This month’s menu, unlike others, is a collection of easy and make-a-head recipes that you can choose from to suit your own entertaining needs and style. From hearty appetizers, which can easily double as main courses, to elegant snacks and fun dips, to the classic cheese board, this collection will help most anyone create a delicious and comfortable backdrop to a memorable gathering – without fuss, or stress.

Most of these recipes can be made with little more than a quick run through the grocery store, or with what you have on hand. When stored properly, though, these recipes keep for days, weeks and months, so you never have to be without a little bite-of-something-good, when you want to invite friends to stop by.

And so, won’t you join me in welcoming the most festive of seasons, and begin your celebration with a selection or two from this festive collection of recipes. Paired with a favorite wine, spirit or beverage, these effortless hors d'oeuvres allow you to sit back and enjoy the reason we gather – the love of those we call friends and, of course, our families.

The Virtual Supper Club November Menu:
Hearty Appetizers; Easy Main Courses
Grilled Lemon Chicken with Satay Dip
Grilled Herb Shrimp with Mango Salsa

Most of these recipes have the added luxury of allowing easy, and obvious, substitutes. For example, the Grilled Lemon Chicken is easy if you have the Satay Dip on hand, but don’t have time to marinate the chicken. Simply pick up a package of the original roasted Perdue Shortcuts, skewer, squeeze fresh lemon juice over the skewers and serve. The Grilled Herbed Shrimp works in much the same way when you buy the precooked shrimp and a jar of Newman’s Own Salsa with tropical fruits like mango and pineapple.

If you don't have a favorite cheesemonger to help you with your holiday cheese selections, I highly recommend browsing DiBruno Brothers website. DiBruno Brothers has been the pulse of Philadelphia's Italian Market for decades, and carries an extraordinary selection of cheeses, olive oils and vinegars, and other gourmet ingredients. (I love their fig molasses – when mixed sparingly with some chopped walnuts and dried figs.  It makes an elegant, and unusual tapenade to accompany creamy goat cheese.)

DiBruno Brothers ships just about anywhere, which means we no longer have to be satisfied with the wax covered blocks of processed, plastic-tasting cheeses that endlessly populate the grocer’s dairy case. Your guests will be amazed at the flavor of real cheese, and appreciate the trouble (!) you went to for them.  DiBruno Brothers will help you with your selections, and provide you easy instructions on how to store your cheeses so they last through the holidays.

This month, in keeping with the "easy entertaining" theme, I intentionally omit a wine selection.  "Why fuss?" I say, when it's just as easy to use something from the wine I have in my "cellar", or make  pitcher of something festive -- say Margaritas, or Cosmopolitans, or Old Fashions. 

A lovely glass of wine or cocktail, a little bite-of-something-good, and the company of friends... what's not to love about having people in?!

The recipes…
Grilled Lemon Chicken
from the Barefoot Contessa Cookbook Copyright © 1999 by Ina Garten (Clarkson Potter, 1999)

Serves 8 to 10

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 Teaspoons kosher salt
1 Teaspoon freshly ground black pepper
1 Tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 Pounds boneless chicken breasts, halved and skin removed.

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerate for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Skewer with wooden sticks.

Satay Dip
from the Barefoot Contessa Cookbook Copyright © 1999 by Ina Garten (Clarkson Potter, 1999)

Makes 1 1/2 cups

Inspiration for this recipe came from a wonderful caterer in Philadelphia who wrote The Frog Commissary Cookbook. I love the complexity of the flavor in this recipe, which is so quick to make.
We use Kikkomon soy sauce.
Freshly squeezed lime juice makes all the difference.
This dip will last for a month in the refrigerator.

1 Tablespoon good olive oil
1 Tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 Teaspoons minced garlic (2 cloves)
1 1/2 Teaspoons minced fresh ginger root
1/4 Teaspoon crushed red pepper flakes
2 Tablespoons good red wine vinegar
1/4 Cup light brown sugar, packed
2 Tablespoons soy sauce
1/2 Cup smooth peanut butter
1/4 Cup ketchup
2 Tablespoons dry sherry
1 1/2 Teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice. Cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Grilled Herb Shrimp
from the Barefoot Contessa Parties! cookbook Copyright © 2001 by Ina Garten (Clarkson Potter, 2001)

Serves 6

3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
Mango Salsa (recipe follows)

For cocktails, place each shrimp on is own 6-inch skewer and cook the same way. This recipe makes enough for 8 to 10 people for cocktails.

