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“Nine Nibbles & Noshes”

You’re in the mood for a party – we are, too! We love this season because it is so full of family and friends with plenty of good times ahead. ‘Tis the season to celebrate!

IN THIS ISSUE, we’re here to help you set the scene with some delicious nibbles and noshes whether you’re the party host, or bringing something to a holiday get-together. Our party sampler of nine recipes ranges from fast to fancy – all delicious! Our best to you this festive season!

Thanks for Shopping Locally!

As an independent business that’s locally owned, we greatly appreciate your business. But something else happens when you shop with us, you help our shared local community.

What happens when you shop at a locally owned business? 65 cents of every dollar spent stays in the community vs. 40 cents of every dollar spent at a chain or big box store. Our prices are competitive, our selections are unique, and our customer service is the best! This season, shop your small, locally owned retailers.

1. Fresh Spinach Dip with Feta and Dill
Served with the thinnest slices of baguette, crackers, or fresh vegetables, this spinach dip is delicious! The naturally low-fat ricotta and feta cheeses make this dip calorically reasonable. A dose of fresh lemon juice adds just the right amount of brightness to the overall fabulous fresh flavor.

Recipes from Great Party Dips by Peggy Fallon. Copyright © 2009. Published by John Wiley & Sons, Inc., Hoboken NJ. Reprinted with permission of the publisher. All rights reserved.

DO-AHEAD: Make this dip up to 6 hours ahead of time.

PREP TIME: 15 minutes to mix.

2. Chickpea Crowns
These three-bite morsels bring a little drama to the serving table. Puff pastry squares encase a savory mixture of tender chickpeas, onions, and mushrooms. The four corners are drawn together for baking. Guests are sure to reach for these intriguing appetizers first!

Recipes from Party Snacks! by A.J. Rathbun. Copyright © 2008. Published by Harvard Common Press, Boston, MA. Reprinted with permission of the publisher. All rights reserved.

DO-AHEAD: Mix the filling a day ahead of time; refrigerate until ready to bake.

PREP TIME: 20 minutes to make the filling; 15 minutes to assemble; 20 minutes to bake.

VARIATIONS: Purchased puff pastry is the beginning of many tasty appetizers. Substitute a different filling of your choice for another savory serving or a sweet variation.

3. Gorgonzola Canapés with Walnuts
Crumbly blue cheeses pair so well with wine, but are difficult to serve. This ultra-simple cracker assembly solves that problem. The embellishment of dried cranberries and chopped parsley offer the perfect seasonal sparkle! Use a sturdy cracker base for best results.

Recipes from Party Snacks! by A.J. Rathbun. Copyright © 2008. Published by Harvard Common Press, Boston, MA. Reprinted with permission of the publisher. All rights reserved.

DO-AHEAD: Crumble the blue cheese, and chop the walnuts. Store separately until ready to assemble the canapes.

PREP TIME: 15 minutes to gather ingredients and assemble 30 canapés. Kid-friendly project!

VARIATIONS: Try different types of crumbly cheeses, diced dried apricots with pistachios, or dried cherries with pecans.


4. Gorgeous Gougères
These delectable little puffs are enticing to guests and deceptively easy to make. Two harder cheeses, Gruyère and Parmesan, form the flavor base, while a roux mixture of butter, flour, and eggs create the puffy structure. The crusty outside browns to a beautiful golden color encasing a slightly doughy inside.

Recipes from Party Snacks! by A.J. Rathbun. Copyright © 2008. Published by Harvard Common Press, Boston, MA. Reprinted with permission of the publisher. All rights reserved.

DO-AHEAD: Make these gougères ahead of time and reheat for a few minutes just prior to serving. May be frozen in an airtight, freezer-grade zipper bag and reheated.

PREP TIME: 20 minutes hands-on; 25 minutes baking time.

VARIATIONS: Slightly larger dollops of dough can be formed, tops cut and the gougères filled with a spoonful of a complementary savory mixture.

5. Sun-Dried Tomato Aioli
Piquant and tangy, this turned out to be at the top of our favorites list. This dip is packed with an intense flavor that was great with a breadstick, and absolutely fabulous with fresh veggies of all kinds. The bright red color adds just the right holiday attitude to the buffet table.

Recipes from Great Party Dips by Peggy Fallon. Copyright © 2009. Published by John Wiley & Sons, Inc., Hoboken NJ. Reprinted with permission of the publisher. All rights reserved.

DO-AHEAD: May be made up to 3 days ahead of time.

PREP TIME: 15 minutes hands-on.

6. Pesto Crackers
Cheese crackers pair well with all sorts of seasonal libations. This version plays on the classic cheddar and walnut cracker with the flavors of pesto – pine nuts, Parmesan, and dried basil. The result is a savory shortbread-like cracker with a tender crumb and tons of pesto flavors. It’s impossible to eat just one.

DO-AHEAD: The cracker dough may be mixed ahead of time and refrigerated for up to 2 days, or frozen for a month.

PREP TIME: 20 minutes to mix and form the dough logs; 12 minutes baking time.

VARIATION: Substitute different cheese and nut combinations such as, cheddar and walnut, or blue cheese and pecans.

7. Olives en Croûte
A cocktail staple from the 1950s, olives encased in a savory pastry crust are experiencing a nostalgic renaissance. The dough whips up quickly, and wraps around individual olives cooperatively. Baked to a golden brown, the bite-sized wonders may be served warm or at room temperature. It’s a food revival well worth trying.

