I have been playing around with fun, quick things to make-ahead for cocktail parties. Working with pre-made frozen puff pastry sheets couldn’t be easier.
There are so many things you can do with these cocktail sticks. You can season them with hard cheeses, spice blends and savory jams, or make them into dessert sticks by brushing them with raspberry jam before baking or dip them into chocolate once they are baked.
You can twist them or make the, straight. Better yet, you can make them ahead, freeze the sticks, then always have them on hand - Instant, impressive hors d’oeuvres.
I buy pre-made puff pastry from Dufour. This is an excellent product. You can find it at Whole Foods in the freezer section. Their website is not working at the moment but check it at a later date to locate other places that sell Dufour.
It’s not inexpensive but if you consider the time it takes to make good puff pastry (and if you feel the need to do so then I highly recommend Martha Holmberg’s Puff) - Dufour is well worth the money. I try to always have a package in the freezer as it’s so versatile and I don’t have the time to make puff pastry.
There are several ways you can make za’atar. I purchase mine pre-blended from The Savory Spice shop but add more sumac and nigella to the blend.
Allow the puff pastry to defrost for about 2 hours before using. Remove from package. There are 2 sheets, I usually only need one for making sticks for a party of 12.
On a floured surface, place the dough and sprinkle with more flour. Roll out until the you have a nice even rectangle. Cut the puff into long thin strips, about 6 inches long and 1/4 inch wide. I use a pastry cutter because I like the ruffled edges, but a knife will work too.
Brush the strips with egg whites and sprinkle on the za’atar, extra nigella and sumac. Have a cookie sheet ready that is lined with parchment paper. Gently pick up each end of one strip and place on the cookie sheet with several twist of the wrists, lightly lift and pull the strips and then place them down on the cookie sheet. Repeat with remaining strips.
They can fit relatively closely together on the cookie sheet, just don’t have them touching. Press each end firmly down. Once cookie sheet is filled, place the pan into the freezer for about 20 minutes. Once they are frozen, you can store in a freezer safe container until you want to bake them.
Preheat the oven to 375 degrees. Bake the sticks for 12 minutes. Allow to cool before removing them from the cookie sheet. Enjoy!
If any of you have ever been to Trader Vic’s then you might have delighted in their pupu platters. I loved them as a kid. Here is an idea for what I call a white girl pupu platter.
While not as fun or interactive, it satisfies the munchies and is easy to assemble for a cocktail party. The peppadews are filled with Haystack Mountain Herb de Provence goat cheese.
The crackers are called Raincoast Crisps and are my absolute favorite. While they are really pricey, I can find them on sale and save them for special occasions. In the center I placed some quick curried pickles. The star of this pupu platter are the prosciuto rolls.
These are incredibly yummy and great to have on any buffet or as an appetizer. Using a very good quality ricotta, or better yet, homemade ricotta is key. Some cheese shops are offering fresh ricotta. If it is not available to you the best commercial ricotta for this recipe is from Organic Valley co-op. I recommend straining it for about an hour to get the excess moisture out. Here is my technique. I call it ricotta bondage.
The results are great for lasange too or any recipe calling for ricotta.
Fig preserves can be found in the cheese section of natural groceries and gourmet shops. You could substitute honey, just use a little less.
2 Tbsp.. EVVO
2 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tub fresh Ricotta cheese (You could use cream cheese or goat’s cheese too)
2 cloves freshly chopped garlic
12 slices prosciutto, not to thin
1/2 cup fig preserves or moscato
1/2 bunch fresh arugula, cleaned and dried, or watercress
Freshly cracked pepper
Whisk the oil, lemon juice and zest in a small bowl and set aside. Mix the cheese with the garlic and set aside.
Place a piece of prosciutto on a cutting board and spread a thin layer of the fig preserves across the whole piece. Now spread on the cheese mixture. Place a large leaf of the arugula on top. Drizzle a bit of the dressing and crack some fresh pepper on top.
Roll the prosciutto up around the filling and place on a platter. Continue with the remaining slices. You can cut these in half and place pretty tooth picks through the center for a passed hors d’oeuvres.
Over the Thanksgiving holiday, we visited dear friends in Virginia. Flavorista Mary-Jo had picked up a copy of the Food Network’s magazine and it featured a Jamie Oliver recipe for Baked Camembert Pasta which sounded lovely but we were not feeling like pasta. Instead, we followed the first few steps of the recipe and slathered the rosemary & garlic infused camembert onto slices of baguette.
Seriously easy, seriously impressive… With the Superbowl approaching, think of it as upscale game day fare.
