Issue Date: December 12, 2004
Easy open house
Celebrate the season with 6 sweet and savory nibbles.
So you've decided to open your home to friends and family for a holiday party. Now what?
Start by choosing a few highly flavored crowd pleasers like the sweet and savory finger foods that follow. They're all easy and do-ahead.
To complete the picture, buy roasted nuts and assemble a tray of raw vegetables with a few favorite dips. Set up a simple bar with beer, wine and a non-alcoholic option, and you're set.
It's so simple, why not just do it?
Contributing Editor Pam Anderson is the author of three cookbooks, including "CookSmart" (Houghton Mifflin, $28).
Go to top
SWEET NIBBLES
Apricot-Cherry Bars With Oatmeal Crumble Topping
It's delectable, bake-ahead and foolproof.
|
1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1/4 tsp. salt
8 Tbs. (1 stick) butter, melted
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries (about 10 ounces)
2 cups dried apricots (about 16 ounces), coarsely chopped
21 ounces (1 1/2 cans) sweetened condensed milk
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
To serve, cut into generous 1 1/2-inch squares.
Yield: About 50 bite-sized bars.
Per bar: 155 calories, 2.6g protein, 6g fat (3g saturated), 25g carbohydrates, 1g fiber, 56mg sodium.
Go to top
Gingerbread Straws
You don't need fancy cookie cutters or decorations.
|
3 3/4 cups all-purpose flour
1 Tb. ground ginger
2 tsps. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
3/4 tsp. salt
3/4 tsp. baking soda
3/4 cup molasses
1/4 cup water
12 Tbs. (1 1/2 sticks) softened butter
1 cup light or dark brown sugar, firmly packed
1/4 cup granulated sugar
Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
Heat oven to 350 degrees.
On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.
Yield: 56 cookies.
Per cookie: 85 calories, 1g protein, 2g fat (1g saturated), 15g carbohydrates, 0g fiber, 76mg sodium.
Go to top
Easy Chocolate Truffles
One basic recipe with a variety of liqueurs and coatings
|
8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
4 ounces unsweetened chocolate
8 Tbs. (1 stick) unsalted butter
14 ounces sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Yield: 4 dozen balls.
Per truffle, with orange flavoring and cocoa: 85 calories, 1g protein, 5g fat (3g saturated), 9g carbohydrates, 1g fiber, 11mg sodium.
Flavoring options
Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahlúa, and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
|
Coating options
1 cup of:
-- Minced sweetened, flaked coconut
-- Minced roasted pistachios
-- Minced toasted walnuts
-- Sifted unsweetened cocoa
-- Sprinkles
|
Go to top
SAVORY NIBBLES
Thai Chicken Bites With Dipping Sauce
Let guests do the skewering by serving these chicken chunks with toothpicks.
|
2 tsps. light or dark brown sugar
1 tsp. each: ground coriander, ginger, turmeric, salt, garlic and chili powders
1/2 cup each: prepared Thai peanut sauce, light coconut milk and chicken broth
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
2 Tbs. vegetable oil
2 Tbs. each: coarsely chopped peanuts, thinly sliced scallions
Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.
Yield: About 50 hors d'oeuvres.
Per piece: 36 calories, 3g protein, 2g fat (0g saturated), 1g carbohydrates, 0g fiber, 153mg sodium.
Go to top
Spiced Beef on Pita Triangles With Fresh Mango Salsa
The pita chips and meat mixture can be made days ahead.
|
4 7-inch pita breads, split into 2 thin rounds and quartered
1 1/2 tsps. ground cumin
1 1/2 tsps. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 pounds lean ground beef (or ground lamb or turkey)
1 large red onion, cut into small dice
Salt and freshly ground pepper
1 jar (9 ounces) Major Grey Chutney
1 medium mango, cut into small dice
2 Tbs. chopped fresh cilantro
Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes.
(Store in an airtight tin for up to a week.)
Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; sauté, seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
Yield: 32 hors d'oeuvres.
Per piece: 90 calories, 5g protein, 2g fat (1g saturated), 11g carbohydrates, 0g fiber, 124mg sodium.
Go to top
Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
|
15 egg roll wrappers
1 pound pasteurized lump crabmeat
1 quart (32 ounces) vegetable oil
Dipping sauce:
2 Tbs. lime juice 1 Tb. sugar
2 Tbs. Asian fish sauce 1 Tb. water
1/2 tsp. ground ginger
1/2 tsp. hot red pepper flakes
1/4 cup chopped fresh cilantro, for garnish
Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.
Yield: 45 hors d'oeuvres.
Per serving: 58 calories, 3g protein, 2g fat (0g saturated), 6g carbohydrates, 0g fiber, 116mg sodium.
|
