Three Appetizers

Party, party, party. So far this holiday season has been filled with a lot of parties for me and the Husband. We've been out almost every night (we even had a party today--Sunday), and I'm really starting to get tired!

In the midst of all of these festivities, I've been Christmas shopping (everthing's done!), writing out Christmas cards, wrapping presents, dog sitting for a friend's dog, dealing with snow, bracing myself for upcoming niece Nutcracker performances, extra freelance work, my regular crazy job stuff, extra dinner plans with friends, AND, OF COURSE trying to plan my own little party for Christmas Eve. Every Christmas Eve, I make a big formal sit down dinner for my parents, one of my brothers, his wife, and their three kids. So far, here's the menu, which of course is still evolving:

Crown roast of pork, with prune and rustic bread stuffing
Mashed potatoes
Cauliflower with goat cheese and prosciutto
Salad
Pull-apart onion rolls
Baked apples with vanilla ice cream

For an appetizer, I'm considering Smoked Salmon Pinwheels (see photo above), which were very popular at an engagement party that we threw for two friends a couple of months back. So, consider making any of the three appetizers listed here for your holiday bash, or to bring to one.

Oh, and before I give you the Pinwheel recipe, a note from my inner guilt: this recipe uses refrigerator dough. Yes, it's true. The daughter of Queen of All Things Made From Scratch (me) has "stooped" to using pre-made Pillsbury dough for a recipe. But, truthfully, I've made many, many variations on this recipe and people absolutely rave about them. So, there. Now that I have confessed, I wish you the best in making them.


Smoked Salmon Pinwheels
Makes 16 appetizers

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 tablespoon Dijon mustard
2 teaspoons honey
2 oz smoked salmon, finely chopped (1/2 cup)
2 tablespoons finely chopped red onion
2 teaspoons chopped fresh dill

1. Heat onion to 350 degrees. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.

2. In a small bowl, mix mustard and honey, spread over each rectangle. Top each with salmon, onion and chopped dill.

3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.


Cherry Tomatoes Filled with Goat Cheese
Serves 4

24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper

1. Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.

2. In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.

3. Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.


And, of course, let's not forget a good plate, filled with fresh mozzarella, sliced tomatoes, basil, and prosciutto, drizzled with extra-virgin olive oil, and lightly seasoned with salt and pepper. Thanks for my friend Mark, for actually putting the plate in the photo together!