You can also broil the shrimp: 3 inches from the flame and 2 minutes per side.

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side. Serve with the Mango Salsa.

Mango Salsa
from the Barefoot Contessa Parties! cookbook Copyright © 2001 by Ina Garten (Clarkson Potter, 2001)

Makes 2 Cups

2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves

Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute.  Add the mangoes; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapenos; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Mango Salsa -- From the November Edition Review
1 rough chopped Mango
1 rough chopped Avocado
2 tablespoons finely chopped red onion
1/4 cup diced red pepper
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons chopped cilantro

Combine mango, avocado, red onion and red pepper in a medium bowl.  Set aside.

In another bowl, whisk together the vinegar, honey and lemon juice until emulsified.  Pour over fruit and vegetables; toss lightly.

Sprinkle with chopped cilantro.  Chill.

Marinated Goat Cheese with Oven Roasted Tomatoes
from www.williamssonoma.com, Copyright © 2003 Williams-Sonoma Kitchen

Ingredients:
8-oz. cylinder goat cheese (chèvre), with a slightly creamy texture
1 cup Spanish or other olive oil, plus more for brushing
Salt and freshly ground pepper, to taste
2 fresh thyme sprigs
12 plum tomatoes, quartered
2 garlic cloves, thinly sliced
Fresh baguette slices or crostini for serving

Directions:
Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds.

In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate at least 2 hours or as long as overnight.

Meanwhile, position a rack in the center of an oven and preheat to 350^o F.

Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Cool to room temperature.

In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. When hot, add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool. In a mixing bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or platter or divide among several small cazuelas. Serve with a basket of baguette slices or crostini alongside.

Serves 6.
Donna’s Note: This appetizer is delightful when warmed in a 350 ^o oven, and the cheese begins to melt into the tomatoes.

Baked Chèvre and Proscuitto
Recipe from Almost From Scratch 600 Recipes for the New Convenience Cuisine by Andrew Schloss (Simon & Schuster, July 8, 2003; 0-7432-2598-8; $25.00/hardcover).

Tiny pillows of marinated goat cheese are wrapped in a skin of prosciutto and baked, which is when the alchemy begins. The chèvre gets puffy; its belly goes pudgy. In contrast, the prosciutto thins, stiffens, and dries, becoming a lacquered shell that cracks tinnily between the teeth. Although it is perfectly fine to assemble the ingredients ahead, don't let the bundles linger after baking or the contrasts will diminish as they sit.

Makes 6 to 8 servings

1 log (8 ounces) fresh chèvre cheese
2 tablespoons extra-virgin olive oil
1/4 teaspoon minced garlic, jarred or fresh
1 ounce prosciutto, cut into 8 paper thin slices

Preheat the over to 425 ^o degrees. Cut the cheese into 8 rounds. Combine the oil and garlic, and dip the cheese into the mixture, turning the rounds to coat them evenly. Wrap each round of cheese with a slice of prosciutto and place on a sheet pan. Bake for 5 minutes, until the prosciutto is slightly crisp and the cheese is warm.

Nacho Cheese Dip
From "Epicurious Foods", first appeared in Bon Appétit, March 1993

1/2 cup beer
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 16-ounce can refried beans
1/2 cup purchased chunky hot salsa
1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh cilantro
Tortilla chips

Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.

Makes about 4 cups.

