Cuisine: appetizers

Dates Stuffed with Goat Cheese and Pistachios

These Dates Stuffed with Goat Cheese and Pistachios is one of Evan Kleiman's signature appetizers. She recommends using Cypress Grove Purple Haze fresh goat cheese with a hint of lavender and fennel pollen. The tart tangy cheese pairs really well with the sweetness of the dates.

By Leslie Blythe

Blistered Shishito Peppers with Soy-Ginger Sauce

Shishito peppers have become a popular appetizer. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! The other interesting aspect of this dish is when you add the bonito flakes (dried fish flakes) on top before serving they move and dance from the heat of the peppers.

By Leslie Blythe

Arancini

I have never been a fan of leftovers. However, I do like to turn leftovers into a completely new dish. These Arancini are a perfect example.

Arancini are the epitome of southern Italian street food. They are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as hors d'oeuvres dipped or served on a bed of lettuce as a light lunch.

By Leslie Blythe

Cranberry Rosemary Cheese Spread

This jewel-studded Cranberry Rosemary Cheese Spread is a delicious combination of flavors. It even has dried apricots in it. It would actually be delicious on a toasted bagel.

By Leslie Blythe

Italian Orange Slices

Our friend Melanie taught us this method of making Italian Orange Slices. They are simple and yet are incredibly delicious. We happen to have an orange tree in our backyard that is bursting with fruit. You can also add sliced red onions, olives, oregano, or fresh basil, which is more like the Sicilian recipe.

By Leslie Blythe

Vegetarian Chopped Liver

I remember when I lived in New York City my friend Barbara made this Vegetarian Chopped Liver. It is frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this one made of onions, peas, walnuts and hard-boiled eggs is one of the most popular. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.

I use Le Sueur petite, sweet peas, which the company says are so delicate that the only way to maintain their exquisite tenderness from farm to table is in a Le Sueur can. They are from Le Sueur, Minnesota, a valley named in honor of the French explorer Pierre-Charles Le Sueur.

By Leslie Blythe

Brussels Sprouts and Bacon Flatbread

I made this quick Brussels Sprouts and Bacon Flatbread last night. I used store-bought naan, but you can use any type of flatbread. You can use crumbled goat cheese, blue cheese or feta cheese and it can be made about 20 minutes ahead and then popped in the oven before serving.

By Leslie Blythe

Veggie Ceviche

Last week I went for socially distant drinks pool-side and met a new friend that made this very interesting Veggie Ceviche. Hearts of Palm are the substitute seafood element. This versatile vegetable which is harvested from the core of palm trees and is rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels. This rather simple dish is absolutely delicious and fresh tasting. You can eat it plain or serve it with crackers.

By Leslie Blythe

White Bean Dip with Herbs

This White Bean Dip with Herbs is creamy and a nice change from hummus. Cannellini beans are White Kidney Beans, which are a little meatier than Navy or Great Northern beans, they have a nutty, earthy flavor. You can use any white bean for this recipe. Chickpeas, also known as Garbanzo Beans, which are used in hummus, are a bit grainier in texture. The fresh herbs and garlic shine through. You can serve it with vegetables or pita chips.

By Leslie Blythe

Shrimp with Mustard

There are a few cookbooks that were very influential to me in my early days of cooking. One of them was Wolfgang Puck’s French Cooking for the American Kitchen, published in 1981. The Austrian born Wolfgang wanted to make French cooking accessible to Americans, like Julia.

After cooking my way through most of the book one summer, I fondly remember the first time I made his Shrimp with Mustard. It was in the early eighties and my now-husband, Eric, was there with me deveining shrimp in my parent’s kitchen. I had just had foot surgery and had to sit on the counter with my feet elevated while they throbbed. Why was I throwing a FORMAL dinner party after foot surgery? I have no idea. Maybe my father, the retired foot surgeon can answer that question!

It is typically French, in that, it includes cream and butter. I have catered hundreds of parties, events, dinners, etcetera and I have been literally held hostage in people’s kitchens with hosts and guests demanding that I reveal the recipe for this delectable Shrimp with Mustard appetizer. I must say, it’s divine! Why? - because it contains CREAM and BUTTER!!!

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