DO-AHEAD: The dough may be mixed and chilled ahead of time, or the entire assembly completed and chilled for a day, or frozen for up to 1 month. Pop the olive balls out of the refrigerator and into the oven on serving day.

PREP TIME: 20 minutes to mix the crust; 15 minutes to assemble; 15 minutes to bake.

VARIATION: Substitute pitted kalamata olives, dried oregano, and a hint of lemon zest in the crust’s dough.

8. Mushroom Fillo Pockets
Impressive and delicious, these mushroom pockets are formed with fillo dough. The filling is nothing more than chopped mushrooms sautéed in butter with seasoned breadcrumbs added. Fillo dough fascinates everyone and looks complex, but is quite easy to work with as long as you keep it covered with a damp towel. Phenomenal results were never easier.

DO-AHEAD: Mix the filling ahead of time and store in the refrigerator until ready to assemble. Or, assemble the pockets up to 6 hours ahead of time and refrigerate until ready to bake.

PREP TIME: 15 minutes to mix the filling; 30 minutes to assemble pockets; 15 minutes to bake.

VARIATION: Use fillo dough to hold any type of filling, sweet or savory. Try a ricotta filling sweetened with your favorite jam, or stuff the pockets with the above Spinach Dip.

PARTY TIPS:

• Make a party list in advance that includes your menu, drink plan, guests, grocery list, and a timeline for food preparation. Plan a doable event.
  
• Choose a menu that will keep you with your guests and not in the kitchen.Plan 6-8 appetizer bites per person per hour. Take into consideration the profile of your guest list.
  
• Plan on one bottle of wine for every four guests per hour. Have wine glass charms available for guests to identify their own glass.
• Use small appetizer plates that can be reused at future occasions; it adds a level of elegance to the occasion, it’s cheaper in the long run, and not that hard to clean up.
• Have an obvious location planned for guests to deposit used plates and glasses.
• Music is key for setting the party mood; spend some time in advance creating a playlist that will set the tone; adjust lighting to set the mood that you’d like to present.
• Give specific assignments to your spouse and kids – delegate some tasks to willing guests.
• Set food on the table at different heights for visual interest. Use a pedestal cake stand as a serving dish for appetizers; use stemmed martini glasses for nuts and small snacks.
  
• Consider setting up 3 or 4 food stations so that guests move and mingle within the space and to minimize overcrowding around a single table.
• Go for the one time investment of stemware for a crowd; there are many fine selections that are reasonably priced. Plan to have extra glasses available. Wine is a much better experience with a beautiful glass in hand.
  
• Stock plenty of ice in advance – your freezer’s built-in unit may not be able to keep up with demand.
• Instead of feeling obligated to stock and set up a full bar, focus on a few signature drinks, a selection of both red and white wines, and plenty of sparkling water.
  
• Have a “quick clean-up kit” handy for any spills that occur during the party (seltzer, rag, paper towels, brush & dustpan).
• Garnish serving trays with small ornaments or ribbons. Include evergreen, boxwood, or holly for a bit of holiday greenery.
• Include a cordial glass outfitted with cocktail picks or toothpicks next to foods that require these mini utensils. Have tongs or small servers available for other appetizers.
• Relax and enjoy yourself at the party if you’re the host. Your guests and the entire party will reflect the mood and tone that you set for the occasion.

9. Chocolate Velvet Dip

You thought we left out the sweet part of the buffet table! Here’s our offering, a chocolate dip that lives up to its name for taste and texture. This lovely dip is the perfect consistency for dunking fruit, chunks of pound cake, cookies, or even pretzels. There’s no melting of chocolate or any complex cooking steps – it’s a measure and stir recipe, ready to go in the twinkling of an eye!

Recipes from Great Party Dips by Peggy Fallon. Copyright © 2009. Published by John Wiley & Sons, Inc., Hoboken NJ. Reprinted with permission of the publisher. All rights reserved.

DO-AHEAD: Mix, cover, and refrigerate for up to 3 days ahead of time.

PREP TIME: 5 minutes to mix, that’s it!

COOKBOOK REVIEWS:

Party Snacks! 50 Simple, Stylish Recipes to make you a Popular Party Host by A.J. Rathbun.
Published by Harvard Common Press, Boston, MA. Copyright © 2008.

This author has clearly thrown a few parties his life! He’s assembled more than a season’s worth of snacks, hors d’ouerves, and appetizers that are sure to please the entire crowd. The recipes are fast and accessible to every cook. The chapters are divided into Made in a Flash, Tasty Toppings, Sticking it to Them, Stuffed with Style, and Better Baked Bites. When it’s party time, this book is a one-stop resource for planning the affair.

Great Party Dips by Peggy Fallon.
Published by John Wiley & Sons, Inc., Hoboken NJ. Copyright © 2009.

Delicious dips are always appropriate whether it’s for a fancy party, the office potluck, or an everyday snack for the family. Ms. Fallon has assembled a charming book of recipes that are mouth-wateringly good. The sections include Cool Dips and Spreads, Salsas and Such, Warm Dips and Spreads, and Dependable Dunkers. You’ll find dips that equally satisfy the game-watching crowd as well as an elegant cocktail gathering.

We wish you a season full of good times with good friends!