Party Nibbles

Nothing defines a party better than the food served at it.If you have good food then you'll have a good get together.The problem is that most holiday party fare is the same old same old.Now is the time to try new recipes to ensure you have satisfied guests as well as a reputation for being a hip host or hostess. Both Melissa Clark and David Tanis addressed this in their individual columns in today's New York Times Dining section.Ms Clark explores a new twist on cheese and crackers in her A Good Appetite column.She reconfigured the classic duo as a savory tart, sweetened by apples.The crust is chewy ,similar to a pizza crust ,thanks to the blend of whole wheat and corn flours.The topping is a vibrant blue cheese but you can sub another stinky cheese like Liederkrantz fromGermany or Tuma from Northern Italy (personally I'd rather have a Brie).Add on sliced apples of any variety and bake.This is best made a couple of hours before the party begins so that the pie is warm for guests. David Tanis of A City Kitchen goes another route.He offers sandwiches made from fresh from the oven biscuits and ham.This is a Southern spin on the traditional party sandwich.He makes buttermilk biscuits from a mentor's recipe,Jo Rooney.She advised Mr.Tanis not to double the recipe but to make two separate batches .That way there's a constant flow of biscuits and if you're making them for the party, they will always be fresh.As for ham, Mr.Tanis recommends curing pork tenderloins in a home made brine. However you can also buy the Spanish jambon or prosciutto.A dab of spiced mustard is recommended for more flavor.I would also make pulled pork and spread it on the biscuits in little smears too or make a ham salad ,using minced ham, celery and mayonnaise. Parties are always judged by their food.Be innovative and creative. With these two different and diverse recipes you will have a memorable one.They will be instant classics and much clamored for at the next big do.