As we spring into spring many are suddenly overwhelmed with a sense of fear of what to serve, how to serve it and how do I afford to pay for it?
I mean have you seen the costs of things in the market these days. So we put together a couple of tasty bites we call “Broke bites”. They are cost effective and look impressive on a plate. Guests for your Spring Fling are coming so it is time to get busy. Start with………
Endive with Smoked Salmon
prep: 30 min total: 30 min
Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper.
Drop 1 teaspoon horseradish cream at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces; drape over cream. Garnish with dill sprigs and red onion or even radishes, if desired. DO AHEAD Can be made 2 hours ahead. Cover; chill.
Servings: Makes 24
- 6 ounces Philadelphia-brand cream cheese (3/4 of 1 eight-ounce package), room temperature
- 2 1/2 tablespoons drained capers
- 2 1/2 tablespoons chopped fresh dill plus sprigs (for garnish)
- 3 1/2 teaspoons fresh lemon juice
- 2 1/2 teaspoons finely grated lemon peel
- 2 1/2 teaspoons prepared white horseradish
- 24 Belgian endive spears
- 1 Red Onion Chopped
Everyone likes sushi, right? These veggie rolls are a light and healthy snack, and they taste divine when topped with sesame seeds and teriyaki sauce.
1 cup raw cashews, soaked overnight
2 Tbsp. rice vinegar
2 large carrots, cut into matchsticks
1 cucumber, seeds removed and cut into matchsticks
4 medium radishes, thinly sliced
1 avocado, peeled and sliced
1 small bunch cilantro, chopped
Sesame seeds (optional)
Drain the cashews and put them into a food processor with the rice vinegar. Process, scraping the sides with a spatula if necessary, until you have a soft paste with some texture. If you need to add a tablespoonful of water to achieve the right consistency, then go for it!
Chop the ends off the zucchinis and use a vegetable peeler to peel into long, ½-inch-wide strips. These should be very thin and transparent-looking; if they’re too thick, they won’t roll!
Lay a single zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends. Add some carrot, cucumber, and radish, avocado, and cilantro.
Starting at the filled end, carefully and tightly roll up the zucchini strip. At the end, press firmly, and the strip will stick to itself because of the zucchini’s moisture.
Arrange your rolls on a plate and sprinkle with sesame seeds.
Add a dish of teriyaki sauce for dipping.
This Makes approximately 22 sushi rolls.
Mint or Basil
Block Feta (good feta) Crumbles will not work
Cut Watermelon into cubes
Good Feta Cheese cut into cube
Place Mint or Basil between feta cheese and watermelon and place on a small skewer.
Place Skewers, Watermelon, mint and Feta Appetizer on serving platter drizzle dark Balsamic Vinaigrette over as a garish.
If you want a larger bite on your skewer you can add cucumber squares.
Marina These bites are amazingly and so easy to make, and serve, and I promise that your hummus-loving guests will gobble them up. And if you happen to have any guests who are trying not to completely abandon their diet on party day, they’ll love you for serving a diet-legal finger food like this.
The only part of this recipe that might be a little tricky finding is the black sesame seeds, but you can use regular white sesame seeds as well if you can’t find the black ones.
I used the European-style cucumbers that come wrapped in plastic. They have a pretty thin skin, so I peeled them in strips to leave some green color on. If you have regular grocery-store cucumbers I might peel off all the skin.
Then cut the cucumber into slices around 3/4 inch to 1 inch thick. This is how many slices I got from one of those large cucumbers. I’d guess about 8-10 slices from a regular cucumber.
(I started with 1/2 cup hummus; you can add more depending on how many appetizers you’re making. There are plenty of good brands of hummus, but this is my favorite hummus if I’m buying it.)