For Starters

I’ve always thought the best part of wedding dinners, cocktail parties or any celebration is the appetizers. It’s the chance for chefs to be creative with countless hot and cold ingredients.

Edward and I especially like cocktail parties because the food is out on the table and the bar is set up in the kitchen. I round out the goodies with platters of crudités and an assortment of dips and cheeses, along with a sliced baguette and crackers.

Appetizers are among my favorites and I enjoy making a meal out of them. Raw clams and oysters, garlic shrimp, stuffed mushrooms and a host of others are delicious and easy to prepare.

Stuffed mushrooms are typical 1950s’ cocktail party fare and many restaurants still serve them. You can stuff mushrooms with anything from crabmeat to a mix of sautéed spinach and seasoned breadcrumbs.

Except for those unfortunate souls who are allergic to shellfish, most people enjoy shrimp. Garlic shrimp is an easy appetizer and tastes just as good at room temperature.

One of my favorite cookbooks, Judith Huxley’s "Table for Eight," which is out of print, but copies are available on the Internet, contains recipes for herring stuffed potatoes and Brussels sprouts with prosciutto.

Marinated Brussels Sprouts with Prosciutto

Ingredients:

48 small Brussels sprouts
1 bay leaf
1 teaspoon of thyme
Juice of 1 lemon
1 tablespoon of sherry vinegar
5 drops of hot pepper sauce
Pinch of salt
Pepper, to taste
1/3 cup of olive oil
16 thin slices of prosciutto, cut into thirds lengthwise

Directions:

Wash and trim the bottom of each Brussels sprout. Place in a pot of boiling water. Add the bay leaf and cook for 10 to 12 minutes or until the sprouts are firm when pierced with a knife.

While the sprouts cook, mix the thyme, lemon juice, sherry vinegar, hot pepper sauce, salt, pepper and oil in a bowl large enough to hold the sprouts.

Place the sprouts in the bowl and toss well. Cover with plastic wrap and refrigerate overnight.

Before serving, bring to room temperature, drain and wrap a strip of prosciutto around each. Fasten with a toothpick.

Makes 48.

Note from Phyllis: The recipe is for a cocktail party, and the amount can be cut in half.

Sherry vinegar can be found in gourmet shops and some grocery stores.

Herring Stuffed Tiny Potato Halves

Ingredients:

24 small red potatoes
2 (8-ounce) jars of herring tidbits in wine sauce
1/2 cup of sour cream
3 tablespoons of fresh dill, chopped

Directions:

Cook the potatoes in boiling salted water for about 15 minutes. Drain and cool.

Strain the herring. Discard the liquid and the onions. Pat the herring pieces dry with paper towels and mince. Place in a bowl and add the sour cream.

Cut each potato in half and, if necessary, cut a thin slice off the bottom so they can stand up on a tray. Scoop out some of the flesh with a melon baller.

Fill the hollowed potatoes with the herring mixture and sprinkle with the dill. Cover with plastic wrap and refrigerate.

Bring to room temperature before serving.

Makes 48.

Stuffed Mushrooms

Ingredients:

24 large white mushrooms
2 (10-ounce) boxes of frozen spinach, defrosted, water wrung out and chopped
1 cup of breadcrumbs
1/2 cup of grated Parmesan
1 stick of unsalted butter, melted
Olive oil, for coating

Directions:

Preheat the oven to 350 degrees.

Wipe the mushrooms clean with a damp paper towel.

Use a paring knife to cut off the stems and scoop out the root ends. Save a handful of the stems and chop them to add to the stuffing mix later, if desired.

Blend the spinach, breadcrumbs, Parmesan and butter in a mixing bowl.

Place the mushrooms on a cookie sheet. Stuff each with a tablespoon of the spinach mixture.

Use a pastry brush to coat each mushroom with the oil. Bake for 20 minutes.

Serves six.

Note from Phyllis: This recipe can be easily doubled. Mushrooms also can be stuffed with crabmeat. Simply blend 1 pound of lump crabmeat with 2 tablespoons of mayonnaise, the juice of 1 lemon, kosher salt and freshly ground black pepper, to taste. Top with a sprinkling of paprika. Stuff the mushrooms and bake as directed above.

Garlic Shrimp

Ingredients:

2 pounds of large or jumbo shrimp
Olive oil, to coat the bottom of the skillet
4 to 6 cloves of fat garlic, minced
Kosher salt and freshly ground black pepper, to taste
Fresh Italian parsley, chopped

Directions:

Peel the shrimp and set aside.

Heat the oil in a large skillet on medium-high. Add the garlic, sautéing for about one to three minutes.

Top the shrimp with the salt and pepper and add to the skillet. Sauté for about a minute, or until they turn pink. Sauté in batches if the skillet is not large enough to hold them all in a single layer.

Place in a serving bowl and top with the parsley.

Serves six.