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CyberCelebration Snacks

Hot Seafood Spread
Makes 3 Cups

2 pkgs. (8 oz. Each) cream cheese, softened
1 pkg. Crab meat (faux or authentic) flakes
2 Tbsp. Finely chopped green onions
½ cup bottled horseradish sauce
½ cup sliced almonds Paprika (optional)

1. Beat cream cheese until smooth, 1 to 2 minutes.
Blend in remaining ingredients except almonds and paprika.
2. Spread mixture in 9-inch pie plate. Top with almonds and
sprinkle with paprika.
3. Bake uncovered at 375 for 20 minutes.
Serve with assorted crackers or vegetables.

Jicama Sticks with Chile Powder and Lime
Serves 6
A jicama is a tuber with a clean, crisp texture and a sweet, mellow flavor.

1 1 1/2-to-2-pound jicama
Juice of 2 limes
Chile powder to taste

1. Cut jicama in half crosswise. Cut each half into 1/2-inch-thick slices,
then cut slices into 1/2-inch-long spears.
2. Trim off skin. Refrigerate until needed.
3. About an hour before serving, bathe spears in lime juice
and sprinkle with chile powder. Serve chilled.

CyberCelebration Cuban Sandwiches
SERVES 6

The sandwiches can be made several hours
ahead of time and kept wrapped in plastic until
you're ready to cook them.

2 thin loaves of French bread
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/4 pound thinly sliced Swiss cheese
2 large kosher or dill pickles, thinly sliced lengthwise
¼ pound thinly sliced baked ham
1 tablespoon unsalted butter

1. Split breads and spread with mustard and
mayonnaise. Layer two halves with cheese,
pickle, and ham; top with remaining halves.
2. In a heavy skillet, heat ½ tablespoon butter over
medium heat Cut one sandwich on an angle into 3 or 4 pieces to fit in pan.
3. Place in pan, cover with foil, and place a slightly smaller heavy
skillet on top.
4. Place a full teakettle or other heavy object in the
skillet to weight the sandwiches.
5. Cook until bread is brown and crisp, about 3 minutes.
6. Turn and cook the same way until crisp on
other side and cheese is melted, about 2 more minutes;
7. Wrap in foil to keep warm.
8. Melt remaining butter; repeat process with remaining sandwich.
Let cool for a minute or two before cutting diagonally into bite-size pieces

WONTON TARTS
SERVES 4

Look for wonton wrappers in the refrigerated or
freezer section of your supermarket.

4 tablespoons unsalted butter
8 wonton wrappers, three inches square
½ cup sugar
2 teaspoons freshly squeezed lemon juice
½ cup sour cream
6 ounces grapes, such as champagne or green, sliced 10 half

1. In a large skillet, melt butter over medium-low hear.
2. Add four wontons, and fry, turning often, until they just begin to get crisp,
about 3 minutes.
3. Remove wontons from skillet, and transfer to a platter.
Repeat with remaining four wontons.
4. Sprinkle skillet with the sugar, add four of the partially cooked
wontons, and cook until sugar begins to caramelize.
5. Add lemon juice, and cook the wontons turning often, until crisp and generously
coated with caramel, 2 to 3 minutes.
6. Remove the wontons to a platter, and repeat process with remaining four wontons.
7. Transfer the wontons to a platter, and let stand to cool.
8. Place 1 tablespoon of sour cream on top of each wonton, and
arrange six to eight grapes on each.
Serve immediately.

Parmesan Cookies
M A K E 1 8

6 tablespoons all-purpose flour
4 tablespoons (1/2 stick) butter, chilled
4 tablespoons grated Parmesan, preferably imported Reggiano
2 cloves Stewed Garlic in Oil, drained
Pinch of salt

1. Process all ingredients in a food processor until a dough is formed.
2. Roll into a log about 1 ½ inches in diameter, wrap in
plastic, and chill until firm, about 1 hour
3. Heat oven to 350o. Slice dough ¼ inch thick;
place 2 inches apart on a parchment lined baking sheet.
4. Bake for 10 minutes, or until golden brown.
Cool on a wire rack.

Spirited Apricot Brie
Makes 6 appetizer servings

½ cup apricot jam
1 tablespoon grated orange peel
1 tablespoon brandy or orange juice
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about ½ lb.)
Thin baguette slices or water crackers

1. Mix jam, orange peel, brandy, lemon
juice and cinnamon in a shallow microwave-safe
serving dish just large enough to also hold the brie.
2. Cover apricot sauce and heat in a microwave oven at
full power until sauce begins to bubble, 1 to 1 ½ minutes.
3. Set brie in apricot sauce. Return to microwave oven
and cook, uncovered, until the cheese is hot and slightly
melted about 1 minute; check at 20-second intervals.
4. Scoop cheese and apricot sauce onto baguette slices.

For Guests with a Sweet Tooth