Callahan Peter - Bite by bite: 100 stylish little plates you can make for any party

RESOURCES

M Y TEAM AND I spend a lot of time searching out the perfect platters, mini mugs, and serving ware, not to mention key ingredients like wasabi caviar and truffles, that absolutely make a dish. This list details the sources I turn to when I need something to make a party or hors doeuvre special.

EQUIPMENT AND SERVING WARE

Acrylic containers, ice buckets, and sheets

www.clearlyacrylic.com

877-360-4163

Branding irons

www.steakbrands.com

800-985-5358

Cannoli tubes

JB Prince

36 E. 31st Street

New York, NY 10016

www.jbprince.com

800-473-0577

Chinese take-out boxes, ceramic soupspoons, and sake cups

www.asianideas.com

877-407-9259

www.orientaltrading.com

800-875-8480

Cookie cutters and pastry tips

www.pastrysampler.com

760-440-9171

Spoon-shaped cookie cutters

www.thecookiecuttershop.com

360-652-3295

Mini cups, mugs, and glasses

www.giantpartystore.com

866-244-1169

Plastic 1-inch-high shot glasses

www.orientaltrading.com

800-875-8480

Small wine glasses with stems

www.ikea.com/us

800-434-IKEA

Glass domes and matching trays

www.crateandbarrel.com

800-967-6696

Hibachi grills

www.chefsresource.com

www.potterybarn.com

888-779-5176

Mini loaf pans

2 x 11-inch loaf pan (by Ateco)

www.webstaurantstore.com

717-392-7472

3 x 5-inch loaf pan (by Chicago Metallic)

www.kitchenkapers.com

800-455-5567

Lollipop sticks and popsicle sticks

www.acmoore.com

888-ACMOORE

Mandoline (we like the Benriner brand)

www.surlatable.com

800-243-0852

Pallet holder for cones

www.pastryitems.com [website no longer available]

443-417-8854

Waffle cone maker (PetitCone Express model 836 by Chefs Choice)

www.chefsresource.com

866-765-CHEF

INGREDIENTS

Caramel apple kit (by Concord Foods)

www.wegmans.com

800-WEGMANS

Caviar

American paddlefish caviar

www.paramountcaviar.com

800-99-CAVIAR

Wasabi caviar

www.markys.com

800-522-8427

Foie gras and truffles (fresh and preserved)

www.markys.com

800-522-8427

Grape leaves (canned)

www.kalustyans.com

800-352-3451

Riccia pasta (we like the Rustichella dAbruzzo brand)

www.manicaretti.com

800-799-9830

Smoked sea salt

www.saltworks.us

800-353-7258

ACKNOWLEDGMENTS

F IRST I WANT TO THANK Beth, Shania, Jana, and Rob, who help make this party happen every day. We have worked and had fun together for many years, and they are a big part of all we do.

I would also like to thank my editor, Emily Takoudes, of Clarkson Potter, my writer, Raquel Pelzel, and the photographer Con Poulos.

Martha Stewart and Kevin Sharkey were both instrumental. Even before its inception, every time I saw Martha, shed ask, When are you doing a book, Peter? Thanks for helping every step of the way to make this a reality.

There are many other important people I work with who have contributed. They are too many to name, but they have helped over the years to produce all of our events. Special thanks to Michelle Wong for prop styling and more and to Alexa Mulvill for their contributions to this book.

COMFORT FOODS

The recipes in this chapter encompass some of the hors doeuvres I am most known for, like the bite-sized spaghetti and meatballs, as well as new creations like the Peace of Pizza. We make these tiny hors doeuvres with a consummate eye to detail. Cheeseburgers are served on home-baked mini poppy-seed buns with all the trimmings. Each spaghetti and meatball portion gets the perfect dot of marinara on top. What once would never in a million years be served at a fancy party, like French fries and hot dogs, have become some of my most-requested items at society events, and in turn, some of the most-requested items at parties across the country.

What makes these so popular is their small size and their universal appealbecause they taste just as delicious as their standard-sized versions. Comfort food connects people from all backgrounds and generations, making these hors doeuvres something that foodie culinary adventurers as well as meat-and-potato types can relate to. More than anything, they elicit big smiles when the tray comes out, because theyre so unexpected.

peace of pizza

MAKES 2 DOZEN

Peace of Pizza is a retro-fabulous addition that is at once sophisticated and playful. If you cant find ready-made pizza dough, use mini pitas or halved English muffins as the base.

FOR THE PIZZA

1 14-ounce piece store-bought pizza dough

All-purpose flour, for rolling

FOR THE TOPPING

24 slices mozzarella cheese

cup store-bought marinara sauce

pizza | Preheat the oven to 450F.

Place the pizza dough on a lightly floured work surface and roll it out 1/-inch thick. Using a 1-inch round cookie cutter, cut out 24 rounds of dough. Place the rounds on a rimmed baking sheet and prick each one with a fork. Bake until slightly golden, 2 to 4 minutes. Remove from the oven, set aside, and reduce the oven temperature to 350F.

topping | Using a paring knife or a peace signshaped cookie cutter, cut each slice of cheese to form a peace sign. Spread 1 teaspoon of the marinara sauce over each pizza crust and top with a cheese peace sign. Return the baking sheet to the oven and bake just until the cheese is half melted, 1 to 2 minutes. (If you overcook the cheese, it will spread too much and wont look like a peace sign.)

serve | Using a spatula, transfer the pizzas to a platter. Serve hot.

MAKE AHEAD The baked pizza crusts can be stored in a gallon-sized resealable freezer bag in the freezer for up to 1 week. They can also be topped with sauce and cheese and refrigerated for several hours before being finished in the oven.

caprese tea sandwiches

MAKES 2 DOZEN

Caprese salad, that ubiquitous arrangement of fresh mozzarella, ripe tomatoes, and basil leaves, is the it dish for all the Hamptons it girls. Served in a mini pita, it makes a beautiful, fresh, and simple bite, which one client said tastes like July. Baby heirloom tomatoes offer a sweet, juicy flavor that works well with extra-luscious buffalo mozzarella and good-quality extra-virgin olive oil.

12 2- to 3-inch mini pitas

2 ounces fresh salted mozzarella, cut into -inch cubes

pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup)

tablespoon extra-virgin olive oil

teaspoon flaky sea salt, such as Maldon

cup fresh basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons (or cup small fresh basil leaves)

Freshly ground pepper

Divide the pitas in half so you have 24 half-moon pockets. Stuff each pocket with 3 to 4 pieces of mozzarella and set aside.