MAKES ABOUT 1 PINT

Curried
Peanut Dip Preparation Step 1
Heat oil in a medium saucepan over medium. Add curry paste and cook,
stirring frequently, until paste begins to stick to bottom of saucepan and is very fragran

Step 2

Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally,

Step 3

Do Ahead: Dip can be made 4 days ahead. Keep chilled.

Ingredients
1 Tbsp. vegetable oil

¼ cup jarred red curry paste

1 14.5-oz. can coconut milk

½ cup creamy peanut butter

3 Tbsp. unseasoned rice vinegar

1 Tbsp. fish sauce

1 Tbsp. honey

Kosher salt
 Giardiniera Antipasto Platter

Preparation
Step 1

Arrange raw and pickled vegetables, mortadella, and breadsticks on a large pla

Ingredients Step 2
8

Squeeze lemon over raw vegetables; season with sea salt.

2–3 lb. mixed raw vegetables (such as endive, cauliflower, carrots,
radishes, and/or fennel), cut into bite-size pieces
Step 3

1–2 lb. mixed pickled vegetables

Serve with dips.
8 oz. mortadella or other pork charcuterie, thinly sliced
Grissini breadsticks, olives, and/or almonds (for serving)
½ lemon
Flaky sea salt
Pistachio and Mint Pesto
Pine Nut and White Bean Dip
 Relish Tray with D.I.Y. Eggs
Pinch of cayenne pepper
8 large eggs, room temperature

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you

Preparation
8 ounces
Step 1 black Cerignola olives
Ingredients 1 cupdill,
Divide smoked almonds
coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic conta
StepFlaky
2 sea salt
Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sau
Step 3
½ bunch dill, large stems removed, divided Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice wa
8 SERVINGS
6 teaspoons coriander seeds, divided Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some
6 teaspoons fennel seeds, nigella seeds, or mustard seeds, divided
2 Fresno chiles, thinly sliced
2½ cups thinly sliced vegetables (such as fennel, scallions, celery,
peeled carrots, and/or peeled beets)
Kosher salt
2 cups apple cider vinegar
⅓ cup light agave nectar
1 cup mayonnaise
¼ cup Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons ground turmeric
 Ham and Cheese FeUillete MAKES 60 PIECES

This flaky pre-made dough comes frozen, and it’s best to let it thaw Preparation
slowly overnight in the refrigerator to prevent splitting and cracking when rolling out.
Step 1
Roll out 1 package of puff pastry on a floured surface to a 16x12" rectangle. Transfer to a
parchment-lined rimmed baking sheet and chill while you roll out remaining sheet of
pastry. Transfer to another parchment-lined rimmed baking sheet and chill both sheets of
pastry until cold, about 15 minutes.

Step 2
Transfer parchment with pastry to a clean surface. Spread ¼ cup mustard evenly over 1
sheet of pastry, leaving a ½" border around the edges. Layer ham, then cheese over
mustard. Fold border of pastry up over edge of filling. Brush edges lightly with water.
Arrange remaining sheet of pastry on top, then trim edges with kitchen shears or a sharp
Ingredients knife so top layer fits over bottom with no overhang. Crimp edges with a fork. Using
parchment, slide pastry back onto baking sheet. Chill, uncovered, at least 30 minutes.

Step 3
2 14–17-oz. packages puff pastry, thawed overnight in refrigerator Preheat oven to 400°. Lightly beat egg and cream in a small bowl to blend. Brush egg wash
evenly over puff pastry. Cut thin slits in a decorative pattern into top of pastry to allow
All-purpose flour (for surface) steam to escape. Bake feuilleté, rotating pan halfway through, until puffed and deep
¼ cup Dijon mustard, plus more for serving golden brown, 30–35 minutes. Let cool slightly before cutting into 1½" squares. Serve
warm with additional mustard alongside.
8 oz. cooked ham, thinly sliced
4 oz. Swiss cheese, thinly sliced Step 4
1 large egg Do Ahead: Feuilleté can be assembled 12 hours ahead. Cover with plastic wrap and keep
chilled.
1 tsp. heavy cream
 Broccoli and Garlic-Ricotta Toasts with Hot Honey
6 SERVINGS

Preparation

Step 1
Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread
slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil.
Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli
and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp.
oil. Season generously with salt and toss to combine.

