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Holiday Party Hors d’oeuvres V


Food for Thought - Dec 30, 2009 - Mark R. Vogel - [email protected] - Article Archive

Welcome to the 5th edition of Holiday Party Hors d’oeuvres.  Here’s another yearly compilation of recipes to spruce up your holiday parties.  Eat, drink and be merry!


This recipe comes from Chef Mary Ellen Scott.
Check out her website at


    2 pounds shelled, deveined shrimp, minced
    6 canned water chestnuts, finely chopped
    2 tablespoons fresh ginger, finely chopped
    1 onion, chopped
    2 egg whites
    1 teaspoon cornstarch
    3 teaspoons olive oil
    Pepper to taste
    Lemon wedges


Place all of the ingredients except the lemon wedges into a bowl and mix together.
Shape mixture into small balls.
Place the balls on a lightly greased cookie sheet.
Drizzle balls with olive oil and bake at 350Âş for 25 minutes.
Serve with the lemon wedges.


This recipe comes from Chef Sheilah Kaufman.
Check out her website at:


    ½ cup lentils
    1 onion, chopped
    Olive oil, as needed
    2 hard boiled eggs
    ½ cup walnuts
    1 tablespoon mayonnaise
    Salt and pepper to taste


In a pot of water bring the lentils to boil.  Reduce the heat and simmer for 45 minutes or until the lentils are softened.
Meanwhile sauté the onion in the olive oil until soft.
In a food processor, blend the lentils, onion, eggs and walnut leaving the mixture a little bit chunky.
Stir in the mayonnaise, salt and pepper.  Cover and chill.
If possible, allow the mixture to rest overnight so the flavors can marry.
Serve on crackers or party breads.


This recipe comes from Chef Ann Hall Every.
Check out her website at:


    18 ½-inch slices of Italian or French bread
    4 tablespoons Extra virgin olive oil, plus extra for brushing on the bread
    2 garlic cloves, peeled and halved
    1½ lbs. assorted fresh mushrooms, thinly sliced
    3 tablespoons minced fresh parsley plus sprigs for garnish
    Salt and pepper to taste



Heat up the broiler unit in your oven.
Place bread slices in a single layer on a cookie sheet, brush with extra virgin olive oil, and broil until lightly browned on each side.  Rub the cut side of the garlic halves over each bread slice and reserve.
Heat the four tablespoons of olive oil in a 12-inch skillet until it shimmers and add the mushrooms. SautĂ© over medium-high heat until mushrooms have released their juices and are slightly browned, approximately 10 - 15 minutes.  Stir in the minced parsley, salt and pepper.
Spoon an even amount of mushrooms on the toasted bread slices and arrange crostini on a serving platter and garnish with parsley sprigs.


Latkes are potato pancakes.  This recipe comes from Chef Faith Alahverdian


    1½ cups vegetable oil for frying
    3 lbs. russet potatoes
    2 medium onions
    ÂĽ cup plus 1 tablespoon matzo meal
    2 extra large eggs
    1½ teaspoons sea salt
    ÂĽ teaspoon white pepper
    1 teaspoon baking powder
    Applesauce, sour cream, chives, or smoked salmon, (optional)


Heat up the oil in a wide, deep skillet.
Grate the potatoes and onions into a large bowl.
Transfer the mixture to a strainer and squeeze out the excess water. Mix in the matzo meal.
In a separate bowl whisk the eggs, salt, pepper and baking powder.
Combine with the potato/onion mixture.
Divide mixture evenly to form small latkes.
Place them in the oil to fry.  Flatten them with a spatula.  When the edges are golden, flip and fry the other side.
Transfer them to a plate lined with paper towels and sprinkle with a little extra salt.
If desired, serve with additional garnishes such as applesauce, sour cream, chives or smoked salmon.

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