LITTLE ROCK — At the Thanksgiving and Christmas tables, tradition often dictates the menus.
But when it comes to New Year’s Eve celebrations that feature appetizers, finger foods and other nibbles, the menu is wide open.
So there’s no need to rely on the same tried (but tired) and true recipes. We’ve collected some of our favorite party foods and given them a slight makeover.
Classic sausage balls - ground sausage, Bisquick and cheddar cheese - were our inspiration for this dish which uses ground chicken spiced with cayenne, coriander and cumin in place of the sausage.
Spicy Chicken Balls 1 pound ground chicken 1/4 teaspoon ground red
pepper (cayenne) 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon salt 3 cups baking mix such as
Bisquick 4 cups grated sharp cheddar
cheese 1 egg Salsa or sour cream, for
serving, optional Heat oven to 375 degrees.
Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Or coat sheet with cooking spray; set aside.
Combine all ingredients in a large mixing bowl. Mix well with your hands. The mixture willbe crumbly. Using your hands, shape mixture into walnut-size balls, kneading and squeezing until it holds together. Arrange balls, spaced about 1 1/2 inches apart, on the prepared baking sheet. Bake 18 to 20 minutes or until golden brown.
Serve warm or at room temperature with salsa or sour cream, if desired.
Makes about 50 balls.
Cheese straws are delicious, but time-consuming to prepare. Here, frozen puff pastry is paired with shredded cheese and sweet jam for a cheesy pastry treat.
Feel free to experiment with different cheese and jamcombinations. We especially liked the combination of sharp cheddar cheese and spicy jalapeno jelly.
Cheese Palmiers Flour, for dusting 1 (17.3-ounce) package
frozen puff pastry, thawed
according to package
instructions (see note) 2 cups shredded cheese such
as gruyere or cheddar 1/2 cup jelly or preserves,
warmed
Heat oven to 400 degrees.
Line several baking sheets with nonstick baking mats or parchment paper.
On a lightly floured surface, roll 1 sheet of the thawed pastry into a 14-by-10-inch rectangle.
Sprinkle with 1 cup of the cheese. Roll in both narrow ends of the pastry to meet in the center of the rectangle.
Repeat with remaining dough and cheese. (The rolls can be wrapped and frozen at this point. Frozen rolls should be thawed at room temperature for 10 minutes before slicing, brushing with preserves and baking as directed.)
Cut each roll into 1/4-inchthick slices. Place cut pastries (don’t let them touch) on the prepared baking sheets. Brush with warmed preserves. Bake12 minutes or until golden brown. Serve warm.
Makes about 50.
Note: Puff pastry will thaw at room temperature in about 45 minutes.
Recipe adapted from Southern Living Fix It & Freeze It, Heat It & Eat It
For dipping into hearty soups and stews, these savory biscotti provide just the right crunch, while the cornbread flavor is right at home here in the South.
Parmesan-Pepper
Cornbread Biscotti2 (6- to 7-ounce) packages
buttermilk cornbread muffin
mix 1 cup freshly grated parmesan
cheese, divided use 2 teaspoons ground black
pepper 3/4 teaspoon Italian seasoning 1/4 cup butter, well chilled and
cut into pieces 3 eggs, divided use 1/4 cup buttermilk Heat oven to 350 degrees.
Line a large baking sheet with parchment paper.
In the bowl of a food processor, combine cornbread mix, 3/4 cup of the cheese, the pepper and Italian seasoning.
Add the butter and pulse until mixture is crumbly, 5 or 6 times.
In a bowl, whisk together 2 of the eggs and the buttermilk.
With the processor running, gradually add the egg mixture through the food chute and process until ingredients are just moistened. Batter will be thick.
Using your hands (lightly coat them with oil), spread the dough into a 12-by-4-inch rectangle on the parchmentlined baking sheet. Lightly beat the remaining egg and brush it over the dough. Sprinkle the remaining cheese over the dough.
Bake 20 minutes or until pale golden brown and firm.
Remove pan from oven.
Reduce oven to 300 degrees.
Let cornbread cool on baking sheet for 10 minutes; using a serrated knife, cut loaf on a diagonal into 1/2-inch-thick slices. Place slices, cut side down, on a baking sheet lined with a fresh sheet of parchment paper.
Bake 15 to 20 minutes; turn and bake 15 to 20 minutes more, or until golden brown on both sides. Cool on baking sheet for 15 minutes. Serve warm.
Makes about 18.
Variations:
Jalapeno-Cheddar: Omit the black pepper and Italian seasoning. Substitute 1 cup shredded cheddar cheese for the parmesan cheese. Add 1 finely diced, seeded jalapeno pepper when adding the eggs and buttermilk.
Bacon-Cheddar-Chive: Omit black pepper and Italian seasoning. Substitute 1 cup shredded cheddar cheese for the parmesan cheese. Add 1 tablespoon chopped fresh chives and 4 slices cooked and crumbled bacon when you add the cheese.
Recipe adapted from Southern Living Fix It & Freeze It, Heat It & Eat It
Here’s a fruity-spicy take on the classic party meatball. Instead of grape jelly, this sauce gets its sweet flavor from cranberry sauce andan extra kick of heat from canned chipotle in adobo.
Cranberry Chipotle Meatballs 1 tablespoon olive oil 2 cloves garlic, minced 1 medium yellow onion, diced 1 pound lean ground beef 1 pound lean ground pork 2 teaspoons salt 1/2 teaspoon ground black
pepper 1 chipotle pepper (in adobo
sauce), minced 4 tablespoons adobo sauce
(from canned chipotles in
adobo), divided use 1 tablespoon red wine vinegar 2 eggs 3/4 cup panko breadcrumbs 1 (16-ounce) carton or can
cranberry sauce 1 (12-ounce) jar chili sauce
Heat oven to 425 degrees.
Coat a large rimmed baking sheet with cooking spray.
In a medium skillet over medium-high, heat the olive oil. Add the garlic and onion and saute until soft and translucent, about 5 minutes.
Set aside to cool.
In a large bowl, mix together the cooked onion mixture, beef, pork, salt, black pepper, chipotle pepper, 1 tablespoon of the adobo sauce, vinegar, eggs and breadcrumbs. Form the mixture into 1-inch balls.
Arrange the balls on the prepared baking sheet. Bake for 10 minutes, or until cooked through and browned.
Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce, chili sauce and the remaining adobo sauce. Bring to a simmer.
When the meatballs are done, transfer them to a shallow bowl or rimmed platter. Pour the sauce over the meatballs and serve immediately. Or transfer the meatballs and sauce to a slow cooker set on low.
Makes about 50 meatballs.
Recipe adapted from Alison Ladman
Food, Pages 21 on 12/26/2012