CUISINE
Summer Bites
This is No Small Matter
By Tina Miller Photography by Alison Shaw
With party season at full throttle small bites, hors d’oeuvres, tapas and appetizers are part of the summer diet. Both definitions of tapas, from Spain and hors d’oeuvres from France say they both are served with cocktails or aperitifs. Whether you are attending a wedding, cookout, non-profit event under a tent, potluck, family reunion or dinner party, small bites are everywhere. Even restaurants have beefed up their small bites or appetizers menu. This has become my favorite way to eat this, small portions of a few tasty treats and, no big commitment to a giant piece of meat or fish.
Cocktail parties have come along way from a plate of Ritz crackers and a chunk of cheddar cheese. These days when you head to a cocktail party you can assume there will be real food, small bites, tapas, hors d’oeuvres. Some parties will serve enough just to satisfy you until your final destination, dinner. Other cocktail parties are the final destination “heavy on the hors d’oeuvres”
If you happen to be throwing one of these fabulous summer get togethers, the party menu could include a variety of meat choices. Try lemon, garlic and rosemary marinated grilled mini lamb chops, usually called lamb lollipops. Also serve at least 1-2 vegetarian choices, maybe a warm goat cheese stuffed Cremini mushroom with melted leeks. And since we are on the Vineyard – plenty of seafood.
Small bites, tapas and hors d’oeuvres should literally be one to two bites in size. Each should be a creative surprise, that is beautiful and visually intriguing, then incredibly flavorful leaving you wanting another. With this type of party it is great to have a few stationary choices as well, fruit and fabulous cheeses with olives, cured sausage, breads and crackers. Also remember creative vegetable crudités with asparagus, strips of bright red and yellow bell peppers, the usual carrots, cauliflower and slightly blanched broccoli with a lemon basil aioli for dipping.
Okay this all sounds great, but here is the down side. Small bites are usually labor intensive which means if you are hiring a caterer it can be on the expensive side, usually charging per hors d’oeuvres, per person. If you are hosting, it can be some time in the kitchen. It is all worth it. A party with small bites, good drinks and great friends who move around following moving plates of food all night keeps things festive and very social.
The recipes I am including are all seafood, my favorites, and many can be prepped in the morning and heated and served quickly. I do think a great party should have a finale, so I have added one: watermelon and champagne parfaits.
For a party of 50 I would have 6-8 different hors d’oeuvres and think about 3-5 of each per person if you are feeding everyone for the night.
Seared yellow fin tuna with cilantro mayo and crispy wontons
This is another hors d’oeuvre that can and should be made up ahead of time. You want to sear the tuna and let it sit to cool before slicing. Beautiful yellow fin tuna is plentiful in the summer. I find coating the top and bottom of the tuna with a spice mix like teriyaki spice gives a great dark crust on the outside, leaving the inside nice and rare. Fresh wonton sheets are available on Island at many markets.
1 1/2 lb sushi, or sashimi-grade yellow fin tuna, preferably one big steak
¼ cup spice mix
¼ cup canola oil
¼ cup pickled ginger, drained
CILANTRO MAYO
¾ cup mayo prepared is fine
1 garlic clove, minced
2 Tablespoons fresh cilantro leaves, chopped
grated zest one line
2 tablespoons fresh lime juice
salt & pepper
Combine all ingredients and mix well
CRISPY WONTONS
1- quart canola oil
10-wonton wrappers, each cup corner to corner to make 4 triangles
Heat oil to 350-375 degrees
Cook wontons in batches of 4-5 triangles at a time. Drop carefully in hot oil and turn to cook evenly. Remove and drain on brown paper bag or paper towel.
Top each wonton with chilled tuna slice, ginger and cilantro mayo.
Cocktail parties have come along way from a plate of Ritz crackers and a chunk of cheddar cheese. These days when you head to a cocktail party you can assume there will be real food, small bites, tapas, hors d’oeuvres. Some parties will serve enough just to satisfy you until your final destination, dinner. Other cocktail parties are the final destination “heavy on the hors d’oeuvres”
If you happen to be throwing one of these fabulous summer get togethers, the party menu could include a variety of meat choices. Try lemon, garlic and rosemary marinated grilled mini lamb chops, usually called lamb lollipops. Also serve at least 1-2 vegetarian choices, maybe a warm goat cheese stuffed Cremini mushroom with melted leeks. And since we are on the Vineyard – plenty of seafood.
Small bites, tapas and hors d’oeuvres should literally be one to two bites in size. Each should be a creative surprise, that is beautiful and visually intriguing, then incredibly flavorful leaving you wanting another. With this type of party it is great to have a few stationary choices as well, fruit and fabulous cheeses with olives, cured sausage, breads and crackers. Also remember creative vegetable crudités with asparagus, strips of bright red and yellow bell peppers, the usual carrots, cauliflower and slightly blanched broccoli with a lemon basil aioli for dipping.
Okay this all sounds great, but here is the down side. Small bites are usually labor intensive which means if you are hiring a caterer it can be on the expensive side, usually charging per hors d’oeuvres, per person. If you are hosting, it can be some time in the kitchen. It is all worth it. A party with small bites, good drinks and great friends who move around following moving plates of food all night keeps things festive and very social.
The recipes I am including are all seafood, my favorites, and many can be prepped in the morning and heated and served quickly. I do think a great party should have a finale, so I have added one: watermelon and champagne parfaits.
For a party of 50 I would have 6-8 different hors d’oeuvres and think about 3-5 of each per person if you are feeding everyone for the night.
Seared yellow fin tuna with cilantro mayo and crispy wontons
This is another hors d’oeuvre that can and should be made up ahead of time. You want to sear the tuna and let it sit to cool before slicing. Beautiful yellow fin tuna is plentiful in the summer. I find coating the top and bottom of the tuna with a spice mix like teriyaki spice gives a great dark crust on the outside, leaving the inside nice and rare. Fresh wonton sheets are available on Island at many markets.
1 1/2 lb sushi, or sashimi-grade yellow fin tuna, preferably one big steak
¼ cup spice mix
¼ cup canola oil
¼ cup pickled ginger, drained
CILANTRO MAYO
¾ cup mayo prepared is fine
1 garlic clove, minced
2 Tablespoons fresh cilantro leaves, chopped
grated zest one line
2 tablespoons fresh lime juice
salt & pepper
Combine all ingredients and mix well
CRISPY WONTONS
1- quart canola oil
10-wonton wrappers, each cup corner to corner to make 4 triangles
Heat oil to 350-375 degrees
Cook wontons in batches of 4-5 triangles at a time. Drop carefully in hot oil and turn to cook evenly. Remove and drain on brown paper bag or paper towel.
Top each wonton with chilled tuna slice, ginger and cilantro mayo.