Thursday, December 20, 2007

Two Easy Nibbles: One Savory; One Sweet

From amongst all the delicious hors d'oeuvres and desserts I sampled at recent holiday parties here are two I'll be serving my own guests:
*A few days ago I baked a batch of cream puff shells, each just a bit bigger than a silver dollar. They're stashed in the freezer to be warmed and crisped a bit before being filled with halved cherry tomatoes, sprigs of watercress and pieces of freshly cooked bacon. I'll serve them with drinks when friends stop by to exchange gifts early Sunday evening.

*To sit on a tray next to the coffee pot on Christmas Eve, I made a batch of my friend Diana's addictively-good miniature coconut tarts. After lining tiny muffin tins with pastry (I used my homemade pate brisee but a sour cream pastry or even a good-quality commercial pie dough would work here - but not puff pastry) I lightly beat three whole eggs and stirred in 1 cup sugar and 3 ounces of shredded coconut. I spooned this into the pastry shells and baked them at 375-degrees until set and golden brown on top. These freeze perfectly once they've cooled.

And the photo at the top of this post? The entryway to the same hilltop home where we enjoyed the harvest dinner in September. The two-year-old pictured in that post was at the Christmas party in full red-plaid-and-black velevet regalia. As a group of us stood chatting on the dance floor she came up to us and said, politely but firmly: "You're standing on my stars." Sure enough, a special light fixture overhead was casting a starry pattern onto the floor. We immediately moved, the band began playing and the young lady danced amongst her stars.
Have a lovely holiday weekend -- and don't stand on anyone's stars. They might need the dancing space.


Anonymous said...

God! Those look like heaven on earth. Those will be tasted in Texas before the holidays are out!

katiez said...

I love little pick-up nibbles!
But I really love that photo.... greeting card perfect!

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This is perfect in order to enjoy with our family after a strong lunch to balance our stomach, that's the dessert I need to improvise something really delicious.

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