Seasons greetings, friends!
With the holidays fast approaching, we draw upon old memories and seek to make new ones. Often, these memories are centered around hosting, which (in my opinion) is one of the most sincere ways to love others: welcoming guests into your home and serving them well. When you do it right, your guests leave feeling full … full from delicious food and full from your love.
I was recently gifted a first edition copy of Betty Crocker’s Guide To Easy Entertaining from Alison Lueker-Ritter, my dear friend and founder of Sun in my Belly. I’m a sucker for literature about hosting and society (see Emily Post’s Etiquette), and I’ve been devouring this book while daydreaming about the scenes described in this 1959 classic. I’m told that this book was a staple in its time, similar to a Martha Stewart these days (although, fun fact: Betty Crocker was not an actual person, but a fictional character created by General Mills).
This week, I decided to prepare one of the book’s quick-and-easy appetizers. Small bites and beverages are so important when entertaining because you want to anticipate your guests’ needs. After all, you never know what their day was like or what it took for them to make it to your gathering. I always assume my guests will arrive hungry and thirsty, so having a nosh and a sip ready upon arrival is a must! These little treats will satiate hanger and help buy you some time to tie up loose ends while your friends and family mingle.
CHECK OUT THIS PLAYLIST WHILE YOU’RE COOKING!
I’ll save the rest of my philosophies on hosting for another blog. Onto the recipe!
Deviled Cheese Filled Canapés
½ cup water
¼ cup butter
½ cup flour
Deviled Cheese Filling
1 cup grated American cheese
¼ tsp. Prepared mustard
3 tbsp. Mayonnaise
½ tsp. Worcestershire sauce
1 tsp. Grated onion
5 or 6 drops of Tabasco sauce
¼ tsp. Celery seeds
Before you turn on the oven, turn on the music. Here’s a special autumn-themed playlist curated by yours truly to enjoy while making this dish.
Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to a rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat for about one minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
On an un-greased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
While puffed pastries cool, combine all ingredients for the deviled cheese filling into a bowl and mix well.
Once pastries have cooled, slice each in half and fill with deviled cheese.
Platter, garnish with chopped herbs and serve!
I hope your Thanksgiving is filled with love and gratitude, wherever you are.
Happy Holidays, ya’ll.