlygroundblackpepper

1. Putthebrothinamedium-sizesaucepanandbringtoaboil.2. Addthecauliflower.Coverandcookuntiltender,about15minutes,stirring

onceortwice.3. Drain the cauliflower, reserving ¼ cup of the broth. Put the cooked

cauliflower,thereservedbroth,thethyme,andthesaltinafoodprocessor.Process until themixture is smooth.Stir in the cheese.Set aside at roomtemperature.

4. Preheattheovento400°F.5. Spread out the sheet of puff pastry (no need to roll), and cut into 18

triangles.(Youwillprobablywanttocut it intolargerectanglesfirst, thencuttherectanglesintotriangles.Eachtriangleshouldbeabout2inchesinlengthandabout1inchatthebase).Placethetrianglesonabakingsheet.

6. Mixtheoliveoilandsesameseedstogetherinabowl.Usingapastrybrush,brushthemixtureoverthepuffpastrytriangles.Bakefor10to15minutes,untilthetrianglesarecrispandgoldenbrown.

7. Place a dollop of cauliflower into the center of each pastry triangle. Topeachwithasprinklingofblackpepper,andserveimmediately.

DipItUpSpinach-ArtichokeDip

Toooften, this1990sdipper'sfavorite iscaughtupinarealmofcutesynamesbutblandtaste.Don'tgetstuckinthespicelessrut.Nojokingaround—withtherightadditions, themixaddsaperfectspin toanyparty. I like toserve itwithdoughybreadsticksorwiththicktoastslicescutintoquarters.

Serves4to6

1 10-ouncepackagefrozenspinach,thawedanddrainedwell1 14-ouncecanartichokehearts,drained1 tablespoonfreshlysqueezedlemonjuice2 clovesgarlic,crushed½ teaspoonfreshlygroundblackpepper¼ teaspoonkoshersalt3 cupsgratedmozzarellacheese1½ cupsgratedparmesancheese

1. Preheattheovento350°F.2. Putthespinachandartichokeheartsinafoodprocessor.Processfor5to10

seconds,untilthoroughlychopped.Addthelemonjuice,garlic,pepper,andsalt.Pulse5timestoblend(ifyoudon'thavea"pulse"feature,processfor3seconds).Pourthemixtureintoamixingbowl,andfoldinthemozzarellaand1¼cupsoftheParmesan.

3. Pour everything into a presentable ovenproof dish and top with theremaining Parmesan cheese. Cover with foil and bake for 30 minutes.Removethefoilandbakefor15minutesmore.Thedipshouldbebubblingandthe top lightlybrowned; ifnot, leave it infor5minutesmore,butbecarefulnottoletthetopburn.Servehot,rightfromthebakingdish.

FunFundido

Addalittleziptoanyfrolickingfiestawiththisdip.Itgoesideallywithtortillachips,butalsogoeswellservedwithwarmcornorflourtortillas,whichcanberolledandservedinabasketalongside.

Serves6to8

2 poblanochiles1 tablespoonvegetableoil1 medium-sizeonion,verythinlysliced3 cupsgratedMontereyJackcheese

1. Roastthechilesoveragasflameorunderthebroiler.Whentheskinshaveblackened,remove,coolslightly,andpeelofftheskins.Discardthestemsandseeds.Cutthechilesinto1-inchsquares.

2. Heattheoilinamedium-sizeskilletovermedium-highheat.Addtheonionand cook for 7 to 8minutes, stirring occasionally, until lightly browned.Addthechilesandcookfor5minutes.

3. Preheat theoven to350°F.Placeamedium-sizeovenproofbakingdish intheoven for5minutes. (Ifyouhad theovenonbroil for thechiles, let itcooldownto350°Fbeforeplacingthedishinside.)

4. Removethehotbakingdishfromtheoven.Spread2cupsofthecheese,theonion-chilemixture,andfinallytherestofthecheese.Returnthedishtotheovenfor3to5minutes,untilthecheesehasjustmelted.Servehotfromthebakingdish.

ANOTE:Iliketouseanattractiveovenproofglasspiepan,becausewhenpeoplereachinforthefundido,theydon'thavetonavigateanycorners.

ADRINKPAIRING:Ofcourse, thesouth-of-the-borderstylingsherego

dandywithaclassicMargarita. Ikeepminesimple.Fillacocktail shakerhalfwaywithicecubesandadd2ounceswhitetequila,1ounceCointreau,and ½ ounce freshly squeezed lime juice. Shake well, and strain into acocktailglass.

GorgonzolaCanapéswithWalnuts

Whenpickingoutacrackertoserveasthebasisfortheseexcellentcanapés,besure to choose somethingwith abit of heft, thatwon't snap easily.You'll alsowant toshyawayfromanycracker that'sbeenoverseasonedinsomeway(theclassicChickeninaBiskitwon'twork),becauseitwillclashwiththeassertiveflavorsinthetopping.

Makes30canapés

1½ cupscrumbledGorgonzolacheese½ cupchoppedwalnuts30 sturdyroundcrackers¾ cupdriedcranberries¼ cupmincedfreshparsley

1. Inamedium-sizebowl,tosstheGorgonzolaandwalnuts.Whentossing,begentle,asyoudon'twanttoendupwithbigclumps.

2. Topeachcrackerwitha smallmoundof thecheesemixture,pressing themixture lightly onto each cracker to keep it from slipping off. Top eachcrackerwith3or4cranberries,andsprinkleatouchofmincedparsleyontopofeach.

A VARIATION: If desired, warm these slightly by placing them on abakingsheetandbakingthemfor7minutesina375°Foven.

HeavenlyGarlickyHummus

Too many parties include either a middle-of-the-road store-bought hummusservedrightoutoftheplastictuborahomemadevarietythataimsforapallidmiddle ground on the spice scale—and finds it. With the addition of a littleroastedgarlicandthehelpofafoodprocessor,youcanfortifyyourpositionasthehost/hostesswiththemost/mostest.Servewithtoastedpitawedges,crackers,orcarrotsticksandbroccoliflorets.

Serves8to10

6 largeclovesgarlic,unpeeled2 15-to16-ouncecanschickpeas,rinsedanddrained2 tablespoonstahini1½ teaspoonsfreshlysqueezedlemonjuice3½ tablespoonsextravirginoliveoil½ teaspoonredpepperflakes¼ teaspoonfreshlygroundblackpepper⅛ teaspoonkoshersalt

1. In a medium-size skillet over medium heat, roast the garlic, turningfrequently to avoidburning.This usually takes about 10minutes.Once agoodpartofthegarlicskinturnsalightbrown,removefromtheheatandletcool.Peelthegarlicandeitherminceorrunthroughapress.

2. Putthechickpeas,garlic,tahini,lemonjuice,2tablespoonsoftheoliveoil,theredandblackpeppers,salt,and¼cupwaterinafoodprocessor.Pulse5times,thenruntheprocessorfor1minute.Scrapethesidesoftheprocessorifneededandrunfor1minutemore.

3. Check the consistency: It should be very smooth, without chunks ofchickpeas.Ifit'sstillchunky,addtheremainingoliveoilanduptoanother½cupwater,1teaspoonatatime.Processagainfor1minute,orlongerasneededuntilverysmooth.Scrapeintoaservingbowlandserve.

ANOTE:Ithinkitlooksgreatifyougrindalittlefreshpepperanddrizzlealittleextraoliveoilontopofthehummusbeforeserving.

A SECONDNOTE: Tahini is a pasty Middle Eastern condiment madefromsesameseedsandavailableinmanygrocerystores.

Mushroom-Asiago-WalnutCrostini

Crostiniarecloserelatives tobruschetta([>]).Traditionallymadewiththinner,moretoastedbreadandmorespreadabletoppings,crostinideservetobeasnackstaple.ThisversionisbestaccessorizedwithanaperitivofeaturingoneofItaly'sgreatliqueurs(Campari,perhaps?)orwithabottleofheartyItalianredwine.

Makesabout60crostini1 20-inchbaguette4 tablespoonsextravirginoliveoil4½ cupschoppedporciniorcreminimushrooms½ tablespoonmincedfreshmarjoram1 clovegarlic,mincedorcrushed1 tablespoonmincedfreshparsley½ teaspoonfreshlygroundblackpepper¼ teaspoonkoshersalt½ cupwalnuts1 cupgratedagedAsiagocheese

1. Preheatthebroiler.2. Slice the baguette into⅓-inch-thick slices.Arrange the slices in a single

layeronbakingsheets.Toastthemlightly,about10minutes,flippingthemoveronce.Removefromtheovenandsetaside.

3. Heat 3 tablespoons of the oil in amedium-size skillet overmedium-highheat. Add the mushrooms, marjoram, and garlic. Cook for 10 minutes,stirringregularly.

4. Increasetheheatuntiltheliquidisboiling,andcookuntilalltheliquidhasboiledaway.Addtheparsley,pepper,andsaltandstirtocombine.

5. Putthemushroommixtureandwalnutsinafoodprocessor.Processfor10seconds,untileverythingisalmostuniforminsizebutnottoomushy.Pourandscrapeintoabowl.AddtheAsiagoandstirtocombine.

6. Usingapastrybrush,brusheachtoastslicelightlywiththeremainingoliveoil.Spreadthemushroommixtureequallyontothebreadslicesandserve.

ANOTE:FeelfreetosubinsomePecorinoRomanoorParmesanfortheAsiago.

