Cooking for a Cause: Appetizers for Japan Earthquake Relief

This past weekend (hey look - it's a blog that's ON-TIME!), my bestest high school friend, Nicole, hosted a fundraiser for Japan Earthquake and Tsunami Relief.  Originally, it was going to be a birthday party and Humane Society fundraiser to celebrate the 1 year anniversary of adopting their adorable pup, Barney.  With the recent devastation in Japan, she changed gears and made it a full-on fundraiser for Japan.  She emailed me asking if I was interested in donating my cooking and make some light appetizers for the event.  I was only too happy to donate my time and cook for this great cause.  As soon as last Monday rolled around, I turned into total caterer-mode.  A few years ago, my mom was seriously considering starting her own catering company.  Unfortunately things fell through, but I learned quite a bit watching her cater birthday parties, Easter and Christmas feasts, and so many other events we had at our house.  So, I essentially turned into her:  I grabbed my pen and notepad and wrote down what I was going to make:

• Caprese Salad Bites
• Pizza Canapés
• Torta
• Artichoke and Feta Wontons
• Beef and Green Onion Skewers
• Grilled Caesar Salad

The only thing new on this menu was the Caprese Salad Bites, but I had watched my mom make them and, really, how hard is it to make an appetizer bite with tomatoes, mozzarella, and basil?  The rest on the list I had made over and over for past parties or at least one other time (in the case of the Beef and Green Onion Skewers), so I was comfortable with making those and I knew how much time I needed and how many I needed to make.  Nicole gave me an estimate of 30 people.  I made sure that I either made double-batches or scaled down the original recipe to make it stretch.  I was also worried about covering my vegetarian bases, but turns out that most vegetarians could eat the majority of what I was making (I sometimes confused vegan with vegetarian).  Anyway, after making the menu, I made the schedule.  I plotted out the rest of the week:  when I needed to go shopping, when I could premake certain items, etc.  I scheduled everything to the point of cooking Sunday afternoon.  Everything was planned just so (well, that is until I realized I didn't schedule time to shower on Sunday - oops!  Don't worry, I showered.).  Next was the master grocery list.  I jotted down exactly what I needed and how much I needed.  I informed Marshall of the schedule, since he is the master of the Artichoke and Feta Wontons, and he was aware of when he was needed.

During all of this planning and plotting, I had two papers to write for school.  Those, of course, take precedence so I made sure to keep an eye on both time I needed for food and time I needed to write my papers.  I finished my first paper Wednesday night and my second paper Saturday evening.  I was non-stop this past week and it's what I absolutely love.

Sunday couldn't have gone any better.  Marshall and I arrived in a flurry of Whole Foods bags, platters, bowls, and prepped dishes.  With my schedule burned into my brain, I had Nicole's husband fire up the grill and I put Marshall to work frying up the wontons.  The first appetizers out where the Caprese Salad Bites.  These are also the only appetizers that day which actually got its picture taken.  I just completely forgot to snap pictures of the final product.  I threw the Beef and Onion Skewers on the grill and they were hot and ready for people to eat.  The Torta followed and were towered just so on their deep blue platter.  Next up were Marshall's wontons and those were the fastest to fly off the plate.  I got to play waitress and walked around with the wontons, so people hanging out outside got to have a taste.  By the time I made the rounds, the platter was empty.  Marshall filled up the last platter and those just went as fast as the first (it's probably because this batch had bacon!).  Last up were the melty and cheesy Pizza Canapés.

So, because I failed to provide pictures (I have prep pictures, which will be after the cut with the recipe), I asked Nicole to send out a request for testimonials.  Here is what some people said about the appetizers:

Chandani, of the Caprese Salad Bites, wrote:
This dainty, yet fresh and rich appetizer will definitely have guests coming back for more!  I couldn't resist going back for seconds, thirds, fourths, and maybe more...oops!  These salad bites have so many distinct flavors that you can taste each specific ingredient (basil, mozerella, tomato and balsamic vinegar with garlic, I believe) and will not walk away without a moan or two of "YUM".

Charly, Nicole's sister, loved the Caprese Salad Bites, too:
...these little bites were as appetizing to the eyes as they were to the palate. Neatly skewered on toothpicks, it resembled in appearance a healthy hamburger of sorts; everything was fresh and bright. Basil and fresh mozzarella are always delicious, but what really blew me away were the tomatoes used: Sweet Treats, a little fruit that packs the flavor of its larger heirloom cousin, the beefsteak. Hell yeah. Pretty sure I could have eaten it all if I allowed myself to do it.

Nicole, of the Beef and Green Onion Skewers, said:
The beef was cooked juuuuusstt right. So tender and moist, and was uber delicious paired with the onion. A great bbq treat :)


For the Pizza Canapés, Chandani thought:
These little pizzas are a perfect bite-size snack.  They are not only delicious and vegetarian, but leave you feeling like you are eating something good and healthy, most probably because the crust is made up of toasted rye-bread.

