The Walnut Fig spread is now on my to try list! Did you serve it as a spread or roll it into a log? I love anchovies-keep both the canned and paste on hand. Thanks for the site.

I have recently taken this Greek Layered Dip to several events.
It has been the hit (so much so at one outing, the hostess was a bit unhappy at the buzz it created :~).

I use Fage Total 0% for the yogurt & lite feta. I also use Hummus from Trader Joe's. feel free to skip any of the layers -- except the Creamy Feta -- OMG this is delicious! I cheat and use the Olive Oil w/ garlic from Trader Joe's.
Make this in a pretty glass see thru bowl - not to deep.
It is great the next day -- if there are any leftovers.

Here is a link that might be useful: Greek Layer Dip

Cucumbers no longer like me, but this used to be a fav.

Crab on Cucumber

6 oz. pkg. frozen crab, drained
6 hard-boiled egg yolks, sieved
1 tsp. salt
3 T. mayonnaise
1 lg. cucumbers, sliced

Lay cucumber slices on waterproof tray.
Mix all other ingred. and place a dab on each slice.
Serve cold.
garnish with parsley and radish.
============
And I still adore chilled shrimp.

*** Red Sauce for Shrimp fav

1/4 c. ea catsup & chili sauce (Homemade brand)
1/4 t. lemon juice
1 1/2 t. horseradish
1/2 t. Worcestershire
2 drops Tabasco

Mix & chill at least 2 hrs. Makes enough for 2-3 lbs. shrimp.
Fills white fluted Jap. teacup.

To cook shrimp:
bring 1 qt. bottle beer & 1 bay leaf to boil;
add 2 lbs. room temp. shrimp; give a swirl.
cover & turn off heat; check after 15 min.
Drain & chill.

*** Curry Sauce
1/2 c. mayonnaise
1 1/2 tsp. lemon juice
1 1/2 T. drained, minced chutney (Major Greys mango)
3/4 - 1 tsp. curry powder (must be fragrant)
1/2 tsp. green onion, minced

Mix & chill at least 2 hours for flavors to blend.
Makes enough for 2-3 lbs. shrimp

A friend brought brushetta to a gathering last Saturday. She toasted French bread slices ahead, then made a fresh tomato brushetta sauce to spoon over the bread at the party. Really good.

chase, what do you think I could sub for cognac ? alcoholic or not.

My friend brings this hearty dip to every gathering and we all love it. Those scoop chips work well.

Cowboy Cavier

1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can black-eyed peas,
rinsed and drained
1 (15 ounce) can pinto beans, rinsed and
drained
1 (11 ounce) can yellow shoepeg corn,
drained
1 cup diced celery
1 small bunch cilantro leaves, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup chopped green onion
1 (2 ounce) jar chopped pimento peppers
2 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
1/2 cup rice vinegar
1/2 cup extra virgin olive oil
1/3 cup white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.

2. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

I'm saving that recipe too Sharon. Thank you.

Smoked salmon served on cocktail rye/pumpernickel bread, topped with thinly sliced onion, capers and lemon is a favourite and easy to put together.

I also like it on mini cocktail bagels. You can bake and have them in the freezer or buy them to make it even easier.

Endive filled with crab.

Stuffed Endive with Crab
Source: Magazine

Filling

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
Paprika
3 Belgian endives

Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot.
Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate
each leaf. Stuff Belgian endive leaves with crab meat filling.

This is a wonderful first course/appetizer and can be made the day before.
Layered Crab and Spinach Terrine

Layered Crab and Spinach Terrine

From the California Culinary Academy

Crab Layer

1/2 pound crab meat, picked over and flaked

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon Dijon Mustard

Salt and pepper to taste

1/2 teaspoon cayenne pepper

2 large eggs

Spinach Layer

2 Tablespoons unsalted butter

2 teaspoons flour

1/2 cup whipping cream

2/3 cup half and half

1 1/4 pounds cooked spinach
Drained and squeezed to remove excess moisture

3 eggs

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon sugar

salt to taste

Sauce

Mix together,

1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
salt and pepper to taste.

