In this article:

Recipe: Smoked Salmon Roulades
Recipe: Wasabi-Stuffed Shrimp
Recipe: Edam-Up Quesadillas
Recipe: Hot Cherry Tomato Bruschetta
Recipe: Rib Bits
Extra recipe: Hot Thai Chicken Skewers
Extra recipe: Plum-Glazed Stuffed Mushrooms
Extra recipe: Roasted Eggplant & Pesto Spread
This months Cook

No time? Try these combos
Before you host, read these tips

By Rozanne Gold

In two weeks' time, your holiday party will mean serving appetizers to your guests in the 20th century and pouring coffee in the 21st.

Even more exciting this year is that the hors d'oeuvres served at your house can be made with only three ingredients -- so you can have as good a time as your friends.

My three-ingredient formula streamlines holiday entertaining in stylish good taste, by cutting down shopping time and eliminating complicated preparation.

I always offer a mix of hot and cold, familiar and exotic little bites that resonate with piquancy. Color-coordinated for the holiday season, these savory morsels create a desire for more.

If you're having a short cocktail party before a sit-down dinner, allow a variety of four or five hors d'oeuvres per guest. But if the cocktail reception is the party, plan on eight pieces per person for the first hour and six for the next.

Champagne, anyone?

Smoked Salmon Roulades
Prep time: 15 minutes

1 pound smoked salmon, cut into 8 slices
1 cup cream cheese with chives
2 medium English seedless cucumbers

Lay salmon slices flat. Spread each slice thickly with 2 Tbs. cream cheese. Roll up jellyroll-style into even, 1-inch-thick rolls. Wrap each roll tightly in plastic wrap, twisting ends to make compact package. Refrigerate at least 1 hour to firm.

Wash cucumbers and dry well. Trim ends and cut into 1Ú4-inch-thick rounds. Unwrap roulades. Using a sharp knife, cut each roulade into 1Ú4-inch-thick rounds. Place 1 round on each cucumber.

TIP: The roulades can be made 1 day ahead and can be assembled on cucumber rounds several hours before serving. Arrange on a large, round, brightly colored plate.

Makes 32 pieces.
Nutrition per piece: 46 calories, 3g protein, 3g fat (2g saturated) 0g fiber, 1g carbohydrates, 311mg sodium.

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Wasabi-Stuffed Shrimp
Prep time: 20 minutes

32 very large shrimp (about 2 lbs.), cooked in their shells
8 ounces cream cheese
2 Tbs. wasabi powder*

Note: You may buy shrimp already cooked from your fish store. To prepare your own, bring a large pot of salted water to boil. Add uncooked shrimp. Lower heat to medium and cook 3-4 minutes, until shrimp are pink. Place in colander under cold running water for 1 minute. Remove shells, leaving tails intact.

Place cream cheese in food processor. In small bowl, mix wasabi with 11/2 to 2 Tbs. cold water to form a thick paste. Add to food processor. Add 1/4 tsp. salt (or more to taste). Process till smooth.

Split shrimp down the back, cutting almost all the way through. Using a small spoon or pastry bag, stuff each with 11/2 tsps. cream cheese. Press sides gently together. Optional: Serve with additional wasabi paste.

TIP: Prepare the shrimp and cream cheese filling 1 day ahead. Fill several hours before serving. *Available in Asian markets and some specialty-food stores. You may substitute 2 Tbs. drained prepared white horseradish.

Makes 32 pieces.
Nutrition per piece: 49 calories, 5g protein, 2.8g fat (1.6g saturated) 0g carbohydrates, 0g fiber, 73mg sodium.

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Edam-Up Quesadillas
Prep time: 30 minutes

12 ounces Edam cheese, in one piece
1 16-ounce jar salsa (thick and chunky)
12 8-inch flour tortillas

Remove rind from cheese. Grate cheese on large holes of box grater. Set aside.

Put salsa in strainer over bowl to catch liquid. Let sit for 5 minutes. You will have about 11/4 cups drained salsa and 1/3 cup liquid. Reserve both.

To assemble quesadillas: Place 1 tortilla on flat surface. Distribute about 1/2 cup grated cheese on top. Dab with 2 or 3 Tbs. drained salsa. Cover with another tortilla. Add 1/2 cup cheese and 2 Tbs. salsa, then top with a third tortilla. Repeat process to make 4 triple-decker quesadillas.

Preheat oven to 300 degrees.

