Owl Be Seeing You ...

Some ideas are so clever they’ve just got to be shared. Yesterday, my friend Judy Palipowski had a small get-together for friends who walk most Wednesday mornings. Along with coffee, homemade blueberry-orange mini muffins, and a raspberry gin shooter, here’s the fruit dish she served! 

Modest Judy didn’t want to take credit for this, saying: “The owl idea was inspired by a photo my sister-in-law in Holland sent me.  I’m not sure where it originated. It was fun to do.” 

The eyes have it in this gorgeous display: Judy used softened cream cheese combined with whipped cream and several splashes of gin. The pupils are made with blueberries. Clever, clever, clever! 

Judy Palipowski

Cajun Shrimp Bites

If you like an appy with a bite, these bite back! They’re easy to make and - while you can serve them skewered, that takes a couple of minutes and they’re best served immediately, straight from the oven. After making this shrimp recipe on several occasions, I’ve concluded it does best in a large oven rather than a toaster oven. This is certainly one of my favorite, easy appetizers, and I’m sure it will quickly become one of yours. 

Cajun Shrimp Bites:

1 lb. (500 g) fresh or thawed raw shrimp, peeled and deveined, tails on (see Note)
1 tbsp. (15 mL) olive oil
1 large garlic clove, crushed
1 tbsp. (15 mL) cajun seasoning

Preheat oven to 400 deg. F. Put chilled, prepared shrimp to one side. In medium bowl, combine olive oil, garlic, and seasoning. Add shrimp, tossing gently; rice paddles are ideal for this job. On parchment-lined baking sheet, roast shrimp 5-to-7 min., just until pink. Serve immediately, with cocktail forks. Serves six.

Note: Unfortunately, I had only cooked shrimp on hand. You can use that, but cook your shrimp only until warmed through. In addition, it won’t be as tender. Sorry about that, Dollinks.

Combine that wonderful spice, garlic, and olive oil.

Add shrimp, tossing gently.

Serve at once!

Rather than a have formal dinner in the dining room, our

 guests ate at the kitchen table, for a more casual feeling.

Quick Cucumber-Tomato Snacks

This fast, nutritious appetizer is perfect when guests are due!

Quick Cucumber-Tomato Snacks:

1 long English cucumber, unpeeled and wiped clean

1/4-to-1/2 c. (60-to-125 mL) cream cheese, softened

1 tbsp. (15 mL) ) mayonnaise

1 tbsp. (15 mL) commercial sour cream

1 tbsp. (15 mL) fresh dill weed, chopped fine or 2 tsp. (10 mL) dried dill weed

1/2 tsp. (2.5 mL) garlic salt

Freshly ground black pepper, to taste

7 cherry tomatoes, wiped clean, halved

Fresh parsley, chopped, as garnish

Freshly ground black pepper, as garnish

Slice cucumber into about 20 pieces, 1/2-in. (13 mm) wide. With a 1/4-in. (6 mm) teaspoon, hollow out the centre of each piece. Set aside. Combine cream cheese, mayonnaise, sour cream, dill, garlic salt, and pepper until completely smooth. Hollow out centre of each slice with rounded 1/4 tsp. (1.25 mL). Blot cucumber slices dry with paper towel. Heap cream cheese mixture into hollow of each slice, allowing some to ooze over top. Blot halved cherry tomatoes dry, placing each half over cream cheese mixture in cuke. 

Quick Cucumber-Tomato Snacks

Sprinkle chopped parsley and fresh pepper over cucumbers on serving plate. This is best prepared at least 1 hr. ahead, so flavors can blend. Serves 2-to-4.