Julie Hyzy - Hail to the Chef

And if you put out the right kind of appetizer spread, people can truly make a meal out of it. The recipes below, some of which Mrs. Campbell chose for her receptions this year, are easy to make, easy to eat, and work well together as a display. With a wide variety of colors, textures, and tastes, these items create a wonderful appetizer party. All are made with ingredients easily available at any supermarket. (Though I have to say, it’s nice to grow your own herbs. If you have a sunny window, a few pots overflowing with chives, basil, sage, and parsley can really punch up your cooking. And they’re very easy to grow.) Most of these recipes can be prepared ahead of time, so you can enjoy your own party. Even the ones that need to be prepared right before the party are fast. Each recipe also stands well on its own, so you can also add them to your regular meal rotations if they strike your fancy.

Enjoy the party-and happy noshing!

Ollie

Blue-Cheese Straws

Stuffed Cherry Tomatoes

Asparagus Spears and Lemon Butter

Garlic-Green Bean Bundles

Mini Red Potatoes with Sour Cream, Cheddar, and Chives

Bacon-and-Cornbread Muffins

Little White Rolls

Sugar-Cured Ham with White-Wine Honey Mustard

Chicken-Fried Beef Tenderloin with White Onion Gravy

Brownie Bites

Gingerbread Men

½ pound blue cheese, softened

½ cup (1 stick) butter, softened

3 ounces cream cheese, softened

2 tablespoons heavy cream

¼ teaspoon red pepper flakes

¼ teaspoon kosher salt

3 cups flour, sifted

½ cup finely chopped smoked almonds (optional)

Preheat oven to 400°F.

Place blue cheese, butter, and cream cheese in bowl or mixer. Cream them together. Mixing by hand, add the rest of the ingredients, one at a time, until fully incorporated.

Turn the dough out on a floured board. Roll out to a medium-thin dough (about ¼-inch thick). With a sharp knife, cut the dough into ½-inch-wide strips. Twist each strip until it is a loose spiral from top to bottom and lay the spirals on an ungreased cookie sheet, not touching their neighbors.

Bake until strips are golden brown, 5-10 minutes. Remove to wire racks and let cool.

Store in tightly covered tins lined with wax paper until ready to serve.

1 8-ounce block cream cheese, softened

¼ cup sour cream

1 small bunch chives, washed and chopped, about 3-4

tablespoons (Reserve 1 tablespoon for garnish.)

2 cloves garlic, cleaned and minced

20 fresh basil leaves, washed and cut into thin strips

Pinch kosher or sea salt, to taste

1 pint cherry tomatoes, washed and dried

Make the filling by combining the first six ingredients in a bowl and stirring well. Place in a pastry bag fitted with a large star point, if desired. Otherwise, the filling can be spooned into the tomatoes. Set filling aside.

Using a sharp paring knife, cut a small slice off the bottom of a cherry tomato so that it will sit firmly on its tray without rolling around. Cut an X into the top of the cherry tomato with the same knife. Either use a watermelon baller to remove the pulp from the tomato, or squeeze it gently over a waste bowl to get the pulp out. Repeat with all the cherry tomatoes, laying them out in rows on the serving tray, ready to be filled.

Pipe the cream-cheese mixture into the prepared tomatoes, or spoon it, for a more rustic look.

Sprinkle finished dish with reserved chopped chives. Serve chilled.

1 pound fresh asparagus stalks, washed, tough stems cut away

¼ pound butter (if unsalted, add ¼ teaspoon salt)

Fresh cracked pepper, to taste

1 tablespoon fresh chopped parsley

Juice of one medium lemon

Place asparagus in a steamer basket. Place steamer basket into a large pot with about a half inch of boiling water in the bottom, and cover. Steam asparagus until bright green, but still a bit crisp, about 3-7 minutes, depending on the size of the asparagus.

While asparagus is steaming, melt butter in a small saucepan. Add salt, pepper, parsley, and lemon juice and whisk well. Pour into serving bowl.

Remove steamed asparagus. Place on oblong platter. Place the bowl of butter on one end of the platter with a small ladle for guests to pour it over their asparagus as they serve themselves.

Serve warm.

Two pounds fresh green beans, washed, ends and strings removed

1 pound good-quality smoked bacon, sliced

½ cup olive oil

3 cloves garlic, cleaned and minced

Preheat oven to 350° F.

On a sheet pan, cookie sheet, or jelly-roll pan (a large, flat pan with an edge sufficient to prevent the grease you’re about to make from running all over your nice, clean oven), divide the green beans in bundles of roughly 10-12 beans, with beans bundles laid out in parallel formation.

Wrap each bundle loosely with a slice of bacon, tying it on top with a simple knot and arranging the loose ends artistically.

In a bowl, whisk the olive oil and the garlic. Brush oil liberally over the green-bean bundles.

Bake until the bacon is cooked to taste and the green beans are warmed through, approximately 15 minutes.

Remove bundles to a serving platter, using a spatula. Serve warm.

2 pounds small red new potatoes, scrubbed, peels still on

1 cup sour cream

1 small bundle fresh chives, washed and chopped (about 4 tablespoons)

6 slices precooked bacon, crumbled

Kosher salt, to taste

Fresh ground black pepper, to taste

3 ounces good sharp Cheddar cheese, finely grated

Boil the red potatoes in enough water to cover until they are fork-tender, about 15-20 minutes. Drain the potatoes, and let cool enough that they are easy to handle.

Cut each potato in half. On the uncut end of each half, slice away a small amount of peel and flesh so the potato half will sit flat and securely on a platter. Using a melon baller or a spoon, scoop out the middle of the potato. Arrange the prepared halves on a broiler-safe serving tray.

Make the filling by mixing the sour cream, chives, bacon, and salt and pepper to taste. If the bacon is very salty, I often don’t add additional salt. Spoon filling into potato halves. Sprinkle with grated Cheddar cheese. At this point the tray can be set aside, or even refrigerated, until ready to cook.

Place under broiler until cheese begins to melt and filling begins to bubble, about 3-5 minutes.

Serve warm.

½ cup canola oil

¾ cup cornmeal (preferably stone-ground, but regular will work if you can’t find the good stuff)

1 cup flour

1 teaspoon baking soda

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon sugar

3 tablespoons cold butter

1 cup buttermilk

2 large eggs, beaten

½ cup grated Cheddar cheese (Sharp is what I prefer, but use a cheese you like eating.)

1 bunch chives, washed and chopped (about 4 tablespoons)

8 slices precooked smoked bacon, chopped into ¼-inch strips

Preheat oven to 400° F.

Put 1 tablespoon of canola oil into each well of a standard 12-cup muffin pan, and place muffin pan into oven to heat the oil.