Teasers for Holiday Appetites
November 13, 2008

The holidays are right around the corner, so it’s time to perfect a few tasty teasers. Instead of throwing a full-fledged party this year (or, doing nothing at all) consider hosting what my Quebec-friend, Jenn, calls ‘Cinq à Sept’ (arrive at 5 and depart by 7). Stunning savories and a specialty drink are served, then guests move on to other engagements with appetites piqued. My hors d’oeuvres–retro with a twist– are hearty, healthy, and taste heavenly. Go ahead–give it a whirl. Your friends will be pleased, the entertainment budget eased, and you can tease that you slaved all day.

Bubbling Baby Rubens
You’ll need about 8-10 slices of Swiss cheese and 3 ounces of turkey pastrami. Lightly toast 8 slices of pumpernickel bread, crusts removed. Spread each slice of toast with whole grain Dijon mustard; cut each slice into quarters. Cut slices of Swiss cheese to match bread quarters and place one square on each quarter. Place on a baking sheet lined with parchment paper. Add 2 matching layers of turkey pastrami and one more square of Swiss cheese to each section. Slice each Ruben section in half again. Bake in a preheated 400-degree oven until cheese is bubbling, about 4 minutes. Meanwhile, skewer 48 tiny gherkins (cornichons) with funky toothpicks. Pierce Ruben squares with the cornichons and plate. Makes 64.

Salmon Studded Deviled Eggs
Prep 1-dozen hard-boiled eggs, preferably organic. (Tip: boil eggs with one-third cup salt and cool completely for easier peeling.) Gently combine 6 ounces of chopped smoked salmon (look for salmon ‘trim’ in seafood freezer section); 1 tablespoon baby capers; one-third cup chopped fresh dill, one-third cup finely minced red onion; one third cup (or less) mayonnaise; kosher salt and freshly ground pepper to taste. Split each cooked egg length-wise and remove yolks. Crumble six whole yolks into salmon mixture (reserve remaining yolks for doggies) and mix lightly in with a fork. Loosely dollop small portions into individual egg white halves. Garnish with a light sprinkle of paprika and a wisp of dill green, plate. Makes 24.

Peruvian Purples with Caviar
Cut 12 small Peruvian purple potatoes in half. Place potatoes in a wide sauté pan and cover with cold water and 1 tablespoon of salt; don’t crowd potatoes. Bring to a boil, then reduce heat and simmer 7-9 minutes until potatoes are just barely tender. Gently transfer a paper towel-lined baking sheet and cool. Whisk together one-half cup of low-fat sour cream, mayo, OR cream fraiche with some drained horseradish (to taste), and kosher salt and pepper. Chill. Arrange potatoes on a serving platter and spoon a tiny dollop of cream onto each potato. Top with a pinch of black caviar and then add a small “X” cross of fresh chive over each potato top. Makes 24.

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