Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

AMANDA & MERRILL'S NOTES: You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. For parties, you can make everything ahead of time, and assemble the skewers and sauce just before guests arrive. - A&M

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work...trust me. - roseinparis

Meatballs

• 1.5 pounds ground beef
  
• 1 egg
  
• 1 small red onion, grated
  
• 1/2 cup chopped mint
  
• 1/4 cup chopped parsley
  
• 2 minced garlic cloves
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1 bunch small seedless grapes, red or green
  

Yogurt Sauce

• 1 cup plain yogurt
  
• 1/4 cup chopped mint
  
• 2 tablespoons grated lemon zest
  
• 1 minced garlic clove
  
• salt and pepper to taste
  

For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.

In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.

Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.

Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.

Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Makes 6 servings

by roseinparis, from Food 52

Smoked Salmon on Black Bread with Sweet Butter

Serve these festive canapes with sparkling wine.

• 4 slices firm, dark Westphalian black bread or warm thin-sliced toast
• 2 tablespoons unsalted butter, softened
• 4 ounces thin-sliced smoked salmon
• Fresh dill sprigs, watercress leaves, or other small fresh herb or salad leaf

1. Spread the bread with a thin layer of the softened butter. Arrange the salmon over the buttered bread in a single layer, cutting the salmon to fit.

2. Cut the bread into four small squares. Garnish each with a leaf of your chosen garnish.

Serves 4

From Fresh & Fast by Marie Simmons

Chickpea Puree with Lemon and Mint

Hummus alternative without tahini. Serve with crudite, crostini, or pita chips.

• 1 15 1/2-ounce can chickpeas, rinsed and drained
• 1/3 cup fresh lemon juice
• 2 garlic cloves, pressed
• 1/2 teaspoon salt, or to taste
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 3 tablespoons cold water
• 1 teaspoon finely chopped parsley
• 1 teaspoon finely chopped mint
• Sprinkling of cayenne pepper

1. Coarsely puree the chickpeas, lemon juice, garlic, and salt until smooth. Gradually add 1/3 cup oil in a thin, steady stream. Then add the water and puree until the chickpeas are smooth and fluffy. Scrape into a shallow bowl and smooth the top with a rubber spatula.

2. Sprinkle the top with the herbs and cayenne; drizzle with the remaining 1 tablespoon oil.

Makes about 3 cups

From Fresh & Fast by Marie Simmons

Ricotta Cheese Spread with Lemon and Herbs

Draining the ricotta removes excess moisture, resulting in a stiffer, more spreadable mixture, but if you are in a hurry, the recipe works just fine without draining the cheese or draining it for less time. You could also use goat cheese, which does not require draining. Vary the fresh herbs depending on availability. Substitute dill, parsley, rosemary, or oregano, or a mix. Remember that the intensity of fresh herbs varies. Add small amounts, taste, and then add more.

• 15 ounces whole-milk or part-skim ricotta
• 1 garlic clove, pressed
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh thyme leaves
• Pinch salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 basil leaves, chiffonade, for garnish

1. Empty the container of ricotta into a strainer and place over a bowl. Cover and refrigerate for at least 4 hours or overnight. Alternatively, drain at room temperature for 1 hour.

2. Combine the drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, the salt, and a grinding of pepper; stir until blended. Mound into the center of a shallow bowl and drizzle with the oil. Sprinkle the remaining lemon zest and thyme on top. Garnish with the basil chiffonade.

3. Serve with crackers, crostini, or crudite.

Adapted from Fresh & Fast by Marie Simmons

Curried Pecans

Munch on these with a tall, cool drink or sprinkle over chicken salad, stir-fried green beans, or a mixed green salad.

• 2 cups (8 ounces) large pecan halves
• 2 tablespoons unsalted butter, cut into small pieces
• 2-3 teaspoons curry powder
• 1/2 teaspoon coarse salt

1. Preheat the oven to 350 degrees F. Spread the pecans in a large, shallow baking pan and dot with the butter. Bake until the butter just melts, about 5 minutes.

2. Remove from the oven and sprinkle with the curry powder and the salt. Stir to coat.

3. Bake, stirring often, until the pecans are toasted and coated with the butter and curry, 10 to 15 minutes. Cool; store in an airtight container in a cool place.

