Delicious food adds flavour to celebrations

Dates, fresh asparagus and nuts are a few of the ingredients for finger foods

There will be a lot of family gatherings on Saturday and Sunday, with both UPEI and Holland College graduation ceremonies and Mother’s Day occurring on the same weekend.

Some will involve big festive sit-down dinners. If you’re having one of those, I’ll leave it to you; there are no doubt dishes that your family loves and expects to have on such occasions.

If you are having a more casual gathering with finger foods here are a few ideas that can be used to supplement the usual vegetables and dip, cream cheese with hot pepper jelly, meat balls or crackers and cheese.

One of my favourites is made using large, soft, sweet medjool dates. Cut the dates in half lengthwise, remove and discard the pit, spread a little plain cream cheese in the hollow left by the seed and top with a toasted almond. Not only are these easy to make and stable if made in advance, but the contrasting flavours and textures are delicious.

The date and almond treats are good for the sweet tooth, but it’s important to serve foods for those who need to limit sugars. One option is thick slices of cucumber, topped with a curl of smoked salmon or a crab salad mixture, garnished with a sprig of dill.

If you are fortunate enough to have fresh asparagus ready to pick, get some frozen puff pastry and make these twists. Bake them up to three days in advance and store in an airtight container, crisping for a few minutes in the oven if they soften.

Multiply the recipe by two or three if desired.

Asparagus Spears

Adapted from Murdoch Books: “The Essentials Appetizers Cookbook”. Whitecap Books, Vancouver, 1999.

Lay 1 sheet of puff pastry on a work surface and, when thawed, brush lightly with beaten egg and cut into 1.5 cm (1/2 inch) strips. Secure to one end of a blanched fresh asparagus spear (you will need 16). Wrap around and down the asparagus, brush the end of the pastry with lightly beaten egg and secure to the other end of the asparagus. Place on a lightly greased baking sheet and bake in a hot (210 C/415 F) oven for 10-15 minutes, until puffed and golden. Makes 16. To blanch asparagus, immerse in rapidly boiling water, and immediately chill in ice water.

Does your crowd enjoy spicy flavours? If so, these peanuts may be perfect for your gathering. Make them early in the day, let them roast in a small slow cooker and serve when you’re ready.

Cajun-Spiced Peanuts

Adapted from Finlayson, Judith & Jordan Wagman: “750 Best Appetizers, from dips & salsas to spreads & shooters”. Robert Rose Inc., Toronto, 2011.

500 mL (2 cups) raw peanuts

30 mL (2 tbsp) unrefined peanut or extra virgin olive oil

10 mL (2 tsp) Cajun spice pinch cayenne pepper 5 mL (1 tsp) fine sea salt

Use a small (2-3 ½ quart) slow cooker.

In slow cooker stoneware, combine peanuts, oil, Cajun spice and cayenne. Place a clean tea towel, folded in half (to make 2 layers), over top of stoneware to absorb moisture.

Cover and cook on high for 2 to 2 ½ hours, stirring occasionally, until peanuts are nicely roasted. Drain on paper towel. Place in a serving bowl, sprinkle with salt and stir to combine.

Serve warm or cool.

Makes about 500 mL (2 cups).

Finally, I have information about a recipe I posted last week.

While the tabbouleh recipe I shared is a salad that I thoroughly enjoy, I have learned from someone with Lebanese background that it is far from authentic.

A few technical matters: the spelling is tabbouleh, not taboulleh, and the wheat product is called burgul, or burghul, not bulgur. To be specific, I’m told that #00 hard durum brown is the proper burgul to use.

Here’s what you’d need to do to make the salad authentic. Don’t cook the burgul wheat. In doing more research, I’ve found instructions to soak it in cold water for 20 minutes and then squeeze it dry. Increase the amount of parsley dramatically, adding enough so that you don’t even see the burgul. Omit the garlic.

Serve with crisp romaine lettuce leaves for scooping, if desired. Margaret Prouse, a home economist, can be reached by writing her at RR#2, North Wiltshire, P.E.I., C0A 1Y0, or by email at prouse@pei.sympatico.ca.