Happy holidays!

We had some friends and neighbors over Sunday night, an annual tradition.  I keep notes from year to year and try to mix things up a little while retaining favorite items.  Here are a few of my favorite holiday items:

Crab dip

  • 1 lb lump crab meat
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 8 oz. packages of cream cheese
  • 1 1/2 cups cheddar cheese
  • 2 tsp dry mustard
  • 2 TB Worcestershire sauce
  • 2 tsp lemon juice
  • Old Bay seasoning to taste.

Combine all ingredients and bake at 350 for 30 minutes.

Chicken Liver Mousse pate

  • 1 lb chicken livers
  • 2 TB canola oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, minced
  • 2 TB brandy
  • 5 TB butter
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup heavy cream

Trim chicken livers and season with salt and pepper.  Heat oil over high eat and sear livers on all sides.  Reduce heat to low and cook for 2 – 4 minutes until livers are browned on outside but still pink inside.  Remove livers to a dish.  In pan with remaining fat, cook shallots and garlic over medium heat until translucent.  Reduce heat to low and add brandy.  Add 4 TB of butter and nutmeg and stir.  Remove from heat.

Add liver and butter mixture to a food processor and puree until smooth.  Add remaining butter.  Whip cream into soft peaks and fold into pate.  Put in a bowl and cover with plastic wrap and refrigerate until ready to serve.  NOTE: This is best if made the day before.

Seared tuna with wasabi sauce
  • 1 lb of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.
NOTE: I have always made it as indicated above – this year I substituted Everything bagel seasoning for the sesame and poppy seeds and made Sriracha mayonnaise instead of wasabi.  A slight variation on the theme.

Beef Tenderloin 

We always used to cook tenderloin at high heat until we discovered this slow-roasted technique.  Meat is moist and tender.

  • 1 beef tenderloin, trimmed and tied
  • 3 TB olive oil
  • 2 tsp kosher salt
  • coarsely ground pepper.

Preheat oven to 275.  Brush filet with olive oil and sprinkle with salt and pepper.  Roast for 1 hour and 15 minutes.  Check temperature – when a thermometer registers 125, your meat is rare.  If you want medium rare, cook to 135.  Remove from oven and cover with aluminum foil.  Let rest for about 20 minutes and then carve and serve with sauce of your choice.  Every time we make the beef this way, people say it is the best they have ever had.

Mustard Horseradish sauce

  • 1 1/2 cups mayonnaise
  • 3 TB Dijon mustard
  • 1 1/2 TB whole-grain mustard
  • 1 TB horseradish
  • 1/4 cup sour cream

Whisk together to combine.  Refrigerate until ready to serve.

Shrimp dip
This recipe came from my mother and it is delicious.  I am generally suspicious of recipes made with canned soup but this is very good and always popular.
  • 1 can cream of shrimp soup
  • 8 oz package cream cheese
  • 1 minced garlic clove
  • 4 oz canned ripe black olives, chopped
  • 2 TB lemon juice
  • 1/2 tsp curry powder
  • dash Worcestershire
  • 1/2 cup cooked shrimp, chopped

Melt soup and cream cheese in top half of a double boiler until completely melted and combined.  Add remaining ingredients.  Serve hot (in a chafing dish) with crackers and raw veggies.

I also made my vegetable platter with roasted carrots (tossed with paprika), roasted cauliflower (tossed with cumin seed), blanched asparagus and broccoli, raw mushrooms and pepper strips and Green Goddess dressing and Chipotle mayonnaise.

If this sounds overwhelming to you, keep in mind that you can get some great prepared items at the store or just invite people for hot chocolate and cookies!

Reunion!

