No-Stress Nibbles - Semi-Homemade Finger Foods

Mini Muffaletta Sandwiches with Caciocavallo Cheese, Photo: NK

Especially since our Sixties-Inspired Party Bites Post the other day, I've been on a finger food kick. 

Actually, this is is pretty much my baseline. Little nibbles are my absolute favorite - and for me, the best type of party is a cocktail party with small plates and lots of variety. 

I have trouble making decisions ...especially food related decisions, so a little of everything is my kind of meal. 

Now that spring is really here (NYC hit 65 degrees  the other day!), party season will no doubt be getting into full swing. To get you ready, today's post will focus on easy to prepare party hits that are based off a special store bought/ready made ingredient. Whenever I find a really smashing ingredient, I am always inclined to build several dishes around it, because when you start with amazing building blocks, it's hard not to turn out a great dish.      

I suppose today's post is the Neurotic Kitchen version of "semi-homemade,"      

and the winning ingredients are:

  Marconi Hot Muffaletta Mix                       AND                   D'Artagnan Black Truffle Butter 

Photo Courtesy of D'Artagnan
Available at www.dartagnan.com

 

Photo Courtesy of Marconi Foods

Available at www.marconi-foods.com

What joy was mine when I discovered Marconi Muffaletta mix at my favorite ever Italian Gourmet Store, Jerry's in Englewood, NJ (Check Jerry's out HERE). This store is so great that it will get its own post one of these days. For the uninitiated, Muffaletta is a type of sandwich that's famous in New Orleans. Said to have been devised by a Sicilian Immigrant (my people!) who owned a grocery store there, and so named for the large round roll the sandwiches were built on, Muffaletta is a delicious sandwich that includes a mix of Deli  Meats, often Mortadella particularly, Cheese, and a Pepper and Olive Relish that provides an incredible piquant flavor with a hint of spice. For more about the Muffaletta, click HERE.

I have been meaning to make Muffaletta relish for some time and doing my usual poking around the internet to research the sandwich itself. Time and again, however, I was deterred by the volume ingredients that the olive spread requires. That's why when I spied this ready-made Muffaletta Mix from Marconi, I knew my ship had come in. 

My mom had joined me on my Jerry's field trip that day and was a bit peckish by the time we returned home. Excited to sample my find, I tossed the Muffaletta mix on the only bread we had on hand, Challah, with some thinly sliced Mortadella. Holy moly did we swoon. Delicious, delicious stuff. Needless to say, when I was invited to a party the following week, I knew exactly what I'd be bringing. Now, all I'd need to do was adapt the Muffaletta to cocktail size. Step one was to add on a cube of tangy, salty Caciocavallo cheese both to anchor the toothpick and sandwich, and for extra flavor. Caciocavallo is similar to Provolone, the latter being more widely available. Step two -class it up all party-like with a parsley garnish. Step three? There's no step three except- presto! Instant cocktail nibble! So without further delay, here's the How To:

Mini Muffaletta Cocktail Sandwiches

Makes 12 Sandwiches - 1 or 2 per person is a good serving size

Ingredients:

12 Mini Slider Buns - Brioche is preferable if you can find them

1/2 Jar Marconi Hot Muffaletta Mix 

1/4 Pound Caciocavallo or Provolone Cheese cut into centimeter-sized cubes

1/2 Pound thinly sliced good quality Mortadella

12 small pieces of Italian Parsley 

12 toothpicks

Method:

Lay Mortadella slices in one layer and slice them in half down the middle.

Using on the bottom half of the Mini Brioche Buns, trim them to about one inch thickness and reserve remainder of bread for another use.

Spread each of the 12 pieces of bread with about 1 heaping teaspoon of Muffaletta Mix.

Take two halves of the Mortadella Slices and roll them up. Place on top of the Muffaletta Mix, crisscrossing one over the other. Next, place the sprig of Parsley in the middle of the two Meat slices and place a cube of Caciocavallo Cheese on top of the sprig. Secure the Sandwich by driving a toothpick through the Cheese and towards the bottom of the Sandwich. Enjoy!

