Fisher Teri Lyn - Tiny food party! : bite-size recipes for miniature meals

Copyright 2012 by Teri Lyn Fisher and Jenny Park

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging in Publication Number: 2011946056

eISBN: 978-1-59474-693-2

Photography by Teri Lyn Fisher
Production management by John J. McGurk

Quirk Books
215 Church Street
Philadelphia, PA 19106
www.quirkbooks.com

v3.1

To Dexti, Tigger, and Napoleon.
Thank you for always lending a paw.

CONTENTS

TINY SNACK PARTY
Adorable Appetizers

TINY DINNER PARTY
Itty-Bitty Entrees

TINY DESSERT PARTY
A Little Something Sweet

TINY COCKTAIL PARTY
Darling Drinks

Your parents may have taught you never to play with yourfood, but in this book we encourage it. Well-crafted fingerfoods beat cheese and crackers or veggies and dip any day. Ina world where bigger is better, we think tiny is terrific. Wevetaken big ideas and shrunk them down into bite-size appetizersthat are fun and easy to make.

Food and cooking dont have to be stuffy or fussy. Throwinga party should be exactly thata party! It should be easyand fun to put together, with a minimal amount of stress.So we created a cookbook filled with unique recipes andbeautiful photographs to help make your party awesome.Whether youre cooking for a bunch of carnivores or a groupof vegetarians, weve got you covered. We hope this bookinspires you to get into the kitchen and get the party started,because theres not much that can compare to a get-togetherfilled with great food, booze, music, and friends.

Adorable Appetizers

CAPRESE SKEWERS

makes 24

Everyones had caprese salad before, but not like this! These pop-in-your-mouth cherry tomato versions are the perfect way to enjoy the flavors of Italy.

BALSAMIC GLAZE

cup balsamic vinegar

cup light brown sugar, packed

SALAD

24 heirloom cherry tomatoes

24 small mozzarella balls

3 sprigs basil

24 cocktail picks

Use a smooth, good-quality balsamic, such as Maletti or Fini.

For the glaze, place vinegar and sugar in a small saucepan over medium-low heat. Stir and simmer for about 45 minutes, until the mixture reduces by half and thickens slightly. Let cool. {Tip: The glaze will continue to thicken as it cools.}

Using a sharp knife, cut tomatoes in half and mozzarella balls in thirds. Sandwich a slice of mozzarella and a basil leaf between each tomato half. Skewer with a cocktail pick, drizzle with glaze, and serve.

The balsamic glaze can be made a day or two ahead, but the skewers are best assembled shortly before serving; otherwise, the basil leaves may brown. Put your party guests to work putting them together!

SAVORY SCONES

makes 24

These savory scones are filled with flavors of the Mediterranean: sun-dried tomatoes, feta, and fresh herbs. Theyre a delicious and filling snack, whether plated with afternoon brunch, packed into lunchboxes, or served at happy hour.

2 cups all-purpose flour

2 tablespoons sugar

1 teaspoons baking powder

teaspoon baking soda

1 teaspoon salt

cup (1 stick) cold butter, cut into small cubes

cup diced sun-dried tomatoes

cup crumbled feta cheese

1 tablespoon minced fresh thyme

2 teaspoons minced fresh oregano

2 teaspoons minced fresh rosemary

1 teaspoon black pepper

cup buttermilk

cup heavy cream

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut butter into the flour mixture until it is completely incorporated and mixture has a fine, mealy texture. Add sun-dried tomatoes, cheese, herbs, and pepper and stir to combine. Fold in buttermilk and stir just until dough comes together.

Divide dough into 4 disks. Cut each disk into 6 wedges. Place wedges onto the prepared baking sheet.

Lightly brush the top of each wedge with heavy cream and bake for 18 to 20 minutes, or until scones puff up and the tops just start to brown. Serve warm.

Try baking bite-size scones with your favorite herbs and cheeses. The secret to scones of any size is this: dont overwork the dough, or your scones will come out dense and tough instead of light and buttery.

KIMCHI DEVILED EGGS

makes 48

Mini deviled eggs may be among the best appetizers ever invented. A bit of kimchi and a candied-bacon topping add a wonderful umami twist to this classic American hors doeuvre.

DEVILED QUAIL EGGS

24 hard-boiled quail eggs, peeled and halved lengthwise

cup chopped kimchi

2 tablespoons thinly sliced green onions

2 tablespoons mayonnaise (regular or light)

Salt and pepper, to taste