I brought a new book not too long ago that is the work of chef / author Peter Callahan, named “Bite by Bite”. He hosts parties for celebrities and his menus consist of deconstructed classic dishes that are all bite size. I thought these are the perfect size h’orderves and appetizers for your new year party. So here’s a couple of simple recipes from the book.
Eggs and Bacon
6 large eggs
3 tablespoon sour cream
1 tablespoon unsalted butter
Coarse Salt and freshly grounded black pepper
24 bacon cups (see below)
2 tablespoons finely chopped fresh chives
In a medium bowl, lightly beat the eggs and 1 tablespoon of the sour cream until smooth. In a edium nonstick skilet, melt tbutter over medium heat. Add the eggs, season with salt and pepper, reduce the heat to medium low, and cook, stirring occassionally, until the eggs have set into large fluffy curds, 2-3 mins. Taste for seasonning and add more salt and pepper as needed.
Divide the eggs among the bacon cups, sprinkle with the chives, and finish each with a dot of sour cream.
For the bacon cups
2 pounds thin cut bacon
Non stick pan spray
Preheat oven to 350 F. Turn a mini muffin pan upside down and lightly coat the bottom with nonstick pan spray. Crisscross 3 slices of bacon over each upturned cup, and then place another mini muffin pan on top so that the bacon slices are compressed betweeen the 2 pans. Place the plans on a rimmed backing sheet and bake until the bacon cups are crisp and browned, about 20 mins. Remove the baking sheet from the oven and set aside to cool completely.
Lift off the top pan, carefully removed the bacon cups from the bottom pan and place them on a paper towel lined baking sheet to drain, wrong side up.