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!
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
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
Post a Comment