Candied Salmon
From Salmon House on the Hill, recipe found at: http://br.theadvocate.com/food/recipe.asp?StoryID=4472

1 lb. trimmed salmon bellies
1 cup soy sauce
1 cup brown sugar
1/2 cup white sugar
1 tbl. sesame oil
1/4 cup plum wine
2 tsps. minced garlic
2 tsps. minced fresh ginger
1/2 tsp. salt
2 tsps. lemon pepper
1/4 cup maple syrup

1. Wash the salmon and pat it dry. Combine all the other ingredients and pour over the salmon. Stir to make sure it is well coated with the marinade. Refrigerate and marinate for 2 days, stirring every 12 hours.

2. Remove the salmon from the marinade. If you have a smoker, smoke it for 2 hours at 80 degrees to 100 degrees. Slow cooking on your barbecue works just as well. Heat it to low and cook the salmon for 2 hours. Add a few wood chips for extra flavor. Usually, greener wood creates more smoke, and that is good. If the wood chips are dry, soak them in water for 10 minutes before putting them on. Remember that they burn up fast, so put a little on at a time to make the smoke last the whole cooking time.

A third method is to bake the salmon in the oven at 275 degrees for about 1 hour.

3. Serve as an appetizer or as garnish on a salad of mixed greens.

Serves 4.
Donna's Note:  I usually increase the amount of Lemon Pepper.  I like the complexity it adds to the marinade.  To serve as an appetizer, slice pieces of the candied salmon, and place on a serving plate with crackers and whipped cream cheese.

Cucumber Rounds with Smoked Salmon and Lime Aioli
from www.williamssonoma.com, Copyright © 2003 Williams-Sonoma Kitchen

Ingredients:
1 small garlic clove, minced
Juice of 1 lime
1 egg yolk
2/3 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 large seedless cucumber, peeled
3 or 4 radishes
1/2 lb. smoked salmon, thinly sliced
1/2 pint fresh sprouts for garnish

Directions:
In the bowl of a food processor, combine the garlic, lime juice and egg yolk and process in short pulses until smooth. With the motor running, add the oil through the feed tube in a slow, steady stream until smooth and blended. Season with salt and pepper. Transfer the lime aioli to a small bowl, cover and refrigerate until ready to serve.

Using a mandoline or vegetable slicer, slice the cucumber crosswise into slices 1/4 inch thick to make about 30 pieces. Slice the radishes into paper-thin slices to make about 30 pieces.

To assemble, lay the cucumber slices out on a clean serving tray or platter, place a small amount of aioli on each slice and decoratively arrange a piece of smoke salmon over the aioli. Garnish with a piece of shaved radish and a few sprouts. Cover loosely and refrigerate until ready to serve. Makes about 30 pieces.

Wild Mushroon Pâté
From Martha Stewart Living Christmas Cookbook, Copyright © 2003 by Martha Stewart Living Omnimedia, Inc.

Serves 12

The pâté, which should be chilled at least eight hours, may be made up to one day ahead. To make toast points for serving, remove crusts from thinly sliced white sandwich bread; cut into triangles, and toast until just golden.

1 cup finely chopped walnuts (4 ounces)
6 tablespoons unsalted butter
2 1/2 pounds assorted fresh mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and coarsely chopped, plus 14 to 16 small mushrooms, halved for garnish
6 scallions, white and pale-green parts only, finely chopped
1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
Coarse salt and freshly ground pepper
1/2 cup dry sherry
Juice of 1 lemon
1 cup packed fresh flat-leaf parsley, finely chopped
Dash of hot-pepper sauce, such as Tabasco
1 package (8 ounces) cream cheese, room temperature
Toast points for serving

1. Preheat oven to 350 ^o F. Spread walnuts in a rimmed baking sheet. Toast until fragrant, about 7 minutes, shaking pan occasionally. Transfer walnuts to a bowl; set aside to cool.

2. In a large heavy skilled over medium heat, melt 4 tablespoons butter; cook chopped mushrooms and scallions, stirring occasionally, until mushrooms have released their liquid and the skillet is almost dry, about 20 minutes.

3. Stir thyme, salt, and pepper into mushroom mixture, cook 2 minutes more. Add sherry, and cook, stirring, until skillet is almost dry, about 4 minutes. Stir in lemon juice. Remove from heat, and let cool.