Makes 2 cups

From Fresh & Fast by Marie Simmons

Adzuki Bean Hummus

• 1.5 cups cooked adzuki beans
• 2 cloves garlic
• 1/3 cup sun-dried tomatoes
• 1 tbsp olive oil
• Sea salt and pepper to taste
• Tamari or almond butter

Place all ingredients in a food processor and process until desired consistency. Use as a dip for crudite like carrots.

from I Like Granola

Herbed Cream Cheese

• 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh basil
• 2 tsp. chopped fresh chives
• 1 clove garlic, minced

MIX all ingredients except crackers; cover.

REFRIGERATE at least 1 hour.

Smoked Fish Over Creamy Cabbage

• 1/2 small head white cabbage
• 1/2 cup cream
• 4 tablespoons butter, divided
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon rind
• 8 ounces smoked fish (trout, salmon, finnan haddie, sturgeon, sable), bones removed, broken into small pieces
• 2 tablespoons chopped fresh parsley
• 1/2 lemon, thinly sliced

1. Bring a large pot of lightly salted water to a boil. Quarter cabbage and remove center core; cut into 1/2" strips. Cook cabbage 10 minutes. Drain well and pat dry.

2. Melt 2 tablespoons butter in a large saute pan over medium heat. Add cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream; add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.

3. Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3 minutes over low heat. Melt remaining butter in a small, microwave-safe cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.

nutrition per serving: Carbohydrates: 3 grams, Net Carbs: 2 grams, Fiber: 1 grams, Protein: 9 grams, Calories: 141

from Atkins for Life

Yield: 8 appetizer servings

Bruschetta with White Beans and Cheese

• 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over
• 2 celery stalks, halved
• 2 carrots, halved
• 2 onions, halved
• 1 teaspoon ground black pepper
• 4 whole cloves
• 1 bay leaf
• 4 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 4 tablespoons chopped fresh Italian parsley
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 6 1/2-inch-thick slices from large crusty round loaf of white bread
• 3 garlic cloves, halved

Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.

Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)

Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and saute 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread. Sprinkle with remaining parsley.

Sicilian Eggplant Caponata

The intrigue of this lusty relish comes from the interplay of oven-roasted vegetables with sweet (raisins and chocolate) and pungent (anchovies, olives, capers, balsamic vinegar) ingredients. Caponata makes a great hors d'oeuvre simply spread on crackers or pita toasts, an extraordinary condiment for beef or lamb burgers, and a toothsome accompaniment to the roasted meats that warm up autumn menus.

• 1/2 cup golden raisins
• 3/4 cup dry red wine
• 2 ounces bittersweet chocolate, shaved or chopped into bits
• 3 medium eggplants, peeled and cut into 1/2-inch slices
• 2 large onions, cut into 1/2-inch slices
• 1/2 cup olive oil
• 1 can (28 ounces) plum tomatoes
• 3 tablespoons drained capers
• 5 anchovy fillets, minced
• 1 cup Calamata olives, pitted and sliced
• 1 jar (5 1/2 ounces) pitted Spanish olives, drained and sliced
• 1 jalapeno chile, stemmed, seeded, and minced, or more to taste
• 1/4 cup balsamic vinegar
• 1/2 cup shredded fresh basil leaves
• salt and freshly ground pepper to taste

1. The day before serving, place the raisins in a small saucepan and cover with the wine. Bring to a simmer over medium heat, add the chocolate, and stir until just melted. Set the mixture aside.

2. Preheat the oven to 400F.

3. Brush the eggplant and the onion slices with the olive oil and place in separate large roasting pans. It is all right if the vegetables overlap a little bit. Roast the vegetables in the oven, turning once, until they are soft and lightly blistered, 25 to 30 minutes. Cool until easy to handle.

4. Meanwhile, drain the juice from the tomatoes into a large mixing bowl. Stir the raisin mixture into the juice. Chop the tomatoes and add along with the capers, anchovies, olives, and jalapeno chile.

5. Chop the roasted eggplant and onion into coarse chunks and add them to the tomato mixture. Finally add the vinegar and basil and season with salt and pepper. Cover and let the mixture mellow overnight in the refrigerator. Serve at room temperature or slightly warmed. The relish will keep up to two weeks in the refrigerator.

