There is no better way to perk up a party-going crowd than to offer a spicy, interesting appetizer, or serve up a fiery first course to a great meal. Appetizers can provide an exiting range of flavors, and many recipes can be prepared with very little effort. Fortunately, even those spicy appetizers that require a little more of your time, such as the Greek Chile-Cheese Pastries recipe below, taste so good that you may find yourself making them many times.
One of my fondest childhood memories is being in the kitchen with my Hungarian grandmother. I loved watching her chopping vegetables, kneading dough, and leaning over bubbling pots in a kitchen that was always filled with wonderful aromas. I’d always help her after school–shelling peas or beans, scrubbing and peeling vegetables, and when I got older, helping to prepare dinner. My favorite was Friday dinner–we would always have some kind of savory soup followed by a noodle or sweet dish. I was always a sweet tooth and looked forward to egg noodles with eggs or jam, palacsinta (Hungarian crepes eaten with jam, cocoa, nuts or sweet cheese fillings), and, in the late summer, silvas gomboc (plum dumplings) topped with cinnamon sugar breadcrumbs.
German people love to eat, and they certainly know how to cook. My grandfather was born and raised in the communal society of the Amana Colonies in Iowa, and I’ve attended many family reunions and dinners in the Colonies over the years. Food was designed to stick to the ribs and keep hard-working men healthy and strong. Although my grandfather passed away while my mother was still a little girl, some of the recipes for foods he loved have come down through the family. Special German dessert recipes for cookies and rich pastries, such as Peppernuts (sugar cookies) and Apfelstrudel (apple strudel), were a beloved part of my childhood.