Between shopping for gifts, tiding the house and worrying about in-law drama, it’s safe to say the holidays are hectic. Colette Flynn of Catered by Colette wants to remove some stress with three easy appetizers you can prepare before your guests arrive for the party. There are meatballs bathed in an apricot sauce, skewers poking seared plums and mozzarella, and mushrooms stuffed with pecans and a thick garlic sauce. Bon appetite!
APRICOT CORIANDER MEATBALLS
“When time is short, this is an amazingly quick and easy recipe,” Flynn says.
INGREDIENTS
Best quality pre-made, pre-cooked meatballs from supermarket freezer section
Best quality apricot preserves
Ground coriander
1 cup dried apricots, chopped
DIRECTIONS
Melt apricot preserves in a stovetop saucepan over moderate heat; use enough to cover meatballs. Add coriander to taste. “You want to feel the heat, experience the coriander and still taste the meatball!” says Flynn.
Place meatballs in a baking pan and cover balls in sauce. Top with cut-up dried apricots.
Cover pan with plastic wrap and foil. Cook immediately or refrigerate for up to two days. When ready to serve, cook meatballs at 375 degrees for about 30 minutes. Check temperature with an instant-read thermometer. Serve at 140 degrees.
FRESH MOZZARELLA WITH SEARED PLUMS
“A new take on Caprese skewers,” Flynn says.
INGREDIENTS
6 ripe plums, pits removed and cut into six wedges
1 ½ lbs. fresh mozzarella pearls (aka “bocconcini”)
½ cup finely chopped basil leaves, plus extra leaves for garnish
2 medium shallots, finely chopped
¼ cup extra virgin olive oil
¼ cup aged balsamic vinegar
Sea salt and freshly ground pepper to taste
DIRECTIONS
Use moderate-high heat to sauté plum pieces in olive oil that covers the bottom of a frying pan. In a bowl, combine chopped basil, shallots, olive oil, salt, pepper and balsamic vinegar. Toss bocconcini gently in oil mixture until well coated. Set aside for 15 minutes.
Slide bocconcini and plum pieces onto skewers. Tuck fresh basil leafs on serving tray. Skewers are ready to serve immediately, but you may keep refrigerated and well covered in plastic wrap for a day before serving. Serve at room temperature.
PECAN GARLIC STUFFED MUSHROOMS
“We modified [this recipe] a little, and this vegetarian treat remains one of our most popular appetizers for vegetarians and carnivores alike!” says Flynn.
INGREDIENTS
60 to 65 medium mushrooms
½ cup butter
1 tsp. minced garlic, or to taste
16 green onions with green tops, sliced thin
1 cup chopped pecans
1 cup plain bread crumbs
1 cup grated Parmesan
1 ¼ cups of Garlic Bechamel Sauce (recipe below)
Cayenne pepper
Shredded mozzarella, for topping
Chopped chives, for topping
DIRECTIONS
Place mushrooms in a colander and rinse gently. Remove stems; chop and set aside. Parboil mushroom caps for 3 minutes. Drain well; blot with paper towels and set aside to continue draining until needed.
Place butter in skillet and add chopped stems, garlic and scallions. Sauté until tender and most mushroom juice has evaporated. Toss in pecans, bread crumbs and Parmesan cheese; stir until butter is absorbed. Add Garlic Bechamel Sauce and combine. Stuff and neatly mound each mushroom cap with mixture.
Put stuffed mushrooms in lightly oiled cake pans. Sprinkle with Cayenne pepper before baking. Bake covered with plastic wrap and foil for about 15 minutes at 350 degrees. Top with shredded mozzarella and chopped chives for presentation.
GARLIC BECHAMEL SAUCE
INGREDIENTS
3 ½ Tbsp. butter
1 Tbsp. minced garlic
3 Tbsp. flour
½ tsp. salt
¼ tsp. white pepper
1 cup whole milk
Salt and pepper to taste
DIRECTIONS
Saute minced garlic in butter. Add flour and fully incorporate. Cook until mixture barely begins to brown.
Heat the milk in a separate pan until just about to boil. Add slowly to the flour-butter roux, whisking until very smooth. Bring to a boil. Add salt and pepper to taste, then cook, stirring frequently, until the sauce begins to thicken. Use immediately.
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For more recipes, contact Catered by Colette via email or 952.746.7577.
