Small bites for your next big party
Or make ahead and freeze them for when guests drop in
The holidays are coming! Whether you’re hosting a big party or a small gathering of close family and friends, here are some tasty bites to bring on the holiday cheer.
Our Buffalo Chicken Bites are sweet, spicy and tangy, with no bones to clean up! Serve with your favourite blue cheese salad dressing to cool the heat.
If you like fusion, give our Italian Spring Rolls a try. The crispy, golden rolls are filled with savory salami and Parmesan, fresh basil and green onion, and oozing with soft, melted bocconcini cheese. Served with Marinara Dipping Sauce, it’s just like eating a super-thin crust pizza.
For something a little more traditional, our Basic Baked Meatballs are anything but “basic.” Lemon, Dijon mustard and coriander add fresh bite to these all-beef meatballs. These can be made ahead and frozen, so you can have them handy for unexpected guests or a quick meal.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
ITALIAN SPRING ROLLS
1 tbsp (15 mL) all-purpose flour
2 tbsp (30 mL) water
16 won ton wrappers
3/4 cup (180 mL) julienned bocconcini
1/3 cup (80 mL) julienned Calabrese salami
3 tbsp (45 mL) freshly grated Parmesan cheese
3 tbsp (45 mL) chopped basil
2 tbsp (30 mL) thinly sliced green onion
1 cup (250 mL) canola oil
Marinara Dipping Sauce Whisk together flour and water until smooth; set aside.
Lay 1 won ton wrapper down flat on a clean surface with one corner pointing toward you. Place some bocconcini, salami, Parmesan cheese, basil and green onion across the centre of won ton wrapper. Brush exposed won ton wrapper with flour mixture. Fold sides in toward centre. Bring bottom corner up over filling and sides; tuck its point under filling. Roll up to enclose filling. Place, seam side down, on a tray. Repeat procedure with remaining won ton wrappers, bocconcini, salami, Parmesan cheese, basil, green onion and flour mixture. Heat 1 cup oil in a large deep frying pan over medium-high heat. Working in batches, carefully place rolls in oil and fry until golden brown, about 1 minute per side. Remove rolls with a slotted spoon and drain rolls on paper towels. Serve with Marinara Dipping Sauce.
MARINARA DIPPING SAUCE
Makes about 2 1/3 cups (580 mL)
2 tbsp (30 mL) extra-virgin olive oil
1 cup (250 mL) chopped onion 3 cloves garlic, finely chopped
1 tsp (5 mL) red pepper flakes
1/4 cup (60 mL) dry white wine
1 can (28 oz/794 mL) whole tomatoes 1/2 tsp (2.5 mL) salt
1 bay leaf
Heat oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Add wine and cook, stirring, until wine is almost evaporated. Add tomatoes, salt and bay leaf; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat; remove and discard bay leaf.
Using a hand blender, purée mixture until smooth. May be frozen.
Makes 16
BASIC BAKED MEATBALLS
1 lb (454 g) lean ground beef
1/2 cup (125 mL) finely chopped onion
21/2 tbsp (37.5 mL) fresh lemon juice
2 tbsp (30 mL) Dijon mustard
1 tsp (5 mL) finely chopped garlic
1 tsp (5 mL) grated lemon peel
1/2 tsp (2.5 mL) ground coriander
1/2 tsp (2.5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
Preheat oven to 400ºF
(205ºC).
Combine all ingredients in a bowl. Shape mixture into 1½-inch (3.75-cm) balls.
Place balls in a non-stick foil-lined rimmed baking sheet. Bake until completely cooked, about 24-28 minutes.
Cooked meatballs may be frozen for up to 2 months. Makes about 2 dozen