Chicago Tribune Staff - Good Eatings Christmas Recipes

Cheesy Olive Bombs

These salty, chewy, spicy gems will surprise your mouth with the first bite.

2 cups shredded extra-sharp Cheddar cheese

1 1/4 cups flour

1/2 cup butter

36 medium-large pimento-stuffed olives

Using an electric mixer or food processor, mix the first three ingredients. Wrap cheesy mixture around olives until olives are completely coated. Place on cookie sheet and flash-freeze olives for about an hour, then store in a freezer bag until ready to serve. When the doorbell rings, put the olives on a baking sheet and cook at 400 degrees for 15-20 minutes until lightly browned.

Potato Pierogi

Use this tip to keep the dumplings from getting sticky: Once they are formed, place them on a linen towel sprinkled with cornmeal.

Preparation time: 2 hours

Cooking time: 6 minutes per batch

Yield: About 60

1 egg

2 tablespoons sour cream

1 cup each: milk, water

4 1/2 to 5 cups flour, plus more for dusting

10 baking potatoes, peeled, quartered (about 5 pounds)

2 sticks (1cup) unsalted butter, melted

1/2 cup grated Cheddar cheese

6 ounces cream cheese

2 teaspoons coarse salt

Freshly ground pepper

1. For the dough, whisk the egg in a medium bowl; whisk in the sour cream until smooth. Add the milk and water; whisk until combined. Slowly add about 3 1/2 cups of the flour, stirring to combine.

2. Turn the dough out onto a well-floured surface; knead, working in about 1 cup of the flour, using a scraper if necessary. Continue kneading 8-10 minutes, working in about 1/2 cup of the flour, just until dough is elastic and no longer sticky. (Dont add too much flour, as this will toughen dough.) Place in a lightly floured bowl; cover with plastic wrap.

3. For the filling, place potatoes in a large saucepan; cover with cold, salted water. Heat to a boil over high heat; cook until fork-tender, about 20 minutes. Drain; mash potatoes. Add half of the melted butter, the Cheddar and cream cheese; mash until well incorporated. Season with 2 teaspoons of the salt and pepper to taste.

4. Roll out dough to about 1/8-inch thick on a floured surface. Cut out circles with 2 1/2-inch glass or a cookie cutter. Gather dough scraps; roll out again. Continue cutting.

5. Place a clean towel on work surface. Place about 1 1/2 tablespoons of the filling in the center of each dough circle. Holding a circle in your hand, fold dough over filling; pinch the edges, forming a well-sealed crescent. Transfer pierogi to towel. Repeat until all dough circles are filled. (You may have filling left over; refrigerate for another use.)

6. Heat a large stockpot of water to a boil over high heat; add pierogi in small batches. Once they float to the top of the pot, cook about 1 minute. Meanwhile, in a small saucepan, cook the remaining butter over medium-high heat until it is nut-brown in color, about 6 minutes. Pour butter onto a serving platter, leaving any burned sediment behind. Transfer pierogi from pan with a slotted spoon to the platter. Serve hot.

Per serving: 106 calories, 37% of calories from fat, 4 g fat, 3 g saturated fat, 14 mg cholesterol, 15 g carbohydrates, 2 g protein, 77 mg sodium, 1 g fiber

Vegetable Pate

This tasty appetizer offers a meatless alternative to traditional pate.

Preparation time: 40 minutes

Cooking time: 60 minutes

Yield: 12 servings

5 carrots

4 ribs celery

1 large onion

5 tablespoons olive oil

3 cloves garlic

2 tablespoons water

1/2 teaspoon sea salt

8 ounces mushrooms, chopped medium-fine

3/4 cup tahini

2 tablespoons miso

1 tablespoon fresh chopped parsley

1 1/2 teaspoons each: paprika, thyme

1 teaspoon rosemary

1/2 teaspoon each: allspice, nutmeg, pepper

3 cups soft, whole grain breadcrumbs, loosely packed

9 ounce (or larger) bag fresh spinach

1/4 cup plus 2 tablespoons ground walnuts

12 cherry tomatoes, halved

1. Heat oven to 350 degrees. Chop carrots, celery and onion into 2-3 inch chunks; heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium heat. Add chopped vegetables, garlic, water and 1/4 teaspoon salt; cover and cook, turning heat to low after vegetables begin to steam, 10 minutes. Vegetables will still be crisp. Grind coarsely in a food processor.

2. With a slotted spoon, transfer vegetables to a large bowl. (Save cooking liquid to use in a soup.) Heat 1 tablespoon oil in the pan over medium heat. Add mushrooms; season with a pinch of salt. Cook, 5 minutes. Transfer mushrooms to bowl with a slotted spoon. (Use remaining liquid in a soup.)

3. Mix tahini and miso with the herbs and spices; stir into vegetables. Stir in breadcrumbs. Transfer mixture to an oiled 9-inch spring form pan; bake, 60 minutes.

4. Heat remaining 2 tablespoons oil in the skillet on medium heat. Add spinach; cook until wilted, about 3 minutes. Stir in 1/4 cup walnuts and a pinch of salt. Grind the mixture in a food processor for several seconds. Spread over the baked pate. Sprinkle with remaining 2 tablespoons walnuts. Place tomatoes, cut side down, around edge of pan. Bake, 5 minutes. Let cool. Gently slide a knife around sides of pan. Cut into wedges.

Per serving: 262 calories, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 25 g carbohydrates, 8 g protein, 296 mg sodium, 5 g fiber

Vegetable Pate

Salmon Pinwheels with Capers and Dill

Adapted from a recipe from Chicagoan Miriam Goldens family.

Preparation time: 15 minutes

Chilling time: 2 hours

Yield: About 24 pieces

1 package (8 ounces) cream cheese, softened

1 tablespoon each, chopped: fresh dill, capers

6 slices soft rye bread, crusts removed, rolled flat with a rolling pin

1/4 pound thinly sliced smoked salmon or lox, cut into 1-inch strips

1. Combine the cream cheese, dill and capers in a medium bowl. Spread 1/8 -inch thick layer of the cream cheese mixture on each slice of bread. Equally divide the salmon strips among the 6 bread slices, placing strips along the long edge of each slice.