 

Delicious Mini Muffaletta Sandwiches, Photo: NK

Herb and Truffle Butter Mixture, Photo: NK

Next up, an easy to assemble handheld cocktail bite that uses everyone's favorite cold cut - Prosciutto. What makes these Prosciutto Wrapped Breadsticks better than usual? Truffle Butter.  We prefer D'Artagnan brand. When mixed with fresh, bright Herbs and slathered over Breadsticks, this high-quality Black Truffle Butter provides an extra flavor dimension that makes for an hors d'oeuvre greater than the sum of its parts. 


Whenever I find D'Artagnan Truffle Butter, an ingredient I first heard about from Ina Garten, I like to store it in the freezer so it's ready to go whenever I get the urge. Another great way to use this delicious product is in this amazing dish that practically makes itself - Ina Garten's Tagliarelle with Truffle Butter. 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter

Adapted from Robert Irvine
Makes 16 Sticks, Serving Size 2 per guest 

Ingredients: 
3 teaspoons Fresh Italian Parsley, minced
3 teaspoons Fresh Chives, minced
3 Ounces Truffle Butter fully softened, preferably D'Artagnan Brand
Pinch of White Pepper (or Black is just fine too)
1 teaspoon Olive Oil
16 Plain Italian Breadsticks, (buy extra in case some are broken)
About 20 Slices thinly sliced Prosciutto (between 1/3- 1/2 LB)

Method:
Combine softened Truffle Butter with Fresh Herbs, Pepper and Oil. 

Using a butter knife, carefully spread the Butter Mixture about halfway down each Breadstick. 

Use a light touch or Breadsticks could snap.

Wrap one slice of Prosciutto around each Breadstick, covering all of the Butter. You can press small pieces of Prosciutto in as well to fill any gaps. 

Serve and Enjoy! 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter, Photo: NK

Foolproof Fall Dinner for Six

Photo Courtesy of Martha Stewart

What better way to hold off the fast-approaching winter doldrums than with a festive gathering of friends that celebrates the season's bounty? For me, fall dinner parties are just the best. The ingredients are fresh and wholesome, and even the simplest menu can spotlight them with style.

  ,
Consider using autumn's freshest produce as jumping off point for your menu (pumpkins, apples, squash and pears) and the dinner will practically plan itself.


But as it often happens in Neurotic Kitchen, my dinner plan was fraught with difficulty due to the dietary restrictions and preferences of my very eclectic friends. My guests would include:


three omnivores
a non fish-eater
a non meat-eating pescatarian
and a guest with a dangerous nut allergy


Nothing can be easy, right?

The solution that saved my sanity was a largely meat-free meal - but it had to be one satisfying enough to please three strapping, carnivorous men who would grumble at the mere sight of vegetarian fare. I decided I'd sneak in my meats and fishes during cocktail hour, so that everyone could pick and choose what they liked at that time, after which a four-course dinner would be served. If dinner was tasty enough, nobody would miss the meat. 

But first, let's talk about the decor. Decorating is a big part of what I love about hosting. I view the meal as an experience, and one that can only be enhanced by lovely surroundings. Fall parties are easy to make elegant and festive. Just use natural elements indicative of the season such as small white or orange pumpkins, brightly colored gourds, a few candles, and one or two bouquets of flowers from the corner deli. Choose bunches in fall colors like yellow, burnt orange or red. They need not be pricey to look nice.

My Fall Centerpiece - White Pumpkins, Wheat, and Natural Orange Flowers, NK

Foolproof Fall Menu Outline:

Cocktail Hour with 3 Different Hors D'Oeuvres:
(1 meat, 1 fish, 1 vegetarian)
**Each of my guests would be able to eat at least two varieties

Dinner:

Soup Course

Salad Course

Main Course

Dessert

Since I always like to enjoy my parties, my menu had to be largely make-ahead and ready to serve. With a bit of research, I came up with a pain-free menu plan sure to please:

Hors D'Oeuvres/Cocktail Hour:

 

Crab Salad on Cucumber Chips (for the non-meat-eating fish-eater and the omnivores)

My favorite recipe is courtesy of Food Network Kitchens, and I've tried a bunch. You can go lighter on the mayo and sour cream and it comes just as delicious. You can prepare this the morning of and refrigerate. Just before the party, slice up your cucumber "chips" and spoon a dollop of the tasty crab on top. It is always a hit and works in any season. 

