For starters, that stop the show don't hold the mayo

November 11, 1992|By Dotty Griffith | Dotty Griffith,Dallas Morning News

Beginnings can stop people more often than endings. So it is with appetizers, says author and cooking teacher Betty Rosbottom. Starters, whether for a meal or a party, are the course that people need the most help with, she says.

Her book, "First Impressions," (William Morrow, $20), answers that need, with recipes for a range of appetizers.

Many of the recipes rely on convenience products.

"I have no guilt about a good store-bought product," says Ms. Rosbottom, whose cooking and food career began in Columbus, Ohio. 2Curried apricot mayonnaise with turkey and grapes Makes 8-to-10 servings.

1 cup mayonnaise

1 teaspoon curry powder

3 tablespoons apricot preserves

1 1/2 pounds smoked turkey, cut into 3/4 -inch cubes

1 small bunch red seedless grapes

1 small bunch green seedless grapes

Combine mayonnaise, curry powder and apricot preserves in mixing bowl. Make up to 2 days ahead and refrigerate, covered.

Place 1 piece of turkey and a grape or two, either color, on 6-inch wooden skewers, up to 1 or 2 hours ahead. Cover with plastic wrap and refrigerate.

To serve, place a bowl of the mayonnaise on a large serving platter. Surround the bowl with skewers of grapes and turkey.

* Golden apple half-moon Makes 72 servings.

3 large Golden Delicious apples, unpeeled

juice of 1 large lemon

0$ honey-mustard mayonnaise (recipe


5 to 6 ounces baked ham very thinly sliced and cut into 1-inch-wide strips

2 large bunches thin chives, cut into 3-inch lengths

Stem, halve and core the apples, then cut each half into 12 wedges. You will have 72 slices. Place in a bowl and toss with the lemon juice.

To assemble the half-moons, spread the mayonnaise on one side of each ham strip. Place 2 chives pieces on top of each apple slice and wrap a ham strip, mayonnaise side down, around the middle of each slice. Press gently to adhere. The apples can be assembled 2 to 3 hours ahead. Cover and refrigerate.

To serve, arrange the apples in overlapping, diagonal rows on a serving tray.

Honey-mustard mayonnaise Combine 2/3 cup mayonnaise, 2 teaspoons honey mustard and 4 teaspoons minced scallions. Mix well.

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