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Healthy Crab Salad Canapes on Yuca Chips

Posted on: April 1st, 2014 by Ellen Swandiak

This could be the ultimate summer offering. For a super-refreshing small-bite, start with peekytoe crab, then uplift it. I mixed this stellar ingredient with freshly grated Daikon radish, gypsy pepper, and cucumber to add a special freshness. Topping with lemon peel curls makes these extra festive, party-ready crab salad canapes.

Instead of crackers, I chose to serve the crab salad on baked yuca chips, which lend a chewy texture and much more to offer in the realm of nutrition. If you’ve never had yuca, this is your place to start. It’s similar to potatoes, but has a much lighter feel to it. Frying the yuca slices would create more of a chip—choose whichever method suits your crowd and time frame.

Ingredient source: Peekytoe Crab, a crustacean delight, is available pre-cooked, and ready for dolling-up at The Lobster Place in Chelsea Market, NYC. This is one of my go-to spots in NYC whenever I’m looking for seafood for serving to guests. Their selection and quality is a-one.

I’ve created a bunch of recipes to host a stunning White Party, featuring a menu of, you guessed it, all white foods. I like doing this around the holidays instead of a typical red-and-green theme. This crab salad canape looks even more spectacular when it’s part of this minimalist tablescape.

makes topping for about 30-40 slices of yuca

GET OUT THE FOOD PROCESSOR…GRATE THE VEGGIES

1/2 english cucumber, peeled
2 to 3-inch piece of daikon
1 small gypsy pepper
—
Cut cucumber, radish, and pepper into large chunks that can fit in a food processor chute. Grate, transfer to bowl.

MAKE THE CRAB SALAD

1/2 CUP sour cream
1 1/4 CUPS peekytoe crab salad (about 1/2 LB)
juice of 1/2 lemon
1 1/2 tsp salt
pinch of cayenne
1-inch slice from 8 oz brick of cream cheese
lemon salt (optional)
—
To the grated stuff, add sour cream, crab, lemon, salt and cayenne and mix well. Drain excess liquid, pushing down on it to get most of it out. Mix in the cream cheese with a fork, so mixture is stiff and will not ooze. Add a pinch of lemon salt, if you wish.

MAKE THE CHIPS

1 yuca, peeled with a sharp knife, cut into 1/8-inch slices
2 sprigs of thyme, chopped finely
1 tsp salt
—
Place yuca on parchment in single layer, sprinkle on thyme and salt. Bake for 20 min, middle shelf of oven. Let cool on the pan.

ASSEMBLE THE BITES

crab salad
yuca chips
lemon curls, for garnish
—
With a fork, pile the crab salad onto each yuca chip, place on working plate. Pinch the tops of each pile of crab salad to form a pyramid shape. Garnish with one lemon curl apiece. Arrange on serving dish.

Raw & Dairy Free Dip: Cashew, Zucchini, Hearts of Palm

Posted on: April 1st, 2014 by Ellen Swandiak

Inspired by my good friend who has given up all things milk-related, this dairy free dip also happens to be raw. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. After this you may never go back to sour cream.

Prep tip: Make sure to leave time for the cashews to soak for at least 4 hours minimum, or best overnight, and drain before you make the dip.

I have included this recipe as part of our all-white party food theme. If you like that idea, head to this link to see the entire party plan.

makes about 2 cups

GET OUT THE FOOD PROCESSOR

1 CUP raw cashews, soaked minimum of 4 hours
1 clove garlic, minced
1 tsp juice from lemon
1/2 tsp salt
1 can hearts of palm, drained, chopped
1 zucchini, peeled, chopped
—
Glutino gluten-free chips (or other chip)
—
Put all the ingredients into a food processor. Pulse until smooth, but still has texture. Refrigerate for at least an hour before serving to allow flavors to meld. Serve with chips for dipping.

Alternate serving idea: spread the dip on Pepperidge Farm thin white bread with crust removed and cut into four squares. Top with vertically sliced section of cauliflower.
raw and dairy free dip serving options

Chilean Sea Bass in Sesame Seed Crust

Posted on: April 1st, 2014 by Ellen Swandiak

If Chilean sea bass is on the menu of any NYC’s fine dining establishments I’m at, my eyes light up.  It is my go-to fish order. Almost no other fish compares in its meatiness and extra sweet flavor. This recipe is designed with entertaining in mind, and adds a super tasty crust to the fish. Keep in mind, serve this only to your favorite foodie friends that will appreciate your time, effort and taste—and generosity.

Tips: Make the marinade and crust mixture ahead of time. To serve, when you are roughly a half hour from serving, preheat oven, and assemble the recipe. Soon your guests will be enjoying something extraordinary.

