Showing posts from December 25, 2011

New Year's Finger Food Recap

This time I really mean it!  I'm taking a few days off to give my typing fingers and toes a little rest.  But before I do, here are a few easy dairy, meat and parve last-minute suggestions (in no particular order) for your New Year's  parties:   
Potato Latkes  -- make them in advance.  And a little smaller.  Do not place on paper towels to absorb excess oil.  Just lay them in a single layer on a cookie sheet, freeze then bag 'em.  Just before serving, pop (still frozen, but out of the bag) in a 350F oven for 15-20 minutes.  Serve with apple sauce (parve), or with a dab of sour cream (dairy) and budget-blowing caviar.  Don't say you've OD'ed on latkes during Chanukah.  That's so last week.
Lazy Pizza (dairy) -- assemble a few hours in advance and store in fridge. Just before serving, pop in a 350F oven for 5-10 minutes or until cheese melts and becomes barely brown.  Cut into quarters for dainty-ish servings.
Curried Chicken Salad Tea Sandwiches (meat) 

Pretzel Frankfurter Rolls

My new assignment this month as a member of the Secret Recipe Club, which I chose to accept, was to make a recipe from Comfy Cuisine and write about it.  Patti has quite a number of mouth-watering recipes on her blog, but it didn't take long to zero in on her Pretzel Sandwich Rolls.

I first ate a roll of this type at a deli while visiting theDaughter.  The idea of a frank in a soft pretzel roll sounded a bit strange, but she assured me that it was quite awesome and that I absolutely had to try it.  Since theDaughter ordered a chicken sandwich, I was at first a bit suspicious, but she was right on the money.  Awesome, totally!  That's Valley Girl-speak for "extremely delicious!"

So when I saw Patti's recipe, I just had to make them doggy-style frank-friendly.

 Don't those slashes look fancy-schmancy?  Besides being pretty, there are real reasons for slashing the tops of breads.   According to Epicurious and BreadSecrets, back in the day when bakers used commun…