Vegetarian Appetizers and First Courses

Excerpted from
The Spirited Vegetarian : Over 100 Recipes Made Lively with Wine and Spirits
By Paulette Mitchell

Begin with a splash of spirits. Appetizers set the mood for a party-whether it is formal or casual, follows an ethnic theme, or celebrates a special event. The first dishes served must complement the following courses, especially the main course. Or, rather than a multicourse menu, you may want to serve simply an array of appetizers. These creations should be presented in a manner to reflect not only your theme but also your personality. Serve your spirited vegetarian appetizers with panache.

The recipes in this chapter are inspired by the world's cuisines. Some are light, others more substantial. Some are savory, such as Mixed Mushroom-Almond Pâté, which is made with dry sherry, and rosemary-scented Olives Baked in Cabernet (page 26). One of my sweet and fruity favorites, Dried Fruit Compote with Chèvre (page 30), is made with a dessert-style wine. Several, including the Diced Vegetables in Endive Leaves with Sherried Plum Sauce (page 28) and the Zucchini Pancakes (page 32) with Fresh Herb Cream Sauce (page 33), can be served either as an appetizer or as a first course after your guests are seated at the table.

I've also offered instructions for making Bruschetta (page 38) and suggestions for embellishing those tasty Italian toasts with toppings and sauces that appear in other chapters.

In addition to the recipes in this chapter, several recipes in the Main Courses chapter make lovely appetizers or first courses when served in smaller portions. These include Polenta Triangles (page 120) with the various suggested sauces and toppings, Polenta Pizza (page 122), Roasted Vegetables (page 123), Tomato Pie (page 126), Red Wine Ratatouille (page 134), Carrot Patties with Orange-Sherry Sauce (page 160), and Vegetable Frittata (page 164) with your choice of sauce.

I'm a firm believer in enjoying my own parties, so most of these appetizers can be prepared in advance, requiring only a few minutes away from your guests just before serving.

MIXED MUSHROOM-ALMOND PÂTé

This smooth pâté is one of my favorite appetizers. It spreads nicely on wedges of pita or thick slices of a crusty baguette. French cornichons make a zesty accompaniment.

Makes 1 cup | Vegan recipe

Heat the oil in a large skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes. Add the garlic and stir constantly for about 1 minute. Add the sherry. Use a wooden spoon to stir, scraping up the browned juices from the bottom of the pan. Remove the pan from the heat, stir in the tarragon, and let cool.

Transfer the mushroom mixture to a food processor. Add the remaining ingredients, except the garnish, and process until smooth. Taste and adjust the seasoning.

Spoon the pâté into a bowl. Let stand for at least 1 hour or refrigerate in a covered container for up to 1 week before serving.

To serve, let the pâté come to room temperature. Garnish with bell pepper, almonds, and parsley sprigs.

OLIVES BAKED IN CABERNET

Black olives are quick to absorb the full-bodied flavors of wine and rosemary that lend character to this appetizer. It makes a great accompaniment to the Italian -inspired dishes I love so well. If you prefer the flavor of a lighter-bodied wine, substitute a dry rosé or Beaujolais.

Makes ½ cup | Vegan recipe

Preheat the oven to 325°F.

Combine the olives, wine, garlic, 1 rosemary sprig, and the olive oil in a small (about 2-cup) baking dish. Bake, uncovered, for about 20 minutes, or until the olives are thoroughly heated. Cool slightly, then remove and discard the rosemary sprig.

Transfer the olives and wine mixture to a small bowl. Serve warm or at room temperature garnished with the remaining rosemary sprig.

Refrigerate the olives in the wine mixture for up to 1 week in a covered glass container.

PEPPERY PLUM CHUTNEY

I love the interplay of sweet-hot flavors that adds dimension to this chutney. Serve it atop small squares of a firm cheese, such as Spanish manchego, or with water crackers. The chutney will keep for up to 2 weeks in a tightly closed container in the refrigerator, ready for impromptu guests. If you prefer to accent the peppery quality further, make this chutney with Syrah rather than Merlot.

Makes about ¾ cup | Vegan recipe (if served without cheese)

Combine all the ingredients, except the fresh plum, in a small saucepan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the prunes are soft and the liquid has thickened, about 5 minutes.

Add the fresh plum and continue to cook for 5 minutes. Remove and discard the thyme.

Transfer the mixture to a large bowl and let cool. Store in a tightly closed glass container in the refrigerator.