Makes 12 cups

from Cold Weather Cooking

Jalapeno Johnnycakes Topped with Smoked Fish

• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 egg
• 1 cup low-fat milk
• 2 tablespoons finely chopped, seeded jalapeno chiles
• 4 tablespoons finely chopped scallions (about 4 scallions)
• 1 tablespoon olive oil
• 1 teaspoon liquid hot sauce such as Tabasco
• 1 cup corn kernels (thawed frozen is fine)
• 1 tablespoon butter
• approximately 60 small pieces (the size of a quarter) smoked salmon, arctic char, smoked shrimp or scallops

1. Whisk together the cornmeal, flour, baking powder, cumin, oregano, and salt in a bowl.

2. In another bowl, whisk the egg with the milk. Whisk in the jalapenos, 2 tablespoons of the scallions, oil, and hot pepper sauce. Gently whisk the egg mixture into the cornmeal mixture. Stir in the corn.

3. Heat the butter in a large skillet or griddle over medium-high heat. Spoon out the batter by half-tablespoons to make pancakes about the size of silver dollars. Cook, turning once, until golden brown and cooked through, about 1 to 2 minutes. Remove to a baking sheet and repeat until batter is used.

4. Serve immediately or reheat in a 375 F oven until just warm. Top each pancake with a piece of seafood, sprinkle with the remaining 2 tablespoons scallions and serve.

from Dishing Up Maine

Yield: 60 pancakes (about 10 servings)

Lamb Sausage Hors d'Oeuvres with Cranberry Chutney

• 1 cup cranberries
• 1/4 seedless orange, cut into chunks
• 1/2 cup sugar
• 1/4 cup orange juice (juice of 1 medium orange)
• 1 tablespoon Balsamic vinegar
• 1 tablespoon chopped fresh thyme, plus sprigs for garnish (optional)
• 1/2 teaspoon dried hot pepper flakes
• 1 pound garlic-flavored lamb sausages or other flavorful fresh sausages
• 1/2 cup red wine
• 1 tablespoon olive oil

1. Pulse the cranberries and orange chunks in a food processor until coarsely chopped.

2. Combine the cranberry mixture with the sugar and orange juice in a medium-size saucepan. Bring to a boil, stirring, and cook over medium heat until the mixture is thickened, about 10 minutes.

3. Remove from the heat and stir in the vinegar, thyme, and pepper flakes. Transfer to a covered container and refrigerate for at least 1 hour to blend flavors, or for up to 4 days. Bring to room temperature before serving.

4. Prick the sausages with a fork in a couple of places and put them, along with the wine and olive oil, in a large skillet. Cover, bring to a boil, and simmer over medium-low heat, turning once, for 5 minutes. Uncover and cook briskly over high heat until the liquid evaporates. Reduce heat to medium and cook, turning several times, until the sausages are browned on the outside and cooked within, about 8 minutes. (Alternatively, you can simmer the sausages in the liquid and then finish them on the grill.)

5. Cut the sausages into 1/2-inch slices, impale each slice on a toothpick, and pass with the cranberry chutney. Garnish with thyme sprigs, if desired.

from Dishing Up Maine

Yield: 8 servings

Citrus-Glazed Mussels

• 3 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 4 anchovy fillets, coarsely chopped
• 1 teaspoon grated lemon zest
• 1/2 teaspoon grated lime zest
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1/4 teaspoon dried red pepper flakes
• 2 pounds mussels, rinsed and debearded if necessary
• 1/2 cup dry white wine
• 1/4 cup chopped flat-leaf parsley
• thin slices of lemon and lime for garnish

To de-beard mussels, pull out the dark threads that protrude from the shell. Do this just before cooking; mussels die when de-bearded.

1. Heat the oil in a medium-sized skillet. Cook the onion in the oil over medium heat until softened, about 5 minutes. Add the garlic and anchovies and cook, mashing the anchovies until they dissolve, for 2 minutes. Stir in the lemon and lime zest and juice and the pepper flakes. (This base can be made a day or so ahead and refrigerated.)

2. Combine the mussels and wine in a large pot. Cover, bring to a boil, reduce the heat to medium, and cook until the mussels open, 4 to 10 minutes, depending on size. Remove the mussels from the pot with a slotted spoon and transfer to a serving bowl.

3. Meanwhile, if the citrus sauce has been refrigerated, reheat in a saucepan. Carefully pour the mussel broth into the citrus mixture, leaving behind the last third or so of the liquid, lest it contain any grit.

