NOVEMBER 30, 2011
Your Best One-Bite Party Snack
'Tis the season for parties of all kinds, from holiday open houses to New Year's soirees -- and we think you can't have booze without beautiful, bite-able hors d'oeuvres. Think canapés that can float by on trays and other tidbits to snatch up between sips of Champagne.
172 entries
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Contest Slideshow
Serrano Ham and Manchego Croquetas with Smoked Pimentón Aioli
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The ingredients: olive oil, butter, flour, whole milk, nutmeg, salt, eggs, breadcrumbs, Manchego cheese, Serrano ham, mayonnaise, garlic, lemon juice, and smoked paprika
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First, we sliced up our gorgeous Serrano ham.
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The Manchego gets some time with the microplane...
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...and then the nutmeg on the micro-microplane.
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Olive oil and butter make a fabulous duo.
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Flour joined in...
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...and we whisked away.
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Next comes the milk, poured in a steady stream.
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Perfection.
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The Manchego cheese, Serrano ham, and the nutmeg get swirled in with a wooden spoon.
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The whole concoction gets spread into a baking tray and sent into the fridge.
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A few hours later, the scoopage began.
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Adorable.
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Each little ball gets a nice bath in the egg mixture...
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And then rolls around in the panko.
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Even more adorable.
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They cool in the refrigerator for 20 minutes pre-fry.
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And in they go!
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After two minutes, they emerge: golden, shaggy, and perfect.
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And for the aioli: add the lemon juice and mayonnaise to the food processor.
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In with the garlic...
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...and that beautiful Spanish sweet smoked paprika.
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Away they go!
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They're just shouting to be dunked and eaten.
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Party-perfect!
Contest Slideshow
Roasted Carrot Harissa and Crème Fraiche Crostini
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The ingredients: Anaheim chiles, chiles de arbol, carrots, ground cumin, coriander seeds, black caraway seeds, garlic, lemon juice, carrot leaves, sea salt, sliced baguette, and creme fraiche
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First, you cut the carrots into 1/2-inch slices, on the bias.
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The carrot slices get showered with cumin...
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...and then rubbed gently with sea salt and olive oil.
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The carrots emerge after a 15-minute roast. Try one -- they're good.
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We used scissors to cut our dried chiles into 1/2-inch strips.
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Sorry, seeds, you can't join the party.
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Hydrate your chiles with just-boiling water.
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Just some hydrated chile strips, looking moody.
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The roasted carrots join the hydrated chiles in the food processor, ready to meet their fate.
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In goes the roughly-chopped garlic.
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After a quick pulse, you add the lemon juice for acid...
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...and the olive oil for body.
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Now isn't that gorgeous?
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In typical Italian fashion, rub the raw garlic halves onto the slices of baguette.
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Next, paint the slices with olive oil and send them into the oven.
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Garnish the crostini with a dollop of creme fraiche and itty-bitty carrot leaves.
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Don't let them just sit there, looking pretty. Dig in!
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