Salmon-DillToasts

A persuasive party nibbler, these salmon snacks trace back to the venerableJamesBeard'sMenus for Entertaining (Marlowe & Company, 1997), so theyhavealineagethatanyspreadwouldbeproudtobragabout.Ifbraggingisnotastyleyouadvocate,behappyinthefactthatwhatyou'reservingaddsthattouchof Northwest smoothness that every gathering needs (the Northwest comingfromthesalmon,thesmoothnessfromthenatureofthisblend).

Makesabout35toasts12 ounceshotsmokedsalmon,diced1 greenonion,finelychopped2 tablespoonsmincedfreshdill½ cupmayonnaise½ cupsourcream1 teaspoonfreshlysqueezedlemonjuice½ teaspoonfreshlygroundblackpepper2 sprigsfreshparsley2 sprigsfreshdill

Melbatoastsorsimilarcrackers

1. Mixthesalmon,onion,dill,mayo,sourcream,lemonjuice,andpepperinalargebowluntilwellcombined.Putintherefrigeratortochillforatleast1houroruptoovernight.

2. Serve garnishedwith the sprigs of parsley and dill (cut them up if that'syourpreference) and surroundedby theMelba toasts forguests to spreadtheirown.

AVARIATION:TrythesalmonmixturespreadontoendiveleavesinsteadoftheMelbatoasts.

PepperyMushroomOpenHearts

These savory delights work equally well as the snack centerpiece for aValentine'sDayaffair(garnishedwitharose)orforaHalloweenpartyornightspentwatching horrormovies (garnishedwith plastic eyeballs). If you choosethelatter,youmaywanttotopeach"heart"withalittlemarinarasauce,toaddthatextrabloodyeffect.

Makes22to24hearts2 tablespoonsextravirginoliveoil1 redbellpepper,seededandchopped1 yellowbellpepper,seededandchopped1 cupchoppedwhitemushrooms¾ teaspoonmincedfreshthyme½ teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt1 sheetpuffpastryfroma17-ouncepackage,thawed½ cupgratedParmesancheese

1. Preheattheovento400°F.2. Heat1tablespoonoftheoilinalargeskilletovermedium-highheat.Add

thepeppersandcookfor5minutes,stirringregularly.Addthemushrooms,thyme,pepper,andsalt.Cookfor5minutesmore.Letcoolwhilemakingthepastry.

3. Spread out the sheet of puff pastry (no need to roll) and, using a 1-inchheart-shapedcookiecutter,cutthepastryintohearts.Placetheheartsonabakingsheet.Usingapastrybrush,brushwiththeremainingoil.Bakefor10to15minutes,untilcrispandgoldenbrown.

4. Using a slotted spoon, drain the pepper-mushroom mix and spread itequallyon topof thepastryhearts.Top theheartswith theParmesanandputbackintheoven.Bakefor2minutes,untilthecheeseismelted.Servehotonabrightredplatter.

ADRINKPAIRING:ABubblyBlueMoon,whichusesParfaitAmour(aliqueur once thought to be a love potion), pairs perfectly. Fill a highballglass three-quarters full with ice. Add 2 ounces gin and 1 ounce ParfaitAmour.Topoffwithclubsoda,squeezealemontwistoverthedrink,andstir.

Mozzarella'dBabyPotatoes

Likemanydelishdelights,thesemozzarella'dbabypotatoesdon'tcomealiveatthesnapofafinger.It takessomechopping,becauseyouwanttobesureyourpotatoesareclose to thesamesizeso that theyallcookevenly.Trustme—theendresultisalipsmacker.

Serves8to10

8to10

smallwhiteorredpotatoes(about1½pounds)

1¼ tablespoonsoliveoil½ teaspoonkoshersalt1 poundfreshmozzarellacheese¼ cupmincedfreshparsley,plus3sprigsforgarnish½ teaspoonfreshlygroundblackpepper,plusmoreforgarnish

1. Preheattheovento400°F.2. Peelthepotatoesandcutintopiecesabout½inchthickand1inchacross.

Keeptrackofhowmanypotatopiecesyoucut.3. Putthepotatoes,1tablespoonoftheoil,andthesaltinalargebowl.Toss

well to coat. Brush the remaining oil onto a baking sheet. Spread thepotatoeson thesheet inone layerandbake for30minutes.While they'rebaking,cutthemozzarellainto½-inchcubes.(Youwantthesamenumberofpiecesofcheeseasthereareofpotato.)

4. Removethepotatoesfromtheovenandtopeachpotatopiecewithacubeofmozzarella.Sprinkle theparsleyand thepepperover thewholebunch.Bakefor3minutesmore,untilthecheeseismeltybutnotsloppy.

5. Serveona largeplateorplatter,garnishingwithparsley sprigs and somefreshly ground black pepper.Youmaywant to pierce each potatowith atoothpickforeasiereating.

STICKINGITTOTHEM

Crusadersofsnackdom,superiorsnacksamuraiswhoaren'tafraid towield thepointiest of skewers in your quest for snackmastery—this chapter is the nextstep in your education. Pick up the Spicy Sworded Tofu, the Sweet SpearedShrimp,oranyoneoftheotherskeweredmarvelscontainedherein,anddefendanysimplegatheringorswanksoiréeagainststomachgrumblings.Don'tforgettosoakyourwoodenskewersinwaterfirst,though,oryourgrilledtreatswon'tholdup.

Bacon-WrappedScallops[>]CowboySkewers[>]GrilledHoneyTeriyakiChicken[>]LuauLovelies[>]MelonBallers[>]Prosciutto-HuggedCantaloupe[>]SpicySwordedTofu[>]SweetSpearedShrimp[>]Tomato-PepperKabobs[>]MustardyMushroomStickers[>]

Bacon-WrappedScallops

Ifangelsonhorsebackareoysterswrappedinbacon,withdevilsonhorsebackbeingthespicyversionofthesame,thenwhat'sthemonikerforscallopsinthissituation?Igowithpoetsonhorseback,assomanypoetshavewrittenabouttheafterlife(andbecausemanyarealsohams).

Makes24skewers

2 tablespoonsoliveoil1 tablespoonfreshlysqueezedlemonjuice½ teaspoonfreshlygroundblackpepper24 largeseascallops12 thinslicesbacon2 lemons,cutintowedges,forgarnish

1. Whisktheoil,lemonjuice,andpeppertogetherinasmallbowl.2. Rinsethescallopsandpatdrywithpapertowels.Arrangethescallopsina

largebowlorothercontainerandpourtheoilmixtureoverthem.Coverandrefrigeratefor1to2hours.

3. Preheatthebroiler.4. Cuteachsliceofbacon inhalf tomake twoshort slices.Wrapeachhalf-

slice of bacon around one of the scallops, securing the bacon with atoothpick.Place the scallops ina single layerona sturdybakingsheetorbroilingpan.

5. Setthepanabout4inchesfromtheheat.Cookfor8to10minutes,rotatinga few times to cook the bacon evenly (using tongs adds safety). Thescallopsshouldbeopaquewhenfinished,andthebaconshouldbeevenlycooked.

6. Arrangethetidbitsonaplatter.Servethelemonwedgesinasmallbowlontheside.

A VARIATION: Substitute pitted dates for the scallops, skipping themarinating and going directly to the broiling. Sweet, salty, rich, anddelicious.

CowboySkewers

Pictureyouandthreecarnivorousfriends,perchedonyourTonyLamasaroundanopenfire,10-gallonhatstiltedback,cowsmooingandcoyoteshowlinginthedistance,a tumbleweedtumblingby,andastickof tangybeef ineachhand.Ifyoucan'tsetthatscene,atleastbringalittleoftheprairiehome.

Makes16skewers

1 poundbeefflankorsirloinsteak,about1inchthick¾ cupbarbecuesauce1 tablespoonfreshlysqueezedlemonjuice3 clovesgarlic,crushed¾ teaspoonredpepperflakes¾ teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt

1. Soakyourwoodenskewersinwaterfor30minutes.Meanwhile,lightahotfireinacharcoalorgasgrill.

2. Slicethebeefacrossthegrainintothinstrips.Carefullyeasethebeefstripsonto16 skewers, snakingeach strip so it looks likea seriesofS'son theskewer.Youmay havemore than one strip of beef per skewer. Place thebeefontoalargeplateorplatter.

3. Whisk together the barbecue sauce, lemon juice, garlic, red and blackpepper,andsaltinabowl.Pourorbrushthesauceevenlyoverthebeef.

4. Place theskewerson thegrillandcover.After3minutes, turn themover,brushwithmoresauce,andcoverandcookfor3minutesmore.

ANOTE:Ifyoumakeyourownbarbecuesauce,byallmeansuseit—anddependingonhowspicyitis,youmaynotneedtoaddtheextraseasoning.If spicingupstore-boughtbarbecuesauce,avoidoverly sweetversionsor

anythatboastexoticingredientsthatmightclashwiththeotherspices.

GrilledHoneyTeriyakiChicken

The reports are in: These skewered delights make it easy for a wingding todescendintocutesycall-outs:"Hey,honey,passmeanotherhoneyedchicken?"After pineapple-and-rum drinks, attendees might call each other "sweetie" or"snookums."Inthissituation,restrictsweetertermsofendearmenttothesnacktable(youdon'twantthingstogettoosugary).

