2 can’t-miss appetizers that will be a hit at your holiday party
It’s the holiday season, which means it’s also the season for holiday parties. Want to really wow your guests and friends this year? Then try one of these appetizers from local chef and writer Jenny Brulé‘s new cookbook, “Learn to Cook 25 Southern Classics 3 Ways.”
Brulé joined us on this week’s CharlotteFive Podcast to talk about the book, Charlotte food and her love of international flavors. Oh, and she brought us pimiento cheese to eat while we recorded, which instantly made her one of my favorite podcast guests.
Brulé’s new cookbook takes Southern dishes you know and love and offers three types of recipes for each: Traditional, contemporary (read: healthy) and international. Take fried okra: You get recipes for Classic Fried Okra, Crispy Coconut-Oil Okra and Indian Bhindi Masala.
Now for the good stuff: Here are the two appetizer recipes Brulé shared with us that are sure to be a hit at your next holiday party — Kryptonite Pimento Cheese and Truffled Devils.
Kryptonite Pimento Cheese
(Makes 3 1/2 cups — plenty for 18 people as an appetizer.)
– 2 cups shredded 2 percent mild cheddar cheese
– 2 cups shredded 2 percent sharp cheddar cheese
– 3 teaspoons grated onion
– 1/2 cup chopped pimento (roasted red pepper), drained
– 1/4 cup juice from pimentos
– 1 teaspoon fish sauce
– 1/2 cup low fat or light mayonnaise (preferably Duke’s)
– 1/2 cup plain Greek yogurt
– 4 dashes (or more) cayenne pepper, to taste
Combine the shredded cheeses in a mixing bowl and add the onion, pimento, pimento juice, fish sauce, mayo, yogurt, and cayenne. Mix well with a spoon or rubber spatula. Store covered in the refrigerator for up to three days. Serve with crackers or as a filling for sandwiches.
Truffled Devils
(Makes 12)
– 6 hard-boiled eggs
– 2 tablespoons mayonnaise
– 1 teaspoon truffle oil
– 1/4 teaspoon truffle salt
– 2 tablespoons butter
– 1/4 cup panko bread crumbs
– 1/4 cup freshly grated Parmesan cheese
(1) Using a sharp knife, slice the eggs in half lengthwise. (Don’t use a serrated knife since it will leave marks on the egg white.) Pop the yolks into a small bowl and either mash them with a fork or push them through a small sieve (the latter will yield a smoother filling). Add the mayonnaise, truffle oil and truffle salt, and stir well to combine.
(2) Using a small spoon, fill the egg halves with the yolk mixture. Wipe off the spoon, wet it under cool water, and use the back of it to smooth the tops of the filled eggs so that they are somewhat flat — they don’t have to be perfect. At this point you can either keep the eggs in the refrigerator for up to a day, until you’re ready to sauté them, or carry on with the recipe.
(3) Heat a sauté pan over medium heat, spray it with nonstick cooking spray, and add 1 tablespoon of the butter. While you are waiting for the butter to froth, pour the bread crumbs and the Parmesan into a saucer or small plate, gently stir them together, and dip the eggs in, filled side down. When the butter has frothed and the frothing has subsided, put half of the eggs in the pan, filling/crumb side down, and cook gently for 3 minutes. To remove the eggs, slide a thin spatula with one quick motion underneath each egg (so as to keep the Parmesan crust intact) and remove it to a serving dish. Add the remaining butter to the pan and repeat the process with the remaining eggs. Serve immediately.
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This story was originally published December 13, 2016 at 10:00 PM with the headline "2 can’t-miss appetizers that will be a hit at your holiday party."