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46 December 21 • 2017 jn Sometimes — at holiday and New Year's Eve parties, for example — appetizers can be better than dinner. Annabel Cohen Columnist W hen at a large event, I love filling up on those salty and often crispy tidbits that are often bet- ter than dinner itself. But not all appetizers need to be hot to satisfy my appetite for pre-dinner edibles. I like my appetizers to be diverse — some chilly-cold and crunchy fresh and others, creamy dips for veg- etables and crackers or sliced French baguettes. Picking just the right combina- tions of tastes is half the battle. If appetizers are just the beginning of a fabulous evening of enter- taining, choose those textures and flavors that enhance your existing menu. This holiday season, serve up these enticing starters, alone or as a meal. As always, the recipes you'll find here offer fresh ingredients, unusual flavors, a few classic combinations and certainly something for every palate. AHI POKE SALAD Pronounced po-keh, this raw tuna salad is perfect as an appetizer or first course. 2 pounds fresh (or frozen and thawed) ahi tuna steaks, cut into 1-inch cubes ¾ cup soy sauce ½ cup chopped green scallions, white and green parts 1 cup very thinly sliced red or Bermuda onion 1 Tbsp. sesame oil 1-3 Tbsp. sesame seeds (white and black if possible), to taste 1 Tbsp. crushed red pepper (optional) 1 avocado, cut into 1-inch pieces (optional) Salt and pepper to taste Fresh lime or lemon wedges, garnish Combine all ingredients in a glass bowl and toss well. Cover and chill. Allow to marinate for 30 minutes or up to 8 hours. Makes 8 servings (or more if served as an appetizer). Serve as a first course, or as an appetizer with tortilla chips, lettuce leaves, cucumber slices or endive leaves, or alone, on small plates. MEATBALLS IN LEMON- ALMOND SAUCE These are savory and tart and a great appetizer served in a chafing dish. Meatballs: 1 large egg 1 pound ground beef 4 slices firm sandwich bread, soaked in water and squeezed dry 1 cup minced onions 1 tsp. minced garlic ¼ cup chopped parsley Salt and pepper to taste Almond Sauce: 2 cups chicken stock (make from base or bouillon) ¼ cup lemon juice Grated zest of 1 lemon Salt and pepper 2 tsp. sugar ½ cup sliced or slivered almonds (toasted) 2 Tbsp. olive oil Salt to taste For the meatballs, lightly Simply Irresistible d i n i n g i n arts&life Carrot, Coconut and Ginger Soup Shooter Ahi Poke Salad