Makes18skewers

2 tablespoonssesameoil1 clovegarlic,crushed½ cuphoney½ cupteriyakisauce1 teaspoonfreshlygroundblackpepper1 teaspoonredpepperflakes(optional)1½ poundsskinless,bonelesschickenbreasts,cutinto1-inchchunks1 20-ouncecanpineapplechunks,drained

1. Whisktogether thesesameoil,garlic,honey, teriyakisauce,blackpepper,andredpepperflakes,ifusing,inamedium-sizebowl.Putthechickeninashallowbakingdish.Setasideabout¼cupof themarinadeandpour therest over the chicken. Cover and refrigerate for at least 1 hour, but notlongerthanovernight.

2. Soakyourwoodenskewersinwaterfor30minutes.Meanwhile,preheatthebroilerorlightamedium-hotfireinacharcoalorgasgrill.

3. Threadthechickenchunksandpineapplechunksontoskewers,alternatingbetween the two and leaving about 3 inches on the bottom of each for ahandhold.

4. If broiling, place the skewers on a broiling pan, and place them about 4inches from the heat.Cook for 5minutes total, turning twice. If grilling,placethemonthegrillwithapairoftongs.Grillfor5minutesoneachside,oruntiltheinternaltemperatureofthechickenreaches170°Fonaninstant-

readthermometer.5. Place the chicken skewers on a serving platter and swirl the reserved

marinadeoverthetop.

ADRINKPAIRING: These cuddle up very nicely with a round of a newercocktailcalledThisYear'sModel.Justfillacocktailshakerhalfwayfullwithicecubes,andadd1½ounceswhiterum,½ounceapricotbrandy,½ouncefreshlysqueezed orange juice, and½ounce pineapple juice. Shakewell, strain into acocktailglass,garnishwithapineapplechunk(orslice),andletthelip-smackingbegin.

LuauLovelies

Luau Lovelies' fans don't insist that you listen to ukulele favorites, or do thelimbo in your living room, or wear a lei when serving these pineapple-hamkabobs.However,ifnooneissportingagrassskirt,andifatropicaldrinkisn'tserved,theyswearthatrainwillbeanuninvitedguestatyourluau.

Makes12skewers

1 freshpineapple,peeled,trimmed,cored,andcutinto1-inchcubes,juicereserved¼ cuplightbrownsugar¼ cupricewinevinegar½ tablespooncornstarch¼ teaspoonmustardpowder½ teaspoonkoshersalt3 poundssmokedham,cutinto48cubesapproximately¾inchinsize2 greenbellpeppers,seededandcutinto1-inchsquares

1. Put½cupofpineapplejuice(ifyoudon'thaveenoughfresh,subinsomecanned juice), the sugar, vinegar, cornstarch,mustard, and salt in a smallnonreactive saucepan.Whiskwellwhile raising theheat tomedium-high.Cookfor5to10minutes,untilthesaucethickens.

2. Preheattheovento400°F.3. Thread the ham, peppers, and pineapple onto 12 skewers, alternating for

variety's sake (you should have 4 ham cubes per skewer). If you haveleftoverpineappleattheend,useitinadrink.

4. Placethekabobsonabakingsheet.Drizzleaquarterofthesauceoverthekabobs.Bake for 10minutes.Remove from the oven anddrizzle anotherquarterofthesauceoverthekabobs.Bakefor10minutesmore.

5. PlacetheLuauLoveliesonaservingplatteranddrizzletheremainingsaucecreativelyoverthem.

MelonBallers

Not a team of basketball-playing cantaloupes at all—though I would applaudthatsportsteamasifitweremyown—MelonBallersare,atfirstlook,perhapsas enigmatic. Grilled melon may sound odd, but when you taste these fruitkabobswithahintofheat,you'llforgetanyinitialapprehension.

Makes16to18skewers1 tablespoonsrirachachilisauce,ortotaste1 teaspoonfreshlysqueezedlimejuice2 ripecantaloupes2 ripehoneydewmelons

1. Soakyourwoodenskewersinwaterfor30minutes.Meanwhile,lightahotfireinacharcoalorgasgrill.

2. Inasmallbowl,whisktogetherthesriracha,limejuice,and1½teaspoonswater.

3. Cuteachcantaloupeandeachhoneydewinhalfandscrapeout theseeds.Usingamelonballer,an icecreamscoop,oradeepspoon,scoopout thefleshfromeachfruitinrounds.

4. Threadtheballsontoskewers,alternatingfruitsandleavingabout3incheson the bottom of each for a handhold. Place the kabobs on the grill andcookfor2minutes.Turnthemover,brushwithhalfofthesrirachamixture,andcookfor2minutesmore.Turn thekabobsoveragain,brushwith theremainingsrirachamixture,andcookfor2minutesmore.

5. Servehot,eitheronaplatterorplacedfacingdownintoabowl(leavingthehandleendsoftheskewerspointingupwardforeasyaccess).

ANOTE:SrirachaisanAsianhotchilisaucemadefromchilesandgarlic.It'savailableinmostAsianfoodstoresandmanylargegrocerystores.Youmaysubstituteanotherchilisauce,butbesurethatit'sathickone.

Prosciutto-HuggedCantaloupe

Themelon-porkcombinationisn'tfeaturedonmanyAmericanmenus,butithaslong been a regular among Italian first courses, particularly inwarmweather.Withimportedprosciuttomoreavailable,there'snoreasonfortheporklovernottohavethispairingasasoiréestaple.Thetouchofbasilexpandstheflavortoalovelydegree.

Makes16skewers

1 medium-sizeripecantaloupe8 ouncesthinlyslicedprosciutto,preferablyimported16 freshbasilleaves2 tablespoonsextravirginoliveoil

Koshersalttotaste

1. Cutthecantaloupeinhalfandscrapeouttheseeds.Cutthecantaloupeintoquartersandcutofftheskin.Cutthecantaloupequartersintosmallwedges,2½ to 3 inches long.Cut the prosciutto into small slices, 2 to 2½ incheslong.

2. Lay a basil leaf on each piece of prosciutto. Wrap each basil-prosciuttocomboaroundapieceofmelon,affixingitwithatoothpickorshortskewer.

3. Arrangetheskewersontoacolorfulplatter.Drizzletheoliveoillightlyoverthe top, and sprinklewith a little salt.Youdon'twant the cantaloupe andprosciuttowallowinginoilandsalt,souseadelicatetouch.

ADRINKPAIRING: Pumpup themelonvolumeby serving thesewithEmeraldDrops.Fillacocktailshakerhalfwaywith icecubesandadd1½ouncesorange-ormandarin-flavoredvodka,½ounceMidori,and1ounceorange juice. Shakewell, strain into a cocktail glass, and garnishwith acherry.

AVARIATION:There aremanypossibilities here insteadof cantaloupe.You could use honeydew, or fresh ripe peaches, or large strawberries, orfreshfigs.Thefruit-and-prosciuttocombinationisanItaliantradition.

SpicySwordedTofu

Ifyou'realreadyatofufan,thiswillbecomeafavorite.Ifnot,giveitatry.Thisisagoodamountoftofu,soyoumayneedtocookitintwobatches,dependingonthesizeofyourskillet.Ifyoudo,justbesuretosplittheotheringredientssothattheflavorsfindbothsetsoftofu.

Makes16skewers

2 poundsextra-firmtofu3 tablespoonssesameoil2 teaspoonsmincedfreshginger1 clovegarlic,minced1 teaspoonredpepperflakes¼ cupricewinevinegar2 teaspoonssoysauce2 teaspoonshoney¼ cupchoppedgreenonions(optional)

1. Preheattheovento300°F.Slicethetofuinto¾by1½by2-inchstrips.2. Heatthesesameoiloverhighheatinalargeskillet.Addtheginger,garlic,

andredpepperandcookfor1minute,stirring.Addthetofuandcookfor5minutes.Flip the tofuandcookfor5minutesmore.Removethe tofuandspreaditoutonabakingsheet.Putthetofuintheoven.

3. Removetheskilletfromtheheatandaddthevinegar,soysauce,honey,and1cupwater.Putthepanbackonthestoveovermedium-highheat.Simmerthemixture, stirring, for 5 to 8minutes or until it thickens (it could takelonger).

4. Removethetofufromtheovenandspeareachpiecewithawoodenskewer.Place on a serving platterwith the handle end of the skewers facing out.Drizzlethesaucefromtheskilletoverthetofuandsprinklewiththegreenonions,ifusing.

ADRINKPAIRING:Tomakeatall,coldDragonfly,fillahighballglasswith ice cubes, add 2½ ounces gin, top with ginger ale, squeeze a limewedgeoverit,anddropitin.Buzz,buzz.

SweetSpearedShrimp

This shrimpstandout isbelovedby seafood shindiggers for two reasons.First,attendeeswillloveitbecauseofthefineflavorsandattractivenessoftheshrimpskewersandlimes.Second,thedishiseasytoprepare,givingahostorhostessmoretimetoenjoytheshindig.

Makes12skewers

2 tablespoonsvegetableoil¾ teaspoonfreshlygroundblackpepper¾ teaspoonkoshersalt36 largeshrimp,peeledanddeveined½ ofalargeredonion,separatedintolayersandcutinto1-inchpieces2½ cupshoisinsauce3 limes,cutintowedges

1. Soakyourwoodenskewersinwaterfor30minutes.Meanwhile,preheatthebroilerorlightamedium-hotfireinacharcoalorgasgrill.

2. Whisktogethertheoil,pepper,andsaltinalargebowl.Addtheshrimpandtosstocoat.

3. Thread3shrimpontoaskewer,separatingtheshrimpwith2or3piecesofredonion.Repeatuntilall theshrimpareskewered.Leaveabout3 inchesonthebottomofeachforahandhold.

