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PAGE 10 THE FORT WORTH STAR-TELEGRAM, STAR TIME SECTION, ON YOUR PLATE
DECEMBER 12, 1998
What with wrapping presents, finding the perfect tree, addressing
Christmas cards and all the rest of it, there's no time for cooking until Dec. 24.
So when a friend suggests that I bring an appetizers to her holiday party, I
cringe. Baby carrots and ranch dressing don't pass for hors d'oeuvres in my book, so
I gotta come up with a better idea.
That's when I remember BK's Creative Catering, which specializes in
making pretty tasty party foods. some trays are ready to serve, other items require
some heating --and it's always a good idea to call a day or two ahead of time.
the three dozen choices range from baked brie in puff pastry and
chutney rumaki to grapes coated with Roquefort and toasted nuts, and grilled chicken
quesadillas.
For this party, which will be attended by both gourmands and Taco Bell
junkies, I figure I'm safe with a tray of cubed cheeses and assorted fresh fruits
($40-$97.50) or miniature meatballs bathed in Mexican , barbecue, Danish dill or
sweet-and-sour sauce ($60.00 for 100).
But, ah, the Southwestern cheesecake (27.50) does the trick. A
blend of cheddar, Monterey Jack and green chiles, this round creation is baked and then
chilled for serving, with multicolored peppers on top. Nibblers will cut it into
slices and devour it with tortilla chips.
Color my holidays much happier.
-June Naylor Rodriguez