The New Hors D' Oeuvre

Not that long ago hors d'ouevres and appetizers used to be bland nibbles. It was either bacon wrapped around pineapple or something smeared on Melba toast. Nowadays there seems to be a revolution in cocktail party foods. They can reflect certain ethnic influences or new trends in foods.

One of the biggest movements in appetizers is foods that reflect a particular group. Empanadas are big right now and they're served in various flavors and  sizes. They can have  spicy black bean or creamy spinach fillings while also being stuffed with various meats. Some are regular size (thin tow or three bites) or tiny (think one bite).Other hors d'oeuvres include spring rolls and gourmet egg rolls.These can be vegan, filled with minced bits of bok choy, cabbage and carrots or meat and seafood stuffed ones. Both are about the size of a thumb . Mini bruschettas are also being passed around these days. These can be the traditional with chopped tomatoes on finely cut prosciutto and cheese topping almost wafer thin rounds of Italian breads.

Some hors d'oeuvres are stylized versions of traditional recipes. Shrimp, that party favorite , has been transformed into a shot, Small plastic shot glasses are filled with individual pieces of the crustacean. dipped in a swirl of shrimp sauce and sour cream.Another updated classic are pigs in blankets.Usually just mini franks in a soggy crescent roll, they've been revised to  being blanketed in  actual mini croissants or vol au vents. Plain mustard was usually served with them however now they can be dipped in honey mustard or a spicy barbecue sauce. Pate was a cocktail party or pre dinner  staple, usually quickly and sloppily on a stale piece of Melba toast. Now the paste has been updated to heart healthy hummus and the Melba toast has been replaced with a elegant flaky cup.

Hors d'oeuvres have undergone a stunning transformation in the last few years. They are more global and  more fun. Even the classics have evolved into true gourmet treats.These little bites are still party classics but they've become the life of the party as well.

The Holiday Cooking Battle Zone

The next couple of weeks is going to be hard on any home cook. There are big holiday dinners  along with get togethers. Then there's dealing with everyone being at home and them expecting to be fed.It can wreck havoc even on the hardiest of home cooks. It pays to be prepared and to have some R & R for yourself too.

Cooking the Christmas meal can be daunting. It's the biggest holiday, outside of Easter, and there are so many expectations that come with it. How to get through it? Byy taking a deep breath. See the cooking as a marathon. Prepare by buying the food and having family and even friends aid in prepping. Another is sticking to tried and true recipes. This is not the time to try anything new on your tablemates. Play it safe with the dishes you know you excel in. Also have help later on for table cleaning and dish washing. This saves you the worry of dealing with a sinkful of pots and pans.

As for having smaller parties, again planning and list making are the keys to a problem free gathering. The best bet here isn't a sit down dinner but an antipasto buffet and trays of hot and cold hors d'ouevres. Many stores like Target and WalMart sell boxes of already made mini quiches and spinach puffs.These are a huge help for any busy cook.What about dealing with family staying over? Leftovers.That Christmas turkey can be turned into sandwiches for days.If you have any plain cake or pannetone , dip into egg and transform it into a new kind of French toast.Also have plenty of eggs for family brunches.Have them eat at eleven AM and they won't be hungry till seven.Also those antipasto meats and cheeses along with salads make excellent heroes. S is the season of heavy duty cooking time.You can get through it with relative ease. Just chill