4. Brushtheshrimpwithhoisinsauce(useabout½cup).Ifbroiling,placetheskewersonabroilingpanandplacethepanabout4inchesfromtheheat.Ifgrilling,placethemonthegrill.Broilorgrillfor3minutes.Turntheshrimpover,brushwithanother½cupofthehoisinsauce,andbroilorgrillfor3minutesmore.

5. Placetheskewersonaservingplatter.Swirlsomeoftheremaininghoisinsauceover the shrimp.Place the restof the sauce in a smallbowlon theplatter.Decoratetheplatterwiththelimewedgesandserve.

ANOTE:Hoisinsauceisasweetbrownsaucemadefromsoybeans,garlic,and spices, and sometimes a hint of chile pepper. It's available in Asianfoodmarketsandmanysupermarkets.

Tomato-PepperKabobs

It'snotabadideatoofferlittleplateswithkabobs,becausesometimesitgetsataddangerouswhenfishingoffbites(unlessyourguestsareswordswallowers).With these particular kabobs, using multiple colors of peppers adds to thepresentationandscrumptiousness—sodon'tgetstuckinagreenrut.

Makes20skewers

1 greenbellpepper,seeded1 yellowbellpepper,seeded1 redbellpepper,seeded1 medium-sizeyellowonion24 cherrytomatoes2 tablespoonsoliveoil1 tablespoonricewinevinegar1 teaspoonkoshersalt1 teaspoonfreshlygroundblackpepper

1. Soakyourwoodenskewersinwaterfor30minutes.Meanwhile,preheatthebroilerorlightamedium-hotfireinacharcoalorgasgrill.

2. Cut the peppers into 1-inch pieces. Cut the onion into 1-inch pieces andseparatethelayers.Putthepeppers,onions,andtomatoesinalargebowl.

3. Whisktheoil,vinegar,salt,andpeppertogetherinasmallbowl.Pouroverthevegetablesandstirtocoat.

4. Thread the vegetables onto the skewers. Be sure that each skewer gets acouple of pieces of each color pepper, and leave about 3 inches on thebottomofeachforahandhold.Reservetheremainingmarinade.

5. If broiling, place thekabobson a broilingpan andplace thepan about 4inchesfromtheheat.Ifgrilling,placethekabobsonthegrill.Broilorgrilleachsidefor5minutes.Flipandcookforanother5minutes.

6. Placethekabobsonaservingplatter,drizzletheleftovermarinadeontop,andserve.

MustardyMushroomStickers

Simplymushroomsonastickwithoilandspices—nothingelsegetsintheway.Toensuregreatness,besurethatthemushroomsareveryfreshandclean(useamushroom brush and run them under cold water if needed—just dry themquicklyafterward).Whenone ingredient takescenter stage, itneeds toalwayslook,andtaste,itsbest.

Makes18skewers

6 tablespoonsoliveoil¼ cupwhole-grainmustard¼ teaspoonkoshersalt2 tablespoonschoppedfreshparsley1 teaspoonredpepperflakes2 poundswhitemushrooms,stemsremoved

1. Preheattheovento375°F.2. Whisktogether4tablespoonsoftheoliveoil,themustard,salt,parsley,and

pepperinamedium-sizebowl.Remove2tablespoonsofthisdressingtoasmall bowl or cup andmix in the remaining 2 tablespoons olive oil. Setaside.

3. Add the mushrooms to the dressing in the medium-size bowl. Using aspoon, toss the mushrooms until coated. Thread the mushrooms ontoskewers,leavingabout3inchesonthebottomofeachforahandhold.Placetheskewersona jellyrollpan(orbakingsheetwithsides—theycangetalittlejuicy)andbakefor15minutes.

4. Youcanservethesetwoways.Thefirstistoplacetheskewersontoalargeplatter, drizzling the reserved dressing over the mushrooms. The second(mypreferredmethod)istoremovethemushroomsfromtheirskewersandplacethemintwobowls.Drizzlethedressingequallyoverthemushroomsandstir.Servewithtoothpicks—thiswayguestscanmaketheirownmini-skewers.

STUFFEDWITHSTYLE

Don'tget angrywhen someonegoesall '70sonyouwith the throwback insult"Stuff it!" Instead, laugh heartily—you know that stuffing is a genre of snackmakingthatcausesgueststoheadstraighttothebuffettablewithhugesmiles.Andthosesmiles,whichareforyouandtheburstingscrumptiouschoicesinthischapter,arewhatmakesapartyasuccess—andthatsuccessoutweighsanyoldiron-onsaying.

BlueCheese-OliveBites[>]BabyDutchBoys[>]CaramelizedOnionShells[>]SavoryCannoli[>]VerduraBaguetteBites[>]Zucchini-StuffedZucchini[>]SpicyStuffedTomatoes[>]MightyMushroomMouthfuls[>]MontereyCreminiQuesadillas[>]

BlueCheese-OliveBites

Bewarned—these perfect little bitesmay lead guests to have a contest to seewhocantossonehighestandcatchitinhis(orher)mouth.You'llbeamazedathowfewmisses thereare.Noonewants to loseoneof these tastybites to thefloor.

Makes24bites

3 ouncesfirmbluecheese,suchasStilton,rindtrimmed,atroomtemperature24 largepittedgreenolives,drained,1tablespoonbrinereserved2 tablespoonsextravirginoliveoil

Leavesfrom8to10sprigsfreshthyme(about2tablespoons)½ teaspoonmincedfreshparsley1 clovegarlic,minced¼ teaspoonsfreshlygroundblackpepper

1. Cutthecheeseinto¼by¼by½-inchbatons.Usingyourfingers,carefullystuff a cheese baton into each olive. Put the olives in a shallow servingbowl,preferablyinonelayer.(Avoidusingasmallbowlwithhighsidesasthis tends to submerge the olives,whichmaywash the cheese out of theolives.)

2. Inasmallmixingbowl,whisk together thebrine,oliveoil, thyme leaves,parsley,andgarlic.Pourovertheolives.

3. Topwiththefreshlygroundpepper.Coverandrefrigerateovernightorupto48hoursbeforeserving.

ADRINKPAIRING:Thebluecheesecanbeahardmatch,but take theflavorbythehornsandpairitwithsomethingthatcanstandonitsown,likeaGibson,whichisusedtostrongcompany.Foreach,fillacocktailshakerhalfwaywithicecubesandadd2½ouncesginand½ouncedryvermouth

Shakewell,strain intoacocktailglass,andgarnishwithacocktailonion.Watchtheonionsandolivesflirt.

BabyDutchBoys

RegularDutchBabiesaren'tcuteyoungstersfromHolland,butinsteadaresweet(and sometimes gooey) breakfast favorites often served byB&Bs.Bymakingthe flavor less fruity andmore savory, it's easy to turn them into a treat thatmatcheswithamoreadultoutlook—hencethemovefrombabytoboy.

Makes24dutchboys

2 largeeggs½ cupall-purposeflour½ cupmilk½ teaspoonkoshersalt½ cupmarinarasauce(homemadeorstore-bought)1 cupgratedmozzarellacheese¼ cupchoppedfreshbasilleaves

1. Preheattheovento425°F.Buttera24-cupminimuffinpanortwo12-cupminimuffinpans.

2. Whisktogethertheeggs,flour,milk,andsaltinamedium-sizebowluntilcompletelycombined.

3. Spoon1tablespoonofthebatterintoeachmuffincup—eachshouldbejustoverhalffull.Bakefor2minutes.

4. Removefromtheovenandput1teaspoonofsauceandabout2teaspoonsof cheese in themiddle of each of the "boys."Bake for 8minutesmore,untilbrownedontop.

5. Removetoawireracktocoolforafewminutes.Usingasmallspatulaorbutterknife,carefullyremovetheboysfromthemuffinpanandarrangeonawarmedservingplatter.Sprinklethebasilontop.

ANOTE:ThepotentialtoppingsforDutchBoysarelimitedonlybyyour

imagination.OtherideasincludegreenchilesandMontereyJackcheese,orspicyjalapeñojamandcreamcheese.

CaramelizedOnionShells

Okay, even the master snack-maker needs a simple and rapid solution onoccasion.Whichiswhy,fortheCOS(CaramelizedOnionShells),Iuseready-to-bake puff pastry shells. They taste dandy and make recipe creation muchbreezier.

Makes12shells

3 largesweetonions1 tablespoonvegetableoil1 tablespoonunsaltedbutter½ cupbrownsugar1 8-ouncepackagecreamcheese,atroomtemperature1 cupsourcream1 teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt12 puffpastryshells

1. Cut theonions inhalf from thestemenddown through the rootend.Cuteachhalfinto¼-inch-thickslices.

2. Puttheoilandbutterinalargeskilletovermedium-highheat,swirlingtocombine.Oncethebutterhasbubbled,addthebrownsugar.Stirwellfor1to2minutes,oruntilthesugarhasmelted.