We hosted my 35th high school reunion party last night.  It was fun to get everyone together and I used some of my tried and true favorites as well as a few new things.  Here was the menu:

Passed Hors d’oeuvres 

  • Bang bang chicken in tasting spoons
  • Thai chili seared scallops
  • Seared tuna with wasabi sauce

Buffet table

  • Gazpacho shots
  • Sliced tenderloin with rolls and two sauces
  • Vegetable platter with arugula green goddess sauce
  • Crab dip
  • Chicken liver pate
  • Cheese and crackers
  • Dessert platter with brownies, iced sugar cookies and lemon pound cake

I was able to do all of the cooking ahead of time and had a great helper during the party for assembling, refreshing and cleaning up.  Here are the recipes:

Bang Bang chicken

  • 3 TB sesame seeds, toasted in  dry pan over low heat for about 3 minutes
  • 8 TB smooth peanut butter
  • 2 garlic cloves, minced
  • 1 TB fresh ginger, minced
  • 3 TB lemon juice
  • 1 TB low sodium soy sauce
  • 1/4 tsp tabasco
  • 1 boneless, skinless chicken breast, split

Mix all ingredients except chicken to a smooth sauce.  Put chicken in a pan with cold water to cover and bring to simmer.  Simmer until cooked through 10 – 12 minutes.  Let chicken cool completely.  Drain, pat dry and cut into bite size pieces.  Combine with sauce and then serve either in tasting spoons or small shells.

Grilled Thai chili scallops

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

Seared tuna with wasabi sauce
  • 1 lb of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chooopped
  • 2 scallions, chpped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.

Beef Tenderloin 

We always used to cook tenderloin at high heat until we discovered this slow-roasted technique.  Meat is moist and tender.

  • 1 beef tenderloin, trimmed and tied
  • 3 TB olive oil
  • 2 tsp kosher salt
  • coarsely ground pepper.

Preheat oven to 275.  Brush filet with olive oil and sprinkle with salt and pepper.  Roast for 1 hour and 15 minutes.  Check temperature – when a thermometer registers 125, your meat is rare.  If you want medium rare, cook to 135.  Remove from oven and cover with aluminum foil.  Let rest for about 20 minutes and then carve and serve with sauce of your choice.  Every time we make the beef this way, people say it is the best they have ever had.

Mustard Horseradish sauce

  • 1 1/2 cups mayonnaise
  • 3 TB Dijon mustard
  • 1 1/2 TB whole-grain mustard
  • 1 TB horseradish
  • 1/4 cup sour cream

Whisk together to combine.  Refrigerate until ready to serve.

Basil Parmesan Mayonnaise
  • 2 extra-large egg yolks, at room temperature
  • 3 TB freshly squeezed lemon juice
  • 1/2 cup fresh grated Parmesan cheese
  • 1 TB Dijon mustard
  • 1/2 cup chopped fresh basil leaves, lightly packed
  • 1/2 tsp minced garlic
  • 1 cup vegetable oil, at room temperature
  • 1/2 cup olive oil, at room temperature
Place egg yolks, lemon juice, cheese, mustard, basil and garlic in a food processor fitted with the steel blade.  Process for 20 seconds, until smooth.  Combine two oils together in a 2 cup liquid measuring cup.  With the food processor running,g slowly pour the oil mixture through the feed tube to make a thick emulsion.  Season to taste with salt and pepper.
Vegetable platter
I wanted to have a healthy offering in addition to the gazpacho.  I roasted asparagus, cauliflower and carrots (separately) at 350 tossed with a small amount of olive oil and salt and pepper.  (I did the asparagus for about 5 minutes, the cauliflower for about 30 and the carrots for about 25.)  I added sliced red and yellow peppers, baby bella mushrooms and radishes.  In the middle of the plate we had a bowl with:
Arugula green goddess dip
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 scallion, chopped
  • 1 clove garlic, chopped
  • 1 TS fresh lemon juice
  • 2 cups of arugula

Combine all ingredients in a blender until smooth.

Crab dip

  • 1 lb lump crab meat
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 8 oz. packages of cream cheese
  • 1 1/2 cups cheddar cheese
  • 2 tsp dry mustard
  • 2 TB Worcestershire sauce
  • 2 tsp lemon juice
  • Old Bay seasoning to taste.

Combine all ingredients and bake at 350 for 30 minutes.

Chicken Liver Mousse pate

  • 1 lb chicken livers
  • 2 TB canola oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, minced
  • 2 TB brandy
  • 5 TB butter
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup heavy cream

Trim chicken livers and season with salt and pepper.  Heat oil over high eat and sear livers on all sides.  Reduce heat to low and cook for 2 – 4 minutes until livers are browned on outside but still pink inside.  Remove livers to a dish.  In pan with remaining fat, cook shallots and garlic over medium heat until translucent.  Reduce heat to low and add brandy.  Add 4 TB of butter and nutmeg and stir.  Remove from heat.

