Cross - Small Bites: Skewers, Sliders, and Other Party Eats

Small Bites

Skewers, Sliders, and Other Party Eats

Eliza Cross

Jessica Nicosia-Nadler

Small Bites

Skewers, Sliders, and Other Party Eats

Digital Edition 1.0

Text 2017 Eliza Cross

2017 Photo Copyright info

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4786-7

To Corine van Bodegom,

who adds sparkle to every party.

Have you ever perused a restaurant menu and been far more tempted by the appetizer offerings than the entres? I know I have. Perhaps its because the starters often feature tantalizing ingredients, intriguing preparations, and manageable portion sizes. Or maybe its because appetizers are synonymous with parties, and party food is meant to be fun.

When I entertain at home, I love to prepare hors doeuvres. After all, appetizers are meant to be shared with others. For me, a few platters of lovingly prepared canaps mark the joy of gathering with friends and family over good food and drink.

I especially love small appetizers that combine creativity and great flavor in just a bite or two. The best hors doeuvres are pleasing to both the palate and the eye, conveying to your guests that you made a special effort to create a festive start to your gathering. The recipes in this collection each have elements that can be prepared in advance, so you can enjoy your own party instead of being stuck in the kitchen doing prep work.

The book is divided into four sections. A selection of basic recipes will guide you in preparing miniature rolls, crisps, and crostini, so you can build your own tasty creations from the bottom up. Finger foods are small, unfussy bites that can be eaten out of handlike tiny artichoke-sausage pizzas drizzled with a balsamic glaze, or miniature Mexican tostadas served in crispy corn shells. Skewered appetizers layer a variety of flavors like sweet dried apricots stuffed with tangy chvre and wrapped in bacon, or delicate fried artichoke hearts dipped in a lemony garlic butter. Mini sandwiches feature a variety of breads and fillings, from baby open-faced Reubens served with homemade Thousand Island dressing to a miniature version of the famous lobster roll.

When youre entertaining, I recommend choosing a pleasing selection of appetizers that vary in presentation, texture, color, temperature, and flavor. For example, you could serve a tray of hot, crispy Arrange hors doeuvres neatly on platters, and let the food take center stage by leaving plates unadorned or choosing simple garnishes.

After trying the small bites featured in this book, you may decide to forgo the entre at your next dinner party in favor of an assortment of tantalizing appetizers. Whether youre entertaining a small group or a large crowd, small bites offer a variety of flavors with something to please everyone. Lets start cooking and get the party started!

These easy recipes will help you create your own fresh bases, upon which you can build a countless number of appealing appetizers. Pita crisps are perfect for dipping, dunking, and holding salads and spreads. Buttery, toasted crostini can be piled high with a variety of different toppings. Tiny choux puffs made from cream puff dough are light and elegant. Bite-size mini toast cups and crispy pastry cups are both easy to make and sturdy enough to hold a variety of fillings. Miniature slider rolls are ideal for making small sandwiches. All of these bases can be prepared in advance so that the only thing left to do before the party is fill them, serve them, and accept the inevitable compliments.

Makes 36

3 pita pockets

2 tablespoons butter, melted

2 tablespoons olive oil

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat the oven to 400F and lightly grease a baking sheet.

Cut each pita pocket in half and split the halves. Cut each half into 3 triangles; place split side up on prepared baking sheet.

In a small bowl, combine the butter, olive oil, garlic, salt, and pepper. Brush the pita triangles with the butter mixture.

Bake until golden brown, 812 minutes. Cool on a wire rack. Pita crisps can be stored in a tightly covered container at room temperature for up to 2 days.

Makes 24

3-1/2 cups all-purpose flour

1/8 teaspoon salt

3/4 cup water

1 tablespoon rapid rise yeast

1/4 cup sugar

1 egg, lightly beaten

4 tablespoons melted butter, divided

Sesame seeds, for sprinkling

In the bowl of a stand mixer, combine the flour, salt, water, yeast, sugar, egg, and 2 tablespoons of the butter; mix for 1 minute. Using the hook attachment, continue mixing on medium-low until dough becomes smooth and elastic, 45 minutes. Remove bowl and cover with a clean, damp kitchen towel. Let dough rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375F and line 2 baking sheets with parchment paper.

Turn the dough out onto a lightly floured work surface and roll to a thickness of 1/3 inch. Cut rounds using a 2-inch biscuit or cookie cutter. Gather scraps, knead briefly, re-roll, and repeat to make 24 total rounds. Arrange the rounds 2 inches apart on prepared baking sheets. Cover with a clean, damp kitchen towel and let rise until doubled in size, about 30 minutes.

Brush with the remaining 2 tablespoons butter, sprinkle with sesame seeds, and bake until golden brown, about 1012 minutes. Cool on a wire rack to room temperature. Rolls can be stored in a tightly covered container at room temperature and are best eaten within 24 hours. Use a sharp knife to split the rolls in half just before filling.

Makes 24

1/2 cup cream cheese, softened

1/2 cup salted butter, softened

1 cup all-purpose flour

Preheat the oven to 350F and grease two 12-cup mini muffin pans.

In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls. Press balls into the bottom and up the sides of prepared muffin cups.

Bake until golden brown, 1015 minutes. Cool for 5 minutes in pan and transfer cups to a wire rack to cool completely. Cups can be stored in a tightly covered container for up to 2 days at room temperature.

Makes about 24

1 long baguette, cut into 1/2-inch-thick slices

2 tablespoons olive oil

2 tablespoons butter, melted

Set the oven to broil and arrange the rack in the middle of the oven.

In a small bowl, combine the olive oil and butter. Arrange the bread slices in a single layer on a baking sheet and brush with the butter mixture. Broil, watching carefully, until golden brown, 68 minutes. Crostini can be stored in a tightly covered container for up to 2 days at room temperature.