3. Addtheonionstotheskilletandstirwell(it'llbeabigpileatfirst)tocoatall the onions. Sauté for 5minutes, stirring regularly.Reduce the heat tomedium-lowandcontinuecookingtheonionsfor30to35minutes,stirringoccasionally to keep them from sticking, until they're golden brown.Removefromtheheatandcoolslightly.

4. Putthecreamcheese,sourcream,pepper,andsaltinalargebowlandmixwell.Addthecooledonionsandstiruntilwellcombined.Coverandputthebowlinthefridgetocoolforatleast1hour(oruptoovernight).

5. Preheattheovento400°F.Thawthepuffpastryshellsaccordingtopackage

directions.6. Place the shells on a baking sheet and bake for 20 to 25minutes—they

shouldpuffup.Filltheshellswiththeonionmixtureandbakefor5to10minutes, checking to make sure the filling is warmed through beforeserving.

SavoryCannoli

Cannoli are typically a Sicilian sweet, a fried pasty shell filled with creamyricottaandotherflavorings.I'veconsumedmanyofthesesugaryfavorites.Butsometimes a little revolt against the norm is an empowering party principle.Revelryrevolutionaries,yourrewardwillbesavoryandsatisfying.

Makes18cannoli

2 teaspoonsoliveoil1 medium-sizeyellowonion,diced1 15-ouncecancorn,drained1 15-ouncecanwhitebeans,rinsedanddrained2 clovesgarlic,mincedorcrushed½ teaspoonkoshersalt½ teaspoonfreshlygroundblackpepper1 cupricottacheese1 cupgratedmozzarellacheese½ cupgratedParmesancheese½ cupdrybreadcrumbs18 cannolishells

1. Preheattheovento400°F.2. Heattheoilinamedium-sizeskilletovermedium-highheat.Addtheonion

andcook,stirringregularly,for5minutes.Addthecorn,beans,garlic,salt,andpepper and cook for 5minutesmore.Pour into a largemixingbowl.Addthecheesesandbreadcrumbsandmixwell.

3. Fillthecannolishellsevenlywiththemixture.Placethefilledcannolionabaking sheet and bake for 15minutes, checking tomake sure they don'toverbrown.

4. Letcoolslightly,andservehotonalargeplatter.

A NOTE: I like to serve these with a bottle of Frank's RedHot saucealongside.

ADRINKPAIRING:KeepuparevolutionaryspiritandservethesewithElPresidentes.Foreach,fillacocktailshakerhalfwaywithicecubes.Add1½ounceswhite rum,½ ounce dry vermouth,½ ounce freshly squeezedlimejuice,and½ouncegrenadine.Shake,strainintoacocktailglass,andservewithalimetwist.

VerduraBaguetteBites

Iwilladmit,IliketoslipinalittleItalianorothernon-Englishphrasinghereandthere inmysnackdescriptions, just toaddacosmopolitantouchandallowthepartytotravelabit.Ifyoucallthese"veggiesandwichbites,"though,they'llstilltakeyouplaces.

Serves8to10

1 medium-sizezucchini12 ouncesFontinacheese1 thin20-inchbaguette3 tablespoonsmayonnaise3 cupslooselypackedfreshspinach,washedanddried1 tablespoonbalsamicvinegar

1. If you have a paninimaker, preheat it. If you don't, preheat the oven to400°F.

2. Cuttheendsoffthezucchiniandsliceitinto¼-inch-thickrounds.CuttheFontinainto¼-inch-thickslices.Cutthebaguetteinhalfasiftomaketwosandwiches.Sliceeachhalfon thehorizontal, so thatyouhave twoequaltopsandtwobottoms.

3. Spreadthemayonnaiseonthetwobottompieces.Makeequal-heightlayersofzucchiniroundsontopofthemayonnaiseoneachbottom,coveringthebreadcompletely.Stackthespinachleavesontopofthezucchini.Placethecheesecarefullyonthespinach.

4. Lightlysprinklethevinegaronthetophalves.Placethetopsonthecheese,so that you'vemade two sandwiches. Press down lightly on them. If youhave a paninimaker, cook each sandwich for 3 to 5minutes.Or put thesandwiches on a baking sheet and bake for 10 minutes. You don't wantthem to getmessy or overcooked—they should bewarmed through,withcheesethat'sgettinggooey.

5. Place the sandwiches on a cutting board. Place toothpicks through the

sandwiches, about 1 inch apart. Slice the sandwiches between thetoothpicks,sothateachtoothpickwillholdoneconvenientbite.Arrangeonaservingplatter.

Zucchini-StuffedZucchini

This recipe became a regular at my house originally in a maindish role. Butwhen Iwas at a loss forwhat to bringwhen invited to a last-minute summersoirée,itmorphedintoanentertainingappetizer.

Serves8to10

4 medium-sizezucchini2 tablespoonsvegetableoil1½ cupschoppedonion3 clovesgarlic,mincedorcrushed3 Romatomatoes,chopped2 tablespoonschoppedfreshparsley¾ teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt1 cupdrybreadcrumbs1½ cupcrumbledgoatcheese

1. Preheattheovento400°F.2. Cut the stems off the zucchini and cut each zucchini in half lengthwise.

Usinga spoon (agrapefruit spoon, ifyouhaveone), scrapeout the flesh,leavinga½-to¾-inch-thickshell.Reservetheflesh.

3. Placethezucchini,skinsidedown,inalargebakingdish.Add½cupwaterandcoverwithaluminumfoil.Bakefor10minutes.Removefromtheovenandcarefullydrainthewaterfromthedish.

4. Chopthereservedzucchinimediumfine.Heatthevegetableoilinaskilletovermedium-highheat.Add theonion and sauté, stirring regularly, for 5minutes.Reducetheheattomediumandaddthechoppedzucchini,garlic,tomatoes,parsley,pepper,andsalt.Cookfor5minutes,stirringfrequently.Removefromtheheat,addthebreadcrumbsandcheese,andstirwell.

5. Fill thezucchinishellsequallywiththestuffing.Coverwithfoilandbakefor10minutes.Removethefoilandbakefor5minutesmore.

6. Carefullytransferonestuffedzucchinihalftoacuttingboard.Spearitwith6equallyspacedtoothpicks,andcutbetweenthetoothpicks.Repeatfortheremainingzucchini.Serveonaplatterwiththetoothpicksinplace.

SpicyStuffedTomatoes

It takes a steadyhand, akeeneye, anda sturdyyet small spoon to rise to thechallengeofSpicyStuffedTomatoes.Asharpgarnishingtooldoesn'thurtabit,andmay be an evenmore important ally than the keen eye.Want tomake atomatofeast?Thisrecipedoubleswell,aslongasyouhavetheenergyforlotsofstuffing.

Makes18tomatoes

1 tablespoonunsaltedbutter18 largecherrytomatoes¼ cupmincedshallots2 teaspoonsmincedgarlic½ cupdrybreadcrumbs1 tablespoonmincedfreshparsley½ teaspoonredpepperflakes½ teaspoonfreshlygroundblackpepper,plusmoretotaste½ teaspoonkoshersalt,plusmoretotaste½ cupcrumbledfetacheese

1. Preheattheovento400°F.Lightlygreaseabakingdishwith½teaspoonofthebutter.

2. Slicethetopsoffofeachtomato,and,usingasmallspoonormelonballer,agarnishingknife,oratomatoshark,scoopoutanddiscardtheseedsandpulp.Becarefulnottobreaktheskin.

3. Melt the remaining butter in a large skillet over medium heat. Once itbubbles,addtheshallotsandgarlic.Stirringregularly,sautéuntilsoftened,2to3minutes.

4. Removetheskilletfromtheheatandaddthebreadcrumbs,parsley,redandblackpeppers,andsalt.Stir tomix.Addthecheeseandmixagain.Taste,andadjust the salt andpeppers ifdesired.Spoon themixtureequally intothetomatoes.Placethestuffedtomatoesinthebakingdish.

5. Bake for 10 to 15 minutes, until the tops are just slightly brown. Servewarmoratroomtemperature.

MightyMushroomMouthfuls

When I see a spread that includes stuffedmushrooms, I forget about pleasantconversation and head for the food. There's something ideal about a stuffedmushroom. The size and shape, united with the slight curve on the cap'sunderside,makeitseemasiftheyweremeanttostuffed.Thisparticularstuffedmushroomrecipeisakeeper.

Makes18mushrooms

18 largewhitemushrooms(thebigger,thebetter)½ cupdrybreadcrumbs¼ cupgratedParmesancheese2½ tablespoonsmincedfreshparsley1 clovegarlic,crushed½ teaspoonfreshlygroundblackpepper¼ teaspoonredpepperflakes⅛ teaspoonkoshersalt5 tablespoonsextravirginoliveoil

1. Preheattheovento350°F.Butteralargebakingdish.2. Removethemushroomstems.Placethemushroomcapsinthedish.Finely

chophalfthestemsandsetaside(discardtherest).3. Combine the chopped stems, bread crumbs, cheese, parsley, garlic, black

andredpeppers,salt,and4tablespoonsoftheoliveoilinabowl.Stirwell.Usingaspoonorcleanfingers,stuffequalamountsofthemixtureintoeachmushroom cap. Drizzle the remaining 1 tablespoon olive oil over themushrooms.Coverwithaluminumfoilandbakefor20minutes.

4. Removethealuminumfoilandbakefor10minutesmore.Servehot,warm,oratroomtemperature.

MontereyCreminiQuesadillas

When smoothly sliced into tasty triangles and arrayed around a small bowlofsalsa, it's almost as if youwere serving a little quesadilla sun,whose rays arereadytobepoppedintohungrymouths.