Add liver and butter mixture to a food processor and puree until smooth.  Add remaining butter.  Whip cream into soft peaks and fold into pate.  Put in a bowl and cover with plastic wrap and refrigerate until ready to serve.  NOTE: This is best if made the day before.

Have appetizer, will travel

We are invited to a party tonight and I was asked to bring an appetizer.  I’m always conscious of bringing something that is easy to transport and requires very little work or use of the host’s kitchen on the receiving end.  (And we will need to be prompt since we have the start of the evening – if you want to be late, bring dessert!)  I decided to make seared tuna with wasabi since I had seen beautiful tuna on sale at Graul’s.  Here is the recipe along with a few other ideas for appetizers that fit the bill for a potluck.

Seared tuna with wasabi sauce
  • 1 lb of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.

Blanched Asparagus with Wasabi Mayonnaise

This is always a hit.

  • Asparagus spears, tough end broken off
  • 1 cup mayonnaise
  • 4 tsp low sodium soy sauce
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 2 tsp wasabi paste

Boil water with salt and blanch asparagus in batches for 2 minutes.  Drain and rinse with cold water to stop cooking.  Refrigerate wrapped in paper towels.  Stir together remaining ingredients and refrigerate.  Serve asparagus with wasabi mayonnaise for dipping.  NOTE:  Leftover wasabi mayonnaise is great on turkey sandwiches.

Salmon Spread

My nieces all love this spread and it is a great way to serve smoked salmon to a group of people.

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon, chopped
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives
  • pepper to taste

Mix all ingredients. Press in a mound or a bowl for shape and chill. Serve with crackers.

Grilled Thai chili scallops

These are delicious and pretty.  I took them to a Halloween gathering – being sort of orange in color, they looked as good as they tasted!

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

Vodka spiked cherry tomatoes

  • 2 pts cherry tomatoes (or grape tomatoes)
  • 1/2 cup good vodka
  • 3 TB white wine vinegar
  • 1 TB sugar
  • zest from 1 lemon
  • kosher salt and coarsely ground pepper
Make an x at stem end of each tomato.  Dunk in boiling water for about 5 seconds for cherry tomatoes or 20 seconds for grape tomatoes and then in ice water.  Remove peels.  Combine vodka, vinegar, sugar and lemon zest and soak tomatoes in vodka mixture.  Combine salt and pepper in a shallow dish.  Serve tomatoes with toothpicks – spear the tomato and then dip in the salt, pepper mixture.  For an indoor party, these look pretty in a glass trifle bowl – for a picnic transport in any plastic container.
Crab salad in cucumber cups
  • 2 cucumbers, cut into slices about 3/4 inch
  • 1 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 tsp celery salt (or 1 celery stalk minced)
  • 1/2 tsp Worcestershire sauce

Scoop center out of cucumber slices with a spoon.  Refrigerate until ready to serve.  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  When ready to serve, mound about 2 tsp of crab salad in cucumber cup and eat.  (Leftover crab salad is delicious eaten with a spoon!)

Bruschetta Toasts

  • 1 loaf of French bread (I used two since I made all three toppings)
  • olive oil
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Brush with olive oil.  Bake at 350 for about 10 minutes until crisp.  Cool before topping.  (Toasts can be made ahead and stored in baggies – just make sure they are cool before bagging.)
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.

Holiday entertaining

One of the things that can make this time of year special is spending time with family and friends.  Unfortunately, many people are afraid to have company and as a result, they postpone inviting people indefinitely.  Make a holiday resolution to host one gathering.  It could be having your 4 nearest neighbors over for a glass of wine and some nibbles, having a few friends back for cookies after an evening church service or hosting a small cocktail party.  If you aren’t used to having company, start small, invite 4 – 6 people over.  Once you are comfortable with that, move up to 10.  Pull out your pretty things, the platter you got as a wedding present that you never use, your grandmother’s silver chafing dish, the holiday glasses that are still in the box, you get the idea.

