Tuesday, November 8, 2016

Let the Holiday Planning Begin

Cook's Notes: 
Recently I submitted holiday appetizers and desserts to a magazine for their December issue with the theme Small Plates-Big Flavors. Each day I will post some of the recipes. Enjoy the appetizers!

Think outside the box when planning your next holiday get together. Dollar stores and thrift shops are good resources. Be creative and deconstruct some of your holiday decorations to use as a garnish on serving trays. Small dessert shooter glasses are available at the Dollar Tree Store. The following recipes give you just the right small bite with a big flavor to start your party or dinner

Thai Curry Chicken Salad
Recipe makes 36 mini appetizers or 12 wonton wrapper appetizers. Adapted from Cuisine Holiday Parties.

  • 2 packages frozen mini fillo shells, thawed (e.g. Athens) or 16 won ton wrappers
  • ¼ cup mayonnaise or Miracle Whip
  • 2 TB. plain yogurt
  • 2 TB. honey 
  • Juice of ½ lime
  • 2-1/2 cups finely diced cooked chicken 
  • 1/3 cup fresh pineapple or canned, diced and patted dry with a paper towel
  • ¼ cup red onion, minced 
  • 4 TB. slivered almonds 
  • 2 tsp. vegetable oil
  • 1 TB. fresh ginger, minced
  • 1 tsp. Thai red curry paste (e.g. Thai Kitchen) 
  • Fresh cilantro or parsley garnish
  • Preheat oven to 350 degrees, remove fillo shells from plastic tray and crisp 3 minutes on a baking sheet. If using won ton wrappers, grease mini-muffin pan and fit wrappers into muffin cups. Edges will be ruffled. Bake 7 minutes. Set shells aside until serving time.
  • Stir together mayonnaise, yogurt, honey, lime juice. Add in diced chicken pineapple and onions.
  • Toast almonds in hot oil, adding in ginger and curry paste. Cook until fragrant about 30 seconds, cool slightly and add to chicken mixture.
  • Chill mixture until serving filling mini fillo shells or won ton wrappers.
Pesto Cheese Tarts
Recipe from Taste of Home and makes 15 appetizers. This recipe was served on medium sized dish that was glued to an upside down martini glass for a base. The plate and glass were found at a local thrift shop.

  • 2/3 cup diced tomatoes, patted dry on a paper towel
  • 1/3 cup mayonnaise or Miracle Whip
  • 1/3 cup prepared package grated 6 Cheese Italian
  • 5 TB. grated Parmesan cheese
  • 2-3 tsp. prepared pesto
  • 1/8 tsp. pepper
  • 1 package frozen mini fillo shells, thawed
  • Preheat oven to 350 degrees.
  • In a small bowl combine the tomatoes, mayonnaise, cheese, pesto and pepper. 
  • Remove tart shells from plastic tray and place on an ungreased baking sheet. 
  • Spoon a heaping teaspoon into each tart shell. 
  • Bake for 6 minutes.
Cornbread Crostini
Be bold and creative try your own ideas. Some suggested toppings to get you started include the following:
  • 1 box of Krusteaz Honey Cornbread Mix

  • A dollop of fig or cranberry chutney, diced ham with a sprinkle of finely diced walnuts 
  • Frost cornbread crostini with Boursin cheese (Garlic and Herbs) and top with caramelized diced green apples and onions with a dash of brown sugar or diced red grapes and walnuts or roasted red peppers with chives or plum tomatoes, diced with provolone cheese and bacon bits or Goat cheese, cranberry chutney with watercress and freshly ground pepper or a dollop of crème fraiche mixed with dill on top of crostini and top with small pieces of smoked salmon or trout
  • Prepare cornbread mixture according to manufacturer’s directions substituting 1/3 cup melted butter for 1/3 cup oil.
  • Preheat oven to 375 degrees and grease mini muffin pans.
  • Spoon batter about 1TB. into each well. 
  • Bake for 9-10 minutes at 375 degrees. Cool on a wire rack for several hours. Use a serrated bread knife to slightly trim tops off. Place on a cookie sheet and bake for 3 minutes to crisp up. Add desired toppings and serve. 

1 comment:

  1. You inspire me to be better in the kitchen since I don't especially like being there.