Dinner Party Starters
Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.
Baked Sheep’s Milk Ricotta with Dried Persimmons
This recipe, from A Rake’s Progress, is inspired by Gjerde’s relationship with local makers and purveyors. Hoshigaki are Japanese persimmons that have been dried and massaged to evenly distribute their sugars. Gjerde shaves them and scatters them over baked ricotta to make an indulgent but healthy snack.
Super-ripe tomatoes and grilled apricots get spooned over creamy ricotta in these open-face sandwiches from F&W's Justin Chapple.
Crab Cakes with Horseradish Cream
These classic crab cakes are easy to make, as is the tangy horseradish cream.
Sea Scallop Lollipops
Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Boston chef Matt Jennings.
White Anchovy Toasts with Parsnip Butter
Boston chef Matt Jennings spreads creamy, rich parsnip butter on crunchy toasts, then tops them with tangy anchovies for an excellent hors d'oeuvre.
Raw Oysters with Cava Mignonette
The secret to Boston chef Matt Jennings's four-ingredient mignonette is cava, the Spanish sparkling wine.
Chicken Liver Pâté with Green Peppercorns
The richness of this silky pate is balanced by tart green peppercorns. It's even better made a day ahead, making it a convenient starter for any dinner party.
Roasted Beets with Beet Green Salsa Verde
Tyler Florence uses beets and their greens to make this fresh and vibrant dish. If you can’t find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.
Fennel, Apple and Avocado Crudo
Pink peppercorns (no relation to the black or white variety) are slightly spicy but fruity, with a mild citrus taste. Here, they flavor the salt sprinkled on a supereasy vegetable crudo.