by Matt Kadey
CURRIED SHRIMP CUPS, page 42
GOAT CHEESE—MUSHROOM PHYLLO BITES, page 44
GOAT CHEESE—MUSHROOM PHYLLO BITES
This elegant appetizer (or side dish) gets a salty kick from the capers and a creamy finish from the goat cheese. Serves 6 to 12 V
1 tablespoon unsalted butter
8 ounces chopped assorted mushrooms
such as oyster, shiitake, and cremini (about 3 cups)
1 leek, thinly sliced
1 tablespoon fresh thyme
1 tablespoon capers, drained
4 sheets phyllo pastry, thawed grapeseed or canola oil or melted butter, as needed
4 ounces soft goat cheese salt and pepper
Heat the butter in a medium skillet over medium heat. Add the mushrooms, leek, and salt and pepper to taste. Cook just until the mushrooms are softened, about 4 minutes. Stir in the thyme and capers. Set aside.
Preheat the oven to 350°F. Very carefully place one sheet of phyllo pastry on a work surface and cover the remaining sheets with a damp kitchen towel to keep them from drying out. Brush oil or melted butter over the surface of the phyllo sheet and cover with another sheet of phyllo. Brush with oil or butter and repeat with another 2 phyllo sheets so you have 4 layers. With the tip of a sharp knife or pizza cutter, carefully cut the layered sheets into 6 equal segments from top to bottom and then at the midway point from left to right to form 12 squares. Cut each square in half to form 24 rectangles. Stuff the phyllo into 24 mini muffin cups and place a dollop of goat cheese in each. Divide the mushroom mixture evenly among the muffin cups. Bake until the phyllo is crisp and browned on the edges, about 8 minutes. Let cool for several minutes before unmolding.
PROSCIUTTO CHEESE PUFFS
Salty and cheesy, with a fiery bite. Beautiful! If you’re serving any gluten-sensitive individuals, use gluten-free flour such as brown rice. Serves 6 to 12
2 tablespoons unsalted butter
4 tablespoons whole wheat flour
3/4 cup low-fat milk
4 large eggs, separated
3 ounces finely chopped prosciutto
2 serrano or jalapeño peppers, seeded and finely chopped
3/4 cup shredded sharp cheddar cheese (about 3 ounces)
1 tablespoon grainy or Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Grease 12 mini muffin cups with butter and sprinkle flour into each. Tap out any excess flour. In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, until the mixture is lightly golden, about 2 minutes. (You’re fundamentally making a roux.) Whisk in the milk, remove the pan from the heat, and stir in the egg yolks, prosciutto, jalapeño or serrano peppers, cheddar cheese, mustard, salt, and pepper. The mixture will be thick. Let cool to about room temperature.
Preheat the oven to 400°F. In a medium bowl with a whisk or an electric mixer on medium speed, beat the egg whites until soft peaks form. Stir one-quarter of the egg whites into the prosciutto mixture, then gently fold in the remaining egg whites. Divide the mixture among the prepared muffin cups and bake until puffed and set, about 10 minutes. Let cool for 5 minutes before unmolding. They will fall upon cooling.
TWO-CHEESE SMOKY CHICKEN CUPS
The smoky heat from the chipotle chiles really turns things up a notch. Sour cream provides some cooling relief for guests who are heat sensitive. Look for canned chipotle chile peppers in adobo sauce in the Latin section of your grocer. It’s such a versatile flavor booster and a little goes a long way, so it’s one of those items worth ordering online if you can’t find it locally. Serves 6 to 12
1 cup cooked chicken, shredded or finely diced
3 green onions, white and green parts, thinly sliced
1/2 cup finely chopped tomatoes, seeded and diced
1/2 cup finely chopped red bell pepper
1 tablespoon apple cider vinegar
2 teaspoons minced canned chipotle chile in adobo sauce
24 wonton wrappers grapeseed or canola oil, as needed
2/3 cup shredded mozzarella cheese (about 3 ounces)
2/3 cup shredded cheddar cheese (about 3 ounces)
1/2 cup reduced-fat sour cream
1 teaspoon grated lime zest
juice of 1/2 lime salt and pepper
Preheat the oven to 375°F. In a large bowl, toss together the chicken, green onions, tomatoes, bell pepper, apple cider vinegar, chipotle chile, and salt and pepper to taste. With a pastry brush, lightly coat both sides of the wonton wrappers with oil. Press the wrappers into 24 mini muffin cups, making sure the bottoms are as flat as possible. Place a small amount of mozzarella cheese in each cup. Top with the chicken mixture and then the cheddar cheese. Bake until the wonton wrappers are golden and crisp, about 10 minutes. Let cool for several minutes before unmolding.
