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1. Chevre Champignons Mushrooms Stuffed with Goat Cheese, Spinach, and Bacon

2. Seashells Chipotle-Rock Shrimp Salad with Corn and Red Peppers in Tortilla Cups

3. Strata Frittata Baked Eggs with Ham and Swiss Cheese

4. Pepperoni Pinwheels Puff Pastry with Pepperoni, Gruyere, and Honey Mustard

Book Description

If your party planning has you paralyzed by visions of serving pimiento loaf paired with the Pi˜a Coladas, fear not. Sophisticated help is on the way with Cocktail Food, a collection of 50 intriguing, anything-but-ordinary hors d'oeuvres compiled and tested by sisters Mary Corpening Barber and Sara Corpening Whiteford, with collaborator Lori Lyn Narlock.

... (more)

Cocktail Food: 50 Finger Foods With Attitude

Authors: Mary Corpening Barber,Sara Corpening Whiteford,Sara Corping Whiteford

Date: August 1999

ISBN: 0811824187

Publisher: Chronicle Books

Hardcover

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These delectable little squares have qualities of both a strata and a frittata. This recipe is similar to a strata in that it is, in essence, a one-dish egg casserole with the addition of bread. We have reduced the amount of bread that links this recipe to the frittata, a cooked egg dish that resembles an omelette. At any rate, you say strata, we say frittata…both words loosely describe this rustic source of comfort food.

Yield: 25 Squares

• Butter for baking dish

• Flour for baking dish

• 1 tablespoon bacon grease or olive oil

• 1 1/2 cups finely chopped onions

• 1/4 teaspoon kosher salt

• 1/4 teaspoon pepper

• 5 large eggs

• 1 cup (about 6 ounces) chopped ham

• 3/4 cup grated Swiss cheese

• 1/3 cup cream

• 1/4 cup dried bread crumbs

• 3 tablespoons chopped fresh chives

• 1 teaspoon chopped fresh rosemary

• 3/4 teaspoon chopped dried sage

1. Preheat the oven to 325 degrees F.

2. Coat the sides and bottom of an 8-by-8-by-2 1/2-inch glass baking dish with butter and flour.

3. Heat the bacon grease in a medium nonstick skillet over medium heat. Add the onions and season with the kosher salt and 1/8 teaspoon of the pepper. Cook the onions until tender, 8 to 10 minutes.

4. Beat the eggs in a medium bowl. Add the onions, ham, cheese, cream, bread crumbs, 2 tablespoon of the chives, rosemary, sage, and the remaining 1/8 teaspoon pepper and stir to mix well.

5. Pour the egg mixture into the prepared dish and sprinkle the remaining 1 tablespoon chives over the top. Bake until the mixture has set (is firm in the center), 35 to 45 minutes. Place on a rack to cool. Trim the outside edges. Cut into 25 squares. Place on a baking sheet and cover with foil. Reheat for about 5 minutes before serving.

Do-ahead tip: The egg mixture can be baked up to 2 days in advance and refrigerated, or frozen up to 1 week in advance. Let thaw. Cut and warm as directed.

More From This Book:

1. Chevre Champignons Mushrooms Stuffed with Goat Cheese, Spinach, and Bacon

2. Seashells Chipotle-Rock Shrimp Salad with Corn and Red Peppers in Tortilla Cups

3. Strata Frittata Baked Eggs with Ham and Swiss Cheese

4. Pepperoni Pinwheels Puff Pastry with Pepperoni, Gruyere, and Honey Mustard

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