Ingredients Jump to Instructions ↓

  1. 1 stick (1/2 cup) plus

  2. 1 tablespoon unsalted butter

  3. 1 lb baby spinach

  4. 1/2 lb feta, crumbled (scant 2 cups)

  5. 1/2 teaspoon freshly grated nutmeg

  6. 10 (17- by 12-inch) phyllo sheets, thawed if frozen

  7. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

  8. 4 scallions, white and light green parts only, cut into 1-inch lengths

  9. 6 shiitake mushroom caps, quartered

  10. 1/2 cup soy sauce

  11. 1/4 cup mirin

  12. 2 tablespoons kecap manis (sweet Indonesian soy sauce)*

  13. 2 tablespoons sugar

  14. 1 tablespoon minced fresh ginger

  15. 1 tablespoon Sriracha chile sauce

  16. 1 teaspoon minced garlic

  17. Vegetable oil, for brushing

  18. 3/4 pound grated parmesan cheese

  19. 1 tablespoon cornstarch

  20. 1 cup milk

  21. 1 cup chicken broth

  22. 1-1/2 tablespoons finely chopped chipotle chiles in adobo sauce

  23. 8 ounces cream cheese, cut into chunks

  24. Thick-cut bacon, cooked and cut into 1-inch pieces, for dipping

  25. Small new potatoes, boiled and halved, for dipping

  26. Gala apples, cored and sliced, for dipping

  27. Pretzel rods, for dipping

  28. 1 orange bell pepper

  29. 4 tablespoons unsalted butter, room temperature

  30. 2 teaspoons whole-grain mustard

  31. 2 teaspoons Dijon mustard

  32. 1/2 baguette or ficelle, cut into 1/4-inch-thick pieces

  33. 1/4 pound jumbo lump crabmeat, picked clean

  34. 1/2 celery stalk, strings removed, cut into 1/8-inch-thick slices

  35. 1/2 small carrot, peeled and cut into 1/2-inch-long matchsticks

  36. 1/2 teaspoon ground cumin

  37. 1/4 teaspoon ground coriander

  38. Salt and freshly ground black pepper, to taste

  39. 2 teaspoons extra-virgin olive oil

  40. 1 tablespoon white-wine vinegar

  41. 1 tablespoon fresh marjoram leaves, for garnish

Instructions Jump to Ingredients ↑

  1. I think you should stop whatever it is you're doing right now and call up some friends. We're in the middle of Hanukkah, it's almost Christmas, and the Winter solstice is Saturday night. There's no better time to host a holiday happy hour! Invite your loved ones over for some savory bites by the tree. Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

  2. Preheat oven to 375°F.

  3. Melt remaining 1 stick butter in a small saucepan, then cool.

  4. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

  5. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

  6. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

  7. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Thread each of 8 metal skewers with 3 pieces of chicken and 3 pieces each of scallion and shiitake.

  8. In a saucepan, combine the soy sauce, mirin, kecap manis, sugar, ginger, Sriracha and garlic; bring to a boil. Simmer over low heat, stirring, until slightly thickened, 8 minutes.

  9. Light a grill or preheat a grill pan. Brush the skewers with oil and grill over high heat, turning, until nearly cooked through, about 5 minutes. Brush the skewers with the sauce and grill, turning, until the chicken is cooked through and nicely glazed, about 3 minutes longer. Serve at once. In a bowl, toss together the parmesan cheese and cornstarch.

  10. In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm. Add the cream cheese and cook, whisking, until smooth, about 5 minutes.

  11. Bring to a simmer and add the parmesan mixture, a large handful at a time, stirring until smooth. Cook the sauce over low heat for about 5 minutes.

  12. Serve the fondue warm with the bacon, potatoes, apples and pretzel rods for dipping. Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.

  13. Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.

  14. Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.

  15. Place remaining ingredients except marjoram in a medium bowl, and toss to combine.

  16. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canapé with several marjoram leaves, and serve.


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