My mother in law generally does the holidays. When we’re all together there are twenty two in total. She manages to serve something that each of us likes but there is one thing that always strikes me when we go to visit for a holiday gathering. The non stop food buffet. From the time we arrive until dessert, there is a constant supply of food. She knows how to entertain and one could easily fill up on her appetizers before you ever got to the main dish.
Indeed a good appetizer buffet is key to keeping guests happy. It is with that thought that I offer up these delicious appetizers for your holiday party. I hope you enjoy them!
Emeril’s Parmesan Crostini–A quick and elegant appetizer from the soon to be off the air show, Emeril Live.
You will need:
1 egg
1/4 cup heavy cream
3 cups grated Parmigiano-Reggiano
Freshly ground black pepper
1 garlic clove, chopped
2 teaspoons chopped fresh thyme
6 (1/2-inch) thick slices Italian bread
2 tablespoons butter
1/4 cup dry Italian red wine
Directions:
In a food processor, combine the egg, cream, parmesan cheese, black pepper, garlic, and thyme. Process the mixture until pureed. Spread this mixture onto 1 side of each slice of bread. In a large non-stick saute pan, add the butter and melt. When the foam subsides, add the bread, spread side up, and cook until golden brown. Carefully add the wine and cover the pan. Cook until the cheese is melted and bubbly. Remove from the pan and serve immediately.
French Onion Tartlets–The flavor of French onion soup in a very easy tartlet. Compliments of Food Network’s uber star, Rachel Ray.
You will need:
Olive oil cooking spray
12 very thin slices white bread, crusts trimmed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 large onions, very thinly sliced
1 bay leaf, fresh or dried
2 teaspoons ground thyme or poultry seasoning
Salt and black pepper
1 pound Swiss cheese, shredded
Directions:
Heat oven to 350 degrees F.
Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.
Turn broiler on.
Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.