In a small bowl, stir the together sour cream, lime zest, and lime juice. Serve alongside the chicken cups.
TWO-CHEESE SMOKY CHICKEN CUPS, page 46
SPINACH DIP BOWLS, page 48
SPINACH DIP BOWLS
Chips and dip are a big part of party fare. For the bowls, you can also use naan bread or even store-bought pizza crust. Serves 6 to 12 V
2 loaves flatbread, preferably whole- grain
grapeseed or canola oil, as needed
6 ounces spinach (about 1 large bunch)
1/2 cup canned or jarred artichoke hearts
1/2 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
2 garlic cloves, grated or finely minced
1/2 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg dash or two of cayenne pepper, or a few squirts of hot sauce
salt and black pepper
Preheat the oven to 375°F. Cut 24 (2-inch) rounds from the flatbread using a cookie cutter, the top of a glass, a 1/4-cup metal measure, or similar object that is about the same size as the top of a mini muffin cup. Brush both sides of each round with oil and carefully press into 24 mini muffin cups, making sure the bottoms are flat. Bake until crispy, about 8 minutes.
Meanwhile, blanch the spinach by bringing a large pot of water to a boil and filling a large bowl with ice water. Add the spinach to the pot and boil until bright green in color, about 30 seconds. Drain and place in the ice water for about 2 minutes. Drain and squeeze out as much liquid as possible between sheets of paper towel or a clean kitchen towel. Chop the spinach finely. Place the artichoke hearts between sheets of paper towel and press to remove excess liquid. Chop the artichoke hearts finely and place in a large bowl along with the spinach, ricotta cheese, sour cream, garlic, lemon zest, nutmeg, cayenne pepper or hot sauce, and salt and black pepper to taste. Stir to combine well.
Remove the muffin tin from oven and stuff each bread cup with the spinach mixture. Cover with aluminum foil, return to the oven and bake for 10 minutes. Let cool for 5 minutes before unmolding, and serve.
BASIL PESTO
You can use store-bought pesto for the caprese cups on page 50, but making your own will almost always produce more flavorful results. And it’s so simple! Use extras in pasta or sandwiches, mixed with cooked potatoes, or freeze in your mini muffin cups. Makes about 3/4 cup F
1 cup tightly packed fresh basil leaves
2 garlic cloves, chopped
1/4 cup coarsely chopped walnuts
1/3 cup grated Parmigiano-Reggiano or
Parmesan cheese (about 1 1/2 ounces)
juice of 1/2 lemon
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
Place the basil, garlic, and walnuts in the bowl of a food processor and pulse a few times until coarsely minced. Add the Parmigiano-Reggiano or Parmesan cheese, lemon juice, and salt, and process until combined. Scrape the sides of the bowl. With the processor running, add the olive oil through the feed tube until fully combined.
