I don’t know about you, but I’m ready to host holiday parties and gatherings. I’m looking forward to inviting several smaller groups of friends and family to our home in place of the traditionally large holiday gatherings we hosted pre-pandemic. I’ve started making a list of my go-to recipes and searching for a few new ones to add. I’m going to take advantage of the smaller guest list and use a few recipes that I normally avoid making for larger groups since they are a little labor intensive. I don’t mind the extra work if I’m only preparing a dozen, however five or six dozen consumes too much time. So here’s to celebrating smaller gatherings with fancier appetizers and wine, really great wine as always! Enjoy!

Spinach and Artichoke Stuffed Profiteroles

Yield: 2 dozen

Dip

• ¼ of an onion small dice
• 1 teaspoon chopped garlic
• 1 Tablespoon butter
• 12 ounce frozen chopped spinach thawed and patted dry
• 8 ounce artichoke hearts, canned, chopped
• 8 ounce heavy cream
• 1 teaspoon Worcestershire sauce
• 4 ounce parmesan grated
• Salt and Pepper to taste
• Tabasco sauce to taste

In large skillet, over med heat, sauté the onion and garlic in butter until tender without browning. Add spinach and sauté until hot. Add artichoke hearts, cream, Worcestershire and parmesan, mix well.  Reduce heat and let simmer to reduce and thicken, about 20 minutes. Transfer to shallow pan and refrigerate. When cool, place in a pastry bag with round tip and pipe into pate a choux dough (recipe below.)

Pate a choux

• 4 ounce milk
• 4 ounce water
• Dash of salt
• 4 ounce butter, cubed
• 6 ounce bread flour
• 8 ounce eggs

Bring milk, water, salt, and butter to a boil over medium heat, stirring constantly. Once butter has melted, add the flour all at once and stir vigorously to combine. Continue to stir until mixture form a mass and pulls away from sides of pan, about 3 minutes. Transfer to a stand mixer and beat on medium with the paddle to cool slightly. Add eggs one at a time beating until smooth after each. Dough will slide off paddle when ready.  Place in piping bag and pipe small round drops about the size of a tablespoon onto a parchment lined sheet pan. Bake at 350 for 45-60 minutes.

Butternut Squash Turnovers

Yield: 1 dozen

• 1/4 cup extra-virgin olive oil
• 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
• 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
• 2 garlic cloves, chopped
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground pepper
• One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
• 14 ounces all-butter puff pastry, thawed if frozen
• 3/4 pound fresh goat cheese (1 1/2 cups)
• 1 large egg, lightly beaten

Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork. Bake until golden brown, approximately 15 minutes.

German Onion Tart

Yield: 2 each 12 inch tarts

• 3/4 cup all-purpose flour
• 1 1/2 teaspoon active dry yeast
• 2 Tablespoons sugar
• 1 teaspoon salt
• 3 1/2 Tablespoon butter
• 2 eggs
• ¼ cup warm water, 110 degrees F
• 1 large sweet onion (such as Vidalia), thinly sliced
• ½ cup sour cream
• 1 teaspoon white pepper
• 2 teaspoons caraway seeds

Make the dough: Heat oven to 375 degrees F. Combine 1 cup flour, yeast, sugar, and 1/2 teaspoon salt in a large bowl. Melt 3 tablespoons butter and whisk it and 1 egg together in a medium bowl. Slowly pour the butter-and-egg mixture into the flour mixture while mixing with a wooden spoon. Add the water and continue mixing until a shaggy, wet dough forms. Mix in the remaining flour and transfer dough to a floured work surface. Knead for 10 minutes until smooth but still somewhat tacky. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume -- about 1 1/2 hours.

Make the onion topping: Place the onions and remaining butter in a large skillet and cook over medium-low heat, stirring occasionally, until golden brown. Cool completely. Whisk together the remaining egg, sour cream, white pepper, and remaining salt. Mix with the cooled onions.

Bake the tart: Punch down dough and divide it into 2 equal portions -- each about the size of a grapefruit. Press and stretch dough with fingertips to form 2 12-inch circles and crimp the edges to form a ring. Place the each of the dough circles on a parchment lined sheet pan and top each with half the onion mixture, leaving 1/2 inch free at the edges. Lightly sprinkle caraway seeds over tarts. Bake until golden brown and onion mixture sets -- about 15 minutes. Serve warm or at room temperature.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.