Make a list of everything you want to serve a few days ahead of time.  If you want a special item (sliced roast beef, Smithfield ham for biscuits, sushi grade fish, etc.), call your local grocer and pre-order.  (You don’t want to assume that something will be available and then find out at the last minute that you can’t get it.)  Go through all of your recipes twice – once to make a list of ingredients for shopping and a second time to make yourself a work plan.  (If I’m hosting a larger gathering, I’ll make a plan of things to do each day leading up to the party – for example, Thursday – bake Parmesan crackers, Friday – toast nuts, make salmon spread, Saturday – grocery store, crab dip, cheese puffs, etc.  You also use the work plan to determine when you need to shop for each ingredient – you’ll probably need more than one trip to the store.)  Get out the serving plates and arrange them.  Make notes and place a piece of paper on each plate with what you will have on it.  The key to making entertaining look easy is having everything done ahead of time.

Buy some beer and wine if you want to keep things simple.  We always put out a bar with gin, vodka, scotch, rum, bourbon and a full set of mixers.  We don’t offer specialty drinks like Cosmpolitans, appletinis or margaritas.  If you are having more than 30 people with a full bar, you may find it helpful to hire a bartender.  Ask a neighbor’s kid who has graduated from college or ask at your neighborhood liquor store or restaurant to see if they can recommend someone.

If the idea of cooking for a group intimidates you, buy everything.  There are so many great prepared items available at grocery and specialty stores, you can entertain without turning on the stove (although some items do require heating!)  🙂  Or buy most of the things and make one thing.  Or if you are like me, go hog wild and make lots of stuff.  The one thing I feel is very important is that people get enough to eat.  Years ago, my husband and I went to a very fancy party.  The home was beautifully decorated and a catering firm had been retained to provide the food.  The food was beautiful – little tiny leaves of endive with delicate nibbles of something in them, etc.  We were stalking the catering help desperately trying to get something to eat.  When we left the party we were so hungry we went to a neighborhood restaurant for dinner.  At the restaurant we saw many other people who had come from the same party.  On the way home I said to my husband “I never want people to leave our house feeling like they have to go out to dinner.”  It is also a very bad idea to serve  people drinks and not give them food to go with it.

I posted holiday cookie ideas last weekend so if the dessert option appeals to you, consider selecting one or more items from that list.  If you want to go for savory options here are some ideas – I’ve noted the ones that are a little more complicated.

Nibbles

These are things that you can pass or put out on a plate.  Pick one of the cheesy options and buy pate or some nuts or olives.   Perfect low stress pairing along with a glass of wine for a casual cocktail invitation or while trimming the tree.

Cheese Puffs

My mom always made these for parties.  They keep well in a tin and only need to be popped into your toaster oven for a few minutes for serving – they are best served hot.  This recipe can easily be multiplied.

  • 1 cup shredded cheddar cheese
  • 4 TB softened butter
  • 3/4 cup flour
  • 1/4 tsp celery salt

Combine cheese and butter in a mixer.  Add flour and celery salt and mix thoroughly.  Roll into balls about 1 inch in diameter and place on a lightly greased cookie sheet.  You can use the tines of a fork to flatten slightly and make a waffle pattern on each puff.  Dust with paprika and chill for several hours.  Bake at 450 for 8 minutes.  Store in tins until ready to reheat and serve.

Rosemary walnuts

Most people love nuts and there are lots of recipes for herbed and spiced nuts.  This is one of my favorites.

  • 5 TB unsalted butter
  • 4 tsp dried rosemary
  • 1/4 tsp salt
  • 2 tsp cayenne pepper
  • 4 cups walnuts

Melt butter with rosemary, salt and cayenne.  Toss with walnuts.  Bake on a cookie sheet at 350 for 10 minutes.

Parmesan crackers
I’ve gotten hooked on these crackers.  Keep in mind that these are more like a savory cookie and should be enjoyed as is.  Don’t put them next to a dip – it’s a waste of an exceptional cracker.  Use the store bought crackers with dips.
  • 1 1/4 cups freshly grated cheese (I used half Parmesan and half Romano)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 TB fresh rosemary, chopped
  • 1 stick butter at room temperature
  • 1 cup flour

Preheat oven to 350.  Combine cheese with salt and pepper and rosemary in a mixer.  Add butter and beat to combine.  Add flour in 3 batches combining until mixture holds together.  Roll into balls (about 1 TB in size) and place on a baking sheet lined with parchment.  Flatten slightly.  Bake about 14 – 16 minutes until edges are browned.  Remove from oven and let cool.

