Trying to pick just a few holiday appetizer recipes from hundreds submitted by our readers was harder than we imagined. Eye appeal and the wow factor won out in today's final installment of our series. (You can find more holiday appetizers for free on our Web site at www.desperationdinners.com.)
Barbro Whiting of Menasha, Wisc., intrigued us with her Cucumber Boats, complete with sails.
"When I entertain, I like to include a touch of my native Sweden, where smorgasbord finger foods are a must," Barbro said. "This recipe is my own invention. It's easy and requires no hard-to-find ingredients."
Karla Bauman's recipe for Parmesan Artichoke Nibblers wowed us with its assertive flavor and ease of preparation.
This versatile recipe came from Karla's mother years ago.
"It's appropriate for a morning brunch or an evening cocktail party," the resident of Fresno, Calif., said. "It's an easy dish to take to a potluck cocktail party — you can plate it at home warm and serve at room temperature."
CUCUMBER BOATS WITH SALMON
Start to finish: 25 minutes preparation, plus 30 minutes unattended refrigerator time
Cook's note: Do not use a seedless (hothouse) cucumber for this recipe. The "well" that results when the "seeds" are removed is not large enough.
For serving, we found that a clear glass deviled egg plate held the "boats" upright and made an attractive presentation.
1 large cucumber (see Cook's note)
4 ounces cream cheese, at room temperature
1 heaping tablespoon sour cream
1 heaping tablespoon finely chopped onion
1 teaspoon prepared horseradish
1 tablespoon dried dill weed, divided use
8 thin slices lox or other smoked salmon
2 lemons
16 toothpicks
1. Wash the cucumber, but do not peel it. Slice the cucumber in half lengthwise and trim off both ends. Use a spoon to scoop out and discard the seeds. Slice a thin layer of peel off the bottom of each cucumber half so the bottoms are even enough that they will stand upright to form a "boat" in Step 4. Wrap both halves in paper towels and set aside to drain.
2. In a medium bowl, stir together the cream cheese, sour cream, onion, horseradish and 1 1/2 teaspoons of the dill weed. Stir until well combined. Spread the mixture evenly into the indentation left where the cucumber seeds were removed. Place 4 slices of lox on each cucumber half over the sour cream mixture. Sprinkle the remaining dill weed lightly over the lox. Cover the cucumber halves with plastic wrap and refrigerate for at least 30 minutes to let the filling firm somewhat.
3. Meanwhile, cut 8 lemon slices that are about 1/8 of an inch wide. (If the slices are too thick they will not bend easily enough.) Cut each slice in half and remove any seeds. Thread the top and bottom of the slices onto the toothpicks (through the rind). Bow the slices slightly to make a "sail" shape. Set aside.
4. Remove the cucumbers from the refrigerator. Cut each half into 8 slices. Poke the toothpick of a lemon slice "sail" into the edge of each cucumber slice to make it look like a sailboat. (Put the toothpick into the edge of the cucumber, as the cream cheese is not firm enough to support the weight of the sail.) Place the boats on a serving plate and serve at once, or refrigerate until ready to serve. (See Cook's Notes.) Makes 16 servings
Approximate Values Per Serving: 39 calories (70 percent from fat), 3 g fat (2 g saturated), 10 mg cholesterol, 2 g protein, 1 g carbohydrate, trace amount dietary fiber, 165 mg sodium
PARMESAN ARTICHOKE NIBBLERS
Start to finish: 10 minutes preparation, 20 minutes unattended baking time, 10 minutes cooling time
Cooking oil spray
4 large eggs
1 jar (6 ounces) marinated artichoke hearts
1 cup grated or shredded Parmesan cheese
1/4 cup fine dry breadcrumbs
2 green onions (for about 1/4 cup chopped)
1/4 cup Italian (flat leaf) parsley leaves
1/4 cup dry white wine (or chicken broth)
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
2 small cans (2 1/4 ounces each) sliced black olives, optional
Additional parsley and Parmesan cheese for garnish, if desired
1. Preheat oven to 350 F. Spray a medium oblong baking dish, (about 8.5-by-11 inches), with cooking oil spray, and set aside.
2. In a large mixing bowl, lightly beat the eggs. Set aside. Drain and chop the artichokes and add them to the eggs. Add the cheese and breadcrumbs.
3. Rinse and chop the green onions, using all of the whites and enough of the tender green tops to make 1/4 cup. Add them to the bowl. Rinse the parsley leaves and pat them dry. Finely chop the parsley leaves and add them to the bowl. Add the wine, oregano and black pepper, and stir to mix well.
4. Pour the mixture into the prepared dish. If using the olive slices, drain them and arrange the slices in two rows on top.
5. Bake, uncovered, until the mixture is set in the center, about 20 minutes. Remove the pan from the oven, and cool about 10 minutes before cutting into 20 pieces (about 3-1/2 inches-by-1 inch). Arrange on a serving platter. Garnish with a sprinkling of additional Parmesan cheese and springs of Italian parsley, if desired. Serve warm or at room temperature. Makes 20 pieces
Approximate Values Per Serving (without olives and garnish): 45 calories (52 percent from fat), 3 g fat (1 g saturated), 46 mg cholesterol, 3 g protein, 2 g carbohydrate, trace dietary fiber, 113 mg sodium
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for the Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.