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FUN PARTY FOODS
Easy, Flavorful and Festive by Renée Loux
M
ake the most of being a host with party foods sure to wow guests. Combining classic con- cepts with tasty twists will satisfy any gourmet in search of a fabulous holiday buffet. Whether you are a year-round or seasonal party planner, these crowd- pleasing appetizers will make you the toast of the celebration circuit.
Butternut Squash Spread
with Baked Spelt Crisps A festive, flavorful spread perks up any table, and this one commands attention with its gorgeous golden color. Butter- nut squash is loaded with antioxidant vitamins A and C, carotenoid antioxi- dants, potassium and manganese. Plus, it is simple to make and serve. For an innovative use of leftovers, add 1 cup of vegetable broth or stock to 1 cup of the prepared recipe, mix well and warm up for a satisfying serving of smooth soup.
Yields: about 4 cups (dairy-free)
1 medium butternut squash (about 6 cups of cubes) 2 Tbsp olive oil
1 clove garlic, finely minced 1 tsp maple syrup (optional) 1 tsp finely grated ginger 2 tsp fresh thyme leaves (or 1 tsp dried thyme leaves)
1 tsp fresh rosemary, chopped finely (or ½ tsp dried rosemary) Sea salt and freshly ground black pepper to taste
42 Collier/Lee Counties
Peel squash, cut in half lengthwise and scoop out seeds with a spoon.
Cut into 1-inch cubes. Place in a medium-large saucepan and cover with filtered water plus 2 inches. Bring to a boil, and then reduce heat to simmer for 6-9 minutes or until tender and eas- ily pierced with a fork.
Drain liquid and let cool until comfort- able to handle. Reserve the liquid for other uses such as making a vegetable stock or watering houseplants.
Place cooked squash in a food pro- cessor with olive oil, garlic, ginger, thyme, rosemary, a scant teaspoon of sea salt and some freshly ground black pepper. Blend until very smooth. Sea- son further to taste with sea salt and pepper as needed.
Serve with crisps, crackers, whole-grain bread or crudité vegetables.
Store any leftovers in a sealed container in the fridge for up to 3-4 days.
Baked Spelt Crisps
Easy, homemade crisps are delight- fully crunchy and contain less oil than nearly anything available for purchase in a bag, plus the oil is of a high qual- ity. Spelt (an ancient variety of wheat) contains more nutrients and less gluten than standard wheat. Look for whole wheat spelt tortillas for optimum flavor, fiber and nutrition.
swfl.naturalawakeningsmag.com Yields: about 3 dozen crisps
4 spelt tortillas (9-inch), preferably made from whole wheat spelt Extra-virgin olive oil, as needed Pinch of sea salt and freshly ground black pepper
Preheat oven to 350° F.
Using a mister or pastry brush, mist or brush both sides of each tortilla with olive oil.
Stack the tortillas and cut the stack into 8 wedges.
Arrange resulting triangles in a single layer on baking sheets and sprinkle with sea salt and freshly ground black pepper.
Bake for 6-7 minutes, or until crisp and turning golden. Watch carefully after 5 minutes to avoid burning.
Let cool before serving; they get crispier as they cool.
Sweet Potato Rolls with Haricot Verts & Pecan Pesto
This party favorite is sumptuous enough to be considered a small plate entrée when served on a bed of wild
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