CAPRESE CUPS
Caprese is an Italian sandwich or salad made predominantly with toma
toes, mozzarella, and basil. This spin is fit for a crowd and a lot less messy than that other Italian favorite, bruschetta. If possible, use buffalo mozzarella, which is most often sold in containers with water. The prepared cups can be assembled a day in advance and kept in the refrigerator. You can also make these a side dish by cutting bigger tortilla rounds and using medium-size muffin cups. Serves 6 to 12 V
8 (6-inch) whole wheat tortillas grapeseed or canola oil, as needed
3 ounces fresh mozzarella, finely chopped
1/3 cup Basil Pesto (see page 49)
2 plum (Roma) tomatoes, finely diced
1 tablespoon extra-virgin olive oil salt
Preheat the oven to 375°F. Slice the tortillas into rounds about 2 1/2 inches wide using a cookie cutter, the top of a glass, or the top of a metal 1/3-cup measure. You should get 3 rounds per tortilla, and you want them to be slightly larger than the tops of mini muffin cup molds. Brush each tortilla round with oil and place them over the tops of 24 mini muffin cups. Top each round with an equal amount of mozzarella, pesto (about 1/4 teaspoon), and tomatoes. Press each round into the muffin cups molds to form cups. The contents help keep the tortilla rounds in place. Sprinkle each with a pinch of salt. Bake until the tortilla cups are crispy and golden, about 10 minutes. Place the caprese cups on a serving platter and drizzle with olive oil.
CAPRESE CUPS, page 50
SMOKED MACKEREL MOUSSE CUPS, page 52
SMOKED MACKEREL MOUSSE CUPS
Inexpensive omega-3-plush smoked mackerel is available at most well-stocked fishmongers. Horseradish gives each bite some zing, while a smooth and creamy consistency will assure your guests never need to know that you used low-fat versions of ricotta and sour cream. Serves 6 to 12
1 pound smoked mackerel fillets
2/3 cup reduced-fat ricotta cheese
2/3 cup reduced-fat sour cream
juice of 1/2 lemon
1 shallot, chopped
1 tablespoon horseradish
2 tablespoons chopped chives, plus more for garnish
1/4 teaspoon pepper
4 phyllo sheets, thawed grapeseed or canola oil or melted butter, as needed
Lift the mackerel flesh away from skin and place in a food processor along with the ricotta cheese, sour cream, lemon, shallot, horseradish, chives, and pepper. Process until smooth, stopping halfway if needed to scrape the mixture down the sides of the bowl. Refrigerate until cold.
Preheat the oven to 350°F. Very carefully place one sheet of phyllo pastry on a work surface and cover the remaining sheets with a damp kitchen towel to keep them moist. Brush the oil or melted butter over the surface of the sheet and cover with another sheet of phyllo. Brush with more oil or butter and repeat with another 2 phyllo sheets so you have 4 layers. With the tip of a sharp knife or a pizza cutter, carefully cut the layered sheets into 3 segments from top to bottom and then slice from left to right at the midway point to make 6 total squares. Slice each square in half to make a total of 12 phyllo rectangles. Tuck the phyllo into 12 medium muffin cups, making sure the bottoms are flat. Bake until crispy and golden, 10 to 12 minutes, watching carefully so they don’t burn.
Spoon the mackerel mousse into the phyllo cups and garnish with additional chives.
CRUSTLESS SMOKED SALMON QUICHES
These fuss-free, delicious quiches will go missing from a party tray in no time. They can be cooked in advance and kept in the refrigerator for a couple of days to be reheated when required. Resist the urge to add much, if any, salt as the smoked salmon and capers already do the job for you. Serves 6 to 12 G
4 large eggs
1/2 cup low-fat sour cream
1 tablespoon capers, drained
2 tablespoons fresh dill, plus more for garnish
2 teaspoons grainy or Dijon mustard
juice of 1/2 lemon
2 garlic cloves, minced
2 green onions, white and green parts, thinly sliced
1/4 teaspoon pepper
3 ounces smoked salmon, finely chopped
Preheat the oven to 350°F. Grease 24 mini muffin cups with butter. In a large bowl, gently beat the eggs. Stir in the sour cream, capers, dill, mustard, lemon juice, garlic, green onions, and pepper. Mix in the smoked salmon. Divide the mixture evenly among the prepared muffin cups and bake until the quiches are set, about 15 minutes. Let cool for 5 minutes before unmolding. Serve garnished with additional dill, if desired.
