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As a contemporary Jewish woman, I have a tendency to suffer from PPP: Pre-Party Panic. This is a condition whereby the hostess rarely enjoys her own celebration due to her over-investment in the preparations and planning of the event.

Symptoms include snapping at one's spouse, barking orders at one's children, inability to select an appropriate outfit from one's vast wardrobe, last minute rearranging of furniture and holding the belief that there will not be enough food, which often results in the spouse's running to the market.

Although as yet there have been no clinical studies, this is a real condition, and its victims find relief through pre-made appetizers, a glass of wine, thoughtful hostess gifts and reassuring hugs from friends and family. I find that having a few delicious dishes that are prepared entirely in advance will help alleviate some of the more challenging symptoms.

The following dishes work great as "on-hand" items to serve on Shabbat afternoon for a little nosh, or as a prelude to a larger meal.




Asian Salmon Tartare | Serves 4-6

2 Tbs. fresh lemon juice
2 tsp. wasabi powder
6 oz. sliced smoked salmon, finely chopped
1⁄4 cup finely diced and peeled English cucumber
1 Tbs. finely chopped cilantro
1 Tbs. finely chopped green onion
1 Tbs. toasted sesame seeds
1 1⁄2 tsp. grated ginger
1 tsp. sesame oil
1 sheet nori, cut into fine strips
rice or sesame crackers
Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil.
Place salmon tartare on platter. This can be made up to four hours ahead. Cover with plastic wrap and refrigerate. When ready to serve, bring to room temperature and surround with crackers.

Roasted Eggplant and Walnut Spread | Serves 4-6

2 large eggplants, cut in half lengthwise
1⁄2 cup extra-virgin olive oil
1⁄2 cup toasted walnuts, coarsely chopped
2 garlic cloves, peeled
2 Tbs. lemon juice
1 Tbs. red wine vinegar
2 tsp. fine sea salt
1 tsp. sugar
Preheat oven to 450 degrees. Brush the eggplant halves with a little of the olive oil. Place them on a baking pan and bake for about 25 minutes, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
Using a spoon, scrape out the pulp, discarding as many of the seeds as possible, but reserving the skin. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off.
Add the remaining olive oil, walnuts, garlic, lemon juice and vinegar, and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with the salt and sugar if necessary, as eggplants sometimes impart a trace of bitterness.

Couscous Salad with Peas and Mint | Serves 4-6

2 cups water
2 tsp. fine sea salt
1 1⁄2 cup shelled peas
2 cups couscous
2 Tbs. chopped fresh mint leaves
1 Tbs. fresh lemon juice
salt and pepper
In a small saucepan bring water to a boil with salt. Add the peas and stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, for 5 minutes. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste. Serve at room temperature.

Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at .(JavaScript must be enabled to view this email address).