We suggest serving with a white bean salad on the side. A suggestion for bigger parties: If you prefer to do smaller bites, cut it into say 20-25 instead of the 10. Serve atop a bib lettuce leaf with a spoon of the white bean salad on top.

Chilean sea bass is a beautiful, perfectly white fish, which is why it was included in our All-White Party theme. (See more recipes here.) If you are planning a shindig, we’ve got your back.

Makes 10 mini servings or 20 to 25 bites

MARINATE FISH 15 MIN

juice from 1 lemon
5 TB extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper, to taste
1 3/4 LB Chilean sea bass, cut into 10 portions
—
Mix ingredients together in small bowl. Pour over fish, flip over to coat. Marinate in the fridge.

PREPARE THE SESAME SEED CRUST

4 TB sesame seeds
1/2 CUP panko breadcrumbs
1/2 tsp salt
—
1/2 tsp cumin
pinch of cayenne
—
Toast sesame seeds and breadcrumbs with salt in a heated skillet over medium-low heat, shaking frequently, until slightly golden, 3 to 5 min. Transfer to a flat bowl to cool. Mix in cumin, cayenne.

PREHEAT OVEN 450°F … COOK THE FISH

sesame seed crust mixture
—
Line a baking sheet with parchment. Remove fish from the fridge, dip into the sesame seed mixture, coat all sides. Roast 10 min exactly for 1-inch thick pieces, if less thick adjust accordingly.

•

recipe: side dish

WHITE BEAN SALAD WITH FENNEL & CELERY

Party pointers: This works nicely as a side dish with our Chilean Sea Bass in Sesame Seed Crust, or can be served all by itself in individual glasses. Also great combined with orecchiette for a wholesome pasta salad. The flavors are fresh and lively, with a bit of crunch (due to the chopped bits of fennel and celery)—and a dash of lively honey-apple vinaigrette.

makes about 4 cups

PREPARE THE SALAD

2 cans white beans, drained, rinsed
1/2 fennel bulb, diced
1 shallot, minced
1/2 large cucumber, peeled, seeded and diced
s + p
—
Combine ingredients in large bowl.

steps to create a party friendly white bean salad

MAKE THE DRESSING

3 TB lemon EV olive oil
1 TB honey apple vinegar
1 tsp salt
freshly ground black pepper
small clove garlic, minced
1 tsp fresh oregano, minced
—
Whisk together ingredients, toss into salad.

TO SERVE

mini basil sprigs, for garnish
—
Sprinkle herbs onto salad. Serve in small paper cups or glasses with spoon inserted.

Stir Fry Lotus Root with Kumquats

Posted on: April 1st, 2014 by Ellen Swandiak

Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color, in addition to the stir fry lotus root featured in our recipe below. Its unusual pattern makes it seem like food from outer space. The texture is the selling point, it has a satisfying, fresh-tasting crunch, akin to water chestnuts or turnips.

• Serve it as a salad accompanied by thin slices of cucumber and toss in a mayo-based dressing.

• Stir frying gives it additional crisp. In addition to this recipe, match it with a quick stir fry of snap peas, or mushrooms, or string beans.

• Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.

Whenever I host a party, I try to offer something unusual that people can try. The stir fry lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.

MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE

GET OUT YOUR WOK (OR SKILLET)

1 TB peanut oil
pinch of red pepper flakes
—
Heat peanut oil over high flame. Add a pinch of red pepper flakes.

STIR FRY

bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar
—
Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.

Creamy Mushroom Soup with Smoky Bacon Crumble

Posted on: March 1st, 2014 by Ellen Swandiak

This creamy mushroom soup adds smoky touches via a choice of two toppings, to appeal to bacon-lovers and those who do not eat meat. You can opt for either a spoonful of Smoky Crumble, which has bacon and smoked almonds in the mix, or a Smoked Paprika Oil that almost tasted like bacon, for the vegans in your crowd. For large gatherings, serve this soup in tea cups, so a little goes a long way. The smoky tones will add to the look of your buffet.

Have you ever foraged for mushrooms? My family has a house in upstate New York in a Slovak community which my father established in the ’70s. Picking mushrooms is practically a sport with this group, and competition is fierce. Trespassing, secret locales, and showing off the latest finds all happen during the month of September. After the hunt, my father would preserve his mushroom bounty in two ways. He would slice the mushrooms and leave them out in the sun to dry, or he would freeze them to have on hand to add to stews, soups—or his specialty, a brisket—throughout the winter. Learn about the mushrooms in your area, you’ll find that foraging is a blast.

