I don't know about you but I get a little snacky when I am enjoying an adult beverage or two. Tonight is Wine Night, hosted monthly by my sister's friend, Stephanie. The girls get together, drink some wine and catch up with each other. I thought this would be the perfect time to try a few recipes out of my newest cookbook (I'm sure I've already told you about my not-so-secret obsession with cookbooks). It is called "Cocktail Food 50 finger foods with attitude".
I decided to make "Sinful Spuds" and "Pepperoni Pinwheels".... not for any reason other than the fact that I had the majority of the ingredients for both on hand already.
First I made the Sinful Spuds:
New Potatoes stuffed with feta, green olives and pine nuts.
12 small new potatoes
1/2 cup feta
1/4 cup toasted pine nuts
2 tbs chopped green olives
1 tbs olive oil
1 tbs dried currants
1/2 tsp chopped lemon zest
1/4 tsp oregano
24 parsley leaves for garnish
Cut a think slice off the top and bottom of each potato. Then cut in half crosswise. Bring 6 cups of water to a boil, add 1.5 tsp salt. Add potatoes and simmer until fork tender, 10-15 minutes. Be careful not to overcook. Strain and let cool.
In a bowl, crumble the feta. Add pint nuts, olives, olive oil, currants, lemon zest, oregano and pepper. Mix well.
To assemble: Scoop out the center of each potato with a melon baller. Fill the centers with the feta mixture. Garnish with a parsley leaf.
Up next: Pepperoni Pinwheels...
Puff pastry with pepperoni, gruyere and honey mustard....
1/2 cup finely grated Gruyere cheese
3/4 tsp dried sage
3/4 tsp dried oregano
1/4 tsp black pepper
1 puff pastry sheet, thawed
2 tbs honey mustard
2 oz. packaged sliced pepperoni
1 egg, lightly beaten
Mix the gruyere, sage, oregano and pepper in a small bowl. Lay the puff pastry on a lightly floured surface with the short side closest to you. Cut in half crosswise. ** Here the recipe calls for you to arrange with the long side closest to you, but I didnt think my pastry would be long enough to roll over more than twice, so I did short side closest to me.**
Put 1 tbs mustard on each piece of pastry and spread evenly leaving 1 inch on the farthest edge from you. Arrange the pepperoni in a single layer on top of the mustard. The sprinkle the cheese mixture on top of the pepperoni.
Brush the farthest edge with the egg. Roll the puff pastry tightly from the closest edge toward the egg coated edge. Lay seam side down on a cookie sheet and refrigerate for 30 minutes. ** You can do everything up until here up to 1 day in advance. Just keep the rolls refrigerated and covered.**.
Preheat oven to 400. Slice the logs into 1/4 inch thick slices and lay on a parchment lined baking sheet about 1 inch apart.
Bake in the center of the oven, 1 sheet at a time until they are golden brown, about 14 minutes. Serve warm.
Next time you have a few friends over for some cocktails, try one of these recipes! The perfect finger food to accompany your adult beverage :)