Weight Loss Surgery Cookbook

234 Part III: Simple Recipes to Enjoy Anytime

Making Tasty Morsels

The great thing about appetizers is that many of them can be made ahead

of time so you’re not in the kitchen the entire time your guests are visiting.

If appetizers are served hot, you can still make them up early in the day and

keep them refrigerated until it’s time to heat and serve.

You want to serve a balance of tastes and textures. Make sure to have some

sweet, spicy, soft, and crunchy. Color is important, too, so pick foods of

different colors. If all your appetizers are brown, they won’t look too appetizing.

Knowing your apps

The culinary world has many words for

appetizer-type foods. Hors d’oeuvres, which

translates loosely to “outside the meal,” are

small hot or cold appetizers served before

a meal to stimulate the appetite. One type is

canapés, bite-sized appetizers served on an

edible base like crackers or toast. Another word

you might run across is crudités. This is a fancy

word for a raw vegetables cut into sticks or bite

size pieces and served on a tray together, often

with a dipping sauce.

Grilled Shrimp

With horseradish and tarragon bringing a little bit of spice and tomato and garlic

packing a whole lot of flavor, this shrimp appetizer is a crowd pleaser.

Stage: Regular foods

Preparation time: 10 minutes

Marinating time: 30 minutes

Cooking time: 4 minutes

Yield: 8 servings (2 ounces each)