LIFE PARTY OF THE
These hors d’oeuvres are solid enough for a meal
Making a meal out of a platter or two of alluring appetizers has always appealed to me. A little of one thing, a smidgen of another — all enjoyed at a tranquil pace. Whether it’s a family Fridaynight pleasure, or a small gathering with friends, the relaxed menu promotes conviviality. At holiday time, with all the hubbub and overloaded schedules, it seems a perfect time to break out some hors d’oeuvres and nosh.
To follow are a few scrumptious options. Two recipes designate grilling to finish them off. But if it’s chilly or wet outside, cook the kebabs and/or the lamb lollipops under the broiler in the oven, placing the chops or kebabs on a rack set in a rimmed baking sheet about 8 inches below the broiler element, turning halfway through the broiling.
If you like, fill out the menu with a cheese and charcuterie board, or a platter of raw vegetables. And bake or buy a decadent dessert for a tasty, sweet finish.
Easy sausage kebabs with tzatziki
Grilled kebabs made of sausage meat lend themselves to this casual kind of meal. The sausage, first formed into hardy meatballs, is threaded onto skewers and patted to flatten into thick patties. They can be served with a variety of complementary accompaniments. My favorites include store-bought hummus, pita bread, radishes and tzatziki, a yogurt-based sauce with cucumbers, fresh mint and lemon juice. Yield: 6-8 servings
INGREDIENTS
1⁄2 pound mild Italian sausage 1⁄2 pound hot Italian sausage 1 cup plain Greek yogurt
1⁄4 cup extra-virgin olive oil
1⁄2 cup finely diced, unpeeled English (hothouse, wrapped in plastic) cucumber
1 teaspoon fresh lemon juice 1⁄4 cup chopped fresh mint
For serving: hummus, pita bread cut into triangles, radishes Cook’s notes: Often I prefer to use small skewers with just one sausage patty per skewer.
DIRECTIONS
1: Preheat grill to medium-high. Remove sausage from casings. In a bowl, combine sausage meat and mix with clean hands. Form into meatballs about
11⁄2 inches in diameter. Thread onto bamboo skewers, two per skewer. Press them to form patties.
2. Prepare tzatziki sauce: In a small bowl, stir together yogurt, oil, cucumber, juice and mint.
3. Grill kebabs: Place on grill. Cover and cook 4-5minutes. Turn with long-handled spatula and cook an additional 3-4minutes or until cooked through. Serve with tzatziki, hummus, pita bread and radishes.