Ingredient Title Chef Category

Ring those bells and let the new year in

Whether we are celebrating because 2008 has ended or a new year is beginning, we all know that it has to be done with food. So here are a few nibbles to welcome in 2009 and hope that the bells will ring for a truly happy year--filled with good things to eat.

Crostini are a great base for appetizers because they are crisp and won't collapse in your hand and because they can be prepared three or more days ahead. If cooked right they will be crisp and golden and they're neutral enough to let the toppings shine.

One baguette loaf of French or Italian bread can make up to 50 crostini. Results are best if you use bread that is at least a day old, plus it will be easier to cut the loaf into 1/4-inch slices. If the slices are any thicker they will be likely to have a softer middle. And, none of us want a softer middle inside or outside our bodies, do we?

Crostini and Toppers

Thin slices of toasted bread with delicious easy-to-make toppings. Everything can be prepared ahead, but don't spread the toppings until just before serving or the bread will limp its way to the party.

--Crostini: Preheat oven to 350 F. Cut a baguette into 1/4-inch slices and brush tops with a thin layer of olive oil. Bake on cookie sheets for 10 to 12 minutes, until golden brown.

--Cheese topping: Spread crostini with a layer of soft herbed cheese, like Boursin. Top each with a leaf of arugula or a sprig of parsley and a piece of smoked trout or other fish.

--Avocado topping: Spread each crostini with very ripe avocado. Sprinkle with a little lemon juice and dust with coarse salt and a pinch of minced rosemary.

--Mushroom topping: Sauté a mixture of finely diced mushrooms and garlic in butter, until softened. Stir in herbs (thyme, rosemary or herbs d'Provence are all good). Stir in a little salt and pepper and spread onto crostini then grate Parmesan or other sharp cheese on top. You may want to slip them under the broiler for a minute if you use Cheddar.

Flavored Popcorn

Spraying popped corn with non-stick spray will help make the toppings stick. The toppings can also be used on heated small pretzels or pretzel sticks. You will think of other flavoring combinations as well.

Parmesan cheese and cracked pepper
Lime juice and chili powder
Curry powder and dried coconut
Herbed Olives

Easy to make in a Ziploc bag. Pitted olives are nice as guests don't have to spit out the pits but any olives will do. Make them ahead; they improve with age.

Olives, an assortment is nice
Olive oil, do not use vegetable oil
Lemon juice
Lemon zest
Rosemary, crushed
Thyme, small bits fresh or use dried
Oregano
Crushed red peppers

Place ingredients in a plastic bag that will close tightly, using only enough olive oil and lemon juice to coat the olives. Toss to coat olives evenly and store in the fridge for at least 4 hours.

Flavoring New or Old Nuts

Any kind of nuts will due. This will even restore nuts that have gone a bit stale.

If you don't refrigerate or freeze nuts the oils can become a bit rancid.

Nuts, of your choice, but pick out the broken ones to use in baking
Non-stick cooking spray or melted butter
Curry powder
Salt

Preheat oven to 300 F. Arrange nuts in a single layer on cookie sheet and lightly spray with cooking spray or toss with melted butter. Sprinkle with curry power and with salt. If you use melted butter add the curry powder to the butter and then toss in the nuts and coat nuts well before spreading them on cooking sheet. Bake until nuts become fragrant.

Things to dip into dip with and easy tips:

Dippers:

--Pita chips--Cut each round pita into wedges. Sprinkle liberally with olive oil, salt and pepper, and cook in 375 F. oven for 10 to 15 minutes, until golden brown. Store in airtight bag up to 3 days.

--Tortilla & potato chips -- choose the thickest cut, strongest brands.

--Vegetables--Squash (cut into sticks and store 24 hours in refrigerator); Peppers (remove seeds and ribs and cut into lengthwise slices (store up to 24 hours in frige); Fennel (cut stems and fronds then cut bulb in half and remove tough center core--cut lengthwise into 1/2-inch long sticks); Asparagus--(break off tough ends and cook spears in salted, boiling water for 2 minutes then drain and submerge in cold water to stop cooking. Will keep 24 hours.)

Dips:

--Blue cheese, pecan and pear dip--Mix 1/2 cup sour cream, 1 cup mayonnaise, 6 ounces blue cheese, 1/2 cup chopped pecans, and 1/2 pear diced. Season to taste.

--Herbed crème fraiche dip--Mix 1 1/2 cups crème fraiche*, 1/2 cup mixed minced herbs, including tarragon, thyme, parsley, basil, savory or lavender. Stir in 1 teaspoon minced garlic and season to taste.

--Mascarpone-pesto dip--Mix 1 cup mascarpone cheese with 1/2 cup store-bought pesto and 1/4 cup sour cream. Season to taste and thin with milk, if needed.

Note: You can make Crème Fraise by combining sour cream and buttermilk to taste.

Welcome 2009!

Beverly G. Barbour-Soules
1755 Filbert Street, 1M
San Francisco, CA 94123
Telephone: 415-440-3602
Fax (call 1st): 415-440-3602

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