Happy New Year! I wish you all an amazing year filled with love, peace, happiness, prosperity and laughter. I cannot believe how much time has elapsed since my last post. It’s embarrassing really. Yes I have been bogged down with guests, work and household chores – but it’s no excuse! New Years resolutions are not usually my shtick. This year however, I did resolve to write more and consistently. You shall all be the judge of my success to uphold that promise or of my looming downfall!
We spent New Years surrounded by friends and fine food – what more could you ask for? We hosted an hors d’oeuvres party here at our house before heading to downtown to dance in the New Year. I decided early on that I wanted a “mini” food theme. While the food itself was bite sized, there was nothing mini about the flavours. Each and every hors d’oeuvres packed a punch – from the spiced red curry and coconut wings to the smoky mini mac and cheeses. As usual, I went over board and cooked up (what I thought was) a feast for 30 people. I was absolutely sure that we would have copious amounts of food to pick at for days to come. Oh was I ever wrong. All that was left was polished off by the hungry hordes that crawled back in from the club at 4am. There’s nothing better than curing the munchies in the wee hours of the morning with your best friends and husband!
- Three Cheese Mini Macs
- Gruyere Gougeres
- Red Curry Chicken Wings
- Spinach and Feta Burekas – see recipe below
- Mini Pulled Pork Sandwiches
- Crostini with Ricotta, Prosciutto and Chive Pesto
- Lemon-scented Turkey Meatballs
- Caprese on a Stick
- Cheese Platter with Goat Cheese Log – we just made one Parsley and Scallion log
- Salamis and Olives
- Profiteroles with Vanilla Pastry Cream with Chocolate Sauce
- Chocolate Covered Strawberries
Spinach and Feta Burekas:
- 1 package frozen puff pastry, thawed
- 1 10 oz package of frozen spinach, thawed and thoroughly drained of all liquid
- 4 scallions, thinly sliced
- 4 sprigs of fresh dill, finely chopped
- 8 oz of Feta, crumbled
- 3 eggs
- salt and pepper
- sesame seeds
Preheat the oven to 400F. In a large bowl, thoroughly mix the spinach, scallions, dill, feta and 2 eggs together until combined. Season with salt and pepper, mix again and set aside.
Beat the remaining egg with 1 tbs water to make an egg wash. Roll out the puff pastry into a thin, 12 inch square. Cut the square with a sharp knife into 16 (3″) squares. Place 1 tbsp of the spinach mixture into the center of the square and brush the edges with the egg wash. Fold the pastry over to form a triangle and seal the edges by crimping with a fork. Brush the triangle with more egg wash and sprinkle with sesame seeds. Place on a baking tray and repeat with the remaining squares.
Bake the triangles for 20 minutes, or until puffed and golden.