Skip to main content

Tiny Food Party: Fenneled Mini-Meatloaves {Cookbook Review}


A couple of weeks ago I opened up a package from Quirk Books with a few cookbooks to test and review.*

Perfect timing...the holidays seem to be party after party after party. So, I delved first into Tiny Food Party! by Teri Lyn Fisher and Jenny Park who are the creative forces behind the blog Spoon Fork Bacon. The book is divided into four delicious sections: Tiny Snack Party - Adorable Appetizers; Tiny Dinner Party - Itty-Bitty Entrees; Tiny Dessert Party - A Little Something Sweet; and Tiny Cocktail Party - Darling Drinks.

While many of the recipes might already be part of your party-food repertoire, Teri and Jenny add their own flair to make the dishes fantastically original. For instance, they kick up caprese skewers a notch by drizzling it with a balsamic glaze; and they give deviled eggs a special twist by adding kimchi. Who would have thought?!?

For me, a winning cookbook is one that has multiple recipes that intrigue me, one whose recipes I actually try, and one that inspires me to adapt and keep cooking from the book. Tiny Food Party! is successful on all three counts. Winner, winner, chicken dinner! I love this book. Thanks, Quirk.

The recipe I'll share with you is one that I took to a cookie-decorating party before Christmas. I don't think these survived five minutes. I put them out, turned my back, and they were gone. Yes, they were that good...at least that's what I heard. So, naturally, I had to make them again. The second time I made them, I added my own twist, making...

Fenneled Mini Meatloves 
inspired by Tiny Food Party!

Loaves
2 lbs ground turkey
1 medium fennel bulb, trimmed and diced
1/2 C ground cashews
1/4 C chia seeds
1 t fennel pollen
1 t ground paprika
freshly ground sea salt
freshly ground pepper
handful of chopped fresh parsley
handful of chopped fresh basil

Glaze
3/4 C ketchup (I used our homemade ketchup)
3 T organic coconut sugar
1 t ginger syrup
2 t ground ginger

Blend all of the ingredients together in mixing bowl until well-combined. Preheat oven to 375 degrees F. Form the meat into mini loaves. Or, if you have a Twinkie pan like I do (don't ask!), use that, pressing the meat mixture into the lightly greased hollows.

In a small bowl, whisk together the ingredients for the glaze. Divide the mixture in half. Brush the tops of the loaves with the glaze and bake for 30 minutes. Remove the pan from the oven, drain the liquid, flip the loaves, and brush the other side with glaze. Bake for an additional 15 minutes. Once cooked, remove the loaves from the pan and let them cool for at least 10 minutes before slicing. Serve skewered with toothpicks.

*Full disclosure: I did receive a complimentary copy of Tiny Food Party! from the publishers. 
However, all opinions are 100% accurate and 100% my own

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an