Click Here for the Recipe

Prosciutto-Wrapped Fresh Figs (for the omnivores and non-fish-eating meat-lover)  

Procedure: Simply buy the best thinly-sliced prosciutto you can afford, (imported is worth the splurge but domestic is just fine) and wrap half a slice around fresh figs which have been sliced in half. 

Ina Garten's Sharp Cheddar and Mango Chutney Sandwiches on Mini Brioche Buns 
(fit for everyone- Phew!)

These cute little sandwiches are whimsical, simple, and flavorful. They really spotlight a great cheddar. You can cut them in half if you prefer, as they can be quite filling. I like the addition of a decorative toothpick both to enhance the presentation and keep the sandwich together. This dish stays well at room temperature covered in plastic wrap. Using a good quality cheddar is key to the recipe. 
Click Here for the Recipe

Now for Dinner:

Photo Courtesy of Martha Stewart

Butternut Squash and Apple Soup

This soup is easily prepared days in advance and frozen. It pays to spend money on ready-cubed squash if you can, because butternut is notoriously tough to chop. Whenever I attempt to chop it myself, I inevitably end up with a waxy orange film on me, a condition I've dubbed "Squash Hand." When it comes time to puree the squash, an immersion or stick blender makes this recipe that much easier. Optionally serve your soup with store-bought pumpkin or other sweet/savory scones.

Click Here 
or
here for the recipe

Salad of Field Greens, Asian Pear, and Boucheron 

Boucheron is an amazingly rich and tasty goat cheese, but you can use any variety of goat as long as you chill it a bit before so that it crumbles properly. Boucheron has a gluier texture and milder taste, so chill it for sure. It is totally worth the money. It will come to room temperature on the plate and be just divine. 

Like all salads, this can be prepared an hour or two in advance, refrigerated, and dressed right before serving. Procedure: Use a store-bought field greens mix, slice up some Asian pears or whatever variety is firm yet ripe, and then dress with your favorite homemade vinaigrette just before serving. Finish with a sprinkle of goat cheese and optional walnuts. now for The Perfect Dressing - This dressing from the White House Executive Chef has plenty of fall appeal and can be made in advance. Click Here for the Recipe

Ina Garten's Tagliarelle with Truffle Butter  A simple pasta course with major wow-factor. Cook this "a la minute" while guests enjoy their salads - it takes under 7 minutes if you prep and measure ingredients in advance. This recipe is beyond delicious and decadent, but it balances so well with the lighter components of the menu. If you cannot find Tagliarelle, any long egg pasta will do. Egg pastas are incredibly quick-cooking as well. 

Click Here for the Recipe

Tagliarelle with Truffle Butter - Photo courtesy of Food Network

Brownie a la Mode - This easy dessert can never be considered a cop-out because it's so well loved. A day before, whip up brownies from an upscale mix (I prefer Ghirardelli or Barefoot Contessa Brand Outrageous Brownie Mix) and before serving, add a nice quality vanilla ice cream and microwaveable chocolate sauce. I'm partial to Stonewall Kitchen chocolate sauce. It's great to serve this in a large goblet or footed dessert plate. Or a bowl....no one will complain. Who doesn't love a brownie sundae?

If you have extra time, researching a few beer and wine pairings for each course elevates the meal considerably. How do I do this? I usually look up similar recipes on Food and Wine's website. They always recommend a pairing so it's any easy way to simplify a sometimes intimidating process! Example: Our Squash and Apple Soup paired perfectly with a drier hard apple cider. We served Original Sin brand.

So that's our meal! Easy and painless. It was a big hit with our friends. 

It's such a foolproof yet elegant menu that I just had to share it. So eat up and enjoy the waning days of fall because winter is sneaking right up on us!