Healthy Holiday Appetizers

Chefs William Idell and Michael Makuch, both instructors in the Culinary Nutrition department presented easy and appealing appetizer ideas.

Pumpernickel Toast topped with Goat Cheese, Hazelnuts, Pear and Fig Preserves
Yield: 20 pieces

Ingredients:

4 slices pumpernickel bread
3/4 cup goat cheese (chevre)
1/4 cup hazelnuts, toasted and chopped
1 Bartlett pear, thinly sliced
3 teaspoons fig preserves
2 teaspoon chives, chopped

Method of Preparation:

1. Cut the bread in rectangles (2 x 1 inch) and lightly toast.
2. Spread the bread with the goat cheese, putting slightly more on one end of the bread.
3. Coat the goat cheese with a light layer of hazelnuts.
4. Place a slice of pear over the cheese and nuts.
5. Finish with a small dollop of fig preserve, and garnish with chives.

Nutritional Analysis:

Calories 55 Cholesterol 5mg Sugar 2g
Calories from fat 25 Protein 2 g Dietary Fiber 1g
Fat 3 g Carbohydrate 5 g Sodium 75 mg

Stuffed Endive with Harvest Couscous

Yield: 16 pieces

Ingredients:

1 cup orange juice
1 cups whole wheat couscous
1/4 cup Granny Smith apples, diced
1/4 cup dried cranberries
1/4 cup onions, diced
1/4 cup butternut squash, diced
1/4 cup Bell peppers, diced
1 teaspoon garlic, minced
1 teaspoon olive oil
Salt, to taste
Pepper, to taste
1 head red or white Belgian endive, washed, peeled, and trimmed

Method of Preparation:

1. In a sauce heat orange juice to a simmer.
2. Add couscous remove from heat and let stand for five minutes.
3. In a skillet heat oil on medium heat.
4. Add onion, pepper, and garlic and sauté until onions are translucent.
5. Add squash, apples and cranberries continue to sauté until squash is tender.
6. Fluff couscous with a fork and add cooked couscous to the skillet.
7. Adjust seasonings with salt and pepper, and allow mixture to cool.
8. Fill endive leaves with harvest couscous.
Chef notes: Garnish each boat with a fresh chive.

Nutritional Analysis:
Calories 60 Cholesterol 0mg Sugar 2g
Calories from Fat 5 Protein 2g Dietary Fiber 1g
Fat 0g Carbohydrate 13g Sodium 15mg

Tandoori Chicken Salad on English Cucumber
Yield: 20 pieces

Ingredients:

For the marinade
3 teaspoons fresh cilantro leaves, washed and dried
2 tablespoons lemon juice, fresh squeezed
2 teaspoons fresh garlic, minced
3 teaspoons vegetable oil
1/2 teaspoons salt
2 10-ounce chicken breasts, boneless, skinless

For the Tandoori dressing
3/4 cup plain low fat yogurt
1/4 teaspoon fresh ginger, minced
1/4 teaspoon chili paste
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/4 teaspoon smoked paprika
1 teaspoon fresh cilantro
3/4 teaspoon honey
1/2 teaspoon Kosher salt

1 English cucumber, sliced into 20 thin slices
10-15 red grapes
1 Granny Smith apple

Method of Preparation:
1. For the chicken marinade, mix the cilantro, lemon juice, garlic, oil and salt.  Add the chicken and allow to marinate for at least 1/2 hour in the refrigerator.
2. Roast the chicken at 350 degrees F for 10-15 minutes until cooked through and a minimal internal temperature of 165 degreesF is reached.
3. In a small mixing bowl, mix the yogurt, ginger, chili paste, turmeric, garam masala, paprika, cilantro, honey and salt. Taste and adjust the seasoning if necessary.
4. Finely dice the chicken and toss with the tandoori dressing.
5. Score the cucumber with a zester and cut into thin (1/4 inch) cross sections on a slight angle.
6. Cut the grapes into thin rounds, and cut the apple into thin strips.
7. Assemble by placing about 1 teaspoon of the chicken salad on top of the cucumber. Top with the grapes and apple.

Nutritional Analysis
Calories 35 Cholesterol 10 mg Sugar 1 g
Calories from fat 10 Protein 4 g Dietary Fiber 1g
Fat 1 g Carbohydrate 2 g Sodium 110 mg

Healthy Holiday Culinary and Cocktail Ideas
Johnson & Wales University chefs joined Barbara Morse Silva Health Check 10 Reporter for a check at what’s cooking in the kitchens of the College of Culinary Arts. They shared tips and techniques for preparing and serving holiday cocktails, appetizers and desserts – all with moderation and good health in mind. The following information is courtesy of Johnson & Wales University and cannot be reprinted or used without permission.