Summer Appetizers

I am back from vacation and ready to get going again.  We had a great time with our daughter and her family in Grosse Pointe and my Canadian fishing trip was really fun.  We caught lots of fish and saw a variety of wildlife, including a female black bear and her two cubs, as well as a number of bald eagles.  The fish were all returned to the lake to be caught again, except for the few we had for shore lunches.  Our guides prepared the lunches and the fish can't be any fresher or tastier.

I was at the store today and saw the first fresh figs of the season.  That got me thinking about some appetizers for summer entertaining.  One of my favorites is this recipe for figs, prosciutto and St. Andre' cheese.  I first had this at a friend's house and got the recipe from her.  I like to use Black Mission figs, but any fresh figs will work. 

Ingredients:

1/3 Cup Crème Fraiche
2 tsp. Chopped Fresh Mint
2 tsp. Fresh Lemon Juice
2-3 tsp. Milk
Salt and Freshly Ground Black Pepper
12 Ripe Figs
6 oz. St. Andre' or other triple cream Brie, cut into 12 Wedges
3 oz. Thinly Sliced Prosciutto, torn into ribbons

Preparation:

In a small bowl, whisk together the Crème Fraiche, chopped mint, lemon juice, and as much milk as needed to form a thick creamy consistency.  Season to taste with salt and pepper.  If the sauce is too thin add a little more Crème Fraiche. Halve the figs and arrange them on a platter.  Intersperse the wedges of cheese among the figs.  Drape the prosciutto around the figs and drizzle the platter with the crème fraiche mixture.  Garnish with fresh mint sprigs.  Serve with small plates and forks.  This is not finger food.  The fresh figs, crème fraiche, lemon and mint are all summery light tastes, offset by the salty prosciutto. It makes a great appetizer.

Here is another great summer appetizer.  This lobster salad is served chilled on crisp endive leaves.  If cooked lobster meat is not readily available, you can cook your own or use boiled diced shrimp or even crab meat. 

Ingredients:

3/4 Lb. Fresh Cooked Lobster Meat, Small Diced
1/2 Cup Good Mayonnaise
1/2 Cup Small Diced Celery
1 TBSP Capers - Drained - Lightly Chopped
11/2 TBSP Minced Fresh Dill
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
4 Heads Belgian Endive

Preparation:

Combine the lobster, mayonnaise, celery, capers, dill and salt and pepper.  Cover and chill.  With a sharp knife, cut off the base of the endive and separate the leaves.  Wash and dry. Arrange the endive leaves on a large platter.  Using a teaspoon fill the base end of each endive leaf with lobster salad.  The leaves can be picked up by the round end and eaten along with the lobster salad.  Serve both of the above appetizers with some crisp white wine and enjoy.