| Creamy Whipped Brie with Mer's Cranberry Salsa
8 to 10 servings
Salsa:
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno pepper, seeded and minced
¼ cup plus 2 tablespoons sugar
¼ teaspoon salt
3 tablespoons minced fresh cilantro
1 ½ tablespoons lemon juice
1 ½ tablespoons peeled and finely minced fresh gingerroot
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| Roasted Pepper, Goat Cheese and Mint Wraps
4 flour tortillas (8 inches in diameter), or favorite lavash-style bread
1/3 cup creamy goat cheese
½ cup julienne of red bell pepper or roasted red bell pepper, divided
½ cup fresh chopped mint
Salt and pepper to taste
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| Crabmeat Cucumber Rounds
The crab mixture can be made a day in advance. Slice the cucumber in advance. Be sure to drain the crabmeat well, so the mixture does not become soupy.
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| Feta and Artichoke Crostini
Serve this tangy mixture on crostini (little toasts).
24 crostini
½ cup chopped roasted red bell pepper
1 can (2.25 ounces) sliced black olives
½ cup crumbled feta cheese
1 tablespoon olive oil
1 cup coarsely chopped artichoke hearts
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| Mozzarella Slices with Capers
Serve these rich and creamy-tasting mozzarella slices with artichoke hearts, salami, olives and with crostini or crackers. Look for fresh mozzarella at stores that offer a good selection of cheese.
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| Spiced Shrimp in Sweet Rice Wine
This shrimp cocktail offers a different twist on an old favorite. Cooking and soaking the shrimp in liquid seasoned with pickling spices gives them a subtle and unexpected flavor.
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| Phyllo Tartlets with Bang Bang Chicken
This sauce can be made up to 3 days in advance; cover and refrigerate. Cook the chicken up to 1 day in advance; cover and refrigerate. Tartlets may be filled up to 45 minutes before serving. See the cook's note to make your own phyllo tartlet cups.
2 tablespoons sesame seeds
4 tablespoons smooth peanut butter
1 garlic clove, peeled, crushed
2 teaspoons fresh minced ginger, or bottled ginger
2 tablespoons lemon juice
1 tablespoon favorite soy sauce
¼ teaspoon favorite hot red pepper sauce, or to taste
1 to 2 tablespoons warm water
1 boneless, skinless chicken breast half, about 6 ounces
24 frozen phyllo shells, thawed (or use fresh-made phyllo tartlets. See cook's note.)
2 green onions, washed, ends removed, sliced on the diagonal
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