The cocktail party may be as American as apple pie, but many appetizers served at those parties hail from other countries. With a selection of French goat cheese, marinated Spanish olives, and Asian-inspired dumplings, who can resist the temptation of international appetizers?  | Appetizers are a great way to acquaint yourself with flavors that may be unusual to you. They're easy to make and you start with small amounts, so if you decide that you don't like the taste, you can try something different next time without having wasted too much time, effort, or money. |
It's time to dive into the large and varied world of international appetizers — think globally! Chicken with a Southeast Asian flair Saté (sah TAY) is more than just "barbecue on a stick." The subtle peanut and pepper flavors combine to form a taste that is a great way to introduce yourself, and your guests, to the worldly flavors of Asia. You can grill these on a gas or charcoal grill or broil them inside your kitchen oven. Just make sure to leave time for marination so that the spices have a chance to permeate the chicken. Indonesian-Inspired Chicken Saté Specialty tools: Thirty 8-inch bamboo skewers Preparation time: 15 minutes, plus 4 hours for marination Cooking time: 5 minutes Yield: 15 servings 1/2 cup coconut milk (unsweetened) 1/2 cup minced onion 1/4 cup soy sauce 1/4 cup smooth, hydrogenated peanut butter 2 tablespoons lemon juice 2 tablespoons light brown sugar, lightly packed 1 tablespoon minced serrano chiles (about 2 serrano chiles, ribs and seeds removed) 1 tablespoon grated fresh ginger 1/4 teaspoon coriander 1/4 teaspoon cumin 1-1/2 pounds boneless, skinless chicken breasts 1/2 cup minced scallion (optional) 1. Whisk together the coconut milk, onions, soy sauce, peanut butter, lemon juice, brown sugar, chiles, ginger, coriander, and cumin in a large bowl. Make sure that the ingredients are well combined, and then remove 1/3 cup and set aside for later. 2. Slice the chicken breasts into large finger-sized pieces, about 1 inch across and 4 inches long. (You should be able to get about 30 pieces out of the 1-1/2 pounds of chicken.) Add to the marinade in the bowl and toss well to coat. Refrigerate for at least 4 hours or overnight. Meanwhile, soak the bamboo skewers in water so that they don't burn while you're cooking the chicken. 3. Thread each piece of chicken onto a bamboo skewer, leaving enough room on one end of the skewer so you can pick it up easily. 4. Preheat your grill to a medium-high heat, or turn on the broiler and place the rack at the highest position. Lay the chicken, skewers and all, on a rimmed baking sheet and broil for about 5 minutes or just until it is cooked through. You can cut one open to test for doneness. If you grill them, place the skewers directly on the grill and turn them over once during grilling. 5. Remove from the heat source, brush with the extra marinade that you set aside, and sprinkle with scallion, if desired. Serve immediately. Per serving: Calories 101 (From Fat 43); Fat 5g (Saturated 2g); Cholesterol 25mg; Sodium 318mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 11g. Getting a taste of Greece Skordalia is a garlicky potato dip that is creamy and thick without the usual high-fat dairy products of many dips. You do have to start the day before to dry out the bread and soak the almonds. These steps aren't difficult, but they do require planning ahead. Some versions use bread only, while others use potato only. The following version has both, so you get the thick creaminess of the potatoes with the lightness provided by the bread. Some Greek cooks never use lemon juice in this recipe, only vinegar. Both work well, so you have a choice. Skordalia (Garlic Potato Dip) Preparation time: 15 minutes, plus overnight sitting time Yield: About 2-2/3 cups 6 slices firm-textured white sandwich bread, crusts removed and cubed 3/4 cup whole natural (skin-on) almonds 5 medium garlic cloves 1/3 cup extra-virgin olive oil 2 tablespoons lemon juice or white wine vinegar 2 medium russet potatoes, peeled, boiled until tender, drained, and liquid reserved Salt to taste Pepper (preferably white) to taste 1. Place the cubes of bread on a baking sheet and let them sit at room temperature overnight to dry out. Place the almonds in a saucepan with water to cover. Bring to a boil over medium heat and boil for 1 minute. Remove from the heat, cool, and let them sit at room temperature overnight. 2. The next day, soak the bread in a bowl with water to cover, and then squeeze dry with your hands. (You may think the bread is going to dissolve and disappear, but this technique really works.) Place the bread in the bowl of a food processor fitted with the metal blade. Add the garlic cloves. Slip the almonds out of their peels, add to the processor, pulse on and off, and then process continuously until the mixture is smooth. With the processor running, slowly add the oil and then pulse in the lemon juice. 3. Meanwhile, place the potatoes in a mixing bowl and mash well. Scrape the bread mixture over the potatoes. Fold together well and season to taste with salt and pepper. Add potato water if needed to achieve a consistency of smooth, thick dip. Serve immediately, or cover with plastic wrap and hold at room temperature for up to 4 hours.  | Almonds come in many variations. The term "natural" refers to almonds that still have their skin on. If you can find the skinless variety, which will be called "blanched," feel free to use them. They're more difficult to find, however, and more expensive. But it's your choice. |
Per serving: Calories 48 (From Fat 28); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 37mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 1g. |