Have you recovered from your New Year’s Eve celebrations? I THINK I have (yes, I know it’s Jan. 3). Before I put December 31, 2012 in the record books, I wanted to share some super easy (and FANCY) appetizers or hor d’oeuvres (again – we’re FANCY) for your next party.
I am a big fan of the house party for New Year’s Eve. I absolutely hate fighting crowds at bars and drunks driving the streets, so this year, I continued my tradition of having a house party. We’ve had lots of themes in the past (including an 80’s workout theme complete with Michael Jackson’s Wii Dance Game – it was as amazing as your picturing), but this year, I just wanted to get fancy. Lots of sparkle, lots of glitter, silver and gold.
And as far as food is concerned – there are a couple things that scream fancy, but are so easy to throw together in the midst of decorating and some last minute cleaning – puff pastry and phyllo. What is it about these two ingredients that have guests ohhh-ing and ahhh-ing? It probably has a lot to do with butter, and I’m ok with that.
First up – Spinach Pinwheels featuring Puff Pastry.
For this appetizer, I mixed together the following ingredients until well combined:
2 boxes of chopped spinach, thawed and drained
4 oz. cream cheese, room temperature
1/2 cup parmesan cheese
1/2 tsp. nutmeg, freshly grated
salt and pepper
Unfold two thawed puff pastry sheets, and evenly divide the spinach mixture between the sheets and spread evenly. Then, simply roll the sheet of puff pastry up like a jelly roll. (For smaller pinwheels cut the sheets in half – they’re perfectly bite sized that way.) Then when you have a roll of puff pastry and spinach goodness, cut 1/4 inch slices, and place the pinwheels on a greased (or parchement-lined) baking sheet cut side up.
Bake at 400 degrees for 20-25 minutes or until golden. Either serve warm or at room temperature.
And now for Brie Cups with Fig Jam
Ok – this one doesn’t get any easier and more delicious than this. I took one disk of brie, removed the rind and cut it into 1/2 inch cubes (errr. rectangles). Then, here’s the really easy part – I bought those precooked, phyllo cups from the freezer section and lined them up on a baking sheet. (As many as you can cram on the pan – no need for spreading or spilling.) Then place a cube of brie and a dollop of fig jam in each cup. I used Stonewall Kitchen’s Fig and Ginger Jam. Yum.
Bake in a 350 degree oven until melty and bubbly – 15-20 minutes. I actually had these all prepped and sitting on the oven waiting for guests to arrive. Then baked them quickly when guests started to arrive.
Both of these dishes are easy to prepare, and were huge crowd pleasers. See – fancy food doesn’t necessarily mean that you spend all day in the kitchen.
What are some of your favorite go to fancy hor d’oeuvres?