Pastry chef Jeff Slathar of the Colonial House opens his private recipe box to offer these delicious hors d'oeuvres recipes that range from the simple to the sublime. These foods are perfect for entertaining - a graduation reception, progressive dinner or cocktail party.

Parmesan-Rosemary Icebox Crackers

20 crackers

1/2 cup all-purpose flour

1 teaspoon kosher salt

Pinch of white pepper

2 teaspoons finely chopped fresh rosemary, plus extra sprig for garnish

3 tablespoons very cold unsalted butter, cut into small pieces

1 cup (1-1/2 ounces) finely grated Parmesan cheese

5 tablespoons sour cream

1 large egg white, lightly beaten

Combine the flour, salt, pepper and the chopped rosemary in a bowl or food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until the dough comes together and is well combined.

Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.

Heat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch thick slices. Transfer the slices to a baking sheet. Dip a sprig of rosemary into the egg white and place it in the center of one cracker slice. Repeat with the remaining rosemary and crackers. Bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature. Serve with cheese or fruit.

Hors d'oeuvres with Pate a Choux

1 cup bread flour

1 cup water

1/2 teaspoon salt

8 tablespoons butter

4 eggs

1 teaspoon sugar

Ham salad and chicken salad filling, recipe below

Pate a choux (pot a shoo) is French for "cabbage paste," which refers to the way the cream puffs look - like little cabbages.

Pate a choux is leavened by steam, which expands rapidly and forms pockets in the center of the product. The heat of the oven coagulates the gluten and egg proteins to set the structure and make a firm product. Strong flour (bread flour) is used to give the product structure.

Pate a choux paste should be "slack," looking smooth and moist, not dry and rough. This enables the dough put in a pastry bag to be piped onto ungreased parchment paper. (Grease will cause the paste to spread and flatten, not holding its shape.)

The piped product is baked at high heat, then the heat is turned down to set and dry the cream puff out. If the product is removed too soon or is cooled too quickly, it will collapse.

Bring liquid, fat, salt and sugar to a boil to disperse the fat in the liquid.

Add flour all at once and stir until paste forms a ball and pulls away from the sides of the pan.

Remove paste from the pan and allow to cool to 140 degrees; this keeps the eggs from cooking when they are added.

Add eggs one at a time and mix completely; this will make a smooth batter.

Pipe paste onto ungreased, parchment-lined pans. Bake at 425 degrees for 15 minutes; reduce temperature to 350 degrees to finish baking, set structure and dry out product.

Ham Salad

4 pounds cooked ham

6 eggs, hard-cooked

4 ounces onion, finely chopped

8 ounces pickle relish

2 to 2-1/2 cups mayonnaise or salad dressing

Grind ham coarsely. Peel eggs and chop coarsely. Combine all ingredients. Mix lightly. Refrigerate and remove small amounts of filling as necessary to fill pate a choux. Freeze to store. Yields 50 2-ounce fillings.

Chicken Salad

5 pound peppered fajita chicken

2 teaspoon salt

1/2 teaspoon white pepper

8 ounces celery, finely chopped

1/4 cup lemon juice or cider vinegar

2 to 2-1/2 cups mayonnaise or salad dressing

Chop chicken coarsely. Add remaining ingredients. Mix to blend. Refrigerate and remove small amounts of filling as necessary to fill pate a choux. Freeze to store. Yields 50 2-ounce fillings

Dill Spread

1 (8 ounce) package cream cheese

1 (1-1/2 pounds) tub sour cream

1-1/2 tablespoons chopped onion

1 tablespoon dill weed

1-1/2 teaspoons Old Bay Seasoning

Mix cream cheese until softened, using flat beater. Add sour cream. Mix until smooth. Add chopped onion, dill weed and Old Bay Seasoning. Mix until evenly distributed. Chill quickly (within 4 hours) to below 41 degrees.

Smoked Salmon Bruschetta

Challah bread, evenly sliced

Dill spread

Smoked salmon pieces

Olive oil

Turn on broiler. Lightly brush olive oil on both sides of bread slices, place on ungreased rimmed baking sheet and toast beneath broiler until lightly brown, turning to toast both sides. Remove toasted bread; allow to cool for several minutes. Assemble by spreading dill spread on toasted bread, then place smoked salmon pieces on top. Thinly sliced steak also may be used.