Munchies That Make the Grade
June 7, 2007

Graduations, Father's Day, Baby Showers, and Weddings are just around the corner so it pays to have a full curriculum of great recipes to serve at family celebrations. Our party is for cousins graduating from local high schools and features a menu filled with the kids' all time favorites. But it’s up to the cooking staff of the Moms, Aunties & Nina to matriculate the munchies into festive, delicious, and easy to serve delicacies. Try out a few of these ideas, or skip directly to the classic standards list. In any event, it will be an event worth celebrating!

Quesadillas: Spread pre–shredded Mexican mix cheese (or cheese & sautéed veggies) over a large wrapper and then top with another wrapper. Grill for 2 minutes each side on a hot griddle. When cool, cut into wedges and store on a foil covered cookie sheet covered with foil. (Do ahead 1 day.)  To serve, reheat in a 300–degree oven for 5 minutes. Plate the wedges; add side bowls filled with guacamole and salsa. Dust with chopped cilantro and lime wedges.

Antipasto Platter: Raid the olive bar at your local supermarket and pick up lots of pitted Kalamata and green olives, mozzarella cheese balls, roasted peppers, and cooked artichokes. From the deli, order slices of salami, prosciutto, and provolone cheese. Arrange the ingredients on a platter and dust with chopped fresh parsley. Serve with chunks of artisinal bread and garlic olive oil on side. (Do ahead 1 day).

Pork Tips wrapped in Snow Peas: Roast pork tenderloin for 30 minutes in a preheated 350-degree oven; cool. Cut the pork into bite–sized chunks and wrap a fresh snow pea around each piece, securing with a festive toothpick. In a small mixing bowl combine 1 cup Dijon mustard, 2 tablespoons maple syrup, 2 tablespoons of sour cream, and a pinch of red pepper flakes; store covered. (Do ahead 1 day). To serve, line a serving platter with radicchio lettuce anchored by a small bowl of the mustard dipping sauce; place pork tips over platter.

Classics: Cold shrimp w/ horseradish cocktail sauce & fresh lemon wedges; assorted nuts & cheeses; purchased maki rolls & ginger dipping sauce; seared pot stickers & soy dipping sauce; clam dip & corn chips; hummus & sugar snap peas; smoked salmon with cream cheese on water crackers.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008