Tastes of the Season:Get a Headstart on Holiday Appetizers

Editor's Note: Margaret M. Johnson is the author of 10 cookbooks, most recently “Christmas Flavors of Ireland” available on amazon.com. She will be at the Hampton Bays Library on Dec. 10 at 6:30 p.m. and at the Quogue Library on Dec. 12 at 5:00 p.m. She will feature Christmas refreshments, including mincemeat tarts, fruitcakes and mulled cider. She will also be signing and selling her latest cookbook. 

With two of the year’s most important holidays coming soon, there’s always room for a few new recipes for appetizers, those tasty little bites that seem so essential to any get together, cocktail party, or family dinner.  The recipes are all from my newest cookbook “Christmas Flavors of Ireland.” I’ll share more in the next few weeks.

Endive and Cashel Blue Canapés

Makes 40 canapés

The boat like shape of Belgian endive leaves make them great for stuffing, and their slightly bitter flavor pairs well with a smooth blend of cream cheese and Cashel Blue cheese, Ireland’s first blue. Pipe the cheese mix into the leaves (use green and red leaves, if available) and serve with a sprinkling of walnuts.

• 1 (8 oz.) package cream cheese, at room temperature
• 4 tbsp. sour cream
• 1 tbsp. minced fresh flat-leaf parsley
• Pinch of salt
• 1 1/2 cups crumbled blue cheese (preferably Cashel Blue from Kerrygold)
• 40 Belgian endive leaves (about 5 heads)  
• 2 tbsp. chopped walnuts

1. Combine the cream cheese, sour cream, parsley, salt, and blue cheese in a food processor. Process for 30–40 seconds, or until smooth. (Can be made two days ahead; cover and refrigerate. Bring to room temperature before using.)

2. Cut the ends off of the endive heads and separate leaves. Spoon the cheese mixture into a large pastry bag and squeeze a strip onto each endive leaf. Arrange on a serving plate and refrigerate for 30 minutes. Sprinkle with chopped walnuts.

Truffled Wild Mushroom Tarts

Makes 15 tartlets

These fashionable little tarts use a variety of specialty mushrooms—chanterelles, porcini, morels, portobello, crimini, shiitakes, oysters, enoki—and the hint of truffle oil provides a distinctive earthy flavor. Tarts are easily adaptable to other fillings as well such as leeks, caramelized onions, and brie (see Variations). For a large party, double, or triple the ingredients.

• 1 tbsp. canola oil
• 1 cup mixed wild mushrooms, chopped
• 1 tbsp. minced shallot
• 1 tbsp. white truffle oil
• 1 tbsp. minced fresh flat-leaf parsley
• 1 large egg
• 1/4 cup half-and-half
• 2 tbsp. grated Dubliner cheese
• Freshly ground pepper to taste
• 15 mini-fillo shells, such as Athens brand
• Fresh chervil sprigs for garnish

1. Preheat the oven to 350° F. In a large skillet over medium heat, heat the oil. Add the mushrooms and shallot and cook for 3–4 minutes, or until the mushrooms are soft, but not browned. Stir in the truffle oil and parsley. Remove from the heat.

2. In a small bowl, whisk together the egg, half-and-half, cheese, and pepper. Stir into the mushroom mixture.

3. Arrange the shells on a baking sheet. Divide the mushroom mixture into each shell, and bake for 12–15 minutes, or until the filling is set. Remove from the oven and garnish with a sprig of chervil.

Variations

Leek and Blue Cheese Tartlets

In a medium skillet over medium heat, heat 1 tbsp. canola oil. Add 3/4 cup chopped leeks and cook for 3–5 minutes, or until soft, but not browned. Add 2 tbsp. vegetable stock, reduce the heat to simmer, and cook for about 5 minutes longer, or until most of the liquid has evaporated. Remove from the heat and drain any remaining liquid. Transfer the leeks to a bowl and stir in 1 large egg beaten with 1/2 cup half-and-half and 1/2 cup crumbled blue cheese (preferably Cashel Blue from Kerrygold); season with pepper. Divide the mixture into each shell and bake as above.

Caramelized Onion and Thyme Tartlets

In a large skillet over medium heat, melt 4 tbsp. butter with 2 tbsp. olive oil. Stir in 3 finely chopped medium yellow onions, 2 minced garlic cloves, 1 tbsp. sugar, and 2 tbsp. fresh thyme leaves. Reduce heat to low and cook, stirring frequently, for about twenty minutes, or until the onions are golden; season with sea salt and freshly ground pepper. Cut half of a 7 oz. package Dubliner cheese into fifteen 1/2 in. cubes. Divide the onion mixture into each shell, top with a cheese cube, and bake as above. Sprinkle with additional thyme, if desired.