Study these birds carefully, then figure out what to do. That's what Tricia did.
Friends of ours make jewelry and so Trish thought it would be a good idea to throw a martini/jewelry party today to give everyone a head start on their holiday shopping.
Choosing the signature martini of the day was easy: Fall Harvest Martinis (recipe to follow in another post). But picking the right appetizers to serve took some time. Trish found this idea for penguin olives. It didn’t come with any instructions so she studied the photo and then used her imagination to assemble them herself.
She bought extra-large pitted olives and small pitted olives to make the body; stuffed the extra-large olives with cream cheese; cut feet and beak out of carrots; and tied a scarf with chives. And the whole thing is held together with toothpicks.
Twenty-five years ago hummus was not readily available in most supermarkets so I used to make it myself. The home-made is better.
For the hummus, I decided to go old school. In the ’80s before hummus was readily available at most supermarkets I used to make my own following a recipe from Gourmet Magazine. I also made my own pita chips. Both taste better than store bought and are worth the effort.
TO MAKE THE PITA CHIPS:
For the pita chips split pita bread into two large rounds, brush on some extra-virgin olive oil and sprinkle with kosher salt.
Cut them up into triangles, put them on a cookie sheet and cook at 400 degrees in an oven for about five minutes. Make sure you cut them up into triangles before you cook them. If you try doing it after they’re cooked, they’ll crumble.
Check on them every minute or so as they tend to burn quickly.
TO MAKE THE HUMMUS:
For the hummus, follow this recipe from the October, 1988 edition of Gourmet Magazine.
The recipe for the Fall Harvest Martinis will be posted in the next few days.
Find more recipes in the Recipe section.