Muffin Tin Chef (7 page)

Preheat the oven to 350°F. Very carefully place one sheet of phyllo pastry on a work surface and cover the remaining sheets with a damp kitchen towel to keep them moist. Brush the oil or melted butter over the surface of the sheet and cover with another sheet of phyllo. Brush with more oil or butter and repeat with another 2 phyllo sheets so you have 4 layers. With the tip of a sharp knife or a pizza cutter, carefully cut the layered sheets into 3 segments from top to bottom and then slice from left to right at the midway point to make 6 total squares. Slice each square in half to make a total of 12 phyllo rectangles. Tuck the phyllo into 12 medium muffin cups, making sure the bottoms are flat. Bake until crispy and golden, 10 to 12 minutes, watching carefully so they don't burn.

Spoon the mackerel mousse into the phyllo cups and garnish with additional chives.

These fuss-free, delicious quiches will go missing from a party tray in no time. They can be cooked in advance and kept in the refrigerator for a couple of days to be reheated when required. Resist the urge to add much, if any, salt as the smoked salmon and capers already do the job for you.
Serves 6 to 12 G

Preheat the oven to 350°F. Grease 24 mini muffin cups with butter. In a large bowl, gently beat the eggs. Stir in the sour cream, capers, dill, mustard, lemon juice, garlic, green onions, and pepper. Mix in the smoked salmon. Divide the mixture evenly among the prepared muffin cups and bake until the quiches are set, about 15 minutes. Let cool for 5 minutes before unmolding. Serve garnished with additional dill, if desired.

Very popular in the Middle East, falafels are often fried in copious amounts of oil. This baked version saves a bunch of calories but retains all the flavor. You could also use a store-bought hummus.
Serves 6 to 12 V, F

For the Falafel:
Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight or at least several hours.

Drain and rinse the chickpeas, and transfer to a food processor along with the remaining falafel ingredients. Process until the mixture is grainy but not a paste. You want a texture similar to bottled minced garlic. Refrigerate the mixture for at least 2 hours. This helps the falafels hold together during baking.

Preheat the oven to 350°F. Divide the chickpea mixture among 24 mini muffin cups, making sure to firmly pack each muffin mold to ensure they hold together during cooking. Bake until set and golden on top, about 20 minutes. Let cool for 5 minutes before unmolding.

For the Hummus:
Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the asparagus to the pot, return the water to boil, and cook until the asparagus is tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water and let sit for 5 minutes. This helps keep the asparagus bright green and prevents it from going mushy. Add
the edamame to the pot of boiling water, return to a boil, and cook until the beans are tender, about 5 minutes. Drain and transfer the edamame to a food processor. Drain the asparagus well, pat dry with a paper towel, and add to the food processor along with the garlic, tahini, lemon zest, lemon juice, cayenne pepper, if using, and salt and black pepper to taste. Blend until the asparagus is broken down. With the processor running, pour in the olive oil through the feed tube and process until smooth and the asparagus is no longer fibrous, 1 to 2 minutes. Add more oil if needed to reach the desired consistency. Serve with the falafels.

Pancetta is Italian bacon that's cured with salt, but not smoked. Most well-stocked deli counters now carry it. Look for pancetta that comes in a cylinder (sausage) shape, which will make perfect-size rounds when sliced. But request that your pancetta is not sliced paper thin so it can be stuffed into the muffin molds without falling apart.
Serves 6 to 12 G

In a medium saucepan over high heat, bring the figs and apple cider to a boil. Reduce the heat to medium-low and simmer, covered, for 15 minutes. Transfer the figs and cider to a blender or food processor along with the honey, cinnamon, and lemon juice, and puree until smooth.

Snugly fit the slices of pancetta into 24 mini muffin cups. It's OK if the pancetta does not cover the cups entirely. Place the tin in a cold oven, turn the heat to 400°F, and bake until crispy, about 12 minutes. Let cool for several minutes before carefully unmolding, then place the cups directly on a wire rack lined with a paper towel to cool completely. Fill the cooled pancetta cups with the fig jam.

 

PANCETTA CUPS WITH FIG JAM,
page 56

 

BITT Y BURGERS,
page 58

If any appetizer in this book is going to impress, it's gotta be these darlings. Have all the components ready when the cooked meat comes out of the oven to make assembly a breeze and to ensure you're serving them warm. These tend to be two bites, so serve with cocktail napkins.
Serves 12 F

Preheat the oven to 375°F. In a large bowl, lightly beat the egg. Add the beef, bread crumbs, mustard, thyme, and salt. Mix gently with your hands. Divide the mixture among 24 mini muffin cups and bake until an internal temperature of 160°F is reached, about 12 minutes. Remove the pan from the oven, top each burger ball with cheese, and bake for 1 minute more. Let cool for about 5 minutes before unmolding.

Slice a pita in half and then run your knife along the insides of each half to separate the lower and upper parts of the pita to create four total pieces. Slice into 1 x 2-inch pieces. Repeat with the remaining pitas. To assemble, place each mini burger on a pita slice and top with roasted red pepper and spinach. Place another pita slice on top and press a toothpick through to the bottom.

These addictive little things are sure to be a star on the hors d'oeuvres table. I've provided a simple yet highly flavorful recipe for marinara dipping sauce, but store-bought will certainly do if you're in a time crunch.
Serves 6 to 12 F

For the Pizza Bites:
In a large bowl, stir together the flour, oregano, thyme, baking powder, and salt. In a second large bowl, lightly beat the egg. Stir in the milk, cheddar cheese, mozzarella cheese, and pepperette or pepperoni. Add the wet ingredients to dry and stir gently. Divide the mixture among 24 mini muffin cups and bake until puffed and golden, about 15 minutes.

For the Marinara Sauce:
Place the tomatoes, garlic, vinegar, oregano, salt, and pepper in a blender or food processor and puree until smooth. Pour the mixture into a saucepan and stir in the olive oil. Bring to a boil over high heat, reduce the heat to low, and maintain a strong simmer until slightly thickened, about 30 minutes. Serve with the pizza bites.

If you're looking for a perfect nibble for the big game, both sports fans and non-enthusiasts alike will snatch up these pipsqueak pretzels.
Serves 6 to 12 V, F

For the Pretzel Bites:
In a large bowl, stir together the water, yeast, sugar, and salt. Let stand until the yeast has dissolved, about 5 minutes. Add the whole wheat flour, all-purpose flour, and cornmeal and stir until the dough begins to come together. If it's too crumbly, add an additional tablespoon of water. Place the dough on a floured work surface and knead until smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, it's ready for rising. Place the dough in a large bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.

Preheat the oven to 400°F. Divide the dough into 24 equal rounds. Fill a large saucepan one-quarter full of water, add the baking soda, and bring to a boil. Add half of the dough rounds to the water and boil for 1 minute. Using a slotted spoon to drain off any excess water, remove the boiled dough pieces. Repeat with remaining dough rounds. Place the rounds in 24 mini muffin cups, brush each with egg wash, and sprinkle the tops with coarse salt. Bake until golden brown on top, about 15 minutes. Let cool for several minutes before unmolding.