Makes12to16triangles1 tablespoonvegetableoil1 poundcreminimushrooms,sliced¼inchthick1 tablespoonmincedgarlic1 teaspoonchilipowder½ teaspoonfreshlygroundblackpepper¼ teaspoonkoshersalt1 tablespoonunsaltedbutter4 largeflourtortillas2 cupsgratedMontereyJackcheese1 cupsalsaofyourchoice

1. Preheattheovento200°F.2. Heat the vegetable oil in a large skillet over medium heat. Add the

mushroomsand, stirring regularly, sautéuntil they've released their liquidandit'scookedoff,about15minutes.Addthegarlic,chilipowder,pepper,andsalt,andcookfor2minutesmore.Pourthemixtureintoabowl.

3. Wipeouttheskilletandplaceovermedium-highheat.Addone-quarterofthebuttertotheskilletanduseapastrybrushorspoontoswirlitaround.Placeonetortillaintheskillet.Evenlyspreadhalfthemushroommixonthetortilla,andtopwithhalfthecheese.Putanothertortillaontop.Dotthetoptortillawithasecondbitofbutter.

4. Cook the quesadilla for 3 minutes, pressing down lightly on top with aspatula. Flip the quesadilla and cook for 2minutesmore, again pressingdownlightlywithaspatula.Slideontoabakingsheetandkeepitwarminthe oven. Repeat with the remaining tortillas, butter, mushrooms, andcheese.

5. Cuteachquesadillainto6or8wedges.Serveonaplatterwiththesalsaontheside.

BETTERBAKEDBITES

For those adhering to the maxim "have oven, will bake," the snacks in thischapteraremeanttobeservedfreshfromsaidoven,andtheyareidealforthoseoccasionswhenyouhave the time topreheatandheatandserve 'emupwarmand toasty. Whether you're looking for a luscious mini mouthful like theGorgeous Gougères or want to cap favorites at a fall frolic with a ChickpeaCrown,thesetastytriumphsarereadyfortheoccasion.

CheeryCheeseStraws[>]ChickpeaCrowns[>]GorgeousGougères[>]EggplantParmesanNibblers[>]HeroicTinyHamandCheesers[>]MakeManyMiniFrittatas[>]Josephinas[>]LeekandSwissTartlets[>]PiquantandPrettySweetChickenWings[>]RiceyCheesyPuffs[>]

CheeryCheeseStraws

Cheese straws are a surefire success served alongside a pitcher ofMartinis orManhattans. They look slightly like thick little twisty cigars, and taste a littlespicytomakethatchilledcocktailevenmoreenjoyable.

Makesabout25straws1 largeegg2 cupsgratedsharpcheddarcheese1 cupgratedParmesancheese¼ teaspoonkoshersalt1 teaspooncayennepepper1½ teaspoonsmustardpowder1 17-ouncepackagepuffpastry,thawed

1. Preheattheovento400°F.Butter twobakingsheets(youmayneedthree,butstartwithtwo).

2. Lightly beat the egg in a small bowl. In a large bowl, stir together thecheddar,Parmesan,salt,cayenne,andmustard.

3. Spreadoutoneofthepuffpastrysheetsonalightlyflouredcuttingboard(noneedtoroll).Brushwithone-quarterofthebeatenegg.Topevenlywithone-quarter of the cheese mixture. Using your fingers, press the cheesemixture tenderlybutfirmly into thepastry.Carefully turn thepastrysheetoverandrepeatwiththeeggandthecheesemixture.

4. Cutintostrawsapproximately½inchwideandhalfthelengthofthepastrysheet(approximately4inches).Holdingastrawbyeachend,twistit(worktogetthreegoodcurls),andplaceononeofthebakingsheets.Repeatwiththeremainingstraws.

5. Usingthesecondsheetofpastry,repeatsteps3and4.Bakethestrawsfor10to15minutes,untilpuffyandgoldenbrown.

ChickpeaCrowns

Hailtheconqueringpartyruler,thepartykingorqueenwhoaddsthesechickpeacreations as adornments, thus proving their ruling capabilities. I wouldn'tactuallywearthemonmyhead,naturally.Theyarecrowns,though,duetotheirpointy,gemlike(withalittleimagination)shapes.

Makes24crowns

2 tablespoonsoliveoil1 smallyellowonion,diced4 ounceswhitemushrooms,sliced1 16-ouncecanchickpeas,rinsedanddrained1 teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt1½ teaspoonschoppedfreshparsley1 17-ouncepackagepuffpastry,thawed

1. Preheattheovento400°F.2. Heattheoliveoil inalargeskilletovermedium-highheat.Addtheonion

and cook, stirring regularly, for 4 to 5minutes, until golden. Reduce theheattomedium,addthemushrooms,andcookfor4to5minutes,stirring.

3. Addthechickpeas,pepper,salt,andparsley.Cookfor4or5minutesmore,stirring regularly. Using a large spoon, transfer the mixture to a foodprocessor. Pulse 5 or 6 times, until themixture is blended but still a bitchunky.

4. Spreadthesheetsofpuffpastryout(noneedtoroll),andcutinto2½-inchsquares(youshouldhave24).Put1tablespoonofthechickpeafillingontoeach square. Pull up the squares' corners so they meet, making a smallpyramid.Pinchthemtogether.

5. Place the crownson a baking sheet andbake for 15 to 20minutes.Theyshouldbecrispontheoutside,andwillprobablyopenabitatthetop(thisisokay).Serveonalargeplatter.

ADRINKPAIRING:KeeptheroyalfeelingflowingwithaPrincess.FillaCollinsglassthree-quartersfullwithicecubes.Add1½ounceslimoncelloand fill to about½ inch from the topwith chilled club soda.Add5 or 6freshraspberries,andstirwell.

GorgeousGougères

Thename isenjoyable tosay, theycanbemade inadvanceandreheated(ina300°Fovenforacoupleofminutes),andthey'reawfullyeasytowhiptogetherto begin with. Oh, and they taste darn fine. I've had many gougères, withdifferingcheese-butter ratios,but thisversionhasan idealbalanceof fluffandsubstance.

Makes64gougères

4 largeeggs½ cup(1stick)unsaltedbutter,cutintopieces½ teaspoonkoshersalt1½ cupsall-purposeflour1 cupgratedGruyèrecheese¼ cupgratedParmesancheese¼ teaspoonfreshlygroundblackpepper

1. Preheattheovento400°F.Lightlygreasetwobakingsheets.2. Lightlybeattheeggsuntilthewhitesandyolkshavemixed,butnofurther.3. Put 1 cup water, the butter, and the salt in a medium-size saucepan and

bringtoaboil,stirringoccasionallytomakesurethebuttermelts.Onceitreaches a boil, add the flour.Beat heartilywith a spoon (a largewoodenspoonworksbest)until themixturepullsawayfromthepan'ssides.Turntheheatdownandcontinuecookingfor1to2minutes,until thedoughispartiallydry.Removefromtheheat.Addthebeateneggsslowly,stirringallthetime.Stirinthecheesesandpepperuntileverythingiswellcombined.

4. Putthedoughintoalargepastrybagorlargezipper-topplasticbag.Ifusingthe latter, cut off one corner. Pipe the dough into 1½-inch rounds on thebakingsheets.

5. Bake for 20 to25minutes.They shouldbe slightly crispyon theoutsideandslightlydoughyontheinside,andaglowinggoldincolor.

EggplantParmesanNibblers

I like to serve these alongside Negronis (see A Drink Pairing) because it's athematic and fantastic taste combo.Thedrink's backbone also strengthens anyeggplant-fearing guests.Most just need to taste these nibblers to get over thatfear.Lookforlong,thineggplantforthisrecipe.

Makes26to30nibblers2 medium-sizethineggplants⅛ teaspoonkoshersalt2½ tablespoonsoliveoil½ teaspoonfreshlygroundblackpepper1 teaspoonchoppedfreshrosemary,plus2sprigsforgarnish1 cupgratedParmesancheese1 20-inchbaguette,cutinto26to30slices

1. Preheattheovento425°F.2. Trimofftheendsoftheeggplantsandslicetheeggplantsinto½-inch-thick

rounds. Put the slices in a large bowl. Sprinklewith the salt and fill thebowlwithcoldwatertocovertheeggplant.Letsoakfor15minutes.Drainwell,rinse,andpatdry.

3. Brush½ tablespoon of the olive oil onto a large baking sheet. Place theeggplantslicesonthesheetinasinglelayerandbrushwiththeremainingoliveoil.Placeonthemiddlerackoftheovenandbakefor10minutes.

4. Remove from the oven and top each slicewith a sprinkle of pepper androsemary.Bakefor10minutesmore.

5. Remove again from the oven and top each slice with a small mound ofParmesan.Bakefor2minutesmore.

6. Arrange the bread in a single layer on a platter.Use a spatula to transfereacheggplantslicetothebread.Garnishwiththerosemarysprigs.

ADRINKPAIRING:TomakeamasterfulNegroni,fillanold-fashionedglass three-quarters full with ice cubes. Add 1½ ounces gin, 1½ ouncessweetvermouth,and1½ouncesCampari.Stirslightlyandgarnishwithanorangetwist.

