A Bite to Remember (continued)
From sozzled celery to chicken "faux gras," these holiday hors d'oeuvres will sparkle at seasonal soirees.
Olive Pastries
Ingredients:
• 1 cup all-purpose flour, plus extra for dusting
• 11 tbsp. (1 stick plus 3 tbsp.) unsalted butter
• 2/3 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 40 olives stuffed with pimientos
Directions:
1. In a mixing bowl, combine flour and butter until mixture resembles bread crumbs. Mix in cheddar and Parmesan and knead lightly till mixture comes together. Form into 2 logs, each about 8 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Unwrap and slice each log into 20 pieces. Take a piece and push an olive into its center, making sure the pastry surrounds the olive and there are no gaps. Flour your hands and roll the olive-encased pastry into a ball; put on an ungreased baking sheet. Repeat process with the remaining pastry and olives. Chill in the refrigerator for at least an hour. (Can be made a day ahead up to this point and held in the refrigerator.)
3. Preheat the oven to 425°F. Put the baking sheets on the middle shelf of the oven and bake until pastries are light golden, about 10 minutes. Makes 40.
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