Ingredients:
1 Spanish onion, chopped
2 Cloves garlic, thinly sliced
3 T. Pine nuts
3 T. Currants
1 T. Hot chili flakes
4 oz. Extra virgin olive oil
2 Eggplant, cut into 1/2-inch cubes (yield: 4 cups)
1 T. Sugar
1 t. Cinnamon
1/2 t. Unsweetened cocoa powder
2 t. Fresh thyme leaves
6 oz. Tomato sauce
3 oz. Balsamic vinegar
Salt
Fresh ground black pepper
1 Bguette, sliced into 3/4 inch rounds and toasted
Procedure:
In a large 12 inch to 14 inch sauté pan, sauté the
onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to
5 minutes over medium high heat until softened
Add eggplant, sugar, cinnamon and cocoa and continue to cook for about
5 more minutes
Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring
to boil
Lower heat and simmer for 5 minutes
Cool to room temperature and serve on crostini or in middle of table
with crostini on side to allow guests to serve themselves
Notes:
Caponata is a Sicilian specialty made of aubergines, celery and
tomatoes, sliced and fried in olive oil and flavoured with capers, olives
and anchovy fillets. This dish is erved as a cold hors d'oeuvre
Vegetable Tortilla
Rolls:
Ingredients:
8 Asparagus spears, trimmed
8 oz. Cream cheese
4 Flour tortillas
1 Red bell pepper, cut into 24 (3 by 1/4 inch) strips
Procedure:
In medium size skillet, cook the asparagus in small amount of boiling
water for 5 minutes or until crisp-tender. Chill in ice water and drain on
paper towels
Spread 1/4 of cream cheese over each tortilla
On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper
strips each
Firmly roll up the tortillas. Wrap each roll in plastic wrap
Refrigerate for at least 30 minutes or up to 2 hours
Cut the tortilla rolls into 1 inch slices
Garnish and serve
Notes:
Can be served as an appetizer or an hors d'ouevre
Garnish with fresh fresh herbs, cherry tomatoes, etc.
Ingredients:
1/2 c. Black olives, pitted
6 Anchovy fillets, cleaned, rinsed and drained
1 1/2 T. Capers
1 Garlic clove, minced
1 Lemon, juiced
4 T. Olive oil
Fresh ground black pepper
2 T. Fresh basil, chopped
Procedure:
Place all the ingredients in a blender or food proccessor, except the
basil and blend on high speed until the ingredients are finely diced and
almost puréed
Pour the above mixture into a bowl and stir in the basil
Refrigerate, covered, for service
Serve with hors d'oeuvres
Notes:
Tapenade is a condiment from Provence, made with capers (from Toulon),
desalted anchovies and stone black (pitted ripe) olives. pounded in a
mortar and seasoned with olive oil, lemon juice, aromatics and possibly a
drop of marc brandy. It accompanies cruditis (in particularly celery,
fennel and tomato), meat, or grilled (broiled) fish, is spread on slices
of toast and can garnish hard boiled egges (mixed with yold)
Tapenade is a wonderful olive sauce from the south of France. It is
delicious on French bread or with crudites and can also make a delicious
sauce for grilled meats and fish
More olive oil can be added if the sauce is too thick
Tapenade will keep for 10 days if stored under refrigeration
Ingredients:
8 oz. Sliced ham
1 bunch Green onions, whole
8 oz. Cream cheese, softened
Procedure:
Spread the sliced ham with cream cheese
Lay one sprig of green onion along each slice edge and roll up to form
a tub
Chill in a refrigerator until the cheese is firm
Slice into 3/4 inch pieces and arrange upright on plate
Serve and garnish
Notes:
This recipe can be doubled or tripled
Can be served with other hors d'oeuvres
I suggest using smoked proccessed ham
Endive Hors d'Oeuvre
Hawaiian:
Ingredients:
2 Belgian endive
3 oz. Cream cheese, softened
1 Kiwi fruit, peeled and chopped
1/4 can Pineapple, crushed and drained
1 Shallot, fine diced
Procedure:
Trim about 1/2 inch from the bottom of the endive. Separate and wash
the leaves. Drain well on paper towel
Stir together the cream cheese, kiwi, pineapple and shallot until the
mixture is well combined
Spoon about 1 teaspoon of the mixture into each Belgian endive leaf
Arrange the endive on a platter, cover with plastic wrap and
refrigerate until serving time
Serve and garnish
Notes:
Can be served with other hors d'oeuvres
Can be garnished with fresh tropical fruits, sprigs of fresh herbs,
dipping sauces, etc.