Two Holiday Appetizers For The Best Party Ever
Cheesy Scalloped Potato & Ham Stacks
Ingredients:
Cooking spray
3/4 cup finely shredded Parmesan
1/3 cup half-and-half
1 Tbsp. chopped fresh thyme
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
1 1/2 lb. russet potatoes (about 5 small), unpeeled, sliced into 1/8"-thick rounds
6 oz. sliced deli ham, cut into 2" squares
1 cup shredded orange or yellow cheddar
Chopped fresh parsley, for serving
Directions:
Step 1: Arrange a rack in the center of the oven; preheat to 350°. Spray a standard 12-cup muffin tin with cooking spray.
Step 2: In a large bowl, whisk Parmesan, half-and-half, thyme, garlic powder, salt, pepper, and paprika. Add potatoes and toss until coated.
Step 3: To create potato stacks, place 2 potato slices in each prepared well, then top each with a ham square. Repeat 4 times with potatoes and ham. Top each with 1 potato slice to finish. Whisk the remaining Parmesan mixture and pour over and around the potato stacks. Tightly cover the pan with foil.
Step 4: Bake stacks for 35 minutes. Uncover, sprinkle cheddar on top of and around potatoes, and continue to bake until cheese is melted and starting to brown around the edges, 10 to 15 minutes more. Let cool in the pan 5 minutes.
Step 5: Using an offset spatula, transfer stacks to a platter. Top with parsley.
Spinach-Artichoke Christmas Tree Skewers
Ingredients:
1 (10-oz.) bag frozen spinach, thawed, liquid squeezed out
6 oz. cream cheese, softened
1 cup shredded mozzarella
3/4 cup canned artichoke hearts, drained, chopped
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
All-purpose flour, for surface
2 sheets frozen puff pastry (from a 17.3-oz. box), thawed according to package directions
12 skewers
6 slices Provolone
Directions:
Step 1: Preheat oven to 400°. Line 2 baking sheets with parchment. In a large bowl, combine spinach, cream cheese, mozzarella, and artichokes; season with salt, black pepper, and red pepper flakes.
Step 2: On a lightly floured surface, roll puff pastry sheets to a 15" x 12" rectangle about 1/8" thick, trimming if needed.
Step 3: Spread spinach mixture in an even layer on one pastry sheet. Top with the other pastry sheet, lightly pressing to adhere. With the long end facing you, cut out 12 (1"-thick) strips.
Step 4: Working one strip at a time, fold the dough back and forth in a zig-zag motion, with each layer getting narrower than the last, to create a tree shape. Arrange filling side up. Skewer each tree from the bottom and through the top, making sure about 1/2" of the skewer shows at the top. You may have to separate the layers after skewering so they aren’t smushed together. Arrange on prepared sheets.
Step 5: Bake the trees until the puff pastry is golden brown, 25 to 30 minutes. Let cool slightly.
Step 6: Stack 2 slices of Provolone. Cut out small stars with a small cookie cutter or paring knife to get 4 stars; repeat with the remaining Provolone. Carefully skewer stars onto the top of trees.
