Host a Holly Jolly Party
About Life Thursday, December 1st, 2011
When it comes to celebrations, there’s no season quite like the holiday season.
The celebration experts from Wilton share party tips and irresistible recipes to help create a fabulous buffet complete with all the trimmings.
Tree-shaped Merry Mushroom Bites and tiny Savory Southwest Donuts piped with avocado to resemble a wreath will wow both the eye and the palate.
And for the sweets, beautifully decorated snowflake shaped holiday butter cookies are displayed on stacked pedestal plates alongside a bowl of truffles adorned with festive candy drizzles and luminescent pearl dust. Both treats make a fitting finale — and can be made in advance.
For more holiday recipe and decorating ideas, visit www.wilton.com.
Merry Mushroom Bites
Makes 24 bites
1/3 cup diced yellow onion
3 tablespoons butter
12 ounces portobello or baby portobello mushrooms, coarsely diced
4 teaspoons finely chopped fresh rosemary
1-1/4 teaspoons black pepper
3 eggs
3 tablespoons all-purpose flour
1-1/4 teaspoons salt
1 package (4 ounces) water or other favorite crackers
1/2 cup sour cream
1/2 red bell pepper, thinly sliced
Chopped rosemary or parsley (optional)
Preheat oven to 350°F. Prepare Bite-Size Silicone Tree Mold with vegetable pan spray.
In large skillet, cook onion and butter over medium-low heat stirring occasionally until soft, about 5 minutes. Add mushrooms, rosemary and black pepper; cook until liquid has evaporated, about 10 minutes; cool slightly. Transfer mixture to food processor. Add eggs, flour, and salt. Pulse until mixture is pureed with no large pieces of mushroom or onion. Fill cavities of silicone mold completely with mushroom mixture, patting flat.
Bake 15 to 18 minutes or until top of the mushroom mixture is firm. Cool in pan 15 minutes; carefully remove and place on cracker. Top with sour cream, sliced red pepper and, if desired, rosemary. Serve warm or at room temperature.
Savory Southwest Donuts
Makes about 36 mini donuts
1 tablespoon ground paprika, divided
1-1/2 cups cake flour
1-1/4 teaspoons baking powder
3/4 teaspoon ground cumin
1/2 to 3/4 teaspoon ground chipotle chili powder
1/2 teaspoon salt
3/4 cup milk
1 egg
2 tablespoons vegetable oil
1 garlic clove, finely minced
2 tablespoons finely chopped cilantro
Topping
1 ripe avocado
1 teaspoon lime juice
Salt to taste
Additional chopped cilantro
Preheat oven to 400°F. Spray Mini Donut Pan with vegetable pan spray. Lightly sprinkle wells with some of the paprika.
In large bowl, whisk together flour, baking powder, cumin, chili powder and salt. In second bowl, whisk together milk, egg, oil, garlic and cilantro. Add wet ingredients to dry ingredients and stir just until flour is moistened. Fill each donut cavity about 1/2 full.
Bake 5 to 7 minutes or until the top of the donuts spring back when touched. Let cool in pan 4 to 5 minutes before removing. Wash pan, dry thoroughly and prepare with pan spray and paprika. Repeat with remaining batter.
For topping, mash avocado with lime juice and salt; stir until smooth using a whisk or in a food processor. Pipe avocado mixture over top of cooled donuts. Sprinkle with cilantro. Serve immediately.
See step-by-step instructions for Mint Chocolate Chip Truffles, Chocolate Raspberry Chip Truffles and Snowflake Shortbread Cut-Out Cookies on www.wilton.com.
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