January Supper Club - Mini Food

In January, we met at Audra's house for a mini food dinner.

I (Audra) made mini chicken pot pies and tomato-basil sliders.

Mini Chicken Pot Pies

http://allrecipes.com/Recipe/Mini-Chicken-Pot-Pies 

Makes 10 mini pies

Ingredients

• Vegetable cooking spray
• 1 1/2 cups cubed cooked chicken
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 cup shredded Cheddar cheese
• All-purpose flour
• 1 (12 ounce) package refrigerated biscuits 

Directions

1. Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
2. Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
3. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.

 Tomato-Basil Sliders



http://allrecipes.com/Recipe/Tomato-Basil-Sliders 
Makes 12 sliders






Ingredients

• 1 pound extra-lean ground beef (I used ground turkey)
• 1/3 cup dry bread crumbs
• 1 (10 ounce) tub PHILADELPHIA Tomato & Basil Cooking Creme, divided (I used tomato and basil Laughing Cow cheese wedges)
• 2 cups loosely packed baby arugula
• 12 mini hamburger buns (I used dinner rolls)
• 12 grape tomatoes

 Directions

1. Heat barbecue to medium-high heat.
2. Mix meat, bread crumbs and 1/2 cup Cooking Creme; shape into 12 (1/2-inch-thick) patties.
3. Grill 3 to 4 min. on each side or until done (160F).
4. Place arugula on bottom halves of buns; top with burgers and remaining Cooking Creme. Cover with tops of buns. Garnish with tomatoes.

I (Dani) made Little Sweet Potato Latkes and Tiny Potato Salad Bites both from Tiny Food Party by Teri Lyn Fisher and Jenny Park

Tiny Potato Salad Bites

Makes 24

1 lb baby red potatoes, quartered ( I used Sweet Potatoes)
2 Tbps unsalted butter
1 medium yellow onion, thinly sliced (about 2 cups)
½ tsp sugar
½ cup mayonnaise (I used greek yogurt)
¼ cup whole grain mustard
1 tbsp apple cider vinegar
salt and pepper to taste
1 cup crumbled bacon, plus more for garnish (from about 9 strips)
2 green onions, thinly sliced, plus more for garnish
2 tsp crushed red pepper flakes
24 wonton wrappers for wonton cups

Cook until the potatoes are fork-tender, 15-20 minutes. Drain and place in mixing bowl.

Caramelize the onions—melt the butter in a skillet over medium-high heat, add onions and sauté for 3 minutes. Reduce heat to low and sprinkle sugar and 2 tablespoons water over the top. Stirring frequently, cook onions for 35-40 minutes or until they have wilted and are sweetened. Transfer to a cutting board, chop roughly and add to potatoes.

In a small bowl, whisk together greek yogurt, mustard and vinegar. Season with salt and pepper. Pour over potatoes and gently stir. Add the remaining potato salad ingredients and carefully fold together until fully combined. Refrigerate until cool. Heat oven to 350 degrees. Coat the inside of a nonstick mini-muffin cup with cooking spray. Nestle 1 wonton wrapper into each muffin cup and lightly spray each wrapper. Bake for 6-8 minutes, or until crisp and golden brown. Remove the cups from the pan, transfer to a cooling rack and let cool completely. To serve scoop 2 tablespoons of potato salad into each cup. Garnish with green onions and crumbled bacon.

Little Sweet Potato Latkes
makes about 30 latkes

1 sweet potato, peeled and coarsely grated (about 1½ cups)
3 green onions, thinly sliced
1 shallot, minced
1 garlic clove, minced
3½ tablespoons all-purpose flour
1 egg, lightly beaten
Salt and pepper to taste
¼ cup vegetable oil
2/3 cup crème fraiche

Place grated sweet potato between 2 sheets of cheesecloth; grasp ends of cheesecloth and twist to extract as much liquid as possible. In a large mixing bowl, toss drained sweet potato with green onions, shallots and garlic. Sprinkle flour over the mixture and fold to combine. Stir in egg until fully incorporated. Season with salt and pepper. Heat oil in a cast-iron skillet over medium-high heat. Drop dollops of batter, about 2 tablespoons each, into the hot skillet and fry on each side for 2 to 3 minutes, until golden brown. Drain latkes on paper towels. Top each with a small dollop of crème fraiche or serve it on the side as a dipping sauce.



Kim made

Katharina made

Lauren made Stracciatella, which is an egg drop and spinach soup. I (Lauren) served them in bread bowls that I made from Sourdough dinner rolls.

Stracciatella with Spinach

Linda Meyers at Food and Wine (http://www.foodandwine.com/recipes/stracciatella-with-spinach)

TOTAL TIME: 15 MIN

SERVINGS: 8

"My grandmother felt that cooking was her life. She used to come over and whip up a batch of stracciatella," says Linda Meyers of this classic Italian chicken soup with spinach and delicate bits of egg. "Tasting it brings back all these memories of her."

3 large eggs
1 tablespoon chopped parsley
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 quarts chicken stock
1 1/2 cups baby spinach leaves

1. In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper. Stir in the 1/2 cup of grated cheese.
2. In a large saucepan, bring the stock to a boil over moderately high heat. Vigorously whisk in the eggs, then stir in the spinach.
3. Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes. Remove from the heat and season with salt and pepper.
4. Ladle the soup into small bowls and serve with more cheese.

I (Rebecca) made layered Lemon Cheesecake Parfaits in shot glasses.

I made up this dessert as a I went along, using lightly sweetened whipped cream cheese, graham cracker crumbs and lemon curd and topped the dessert with a small dollop of sweetened whip cream. The quantities I used to fill 8 shot glasses are:

• 8 oz light (neufchatel) cream cheese, softened and whipped with a couple pinches of sugar 
• 1 jar lemon curd 
• 2 low fat graham cracker sheets, crushed 
• 1/2 cup whipped cream, lightly sweetened

Layer the ingredients as you please in the the glasses.  I started with graham cracker crumbs on the bottom, then cream cheese, lemon curd, cream cheese, graham cracker crumbs and finished with lemon curd and a dollop of whipped cream.  It's easier to get the ingredients into the glasses if they are at room temperature, but you may want to chill the dessert for an hour or so before serving.