Make-ahead appetizers keep the holidays sane

Published 4:00 am Tuesday, November 23, 2004

So, here’s the proverbial pot, calling the kettle black: As we teeter on the edge of the holiday season onslaught, let’s try to keep things under control, shall we?

By that I mean, we live in one of the most gorgeous awe-inspiring corners of the country. How lucky can we get? And if you’re even luckier, you’re living around some mighty darn special folks. So, at a time of year when the whole idea is to appreciate the ambiance of the season and reconnect with folks who bring meaning to our life, let’s focus on the important stuff.

Like I implied already, I haven’t earned the crown for queen of the Simple Life club. My life’s insane. But I do plan to make a list – a very short list – of who I want to see in the next eight weeks and then plot fun little events to see them.

With Thanksgiving on the horizon, it could be collecting a few friends for a wine-country tour over this long weekend. A simple soup ladled into a Thermos, some really great local bread and cheese, then off you go – a warmhearted memory in the making.

If you’re in great shape, then take your pals and the portable fare the other direction. A peaceful hike along the Metolius. Or a little cross-country skiing up the old McKenzie Highway. Find out if there are still some spawning salmon in a stream near you and then take a group to go appreciate this miracle of nature.

At the most simple level of all, consider last-minute gatherings where the meal consists of make-ahead appetizers. The ones I’m sharing today can all be made ahead while you’re still thinking straight, then dipped into at a time when you aren’t.

It’s that simple. Really.

Jan Roberts-Dominguez is a Corvallis food writer, cookbook author and artist. Readers can contract her by e-mail at janrd@proaxis.com.

KATHY’S TAPENADE

I encountered this tasty rendition of olive paste just last week and was blown away with its rich flavor. Better yet, it’s simple (very simple!) to prepare. Kathy stresses that the measurements are relatively negotiable, so taste as you go and adjust to suit yourself.

8 oz pitted and chopped Kalamata olives

3 to 4 cloves coarsely chopped fresh garlic

1/2 to 3/4 C coarsely chopped pine nuts

About 1 tsp anchovy paste

About 1 heaping tsp capers

Place all of the ingredients into a food processor and blend until finely minced. Add a bit of olive oil if necessary to smooth out the mixture. Pack into an attractive bowl and store in the refrigerator. Makes about 1 1/2 cups.

Recipe from Kathy Byrum of Wild Rose Gallery in Philomath.

THREE-CHEESE SPREAD Another simple but impactful spread from my friend Kathy. She serves it at her gallery receptions for local artists and it’s always a big hit.

8 oz softened cream cheese

8 oz crumbled blue cheese

8 oz shredded sharp Cheddar cheese

Crackers and baguette slices (toasted if possible)

Combine the cream cheese, blue cheese and Cheddar in the work bowl of a food processor. Blend until the cheeses are thoroughly pureed. Scrape into an attractive bowl and refrigerate until needed. Serve with crackers and toasted baguette slices. Makes about 1 1/2 cups.

Recipe from Kathy Byrum of Wild Rose Gallery in Philomath.

BACON AND SOUR CREAM DIP This is a classic from Eugene’s own classic cookbook, ”A Taste Of Oregon.”

3/4 lb bacon, diced

1 C sour cream

2 green onions, minced

Dash of garlic salt

Dash Tabasco

Lettuce leaves for garnish

Fresh vegetables and crackers for dipping

Cook bacon, remove to paper towels with slotted spoon. When cool enough to handle, crumble into even smaller pieces. Combine bacon, sour cream, green onions, garlic salt and Tabasco. Cover and store in refrigerator. To serve, scoop into attractive bowl and place on a lettuce-lined platter, surrounded by fresh vegetables, crackers and baguette slices.

From ”A Taste of Oregon,” by the Junior League of Eugene.

MUFFULETA GARLIC-OLIVE RELISH

This is a zesty spin on simple tapenade (see first recipe). It’s kicked up a notch in garlic, olive oil and other goodies, and even makes a hearty condiment on a submarine sandwich concoction of Italian-style meats and cheeses. Several years ago I began fiddling with the formula and created the following version, which makes the perfect party spread, when accompanied by slices of a crusty baguette, or crostini.

1/2 C coarsely chopped pimento-stuffed olives

1/2 C coarsely chopped pitted black olives

1/4 C coarsely chopped red onion

1/4 C coarsely chopped fresh Italian (flat-leaf) parsley

1/4 C balsamic vinegar (more to taste)

1 TBS minced garlic

2 tsp drained and rinsed capers

1/4 tsp dried oregano, crumbled

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/3 C extra virgin olive oil

Place the olives, onion, parsley, vinegar, garlic, capers, oregano, salt and pepper in a food processor. Pulse the mixture until the ingredients are finely chopped. Add the olive oil and continue processing until the mixture is thoroughly chopped but not pureed. Adjust seasonings, adding additional vinegar if it needs a ”zing,” or additional olive oil if the mixture seems too sharp in flavor. Will keep in the refrigerator for at least one month. Since the olive oil solidifies at low temperatures, remove from the refrigerator at least 30 minutes before serving.

SAN FRANCISCO SPREAD

I get so many requests for this recipe that I have to include it in one of my holiday stories every couple of years. My Aunt Nida started making a version of it more than 20 years ago. After combining the cream cheese, salami and green onions, she would stuff the mixture into hollowed-out San Francisco sour dough rolls, and then, after chilling them thoroughly, would slice each roll into 1/4-inch thick pieces. These days, I opt out of the messy stuffing procedure and simply serve the spread in a lovely ceramic pot, surrounded by baguette slices.

About 1/4 lb salami, finely diced to yield 1 C

1 C finely chopped green onions (use all of the white portion, about 2/3 of the green)

24 oz cream cheese, softened

1 baguette, cut into 1/4-inch thick slices

Nida used to mince the salami and green onions by hand, but a food processor does the task in a fraction of the time. Just don’t over-process or you’ll wind up with ground salami. Also, process the salami and green onions separately.

Combine the finely diced salami and finely chopped green onions in a medium bowl with the softened cream cheese. Stir well to evenly distribute the salami and onions. Scrape the mixture into an attractive serving bowl, then cover and refrigerate until about 30 minutes before serving so the cream cheese is slightly softened. To serve, place the bowl of spread in the center of a serving platter and arrange the bread slices around it. Be sure and provide a serving utensil with the spread so guests can scoop and spread a portion onto the bread.