So the big day is right around the corner..Super Bowl, yay! I’m not really partial to either team and am not even a huge football fan, but i LOVE LOVE LOVE the Super Bowl simply because of the fun parties, the commercials, and the food and drinks, of course.
So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style! Stay tuned later this week for some fun cocktail ideas for the big game too..may the best team win! #gopanthers #gobroncos
With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.
One of my favorite things to make are Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!
My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.
I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.
So easy to make and so delicious and fun for a holiday party!
I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!
Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*
Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!
Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.
For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,
and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!
You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!
Summer is in the air and it’s that time of year to cool down with some refreshing Stoli cocktails and light small bites for the patio or beach. I love melon in the Summer time, especially paired with cucumbers with their light flavors that make a great refreshing cocktail.
I created a Cucumber-Melon Martini that’s made with Stoli vodka, cucumber liqueur, agave cayenne lemonade (or regular lemonade or limeade), garnished with cucumbers, mint and cubes of honeydew melon. It has a hint of sweetness from the lemonade and a lovely refreshing flavor from the melons and cucumbers and a spike of minty freshness and kick of heat from the cayenne lemonade.
A great small bite pairing to go with the martinis are Prosciutto, Melon and Feta Bites. They’re super easy to make and just as light and refreshing as the cocktails that go with them.
A little bit sweet, a little bit tangy and a whole lot delicious. Here’s to the lazy days of Summer! ENJOY 🙂
Stoli Cucumber-Melon Martini
1 part Stoli vodka
1 part cucumber liqueur
2 parts lemonade or limeade
Garnish with Cucumber slices, honeydew melon cubes and fresh mint sprigs
Pour vodka and lemon or limeade into a drink shaker over ice. Shake well and strain into martini glasses. Drop cubes of melon into the martini. Garnish with cucumber slices and fresh mint sprigs.
Makes 1 cocktail.
1 package of prosciutto, sliced thin and cut in half (about 20 slices)
1 package of feta cheese, sliced into ¼ inch sliced cubes
8 ounces honeydew melon, cubed
8 ounces cantaloupe melon, cubed
Prep all ingredients by cutting the feta cheese and melons into similar size chunks. First layer the melon with the feta, then top with a slice of prosciutto folded into small squares and secure with toothpicks. Serve on a platter along with the Cucumber-Melon Martinis.
Makes approximately 20 small bites.
Note: You can also include watermelon in the mix for some extra flavor or serve the bites over arugula with a cucumber melon vinaigrette. Simply throw the melon and cucumber slices in a blender with some olive oil and vinegar, a dash of salt and pepper; then drizzle over the bites.
It’s that time of year again – holiday parties filled with plenty of cocktails, socializing and finger food much to our heart’s desire to celebrate this sparkly season. And what better thing to do than start thinking about planning a Holiday Cocktail Party with some fun recipes for cocktails and appetizers?
So here’s the lineup: Whiskey Sour with Stuffed Mushrooms, Classic Martini with Spiced Mixed Nuts, Mulled Wine with Cheese and Crackers, Pisco Sour, and a luscious White Russian for dessert. I know you’ll love all of these recipes for your next holiday cocktail party…Happy Holidays to all of you – CHEERS!
1 small lemon wedge
Turbinado sugar, for rimming glass
1/4 cup bourbon, preferably Maker’s Mark
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon granulated sugar, preferably organic
1 cup ice cubes
Rub the lemon wedge around the rim of a 12-ounce rocks glass. Place turbinado sugar in a shallow dish. Dip the rim of the glass in the sugar to coat; set aside.
In a large cocktail shaker, combine bourbon, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated or shredded Parmesan cheese
1 tablespoon minced garlic
1 tablespoon fresh parsley, chopped fine
1 teaspoon red chile pepper flakes
Fresh ground black pepper
3-4 tablespoons EVOO
16 large white mushrooms, stemmed
White Truffle Oil (a few sprays or 1-2 tablespoons for brushing)
2 tablespoons fresh mint, chopped fine
Preheat oven to 400 degrees.
Stem the mushrooms and chop the stems into fine pieces, set aside. In a mixing bowl, blend together bread crumbs, cheese, chopped mushroom stems, garlic, parsley, chile flakes, garlic salt and pepper with EVOO. Adjust olive oil amount to your liking until filling is soft and blended well.
Stuff mushroom caps (cavity side up) with the filling (generously) on a greased baking sheet. Spray or brush truffle oil on outer mushroom caps.
Bake for 20-25 minutes until mushrooms are golden brown. Garnish with fresh mint.
Makes 16 servings.
Classic Dry Martini
1 2/3 oz Gin
1/3 oz Dry Vermouth
Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.
Sweet and Spicy Mixed Nuts
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
Preheat oven to 350 degrees F.
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.
Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.
Makes 2 cups.
Recipe adapted from Taste of Home.
Mulled Red Wine with Brown Sugar
Two bottles of fruity red wine (Zinfandel or Merlot)
Zest strips from one orange
1 1/2 cups dark brown sugar
2 teaspoons black peppercorns, lightly crushed
1 3-inch cinnamon stick, broken into pieces
3 bay leaves
1 teaspoon fennel seeds, lightly crushed
Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine aromatics with the wine, bay leaves and orange zest.
Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved.
Serve warm in glasses or mugs with a variety of cheeses and crackers and spiced nuts.
Recipe from Food and Wine Cocktails.
2 oz Pisco
1 oz Lemon or Lime Juice
1-2 dashes Angostura Bitters
1/4 oz Sugar
1/2 Egg White
Shake all ingredients except bitters with ice. Strain into champagne flutes.
Dash with bitters and drag with a toothpick to make design.
2 oz Vodka
1 oz Kahlua
Half and Half Cream
Pour coffee liqueur and vodka into ice-filled old fashioned glass and fill with milk or cream.
Alternatively you can shake it all up in a cocktail mixer and strain over ice.
Garnish with coffee beans or cocoa powder.