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Appetizers Appetizers are probably not a good idea considering the largesse ahead, but they are frequently offered just the same. However, sliced vegetables and dip will suffice. Simply prepare a platter of freshly cut carrots, celery, and green pepper along with a dip made from a combination of sour cream, crumbled cooked bacon (about four strips), a pinch of parsley and 1/2 package of dry Ranch dressing mix. Keep the vegetables chilled in sealable plastic bag if you want to get the appetizer ready ahead of time, and then arrange on a large decorative plate with the dip in a bowl in the center. They are light and not filling, leaving room for the main meal.
We have included four appetizer recipes, three of which can be made ahead of time and another fresh from the oven.
Preheat the oven to 350-degrees F. Cut eighteen 1/4" diagonal slices from the baguette. Spread the goat cheese on each slice, and arrange in a single layer on a rimmed baking sheet. Bake until the edges are slightly golden and cheese softens, about ten minutes. Set aside on the baking sheet. Heat honey in a small saucepan over medium heat until warm, about two minutes. Sprinkle the toasts with walnuts, then the rosemary. Drizzle with honey and serve.
Place eggs in a large saucepan or cooking pot; cover with water. Boil gently over medium-high heat until eggs are hard-cooked, about three to five minutes. Allow eggs to cool before removing shells. Slice each egg in half lengthwise; carefully scoop out the yolks. Set aside halved egg whites. Place yolks in a bowl; mash with a fork until smooth. Mix in mayonnaise or Miracle Whip, sweet relish, mustard and onion salt. Stir until mixture has a firm but pliable consistency; add more mayonnaise or Miracle Whip if necessary. Spoon mixture back into the egg white halves, spreading evenly on top when the cavity is full. Sprinkle each egg half with paprika. Chill for one or two hours before serving. Recipe makes twenty-four deviled eggs. Note: If preparing the deviled eggs a day ahead, do not sprinkle on paprika until an hour or so before ready to serve. Suggestion: Serve on a bed of arranged whole basil leaves.
Contributed by Sheila Domon
Cut the bread on a diagonal into slices about an inch thick. Spread generously with the cream cheese. Wash and dry the basil leaves. Embed whole basil leaves into the cream cheese on each slice of bread, completely covering the piece of bread. Top with slices of Capicollo. Serve as is, or refrigerate covered ahead of time. Note: Recipe also appears in Italian Cibaria from Food Fare.
In my family, it is tradition to have crab cocktail just before the main meal. Two batches are prepared: one flavored with hot horseradish and the other only lightly seasoned. Both versions can be made ahead of time and stored in the refrigerator.
Dash of garlic salt In a large bowl, mix all of the ingredients together well. Chill several hours before serving. Suggestions: Serve crab cocktail in a wine glass (as pictured above) or on a bed of lettuce. Note: Uncle Pat never gave exact measurements for his crab cocktail. This is a "to taste" recipe, literally.
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