• Monday, July 24, 2017

Cocktail Food Recipes

Cocktail Canapés
By , CYJ Contributor
September 12, 2012

It’s never wise drinking on an empty stomach. As much as we enjoy downing Buffalo wings with beer while watching the football game, we crave more sophistication when sipping or serving a well-made cocktail. Here are two recipes for bar bites that stand up to the perfect martini.

Parmesan and Truffle Potato Croquettes

Ingredients

2 lb Yukon Gold or Idaho potatoes
3 tablespoons unsalted butter
1/4 cup plus 1 teaspoon truffle oil
1 1/4 cup Parmesan cheese, shredded
1 cup all-purpose flour
5 extra-large eggs
1 3/4 cups bread crumbs
1 quart canola oil, for frying
kosher salt and black pepper, to taste

Directions

Yield: 4 servings

Peel and dice potatoes into 1-inch pieces. Add to saucepan and cover with cold water. Bring to boil and cook until tender, about 20–25 minutes. Drain potatoes and pass them through a potato ricer. Add butter, 1/4 cup truffle oil, and cheese. Season with salt and pepper.  Mix well. Using your hands, roll potato mixture into 1-inch balls. Place croquettes on a sheet tray lined with parchment paper. 

In a small bowl, add flour. In a separate bowl, whisk eggs. In a third bowl, add bread crumbs. Coat croquettes with flour, then dip into egg mixture until completely coated. Remove croquettes from egg mixture, allowing excess to drip off. Toss croquettes in breadcrumbs until completely coated. Remove and place on baking sheet. 

Heat canola oil in heavy saucepan to 375˚F. Working in batches of 4 to 5 croquettes at a time, fry pieces until golden brown, about 2 minutes. Remove from oil, place on baking sheet lined with paper towels, and season immediately with salt. Drizzle remaining teaspoon truffle oil on top of croquettes, and serve warm.

Bite-sized Lamb and Feta Puff Pastry Pies

Ingredients

1 tablespoon extra virgin olive oil
1 large clove garlic, minced
1/3 lb ground lamb
1 teaspoon smoked Spanish paprika
1 teaspoon oregano
1/4 cup feta, crumbled
2 sheets frozen puff pastry, thawed
2 eggs, beaten
kosher salt and black pepper, to taste

Directions

Yield: 20 pieces

Add oil to a large sauté pan on medium heat. Add garlic, and sauté until lightly brown, about 30 seconds. Add lamb, paprika, oregano, and stir well. Season with salt and pepper. Cook until beef is just cooked through with some pink remaining, about 4 minutes. Remove from heat. Mix in feta.

Preheat oven to 425˚F. Using a 2 1/2-inch cookie cutter, cut as many rounds as possible from pastry sheets. Stuff each round with a heaping tablespoon of meat mixture and fold dough in half. Crimp edges with your fingers and seal with the back of a fork. Put pouches on a baking sheet lined with parchment paper. Lightly brush top side with egg. Bake until empanadas are light golden brown and fluffy, about 10 minutes.

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