Photographs by Paul Rozario

Prosciutto and Chèvre-stuffed Figs with Walnuts and Balsamic Honey Drizzle

From the book The Cocktail Chef. C2006, by Dinah Koo and Janice Poon, photographs by Paul Rozario. Published by Douglas & McIntyre, Ltd. Reprinted with permission of the publisher.

Use a soft, white unripened goat cheese for the stuffing, or be more daring and use a chèvre that is slightly more aged and whose fragrance hints at fecundity.

Balsamic Honey Drizzle

• 4 Tbsp honey
• 2 Tbsp balsamic vinegar

Stuffed Figs

• 2 Tbsp chèvre
• 2 tsp whipping cream (35%)
• 4 large fresh figs
• 8 to 12 paper-thin slices prosciutto
• 2 Tbsp crumbled walnuts, toasted, or Spiced Asian Walnuts

For balsamic honey drizzle: Using a whisk, mix together honey and balsamic vinegar in a small bowl until smooth. Set aside.

For stuffed figs: Using a fork, mix chèvre with whipping cream in a small bowl until smooth. Using a sharp knife, cut an × into the top of each fig, cutting about two-thirds down into the fruit. Spoon one-quarter of the chèvre mixture into each fig opening, allowing some to spill over the top. Fold prosciutto slices in half lengthwise. Using 2 or 3 folded slices of prosciutto for each fig, wind them loosely around the bottom half of each fig. Arrange prosciutto-wrapped figs on a platter. Sprinkle with walnuts. Figs can be made ahead to this point, covered in plastic wrap and refrigerated.

An hour before serving, allow figs to come to room temperature. Serve, with balsamic honey drizzle in a small bowl on the side. Using a small spoon, drizzle figs suggestively when serving.

Artichoke, Asiago and Roasted Hazelnut Dip

From the book The Cocktail Chef. C2006, by Dinah Koo and Janice Poon, photographs by Paul Rozario. Published by Douglas & McIntyre, Ltd. Reprinted with permission of the publisher.

Pulverized roasted hazelnuts are the secret ingredient that puts a new spin on a trendy dipping favourite. Serve this dip with baskets of pita crisps and chips.

• 1/2 cup hazelnuts
• 1 1/3 cups marinated artichoke hearts in oil, roughly chopped, drained, marinade reserved
• 1/2 cup grated Asiago cheese
• 8 oz cream cheese, room temperature, cubed
• 1 1/2 tsp freshly ground black pepper

Preheat the oven to 350°F. Place hazelnuts on a baking sheet and roast until skins are dark brown, about 15 minutes. (The hazelnuts should be well roasted so their skins peel off easily.) Using a kitchen towel, rub nuts while still warm to remove as much skin as possible.

Using a food processor, pulverize nuts. Add artichoke hearts (without their marinade), Asiago cheese, cream cheese and pepper. Process, adding as much of the reserved artichoke marinade as necessary, until dip is smooth and creamy.

Makes 2 1/2 cups
 

Cheese Gougères

From the book The Cocktail Chef. C2006, by Dinah Koo and Janice Poon, photographs by Paul Rozario. Published by Douglas & McIntyre, Ltd. Reprinted with permission of the publisher.

This Burgundian treatment of choux pastry is baked in a medium oven so the dough does not puff up hollow, as it does when making éclairs. This version is bite-sized and so chock-full of delicious ingredients that a separate filling is not needed. (We've given you four fillings to choose from.) The puffs look so perfect you won't believe how simply and quickly they come together. Bake these gougères up to 1 week ahead and freeze them, or make them the morning of the party and reheat in a 350°F oven for 7 to 10 minutes just before serving.

Gougère Dough

• 2 cups water
• 1/2 tsp salt
• 2 tsp sugar
• 1 cup butter
• 2 cups all-purpose flour
• 8 large eggs
  

Cheddar-apple Filling

• 4 cups old Cheddar cheese, in 3/8-inch cubes
• 4 cups baking apples (such as Royal Gala), peeled and cored, in 3/8-inch cubes

Spicy Jack Filling

• 4 cups spicy Jack cheese, in 3/8-inch cubes
• 2 cups dry black olives, pitted and quartered
• 2 cups chopped green onion
  

Feta-olive Filling

• 4 cups feta cheese, in 3/8-inch cubes
• 1 cup slivered sun-dried tomatoes
• 2 cups green pepper, in 3/8-inch cubes
• 1 cup green olives, pitted and chopped

Prosciutto-parmesan Filling

• 1/2 cup thinly sliced green onion
• 1/2 cup prosciutto, in 3/8-inch cubes
• 1/2 cup grated Parmesan cheese

Preheat the oven to 400°F. Line several baking sheets with parchment paper.
In a medium saucepan on high heat, bring water, salt, sugar and butter to a full rolling boil until butter melts. Reduce the heat to medium. Add flour all at once and cook, stirring constantly, until the mixture forms a ball and comes away from the sides of the pan. Remove from the heat and cool for 4 minutes.

Transfer the mixture to a food processor, add eggs and process until completely incorporated. (If mixing by hand, beat in eggs one at a time, being sure to incorporate each egg before adding the next one.) Scrape the mixture into a large bowl. Mix the ingredients from your selected filling into the dough and stir until evenly incorporated.

Using two spoons, form the mixture into 1 1/4-inch balls and drop onto the baking sheets. Bake 10 minutes, reduce the heat to 350°F and bake for another 15 to 20 minutes, or until gougères are light and golden. Serve warm or at room temperature.

Makes about 80 gougères.

About The Cocktail Chef

A fresh new guide to throwing stylish, sophisticated cocktail parties - your all-in-one recipe to becoming the most popular host around.  Want to host a party? Caterer Dinah Koo and stylist Janice Poon provide the ultimate guide to planning and pulling off the perfect party for every occasion. The first section of the book provides a crash course in bartending.  The book's second section outlines recipes for simple mouth-watering hors d'oeuvres. The pièce de résistance is the book's third section, a step-by-step guide to planning seven successful parties. Whether you're thinking of a seductive soirée à deux, a poker night for 5 to 10 girlfriends or a New Year's Day brunch for 30, The Cocktail Chef helps you set the theme, plan and prepare the menu and music in advance, and stay calm enough to enjoy your own party.

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