Countdown to the Holidays - Tip of the Day

A Party with Small Foods & Big Taste

Here's a new way to plan a party that will be fun for any occasion and leave people talking!

Create platters of foods that are normally served in full sized portions and "shrink" them to appetizer sizes. Don't fret about recipes, use your favorites and simply create tiny versions. Here are some of our favorite ideas.

	Use demitasse cups for small servings of chowder or soups.
	Use pre-made phyllo dough cups for anything from mac n cheese to mini quiches.
	Look for "slider" rolls at the market and make the best little burgers in town.
	Make individual beef wellington's with slices of sirloin wrapped in puffed pastry.
	Mini franks are always a hit, place them in small rolls and serve with all the condiments.
	Make tiny BLT's and secure them with decorative toothpicks.
	Bake individual meat loaves in ramekins.

Here are a few recipes for you to try this holiday season.

Mini Salmon Wasabi Appetizers Serves: 2 dozen
Ingredients
	3/4 pound salmon fillet
	Olive oil
	Salt and pepper
	24 two inch by two inch slices of pumpernickel cocktail bread
	Stonewall Kitchen Wasabi Horseradish Cream Sauce
	Fresh dill sprigs for garnish
Directions
1.	Brush salmon fillet with olive oil and sprinkle with salt and pepper.
2.	Prepare a charcoal grill and brush the grilling rack with oil. Grill the fish for 5 minutes on each side, or until the fish is almost cooked through. Remove to a plate and allow to rest for 15 minutes. If baking, preheat oven to 400 degrees F. Place rack in center if oven. Bake fish 15 to 20 minutes until it is flaky and almost cooked through. Remove from oven and allow to rest. With a fork, remove the skin and flake the fish into 24 small pieces.
3.	Cut each slice of pumpernickel bread with a 1 1/2 inch round cookie cutter.
4.	Spread a small amount of Stonewall Kitchen Wasabi Cream Sauce over each round. Place the salmon over the Wasabi Cream and top with a sprig of fresh dill. Serve at room temperature.

Mini Meatball Sub Sandwiches Serves: 2 dozen
Ingredients
	Stonewall Kitchen Classic Vodka Sauce, Roasted Garlic Basil, or Traditional Marinara Pasta Sauce
	1 pound meatloaf blend ground meat (pork, beef and veal)
	1 clove garlic, minced
	1/3 cup packed parsley, chopped
	1/4 cup fresh grated Parmesan cheese
	1 small onion, minced
	1/2 cup fresh breadcrumbs
	1 large egg, lightly beaten
	3 tablespoons red wine
	2 tablespoons tomato paste
	1/2 teaspoon salt
	1/8 teaspoon pepper
	24 3-inch buns
Directions
1.	Line a large baking sheet with foil and grease. Preheat oven to 350 degrees F.
2.	Combine the meat, garlic, parsley, Parmesan cheese, onion, breadcrumbs, egg, wine, tomato paste, salt and pepper. Mix until uniform. Form into 3/4 inch round balls and place on prepared baking sheet. Bake 15- 20 minutes until thoroughly cooked through. Add meatballs to sauce, heat.
3.	Fill each bun with 3-4 meatballs and serve.

Mini Gazpacho Cucumber Shooters Serves: 36
Ingredients
	1/4 cup red onion, coarse chopped
	1/2 red bell pepper, cored and seeded, coarse chopped
	1/2 cup pickling cucumber, peeled and coarse chopped
	1 14.5 ounce can whole tomatoes
	1tablespoon olive oil
	1 tablespoon red wine vinegar
	1/2 teaspoon garlic, crushed
	1/4 - 1/2 cup Stonewall Kitchen Salsa Verde
	Salt and pepper to taste
	3 seedless English cucumbers, about 12 inches long and more than 1 inch round
	Fresh dill sprigs for garnish
Directions
1.	Place the red onion, red bell pepper, and peeled pickling cucumber in a food processor fitted with a metal blade. Pulse processor until the vegetables are chopped fine.
2.	Add the tomatoes, olive oil, red wine vinegar, and garlic. Pulse until tomatoes are chopped. Add the Stonewall Kitchen Salsa Verde (1/4 cup for mild or 1/2 cup for spicy) and pulse until combined. Add salt and pepper to taste.
3.	To make the cucumber shooters cut the seedless English cucumbers into 1 inch thick slices. Using a 1-inch round cookie cutter cut each cucumber making a cylinder and removing the skin. Each cucumber will be about 1 inch tall and 1 inch round. Take a small measuring spoon and remove the seeds making sure there is about 1/4 inch thickness on the sides and 1/4 inch thickness on the bottom. These can be made up to this point one day ahead. If making ahead, covered and refrigerate until you are ready to fill and serve.
4.	Fill each cucumber shooter with gazpacho and top with a sprig of dill. Serve cold or room temperature.

Mini Macaroni and Cheese Appetizer Serves: 30
Ingredients
	2 boxes (30) Athens mini phyllo pastry shells
	4 ounces uncooked mini penne pasta
	1 tablespoon butter
	1 tablespoon flour
	1 cup milk or light cream
	2 tablespoons Stonewall Kitchen Spicy Honey Mustard
	2 cups grated cheddar cheese
	Salt and pepper to taste
	1/4 cup panko breadcrumbs
	1 tablespoon butter
Directions
1.	Cook pasta according to package directions. Drain and chop into small pieces.
2.	Heat 1 tablespoon butter in a medium saucepan until melted.
3.	Add the flour and stir over medium heat two minutes.
4.	Slowly whisk in the milk or light cream. Heat until slightly thickened. Add the mustard and cheese. Heat until the cheese is melted and the sauce is smooth. Add pasta to the sauce. Add salt and pepper to taste.
5.	Fill cups with macaroni and cheese mixture.
6.	To make browned breadcrumbs, melt 1 tablespoon butter in a small saucepan. Add the breadcrumbs. Stir over medium heat until the breadcrumbs turn a golden brown.
7.	Sprinkle crumbs over pasta. Serve immediately or reheat in 350 degree F oven.

Mini Caprese Skewers Serves: 2 dozen
Ingredients
	8 ounces 1/2 inch round Fresh Mozzarella Cheese
	1 pint grape or small cherry tomatoes, cut in half
	Fresh basil leaves, 48 - 1/2-inch pieces
	Salt and pepper to taste
	Stonewall Kitchen Sweet Basil Oil
	Balsamic Vinegar, optional
Directions
1.	Place a cheese ball, tomato, and piece of basil on a 3-inch skewer or toothpick, repeat. Continue this process for the remaining skewers.
2.	Place skewers on a serving dish and drizzle with the Stonewall Kitchen Sweet Basil Oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar if desired.

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