Tiny Bites, Big Flavor

I just love a cocktail party. I'm pretty sure that when you die and go to heaven that you're greeted at the pearly gates with a coupe glass of Champagne and silver tray of fried oysters skewered with adorable tooth picks. Someone you love will hook your arm in theirs and whisk you into a never ending cocktail party.

It's silly to even explain why a cocktail party is so great, if you don't know than you've been going to the wrong parties. A brief summary? Raucous laughter, music, booze, and lots and lots of little things to eat. My fellow cooking obsessed friend Susie and I threw a cocktail party last week, we called it a "Fancy Friendsgiving".


The only pics I have of Susie and me are in dark bars or in wigs. We seriously need to get a nice photo together.

The original plan was to have a formal sit down dinner that we could obsess over every aspect of, but as the guest list grew, that idea was quickly scratched in favor of a fancy but fun cocktail party. Hors d'ouerves, small bites, apps, whatever you want to call them, were all laid out for our friends to nibble on as we all caught up and laughed and danced and drank. It was perfect. We split the cooking between us so it was simple to execute. Here are the dishes I contributed and the recipes that go with them. Use them at your next party, with the holiday season in swing they will gussy up any party you throw. They're fancy, but easy, a winning combination.



Roasted Butternut Squash and Jerusalem Artichoke Soup Shooters with Truffle Oil
Makes about 24 servings

Ingredients
1 medium butternut squash (about 2-1/2 lbs)
3 tablespoons butter
3 shallots, very finely chopped
10 (or so) Jerusalem artichoke, peeled, and cut into chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups fresh apple cider
2-1/4 cups chicken broth
1/4 cup heavy cream (or more to taste)
1/4 teaspoon ground nutmeg
White truffle oil for drizzling
Fresh thyme leaves for garnish

Preparation
1. Preheat the oven to 375°F. Cut butternut squash in half lengthwise. Scoop out the seeds and brush the cut surface with vegetable oil. Place, cut side down on a shallow baking pan that's been sprayed with nonstick spray. Add Jerusalem artichokes to pan as well. Bake for 30 to 35 minutes, until the squash and artichokes are very tender when pierced with a knife. Allow to cool slightly.

2. While the squash cools, melt the butter in a 4-quart saucepan over medium heat. Add the shallots and sauté just until softened, 1 minute. Add the artichokes, salt and pepper and continue cooking, stirring frequently, 2 minutes longer. Do not brown the mixture. Stir in the apple cider and bring to a simmer. Scoop the butternut squash from its skin and add it to the simmering cider. Using a spatula or large spoon, mash the squash as best you can, then add chicken broth. Bring the soup back to a simmer and cook for about 5 minutes longer.

3. Blend in several batches in a blender or use a hand-held blender to purée the soup directly in the pan. Stir in the cream and nutmeg and heat through, 1 minute. To serve, ladle the soup into shot glasses or small plastic cups, drizzle with truffle oil and garnish with a sprinkling of thyme leaves.


Paté Toasts with Rosemary and Moscato Geleé
Makes about 36 hors d’oeuvres

Ingredients
1 cup Moscato
1/2 cup sugar
1 sprig fresh rosemary
1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons water
1 8 oz block of country style Paté (try Wild Boar Pate by Les Trois Petits Cochons) 
6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)
1 1/2 tablespoons unsalted butter, melted

Preparation
1. Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
2. Bring Moscato, sugar, and rosemary to a boil in a small heavy saucepan, stirring until sugar has dissolved. Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, discarding rosemary sprig, then stir until gelatin has dissolved. Cool to room temperature.
3. Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours. Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares.
4. Cut paté into 1-inch squares (about 1/4 inch thick). Transfer squares to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
5. Preheat oven to 450°F with rack in upper third. Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes. Top toasts with paté and gelée stacks.



Smoked Trout Rillettes
Serves about 10 

Ingredients
3/4 cup creme fraiche
1 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 1/2 cups smoked trout fillets pieces without skin and bones (about 6 to 7 ounces)
Freshly ground pepper
Pinch of cayenne pepper

Preparation
1. Mix creme fraiche, lemon zest, lemon juice, parsley, and olive oil in small bowl. Add trout and stir gently to blend. Season to taste with salt, pepper, and cayenne pepper. Transfer mixture to small serving bowl.

2. Place bowl with rillettes on platter; surround with crackers, bread slices, radishes, and celery stalks and serve.

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