Holiday appetizers

Appetizers are king at holiday parties. We asked four chefs at popular area restaurants what they will be making at home for their guests. The recipes are easy to prepare but memorable among the holiday hungry.

Appetizers are king at holiday parties. We asked four chefs at popular area restaurants what they will be making at home for their guests. The recipes are easy to prepare but memorable among the holiday hungry.

chef_markos

TABOULI

BY MARKOS SHAHEEN, DESERT INN
4 bunches parsley
1 cucumber, diced
1 bunch green onions
2 tomatoes, diced
1 cup wheat, soaked
1⁄2 cup olive oil
1⁄4 cup lemon juice
Salt to taste

chef_mariaSoak wheat in hot water for an hour. Chop parsley finely. Dice cucumber, onions and tomatoes. Mix all ingredients. Serves 8 to 10.

ATHENS GRAPE LEAVES (DOLMATHES)

BY MARIA KARASARIDES, ATHENS RESTAURANT
2 onions, diced
5 green onions, diced
1⁄2 cup olive oil
1⁄2 cup lemon juice
1⁄2 cup fresh dill, chopped
2 cups rice, cooked
75 grape leaves

Filling:
Coat a large pan with olive oil over medium heat. Add onion and green onion and sauté until translucent. Add cooked rice, dill, mint, lemon juice and salt and pepper to taste. Cook for 5 minutes.

Grape leaves:
Bring a big pot of water to a simmer. Blanch the leaves for 5 minutes or until pliable. Drain and trim stems and hard veins. Pat dry with paper towels.

Assembly:
Lay a leaf on work surface shiny side down. Put 1 tablespoon mixture near the stem end. Fold stem end over mixture, then fold both sides toward the middle. Roll into a cigar shape. It should be snug but not tight. Place leaf rolls in a large Dutch oven. Layer with seam side down, side-by-side. Fill and add water to cover half of pan. Put a plate on top. Cook over low heat for 30 to 40 minutes until tender when pierced with a fork.

CHEF DON’S STUFFED MUSHROOMS

BY DON “TURBO” TRUBISKY JR., JOHN’S BAR AND GRILLE
12 mushroom caps
12 stems from mushrooms, chopped
8 ounces crab meat, canned, flaked
1⁄4 cup onion, finely chopped
1 cup bread crumbs, seasoned
1⁄2 cup freshly grated Parmesan cheese
2 tablespoons melted butter
1⁄2 cup Chablis wine
Salt and pepper to taste
Fresh parsley, chopped
2 tablespoons butter for mushroom caps

Melt 2 tablespoons butter in a sauté pan on medium heat. Add chopped mushrooms and sauté until lightly browned. Add bread crumbs, toss with onions and mushroom stems. When bread crumbs turn slightly browned, add Chablis. Remove from heat and add 1⁄4 cup Parmesan and stir. Add salt and pepper as needed. Brush mushroom caps with butter and fill with crab. Drizzle caps with remaining butter, sprinkle with remaining Parmesan. Bake at 350 degrees for 20 minutes, cover with foil. Plate and finish with parsley garnish.

chef_amanda

CORKY’S VEGAN ITALIAN SAUSAGE

BY AMANDA HERNANDEZ, CORKY’S CAFE
1 French baguette sliced into eight
1⁄2-inch pieces
1 teaspoon garlic, minced
1 Tablespoon olive oil
1⁄2 cup each red and green bell peppers, yellow onion, small diced
1 portobello mushroom cap with gills removed, small diced
2 tablespoons fresh parsley, chopped
1⁄4 cup tomatoes, diced
2 tablespoons garlic, minced
1 teaspoon basil, dried, or 1 tablespoon fresh, minced
Pinch of dried red pepper flakes
1⁄4 teaspoon salt or to taste
2 tablespoons olive oil
2 Corky’s Homemade
Vegan Italian sausage links

Rub each piece of bread with garlic and brush with olive oil. Bake in 350-degree oven for 5 to 8 minutes or until crisp. Heat olive oil in medium sauté pan. Add all ingredients except sausage and sauté until just tender, about 3 minutes. Set aside. Cut sausage into four pieces and sauté in 1 tablespoon olive oil. Assemble all ingredients and serve with marinara.

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass