Quick cocktail party appetizers #1 — Tartlets and Bourbon

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So I’ve been a little preoccupied lately (and that’s why, but that’s because I’ve been busy planning a cocktail party).  But I’m back now and these are some of the things that I came up with.  I wasn’t sure what to serve even got some suggestions from other bloggers like The Breakfast Bachelor (I ran out of time to make his suggestion of Rosemary Sweet Potato Fries).  Since it was a cocktail party I wanted to do things that were easy to eat — finger foods, really.  Here’s what I had decided on serving (in addition to 2 big main course type things [pulled pork sandwiches and tater tot casserole] which I hope to discuss soon) — smoked salmon tartlets, leek and artichoke tartlets, double cheese napoleons, salami crisps, endive with herbed goat cheese, chocolate dream cake — black forest variation, Deviled Eggs, gougère, and Kale – radish – fennel salad.  Unfortunately I don’t have pictures for everything, but I do for most things.

Alright so it wasn't a cocktail party -- it was a bourbon tasting. This is what we had. And I am aware that Rye is not Bourbon.

Here, I’ll focus on the tartlets.  These are easy and quick to make.  If you follow me on Facebook, you’ll already know how to make the shells (so visit me on Facebook).  But since that includes only 13 of you, I will go over it here.  This idea I adapted from Martha, but she used mini cupcake pans and cut the wrappers into small circles.  I don’t bother with cutting and I use a standard cupcake / muffin pan.

Such a quick step. These can last on the counter in an airtight container for about 2 weeks or in the freezer for 2 months or so.

Here’s what you need:

  • one package wonton wrappers (square or round), mine had 4 dozen in it
  • vegetable oil

1.  Preheat oven to 350 degrees F.  Brush both sides of the wrapper with oil and stuff it into the cups of a muffin tin.

2.  Bake for between 8 – 10 minutes until golden.  If you use a darker pan, it will darken faster.  Allow to cool on a rack before filling.

Artichoke and Leek Tartlets.

For the artichoke and leek tartlets:

This is a quick and easy version of an artichoke and leek lasagna that I make.  Here’s what you need:

  • 4 leeks
  • 1 jar marinated artichoke hearts; chopped, drained, and rinsed
  • salt & pepper, to taste
  • 2 – 3 T. olive oil

1.  Cut leeks in half lengthwise and then cut into 1/4 in slices.  Soak those in water to make sure that you clean out any sediment and then spin it dry.

2.  Heat the olive oil in the pan and add the dried leeks.  Stir to coat; add salt and pepper.

3.  Cover and cook for five minutes on medium heat.  Uncover and raise the heat to medium high and sauté for about 10 minutes or until tender.  Add the artichokes off the heat and allow mixture to cool.

4.  Spoon into prepared wonton cups.

Smoked Salmon Tartlets. I probably could've sliced to pickle thinner but they still tasted good.

For the smoked salmon tartlets:

No real recipe here.  I just made a batch of my smoked fish spread #1, but omitted the capers.  Instead I put slivers of pickle on top.  It would have been better if I used cornichons, but I don’t normally have those in my fridge.  Besides, those are just small pickles anyway.

The tartlets went quick. Good thing I had lots of extra shells.
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11 thoughts on “Quick cocktail party appetizers #1 — Tartlets and Bourbon

    elitrope said:
    March 14, 2012 at 12:52 pm

    Those look amazing! Not sure if I have the patience to make the cute cups, but maybe with a bottle of bourbon in hand…

      Jereme's Kitchen responded:
      March 14, 2012 at 1:08 pm

      cups take like 10 minutes to make. maybe more if you’re drinking bourbon

        elitrope said:
        March 14, 2012 at 1:56 pm

        You have a point there. I’ll have to give these a whirl.

        Jereme's Kitchen responded:
        March 14, 2012 at 2:03 pm

        i suggest having some bourbon first and then seeing what to do from there 🙂

    thehungryartist said:
    March 14, 2012 at 2:03 pm

    Love the idea of using wonton wrappers this way. So much easier than baking easier than baking pastries!

      Jereme's Kitchen responded:
      March 14, 2012 at 2:31 pm

      i luv not having to worry about making a dough

    Rufus' Food and Spirits Guide said:
    March 14, 2012 at 2:21 pm

    A Bourbon tasting? Awesome. The appetizers look great too.

      Jereme's Kitchen responded:
      March 14, 2012 at 2:30 pm

      of course, i was more interested in the bourbon! but the food is good to settle the stomach 🙂

    filingawaycupcakes said:
    March 14, 2012 at 10:17 pm

    Gorgeous! Very perfect for my friends.

    cathyo said:
    March 23, 2012 at 5:50 pm

    the artichoke and leek tartlets look amazing….and seem simple enough that I could make them!

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