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  1. Festive Flatbread

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    Prettily arranged ingredients, add flavor, and turn simple foods into edible works of art. We topped flatbread with sage leaves, sliced onion, tomatillo, and yellow tomato. (Another option is to use only an assortment of herbs.) One batch of dough yields 12 delicate slices, enough to present in a basket at the table. Save time the day of your party by making the bread a couple of days in advance and storing it in an airtight container.

    Festive Flatbread

    Source
    Martha Stewart Living, July 2006
  2. How to Keep Shrimp Cold

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    Seafood needs to be kept well chilled until the moment you cook it. 

    If you're tight on fridge space or want to bring your fish or shrimp to the grill a few minutes in advance, here's how to keep it cool: Fill a shallow pan with ice. Cover with plastic wrap, place the seafood on top, and cover with more wrap.

    (Give the idea a try when making our Spicy Grilled Shrimp.)

    Source
    Martha Stewart Living, June 2010
  3. Botanical Canapes

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    A minimalist motif gives these canapes maximum charm: Thinly sliced scallions and snipped chives make stems for salmon-caviar blooms. Spread plain or smoked-salmon cream cheese onto soft white sandwich bread. Trim to desired shape, and arrange the chives and roe into single stems or a field of flowers.

    Fishing for Caviar
    Salmon caviar, or roe, is a luminous bright orange and tastes of the sea. A relatively inexpensive type of caviar, it can be found at specialty-food stores or ordered from russanddaughters.com.

    Source
    Martha Stewart Living, April 2010
  4. Basil-Infused Olive Oil

    Martha Stewart Living, June 2006

    Garden-grown basil can pile up fast. Here's a good use for it: basil-flavored oil, delicious on salads or drizzled over baguette slices topped with ricotta cheese. To make it, blanch 1 cup of basil leaves and blend them in a food processor with 1/2 cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week.

    Comments (1)

    • 22 Aug, 2010

      I always look for easy ways to offer appetizers. The idea of infusing basil into olive oil is simple. I took the basil and let it sit as directed.What I found was that this delicious basil olive oil was fantastic with just a little red pepper flakes sprinkled in.Get great italian bread n cut it into chunks, pour your oil into a pretty saucer, and now you have the makings of a great dipping sauce.
      Everyone at my party loved it AND continued to eat it after the dinner was served.

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