Goldy's Kitchen Cookbook (4 page)

One learns quickly in catering that any appetizer including bacon is going to disappear quickly. Artichoke hearts can be difficult to deal with, since the chokes are hairy. So using the artichoke bottoms can make life easier. But if your grocery store does not sell artichoke bottoms, you can substitute canned artichoke hearts or the frozen variety that you steam until just tender. Always drain the artichokes and pat them dry.

1.
Preheat the oven to 400˚F.

2.
Cut each artichoke bottom into 6 equal wedges. (If you are using artichoke hearts, cut large ones in half, or use whole small ones. You need 36 pieces.) Cut each bacon slice into fourths. Wrap a piece of bacon around each piece of artichoke (it will not completely surround the piece of artichoke), secure with a toothpick, and place on a rimmed baking sheet.

3.
Bake for 20 to 30 minutes, or until the bacon is crisp. Drain thoroughly on paper towels.

4.
In a small bowl, stir together the mustard and cream and serve as a dipping sauce.

Makes 36

Note:
  
Occasionally cans of artichoke bottoms will contain 5, rather than 6 pieces. In that case, use 7½ slices of bacon to make 30 appetizers.

When you're going to someone
else's
house to watch the football game, this is a good recipe to take. Enjoy it within 24 hours of making it, because the guacamole and tomato layers are perishable.

1.
To make the guacamole, peel, pit, and scoop the avocados into a bowl. Mash with the lemon juice, picante sauce, grated onion, and ½ cup of the sour cream until the mixture is smooth. Set aside. (Or you can use 2 cups store-bought guacamole.)

2.
Using a large platter or a 9 x 13-inch glass pan, place the bean dip into the bottom of the pan. Carefully smooth the guacamole on top of the bean layer. Place the sour cream on top of the guacamole layer.

3.
Layer the tomatoes, scallions, olives, and Cheddar on top.

4.
Chill the platter or pan and serve with tortilla chips.

Makes 24 servings

This is a fancy, somewhat labor-intensive recipe, so you might want to reserve it for when you're having people over. Once again, you can make your life easier by using prepared refrigerated guacamole from the grocery store.

1.
In a large skillet, heat the 2 tablespoons oil over medium-high heat until the oil ripples, and is hot but not smoking. Add the chicken and onions, stir well, then add the dry chili mixture and stir again. Stir for several minutes, until the onions turn translucent and the chicken has turned white and is just cooked. Remove the pan from the heat and add the beans, chiles, cheeses, cilantro, jalapeño, picante sauce, and salt.

2.
On a very lightly floured surface, working with 1 egg-roll wrapper at a time, spoon ¼ cup of the filling into each egg roll. Roll up, following the package directions. Repeat for all 16 egg rolls.

3.
Pour vegetable oil into a large skillet to a depth of ½ inch. Using a deep-fry thermometer that does not touch the bottom of the pan, heat the oil to 370˚F. Place no more than three egg rolls at a time into the oil and fry until the egg rolls are golden brown, about 3 minutes per side. Drain on paper towels. Serve with the dipping sauce.

Makes 16 egg rolls

1 avocado

Juice of 1 lime

1 cup regular or light sour cream

½ cup medium-hot picante sauce

⅓ cup finely chopped fresh cilantro

1 tablespoon freshly grated onion

½ seeded jalapeño chile, finely chopped and whirled in a small blender or food processor

Peel, pit, and scoop the avocado into a bowl or food processor. Add the rest of the ingredients and either mash or process until well combined and smooth. Chill before serving.

Makes 1¾ cups

Note:
  
If you are using store-bought refrigerated guacamole, use 1 cup of it. Then stir in ½ cup sour cream, ¼ cup picante sauce, ⅓ cup cilantro, freshly grated onion to taste, and one-quarter of a very finely chopped jalapeño. Stir well.

This is Goldy's (and my) take on a very simple recipe, good for kids who like Tex-Mex food.

1.
In a large skillet, cook the ground beef over medium-high heat, stirring frequently, until browned but not overcooked.

2.
Add the Velveeta cubes, reduce the heat to medium-low, and stir until the Velveeta has melted. Turn the heat to low and add the picante sauce. Heat just until bubbling and serve with chips and/or crudités.

Makes 8 to 12 servings

People love substantial, hot dips that contain crab and artichokes; they seem very exotic. The buttered bread crumbs provide a crunchy foil for the creamy dip. I developed this recipe when Goldy was called upon to cater a jewelry show.

1.
Preheat the oven to 350˚F. Butter an attractive 2-quart gratin dish, preferably a dark-colored one (to contrast with the whiteness of the dip).

2.
Place the shallots in a mini food processor and blend until juicy, less than 1 minute. In a medium-size skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallots and sauté just until the shallots begin to turn golden. This should take less than 10 minutes. Remove from the heat and set aside.

3.
Chop the artichokes into ½-inch dice. Set aside until you are ready to assemble the dip.

4.
In a large bowl, with an electric mixer, beat the cream cheese until very smooth. Add the mustard, sour cream or crème fraîche, and Parmesan and beat on low speed just until combined. Stir in the crab, shallots, and artichoke bottoms until well combined. Turn the crab mixture into the gratin dish.

5.
In a medium sauté pan, melt the remaining 5 tablespoons butter and stir in the bread crumbs. Cook and stir just until the butter is absorbed and the crumbs are beginning to turn golden. Remove from the heat, stir in the parsley, and distribute this mixture over the top of the crab dip.

6.
Place the dip in the oven and bake for 30 minutes, or until the topping is golden brown and a small spoonful of dip scooped up from the center tastes very hot. Serve immediately with a choice of chips and crackers.

Makes 24 or more servings

This is technically an hors d'oeuvre, because you serve individual portions (croissant halves) with a topping. You can use miniature croissants, if you like, and the portions will be smaller. The herbed crumb crust is divine. I thought the finished product looked like handcuffs, appropriate for a Goldy mystery.

1.
Preheat the oven to 350˚F. Line a baking sheet with a silicone baking mat.

2.
Place the 8 croissant halves cut side up on the baking sheet. In a bowl, mix the mayonnaise, artichokes, crab, Parmesan, Gruyère, and scallions. Spread this mixture on top of the croissant halves.

For the crumb crust:

1.
In a small skillet, melt the butter over low heat. Add the garlic and sweat (cook without browning) until translucent.

2.
In a bowl, combine the bread crumbs, parsley, and dried herbs. Pour in the garlic and butter and mix well.

3.
Top each croissant with the crumb mixture and bake for 15 to 20 minutes, or until heated through, with the crumb crust turning golden brown.

Makes 8 servings

Note:
  
Croissants now come in three sizes: large, medium, and small (or “cocktail”). This recipe is tailored for the large croissants. However, if you can only get medium or cocktail-size croissants, merely adjust the portions as necessary, making sure that the mayonnaise mixture is spread to the edge of each croissant half.