Ess, Ess/Eat, Eat



Jewish World Review August 30, 2000/ 29 Menachem-Av, 5760



Summer's End Cocktail Party



By Ethel G. Hofman

http://www.jewishworldreview.com -- IT SEEMS that as soon as Labor Day approaches, we're poised to swing forward into high gear. Kids are clamoring for school supplies, young adults are driven to colleges far and near, and at the office lapsed projects are suddenly on deadline. Though the weather may still be hot and muggy, we're thinking about Fall cottons to replace dazzling whites.

How to celebrate the end of a glorious summer? Think easy, casual and fun! Everybody loves a cocktail party. Bring it out to the deck or patio. Add plenty of tasty tidbits and chilled drinks and you've set the stage for a memorable final fling.

The menu below is easy but it may be simplified further by ordering hoagies to be delivered, dips and vegetable crudites picked up from the market, and for an impressive, edible centerpiece, fill a big basket to overflowing with ripe juicy peaches, nectarines, and plump, burgundy cherries. Paper plates, cups and plastic utensils are tossed into a garbage bag so there's literally no clean up. What could be easier and more fun for guests and hosts....not much, except to suddenly be fast forwarded into the sweet, hot summer of 2001.

Recipes for starred items only

COCKTAIL MENU

CHILLED WINES
SILVER SANGRIA *
KIDDIES FRUIT PUNCH
SALMON TOAST CANAPES*
BAKED SESAME CHICKEN WINGS*
ASSORTED DIPS WITH CRUDITES
BEACHBUM HOAGIES*
HONEYDEW AND BLACKBERRY BROCHETTES*
PEACH MELBA TARTLETS*
BRIMMING BASKET OF SUMMER FRUITS

SILVER SANGRIA (PAREVE)


Serves 10

In a large pitcher, mix the lemonade, white wine, lemon juice and sugar to taste. At this point mixture may be refrigerated. Just before serving, stir in the soda. Pour over ice cubes in tall glasses. Garnish with a dollop of non-dairy whipped topping and a lime slice.

Editor's tip: Dip the rims of each glass into lightly beaten egg white, then in granulated sugar. Place in freezer until needed. If wary of uncooked egg white, just chill glasses before using.

SALMON TOAST CANAPES (PAREVE)


Makes 24 pieces

In a small bowl, flake the salmon with a fork. Add the mayonnaise, horseradish, and dill. Mix to a coarse paste. Thinly spread each toasted bread slice with margarine. Cut each slice into four triangles. Place a rounded tablespoon of salmon mixture on each triangle. Insert half a cucumber slice into each to garnish. Serve chilled

Editor's tip: Spreading bread with margarine prevents the canapes from becoming soggy.

SESAME BAKED CHICKEN WINGS (MEAT)


Makes 20-24 pieces

Preheat oven to 375F. Spray a large baking sheet with non-stick cooking spray. Trim chicken wings. Cut each wing between the first and second joints to make two pieces. Set aside. In a bowl, mix the sesame dressing, orange juice and ginger. In a large plastic bag, mix together the breadcrumbs and sesame seeds. Coat chicken wings with the sesame dressing mixture, then place in the plastic bag and shake to coat with crumb mixture. Place on prepared baking sheet in one layer. Spray with olive oil. Bake in preheated oven 20 minutes or until cooked through.

BEACHBUM HOAGIES (MEAT)


MAKES 20-24 PIECES

Split the loaf in half lengthwise removing the soft bread so that a 3/4-inch shell remains. Drizzle bottom half with olive oil and sprinkle lightly with oregano. Arrange cucumber slices to cover. Top with roasted peppers, salami and turkey. Cover with chopped artichokes and sliced onion. Drizzle with olive oil and finish off with a light sprinkling of oregano. Cover with top half of French bread. Press lightly. Wrap in plastic wrap and refrigerate for 2-4 hours. When chilled, cut into slices about 1 1/2-inches thick. Arrange on platter and garnish with grape or cherry tomatoes.

HONEYDEW AND BLACKBERRY BROCHETTES (PAREVE)


Makes 15-18

Peel and seed melon. Cut into 3/4 -inch chunks. Thread 1 melon chunk and 1 blackberry on each sandwich pick. Repeat adding 2 melon chunks and 2 blackberries on each. Combine honey and fruit liqueur. Brush over brochettes. Sprinkle with mint. Refrigerate until serving.

PEACH MELBA TARTLETS (PAREVE)


Makes 15

In a small bowl, mix the whipped topping with peach preserves. Set aside. In a cup or bowl, mix the chopped peach with orange liqueur. Divide the topping mixture evenly between the filo tartlets. Top with chopped peach mixture. Microwave the chocolate at high for 30 seconds or until beginning to soften and melt. Remove from microwave and stir until smooth. Drizzle melted chocolate over each tartlet. may be refrigerated up to 4 hours before serving.



JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.


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© 2000 Ethel G. Hofman