Lowcountry Cuisine Fall/Winter 2019-20

lowcountry cuisine LC 62 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com CHEESETOASTS Plain old bread and cheese is quickly transformed into this tasty treat. Everything but the last-minute run under the broiler can be done ahead. Arrange these warm morsels on a plate and watch them disappear. • 1/2 cup grated Parmesan • 1/2 cup shredded Gruyère or Swiss cheese • 2/3 cup mayonnaise • 3 tablespoons finely minced red onion • 1/8 to 1/4 teaspoon cayenne pepper • 10-12 slices thin-sliced bread Ahead of time: In a bowl, mix the cheeses, mayo, onion and pepper, and chill. Trim crusts from bread and toast them lightly on one side under the broiler. When ready to serve, spread cheese mixture over the untoasted side of the bread. Broil until bubbly and flecked with brown bits. Slice into quarters and serve. F or the holidays and at parties year-round, appetizers are the vital ingredient. These bite-sized treats set the tone for the occasion whether you’re having cocktails for a crowd after the game or an intimate evening for a few friends. Everybody loves to graze, especially on zippy cheese puffs and that Southern staple, spiced pecans. But for something unexpected, offer your guests hard-cooked quail eggs to dip in seasoned salt. An ideal finger food, these marble-size eggs are not even naughty at only about 14 calories each and no carbs. I first encountered them years ago as cocktail nibbles in England where they are standard party fare. Here at home, Manchester Farms in Columbia has grown into one of the nation’s largest quail producers. Brittney Miller is the second-generation quail farmer there. They specialize in Pharaoh, or Japanese, quail, not our familiar bobwhites. You can usually find their little cartons of 15 speckled eggs tucked in the regular egg case at Harris Teeter and Publix. Our rule of thumb is to make sure each appetizer only takes one bite, or two at the most. Balancing a glass, a cocktail napkin and an hors d’oeuvre while carrying on an animated conversation is enough of a challenge. BY ANNE SEMMES Small Bites, Big Fun Easy Party Appetizers Brittney Miller owns Manchester Farms, a second-generation, 40-year family farm that raises heirloom heritage quail naturally.