Trio of Holiday Appetizers

When I was 26 years old, I had just started my career in criminal justice and decided that I was going to move out of my parent’s home and move into an apartment. This was not the norm for my family, as single women did not move out of the family home. If you did you were considered a “fallen woman” my father gave me the silent treatment for over 3 months, and I was just looking for an apartment at that time!

Always the rebel, I was the first woman in my family to leave home without the benefit of marriage. Additionally, I had started a non-traditional career as a substance abuse counselor, working at “of all places” the male maximum security unit at the Adult Correctional Institution (ACI).  The frosting on the cake came when my friend, Sal helped me move into my first apartment, becoming my boyfriend and roommate all at once! It truly was love as we have been together since April Fool’s Day 1977. I fed him and he never wanted to leave after that first meal!

You may be wondering what this story has to do with appetizers and the Holidays. That first December, I decided to have a party on the second Saturday in December for a few of my friends. That tradition grew from a few friends to a party for 100 friends and acquaintances. We hosted the last party December 2014, the year my mother passed away and my life changed. We considered hosting a cocktail party this year, but then the pandemic once again changed our plans. So looking ahead to better times here are a few recipes for appetizers that is sure to please.

Arancini with Roasted Pepper and Mozzarella

Ingredients:

5 Cups of chicken or vegetable stock

2 Tablespoon unsalted butter

1/4 Cup of minced onion

1 1/2 Cups of Arborio Rice

1/2 Cup grated Parmesan Cheese

2 Tablespoons finely chopped fresh parsley

4 Eggs

1/2 Cup of flour (or use gluten free flour)

1 Cup fine breadcrumbs (or substitute gluten free crumbs)

1 ½ Ounces mozzarella, cut into 1/4-inch dice

36 small slices of roasted peppers

Directions:

First make the risotto, bring the stock to a simmer in a saucepan and keep warm.

Next melt the butter in a medium saucepan, add the onions and cook over moderate heat, stirring for about four minutes, do not allow the onions to burn.

Add the stock about 1 cup at a time, stirring gently until the stock is absorbed. Continue adding the stock 1 cup at a time, stirring until the stock is absorbed before adding another cup. Cooking until the rice is al dente and creamy. This takes about 25 minutes.

Stir in the Parmesan cheese and salt and pepper if desired. Transfer the risotto to a heat proof bowl and cool for about 10 minutes. Stir in 1 egg and the parsley, cover and refrigerate at least 4 hours or overnight.

Line a baking sheet with wax paper. In a shallow bowl, beat the remaining eggs. Put the flour and breadcrumbs on separate plates. (If desired you can season the breadcrumbs with salt and pepper)

 Using moistened hands, form 1/8 cup portions into 1-inch balls. Tuck a piece of mozzarella wrapped with the roasted pepper into the center of the ball. And seal any holes. Place on the baking sheet.

Dredge the rice balls in the flour, tapping off the excess flour. One at a time, dip each ball into the beaten egg, then coat with breadcrumbs, rolling and pressing into a compact ball.

Heat 1/2 inch of vegetable oil in a large skillet. When the oil is very hot, add the ball, cooking over a moderate heat, turning, until golden and crisp all over, about 5 to 8 minutes. Drain the arancini on paper towels, then transfer to the platter. You can serve the arancini as is or with a side of marinara sauce. You can make ahead and heat then in a 350* oven for about 5 minutes.

Cannellini Bean and Prosciutto Bruschetta

Ingredients:

1 19-ounce can of cannellini beans, drained and rinsed

1 1/2 Teaspoon Balsamic vinegar

1 Tablespoon Virgin Olive Oil

3/4 Teaspoon chopped fresh thyme (1/4 teaspoon dried)

1/4 Teaspoon salt

1/4 Teaspoon fresh ground black pepper

2 Tablespoons fresh chopped fresh parsley

2 Ounces of thin-sliced prosciutto, fat removed, cut into thin strips

Bruschetta

2 Tablespoons minced red onion

Directions:

Place beans in a bowl and mash into a coarse puree. Stir in the vinegar, oil, thyme, salt & pepper and about 1 1/2 tablespoons of the parsley.

 Put some prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining parsley and red onion over the beans and serve (Note: you can warm the beans first)

Spinach Balls

Ingredients:

2 10-ounce packages of frozen spinach, thawed and drained well

3/4 Cup melted unsalted butter

1 Medium onion finely chopped

4 Eggs

1/2 Cup fresh grated Parmesan cheese

1/2 Teaspoon roasted garlic powder (or garlic powder)

1/2 Teaspoon fresh grated black pepper

2 Cups seasoned breadcrumbs (Note: I season the breadcrumbs with dried parsley, basil, thyme, garlic and pepper)

Directions:

In large bowl combine all the ingredients until well mixed. Roll into 2-inch walnut sized balls. Refrigerate for at least 2 hours. Place on an ungreased cookie sheet and bake at 350* for 20 minutes.