KELLEY SAYS: The holiday season is stressful enough, so anytime you can simplify things, you should. I wanted to come up with something easy, delicious and different, so I thought why not do a twist on a holiday classic, the venerable cheese ball.
BARRY SAYS: My mother makes a delicious version. In fact, one year I think I finished about two-thirds of one in a single day. I do not recommend that.
KELLEY: It is very good, but I thought doing bite-size versions might be kind of fun.
BARRY: You were once again correct. These were good, and I like the variety.
KELLEY: That was sort of the point. You can really try all kinds of things. The whole idea was do something different as bite-size morsels. Combine those with the thinly sliced steak with crackers and horseradish sauce, and the smoked salmon mini sandwiches, and it was a full meal for us, but it makes for a nice appetizer setup for a holiday gathering.
BARRY: It was a fairly rich meal, so I could see them working better as appetizers, but everything was delicious.
KELLEY: And easy.
Tenderloin Appetizers
1 tenderloin filet (you can upsize the tenderloin depending on the size of your party)
McCormick's Brazilian Steakhouse seasoning
Horseradish sauce (recipe follows)
Sprinkle the seasoning over the meat, and cook under the broiler at 400 degrees, rotating often until browned on all sides. (I wanted the meat rare, so it only cooked for 4-5 minutes.) Let cool, and thinly slice.
Serve with crackers and horseradish sauce.
Horseradish Sauce
2 tablespoons sour cream
1 teaspoon horseradish sauce
1/2 teaspoon mayonnaise
Chopped chives
Mix well and refrigerate until ready to serve.
Salmon Triangles
Pumpernickel cocktail bread
Smoked salmon
Thinly sliced cucumber
Capers
Chopped red onion
Fresh dill
Sour cream
Cut the bread into triangles, and place the ingredients on top.
Mini Cheese Balls
4 ounces goat cheese
4 ounces cream cheese
1/2 teaspoon all-purpose Greek seasoning
1/2 crushed red pepper
1/4 package spicy prosciutto spread
Chives, chopped
Crushed pistachios
Chopped dried cranberries
Pinch of Szechuan peppercorns
Blend goat cheese and cream cheese together, and divide in half.
To one half, add Greek seasoning, crushed red pepper and spicy prosciutto spread. Form into bite-size balls, then roll in chopped chives to cover. Place in refrigerator to cool.
Form the remaining mixture into balls, and roll in a blend of pistachios, cranberries and peppercorns.
Makes about 2 dozen mini cheese balls. Either recipe may be adjusted to taste.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.