According to Webster’s New World Dictionary (2002), an appetizer is “a small portion of a tasty food or drink to stimulate the appetite at the beginning of a meal” (p. 66). Regardless of the official definition, however, and whether or not they precede a meal, appetizers are an integral part of any successful get-together, formal or otherwise.
All appetizers, though, are not created equal. After all, there is a vast difference between mini-hot dogs swimming in barbecue sauce and cheese spread served with crackers and Russian caviar with toasted French Blini and crème fraîche or, for that matter, duck pâté served with bagel crisps. However, you shouldn't need to take out a second mortgage on your home in order to serve quality appetizers at your next party or formal dinner—at least not as long as there are recipes for affordable yet fancy appetizers such as the ones below.
Easy Chicken Pâté with Fresh Parsley
If you need to serve more than eight people, or you anticipate an especially hungry group of guests, adjust the quantities of the ingredients accordingly.
Makes 8 appetizers
Ingredients:
- 8 ounces chicken livers, frozen
- 1/2 cup water
- 1 chicken bouillon cube
- 1 small onion, chopped
- 1/4 teaspoon dried thyme leaves
- 3 slices crisp, cooked bacon, crumbled
- 1/4 cup margarine, softened
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon garlic salt
- 8 sprigs fresh Italian flat-leaf parsley, for garnish
Directions:
- In a one-quart saucepan over medium-high heat, combine chicken livers, water, bouillon cube, onion and thyme. Bring mixture to a boil. Reduce heat and simmer until the chicken livers are cooked throughout, approximately 15 to 20 minutes.
- Remove saucepan from heat and let cool for about 5 to 10 minutes. Drain chicken livers from liquid in the saucepan, reserving approximately 1/4 cup cooking broth.
- Using a handheld electric mixer, combine cooled chicken livers, reserved broth, bacon, margarine, dry mustard powder and garlic salt in a small mixing bowl. Beat on low speed until the ingredients are well blended. Once blended, switch mixer speed to high and beat until chicken-liver mixture is creamy, 30 seconds to 1 minute.
- Divide chicken-liver mixture among eight 1 1/2-inch paper cups.
- Cover top of paper cups with aluminum foil or plastic wrap. Refrigerate for a minimum of 3 hours or overnight.
- Remove paper cups from refrigerator. Invert pâté onto individual dishes prior to serving.
- Garnish each serving with parsley sprigs.
Creamy Turkey and Celery Canapés
Adjust the ingredients accordingly if you think you will need more or fewer servings. If you prefer, you can substitute another meat for the turkey, such as smoked beef, chicken, pastrami, or ham. Regardless of what meat you use, however, make sure to chop it finely. For ease of preparation, purchase sliced meat from the deli's sandwich meat section.
Makes approximately 32 canapés
Ingredients:
- 6 ounces sliced smoked turkey, finely chopped
- 2 small stalks or 1 large stalk celery, finely chopped
- 2 tablespoons onion, finely chopped
- 2/3 cup ranch-style cream-cheese dip or mayonnaise
- 32 thin Melba toast rounds or other toasted rounds of your choice, for serving
- 32 sprigs fresh Italian flat-leaf parsley, for garnish
Directions:
- In a large mixing bowl, combine chopped smoked turkey, celery, onion and cream-cheese dip or mayonnaise. Cover with aluminum foil or plastic wrap. Refrigerate for at least three hours or overnight.
- Divide smoked turkey filling among Melba toast rounds. Garnish with sprigs of parsley and serve.
SOURCES
Webster’s New World Dictionary (2002) New York: Simon and Schuster
Carol Rzadkiewicz - Carol Rzadkiewicz has taught college English for over 14 years and is the author of three published novels and numerous short stories.