FALAFELS WITH ASPARAGUS HUMMUS
Very popular in the Middle East, falafels are often fried in copious amounts of oil. This baked version saves a bunch of calories but retains all the flavor. You could also use a store-bought hummus. Serves 6 to 12 V, F
Falafel:
1 1/2 cups dried chickpeas
1 medium onion, chopped
1/2 cup tightly packed chopped flat- leaf parsley
3 garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper juice of 1/2 lemon
Hummus:
1/2 bunch green asparagus (about 1/2 pound), woody ends trimmed and cut into 1-inch pieces
1 cup frozen shelled edamame
2 garlic cloves, minced
2 tablespoons tahini (sesame paste)
1 teaspoon grated lemon zest
juice of 1/2 lemon
a dash or two of cayenne pepper (optional)
1/4 cup extra-virgin olive oil salt and black pepper
For the Falafel: Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight or at least several hours.
Drain and rinse the chickpeas, and transfer to a food processor along with the remaining falafel ingredients. Process until the mixture is grainy but not a paste. You want a texture similar to bottled minced garlic. Refrigerate the mixture for at least 2 hours. This helps the falafels hold together during baking.
Preheat the oven to 350°F. Divide the chickpea mixture among 24 mini muffin cups, making sure to firmly pack each muffin mold to ensure they hold together during cooking. Bake until set and golden on top, about 20 minutes. Let cool for 5 minutes before unmolding.
For the Hummus: Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the asparagus to the pot, return the water to boil, and cook until the asparagus is tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water and let sit for 5 minutes. This helps keep the asparagus bright green and prevents it from going mushy. Add the edamame to the pot of boiling water, return to a boil, and cook until the beans are tender, about 5 minutes. Drain and transfer the edamame to a food processor. Drain the asparagus well, pat dry with a paper towel, and add to the food processor along with the garlic, tahini, lemon zest, lemon juice, cayenne pepper, if using, and salt and black pepper to taste. Blend until the asparagus is broken down. With the processor running, pour in the olive oil through the feed tube and process until smooth and the asparagus is no longer fibrous, 1 to 2 minutes. Add more oil if needed to reach the desired consistency. Serve with the falafels.
PANCETTA CUPS WITH FIG JAM
Pancetta is Italian bacon that’s cured with salt, but not smoked. Most well-stocked deli counters now carry it. Look for pancetta that comes in a cylinder (sausage) shape, which will make perfect-size rounds when sliced. But request that your pancetta is not sliced paper thin so it can be stuffed into the muffin molds without falling apart. Serves 6 to 12 G
4 ounces chopped dried Mission figs (about 1 cup)
3/4 cup apple cider
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
24 slices pancetta (not paper-thin)
In a medium saucepan over high heat, bring the figs and apple cider to a boil. Reduce the heat to medium-low and simmer, covered, for 15
minutes. Transfer the figs and cider to a blender or food processor along with the honey, cinnamon, and lemon juice, and puree until smooth.
Snugly fit the slices of pancetta into 24 mini muffin cups. It’s OK if the pancetta does not cover the cups entirely. Place the tin in a cold oven, turn the heat to 400°F, and bake until crispy, about 12 minutes. Let cool for several minutes before carefully unmolding, then place the cups directly on a wire rack lined with a paper towel to cool completely. Fill the cooled pancetta cups with the fig jam.
PANCETTA CUPS WITH FIG JAM, page 56
BITT Y BURGERS, page 58
BITTY BURGERS
If any appetizer in this book is going to impress, it’s gotta be these darlings. Have all the components ready when the cooked meat comes out of the oven to make assembly a breeze and to ensure you’re serving them warm. These tend to be two bites, so serve with cocktail napkins. Serves 12 F
1 large egg
1 pound lean ground beef or other red meat
1/4 cup bread crumbs
1 tablespoon grainy or Dijon mustard
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup shredded cheddar cheese (about 2 ounces)
4 whole-grain pocket pitas
1/2 cup roasted red pepper, sliced into 1-inch pieces
1/2 cup baby spinach or other green, sliced into 1-inch pieces
Preheat the oven to 375°F. In a large bowl, lightly beat the egg. Add the beef, bread crumbs, mustard, thyme, and salt. Mix gently with your hands. Divide the mixture among 24 mini muffin cups and bake until an internal temperature of 160°F is reached, about 12 minutes. Remove the pan from the oven, top each burger ball with cheese, and bake for 1 minute more. Let cool for about 5 minutes before unmolding.