On Wed, 10 Dec 2003 06:06:14 GMT, Wayne Boatwright
> wrote:

>Rodney Myrvaagnes > wrote in
>news >
>> On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
>> > wrote:
>>
>>>I have been invited to a Christmas party this weekend and have been
>>>asked to bring some type of appetizer.
>>>
>>>Thing is, I'm on a budget. A VERY tight budget.
>>>
>>>And they know I can cook! So it has to be an appetizer worthy of my
>>>"reputation".
>>>
>>>I don't care for brie, so baked brie is out.
>>>Someone else is bringing the hot artichoke dip, which was what I
>>>thought of right away. Oh well.
>>>
>>>I want something that has to be served warm, so it smells really
>>>yummy.
>>>
>>>I'm thinking something with bacon.......
>>>
>>>I'm out of ideas.
>>>
>>>Anyone?
>>
>> Littleneck clams Casino, made with some nice smoked bacon from the
>> greenmarket?
>>
>> Or little pastry cups with sauteed shiitakes and creme fraiche in
>> them?
>>
>> Teeny little Jack-be-little pumpkins, top cut out, seeds removed,
>> salted, chopped nuts rubbed inside, stuffed with Hudson Valley foie
>> gras, a sprig of rosemary on top. cap put back, baked in a 400-deg
>> oven for about 40 minutes. Caps removed just long enough to stuff in a
>> little more foie gras, to make up for what melted into the pumpkin
>> flesh.
>>
>>
>>
>> Rodney Myrvaagnes NYC
>> J36 Gjo/a
>>
>>
>> The sound of a Great Blue Heron's wingbeats going by your head
>>
>
>Did everyone miss Sheryl's statement that she's on a VERY tight budget?
>
>Foie gras, indeed! I love the stuff, but it's not exactly Budget
>Gourmet.
>
>Wayne

Sorry, that was over the top. But the first two suggestions are
reasonable.

Another budget possibility: If you can get really fresh bluefish
fillets, cure them like gravlax with salt, sugar, and dill.

Because the fillets are likely a lot thinner than salmon, the curing
time is shorter.



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head