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NIBBLING THROUGH NEW YEAR'S EVE - Guest Post by Kim Hendrickson, Salvia Press

Monday, December 26th 2016 @ 3:26 PM

My annual Christmas Party always gives me a chance to be creative. My goal each year is to take any/all leftovers from my refrigerator or freezer and use them up by creating small bites for 40-50 people. It is my mini version of "Chopped" (the cooking program that gives odd ingredients to have chefs create meals) only all of the judging goes on in my head!


I had leftover puff pastry and about 1 cup of sun-dried tomotoes which got turned into a garlic sun-dried tomato paste that was placed on top of pastry pillows. Calabrese salami was turned into rolls what had a layer of herbed cream cheese with capers and a bag of figs were the container to hold a bacon jam & greek yogurt center with bacon crumbles as a garnish.

Are you getting the idea? I wanted variety because I know that if people stay a long time and they eat an assortment of small bites they will get full quickly, plus drinking over the span of 4-5 hours will mean they went home full!

One thing I wanted to try this year was to create a version of an anti pasta platter but with unusual nibbles. I ended up serving the following items on a large platter with great success. Every single items was absolutely simple to prepare and could be made at least a day in advance. Perfect food for a New Year's Eve gathering where you can put your energy into having a great time because the nibbles were prepared the day before.

ORANGE JICAMA
Cut jicama into french fries-sized pieces and soak in orange juice with a heavy dose of grated orange zest. Let it rest in a covered container in the refrigerator until ready to serve.

RED ANISE
Cut a bulb of anise into 1-inch sized chunks and soak in a red wine, sweet or dry, overnight in a closed container until ready to serve.

HERBED CANNELLINI BEANS
Either make an herbed home made salad dressing or use a good bottled version and drain a can of large cannelllini beans and let them soak in the dressing over night. 

Drain, before serving. 

 

MEAT SLICED RUFFLES 
Cut deli roast beef slices or ham slices, each about 1/8-inch thick, into 3-inch squares. 
 
Just as you would fold paper to make a fan, fold a meat square in accordion-fashion, pinching the center. Cut sliced American or Cheddar cheeses into 3/4-inch strips. Wrap a slice of cheese around the center of each pinched meat "ruffle" and place on a serving tray.
 
All of these are simple, make-ahead snacks that will complement any New Year's Eve beverage. 
 
Enjoy your celebration and 2017!

 Photo (Kim is in the center)

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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