Everytime we've made the Artichoke and Feta Wontons, they go fast.  As Jesse (Nicole's husband) said:
The wontons were awesome, especially the ones with bacon!  I'm glad I got to grab those in the first wave because they did not last long.  Crispy goodness.

Even the vegetarians liked the wontons (the batch without bacon, of course!).  Chandani said:
A true vegetarian appetizer option, these were a delight to have seeing that vegetarians like myself rarely have an opportunity to enjoy a meat-free wonton!  It was a wonderful treat and I definitely would have had more than one if I had found some!  They must have gone quickly!

I'm telling you - these wontons are a hit!  Charly said:
...despite the fact that they had just come off the stove, I bit into it eagerly. Mmm. The wrapper had the perfect amount of chew to it, and the filling was savory without being too salty (a problem I usually have with pickled artichokes). There was also a batch with bacon (how can you go wrong?). I really didn't care if I burned the corners of my mouth a tiny bit; totally worth it.

Nicole said, of the Grilled Caesar Salad:
Definitely the hit of the party, mostly because it was the most interesting on top of the fact that it was delicious. The grilled lettuce just tasted like summer. Enough said :)

There's nothing better than hearing the nice things people have said about the food I made.  My only goal for cooking is to make other people happy.  This is why I do it and why I keep doing it.  Cooking for the people I love is just so rewarding.  Now, cooking for the people I love and for a cause that I love, too?  I'm happy to announce that Nicole was able to raise over $600 at the party and through Adobe, who matched our donation, we were able to donate $1200 to the Red Cross in Japan.  Yatta!


Caprese Salad Bites
Makes 30-35

4 Pints Cherry Tomatoes, any large-sized variety, cut in half
1-2 Containers Buccatini Fresh Mozzarella, easily found at Whole Foods or even Safeway (make sure to get the little balls of cheese, rather than the large ones), cut in half
1 Bunch Fresh Basil, torn into pieces
Large Toothpicks or Short Bamboo Skewers
1 Garlic Clove, minced
Extra-Virgin Olive Oil
Balsamic Vinegar

1.  Simply layer: tomato half -> cheese -> basil leaf -> tomato half.  Arrange them in a shallow casserole dish or other platter.
2.  Sprinkle with the minced garlic, and salt and pepper to taste.  With a final flourish, drizzle with olive oil and balsamic vinegar (you don't need much).  Serve and enjoy!

Note:  You can easily alter this recipe as needed.  My mom makes long skewers of these during the summer to have as an appetizer or the salad course.  Feel free to play with it!  Also, these can be made up to an hour in advance.  Simply refrigerate the finished and dressed bites until needed.  This will actually allow the flavors to meld and the garlic to infuse the bites.
Credit:  My Mom.

Pizza Canapés
Makes 2 Dozen

1 pound Cheddar Cheese, shredded
1 (4 oz.) can Chopped Green Chiles (the mild, but the canned jalapeños are good, if you want spicy!)
1 (4.5 oz) can Chopped Black Olives
1 (8 oz) can Tomato Sauce
2 Garlic Cloves, minced
1 Red Onion (small), finely chopped
1/2 Cup Olive Oil
3/4 Cup Parmesan Cheese, grated
1 teaspoon Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1-1/2 loaves Cocktail Rye Bread (Found at Safeway under the deli case; you can also use Baguette slices)

1.  Combine all ingredients, except the bread, in a large bowl.  Spread the mixture on bread slices and place on a cookie sheet.
2.  Bake at 350F for 10-15 minutes.

Note:  These can easily be made in advance.  Arrange the completed canapés on a cookie sheet, layer with parchment or wax paper, cover with foil and put in the freezer until frozen.  Throw into a freezer bag and keep until needed.  When you go to bake them, bake for 20 minutes, to ensure the proper toasty-ness and cheesy-ness.  These are awesome to have on-hand in case people come over!
Credit:  My Mom.


Torta 

2 Cups Cooked Long-Grain Rice (I like Jasmine for the flavor)
1/4 Cup Olive Oil
6 Eggs
1/2 Cup Parmesan or Romano Cheese, grated
1-2 teaspoons (or more) Freshly Grated Black Pepper (even when you think there's enough, add more!)

1.  Preheat oven to 350F.
2.  After the rice has cooked, drizzle with a little extra oil to keep from sticking, and allow to cool.
3.  Beat the eggs and olive oil in a large bowl and add in the cheese and pepper.  If you did not add salt in the water for the rice, add in a little salt at this point.  Reserve about 2 Tablespoons of the egg mixture.
4.  Spray an 8" square baking dish with olive oil or other non-stick spray.
5.  Fold the rice into the egg mixture.  At this point, feel free to add another egg, if the consistency looks too thick or too rice-y.  You can also add more pepper.  My mom says "if I can't really see the pepper really well, I will add more pepper or maybe more cheese."
6.  Pour into the oiled pan and smooth the top with the reserved egg mixture.
7.  Bake for about 40 minutes, or until a toothpick inserted into the middle comes out clean (like a cake!).
Credit:  My Mom.

