Win-Over-the-Crowd Recipes
This sale’s real hot-ticket items? Your snacks! Be a true one-stop shop and offer this sampling alongside all the purses,
toys and dishware. Sell ’em to shoppers, share ’em with vendors, and don’t forget to save a couple of bites for yourself.
Basic Hummus
MAKES 3 CUPS PREP 15 MIN
Two 15-ounce cans chickpeas,
rinsed
½ cup tahini
1 tablespoon fresh lemon juice
1 clove garlic, finely chopped
Salt and pepper
¼ cup pistachios, toasted and
chopped
Extra-virgin olive oil, for drizzling
Pita triangles, carrot sticks,
celery sticks, endive spears,
cucumber spears and sliced
bell peppers, for dipping
In a food processor, blend the
chickpeas, tahini, lemon juice,
garlic and ½ cup water until
smooth; season with salt and
pepper. Transfer to a bowl and
top with the pistachios and a
drizzle of olive oil. Serve with the
pita triangles and vegetables.
VARIATIONS:
For these variations, make the
basic hummus without the
pistachios and olive oil.
Mix 1½ cups Basic Hummus
with 2 tablespoons toasted
black sesame seeds, 1 teaspoon
toasted sesame oil and
Deviled Eggs with Shrimp
SERVES 6 PREP 25 MIN
12 hard-boiled eggs, halved
⅓ pound frozen cooked shrimp,
thawed and chopped
⅓ cup mayonnaise
¼ cup greek-style yogurt
1 tablespoon finely chopped
fresh dill
1 tablespoon fresh lemon juice
Salt
1. Remove the egg yolks from the
egg whites and place in a bowl.
Mash the yolks and stir in the
shrimp, mayonnaise, yogurt, dill
and lemon juice; season with salt.
2. Spoon the yolk mixture into the
egg white halves.
Chocolate-Dipped Fruit
SERVES 6 PREP 20 MIN COOK 5 MIN
1 cup heavy cream
6 ounces dark chocolate,
chopped
1 pint strawberries
3 tangerines, peeled
2 mangoes, peeled and cut into
1-inch pieces
Half of an angel food cake, cut
into 1-inch cubes
1. In a small saucepan, heat the
cream over medium heat until it
just begins to simmer. Add the
chocolate and let sit for 1 minute.
Whisk until smooth.
2. Serve the chocolate
sauce with the strawberries,
tangerines, mangoes and cake
for dipping.
Shortbread Bites
MAKES 60
PREP 20 MIN (PLUS CHILLING) BAKE 1 HR
2 cups flour, plus more for
dusting
½ pound unsalted butter, cut
into ½-inch cubes, firm but
not cold
½ cup superfine sugar
2 tablespoons cornstarch
¾ teaspoon salt
1. Line 3 baking sheets with
parchment and dust 1 with flour.
Using an electric mixer on low
speed, beat together 2 cups flour,
the butter, sugar, cornstarch and
salt until the dough just comes
together, about 2 minutes. Do
not overbeat.
2. Transfer the dough to the
floured baking sheet and press
into an 8½-inch square about
⅓ inch thick. Refrigerate until
firm, about 30 minutes. Prick
the dough all over with a fork.
Cut into 1-by-1-inch squares and
refrigerate until cold, about
15 minutes.
3. Position a rack in the center
of the oven and preheat to 275°.
Divide the cookies among the
remaining 2 prepared pans and
bake 1 pan at a time, keeping
the other refrigerated, until
the bottoms of the cookies are
golden, 30 to 35 minutes; let
cool completely.
