GOOD TASTES

THE HOLIDAY HORS D’OEUVRES

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

How long has it been since you’ve been to a cocktail party with passed hors d’oeuvres and cocktails in pretty glasses? Other than recent family weddings, my answer to that question would be …I don’t remember!

But now, I’m ready. I want—I need—to connect with other humans I care about and celebrate life, celebrate holidays, the winter solstice, the bonds of friendship, and the shared history of family. I want a party!

I’ve always loved planning parties—planning the food, the drinks, the table-scape. I believe every menu should have balance, an artful combination of lovely foods with various textures, shapes, and colors. Cheese boards and charcuterie have certainly had their moment, but I sometimes miss the old days with fancy hors d’oeuvres.

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.

Baby Orange & Lemon

Directions:

Scented Crab Cakes Prepare the crab cakes: Place egg, mayonnaise, mustard, and lemon juice in a bowl to mix. Add crab meat, green onions, parsley, lemon and orange zests, bread crumbs, salt, and cayenne. Stir well to MAKES 30-32 CRAB CAKES mix. Using a small scoop, shape into small, flat cakes, about 1 inch in diameter and 1/2 to 3/4 inch thick. Place on a baking sheet, cover with plastic wrap and chill for one hour or overnight. (Because there are not a lot of breadcrumbs to bind the crab cakes together, it is important they are well chilled before they are sautéed.) Ingredients Prepare the lemon aioli: In a small bowl, stir mayonnaise, lemon zest, and lemon juice together, season with salt and pepper to taste CRAB CAKES and stir in parsley. 1 egg Cook the crab cakes: Heat butter and vegetable oil together in 3 tablespoons mayonnaise a large skillet over medium heat. When hot, add just enough crab cakes to fit comfortably in the pan (do not crowd) and sauté for a few 4 teaspoons Dijon mustard minutes per side, until golden brown. Lift gently when turning. Repeat until all cakes are cooked, adding extra butter and oil if needed. If not 1 tablespoon fresh lemon juice using immediately, place them on a baking sheet, cover loosely with foil and keep warm for 30-40 minutes in a 250 degree oven. 1 pound best-quality lump crab meat, picked over to remove cartilage, drained To serve, top each crab cake with a 1/2 teaspoon of lemon aioli. and patted dry with paper towels Do-ahead tip: Sauté crab cakes earlier in the day, refrigerate, but 1/4 cup finely chopped green onion let sit at room temperature for about an hour before needed. Rewarm in a 350 degree oven for about 5 minutes until hot to the touch. Top 1 teaspoon each freshly grated orange with lemon aioli. zest and lemon zest (be careful not to grate the white pith beneath the outer portion of the peel) 1 cup fresh bread crumbs* 1/2 teaspoon sea salt 1/4 teaspoon cayenne pepper

*1 tablespoon each unsalted butter and vegetable oil to sauté crab cakes

LEMON AIOLI 1 cup mayonnaise

Zest of one lemon

2 tablespoons fresh lemon juice

Salt and coarsely ground pepper to taste

2-3 tablespoons chopped parsley

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