Appetizer

Baba Ghanoush

Makes 4-6 servings. 

This eggplant with tahini has a creamy consistency, a smoky taste of grilled eggplant and a lemony taste.

It is a lovely first course or goes well with cocktails. I like to serve it with warm pita, radishes, cucumbers and bell peppers.

INGREDIENTS:

  • 2 medium to large eggplants, about 1 pound each

  • 1/3 cup sesame paste (tahini), mixed well.

  • 3 tablespoons lemon juice, approx

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the broiler. 

  2. Cut the eggplants in half lengthwise. Discard the thick stems. Remove seeds with a spoon, as needed.  

  3. Place the eggplants cut side down on a foil lined baking sheet.  Broil close to the heat source for about 20 minutes, or until the skin is black and blistered and the eggplants feel very soft inside.   

  4. Let cool for a few minutes. Discard peel and scoop the flesh into a colander to drain. Then puree the eggplant flesh in a food processor with the tahini, lemon juice, salt and pepper.

  5. Season well.

  6. After refrigeration adjust the seasoning.   

 
 

Corn Fritters

Corn Fritters.jpg

Makes 24 hors d’oeuvres. 

Smoked salmon served on corn fritters is one of my favorite hors d’oeuvres to serve all year. They can be made ahead. You can also make them larger and serve them as a side dish. If made larger, you will have about a dozen.

INGREDIENTS:

  • ½ cup unbleached all-purpose flour

  • 1/3 cup beer

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 1 cup  frozen corn kernels, thawed

  • 2 tablespoons vegetable oil

PREPARATION:

  1. Place the flour, beer, salt and pepper in a bowl and whisk until very smooth. Add corn and combine.  

  2. Heat 1 tablespoon of oil in a 12- inch nonstick skillet over high heat.

  3. Drop teaspoons of the batter onto the skillet and sauté for about 2 minutes on each side (they should be golden on both sides). . Place on paper towels to absorb the grease.  

  4. Heat the remaining tablespoon of oil and repeat with the rest of the batter.   

NOTE:

The fritters can be frozen. Reheat them on a wire rack, so they do not get soggy underneath.