Holiday spread at a Post-Standard party, December 2008.
I know. You don't want to think about it. Neither do I. But it's November and the holidays are around the corner.
I'm keenly aware of this because a) I'm not working full-time at the moment and watching my spending like never before; b) I started a seasonal part-time job at Williams-Sonoma this week and c) I'm attending a holiday open house at Metro Home Style, a great little home decor shop at the Regional Market Commons, this evening. The event is co-hosted by neighbor business Bohemian Beans Cafe.
And I know the odds are good, dear reader, that you will either be hosting a holiday party in the weeks ahead or invited to a party (or two or three) where you're asked to bring something to the table, like your favorite hors d'oeuvre.
The beauty of hors d'oeuvres is that they are easier to make than they are to spell, and they go down easy, too, especially in a party situation, where one hand inevitably holds a glass of wine or (insert your favorite adult beverage here).
Blanched asparagus wrapped in prosciutto; dinner group, Jan. 2009
I volunteered to make a couple of appetizers for Metro Home Style owner Linda O'Boyle, and she happily accepted. We settled on two "apps" that wouldn't require any heating from "Party Snacks,'' a book Linda is selling at the store. It features "50 simple, stylish recipes to make you a popular party host.''
Spicy Cheese Balls, and the book.
I don't know about that, but I do know that the recipe on the book's cover, Pretty Party Pinwheels, and the Spicy Cheese Balls (page 29) were pretty much a snap to make.
If I tell you how to make both of these right now, I'm not going to have enough time to clean up the kitchen, slice the party pinwheels and pack them in a portable container, figure out which platters to bring and, most importantly, take a shower.
But I'll tell you real quickly how to make the Spicy Cheese Balls. These are a bite-size alternative to the ubiquitous hulking cheese ball covered with nuts you often see at parties.
You will need:
1 8-ounce package of cream cheese, at room temperature
1 cup grated sharp or extra sharp cheddar cheese (orange)
1 teaspoon cayenne pepper (or less, depending on your taste)
1 teaspoon black pepper
Half a teaspoon of salt
2 tablespoons or more Italian parsley, finely chopped
1 cup chopped, toasted nuts (walnuts or pecans)
Combine all ingredients EXCEPT the nuts in the bowl of a food processor, blending and scraping the bowl down a couple of times. Transfer the cheese mixture to a bowl and refrigerate for an hour or more. Toast nuts and place in a shallow dish.
Line a large baking sheet or dish with waxed paper. Using a teaspoon measure or a cookie scoop if you have one, roll the cheese mixture into small balls, then roll in nuts to coat. Cover with plastic wrap and refrigerate.
Rolling a cheese ball in nuts to coat.
Take cheese balls out of the fridge about a half-hour before serving. Place a party pick in each cheese ball and serve with your favorite crackers. Makes 30 to 35 cheese balls, depending on size.
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