New Year’s Nibbles Need Low-Fat Touch

During the years that I ran a catering business, by the time Dec. 31 rolled around, I always noticed a little less enthusiasm among partygoers and party givers. The presents are opened, the turkey eaten, the special holiday recipes have been tried.

Caterers were asked to dream up menus that satisfied party-weary crowds and that were as easy as possible for the hostess. My most successful menus perked up this lateholiday slump with a buffet of healthy, fresh appetizers. Each platter of food was festive, low in fat, and rich in flavor. Guests were pleased to not have to spend New Year’s morning at the health club recovering.

Finger foods were the most popular choices. I always followed this rule of thumb for easy entertaining: five to eight different appetizers to fill up a buffet table, and no more than two or three that required last-minute assembly or reheating.

Classics included tiny skewers of fresh vegetables and fruit wedges, arranged on banana-leaf-lined brass trays, served with a variety of yogurt dips flavored with fresh herbs, garlic or pureed strawberries. Low-fat or vegetarian pizzas were cut into wedges and served at room temperature. Chafing dishes held stuffed mushrooms or warmed kebabs.

The best menus varied color, texture and temperature for visual appeal, since the eye “eats” before the palate.

If you’re catering your own party this holiday season, remember the golden rule of food professionals: Be sure to leave yourself an extra halfhour to relax before friends and family arrive, so you can really put on your holiday smile.

Antipasto Pizza

A popular Italian appetizer, this recipe combines a low-fat rice-and-polenta crust with cheeses and vegetables. It’s delicious served warm or at room temperature.

2 cups cooked long-grain brown rice

1 cup shredded low-fat mozzarella cheese

1/2 cup coarse-ground cornmeal

Water

4 ounces low-fat cream cheese (Neufchatel)

1/4 cup black olives, chopped

1 teaspoon mixed Italian herbs

2 tomatoes, sliced

1 green pepper, sliced into rings

1 sweet red pepper, sliced into rings

1 cup sliced mushrooms

Combine cooked rice, cheese and cornmeal in large mixing bowl. Mix in enough water to form a dough.

Spread rice mixture evenly in lightly oiled nonstick 9- by 13-inch baking sheet. Bake at 350 degrees 15 minutes or until lightly browned.

Combine cream cheese, olives and herbs in small bowl. Spread evenly over cooked crust. Top with tomatoes, green and red peppers and mushrooms. Cut into wedges.

Yield: 8 to 10 servings.

Pesto-Stuffed Mushrooms

Stuffed mushrooms can be assembled a week ahead, frozen on baking sheets, then baked or broiled before serving. To prevent the filling from getting mushy, pop frozen stuffed mushrooms directly into the oven without thawing.

16 large mushrooms

2 teaspoons dark sesame oil

3 tablespoons minced shallots

1 tablespoon minced, drained pimento

1-1/2 tablespoons minced fresh garlic

2 tablespoons fine bread crumbs

1 teaspoon minced toasted almonds

1/3 cup minced fresh basil

2 tablespoons minced fresh parsley

1/2 teaspoon dried oregano

1 tablespoon grated Parmesan cheese, optional

Salt, pepper

Remove stems from mushrooms by wiggling them until they loosen. Mince stems and set aside.

Place caps, round side up, on ungreased baking sheet. Broil 3 to 4 inches from heat 3 to 5 minutes or until mushrooms exude moisture. Set aside.

Heat sesame oil in skillet over medium heat. Add shallots, pimento and garlic and saute 5 minutes, stirring frequently to keep from browning.

Add minced mushroom stems and cook 3 minutes. Remove from heat. Add bread crumbs, almonds, basil, parsley, oregano, cheese and salt and pepper to taste. Stir well.

Stuff mixture into mushroom caps. Stuffed mushrooms can be frozen at this point by placing on baking sheet in freezer until frozen solid. Store in freezer in self-sealing plastic bags.

When ready to serve, preheat broiler and broil stuffed mushrooms 5 to 8 minutes if freshly made or 8 to 10 minutes if frozen, or until lightly browned and heated through. Serve immediately.

Yield: 16 appetizers.

Marinated Artichoke Kebabs

Kebabs of all sorts are popular at parties; they stand well for hours without losing color or shape. This tangy marinade is very refreshing. Dividing it over 12 servings keeps total fat low.

12 jarred marinated artichoke hearts, drained

12 (1/2-inch) cubes low-fat mozzarella cheese

3 small sun-dried tomatoes, quartered

1/4 cup balsamic vinegar

1 tablespoon honey

Thread artichoke hearts, cheese cubes and pieces of sun-dried tomato on skewers or toothpicks, alternating for color.

Combine vinegar and honey in small microwaveable container and warm 5 seconds on High (100 percent power). Drizzle over kebabs. Let marinate 1 hour at room temperature before serving.

Yield: 12 skewers.