If you like the taste of smoke in your foods, see more recipes in our Smoky Party theme.

MAKES 6 FULL SERVINGS OR 12 TEA CUP SERVINGS

COOK THE MUSHROOMS

3 TB butter
1 onion, diced
—
2 LB mushrooms, roughly chopped
2 sprigs thyme, minced
1 TB smoked salt
bay leaf
—
1 CUP white wine
—
In a nice big skillet, cook over medium heat 10 min. Add mushrooms and spices, cook 5 min. Add wine, cook another 5 min.

steps for making creamy mushroom soup

MAKE IT SOUP

4 CUPS chicken stock
—
In a large pot, add the cooked mixture to chicken stock. Cook at low temp covered 30 min.

MAKE IT CREAMY

1 CUP half + half
s + p
—
Remove bay leaf. In batches, blend until smooth. Stir in half and half, adjust s + p.

•

SMOKY CRUMBLE topping recipe on top of figs and dried dragon fruit party recipe

recipe

smoky crumble

A super versatile topping for adding a smoky slant to many dishes. In addition to using it as a topping for the creamy mushroom soup, try it on cheese board, spread some goat cheese onto figs or dried dragon fruit, then dip or sprinkle on the crumble. Other uses: throw into salads, especially spinach or arugula, and for those who love savory in their desserts, add a spoon to vanilla ice cream.

MAKES ROUGHLY 3/4 cup

COOK THE BACON

4 strips of bacon
—
Quick way: In microwave, cook bacon between paper towels till very crisp (ovens vary, so start with about 20 sec per slice, then add time till crisp). The paper towels soak up all the oil, leaving perfectly straight strips. If cooking in a pan, be sure to cook thoroughly and blot on paper towels to remove moisture.

GET OUT THE FOOD PROCESSOR

cooked bacon
1/2 CUP smoked almonds
2 sprigs oregano, strip leaves from stem
1 tsp smoked salt
—
Process ingredients in pulses till you get uniform tiny bits. Don’t over process, the nuts will start to turn into nut butter.

Smoky Lasagna: Butternut Squash, Spinach & Smoked Mozzarella

Posted on: March 1st, 2014 by Ellen Swandiak

Lasagna is always welcome on the party menu. We shook up tradition in this smoky lasagna which substitutes butternut squash sauce for tomato sauce, and has the addition of spinach and goat cheese, putting it into the super-comfort-food category.

I began this recipe as lasagna cupcakes, thinking that might be perfect for serving at a party, but the results were not as satisfying as a full, old-school lasagna. The cupcakes were tedious to layer, and kept popping out of the muffin pan. The verdict: stick with the classic, but upgrade with fantastic veggie selections and flavors of fall, and a smoky twist. The smoky mozzarella cheese in this dish does just that. If adding a bit of smoke appeals to you, see more of our recipes featuring a smoky flavor at this link. You’ll see some great party serving ideas and more.

SERVES 12 MINI PORTIONS OR 6 AS AN ENTREE

PREPARE THE SQUASH SAUCE

butternut squash
—
2 TB butter
10 sage leaves, torn
1 CUP half + half
s + p
—
Peel butternut squash, cut into 1-inch chunks. Boil squash till soft, about 15 min. Drain. Add back to pot. In a pan, melt butter, add sage, cook 3 min. Remove sage. Stir in half + half, cook another 5 min. Pour mixture into the pot with butternut squash and mash together. Add s + p to taste.

steps for making a smoky lasagna

BOIL WATER FOR LASAGNA… PREHEAT OVEN 350ºF

lasagna, 9 pieces
—
Boil pasta. Drain. Set noodles out on parchment.

MAKE THE SPINACH-GOAT CHEESE MIX

1 TB olive oil
2 garlic cloves, minced
3 CUPS fresh spinach, cut into ribbons
1 small log goat cheese, room temp
2 TB half + half
—
Heat oil, add garlic, wilt spinach. In bowl, mix spinach with goat cheese and half + half.

START LAYERING

butternut squash sauce
cooked lasagna
spinach goat cheese mix
1 CUP Parmigiano Reggiano, grated
1 LB smoked mozzarella, shredded
—
In a baking pan,add a little of the butternut squash sauce on the bottom. Lay 3 noodles across. Top with more sauce, spinach mix, both cheeses. Repeat X2. For the top, make sure you have a nice layer of the butternut squash sauce covering the noodles entirely, and sprinkle cheeses liberally.

PUT IT IN THE OVEN

Bake covered with foil, 40 min. Uncover, bake additional 15 min. Let cool about 10 min. Cut into 12 pieces.

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