What makes a good party? Some say it's the fun array of cocktails.Others say it's the parking conversations and witty guests. Bottom line is it's the food. Trays of tasty nibbles are te real star. They're what' makes any gathering festive and memorable.
Regular contributor and chef Yewande Komolafe wrote about them as well as giving recipes in today's New York Times Wednesday Food section. she brings a Nigerian spin to this from her homeland that makes every bite unique and flavorful. She does have three rules - one is no utensils while the second one is nothing too salty or cloyingly sweet. The third rule is there should be something for everyone. The worst thing is attending a party and there's nothing likable to eat. There are three recipes (and keep in mind that these can be made for a wintry movie night in with the family). Her's is guguru ati epa, or salty popcorn and peanuts. This is popping the corn with not only vegetable oil but mixing the popped kernels with sweet paprika, salt and sugar. Peanuts are added and stirred with a wooden spoon to combine with the popcorn mix. Let it cool for six to seven minutes(actually ten would be better) and break into chunks. It can be stored in an airtight container for up to five days but this will probably be all gone during the first night.
Chef Komolafe also gives a savory holiday nut mix, perfect with cocktails and mock tails This is an elaborate recipe that first starts off with mincing orange zest and whipping egg whites into a kind of meringue. In the meantime, fennel, cumin black pepper and salt. These two blends are mixed with an array of nuts and seeds. She recommends a combination of walnuts. almonds pecans and cashews. Add in pepitas or pumpkin seeds along with flax and sesame seeds. These are coated and then baked in a 300 degree Farenheit oven. Roast first for around thirteen minutes. take out , cool and taste. Put back in the oven for another ten to twelve minutes. Cool and break into clusters. Coconut can be fun too.Usually anything with this can be cloying and overly tropical. Not Chef Komolafe'ss recipe. Coconut flakes are added to a simple syrup made of honey ,sugar and water. Ground pepper and cloves along with nutmeg give it eye opening spiciness. These are baked in a 325 degree Farenheit oven for ten to twelve minutes. They're then cut into squares to be served.
Holiday treats always add to a party. Try these three to spice up any kind of gathering. They're f un, crunchy and good.
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