Dips and Dunks, Dits and Doots

As much as I enjoy cooking, I find myself uninspired when it comes to making appetizers or hors d’oeuvres. In fact, I’m slightly impatient with the whole custom of eating just before sitting down at the table (though I always eat whatever is passed around). Perhaps the ‘40s-era custom of accompanying the pre-meal drinks with a swath of cream cheese in the form of dips and dunks (James Beard use to call these dits and doots) just became too much.

But if you’re going to serve appetizers, at least skip those that are more trouble to make than they are worth. And don’t serve dinner so late that everyone is sated before being seated at the table. Appetizers are only intended to stave off acute hunger pangs and temper drinking on an empty stomach.

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Most people seem to like deviled eggs. They are best when you don’t get too creative with them, such as adding tarragon and other alien flavors. Make sure the yolk filling is blended smoothly.

DEVILED EGGS

4 hard-cooked eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

Salt

Freshly ground pepper

Parsley

Shell eggs and slice in half lengthwise. Remove yolks. In bowl mash yolks with mayonnaise, mustard, salt and pepper to taste until smoothly blended and creamy.

Divide into 8 equal portions and stuff into hollow of each egg white. Sprinkle tops with parsley to taste. Makes 4 servings.

Each serving contains about:

151 calories; 227 mg sodium; 218 mg cholesterol; 13 grams fat; 1 gram carbohydrates; 6 grams protein; trace fiber.

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At the moment, this is my favorite appetizer. It’s a “two for the price of one” recipe. After you serve the zucchini you will have enough garlic olive oil to dress several salads or spike up some sauces. You can substitute broccoli or tiny artichokes for zucchini.

ZUCCHINI, OLIVE OIL AND GARLIC APPETIZER

1 1/2 pounds shiny, firm zucchini

Kosher salt

1 cup olive oil

4 large cloves garlic, each chopped into 4 or 5 pieces

1/4 teaspoon hot pepper sauce

Trim stem and root end of zucchini and cut into pieces about 3/4 inch long. In pot cook zucchini in boiling salted water until firm but slightly tender, about 1 1/2 minutes. Drain and set aside.

Pour olive oil into bowl large enough to hold zucchini. Add garlic and hot pepper sauce. Stir to mix. Season hot zucchini generously with salt to taste. Add to olive oil marinade and toss to coat. Cover and set aside at room temperature (in refrigerator if making day ahead). Stir every few hours until serving time.

Remove zucchini from marinade. Adjust seasonings to taste. Serve at room temperature with napkins. Makes 5 servings.

Each serving contains about:

118 calories; 200 mg sodium; trace cholesterol; 11 grams fat; 5 grams carbohydrates; 2 grams protein; 0.65 gram fiber.

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This tastes far better than it reads.

GARLIC SWISS CHEESE SPREAD

1/2 cup mayonnaise

2 cloves garlic, peeled and finely chopped or put through garlic press

2 cups grated Swiss cheese

2 tablespoons finely chopped parsley

Crackers

In bowl mix mayonnaise and garlic thoroughly with Swiss cheese, using enough mayonnaise to make spreadable. Put mixture into bowl just large enough to contain ingredients, cover with plastic wrap and refrigerate.

When ready to serve, turn out onto platter and form into mound using hands. Sprinkle with parsley and surround with crackers. Makes 2 1/2 cups.

Each tablespoon contains about:

27 calories; 32 mg sodium; 5 mg cholesterol; 2 grams fat; 1 gram carbohydrates; 1 gram protein; trace fiber.