Summer is here, which means now is the time to start planning fabulous gatherings.  For many summertime party hosts, the organization of their event includes the preparation of hors d'oeuvres. Spike Mendelsohn, a contestant on the most recent season of Bravo's popular Top Chef, offers two recipes guaranteed to entice even the most discerning palate.  The recipes can easily be created by home cooks with varying levels of gastronomic experience.The Summertime Greek Puff Pastry is a delicate and flavorsome tart prepared with only four ingredients.  For the 'chef' who is up for a challenge, The Tamarind Sugar Cane Shrimp Skewers combine unique elements to create a flavorful mélange.

Read on for the detailed recipes...  

For the busy/less experienced chef:

Summertime Greek Puff Pasty Hors d'oeuvre

1 1/4 lb puff pastry (thawed if frozen)
4 tablespoons of black olive tapenade
1 1/4 lb cherry tomatoes
3 1/2 oz feta cheese

1.  Preheat oven to 425 F. Lightly grease a large baking sheet and sprinkle it with water. Roll out the pastry on a lightly floured surface and cut out four 6 1/2-inch rounds using a bowl or small plate as a guide.

2.  Transfer the pastry rounds to the prepared baking sheet. Using the tip of a sharp knife, mark a shallow cut 1/2 inch from the edge of each round to form a rim.

3.  Reserve 1/2 tapenade and spread rest over pastry rounds keeping the paste inside the marked rim. Cut 1/2 the tomatoes in 1/2. Pile all the tomatoes whole and halves in the pastry, keeping them inside the rim.  Evenly distribute feta cheese among each round. Season lightly with sea salt and fresh cracked pepper

4.  Bake for 20 minutes until pastry is well risen and golden. Dot with the remaining tapenade. Serve the tarts warm.

For the chef not intimidated by multiple ingredients:

Tamarind Sugar Cane Shrimp Skewers

Shrimp Skewers

½ cup of sugar
½ cup of water
½ cup of olive oil
1 teaspoon of cayenne
2 tablespoons lemon juice
1 teaspoon of minced garlic
12 large shrimp (shelled and cleaned)
4 sugar cane spears
¼ cup of balsamic vinegar
1 package of baby cherry tomatoes
1 diced pineapple

Tamarind Glaze

2 cups of orange juice
2 cups of Tamarind pulp
1½ cups of sugar
2 tablespoon of fish sauce
1 pinch of salt
1 pinch of black pepper
½ cup of triple sec orange liquor
1 shallot
1 garlic clove
1 chili (depending on taste)

Preparation: Shrimp Skewers

1.  Boil sugar and water in a saucepan, remove from heat when bubbles form.
2.  Add olive oil, cayenne, lemon juice, balsamic and garlic into the mixture.
3.  Mix in shrimp and marinate for 2 hours.

Preparation: Glaze 

In a saucepan over medium heat add orange juice, chopped garlic, chili and shallot, liquor. Let bubble slightly and reduce to low heat for 5 minutes. Add your Tamarind pulp, salt and pepper and sugar.  Mix well.

To prepare skewers add 1 cherry tomato, 1 diced pineapple, 1 shrimp and repeat 3 times. Place on top of BBQ and glaze with Tamarind sauce. Shrimp should take about 3-4 minutes to cook.