Heat 10-inch non-stick skillet over medium heat. Place quesadillas in skillet one at a time and cook for 3 minutes, pressing down lightly with spatula. Turn over and cook for 2-3 minutes more. Tortillas should be crisp and golden brown. Keep warm on baking sheet in oven. Repeat process until all 4 quesadillas are cooked.

Cut each quesadilla into 6 pieces. Serve immediately with drained salsa liquid for dunking.

TIP: You can make quesadillas up to 1 hour ahead of time. (I like Pace brand salsa.) Keep them whole, rewarm them in a 400-degree oven for 3 minutes and then cut each into six pieces.

Makes 36 pieces.
Nutrition per piece: 76 calories, 3g protein, 3g fat (2g saturated) 7.5g carbohydrates, 0g fiber, 232mg sodium.

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Hot Cherry Tomato Bruschetta
Prep time: 30 minutes

1 small loaf semolina bread or 1 large baguette
2 pints (4 cups) small cherry or grape tomatoes
8 Tbs. garlic oil, store-bought or homemade

Preheat oven to 375 degrees.

Cut bread into 20 1/2-inch-thick slices. Place in oven and toast for about 5 minutes on each side, until golden and rather crisp. Arrange bread on a rustic-looking platter.

Wash tomatoes and dry well, removing any stems. Cut tomatoes in half through stem ends.

Heat 5 Tbs. oil in 12-inch non-stick skillet over high heat. Add tomatoes and cook, stirring often, until just softened, about 5 minutes. Add salt and pepper, to taste.

Spoon mixture onto toasted bread and drizzle with remaining oil. Sprinkle with coarse sea salt.

TIP: Prepare the garlic toasts and the cooked cherry tomato mixture early in the day. Separately warm toasts and tomato mixture and assemble just before serving.

Makes 20 bruschetta.
Nutrition per piece: 108 calories, 1g protein, 9g fat (1g saturated), 6g carbohydrates, 1g fiber, 58mg sodium.

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Rib Bits
Prep time: 10 minutes
Cooking time: 75 minutes

16 individual pork spareribs
11/4 cups balsamic vinegar
1 cup unsulfured molasses

Using a cleaver, cut each rib into two pieces (or have a butcher do it). You'll have 32 pieces about 2 3/4 inches long.

Place in a large shallow casserole dish. Combine vinegar and molasses in small bowl. Add 1 tsp. salt and freshly ground black pepper. Pour over ribs. Cover and refrigerate 2 hours, turning every 30 minutes.

Preheat oven to 375 degrees.

Remove ribs from marinade. Transfer marinade to small saucepan. Place ribs on 1 or 2 baking sheets. Bake 40 minutes. Turn and bake 35 minutes more.

Meanwhile, bring marinade to boil. Lower heat and simmer until reduced to a syrup, about 10-15 minutes.

Remove ribs from baking sheet, discarding all the fat. Using a pastry brush, paint each rib with reduced marinade. Place on platter and serve with lots of napkins.

TIP: You can cook ribs up to 2 hours before serving. Warm, covered with foil, in a 350-degree oven. Glaze with reduced marinade just before serving.

Makes 32 rib bits.
Nutrition per rib: 149 calories, 9g protein, 9g fat (3g saturated) 7g carbohydrates, 0g fiber, 32mg sodium.

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Hot Thai Chicken Skewers
Prep time: 15 minutes

1 pound skinless, boneless chicken breasts
1 3/4 cups light coconut milk
1 1/2 tsps. Thai red curry paste*

Remove "tenders" from breasts and set aside. Cut remaining chicken into long strips, cutting on the bias across the breasts. You will have approximately 16 strips of chicken about 4 1/2 inches long and 1/2 inch wide, including the tenders.

Thread each piece of chicken on an 8-inch bamboo skewer, weaving the skewer in and out in several places. Place skewers in large shallow casserole or baking dish.

In small bowl, combine coconut milk, red curry paste and 1 tsp. salt. Pour over chicken skewers. Cover and refrigerate for 1 to 11/2 hours. Preheat broiler.

Remove skewers from marinade. Pat each very dry using paper towels. Place marinade in small saucepan. Bring to a boil, lower heat to medium and cook, whisking frequently, for 10 minutes, until sauce is thickened and reduced to 3Ú4 cup. Keep hot.

Place skewers on baking sheet and broil for 5 minutes, turning after 2 or 3 minutes.

Place cooked skewers on a round tray in a pinwheel fashion. Pour the hot sauce over the chicken but not the skewers.

TIP: Marinate skewers several hours before serving; however, broil as close to serving time as possible, since they require no more than 5 minutes of cooking.

