We are quickly approaching the Party Time of the Year – that time of the year between Thanksgiving and Christmas. So let’s look at some different appetizers. These are all from different sources. Enjoy!

Recipe Adapted From: Michael Chiarello

Ingredients – For the polenta:
3 c Heavy Cream
2 c Chicken Stock
1 t Sea Salt, fine grind
½ t Nutmeg, fresh ground
1 c Polenta
1 c Parmesan, fresh grated plus more for garnish

For the mushrooms:
3 t Extra-Virgin Olive oil
½ lbs Cremini mushrooms cut into quarters
Sea Salt, fine
Black Pepper, fresh ground
2 T Butter
1 T Garlic, diced fine
1 t Thyme leaves, finely chopped fresh
2 T Lemon juice, fresh squeezed
¾ c Dry White Wine
2 T Italian Parsley leaves, finely chopped

Directions:
Cook the polenta:

1). In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about ¼ cup of warm stock or cream.

Sauté the mushrooms:
1). In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.

2). Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown.

3). Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.

4). Place or pipe about 1 tablespoon of warm polenta onto a spoon, like a Chinese Soup spoon. Place about ½ teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

Ingredients:
1 loaf Country-Style bread
Extra-virgin olive oil, for brushing the bread
Salt and freshly ground black pepper

For the Trout:
¼ c Sea Salt
8 trout fillets, skin on
¼ c Olive Oil
¾ c Wondra Flour
12 oz roasted Red Peppers, sliced into bite-size pieces
16 oil-cured Black Olives, halved and pitted
¼ c Italian flat-leaf parsley, fresh and finely chopped

For the Vinaigrette:
3 T Garlic, minced
⅛ t Chili oil
1 c Extra-Virgin Olive Oil
¾ c Sherry Vinegar
1 t Chili Powder
1 t Sea Salt
Freshly ground black pepper
2/3 c Italian flat-leaf parsley, finely chopped and fresh

Directions:
1). Preheat the oven to 375˚ F

2). Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.

3). On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.

4). Blend the Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.

5). Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
Heat the ¼ cup extra-virgin olive oil in a large skillet over moderately high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.

6). To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.

So there you go. Ready for at least Thanksgiving – in the US – party and maybe also for the party season. Might even be good for New Years Eve. Cheers!