WALDORF SALAD IN ENDIVE SPEARS

Makes 30 to 40.

• 30 to 40 spears Belgian endive

• 1/2 c. light mayonnaise

• 1 to 2 tsp. sugar

• 1 tsp. sherry vinegar

• Salt and pepper

• 1/2 c. crumbled Stilton or Gorgonzola cheese

• 2 sweet-tart apples, such as Granny Smith

• 1 c. chopped walnuts

Directions

Rinse the individual endive spears; pat dry.

In a small bowl, whisk together the mayonnaise, sugar, vinegar, salt and pepper. Taste and add more sugar, salt and pepper as desired. Stir in the crumbled cheese.

Core apples and cut into a very small dice. Toss cheese mixture with apples and walnuts. Place a dollop at the base of each endive spear and serve.

ZUCCHINI CAKES

Makes 15 to 18.

Adapted from Jennifer Joyce's "Small Bites."

• 1 lb. small zucchini, grated, salted and drained

• 13/4 c. bread crumbs, divided

• 4 green onions, finely chopped

• 2 eggs, lightly beaten

• 2/3 c. feta, crumbled

• 1/2 c. fresh mint, chopped

• 1/4 tsp. nutmeg

• Salt and pepper

• 1 c. Greek-style yogurt (thick)

• 2 tbsp. fresh dill, chopped

• Salt and pepper to taste

• Olive oil for frying

Directions

Squeeze zucchini dry, then mix with 1/2 cup bread crumbs, green onions, eggs, feta, mint, nutmeg, salt and pepper. Form into 15 to 18 small, plump patties.

Pour the rest of the bread crumbs into a shallow bowl and coat zucchini cakes with bread crumbs.

Meanwhile, to make the dip, combine the yogurt, dill and salt and pepper until smooth.

Heat a frying pan over medium heat. Add a 1/2 inch or so of olive oil and heat until a bread crumb sizzles when dropped in. Fry the patties for about 2 minutes per side, until golden brown. Drain on paper towels and sprinkle with a little more salt, if needed.

Serve with the dill yogurt sauce for dipping.

FRUIT NAPOLEONS

Serves 24.

• 1 egg

• 1 tsp. water

• 2 c. fresh (or frozen, defrosted) strawberries or raspberries

• Granulated sugar

• 1/2 pkg. Pepperidge Farm puff pastry, thawed

• 1 c. heavy cream

Directions

Preheat the oven to 375 degrees. Beat the egg and water in a small bowl with a fork or whisk. Line a baking sheet with parchment paper.

Thinly slice and lightly chop hulled strawberries. Mix with 1 to 3 teaspoons of sugar and allow berries to macerate. Drain before assembling Napoleons.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 24 or so small squares. Place the pastry squares on the prepared baking sheet. Brush with the egg mixture. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

Meanwhile, whip the cream to soft peaks and add 1 to 2 tablespoons sugar, to taste. Split the pastries midway between the top and bottom layers. Place a dollop of whipped cream on half of each pastry. Top with a small spoonful of berries and the other half of the pastry.

SKEWERS OF GRILLED MAPLE LEAF DUCK BREAST

Makes 10 to 12 skewers.

Note: Soak skewers in water for 20 minutes first.

• 2 (6-oz.) uncooked Muscovy duck breasts

• 2 c. sake

• Small handful of black peppercorns

• 1 bunch green onions

• 2 c. balsamic vinegar

• Tamari soy sauce to taste

• Salt and pepper

Directions

Marinate the duck breast in the sake and peppercorns for 20 minutes.

Using a barbecue or grill pan, lightly grill the green onions, removing them before they become too soft. Cut into small pieces, 1/2 inch or so; set aside.

Remove the duck from marinade, pat dry and cut into 1/2-inch cubes, making sure to keep the skin intact on each piece.

Thread skewers, alternating duck meat and green onions, so you have three pieces of duck and two of green onions on each. (If you push the skewer down and back up through the skin, pulling the skin taut, it makes the skin really crispy.)

Meanwhile, reduce the balsamic vinegar over low heat until it thickens to a caramel sauce consistency. Add tamari soy sauce 1 teaspoon at a time until the sauce loosens up slightly and has a salty quality to it. Cool in pan.

Season skewers with salt and pepper and grill until medium, 4 minutes on the skin side first, and then 2 minutes on the other side. Drizzle balsamic reduction over the skewers and serve.

KEY LIME WHITE CHOCOLATE CHEESECAKE BARS

Makes 16 or more squares.

Adapted from "Bon Appetit Celebrations Deck."

• 24 Oreos

• 1/4 c. butter, melted

• 1/2 c. heavy cream

• 8 oz. cream cheese

• 3 tbsp. sugar

• 3 tbsp. fresh key lime juice

• 1 tsp. or more freshly grated lime zest

• 6 oz. white chocolate, melted

Directions

Line an 8- by 8-inch baking pan with foil, letting the foil extend over sides for easy lifting later. Using a food processor, pulverize the cookies. Add the melted butter, then press the cookie crumbs into the bottom of the pan to form a crust. Chill. Wipe processor bowl with a paper towel to remove cookie residue.

In a mixer, beat the cream until peaks form.

Place the cream cheese, sugar, lime juice and zest in the food processor and blend until smooth. Add the melted white chocolate and blend. Gently fold the whipped cream into the cream cheese mixture. Spread over crust and chill at least 2 hours.

Lift cheesecake from pan and cut into small squares. Garnish with white chocolate curls and lime twists, if desired.