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Bite-sized holiday food will yield great results at parties
Offering guests a range of bite-sized food can be both easier for the host and more fun for the guests. No one will have time to get bored if they are presented with a variety of tastes and textures.
Lydia France, author of “Party Bites: Easy Recipes for Finger Food and Party Snacks,” puts it this way: Imagine going into a bakery with $1 to spend on one treat. Now imagine that $1 will buy you a nibble of eight different sweets.
“The second analogy offers you far more variety, and makes a party more exciting,” she says. “Your guests can enjoy sampling a wider range of flavors, whether that means cooking with everything the season has to offer or with food from Portugal, Australia or Turkey, for example.”
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France acknowledges that serving bite-sized party food can be a lot of work unless you keep it structured and uncomplicated.
“Chose your menu well in advance and decide how many bites will be hot and how many cold,” she says. “Make things that freeze well in advance and balance the choice of meat-fish-nuts and vegetables. That way you can please your vegetarian sister, seafood intolerant boss and your friends on the Atkins diet all at the same time.”
London chef Paul Gayler helps hosts take their guests on a tasting journey through the Americas, North Africa, the Middle East and beyond in his book, “The World in Bite Size.” He says little bites of food give both hosts and guests a chance to experiment, though he recommends staying true to one cuisine so the meal has some coherence.
That’s just what New York chef and restaurant owner Jason Denton does in his latest book, “Simple Italian Snacks.” The recipes are grouped by type of party – from New Year’s Day to a backyard bocce tournament – but all are built on the idea that simple and sophisticated are not mutually exclusive.
“This food is perfect for holiday parties because a lot of it can be done the day before with readily available ingredients,” says Denton.
Mini panini – a Denton favorite featuring apples, pistachios and taleggio cheese – can be prepped ahead, then grilled just before serving. (“It’s like a cheese plate on a sandwich,” he says.) Rice balls can be made with leftover risotto. Tiny meatballs can be made ahead and refrigerated, then threaded onto skewers and grilled the next day.
And though his recipes have been rigorously tested, Denton urges readers to view them as a jumping off point to keep their party preparations low-stress.
“The biggest thing is that recipes are more of a guideline,” he says. “You have to roll with it. Use fruits and vegetables that are in their prime. Try to do things that are seasonal. That’s when you’re going to have to do the least to make it taste the best.”
If you can’t find tikka paste (an Indian spice paste) in your grocer’s ethnic foods aisle, you can substitute 1/2 tablespoon of curry powder.
MINI CHICKEN TIKKA BURGERS WITH MINT CHUTNEY
Start to finish: 1 hour 30 minutes (30 minutes active)
Servings: 12
For the burgers:
1 tablespoon tikka paste (or 1/2 tablespoon curry powder)
1 tablespoon plain yogurt
1/2 teaspoon cumin
1/2 teaspoon ground cardamom
1 tablespoon chopped fresh cilantro
3/4-inch piece fresh ginger, peeled and grated
1 garlic clove, crushed
14 ounces ground chicken
For the mint chutney:
1 small bunch fresh mint
3/4-inch piece fresh ginger, peeled and grated
1 small green chili, chopped
Juice of half a lime
1/2 teaspoon sugar
1 teaspoon ground coriander
1 small yellow onion, finely chopped
1/3 cup plain yogurt (or water)
Coarse salt and ground black pepper, to taste
To assemble:
Cooking oil
4 small naan breads (Indian flatbreads)
Short bamboo skewers or toothpicks
In a large bowl, combine the tikka paste, yogurt, cumin, cardamom, cilantro, ginger, garlic and chicken. Mix well.
With wet hands, mold the mixture into 12 small patties. Place the patties on a plate and refrigerate for 1 hour.
Meanwhile, make the chutney. In a blender, combine the mint, ginger, chili, lime juice, sugar, coriander, onion and yogurt. Pulse to produce a thick sauce. Season to taste with salt and pepper. Set aside.
Heat a grill or grill pan over medium-high. Brush the burgers with cooking oil, then grill for 5 minutes per side, or until cooked through. Set aside.
Cut each naan bread into 3 wedges and toast or grill until crisp. Top each wedge with a burger, then spear with a skewer. Spoon a bit of the chutney onto each burger.
(Recipe adapted from Paul Gayler’s “The World in Bite Size: Tapas, Mezze and Other Tasty Morsels,” Kyle Books, 2008.)
These savory, Italian-style skewers make perfect nibbles for a party. Serve them on a platter, or stand them in tall, heavy glasses. For an extra flourish, sprinkle the finished skewers with grated Parmesan cheese and broil for 15 to 20 seconds.
PORK SAUSAGE SPIEDINI
Start to finish: 30 minutes
Servings: 8
12 ounces bulk sausage meat
3 cloves garlic, minced
3 tablespoons minced fresh basil, plus additional for garnish
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound bocconcini (small mozzarella balls)
12 ounces cherry tomatoes
Eight 12-inch bamboo skewers
Extra-virgin olive oil, for drizzling
Heat the oven to 400 F. Coat a rimmed baking sheet with cooking spray.
In a medium bowl, use a fork to break up the sausage. Add the garlic, basil, salt and pepper. Mix well. Form the sausage mixture into 16 balls the size of cherry tomatoes.
Place the meatballs on the prepared baking sheet. Bake until they are brown and have rendered their fat, about 12 minutes.
Alternating as you go, thread 2 meatballs, 2 bocconcini and 2 tomatoes onto each skewers. Arrange the skewers on a serving platter, then drizzle with olive oil and sprinkle with minced basil.
(Recipe adapted from Jason Denton and Kathryn Kellinger’s “Simple Italian Snacks,” William Morrow, 2008)
The sweet and salty combination of dates and feta cheese is wonderful in these easy-to-assemble party bites. If you’re not a fan of walnuts, try cashews or pistachios.
STICKY DATES WITH LEMON FETA AND WALNUTS
Start to finish: 45 minutes (15 minutes active)
Servings: 40
7-ounce block feta cheese
Zest and half the juice of 1 lemon
Salt, to taste
20 Medjool dates, halved and pitted
2/3 cup walnut halves
Ground black pepper, to taste
Fresh mint leaves, to garnish
Cut the feta into 40 small cubes, then place them in a medium bowl. Add the lemon zest and juice. Toss lightly, then season with salt. Let stand for 30 minutes, stirring occasionally.
Place 1 cube of feta inside each date half, then wedge a walnut half next to it. Arrange the stuffed dates on a serving platter, then season with pepper and garnish each with a mint leaf.
(Recipe adapted from Lydia France’s “Party Bites,” Ryland, Peters & Small, 2008)
© 2008 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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