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Now that Black Friday and Cyber Monday have officially ushered in the holiday season it's time to make a to-do list and check it at least once a day to keep stress at bay. Decorating, shopping, gift wrapping, cleaning, baking and entertaining, oh my.
To lessen the load so that I can enjoy the festivities alongside my guests I like to prepare a variety of appetizers ahead of time, place them in the freezer, then heat up a few, or a lot, as needed, whenever company stops by. Nothing says "welcome" like a warm heartfelt smile and a platter of hot tasty snacks.
Depending on the event, add some dip and dippers (prepare that a few days ahead), cheeses, crackers and fruit, a plate of holiday cookies and a refreshing punch or creamy eggnog and voila! you are party ready.
Here are a few suggestions for festive appetizers that freeze well and please well.
Spiral Reuben Dijon Bites
1 sheet puff pastry
1/4 cup Dijon mustard
6 slices Swiss cheese
6 slices deli corned beef (6-ounces)
1 egg, beaten
1 T. caraway seed
Additional Dijon mustard
Directions: Thaw pastry sheet according to package directions. Roll puff pastry dough into a 12×10-inch rectangle. Spread mustard evenly over dough; top with cheese and corned beef. Cut in half crosswise to form two (10×6-inch) rectangles. Roll up each rectangle from short end, jelly-roll fashion. Pinch seams to seal.
*At this point rolls may be wrapped and frozen. Thaw at room temperature 30 minutes before slicing and baking as directed below.
Cut each roll into 16 (1/4-inch-thick) slices. Place slices, cut side up, on lightly greased baking sheets; brush with beaten egg and sprinkle with caraway seed. Bake in preheated 400-degree F. oven 10 to 12 minutes, or till golden brown. Serve warm with additional mustard. Makes 32.
Spinach Appetizer
2 T. butter
3 large eggs
1 cup milk
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
4 cups shredded Monterey Jack cheese
2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1/2 cup chopped red bell pepper
Directions: Preheat oven to 350-degrees F. Melt butter in 13×9-inch baking pan.
In medium bowl, beat eggs, milk, flour, baking powder and salt till blended. Stir in cheese, spinach and red bell pepper; mix well. Spread mixture over melted butter in baking pan.
Bake 40 to 45 minutes or till firm. Let stand 10 minutes before cutting into triangles or squares. Makes two to four dozen pieces.
*May be made ahead, frozen and reheated. After baking, cool completely and cut into squares. Transfer squares to cookie sheet; place sheet in freezer till squares are frozen solid. Transfer to resealable food storage bag. To serve, reheat squares in 325-degree F. oven 15 minutes.
Cranberry Meatballs
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
1 (16-ounce) can cranberry jellied sauce
1 (12-ounce) jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 T. soy sauce
2 T. red wine vinegar
1 tsp. dried red pepper flakes
Directions: For meatballs: Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls. Cook meatballs, in batches, in a large skillet over medium-high heat until browned. Remove meatballs from pan and drain on paper towels.
*If making ahead, place browned meatballs in a large freezer bag or container and freeze up to one month. When ready to serve, thaw in refrigerator then cook with sauce until thoroughly heated.
Sauce: Stir together cranberry and chili sauces and next five ingredients in large Dutch oven over medium heat. Cook 5 minutes, whisking occasionally, until smooth. Add meatballs, reduce heat to low and cook 15 to 20 minutes, or until centers are no longer pink. To keep meatballs warm while entertaining serve from a chafing dish or a small slow-cooker set to low. Makes about 4 1/2 dozen meatballs.