I couldpretty much live on drinks and appetizers. There’s nothing more tempting thanfinger food. A little bit of this, a little bit of that. That’s the appeal ofbuffet tables too. Oh, if I could only open my fridge and have that kind offood every day.
But I’llsettle for today’s virtual drinks and appetizers pre-holidays celebration. TheSunday Supper table is full of little nibbles and comforting things to drink.Though I’ll pass on the latter, since it’s 100º outside and a cup of hot buttered rumsounds like a sentence not a pleasure.
People, the food and drinks are so amazing I really, really wish this was happeningright now at my house. And about that spiked eggnog, I will remember it in afew months.
So ofcourse I made an appetizer. Crackly phyllo dough filled with mushrooms andcheese. Good at room temperature, so you don’t even have to worry about that.
Workingwith phyllo dough drives some people far away. They are a middle eastern specialty, ridiculously thin pieces ofdough, that, besides needing some decent counter space to work with them, theyneed to be individually buttered and kept under a damp cloth at all times whileyou tend to the other pieces of dough because they start to dry out just.like.that.
But, aswith any laborious thing in the kitchen, the result is worth it.
That crackly,glass shattering sound when you bite makes it worth it. You can buy them in thesupermarket now, though specialty stores always have the best quality. I try tobuy mine at my favorite armenian bakery. But the one I used today was purchasedat the market across the street and was the remaining half from this apple pie.
Since Ilove doughs in general I enjoy this type of recipes. The filling is a mix offlavors that’s sure to be a crowd pleaser. Mushrooms, cheese, green onion andwalnuts basically. The possibilities are really endless. Whatever you would putinside a tart will work here.
Strudelshave a layer of breadcrumbs in the bottom to absorb any excess moisture duringbaking and prevent from biting a soggy dough. The whole filling binds together with a mixture of egg and sour cream. Thisis a good step for appetizers, especially if you´re going to eat with yourhands, it will really keep the filling in place.
If you’re serving this as an appetizer to seated guests, it goes well with a green salad or tomato salad.
MUSHROOM CHEESE STRUDEL
a bit adaptedfrom Secrets from a Caterer’s Kitchen, by Nicole Aloni
Thefilling is enough for 2 strudels; work with one at a time so the phyllo doughdoesn’t dry out.
1 ½ pounds(about 8 cups) sliced mushrooms, any kind
1 cupgrated parmesan cheese
½ cupgrated Fontina cheese
2 or 3 Tbschopped fresh parsley
2 Tbs oliveoil
¾ cupchopped green onion
2 garliccloves, minced
¼ cupsherry or white wine
½ cup sourcream
Salt andblack pepper
Freshlygrated nutmeg (optional)
3 Tbstoasted walnuts, chopped
2 Tbs drybreadcrumbs
1 cupclarified butter
In a largeskillet melt butter and oil over medium heat. Add onion and garlic and softenfor 1 minute. Add mushrooms and cook over high heat until they begin to loosewater. When the liquid has almost evaporated, add sherry and cook 30 seconds.
Remove fromheat and mix cheeses and parsley. Season with salt, pepper and nutmeg if using.
Mix eggsand sour cream and add to the mushrooms.
Preheatoven to 350ºF. Line a baking tray with parchment paper.
On a cleansurface, have clarified butter ready and a brush. Cut each phyllo dough in 4 pieces(I use scissors). Arrange one sheet on a flat surface and brush, carefully,with clarified butter. This is easier if you dot the entire dough with smallamounts of butter and then spread. If you tear it, don’t worry, patch it up asbest as you can.
Repeat with remaining three sheets, stacking them one on top of the other.
Sprinklebreadcrumbs along one short side, leaving 3 or 4 inches from the border.Put mushroom mixture on top of the breadcrumbs, then sprinkle nuts on top.
Starting onthe short side near you, fold the dough over the filling. Brush the dough withbutter. Fold the two sides inwards. Fold the packet as many times as necessary,brushing the dough with butter every time. When you’re done folding and youhave a tight packet brush the entire surface with butter making sure the dough is sealed.
Bake for 30minutes, until golden.
Cool toroom tº, cut into slices and serve.
Makes 2strudels, about 16 small portions.
Come join us and celebrate with this list of mind-blowing ideas:
- Glühwein from Magnolia Days
- CranberryFizz from Dinners, Dishes and Desserts
- RosemaryOrange Punsch from Galactopdx
- Candy CaneMartini from Hezzi-D’s Books and Cooks
- Raspberry HotChocolate from Momma’sMeals
- ChocolatePeppermint Eggnog from The Daily Dish Recipes
- JamaicanSorrel from The Lovely Pantry
- ChocolatePeanut Butter Hot Chocolate Spoons from ChocolateMoosey
- HomemadeEggnog from Flour on my Face
- Moroccan MintTea from MarocMama
- Cherry Bomb from Noshing with the Nolands
- Wassel from There And Back Again
- CranberrySparkler Mocktail from Cupcakes & Kale Chips
- PomegranateCosmo from Supper For A Steal
- PoinsettiaMimosas from Big Bear’s Wife
- Mulled Wine:Spiked and Steamy from Daddy KnowsLess
- PoinsettiaCocktails from The Catholic Foodie
- The RedCarpet Diva from Cooking Underwriter
Holiday Appetizers or Horsd’oeuvres
- ProsciuttoGoat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
- Muenster andSpinach Pinwheels from That Skinny Chick Can Bake
- Smoked SalmonBlinis with Cranberry-Spiced Feta from Chattering Kitchen
- StickyWholegrain Mustard & Ginger Cocktail Sausages from girlichef
- Potato LeekSoup from What SmellsSo Good
- CheesyMushroom Pull Apart Bread from Small Wallet Big Appetite
- 5 Quick & Easy Appetizers for Your HolidayParty from Webicurean
- Bacon Peanut Caramel Corn from Gotta Get Baked
- Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
- MushroomStrudel from Vintage Kitchen
- Roxanne’s Shrimp & Andouille Sausage QuesoDip from The ROXX Box
- Herbed Holiday Party Mix from Curious Cuisiniere
- Old fashioned Swedish Meatballs from I Run For Wine
- Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
- Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
- Salsa Baked Cheese from Home CookingMemories
- Cookie Dough Dip from The Cookie-A-Day Challenge
- Parmesan Onion Rounds from Kudos Kitchen byRenee
- Lip-smackingCranberry Cocktail Meatballs from In The Kitchen with KP
- Hot SpinachParmesan Dip from Comfy Cuisine
- Indian SpicedTuna Balls from Soni’s Food
- Onionmarmalade with Bacon from Ruffles andTruffles
- Sweet PotatoDip from Mama’sBlissful Bites
- FestiveCucumber & Ginger Sushi Rolls from The Ninja Baker
- Baked Brie from FamilyFoodie
In honor of the Sandy Hook victims and their families, we havecancelled our regularly scheduled#SundaySupper Chat thisweek.
Let this be a time when we renew ourfaith in the power of love and realize the importance of time with our families.