* I use Thai Kitchen, a brand available in many supermarkets.

Makes 16 pieces
Nutrition per piece: 49 calories, 7g protein, 2g fat (1g saturated) 1g carbohydrates, 0g fiber, 189mg sodium

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Plum-Glazed Stuffed Mushrooms
Prep time: 20 minutes

32 large white mushrooms
1 pound bulk pork sausage
1/2 cup or more Chinese plum sauce *

Preheat oven to 375.

Scoop out stems from mushrooms and discard. Fill each cap with 1 tablespoon sausage, packing it tightly and mounding it on top. Spread 1/4 teaspoon plum sauce on each mound of sausage. Place on baking sheet and bake for 25 minutes, or until sausage is fully cooked.

Meanwhile, heat remaining plum sauce in small saucepan until bubbling. Keep warm.

Place mushrooms under broiler for 30 seconds to brown slightly. Arrange on plate. Serve with warm plum sauce in small shallow bowl.

TIP: Mushrooms can be stuffed and refrigerated up to 3 hours ahead of time.

* Available in supermarkets and Asian markets. I use China Bowl brand.

Makes 32 pieces
Nutrition per piece: 72 calories, 2g protein, 5.8g fat (2g saturated) 3g carbohydrates, 0g fiber, 115mg sodium

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Roasted Eggplant & Pesto Spread
Prep time: 1 hour, plus 5 minutes to assemble

1 large eggplant (1 1/2 pounds)
1/4 cup pesto, homemade or prepared
1 large lemon

Wash and dry eggplant. Place directly on open fire on top of stove. Or place on baking sheet and broil. Cook for a few minutes, turning several times with tongs so that skin blisters and chars. This will impart a lovely, smoky flavor to eggplant.

Preheat oven to 400. Place eggplant on baking sheet (if not already on one) and bake for 50 minutes, turning once halfway through. Remove from oven. Cut eggplant in half lengthwise and let cool for 10 minutes. Scoop out flesh and place in bowl of processor. Add pesto to food processor. Grate lemon to get 1/2 teaspoon zest. Add to processor. Cut lemon in half and squeeze 2 tablespoons juice. Add to processor and process until fairly smooth.

Transfer to bowl. Stir in kosher salt and freshly ground black pepper. Cover and refrigerate until cold.

TIP: This recipe is easily doubled and can be made up to 1 day ahead.

Makes 1 2/3 cups
Nutrition per tablespoon: 17 calories, .5g protein, 1g fat (0g saturated) 1.6g carbohydrates, 0g fiber, 18mg sodium.

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No time?
Toss these combos together: 1-2-3 Snack Bowls

Mixed nuts + candied ginger + minced fresh rosemary
Cashews + coconut chips + sun-dried cherries
Chow-mein noodles + smoked almonds + diced dried pineapple
Kalamata olives + herbes de Provence + extra-virgin olive oil

Great Cheese & Fruit & Nut Combos

Fresh goat cheese + Champagne grapes + walnuts
Farmhouse cheddar + green apples + pecans
Manchego cheese + dried figs + unblanched almonds
Aged goat cheese + mangoes + macadamia nuts
Ripe brie + Fuji apples + Brazil nuts
Cabrales cheese + Anjou pears + hazelnuts

THIS MONTH'S COOK:
Rozanne Gold is a two-time James Beard Award winner for cookbooks. Her books are best known for dishes featuring just three ingredients. New this fall: Entertaining 1-2-3 (Little Brown, $27.95).

Gold started her career as former New York mayor Ed Koch's chef; today she is chef-director of the Joseph Baum & Michael Whiteman Co., the consulting firm that created New York's Rainbow Room and Windows on the World.

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Head to the Web before you play host this holiday season.

Epicurious.com, virtual home to Bon Appétit and Gourmet, is the most extensive cooking and entertaining site. It offers a database of thousands of food and drink recipes, a wine database, cooking how-tos and more -- even etiquette tips.

To host a feast that won't pack pounds on your guests, go to cookinglight.com. This virtual version of the popular magazine has recipes, menu ideas and more.

The queen of all things gracious, Martha Stewart, has party-planning tips, recipes and how-tos at marthastewart.com.

Wine expert Peter Granoff posts his picks of the best wines at wine.com. Read about the nuances of varietals, special vintages and other wine news. Order at the site, or take recommendations to your local wine shop.

Still haven't found what you need? Try www.kitchenlink.com for links to more than 10,000 food and cooking sites.

-- Michele Hatty.

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PHOTO CREDIT: Renee Comet for USA WEEKEND