1 (8-oz) box of camembert cheese
2 cloves of garlic, peeled, sliced or minced
1 sprig of fresh rosemary, pick the leaves off the woody stalk
sea salt and freshly ground black pepper
2 Tbsp.extra virgin olive oil
1 baguette, cut into 1/2-inch thick slices
Preheat the oven to 350 degrees F. Unwrap the cheese and place it back into the wooden box (or place it into an oven-safe bowl). Use a paring knife to cut away the top of the cheese making a small well in the center of the cheese (see first pic above). Place the prepped cheese onto a baking sheet.
Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle the olive oil. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil. Bake the cheese in a for about 25 minutes, until golden, melted and poofed.
The recent issue of Holiday Entertaining by Cook’s Illustrated has a recipe for potted shrimp. I compared it to the one I’ve had for years and used frequently over the holidays. I prefer the recipe below as the whipped cream cheese gives it a light consistency. With its origins in England, Potted Shrimp is classic holiday fare. I love it because it is a make-ahead recipe and a nice alternative to classic shrimp cocktail.
The Cook’s Illustrated recipe uses just butter. Make sure to use a good quality sherry like Lastau Los Arcos; even Dry Sack will do. Serve with homemade crostini or thin crisp crackers (see below).
Potted Shrimp Makes 1 1/2 cups
1/2 cup finely diced shallots
1 bay leaf
6 Tbsp. butter at room temperature
1/2 lb. shrimp, peeled and deveined
3 Tbsp. dry sherry
4 ounces whipped cream cheese ( about 1/2 a cup)
2 Tbsp. minced chives (you can substitute scallions but use just the green parts thinly sliced)
1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley, chopped
Heat 1 Tbsp. of the butter in a skillet over medium-high heat. Add the bay leaf and the shrimp, season with some salt and pepper and cook until shrimp are nice and pink. Add the sherry and boil until the liquid is almost evaporated. Cool mixture and remove bay leaf.
Transfer shrimp to a cutting board and chop finely. Whip the remaining butter and cream cheese together. Add the shrimp, herbs and lemon juice and mix until incorporated. Cover and refrigerate for at least 4 hours. Serve with crostini or thin, crisp crackers like Finn Crisps.
PS from Kimberly: What a perfect appetizer to bring to a holiday party!
Part of what makes having a food blog so much fun is not only sharing our recipes but also featuring people, businesses and products we love. The Organic Dish is one of my Boulder faves.
When I first heard about Beckie’s business I was really intrigued. Making partially prepared meals that are easy, creative and healthy is not what you might think. Oh, did I mention her business is zero waste? She also features locally grown meat, vegetables and gluten-free pasta from Pasta Bozza. I have been so impressed by Beckie’s creativity as well as her commitment to our community and the environment. We have all enjoyed some outstanding meals from the Organic Dish.
Beckie’s green pea "hummus" is the perfect schmootz for spring and summer but now I make it whenever I entertain as it’s easy to adapt to other flavors and it is so beautiful.
Place all ingredients in the food processor and blend until smooth. Add salt and pepper to taste. Serve with Stacy’s Pita Crips, Triscuit Thin Crisps, Mary Gone Crackers or sliced red bell peppers and cucumbers and celery.
With cool, fall temperatures upon us, I have been hearing the call of all things cranberry and this lead me to my pantry for something I have been saving for "the right recipe."
Pepper jellies are a handy thing to keep on hand for quick, flavorful dishes. New England Cranberry has brilliantly enhanced pepper jelly by adding cranberries and it makes total culinary sense; tart cranberries, sweet peppers and a little spice. Delish.
For an easy party starter, give these quesadillas a try. With crunchy pecans, creamy havarti and piquant cranberry pepper jelly, no additional salsas or dipping sauces are needed because all the flavor you need is in the toasty quesadilla.
Pecan, Havarti and Pepper Jelly Quesadillas
1 Tbsp. butter, melted
4 (8-inch) flour tortillas
1/2 cup toasted pecans, roughly chopped, divided
1 cup grated havarti cheese, divided
1/4 cup pepper jelly (cranberry, spicy or sweet), divided
Heat a large skillet over medium heat. Brush one side of a tortilla with butter and place butter side down into pan. Sprinkle half of the pecans and half of the cheese over the tortilla. Spread 2 Tbsp. of pepper jelly onto a tortilla and place on top of the cheese, jelly side down. Brush the top of the tortilla with butter.
Cook on both sides until golden brown and cheese is melted. Repeat with remaining ingredients. Let quesadilla cool for a minute or two and slice into 8 wedges. Serve immediately.
The results are great for lasange too or any recipe calling for ricotta.
