Small bites for Christmas parties, brunches, or New Years

Small bites for Christmas parties, brunches, or New Years entertaining
By Chef Josh Haynes, Whole Foods Market - Mtn. Brook

Smoked Salmon Latkes
Makes 16 appetizers (serves 3-5 people as part of an appetizer spread)

3 Yukon gold potatoes
8 oz. Ducktrap-brand Smoked Salmon (exclusive to Whole Foods Market)
4 oz. Crème fraiche or sour cream
2 oz. Salmon roe (large red caviar)
1 Meyer lemon or horseradish to taste, optional
Salt and pepper, to taste
Chives, cut into ½" batons
Canola oil

Peel and grate the potatoes, and season them with salt and pepper. Let them rest for 10 minutes, then stir the mixture to recombine any liquid that they might emit. Meanwhile, lightly whip the crème fraiche with a bit of meyer lemon juice and zest or horseradish, if desired. Over medium heat, add enough oil to coat the bottom of a non-stick pan and fry tablespoons of the potato mixture until browned and crisp on both sides. Top each latke with a slice of smoked salmon, a dollop of crème fraiche, a few chive batons and salmon roe.


Buddha's Hand Marmalade Cookie Bites
Makes 35 appetizers (serves 6-8 as part of an appetizer spread)

365 Everyday Value Organic Sugar Cookies
8 oz. Whole Foods Market Mascarpone cheese
1 recipe of Buddha's Hand Citron Marmalade (recipe below)

Spread each cookie with mascarpone, and top with a small spoonful of Buddha's Hand citron marmalade. Alternatively, apply the mascarpone/citron combination on scones, shortbreads, etc.

Buddha's Hand citron marmalade
Makes 16 oz.

1 medium Buddha's Hand Citron
2 cups sugar
3 cups water
Juice of 1 lemon, preferably Meyer lemon

Grate the entire Buddha's Hand citron; it should yield about 2 cups grated fruit. Combine the grated fruit, sugar, and water in a non-reactive saucepan and bring to a boil. Reduce to a simmer, add lemon juice, and cook until the mixture is reduced and beginning to thicken. To test if it is done, chill a plate in the refrigerator or freezer, and swipe a small spoonful across the plate. It should gel, and be thick without being syrupy. Allow it to cool slightly, then pour into clean mason jars. It will store for several weeks refrigerated, or it can be canned properly for longer storage.

GDA Cooking - December 22, 2010