HeroicTinyHamandCheesers

Thekeyinbecomingapartyheroorheroineisn'twearingtightsandcomingupwithacatchyname(like"HappyHourMan"or"WingdingWoman").Ithastodo with what's served and how smooth you are at serving it. These littlesandwiches cover both bases and work as well with a basic beer affair as acocktailhour.Ifservingatthelatter,callthemjambonetfromagers.

Makes24sandwiches

1 tablespoonunsaltedbutter¼ cupwhole-grainmustard¼ cupmayonnaise12 slicesheartywholewheatbread12 slicessmokedham18 slicessmokedcheddarcheese

1. Preheattheovento425°F.Butterabakingsheet.2. In a small bowl, mix the mustard and mayonnaise until well combined.

Spreadequallyononesideofeachofthebreadslices.Place6ofthebreadslices,mustardsideup,onacuttingboard.Topeachslicewith2slicesofham,1½slicesofcheese(makingonefullcheeselayer),andanothersliceofbread,mustardsidedown.

3. Trimaway anyhamhangingout of the side of the sandwiches.Cut eachsandwichinhalf,andinhalfagain,soyouhave4squares.

4. Place the 24 sandwiches on the prepared baking sheet and bake for 5minutes.Usingtongs,turneachsandwichover.Bakefor5minutesmore.

5. Placethesandwichesonaplatterandpierceeachonewithatoothpickforeasyhandling.

ANOTE:Usuallyasliceandahalfofcheeseisneededtocoveratypical

breadslice.Ifthatisn'tthecasewithyourbreadofchoice,thenadjust.Thekeyistohavethecheeseinasinglelayeralmostreachingtheedgeofthebread,butnothangingover.

MakeManyMiniFrittatas

The alliteration in the title serves two purposes. First, to remind you tomakemorethanyoumightoriginallyplanon(revelersarealwaysgoingtowantmorethanyouthink).Second,allthoseMsmirrorthesoundspeoplemakeaftereatingtheseeggybeauties:mmmmmmm.

Makes24frittatas

1 smallbunchbroccoli(about8ounces)10 largeeggs1 teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt½ teaspoonredpepperflakes3 cupsgratedsharpcheddarcheese⅓ cupmincedfreshparsley

1. Preheattheovento375°F.2. Cutthebroccoliintosmallflorets.(Youcannibbleonthestems,orsetthem

asideforanotheruse.)Fillalargesaucepanhalffullwithwater.Bringtoarollingboilandaddthebroccoli.Cookuntilthebroccoliisbrightgreenbutstill crisp. Drain, rinse briefly under coldwater to stop the cooking, anddrainagainthoroughly.

3. Whisk theeggs ina largebowluntilcombined.Add thepepper, salt, andredpepperflakes.Whiskagainbrieflyandpourintoapitcherwithagoodpouringlip.

4. Place a little broccoli and about 1½ tablespoons cheddar cheese in everycupina24-cupnonstickminimuffinpan.Pourtheeggmixtureequallyintothecups,butnot filling themall theway to thebrim, as the frittataswillpuffupwhencooking.Placethemuffinpanonthemiddlerackintheovenandbakefor12to15minutes.

5. Removefromtheovenandcoolforafewminutes.Usingaknifeifneededtoloosentheedges,removetheminifrittatasfromthemuffinpan.Placeon

aplatterandsprinkletheremainingcheeseandtheparsleyoverthetop.

Josephinas

Theseslightlyspicychart-toppershavebeenasnackstaple inmyfamilysincemymotherdiscoveredtherecipein1981or'82.Likemanyfirst-raterecipes,theoriginalwasprintedin the local,sadlynow-defunctLindsborgNewsRecord inthesmallKansastownwhereIgrewup.Upthespicequotientbysubbinginonecanofdicedjalapeñosforonecanofthechilesandincreasingthegarlicto3or4cloves.

Makesabout50Josephinas1 cup(2sticks)butter,atroomtemperature2 cupsgratedMontereyJackcheese2 4-ouncecansdicedgreenchiles,drained1 clovegarlic,mincedorcrushed1 cupmayonnaise(low-fatisokay)1 20-inchbaguette

1. Put thebutterandcheese ina largemixingbowlandstirwell.Stir in thechiles and garlic. Add themayonnaise and stir well to blend. Cover andrefrigerateforatleast1hour.

2. Preheat theovento425°F.Bringout theJosephinamixandlet itstandatroomtemperaturetosoftenslightly.

3. Cutthebreadinto¼-to½-inch-thickslicesandplacetheslicesonabakingsheetinasinglelayer.Bakefor5to7minutes,untilgoldenontop.Removethebakingsheetfromtheovenandturntheslicesover.Spreadthemixturegenerouslyonthetoasts.

4. Turnonthebroiler.PlacetheJosephinasonthetoprackundertheheatandbroiluntilbubbly(about5minutes,butkeepaneyeonthem).Serveonaplatterwhilestillhot.

ADRINKPAIRING:Mymom says the old-school drinkof choicewas

theBullfrog,which is1½ouncesvodkamixedwith lemonadeor limeadeandservedovericeinaCollinsglass.

LeekandSwissTartlets

Thesetartletsaretrèsélégantesaswellasperfectlybite-size.Thepremadetartletshellsshaveahugeamountofpreptimeofftheclock,givingyoumoretimetoplan your outfit or have a pre-party nap.Look for them in the freezer case atyoursupermarket.It'salsoasnaptomakemoreifneeded.Justdoublethefillingingredientstofilltwiceasmanyshells.Voilà!

Makes30tartlets

3or4

medium-sizeleeks

1½ tablespoonsunsaltedbutter¼ teaspoonkoshersalt¾ teaspoonfreshlygroundblackpepper1 tablespoonmincedfreshparsley,plusmoreforgarnish1½ cupsgratedSwisscheese30 tartletshells

1. Trimtherootsfromtheleeks.Slicetheleeksinhalflengthwise;rinseandshakedry.Sliceeachhalfinto¼-inchhalfmoons,slicingfromtherootendallthewayuptowheretheyturngreen(gettingalittleofthelightergreenisokay).Youwant3cupsofslicedleeks.

2. Preheattheovento350°F.3. Meltthebutterinalargeskilletovermedium-highheat.Oncethebutterhas

stopped bubbling, add the leeks. Cook, stirring regularly, for 5 minutes.Add the salt, pepper, and parsley. Continuing to stir, cook for 2minutesmore.Removethepanfromtheheat.Stirinthecheese.

4. Most tartlets are prebaked and just needwarming. But if your particularpackageisunbaked,youwillneedtobakethemunfilledfirst,accordingtothepackagedirections.

5. Spoonthemixtureequallyintothetartletshells.Placethefilledtartletsonabakingsheetandbakefor5to8minutes.(Theshellsshouldbecrispyand

thefillinghot.)Servesprinkledwithadditionalparsley.

ADRINKPAIRING:RelaxwithaSlowPoke.Fillahighballglassthree-quarters full with ice cubes. Add 1½ ounces sloe gin, ¾ ounce freshlysqueezedlemonjuice,and2dashesAngosturabitters.Topwithchilledclubsodaandgarnishwithanorangesliceandacherry.

PiquantandPrettySweetChickenWings

Exactly where the whole Buffalo chicken wing craze started (many say theAnchor Bar, in Buffalo) is an arm-wrestling dilemma, but most agree thatchicken wings should be spicy and that it's hard to eat just one. This recipeboasts the addition of Tiger Sauce, perhaps my all-time favorite piquantcondiment.

Serves10

2½ poundschickenwings4 cupsvegetableoil2 teaspoonsunsaltedbutter2 teaspoonsbrownsugar1 5-ouncebottleTigerSauce1 teaspoonfreshlygroundblackpepper½ teaspoonkoshersalt

1. Cuteachchickenwinginhalfatthejoint,andcutoffanddiscardthetips.Ifyou'vepurchasedwingsalreadysplit,kudos.Drythewingsthoroughly.

2. Preheat the oven to 200°F.Pour the oil into a deep skillet (if youhave adeepfryer,useit)andplaceoverhighheat.

3. Oncetheoilisveryhot(350°Fonaninstant-readordeep-frythermometer;you can tell if it's poppingwhen a drop ofwater is added), add half thechickenwings.Fry for about5minutes, flippingoccasionallywith tongs.They should be slightly crisp, and golden brown. Drain on paper towel-linedplates.

4. Fryanddraintherestofthewings.Placethewingsinabakingdishandputintheoventokeepwarm.

5. Meltthebutterinasmallsaucepanovermedium-highheat.Oncesizzling,add the brown sugar. Stirring constantly, cook for 1 to 2 minutes, untilmelted.AddtheTigerSauce,pepper,andsalt.Cook,whiskingregularly,for10minutes.

6. Pour thesauceover thewingsandstiruntilwellcoated.Serveona largeplatterordirectlyfromthebakingdish.

RiceyCheesyPuffs

Not a rice casserole using those cheese puffs that leave an orange residue onwhatevertheytouch,theseareinsteadlovelyhandheldnumbers.Whiletheyarefine solo, they're even better served with a small bowl of marinara sauce fordipping(thesaucecanbeeithercoldorwarm).

Makes30puffs

3 largeeggs3 cupscookedwhiterice¼ teaspoonkoshersalt2 cupsgratedagedAsiagocheese1½ tablespoonsoliveoil1 cupdrybreadcrumbs

1. Inasmallbowl,beattheeggsuntiltheyolksandwhitesarecombined.Stirin the rice, salt, and cheese.Cover thebowl and refrigerate for at least 1hourandupto4hours.