4. Pour the sauce over the mussels, sprinkle with parsley, garnish with lemon and lime slices, and serve.

from Dishing Up Maine

Yield: 8-10 appetizer servings

Baked Falafel Balls

• 3/4 c water
• 1/2 c bulgur
• 1 T olive oil
• 1 medium red onion, minced
• 2 cloves garlic, minced (1 t.)
• 1/4 t crushed red chili flakes
• 1 1/4 t. cumin
• 1 1/4 t. coriander
• 1 1/2 c cooked chickpeas
• 1 1/2 T. lemon juice
• 1/4 c + 2 T. dried bread crumbs
• 1/8 c. minced fresh cilantro
• 1/8 c. minced fresh parsley
• salt to taste
• olive oil for spraying

Bring the water to a boil and remove from the heat. Mix in the bulgur. Cover; allow to sit until all the water is absorbed, about 20 minutes.

Heat the olive oil in a small pan. Saute the onion and garlic over medium heat until the onion is translucent. Add the red chili flakes, cumin, and coriander, and saute for 1 minute.

Combine the chickpeas and bulgur in the bowl of a food processor; add the lemon juice, bread crumbs, cilantro, parsley, and salt, and process until just mixed.

Preheat oven to 400F. Allow the mixture to rest for 15 minutes before forming into 2-inch balls. Place the balls onto a lightly oiled sheet pan. Spray the balls with olive oil. Bake for 25 to 30 minutes, until golden, turning the pan once during baking.

Serve stuffed inside pita bread with tahini sauce.

Per Serving: Calories 160; Protein 10g; Carbohydrate 20g; Total fat 8g

Serves 8

From The Whole Foods Market Cookbook, p. 27

Chicks in Blankets

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 3 tablespoons (about) whole grain Dijon mustard
• 4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
• 1 large egg
• 2 teaspoons milk

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.

Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.

Makes 32.

Grilled Salmon and Sweet Potato Cakes

• Grilled salmon fillet*
• 1 sweet potato, peeled and cut into cubes**
• 1 scallion, thinly sliced, white and light green parts
• 1 egg
• fresh lemon juice
• capers and caper juice
• breadcrumbs
• salt and pepper

* I usually have about 1 1/2 cups or so, it's not the whole fillet but just a few inches left after dinner.

** You can of course use a regular potato

1. Flake salmon by breaking apart with your fingers.

2. Boil sweet potato until soft and mushable, but not falling apart. Rinse with cold water.

3. When potato is cool, add to salmon and mix together until incorporated.

4. Add a squeeze of fresh lemon juice, approx. a teaspoon of caper juice, and a teaspoon of capers, salt and fresh ground pepper to taste.

5. Add one egg and mix everything together.

6. Form mixture into cakes, it will be a little loose so handle carefully.

7. Heat skillet with some butter.

8. When pan is hot, coat both sides of cakes with breadcrumbs and place in pan. Cook until browned and firm.

Serve with a side of mayonnaise mixed with a little lemon juice, capers, and caper juice.

from Megnut

Prosciutto-Wrapped Figs with Gorgonzola and Walnuts

• 9 large fresh black Mission figs, stemmed, halved
• 18 1x5-inch thin strips proscuitto (about 3 ounces)
• 3 tablespoons Gorgonzola cheese
• 18 large walnut pieces, toasted

Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 proscuitto strip; place on prepared sheet. Broil until proscuitto chars slightly on edges, about 11/2 minutes. Turn figs; broil about 11/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

VARIATION: warm balsamic reduction drizzled over the top of the figs: melt sugar, add butter, chicken stock and balsamic vinegar; reduce. Delicious!

If fresh figs aren't available, dried black Mission figs can be substituted here; look for ones that are soft and moist.

Serve with Pinot Grigio.

18 hors d'oeuvres servings

Spicy Peanut Dip

• 1 tablespoon vegetable oil
• 1 large shallot, chopped
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1/4 teaspoon dried crushed red pepper
• 1 cup chicken broth
• 1/2 cup creamy peanut butter
• 4 teaspoons fresh lime juice
• 1 tablespoon soy sauce
• 1 teaspoon (packed) brown sugar

Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is tender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar; whisk to blend.

Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoonfuls if needed.

Serve dip chilled or at room temperature with crudités: carrots, celery, jicama, red bell pepper or apples and pears.

makes 1 1/3 cups