750 Best Appetizers: From dips & salsas to spreads & shooters

Judith Finlayson & Jordan Wagman
Robert Rose Publishing (2011)
ISBN 9780778802723
Reviewed by Irene Watson for Reader Views (10/11)


With a book like “750 Best Appetizers,” there is no more excuse of not knowing what to serve at a party.  The recipes range from dinner appetizers to party appetizers where finger foods reign.  It was really difficult to decide which recipes to test for this review; after all, there are 750 of them and I was to pick only three.

For the first test I chose “Carrot Ginger Shooter.”  The caramelized carrots, dried apricots and gingerroot were simmered in chicken broth until reduced.  To that I added agave syrup, cilantro leaves and heavy cream and used the blender to make a smooth puree.  The shooters are served hot and actually made a great appetizer for a dinner party. I served the shooter in a demi-tasse cup topped with crushed peanuts.  Very nice

The center of the book has photographs of some of the recipes.  I liked the simplicity of “Strawberry-Topped Brie” and decided to test it.  The interesting thing is the strawberry slices have to be frozen at least for 2 hours.  The first layer was 1/2 a fig, sliced part up.  I sprinkled it with sugar and broiled for about 4 minutes until the sugar was caramelized. On top of that I placed the frozen strawberry slice and a cube of Brie. This appetizer is meant to be served on a spoon garnished with mint leaf.  The end result was very good, surprisingly good actually.  The only issue I had was with the frozen strawberry; it just didn't seem to do anything for me.  Next time I make this recipe I'll use a fresh slice of strawberry instead.

The third recipe I tested was “Coconut Shrimp with Cilantro-Lime Dipping Sauce.”  The recipe calls for 1 pound of jumbo shrimp (25 pieces) that are peeled and deveined.  Dipped in a mixture of cornstarch, egg whites and shredded coconut the shrimp is fired in a skillet. The dipping sauce is made from lime juice, soy sauce, fish sauce, red chili, garlic, sugar and cilantro leaves.  The combination is very flavorful and certainly adds to the flavor of the shrimp.  The shrimp was crisp and soaked up the dipping sauce very nicely.  Actually, I used this as a main dish accompanied by a side salad and crusty rolls.  I will make this recipe again for the next party I have and as an appetizer.

I’m grateful to have this recipe book especially with the holiday season around the corner.  I will be having several parties and while perusing “750 Best Appetizers,” I tagged quite a few recipes I will be making for them. I didn’t see anything in the recipes that was exotic and needs special ordering; I believe the ingredients can be found in any grocery or specialty store.  If you are looking for a variety of fun recipes that are “different” from the ones you usually see at parties, I encourage you to check this book out.  I can guarantee you will find many more recipes you would like to use than you need.

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