Chives for garnish
. Preheat oven to 375°F. For the crab layer: In a medium bowl combine
the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne.
Stir in eggs and set mixture aside.

For the Spinach layer: Melt butter in a heavy saucepan until foamy.
Whish in flour and cook for 3 minutes over medium heat, stirring
constantly.

Whisk in whipping cream and half-and-half. Bring to a boil and then
reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping
down the sides and around the bottom as necessary. Mixture will
thicken as cooks.

Remove from heat and stir in spinach. Let cool. Stir in eggs, one at
a time then add black pepper, nutmeg, sugar and salt.

To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with
butter. Spoon half the crab mixture in the bottom and cover with all
of the spinach mixture. Spoon remaining crab mixture over the spinach.

Set the terrine in a baking pan and pour 1 inch of hot water into the
baking pan. Bake uncovered until golden brown and puffy. Approximately
30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving
platter. Slice about 1/2 thick slices and place two on each plate.
Decorate plate with a lettuce leaf and place a dollop of the sauce on
the lettuce leaf. Garnish with a few chives.

You can fill little profiteroles with your choice of crab or shrimp topped with a remoulade or seafood sauce.

Maggie, I made a seat-of-the-pants version of Cowboy Caviar for a get-together in December and it was a HUGE hit with everyone! It's easily adaptable based on ingredients you have.

My reliably-popular cold/room-temp "go tos" are usually things like homemade hummus or Knorr's old-timey spinach dip (everyone loves it!). Everybody usually goes nuts over a pepperoni, hot cherry pepper, black olive, and cheddar cheese mix that I serve w/ a crusty bread or similar. It's so easy and so good!

Another super-easy and popular cold app is cream cheese covered in homemade hot pepper jelly, served with crackers.

I seem to stick to my old favorites from 20 - 30 years ago, then try something new once in awhile -- like that Cowboy Caviar.

Ann_t, your smoked salmon app looks wonderful! I wish I could acquire a taste for salmon, but I just never seem to care for it and would rather eat something else. sigh.

I made this for a large party recently and it was a big hit. I used organic roasted red peppers from a jar - well drained-instead of roasting my own, because I wanted fast and easy (and delicious) but I'll bet it's even better with home roasted.

Roasted Red Pepper Feta Dip from CHOW - their words in quotes and their pic.

"Roasted red pepper dip often suffers from lackluster flavor. To avoid that pitfall, we blacken the peppers and save the liquid they release after steaming, then blend it all together with feta for maximum punch. Enjoy the dip with crackers or toasted pita, then slather the leftovers on chicken or vegetables for a quick meal.

What to buy: Look for a mild feta that won’t overwhelm the flavor of the dip.

Game plan: The dip can be made up to 2 days ahead and refrigerated in a covered container.

INGREDIENTS

2 medium red bell peppers, stemmed, halved lengthwise, and seeds and white pith removed
2 tablespoons olive oil
8 ounces crumbled feta cheese (about 1 1/2 cups)

INSTRUCTIONS

Heat the broiler to high and arrange a rack in the middle. Place peppers on a baking sheet cut side down, drizzle with 1 tablespoon of the olive oil, and season well with salt and freshly ground black pepper. Broil until blackened and charred, about 15 minutes, rotating the pan as necessary.
Transfer peppers to a bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, at least 20 minutes. Remove peppers from the bowl, reserving any liquid.
Peel peppers and place in a blender. Add feta, reserved pepper liquid, and remaining 1 tablespoon olive oil, and season with salt and freshly ground black pepper. Blend on high until smooth, about 1 minute. Serve with toasted pita wedges or assorted crackers."

Some great recipes! I think this is what I enjoy most about the Cokking Forum....exchanging recipes and ideas.

Mitch........I think Sherry would work well.

I made Ann's crab stuffed endive for my daughter's baby shower. It was delicious. I think I doubled the filling recipe, so ended up with a lot left over. Not a problem, though. My daughter & her husband really liked it, so I was able to send some home with her and keep some for dinner that night and lunch the next day.