This recipe was created to accompany other canapés: Shrimp Canapés, Pickled Herring Canapés and Smoked Mackerel Canapés.
Makes 12 canapés.
INGREDIENTS
6 slices of rye bread
3 tablespoons unsalted butter, softened
12 thin slices of salami, cut into twelve 2-inch scallop-edged rounds
1/4 pound västerbotten cheese (available at scandinavian markets and some specialty foods shops) or sharp cheddar, sliced thin and cut into twelve 1 1/2-inch rounds
thirty-six 1 1/2-inch-long julienne strips of red bell pepper
about 2 tablespoons swedish sweet mustard (available at scandinavian markets and some specialty foods shops) or other sweet mustard
12 drained bottled cocktail onions
DIRECTIONS
Spread the bread with the butter and with a 2-inch scalloped cutter cut into 12 rounds. Arrange the salami, the cheese, and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapés, and press the onions into the mustard.
The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
1 pound sugar snap peas, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest
DIRECTIONS
In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.
The secret to garlic bread that’s neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size, you’ll need to adjust the amount of garlic butter accordingly.
Active time: 10 min Start to finish: 30 min
Makes 4 to 6 servings.
INGREDIENTS
- 2teaspoons finely chopped garlic
- 1/2stick (1/4 cup) unsalted butter, softened
- 1tablespoon extra-virgin olive oil
- 2tablespoons finely chopped fresh flat-leaf parsley
- 1(15- by 3 1/2-inch) loaf italian bread
DIRECTIONS Preheat oven to 350°F.
Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.
Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
Cook’s notes:
° Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.
° For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
5 teaspoons red-wine vinegar
6 tablespoons olive oil
8 cups shredded red-leaf lettuce plus 18 whole leaves for lining the plates (about 2 heads total), rinsed and spun dry
1 cup julienne strips of radish
1/3 cup pine nuts, toasted lightly
DIRECTIONS
In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates.