Note:  You'll be surprised at how surprised people are when they try these for the first time.  One of my coworkers loved them so much that I'm not allowed to bring this anymore to potlucks, or she eats it all.   After the party, Charly wrote:  "The taste was definitely not what I expected when I first bit into it--it was sweet, with a more custard-like taste. With all of the other savory and salty items that day, it was a nice accompaniment to any of the dishes. In fact, I feel that it is very versatile; I can imagine it baked with cheese, or covered in honey and fruits. I had some leftovers for dinner the next day, and put sriracha sauce on top. Yum."

Artichoke and Feta Wontons
Makes 35-40 Wontons

1 (14 oz.) can Artichoke Hearts (packed in water, not seasoned), drained well and chopped
4 ounces (about 3/4 Cup) Feta Cheese, crumbled
6 slices Bacon, cooked until crisp then chopped
2 Tablespoons Green Onion, chopped
1 Large Egg, beaten
3/4 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1-1/4 Cups Chicken or Vegetable Broth
35-40 Wonton Wrappers
3-4 Tablespoons Olive Oil, for sautéing

1.  In a medium mixing bowl, combine the artichokes, feta, bacon, scallion, egg, salt, and papper.  Heat the 1-1/4 cups of broth in a small pot or electric kettle.
2.  To form the wontons, remove one wonton wrapper from the package, covering the others with a damp cloth.  Brush the edges of the wrapper lightly with cold water (keep a small bowl of water handy for this step).  Place only 1 rounded teaspoon of the mixture in the center of the wrapper (adding more will cause the wontons to burst).  Shape as desired.  Set on a baking sheet and cover with a damp cloth.  Repeat until all the filling is gone.
3.  Heat a 10-inch non-stick sauté pan over medium heat, and once hot, spread a tablespoon of oil around the bottom of the pan with a basting brush.  When the oil just starts smoking, which will probably be about 2 seconds after you put down the brush, place 10 to 12 wontons in the pan and sauté until golden; approximately 2-3 minutes per side.  Gently add 1/4 cup of hot broth per pan of wontons.  Cover and cook until liquid evaporates, about 2 minutes.
4.  Serve immediately.
Credit:  Alton Brown. I'm Just Here for the Food, Version 2.0.  "Artichoke and Feta Wontons," p. 136-137.

Note:  These go fast!  Make them, if possible, right before serving so they're hot and fresh.  This will mean cooking while your guests are around, but they'll definitely forgive your absence from the conversation!

Beef and Green Onion Skewers
Makes 16 Skewers

1/3 Cup Tamari Soy Sauce
2 Tablespoons Dark Soy Sauce (this IS different than regular soy sauce.  Head to your local Asian Market for this one)
2 Tablespoons Mirin (Cooking Rice Wine, easily found at Safeway)
3 Cloves of Garlic, minced
1 Tablespoon Ginger, peeled and minced or grated
1 Tablespoon Sugar
Freshly Ground Black Pepper
1 pound Beef Tenderloin, cut into 1" cubes
10 Green Onions, white and pale parts, cut into 1" pieces
Canola Oil, for brushing

1.  In a large nonreactive bowl, combine the soy sauces, mirin, garlic, ginger, sugar, and 1/8 teaspoon pepper and mix well.  Add the beef cubes and stir to coat thoroughly.  Cover and refrigerate for at least 2 hours or up to overnight (any longer will make the beef mushy).
2.  Prepare a charcoal or gas grill for direct grilling over high heat.  Soak 16 bamboo skewers in water to cover for 30 minutes (this will help them from catching fire).
3.  Pour the beef and its marinade into a fine-mesh sieve over a small saucepan, tapping the sieve so that the excess marinade drains into the saucepan.  Set the beef aside.  Bring the marinade to a boil over medium heat and cook until thickened to a syrupy consistency, about 2 minutes.  Set aside.
4.  Drain the skewers.  Thread 3 pieces of beef alternating with 3 pieces of green onion on each skewer, piercing the green onions crosswise through the middle.
5.  Brush the grill rack with oil.  Arrange the skewers on the rack so they are not touching one another and sear, turning as needed, until the beef is crisp and brown on all sides, about 8 minutes total.
6.  Transfer the skewers to a warmed platter, brush with the sauce and serve at once.
Credit:  Williams-Sonoma, Essentials of Asian Cooking, p. 47.

Note:  Just like with the Caprese Salad Bites, feel free to play with the numbers on each skewer.  I was able to make about 30 (I think?) skewers by adding an extra half-pound of meat, 7 extra onions, and make the skewers 2 x 2 (beef x onion).  Make it stretch depending on how heavy you want the appetizer to be and many people you have.  Serve right off the grill!