to satisfy it.Unless you put some real thought into them they will likely have a wicked lot of calories.
The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits "zakuskis." The Italians will serve little plates of "antipasto."
Scandinavians tend to do a "smorgasbord" and make a complete meal of it.
To maintain a somewhat healthy guidline around appetizers, think about them two ways.
One, always consider what the main meal will consist of....if plenty and well balanced, then make your appetizers as light as possible and few.
If , on the otherhand dinner will be light, you can feel justified in serving something a little more filling on the Hors d' oeuvres table.
Another point to consider is the balance of the flavors from appetizers to dinner fare.
Two of my very favorite things to work around for the pre-snacking time is ; turkey meatballs, baked in the oven and boiled/seasoned shrimp.
Both can be served with the same sauce and neither is laden with calories/fat.
Making meatballs and boiling shrimp isn't rocket science, so I'll not insult you with how to's. Plus it's a waste of time for me to pass on something you already know how to do...don't you?
Cocktail Dip For Shrimp and Meatballs.
Adjust amounts according to the number of guest you will be serving.
This amount serves about 4.
1/2 cup catsup
2 tsp fresh lemon juice
2 tsp horseradish
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp cayenne
1/8 tsp garlic powder
Combine and chill if prefered...it's also very good heated just a bit, especially for meatballs.
A big plus with this sauce...all the warm flavors will add a big dose of protection to your immune system.
Enjoy the party!
Bea Kunz
http://www.sagehillfarmsandvintagestore.com
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