We’re not quite on the cusp of the Season of Entertaining, but if you’ve ventured into retail stores lately, it’s beginning to look a lot like Halloween, with Thanksgiving and you-know-what not far behind. But don’t start hyperventilating yet. In the interest of avoiding future pantry panic, and providing a welcome distraction right now, here’s a strategy to stay just ahead of the calendar.
Whomever you’re entertaining, nuclear family, trusted pod, or well-bundled outdoor mini-group, they’re going to want to eat. And eat something fun. And what’s less fun than a plank of protein, a scoop of carbs, and some kind of veg or two? So why not throw yet another tradition to the wind this year and put together a meal of really fun finger food instead!
Not exactly the epiphany you were expecting? How about if the recipes were made with just nine ingredients that you can mix and match to create a whole buffet of pandemically-appropriate-to-share treats? And what if most of those ingredients can patiently abide in your pantry, waiting to be pressed into service? And if it’s appropriate for your group, what if you just laid out all the ingredients, and let everyone make their own, customized to their specific tastes? OK, it’s still not the Book of Revelations, but it may make the holiday season a little more fun and a lot less stressful. All it takes are the nine items below….and a handful of toothpicks. That’s the strategy, here’s the details. Best wishes for a safe, sane, and fun prepping-for-the-holiday season!
Ten Recipes Using Nine Ingredients
The Ingredients:
Artichoke hearts (bottled, marinated preferred)
Kalamata olives (pitted)
Jalapeno peppers (whole or sliced in can or bottles) ribs and seeds removed to reduce heat if desired.
Sun-dried tomatoes (or half-dried, marinated preferred)
Good Italian salami, thinly sliced and whole to be cubed
Feta cheese (in a block, not crumbled)
Baby spinach, fresh
Cream cheese
Walnuts
Etc.:
Toothpicks, small appetizer skewers and picks, rosemary sprigs, stick pretzels, flour tortillas, fajita size, traditional (and spinach-flavored if desired).
You can stop right here, and just lay out dishes and plates of ingredients, hand everyone a pile of toothpicks and let them have at it. Instant holiday snacks and fun combined!
Or try a combination of the recipes below:
Simple Skewers:
Sun-dried tomato, artichoke, walnut, and feta pick
Slice sun-dried tomatoes into 1 inch squares. Slide onto pick alternating with artichoke, walnut halves, and 1 inch cubes of feta.
These are even better with a little brush of balsamic vinegar.
Jalapeno peppers, Kalamata olives, salami and spinach pick
Remove white ribs and seeds from jalapeno to reduce heat if desired, slice into rings, and thread onto picks, alternating jalapeno, olives, quarter-folded salami slice and three leaves of spinach. Drizzle with a red wine vinaigrette before serving, if desired.
Salami, feta, and Kalamata olives on rosemary skewers
Cut feta and salami into 1 inch cubes. Arrange, alternating with olives, on rosemary sprigs, with the bottom three inches stripped of leaves.
Salami, Feta, and Kalamata Olives on Rosemary Sprigs...for a bit of natural elegance. (Beth Segal, special to cleveland.com)
Roll-Ups:
Feta, artichoke, walnut and sundried tomato pinwheels
Place ½ cup drained artichokes, ½ cup walnuts, and ½ cup drained and roughly chopped sundried tomatoes in food processor. Pulse to chop medium fine. Remove to bowl and add ½ cup room-temperature well-crumbled feta cheese and 1/3 cup softened cream cheese. Combine and spread on traditional or spinach tortilla. Roll, wrap in plastic wrap, and refrigerate for one to four hours. Slice in pinwheels.
Serve on toothpicks.
Olives, jalapeno, and cream cheese pinwheels
Finely chop 1 cup Kalamata olives, add two minced jalapenos, and ¾ cup room-temperature cream cheese. Spread on traditional or spinach tortilla. Roll, wrap in plastic wrap, and refrigerate for one to four hours. Slice in pinwheels. Skewer each with a toothpick to serve.
Salami/spinach/feta/cream cheese pinwheels
Combine 1/2 cup softened feta cheese and 1 cup cream cheese. Spread salami slices on traditional tortilla and then layer with cheese mixture and then salami by itself. Roll up and refrigerate for one to four hours. Slice in pinwheels. Spear with a toothpick to serve.
Additional Recipes:
Feta/cream cheese/sun-dried tomato crunch balls
Combine ½ cup feta cheese, ½ cup cream cheese and ½ cup finely chopped sun-dried tomatoes. Roll into quarter-size balls and refrigerate for one hour. In the meantime, finely chop ½ cup walnuts and place in small bowl. Roll cheese balls in mixture, place pretzel sticks in the middle and serve.
Feta, Cream Cheese, and Sundried Tomato Crunch Balls....with a pretzel stick for extra crunch. (Beth Segal, special to cleveland.com)
Tortilla and salami ribbons with Kalamata olives (and/or marinated Bocconcini)
Layer traditional tortillas and salami. Slice into ¾ inch ribbons. Thread onto toothpick alternating with olives or marinated bocconcini (secret ingredient).
Tortilla and Salami Ribbons With Kalamata Olives....and Boconccini! (Beth Segal, special to cleveland.com)
Jalapeno/sundried tomato-stuffed olive duets
Dry olives and stuff with slivers of jalapeno and sundried tomatoes. Serve two to a toothpick.
Spinach-wrapped cream cheese rounds
Medium chop ½ cup artichokes and ½ cup spinach. Mince ½ teaspoon minced jalapenos and combine with artichokes and spinach. Mix in 1 cup softened cream cheese and shape into a log.
Wrap in plastic wrap and refrigerate for one hour. Cut in ½ inch slices, wrap in spinach leaf and skewer with a pretzel stick horizontally.
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September 24, 2020 at 05:00PM
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Nine ingredients, ten recipes, and a handful of toothpicks add up to pre-holiday prep with ease and panache - cleveland.com
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