Starter
Traditional Crab Cakes '21' Club
Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.
At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.
Walnut, Arugula and Gorgonzola Crostini
In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.
Potato Salad with Haricots Verts, Roquefort and Walnuts
If you can't find haricots verts--thin French string beans--buy the slenderest green beans you can find. Pack the prepared potatoes and beans separately, then arrange them on a platter when you reach your destination.
Anadama Rolls with Mixed Seeds
Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.
Fresh Figs with Rosemary Goat Cheese
If fresh figs are difficult to find, a delicious alternative would be toasts or crackers spread with preserves-fig or peach, for example. If opting for preserves, use only half the honey called for in the goat cheese mixture.
Can be prepared in 45 minutes or less.
Manchego Cheese with Quince Paste
Manchego, made from rich sheep's milk, is perhaps the best known of the Spanish cheeses. Its flavor, similar to that of Parmigiano-Reggiano, provides an ideal foil for fruit or quince paste, a traditional accompaniment.
Goat Cheese and Leek Galette
With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal.
Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips
Store-bought potato chips, heated to crisp and refresh, would make this a very quick hors d'oeuvre.