Coral Gables Historical Archive
The Coral Gables Times
Thursday, April 5, 1962, page 51 (of 60)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
MELANIE DE PROFT, Food Editor
ROAST BEEF-OYSTER Whip 1⁄2 cup whipped butter, 2 teaspoons crushed tarragon leaves, and 1⁄4 teaspoon freshly ground black pepper until just blended. Spread onto toasted bread squares. Top with a thin slice of roast beef. Place an olive slice at one corner, sieved hard-cooked egg yolk at the opposite corner, and a slice of smoked oyster in the middle of each canape. Glaze and chill. ANCHOVY Spread toasted bread triangles with whipped unsalted butter. Cover surface with anchovy fillets and top each canape with half of a pimiento-stuffed olive and a small piece of pickled cauliflower. Glaze and chill. Just before serving, pipe a ribbon of cooked salad dressing over the olive. DANISH HAM Whip together 1⁄2 cup whipped butter and 2 tablespoons finely chopped pickled walnut. Spread onto toasted bread triangles. Top with a thin slice of Danish ham, a white asparagus tip with a tarragon leaf, and an olive slice. Glaze and chill. WINE-CHEESE Whip together 1⁄2 cup whipped unsalted butter and 4 teaspoons Roquefort cheese. Spread onto toasted bread rounds. Whip 2 3-oz. pkgs. cream cheese with 2 tablespoons sauterne. Pipe a swirl of the mixture onto each canape. Roll edges in minced parsley. Top with olive slice and a sprinkling of paprika. Glaze and chill. GINGER BEEF TO PREPARE: 10 MIN. (allow time for marinating) Boneless beef (tenderloin, sirloin, or rib), cut into 4-in. thin strips 1⁄2 cup soy sauce 3 tablespoons honey 1 clove garlic, crushed in a garlic press 2 tablespoons finely chopped crystallized ginger 1. Mix thoroughly the soy sauce, honey, garlic, and ginger; add the meat strips and toss to coat evenly. Marinate at least 30 min., turning meat occasionally. 2. Remove meat strips from marinade. Lace each strip onto a bamboo skewer (soak skewers in water before using). Keep well chilled. To serve, stand the threaded skewers in attractive steins or mugs and set alongside the living-room hibachi so guests may do their own grilling. FLASH UN KAS These melt-in-the-mouth morsels of flaky filled pastry claim a Pennsylvania Dutch heritage. TO PREPARE: 30 MIN. TO BAKE: 8-10 MIN. (allow time for chilling pastry) 1 cup butter, softened 8 oz. cream cheese, softened 2 cups flour Filling, goose liver pate or ground ham (see recipe) 1. Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible). 2. Using a small portion of pastry at a time, roll pastry about 1⁄8 in. thick on a lightly floured surface; cut out rounds with a 2-in. cookie cutter. 3. Spoon a rounded one-fourth teaspoonful of filling onto half of each round. Fold dough over filling and press edges together with a fork. Transfer to baking sheets. 4. Bake at 400°F 8 to 10 min., or until lightly browned. Serve hot. About 9 doz. appetizers FILLING—Mix together 2 oz. goose liver pate and 1 teaspoon each Worcestershire sauce and steak sauce. Or mix together 2 oz. ground country-style ham and 1 teaspoon each steak sauce and catsup. (Each filling is enough to prepare about 41⁄2 doz. appetizers.) Note: This pastry will keep for several weeks if wrapped tightly in moisture-vapor-proof material and stored in the refrigerator. The appetizers can be prepared a day in advance and refrigerated; flavor is best if the appetizers are baked just before serving. Continued on page 32
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