Holiday Party Appetizers
This week, we are planning ahead for all of the holiday parties with some tasty appetizers!
We are always looking for something new and different to bring to our memorable gatherings. We hope that these fit into your holiday menu!
Vol-au-Vent
Total Time: 20 min. + chilling
Bake: 20 min.
1 pkg. (17.30 oz.) frozen puff pastry, thawed
1 lg. egg
1 T. water
6 bacon strips
2 med. leeks (white parts only), sliced
1 med. sweet yellow pepper, diced
1 C. shredded rotisserie chicken
8 oz. cream cheese, softened
1/4 tsp. salt
1/4 tsp. pepper
Minced fresh parsley plus additional ground pepper
Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out 6 circles. Place on a parchment-lined baking sheet.
Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 min. Bake until dark golden brown, 20-25 min. Cool on a wire rack.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 T. drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 min. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat.
When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Sausage Cheese Balls
Total Time: 30 min.
1/2 C. shredded cheddar cheese
3 T. biscuit/baking mix
1 T. finely chopped onion
1 T. finely chopped celery
1/8 tsp. garlic powder
1/8 tsp. pepper
1/4 lb. bulk pork sausage
Optional: Sweet-and-sour and barbecue sauces
Preheat oven to 375°. In a small bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
Place in a shallow baking pan coated with cooking spray. Bake, uncovered, until golden brown and no longer pink inside, 12-15 minutes. Drain on paper towels. Serve with sauces if desired.
Bacon Cheese Wreath
Total Time: 10 min. + chilling
2 pkgs. (8 oz. each) cream cheese, softened
1/2 C. mayonnaise
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions, optional
10 bacon strips, cooked and crumbled
Optional: Italian parsley sprigs and diced pimientos
Assorted crackers
In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and, if desired, onions. Stir in bacon. Cover and refrigerate for 1-2 hours.
Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired. Serve with crackers.
Air-Fryer Steak Bites
Total Time: 20 min.
1 lb. beef top sirloin steak, cubed
1 T. olive oil
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. paprika
1/4 C. butter, melted
2 garlic cloves, minced
Preheat air-fryer to 400°. In a large bowl, combine steak, olive oil, salt, garlic powder, pepper and paprika; toss to coat. Place on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 5-6 minutes.
In the meantime, combine melted butter and garlic in a large bowl. Add cooked steak bites and toss to coat. Place back into air-fryer; cook until garlic is browned, 1-2 minutes. Serve immediately.
Sweet Potato Salad
Prep Time: 20 min.
Bake: 30 min.
4 C. cubed peeled sweet potatoes
1 T. olive oil
1/2 C. chopped walnuts, toasted
1/3 C. dried cherries, chopped
1/4 C. minced fresh parsley
2 T. reduced-fat mayonnaise
4-1/2 tsp. white vinegar
1 T. honey
1/2 tsp. grated lime zest
1/4 tsp. salt
Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 min. or until tender. Cool to room temperature.
In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
Bourbon Bacon Jam
Total Prep: 15 min.
Cook: 30 min.
1-1/2 lbs. thick-sliced bacon strips, finely chopped
8 shallots, finely chopped
1 lg. sweet onion, finely chopped
2 garlic cloves, minced
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. kosher salt
1/4 tsp. pepper
1/2 C. whiskey
1/2 C. maple syrup
1/4 C. balsamic vinegar
1/2 C. packed brown sugar
Assorted crackers
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 T. drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally.
Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 min., stirring constantly. Add vinegar and brown sugar; cook another 3 min., continuing to stir constantly.
Crumble bacon; add to skillet. Reduce heat to low and cook 12 min., stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.
Miniature Almond Tarts
Prep: 35 min. + chilling
Bake: 25 min. + cooling
1 C. butter, softened
6 oz. cream cheese, softened
2 C. all-purpose flour
Filling:
6 oz. almond paste, crumbled
2 lg. eggs, lightly beaten
1/2 C. sugar
Frosting:
1-1/2 C. confectioners’ sugar
3 T. butter, softened
4 to 5 tsp. 2% milk
48 maraschino cherry halves
In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour.
Shape into 1-in. balls. Place in 48 ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
Filling: in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 tsp. filling.
Bake at 325° for 25-30 min. or until edges are golden brown. Cool for 10 min. before removing to wire racks to cool completely.
Frosting: combine the confectioners’ sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
Deviled Strawberries
Total Time: 20 minutes
Yield: 18
18 strawberries
1/2 C. heavy cream
1/2 tsp. vanilla extract
4 oz. cream cheese, softened
2 T. sour cream
1/3 C. powdered sugar
2 T. graham cracker crumbs
Cap and split strawberries in half from stem to tip.
Trim a small sliver from the outside of each strawberry so it has a flat spot to lay on. Scoop the middle out of the strawberry with a small spoon such as a round ¼ tsp. measuring spoon. Place strawberries in the refrigerator while working on the filling.
To make the filling, beat cream and vanilla until stiff. In a separate bowl, beat cream cheese, sour cream, and powdered sugar until smooth. Quickly beat in stiff cream until just combined. Transfer to a piping bag, or Ziploc bag with the corner trimmed off and pipe into strawberries.
Sprinkle with graham cracker crumbs.
Refrigerate until ready to serve.
Pizza Thumbprint Cookies
Total: 1 hr. 45 min. (includes cooling time)
Servings: 30 to 32 cookies
1 C. store-bought pizza sauce
1 C. (2 sticks) unsalted butter, at room temperature
2 T. sugar
2 C. all-purpose flour
1 C. grated Parmesan, plus more for sprinkling
Salt and Black pepper
1 large egg
2 whole-milk mozzarella cheese sticks, cut into 1/8-inch slices (about 32 slices)
Preheat the oven to 425°F. Line 2 baking sheets with parchment.
Spread the pizza sauce in a medium skillet, creating an even layer. Bake, stirring every 10 min., until thickened and reduced by half, about 30 min. Set aside to cool completely.
Meanwhile, beat the butter and sugar in a stand mixer fitted with a paddle attachment until smooth; about 2 minute. Add the flour, Parmesan, 1 tsp. salt, a couple grinds of pepper and 1 tablespoon water. Mix until the dough just comes together (it will be slightly crumbly but should hold together when squeezed).
Using a tablespoon-size scoop, scoop portions of the dough onto the prepared baking sheets, 15 or 16 scoops per sheet. Once you’ve scooped all the dough, roll each portion into a ball. Use your thumb or a 1/2-teaspoon measuring spoon to make an indentation in the center of each ball, deep enough to fill but not so deep as to reach the pan underneath. Refrigerate for 20 min.
Whisk the egg and 1 tablespoon water in a small bowl. Using a pastry brush, brush the top of the chilled cookies with the egg wash and sprinkle with a light dusting of Parmesan. Bake, rotating the baking sheets from front to back and top to bottom, until golden brown around the bottom and top edges, 20 to 25 minutes.
Remove the cookies from the oven and lightly press a slice of mozzarella stick into each indentation, which will have puffed slightly. Top with 1/2 teaspoon of the pizza sauce and another sprinkling of Parmesan. Continue to bake until the cheese is melted, 2 to 3 min.
Let rest for 5 min., then remove the cookies to a rack to cool completely.
Quote of the Week:
“How does a snowman get around? By riding an ‘icicle’!”
~ Unknown