2. Preheattheovento400°F.Coatalargebakingsheetwithhalftheoil.Pourthebreadcrumbsintoamedium-sizebowl.

3. Shapethericemixtureinto1-inchballs.(Thisprocessisalittlesticky,andyoumayfind thata tablespoonhelpswith theprocess.)Asyoushape theballs,rolleachoneinthebreadcrumbstocoat,andplaceitonthebakingsheet.Youshouldendupwithabout30balls.Sprayordrizzle therestofthe olive oil equally over the top of the ricey cheesy puffs. Bake for 20minutes.

4. Serveinalargefestivebowloronalargeplatter.

A NOTE: If you're having trouble tracking down aged Asiago cheese,Parmesanmakesafinesubstitute.

AVARIATION: If youwant to be decadent,mix some chopped cookedbaconintothemixinstep1.

MeasurementEquivalents

LiquidConversions

U.S. Metric1tsp 5ml1tbs 15ml2tbs 30ml3tbs 45ml¼cup 60ml½3cup 75ml⅓cup+1tbs 90ml⅓cup+2tbs 100ml½cup 120ml⅔cup 150ml¾cup 180ml¾cup+2tbs 200ml1cup 240ml1cup+2tbs 275ml1¼cups 300ml1⅓cups 325ml1½cups 350ml1⅔cups 375ml1¾cups 400ml1¾cups+2tbs 450ml2cups(1pint) 475ml2½cups 600ml3cups 720ml4cups(1quart) 945ml(1,000mlis1liter)

WeightConversions

U.S./U.K. Metric½oz 14g1oz 28g1½oz 43g2oz 57g2½oz 71g3oz 85g3½oz 100g4oz 113g5oz 142g6oz 170g7oz 200g8oz 227g9oz 255g10oz 284g11oz 312g12oz 340g13oz 368g14oz 400g15oz 425g1lb 454g

OvenTemperatureConversions

°F GasMark °C250 ½ 120275 1 140300 2 150325 3 165350 4 180375 5 190400 6 200425 7 220

450 8 230475 9 240500 10 260550 Broil 290

ANOTE:Allconversionsareapproximate.

Index

Note:Italicizedpagenumbersrefertophotographs.

Antipasto,EasyandElegant,[>]–[>]

Artichoke-SpinachDip,DipItUp,[>]

BabyDutchBoys,[>]

Bacon-WrappedScallops,[>]

BasilandTomatoBruschetta,Beautiful,[>],[>]

Bean(s)

ChickpeaCrowns,[>]

EdamamewithGingerSalt,[>]

HeavenlyGarlickyHummus,[>]

SavoryCannoli,[>],[>]

White,andRosemaryPâté,[>]

Beef

CowboySkewers,[>]

BlueCheese

andCaramelizedOnionDip,[>]

GorgonzolaCanapéswithWalnuts,[>],[>]

OliveBites,[>]

Bruschetta,BeautifulTomatoandBasil,[>],[>]

Cannoli,Savory,[>],[>]

CapresePizzaPuffs,[>],[>]

Cauliflower

ClassicSouthwesternCrudités,[>]

Crisps,Creamy,[>]

Cheddar

CheeryCheeseStraws,[>]

HeroicTinyHamandCheesers,[>]

MakeManyMiniFrittatas,[>],[>]

SpicyCheeseBalls,[>],[>]

Cheese.SeealsoBlueCheese;Cheddar;Mozzarella

Cream,Stackers,SweetandSpicy,[>]

DipItUpSpinach-ArtichokeDip,[>]

EasyandElegantAntipasto,[>]–[>]

EggplantParmesanNibblers,[>]

FunFundido,[>]

GorgeousGougères,[>],[>]

Josephinas,[>]

LeekandSwissTartlets,[>]

MontereyCreminiQuesadillas,[>]

Mushroom-Asiago-WalnutCrostini,[>]

RiceyCheesyPuffs,[>]

SavoryCannoli,[>],[>]

SpicyStuffedTomatoes,[>],[>]

Straws,Cheery,[>]

VerduraBaguetteBites,[>]

Zucchini-StuffedZucchini,[>]

Chicken

HoneyTeriyaki,Grilled,[>]–[>]

Wings,PiquantandPrettySweet,[>],[>]

ChickpeaCrowns,[>]

Crostini,Mushroom-Asiago-Walnut,[>]

Crudités,ClassicSouthwestern,[>]

Dipsandspreads

BlueCheeseandCaramelizedOnionDip,[>]

ClassicFrenchOnionDip,[>]

ClassicSouthwesternCrudités,[>]

DipItUpSpinach-ArtichokeDip,[>]

FunFundido,[>]

HeavenlyGarlickyHummus,[>]

SweetandSpicyCreamCheeseStackers,[>]

WhiteBeanandRosemaryPâté,[>]

EdamamewithGingerSalt,[>]

EggplantParmesanNibblers,[>]

Eggs

BabyDutchBoys,[>]

MakeManyMiniFrittatas,[>],[>]

Frittatas,Mini,MakeMany,[>],[>]

Fundido,Fun,[>]

GingerSalt,Edamamewith,[>]

GorgonzolaCanapéswithWalnuts,[>],[>]

Gougères,Gorgeous,[>],[>]

Ham.SeealsoProsciutto

andCheesers,HeroicTiny,[>]

LuauLovelies,[>],[>]

Hummus,HeavenlyGarlicky,[>]

Josephinas,[>]

LeekandSwissTartlets,[>]

Meat.SeeBeef;Ham

Melon

Ballers,[>],[>]

Prosciutto-HuggedCantaloupe,[>]

Mozzarella

BabyDutchBoys,[>]

CapresePizzaPuffs,[>],[>]

DipItUpSpinach-ArtichokeDip,[>]

EasyandElegantAntipasto,[>]–[>]

Mozzarella'dBabyPotatoes,[>]

SavoryCannoli,[>],[>]

Mushroom(s)

-Asiago-WalnutCrostini,[>]

EasyandElegantAntipasto,[>]–[>]

MontereyCreminiQuesadillas,[>]

Mouthfuls,Mighty,[>]

OpenHearts,Peppery,[>]

Stickers,Mustardy,[>]

WondrousWatercressFingerSandwiches,[>]

Olive-BlueCheeseBites,[>]

Onion

Caramelized,andBlueCheeseDip,[>]

Dip,ClassicFrench,[>]

Shells,Caramelized,[>],[>]

Partysnacksbasics

buyingingredients,[>]

planningtips,[>]–[>]

servingtips,[>]–[>]

super-quicksnackideas,[>]

toolsandequipment,[>]–[>]

Pepper(s)

ClassicSouthwesternCrudités,[>]

Josephinas,[>]

PepperyMushroomOpenHearts,[>]

-TomatoKabobs,[>]

Pineapple

GrilledHoneyTeriyakiChicken,[>]–[>]

LuauLovelies,[>],[>]

Pinwheels,PrettyParty,[>],[>]

PizzaPuffs,Caprese,[>],[>]

Potatoes,Baby,Mozzarella'd,[>]

Poultry.SeeChicken

Prosciutto

EasyandElegantAntipasto,[>]–[>]

-HuggedCantaloupe,[>]

Quesadillas,MontereyCremini,[>]

RiceyCheesyPuffs,[>]

Salmon-DillToasts,[>],[>]

Sandwiches

HeroicTinyHamandCheesers,[>]

VerduraBaguetteBites,[>]

WatercressFinger,Wondrous,[>]

Scallops,Bacon-Wrapped,[>]

Seafood

Bacon-WrappedScallops,[>]

Salmon-DillToasts,[>],[>]

SweetSpearedShrimp,[>],[>]

Shrimp,SweetSpeared,[>],[>]

Spinach

-ArtichokeDip,DipItUp,[>]

PrettyPartyPinwheels,[>],[>]

VerduraBaguetteBites,[>]

Tartlets,LeekandSwiss,[>]

Tofu,SpicySworded,[>]

Tomato(es)

andBasilBruschetta,Beautiful,[>],[>]

-PepperKabobs,[>]

PrettyPartyPinwheels,[>],[>]

Stuffed,Spicy,[>],[>]

Tortillas

MontereyCreminiQuesadillas,[>]

PrettyPartyPinwheels,[>],[>]

Vegetables.Seealsospecificvegetables

ClassicSouthwesternCrudités,[>]

EasyandElegantAntipasto,[>]–[>]

Walnut(s)

GorgonzolaCanapéswith,[>],[>]

-Mushroom-AsiagoCrostini,[>]

SpicyCheeseBalls,[>],[>]

WatercressFingerSandwiches,Wondrous,[>]

Zucchini

-StuffedZucchini,[>]

VerduraBaguetteBites,[>]

AbouttheAuthor

Aseasonedpartyhostandmastermixologist,A.J.RathbunistheauthorofGoodSpirits (winnerof an IACPCookbookAward), aswell asPartyDrinks! and acollectionofpoetry,Want.Hehasworkedasabartender,awaiter,arock-bandroadie, the director of the Poetry After Hours Program at the Seattle ArtMuseum,andmore.A.J. lives inSeattleand invitesyou tovisithiswebsiteatwww.ajrathbun.com,where you can check out sample recipes, view the drinkvideoofthemonth,andreadabouthisotherbooks.