This week's column includes a few of the appetizers we served at a recent party. Our method for determining the amount of food needed for an event such as this is to break it into "bites". We look at the number of people we plan to serve, the total hours of the event and multiply the people at the rate of bites (or appetizers) per hour. Our formula of 10 appetizers per person for each hour of a party seems to work. Once we started making appetizers to freeze, the thought of 1400 "bites" seemed a little overwhelming. We made a total of 18 different recipes in varying quantities (things such as nuts are not included in the total count). While the majority of the things we made were frozen well in advance, a few things were done a day or two ahead. The most visually impressive dish of the party was an idea passed along to us by Helen Morgan; a whole wheel of Brie coated in a gelatin and wine mixture and then decorated with herbs and edible flowers. We had more success with pansies than other flowers, but with a little extra time (which we didn't seem to have that day), any of the edible flowers, if taken apart carefully, should work. Having access to beautiful, fresh herbs from Pete and Caroline Madsden (Pete's Plant Farm) made this a memorable recipe.
This is a slightly revised recipe from the one that appears in From Tapas to Meze by Joanne Weir (Crown Publishers 1994). We found that these meatballs freeze well if cooled in the refrigerator and then divided into portions and placed in plastic freezer bags. Remove from bags and reheat over very low heat until completely thawed.
Ingredients:
Heat the olive oil in a dutch oven over low heat. Add the chopped onion and 3 cloves of garlic. Saute until translucent but not brown (7-10 minutes). Add the wine, tomatoes and tomato paste and simmer 20-30 minutes.
Preheat oven to 350°. In a large bowl, combine the pork, beef, bread crumbs, 3 cloves of garlic, ground coriander, nutmeg, cumin and cayenne. Season with salt and pepper. Form mixture into 60 small meatballs and place on baking sheets which have been lightly sprayed with non-stick cooking oil. Bake the meatballs for 12-15 minutes. Add meatballs to tomato mixture and simmer slowly for 20 minutes. If the sauce becomes too thick, thin with a small amount of water. Makes 60 meatballs.
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HERB AND FLOWER-GLAZED BRIE |
Ingredients:
Place the wheel of Brie on a wire rack over a jelly-roll pan. Very carefully rinse the flowers and herbs and pat dry with paper towels. Pour white wine into a small saucepan and sprinkle with gelatin. Let stand 5 minutes or until the gelatin is softened. Place the saucepan over low heat, stirring until the gelatin is completely dissolved. Remove the saucepan to a bowl of ice water. Stir the gelatin mixture very slowly until it thickens but still remains pourable. Spoon the gelatin glaze evenly over the wheel of cheese. Smooth with the back of a spoon. Place the cheese (still on the wire rack) into the refrigerator for 3 minutes to firm the glaze slightly. Carefully arrange the flower petals and herbs on top of the glaze in decorative designs and color combinations. Refrigerate 15 minutes. Spoon more glaze over the tops and sides to completely cover the petals and herbs. Return to refrigerator for 15 minutes to set. (If at any time in the process the gelatin mixture becomes too thick to spread easily, gently reheat over low heat and once again cool). If necessary, continue to add glaze until the petals and herbs are thoroughly covered. Transfer the cheese to a platter and keep refrigerated until ready to serve. 40 servings.
Ingredients:
Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated.
Preheat oven to 375°. Grease 2 dozen 1 3/4" muffin tins. Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells. Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese. Bake at 375 degrees for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in air tight container or bag. To reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350 degrees. Makes 24. Freezes extremely well.
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