Muffin Tin Chef by Matt Kadey (e book reading free .TXT) 📗

cups. It’s OK if the pancetta does not cover the cups entirely. Place the tin in a cold oven, turn the heat to 400°F, and bake until crispy, about 12 minutes. Let cool for several minutes before carefully unmolding, then place the cups directly on a wire rack lined with a paper towel to cool completely. Fill the cooled pancetta cups with the fig jam.

PANCETTA CUPS WITH FIG JAM, page 56

BITT Y BURGERS, page 58

BITTY BURGERS

If any appetizer in this book is going to impress, it’s gotta be these darlings. Have all the components ready when the cooked meat comes out of the oven to make assembly a breeze and to ensure you’re serving them warm. These tend to be two bites, so serve with cocktail napkins. Serves 12 F

1 large egg

1 pound lean ground beef or other red meat

1/4 cup bread crumbs

1 tablespoon grainy or Dijon mustard

2 teaspoons fresh thyme or 1 teaspoon dried thyme

1/2 teaspoon salt

1/2 cup shredded cheddar cheese (about 2 ounces)

4 whole-grain pocket pitas

1/2 cup roasted red pepper, sliced into 1-inch pieces

1/2 cup baby spinach or other green, sliced into 1-inch pieces

Preheat the oven to 375°F. In a large bowl, lightly beat the egg. Add the beef, bread crumbs, mustard, thyme, and salt. Mix gently with your hands. Divide the mixture among 24 mini muffin cups and bake until an internal temperature of 160°F is reached, about 12 minutes. Remove the pan from the oven, top each burger ball with cheese, and bake for 1 minute more. Let cool for about 5 minutes before unmolding.

Slice a pita in half and then run your knife along the insides of each half to separate the lower and upper parts of the pita to create four total pieces. Slice into 1 x 2-inch pieces. Repeat with the remaining pitas. To assemble, place each mini burger on a pita slice and top with roasted red pepper and spinach. Place another pita slice on top and press a toothpick through to the bottom.

PIZZA BITES WITH MARINARA SAUCE

These addictive little things are sure to be a star on the hors d’oeuvres table. I’ve provided a simple yet highly flavorful recipe for marinara dipping sauce, but store-bought will certainly do if you’re in a time crunch. Serves 6 to 12 F

Pizza Bites:

3/4 cup whole wheat pastry flour or spelt flour

2 teaspoons fresh oregano or 1 teaspoon dried oregano

2 teaspoons fresh thyme or 1 teaspoon dried thyme

3/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

3/4 cup low-fat milk

1/2 cup shredded cheddar cheese (about 2 ounces), preferably sharp

1/2 cup shredded mozzarella cheese (about 2 ounces)

3/4 cup finely chopped pepperette or pepperoni, hot or mild

Marinara Sauce:

1 pound plum (Roma) tomatoes, quartered

4 garlic cloves, chopped

2 tablespoons balsamic vinegar

1 tablespoon fresh oregano or 1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons extra-virgin olive oil

For the Pizza Bites: In a large bowl, stir together the flour, oregano, thyme, baking powder, and salt. In a second large bowl, lightly beat the egg. Stir in the milk, cheddar cheese, mozzarella cheese, and pepperette or pepperoni. Add the wet ingredients to dry and stir gently. Divide the mixture among 24 mini muffin cups and bake until puffed and golden, about 15 minutes.

For the Marinara Sauce: Place the tomatoes, garlic, vinegar, oregano, salt, and pepper in a blender or food processor and puree until smooth. Pour the mixture into a saucepan and stir in the olive oil. Bring to a boil over high heat, reduce the heat to low, and maintain a strong simmer until slightly thickened, about 30 minutes. Serve with the pizza bites.

PRETZEL ROUNDS WITH HONEY MUSTARD DIPPING SAUCE

If you’re looking for a perfect nibble for the big game, both sports fans and non-enthusiasts alike will snatch up these pipsqueak pretzels. Serves 6 to 12 V, F

Pretzel Bites:

3/4 cup plus 2 tablespoons lukewarm water (105 to 115°F)

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon coconut palm sugar or other granulated sugar

1/2 teaspoon salt

1 cup whole wheat flour (preferably not pastry)

1 cup all-purpose flour

2 tablespoons yellow cornmeal

2 tablespoons baking soda

1 large egg beaten with 1 tablespoon cold water, for egg wash

1 teaspoon coarse salt

Mustard Sauce:

1/2 cup low-fat plain yogurt

2 tablespoons yellow mustard

1 tablespoon honey

For the Pretzel Bites: In a large bowl, stir together the water, yeast, sugar, and salt. Let stand until the yeast has dissolved, about 5 minutes. Add the whole wheat flour, all-purpose flour, and cornmeal and stir until the dough begins to come together. If it’s too crumbly, add an additional tablespoon of water. Place the dough on a floured work surface and knead until smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, it’s ready for rising. Place the dough in a large bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.

Preheat the oven to 400°F. Divide the dough into 24 equal rounds. Fill a large saucepan one-quarter full of water, add the baking soda, and bring to a boil. Add half of the dough rounds to the water and boil for 1 minute. Using a slotted spoon to drain off any excess water, remove the boiled dough pieces. Repeat with remaining dough rounds. Place the rounds in 24 mini muffin cups, brush each with egg wash, and sprinkle the tops with coarse salt. Bake until golden brown on top, about 15 minutes. Let cool for several minutes before unmolding.

For the Mustard Sauce: Place the yogurt, mustard, and honey in a small bowl and whisk until combined. Serve with the pretzel bites.

MINTED AVOCADO CUPS

Crunchy