Whip up fancy, bite-size treats without busting your budget
We love to celebrate, and the next few weeks are the perfect time for that. Of course, no celebration is complete without plenty of food.
But you don’t have to knock yourself out or put an even bigger dent in your holiday budget to provide tasty treats for your guests.
No doubt they’ll be quite impressed by a platter of mini quiches. These little cuties are easy to make ahead of time and warm slightly before serving. If you are concerned about the eggs and half-and-half, try replacing the real thing with liquid egg substitute and fat-free half-and-half. No time to make pastry dough from scratch? Pick up a package of premade pie dough found in the refrigerated dough section of the market.
Using frozen puff-pastry dough is always an elegant yet easy way to make bite-size party goodies. The Spinach-Cheese Swirls will surely be a temptation no one can resist, along with luscious Pumpkin Mousse Napoleons.
Zucchini and Cheese Mini Quiches
From “Tea-Time at the Inn,” by Gail Greco (Rutledge Hill Press; $19.99)
4 large eggs
1/2 cup half-and-half
1/2 cup milk
1/8 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon sage
1/2 cup shredded Swiss cheese
1/2 cup shredded sharp Cheddar cheese
1 cup shredded zucchini
1 pastry for single-crust pie
Preheat oven to 325 degrees. In a large metal bowl, beat eggs with wire whisk until foamy. Add half-and-half, milk, garlic powder, pepper and sage and whisk together. Add cheeses and zucchini and mix well.
Roll out pastry to 1/8 -inch thickness. Cut into 2-inch circles and line 24 (1 3/4-inch) mini-size muffin tins. Pour egg mixture into each cup to fill. Bake for 25 minutes or until set. Set aside for 5 to 10 minutes before removing quiches from pan. Serve hot or cold.
Yield: 24 quiches.
Nutrition per serving: Unable to calculate.
Spinach-Cheese Swirls
From www.puffpastry.com
1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/2 cup shredded Muenster or Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 teaspoon garlic powder 1 (10-ounce) package frozen chopped spinach , thawed and well drained
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. In a small bowl, combine the egg and water. In a separate bowl, combine the Muenster and Parmesan cheeses, onion and garlic.
Unfold the pastry on a lightly floured surface. Brush with the egg mixture. Top with the cheese mixture and spinach. Starting at one side, roll up like a jellyroll. Cut into 20 (1/2 inch) slices. Place 2 inches apart on a baking sheet and brush tops with the egg mixture. Bake for 15 minutes or until golden. Remove from baking sheet and cool on wire rack. Serve warm or at room temperature.
Yield: 20 appetizers.
Nutrition per serving: Unable to calculate.
Pumpkin Mousse Napoleons
From www.puffpastry.com
1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 cup canned pumpkin
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners’ sugar
2 cups prepared whipped topping
1/4 cup chopped pecans
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. Unfold the pastry on a lightly floured surface. Cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Place on a baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on a wire rack.
In a bowl, combine the pumpkin, cinnamon, nutmeg and sugar. Fold in the whipped topping and refrigerate 30 minutes.
Split the pastries into 2 layers, making 24 layers in all. Spread pumpkin mixture on 12 bottom layers. Top with pecans and then the top layers. Garnish with additional cinnamon and confectioners’ sugar or whipped topping.
Yield: 12 Napoleons.
Nutrition per serving: Unable to calculate.