4. In a large bowl, combine mushroom mixture with toasted walnuts, parsley, hot sauce, and cream cheese. Season with salt and pepper.

5. Line a 12 1/4-by-4-by-3 inch terrine mold (or 6-cup mold) with plastic wrap, leaving a 4-inch overhang on all sides. Spoon mushroom mixture into terrine. Firmly press down all over terrine with the back of a spoon, spreading mixture as evenly as possible. Cover mold with overhanging plastic wrap; refrigerate at least 8 hours or overnight.

6. Just before serving, melt remaining 2 tablespoons butter in a medium skillet; cook halved mushrooms just until tender, about 5 minutes. Remove from heat; season with salt and pepper.

7. Unwrap chilled terrine, and invert it onto a large serving platter. Drape a warm, wet kitchen towel over the mold, if necessary, to help loosen the pate. Garnish platter with cooked mushroom halves, walnuts and thyme. Serve pâté with toast points.

Citrus-Spiced Olives
Adapted from Olives Olives, from The Olives Table, by Todd English, Copyright © 1997 by Todd English and Sally Sampson (Simon & Schuster, 1997)

Makes about 4 Cups

Marinade:
Grated zest of 1 orange
Grated zest of 1 lemon
2 to 3 garlic cloves, finely minced
1/2 cup finely chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh oregano leaves
1 teaspoon peeled fresh ginger, finely chopped
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarse sea salt
1 teaspoon coarse ground fresh black pepper.
4 cups assorted olives, such as Nicoise, Kalamata, Picholine, Alphonos, and Sicilian green
Mild virgin olive oil to cover

To make marinade:
Place the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel, pepper flakes, salt, and pepper in a food processor fitted with a steel blade and pulse until the mixture is finely chopped and forming a chunky paste.

Toss the olives with the marinade and cover with the olive oil. Place in a glass jar and let marinate at room temperature up to 1 month, or refrigerate for up to 3 months. Once refrigerated, and the olive oil firms, spoon olives into a serving dish and bring to room temperature before serving. Serve with a baguette for dipping in the marinade oil.

Tomato, Red Pepper, Basil, and Feta Dip
Copyright © 2003 Gourmet Magazine, (first appeared in July 2003 issue)

Makes about 4 cups

2 small garlic cloves
1 (7-ounce) jar roasted red peppers, drained (1 1/4 cups)
8 ounces sun-dried tomatoes packed in oil, drained (1 cup)
1/4 cup drained bottled peperoncini, stemmed
1/2 pound crumbled feta (1 1/2 cups)
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves
Accompaniments: cucumber slices; celery sticks; pita bread

Blend garlic, roasted peppers, tomatoes, and peperoncini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, and pepper and blend until smooth, about 1 minute. With motor running, gradually add oil and blend until incorporated. Add basil and parsley and pulse until finely chopped.

Gourmet notes: Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving (for better dipping consistency).

Pairing Wine and Cheese
from The Cheese Lover's Cookbook and Guide, by Paula Lambert, Copyright © 2000 by Paula Lambert (Simon & Schuster, 2000)

General Pairing Guidelines
Taste is a personal preference. You may prefer one cheese with a particular wine while someone else may like an entirely different pairing. There are, however, some guidelines that you can follow:

• Young milky cheeses go with delicate wines that are light, young, and fruity, both red and white, like Sauvignon Blanc and Pinot Noir.
• Assertive, strong-flavored cheeses go well with young robust red wines like Chianti and Shiraz.
• Aged mellow cheeses go best with older, more robust wines such as Cabernet Sauvignon and Zinfandel.
• Strong pungent cheeses require young full-bodied wines or sweet dessert wines such as Merlot or late-harvest Riesling and Sauternes.
• Soft-ripened cheeses like Brie and Camembert are best with full-flavored Chardonnays.
• Older fine wines need a soft, rich cheese whose flavor and taste are not overpowering.
• Sweet dessert wines like port or Sauternes are fabulous with intense and complex blue cheeses.

Regional Classic Pairings
One rule of thumb is to select a wine or beverage that comes from the same region as the cheese. There are many classic matchings: