Last Minute Antipasti for Holiday Entertaining

Posted By | Posted On Dec 17, 2013

Parties are part of the fun of the holiday season, and there’s no question that large gatherings are the traditional way to bring family and friends together. But it seems that nowadays most people work longer hours, have overcommitted lifestyles and don’t always have the time to prepare elaborate events. So why not forgo the concept of formal entertaining and celebrate the holidays by asking friends to come over for drinks and antipasti!

Select some dishes that can be fully prepared well ahead of time and keep the last minute preparations to a minimum. A few well-prepared balanced dishes of fresh, seasonal foods are a wiser choice than an overwhelming selection of fair, quickly assembled platters of run- of-the-mill dishes. Remember to have a meat-free and seafood dish for guests who are vegetarians or eat fish and shell-fish, but not meat. Try to offer dishes of mostly room-temperature antipasti, keeping the time spent at the stove to a minimum. Offer bread, bread sticks, olives, a bowl for olive pits and used toothpicks, and plenty of wine glasses, small plates and napkins, and knives and forks, if needed.

If you are pressed for time, one trip to the Salumeria (deli) will provide you with the ingredients to fill the table with a delicious assortment of sliced cured meats and traditional condiments. I like to arrange a large wooden cutting board with a beautiful display of salumi, prosciutto, and mortadella surrounded by a selection of vegetables sott’olio (preserved in oil) or sott’aceto (pickled). Some interesting choices might include preserved artichokes, roasted peppers, eggplant, mushrooms or caperberries. You might already have store-bought olive, artichoke or sun-dried tomato spread in your pantry. You can serve these in a small bowl with crackers or thinly sliced toasted bread.

What follows is a list of suggestions and thumbnail descriptions for some easy to prepare antipasti as well as a couple of recipes for some of my make ahead favorites.

1. Bruschetta: toast thick slices of country style bread. While its still hot, rub with cut clove of garlic on one side, drizzle with olive oil, sprinkle with salt and serve. Or top bruschetta with chopped well-cooked broccoli rabe tossed with minced garlic, olive oil and peperoncino.

2. Pizza Bianca: Cut prepared dough into small pieces and press out into small pizzas. Drizzle with olive oil, sprinkle with a bit of chopped fresh rosemary and coarse sea salt. Bake at 500°F until browned. Cut up to serve.

3. Top sliced fennel with strips of smoked salmon and paper-thin wedge of lemon.

4. Stuff Belgian endive leaves with Gorgonzola cheese mixed with mascarpone and walnuts.

5. Top torn red radicchio leaves with orange segments, toasted walnuts, shaved Parmesan and drizzle with olive oil.

6. Drizzle chunks of Parmesan cheese with aged balsamic vinegar.

7. Wrap prosciutto around thick slices of Fuyu persimmon or pear.

8. Sautéed squid: Marinate whole small squid for 15 minutes in olive oil, lemon juice, salt and pepper. Sauté both sides in a very hot pan for less then 3 minutes total. Cut into pieces and sprinkle with more salt. This can also be done with shrimp and scallops.

9. Stuff Medjool dates with a piece of cheese (parmesan, pecorino, goat, scamorza) and wrap with a bit of sliced pancetta. Bake until cheese begins to melt.

10. Scottaditto: Sprinkle rib lamb chops (rack of lamb, separated) with coarse sea-salt and pepper. Broil quickly, until crisp but not well-done. Serve hot.

11. Crostini al Ginepro  e con Burro di Acciughe: Crostini are Italian canapés. They are very much a sign of hospitality in restaurants and homes, widely used with before dinner drinks and at the beginning of a buffet. Here, thin slices of rustic bread are presented with two spreads; liver paste cooked with juniper berries and anchovy butter.

CROSTINI:  Small thin slices of Tuscan or similar bread with crusts left on the bread

al Ginepro:

1 lb. chicken livers

2 cloves garlic, peeled

4-6 sage leaves

2 T. Olive Oil

2 T. butter plus 4 T. butter

6-8 juniper berries, lightly crushed or pinched in half

S & P

capers for garnish

Chop chicken livers coarsely. Melt olive oil and 2 T. butter in a sauté pan; add sage, garlic livers. Sauté lightly for 5-8 min. adding the juniper berries and S & P to taste. Cook until the livers are firm but not dry. Remove from the heat. Chop fine and combine with the 4 T. butter or puree in a food processor with the additional butter. Adjust seasoning. Spread on the crostini, which may or may not have been toasted. Garnish with capers.

N.B. – this pate may be made several days in advance. Keep refrigerated. A tablespoon of cognac or brandy may be added to the mixture.

con burro do acciughe:

12 T. butter

2 small tins anchovies in oil, drained

capers for garnish

Mash anchovies and cream with butter until a homogenous paste is obtained. This is easily done in the food processor. Place in the refrigerator until firm. Spread on crostini, garnish with capers.

N.B. – this pate can be made several days in advance. Keep refrigerated.

12. Olive Cunzate: In Sicily, brightly painted stalls often sell olives dressed in a sort of salad. These allow for a little diversion from the simple store bought olives. There are 3 different preparations: one for green olives and two for black (ripe) olives.

Olive nere condite #1

1 lb. ripe olives

2 large garlic olives

rind of 1 orange, cut into strips without pith

rind of 1 lemon, cut into strips without pith

juice of 2 large lemons, or more

2-3 T. fennel seeds

Taste the olives. If they are too salty, soak them in water for about 1 hr. Place the olives in a glass jar with a tight-fitting lid. Add all the other ingredients. Stir with a fork to mix.

Let stand for at least 12 hrs. at room temperature, shaking occasionally, or at least 24 hrs. in the frig.

Olive nere condite #2

1 lb. black oil – cured olives

1/4 C. rosemary, fresh leaves stripped from branches

rind of 1 orange removed with a zester

3 large garlic cloves, peeled and minced

Olive Oil

Mix the olives with just enough olive oil to coat them. Add all the other ingredients. Place in a bowl. Best if allowed to marinate at room temperature for about 6 hrs. prior to serving. The olives may be warmed in a heavy skillet over medium heat or in a microwave prior to serving.

Olive verdi condite #3

1 lb. green olives, cracked or crushed slightly with a heavy object (may also be pitted)

celery, 2 ribs including outer leaves, cut into small pieces

2 carrots, sliced

1/2 sweet green pepper, cut into small pieces (the heart of the celery with its leaves is

preferred)

2 carrots, peeled and sliced into small disks

1/2 sweet green pepper, cut into small pieces

1 T. oregano

1/4 – 1/2 tsp. dried crushed hot pepper

1/2 C. olive oil or more to taste

1 T. wine vinegar

Mix all ingredients together and allow to marinate at room temperature for several hours before serving.

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