Everyone needs a good appetizer recipe in their back pocket, right?  For party food, I am currently enamored with things that can be picked up and popped in the mouth rather than things that require a plate and a fork.  I have done three parties in the last six months (one was mine, two I catered) where only finger food was served.  I made a different version of this Pissaladière for two of those parties, but this one is even easier and less messy.

The first time I made these mini tartlets was for my rehearsal dinner just over seven years ago.  Randy and I had both been married before and we had both had the big fat wedding the first time around.  We decided to do something very small and personal and to have the wedding on Lopez Island which, if you read this site, you  know is very near and dear to my heart.  A small group of friends and our families caravaned over on ferries to spend the weekend with us on the island.

We had the rehearsal dinner at our family’s little house.  I use the term “rehearsal dinner” lightly because there was no rehearsal.  Our wedding was non-traditional and informal so there was no need to rehearse anything.  We had no attendants and we had a Universal Life Minister ferry over from another of the islands to marry us.  My dad did not walk me down the aisle (Randy did) and we asked that everyone contribute a heart gift – something to share with us from their heart.  Some people read the vows from their own weddings, my sister-in-law did a Nepalese love dance, a friend impersonated Dr. Ruth, and my brother Michael read an old passage from his journal about how much he loved his sister.  Everyone cried at that one.

Anyway, the night before the big night, everyone came to our house for a dinner cooked by me.  I remember all the appetizers but I have no memory of what I served as a main course.  I was a good cook then – I am a much better and more organized cook now.  Still, I did pretty well.  I got everything up there without leaving anything behind.  I was smart enough to out-source dessert to a very good baker, and we had plenty of wine and beer.  I loved these mini onion tartlets and can’t believe it has taken me theses many years to make them again.

One Year Ago: Poblano-and-Cheddar-Stuffed Portabello Mushrooms (This is a favorite of mine.)

Petites Pissaladieres
Adapted from Gourmet
Makes 36 tartlets

1 frozen puff pastry sheet (from a 17 1/4-oz. package), thawed
3 tbsp. olive oil
1 large onion, halved lengthwise and cut crosswise into 1/8-inch thick slices
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped fresh thyme, plus more for garnish
1/4 cup Kalamata olives, pitted and very thinly sliced lengthwise

Preheat oven to 400°F.

Roll out puff pastry on a lightly floured surface into a 12 1/2-inch square, then trim the edges to form a 12-inch square.  Prick sheet all over with a fork.  Cut into 36 (2-inch) squares and and transfer to 2 baking sheets lined with parchment paper.

Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until puffed and golden, 12 to 15 minutes total.  Transfer to racks to cool until just warm.

While pastry is baking, heat 2 tbsp. olive oil in a large skillet until hot but not smoking, then cook the onion with salt and pepper stirring occasionally, until golden brown, about 20 minutes.  Stir in the thyme half way through cooking time.

Lightly brush tops of pastry squares with remaining tablespoon olive oil.  Make a small indentation in center of each square with your finger, then top each with 1 teaspoon onion mixture and a few olive slivers.  Sprinkle squares with fresh thyme.

(Pastry squares can be baked 1 day ahead, cooled completely, and kept in an airtight container at room temperature.  Reheat in a 350ºF oven 6 minutes before topping.  Onion mixtures can be made 1 day ahead and chilled, covered.  Reheat over moderate heat, stirring, until heated through, about 10 minutes.)

This past summer, I betrayed my vegetarian sensibilities and made shrimp for a party.  I mentioned that I also made mini-crab cakes.  No, I did not get a picture of them, I never even got them out to the buffet table.  People kept roaming into the kitchen and stealing them off the platter so that literally, not a single one was left once I finished all my prep.  I think that is the sign of a good recipe.

When we threw that party, our babysitter Catherine came to help us out with the boys.  She had recently asked me to cater her 30th birthday party and she was scouting out the food table for ideas.  She was one of the crab cake thieves and told me that no matter what else I made, she wanted these crab cakes on the menu.

It feels a little strange to be writing about a food that I have not tasted.  It’s one of the reasons I never make meat, aside from a couple of seafood items a few times a year.  People always ask me if I cook meat for my husband or made it for my clients.  For me, it’s not really an option.  I want to be able to taste what I am making, to make sure it is seasoned properly, to make sure I like the food, to asses whether or not I would make it again.

But here is the thing.  People like crab.  People like crab cakes.  This is an easy recipe and it can be made in advance.  I know enough about cooking to know that these would taste good and judging from the disappearing-off-the-platter vanishing act, they do.  Yes crab is expensive, but this recipe only calls for 6 ounces and the yield is 24 appetizers.  The rest of the ingredients are relatively cheap and might possibly be in your house right now.  If you need a holiday appetizer winner, these are a good choice.  Or so I am told.

One Year Ago:  Bulghur and Green Lentil Salad with Chickpeas, Pumpkin Whoopie Pies

Mini Crab Cakes
Adapted from Bon Appétit
Makes 24

8 ounces cream cheese, room temperature
3/4 cup grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 1/2 tsp. grated lemon peel
4 tsp. plus 2 tbsp. chopped fresh chives, divided
1/4 tsp. kosher salt
Large pinch cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Using electric mixer, beat cream cheese in medium bowl until smooth.  Add 1/4 cup Parmesan and egg; beat to blend.  Beat in sour cream, lemon peel, 4 tsp. chopped chives, salt and cayenne pepper.  Fold in crabmeat.  (Can be made one day ahead.  Cover and chill.)

Preheat oven to 350°F.  Generously butter 1 large or 2 small mini-muffin pans.  Toss panko, 1/2 cup Parmesan cheese, and 2 tbsp. chopped chives in small bowl.  Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened.  Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust.  Spoon 1 generous tablespoon crab mixture into each cup.  Sprinkle rounded teaspoon of panko mixture over (some may be left over).

Bake crab cakes until golden on top and set, about 30 minutes.  Cool in pans 5 minutes.  Run knife around each cake and gently lift out of pan.  (Can be made 2 hours ahead.  Arrange on baking sheet; let stand at room temperature.  Rewarm in 350°F oven 6 to 8 minutes.)