Ingredients Step 2
Place broccoli on top rack and bread on bottom rack and roast until bread is
1 baguette, sliced ½" thick on a diagonal (about 12 slices) golden brown and crisp, 10–12 minutes. Remove bread from oven and continue
to roast broccoli and garlic, tossing once, until broccoli is browned all over and
6 Tbsp. extra-virgin olive oil, divided garlic is tender, another 15–20 minutes. Let cool slightly.
1 head of broccoli, stem peeled, stem and florets chopped into ½"
Step 3
pieces Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
1 head of garlic, cloves separated
Step 4
Kosher salt As soon as garlic is cool enough to handle, squeeze cloves out of their skins and
1 Tbsp. honey mash in another small bowl to form a paste. Add ricotta and mix well; season
with salt and black pepper.
1 Tbsp. white wine vinegar
½ tsp. crushed red pepper flakes Step 5
Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter
1½ cups fresh ricotta and drizzle with honey mixture.
Freshly ground black pepper
 Marinated Manchego 8 SERVINGS

Preparation
Step 1

Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasio
Remove from heat and add rosemary sprigs. Season with salt and let cool.

Step 2
Ingredients
Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat chees
1 head of garlic, cloves separated and peeled (about 12 cloves)
Step 3
1 small orange, quartered through stem end, thinly sliced crosswise,
seeds removed
½ cup extra-virgin olive oil
3 sprigs rosemary
Do Ahead: Cheese can be marinated 3 days ahead. Keep chilled.
Kosher salt
1 lb. young Manchego cheese, cut or broken into ¾" pieces
 Pimiento Cheese Crackers 8 SERVINGS

butter lend a decent amount of fat, so their

uth texture keeps you coming back for more. Preparation
Step 1
Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should
do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3
pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6
pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick
together when squeezed in your hand. If not, pulse in another tablespoonful of ice
water.

Step 2
Ingredients Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently
sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into
12 oz. sharp cheddar, coarsely grated (about 4 cups) dough to adhere, until completely coated. Discard any sesame seeds that don’t stick.
Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
1 cup plus 2 Tbsp. all-purpose flour
1½ tsp. kosher salt Step 3
¼ tsp. cayenne pepper Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp
¼ cup chopped jarred pimiento peppers knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined
baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker
5 Tbsp. chilled unsalted butter, cut into pieces 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet
3 Tbsp. white or black sesame seeds front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool
on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a
fresh parchment-lined baking sheet.
 Mortadella Moments

Preparation
Step 1
8 SERVINGS
Holding a bread knife parallel to a cutting b oard, slice
focaccia in half. Spread cut sides with mayonnaise and cut
each half into 2" squares. Working one at a time, drape mortadella onto
Ingredients
1 8x8" piece of focaccia

Mayonnaise (for spreading)

2 lb. very thinly sliced mortadella

16 peperoncini, halved or quartered if very large

 Figs with Bacon and Chile 8 SERVINGS

This figs recipe is sweet, salty, sticky, and acidic—everything you

Preparation
want in a one-bite appetizer.
Step 1

Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until
brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small

bowl.

Ingredients Step 2

5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to
skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a
½-inch pieces single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly
softened and caramelized, about 5 minutes.
3 tablespoons pure maple syrup
Step 3
8 ripe fresh figs, halved lengthwise
Arrange figs cut side up on a platter and press pieces of bacon onto the surface of
2 tablespoons sherry vinegar or red wine vinegar
each fig.
½ teaspoon crushed red pepper flakes, finely chopped
Step 4

Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer
 Onion-Dip Potato Chips 8 SERVINGS

We made these homemade onion-flavored chips to be even more addicting than the s

Preparation
Ingredients
Step 1
2 Tbsp. onion powder
1 Tbsp. garlic powder Preheat oven to 425°. Grind onion powder, garlic powder, red pepper
¾ tsp. crushed red pepper flakes
½ tsp. kosher salt flakes, and salt in spice mill until red pepper flakes are finely ground.
1 8-oz. bag kettle-cooked salted potato chips Transfer to a small bowl and set aside.
¼ cup extra-virgin olive oil
⅓ cup finely chopped dill Step 2
1 lemon
Freshly ground black pepper Spread out potato chips on a rimmed baking sheet. Bake, tossing
halfway through, until deep golden brown, about 5 minutes.
SPECIAL EQUIPMENT
Step 3
A spice mill

Transfer potato chips to a large bowl and drizzle with oil. Sprinkle
reserved spice mixture over and add two-thirds of dill. Finely zest
lemon over chips. Sprinkle with lots of black pepper and toss to coat
(do all this while the chips are still warm so they absorb
the flavors of the spice mixture). Taste and season with
more salt if needed.

Step 4

Transfer chips to a platter and top with remaining dill and

more black pepper.
 10
Appetizer
Recipe
Gervin C. Parale
Grade 9 -
Molave TLE