Spicy Mexican Meatballs
Makes 2 dozen
Preheat the oven to 400°. In a bowl, combine 2 pounds ground pork, ½ cup chopped pimento-stuffed olives. ¼ cup chopped cilantro, 1 chopped chipotle in adobo sauce, and 1 chopped garlic clove; season with salt and pepper. Form into 24 meatballs. Bake on a lined baking sheet for 20 minutes. In a food processor, puree 1 avocado, 1 cup sour cream, ¼ cup cilantro and 1 garlic clove; season with salt. Serve with the meatballs.
Cherry Brownie Bites
Makes about 5 dozen.
Preheat the oven to 350°. Melt 4 ounces unsalted butter with 6 ounces semisweet chocolate; let cool. In a bowl, combine 1 cup flour, ¼ cup cocoa powder and 1 teaspoon salt. In another bowl, beat 1¼ cups sugar, the chocolate mixture and 3 eggs; stir into the dry ingredients. Fold in 1 cup chopped dried cherries. Pour into a greased and floured foil-lined 8-inch square baking pan; bake until a toothpick inserted into the center comes out clean, 45 minutes. Cool on a rack. Cut into ¾-inch squares.
Makes 2 dozen
Preheat the broiler. Slice a baguette into 24 slices. Broil on a rimmed baking sheet until golden, 3 minutes. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Cook 1 thinly sliced onion and 1 chopped garlic clove, stirring, for 5 minutes. Add 1 pound thinly sliced cremini mushrooms and 1 tablespoon chopped fresh thyme and cook until the mushrooms are soft, 10 to 12 minutes; season with salt and pepper. Top the toasts with the mushrooms and ¼ pound.