Cardamom cheese straws
These are a little more involved.  If they scare you, go back to top and make the cheese puffs.
  • 1/2 cup flour
  • 3/4 tsp cardamom
  • large pinch salt
  • 1/3 stick butter, diced
  • 1 cup sharp cheddar cheese grated
  • 1 TB plus 1 tsp milk
  • 1 egg
Pulse flour, cardamom and salt together in a food processor.  Add butter and pulse until mixture is in small balls.  Add cheese and 1/ tsp of milk and pulse until dough starts to form.  Remove from processor and knead until smooth.  Form into a rectangle, wrap in plastic wrap and refrigerate for about 30 minutes.
Remove from refrigerator and on a work surface sprinkled with flour roll into a rectangle – about 10 x 8 inches.  Cut into 1/4 inch wide straws.  Place on baking sheets covered with parchment paper.
Combine egg and milk and whisk.  Brush straws with mixture and bake in a 350 degree oven for 14 minutes, switching sheets halfway through.  Remove from oven and cool.
Seafood
Most people really love seafood and it is always a hit at parties.  If you want to expand to a few more people choose one or two of the savory nibbles above, and add one (or more) of the selections below and you are up to a cocktail party.  I usually order roast beef and serve it alongside the seafood with rolls, mayo and horseradish.
Crab Dip
This recipe came from my mother-in-law and everyone loves it.  It is quick and easy to fix and is easily doubled or tripled for larger crowds.
  • 1 lb crab meat
  • 2 packages cream cheese softened (we usually use low fat)
  • 1 pint sour cream
  • 2 heaping TB mayonnaise
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1 tsp Old Bay seasoning
  • 1/2 cup sharp cheddar cheese
Combine cream cheese, sour cream, mayonnaise, seasonings and half of the cheese.  Fold in crab meat and top with remaining cheese.  Bake at 350 for 30 minutes and serve hot with crackers.
NOTE: Since it is going in a dip anyway, you don’t need jumbo lump crab for this recipe – lump is fine.  I do insist on Maryland crab meat though.  The crabmeat from Venezuela is much cheaper but it does not have the same flavor and to me it has a sort of blueish appearance that I don’t fine appealing.  (But everybody knows I’m fussy when it comes to food.)

Salmon Spread

My mother-in-law got this recipe in Alaska.  It’s a great way to serve smoked salmon to a group and can be made a few days ahead and stored in the refrigerator.

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives

Mix all ingredients.  Press in a mound or a bowl for shape and chill.  Serve with crackers.

Shrimp dip
This recipe came from my mother and it is delicious.  I am generally suspicious of recipes made with canned soup but this is very good and always popular.
  • 1 can cream of shrimp soup
  • 8 oz package cream cheese
  • 1 minced garlic clove
  • 4 oz canned ripe black olives, chopped
  • 2 TB lemon juice
  • 1/2 tsp curry powder
  • dash Worcestershire
  • 1/2 cup cooked shrimp, chopped

Melt soup and cream cheese in top half of a double boiler until completely melted and combined.  Add remaining ingredients.  Serve hot (in a chafing dish) with crackers and raw veggies.

Seared tuna with wasabi sauce
I almost always have this for parties because it is one of my favorite things.  I special order sushi grade tuna from my grocery store and it makes the difference.  This is a little more effort but it is so worth it.
  • 1 1/2 lbs of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.
Other options
Other things that I have made for parties which can be found on blog include:
  • asparagus with proscuitto or asparagus with wasabi mayonnaise
  • mushroom and fontina pizzas
  • bruschetta
  • mushroom and shrimp tartlets
  • shrimp seviche
  • garlic mushrooms
  • crabbies
  • tuna tartar

You can always buy:

  • steamed shrimp
  • Smithfield ham to put on biscuits
  • olives, tapenade, etc from an olive bar
  • pate
  • nuts
  • specialty cheeses
  • smoked salmon