Brie, Shrimp, Chips: Let the Party Begin

Keeping a cocktail party crowd fed is no easy feat. Keeping it well-fed is a perennial challenge.

Dips, though they may be delicious, seem to have had their day. They can be drippy or too thick, not all that manageable, and they lose appeal as people re-dip their vegetables or shrimp.

Instead, try these recipes based on some popular ingredients of holiday parties (Brie, shrimp and chips). You may want to have a baked ham on a side board with rolls and condiments for sandwiches, a tray of pickled vegetables that do not require a dip, spiced seasoned nuts and mixed olives. These selections should suffice for even the pickiest crowd.

MEDITERRANEAN BRIE BITES

Pastry for 1 (9-inch) pie crust

2 red bell peppers, roasted, peeled, diced

12 Kalamata olives, pitted, flesh minced

1 teaspoon dried basil

1 teaspoon red wine vinegar

Freshly ground pepper

1 egg

1/4 cup whipping cream

1 tablespoon Dijon mustard

1/2 cup large watercress leaves

1/2 pound Brie, rind removed, cut crosswise into thin slices

Pat crust into greased 9-inch square pan. Press into place. Pastry will come up sides of pan, to be trimmed after baking. Prick crust.

Bake at 450 degrees until lightly browned, about 10 minutes. Remove from oven. Lower heat to 375 degrees. Carefully trim sides of crust so bottom crust fits snugly in pan.

Combine peppers, olives, basil, vinegar and pepper in bowl. In separate small bowl, beat egg lightly with fork and stir in cream.

To assemble, gently spread mustard evenly on crust. Arrange watercress leaves over mustard. Spoon red pepper mixture over leaves in smooth layer. Arrange cheese slices evenly. Drizzle cream mixture over.

Bake until lightly browned and puffed, about 20 minutes. Set aside at least 2 hours before serving. Use serrated knife or very sharp knife to cut into 25 squares. Can be made a day ahead and refrigerated, covered airtight once cooled. Gently reheat, uncovered, in 300-degree oven for 8 minutes. Use a narrow, flexible spatula to remove first squares. Serve at room temperature.

Makes 10 to 12 servings.

Each of 12 servings contains about:

221 calories; 221 mg sodium; 43 mg cholesterol; 17 grams fat; 12 grams carbohydrates; 6 grams protein; 0.16 gram fiber.

MARINATED VIETNAMESE SHRIMP

1 pound cooked, peeled cocktail-size shrimp (about 30)

1 teaspoon pressed garlic

1/4 cup minced cilantro

1/4 cup minced mint

1/4 cup minced green onion

1/4 cup oil

1/4 cup Asian fish sauce (nuoc mam)

1/2 cup lemon juice

2 1/2 tablespoons sugar

1/8 teaspoon red pepper flakes

For serving, English cucumber slices, Belgian endive leaves, red leaf lettuce

Place shrimp in plastic food bag. Combine garlic, cilantro, mint, green onion, oil, fish sauce, lemon juice, sugar and red pepper flakes in bowl and mix well. Add marinade to shrimp, seal tightly and shake bag to coat shrimp. Chill at least 4 hours or overnight.

To serve, drain shrimp and place on cucumber slices or Belgian endive leaves (if using) or spear with toothpicks. Arrange on lettuce-lined serving dish. Serve chilled.

Makes 10 servings.

Each serving contains about:

122 calories; 306 mg sodium; 41 mg cholesterol; 7 grams fat; 4 grams carbohydrates; 11 grams protein; 0.04 gram fiber.

ITALIAN PASTA CHIPS

12 won ton skins

Olive oil cooking spray

1 egg white

1/2 teaspoon dried oregano

1/3 cup shredded Pecorino cheese

Lay won ton skins in single layer on baking sheet sprayed with olive oil spray. Beat egg white with fork and brush each won ton skin with egg white. Sprinkle each with oregano and evenly top with 1 teaspoon grated cheese. Spray again with olive oil. Cut each diagonally in half with pizza cutter.

Bake at 400 degrees until edges are brown, 6 to 7 minutes. Transfer to rack to cool. Can be made a few days head and kept at room temperature, stored in an airtight container.

Makes 8 servings.

Each serving contains about:

68 calories; 202 mg sodium; 8 mg cholesterol; 3 grams fat; 6 grams carbohydrates; 5 grams protein; 0 fiber.