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“But you couldn’t find them.”
“No.”
“So you hung me out as bait?”
Gav winced. “Something like that.”
The two agents who’d corralled my attackers were finished loading them into the car. A second later they pulled away from the curb, and the agent in the passenger seat waved. I watched them for a long moment before I could speak again. “Well, thanks for letting me know.”
“When you shouted about being protected by the Secret Service, I actually thought our cover had been blown,” he said. His mouth twitched-an almost smile. “Did you know we were tailing you?”
“No.”
“Well, you seemed to be doing just fine on your own. I don’t think you even needed us.”
I tried to smile, but I was shaking too much. Gav noticed.
He walked me to my door, one hand on my elbow. “We’re packing it in, you know. We completed the staff training. Time to take the explosive show on the road.”
“You’re not coming back?”
“Not until we’re needed again.”
I was surprised to realize I was sorry to see him go. I said as much, then added, “But for the president’s sake, I hope your team isn’t called back for a long time.”
He held open the building’s front door. “Until then, Ollie,” he said, “I’m counting on you being our eyes and ears.”
I scooted inside, then turned back. But I didn’t know what to say.
Gav gave a quick two-fingered salute, and was gone.
AN ADORABLE ASSEMBLY OF APPETIZERS
FORGIVE THE TITLE-I CAN’T RESIST A GOOD alliteration. But it’s true that there’s nothing better to have in your cooking repertoire than a bunch of appetizer recipes. Most appetizers are fabulously tasty, and many are good for you, too (though not all; the cheese straws, brownies, and cookies below are pure sin). When you want to throw a fancy reception or a party and you don’t want to drag in waiters and bartenders to lend a hand, whipping together a big bunch of appetizers is a surefire way to feed a crowd and keep them happy without having to go through the trauma of a big sit-down di
And if you put out the right kind of appetizer spread, people can truly make a meal out of it. The recipes below, some of which Mrs. Campbell chose for her receptions this year, are easy to make, easy to eat, and work well together as a display. With a wide variety of colors, textures, and tastes, these items create a wonderful appetizer party. All are made with ingredients easily available at any supermarket. (Though I have to say, it’s nice to grow your own herbs. If you have a su
Enjoy the party-and happy noshing!
Ollie
APPETIZER PARTY MENU
Blue-Cheese Straws
Stuffed Cherry Tomatoes
Asparagus Spears and Lemon Butter
Garlic-Green Bean Bundles
Mini Red Potatoes with Sour Cream, Cheddar, and Chives
Bacon-and-Cornbread Muffins
Little White Rolls
Sugar-Cured Ham with White-Wine Honey Mustard
Chicken-Fried Beef Tenderloin with White Onion Gravy
Brownie Bites
Gingerbread Men
BLUE-CHEESE STRAWS
½ pound blue cheese, softened
½ cup (1 stick) butter, softened
3 ounces cream cheese, softened
2 tablespoons heavy cream
¼ teaspoon red pepper flakes
¼ teaspoon kosher salt
3 cups flour, sifted
½ cup finely chopped smoked almonds (optional)
Preheat oven to 400°F.
Place blue cheese, butter, and cream cheese in bowl or mixer. Cream them together. Mixing by hand, add the rest of the ingredients, one at a time, until fully incorporated.
Turn the dough out on a floured board. Roll out to a medium-thin dough (about ¼-inch thick). With a sharp knife, cut the dough into ½-inch-wide strips. Twist each strip until it is a loose spiral from top to bottom and lay the spirals on an ungreased cookie sheet, not touching their neighbors.
Bake until strips are golden brown, 5-10 minutes. Remove to wire racks and let cool.
Store in tightly covered tins lined with wax paper until ready to serve.
STUFFED CHERRY TOMATOES
1 8-ounce block cream cheese, softened
¼ cup sour cream
1 small bunch chives, washed and chopped, about 3-4
tablespoons (Reserve 1 tablespoon for garnish.)
2 cloves garlic, cleaned and minced
20 fresh basil leaves, washed and cut into thin strips
Pinch kosher or sea salt, to taste
1 pint cherry tomatoes, washed and dried
Make the filling by combining the first six ingredients in a bowl and stirring well. Place in a pastry bag fitted with a large star point, if desired. Otherwise, the filling can be spooned into the tomatoes. Set filling aside.
Using a sharp paring knife, cut a small slice off the bottom of a cherry tomato so that it will sit firmly on its tray without rolling around. Cut an X into the top of the cherry tomato with the same knife. Either use a watermelon baller to remove the pulp from the tomato, or squeeze it gently over a waste bowl to get the pulp out. Repeat with all the cherry tomatoes, laying them out in rows on the serving tray, ready to be filled.
Pipe the cream-cheese mixture into the prepared tomatoes, or spoon it, for a more rustic look.
Sprinkle finished dish with reserved chopped chives. Serve chilled.