SPINACH & GOAT CHEESE TARTLETS

4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3" each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

CRANBERRY BOG COCKTAIL

4 oz champagne
1 oz cranberry juice
whole cranberries, for garnish
mint leaves, for garnish

combine champagne and cranberry juice in a champagne flute. drop a few whole cranberries in the glass and garnish with mint leaves.

FRENCH ONION DIP

2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4" rings (about 4 cups)
2 lg shallots, sliced into 1/8" rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4" pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups

POINSETTIA COCKTAIL

1/4 cup vodka
1/4 cup champagne
1/2 cup cranberry juice
crushed ice
2 strips orange zest, each about 1/4" wide & 2" long

combine the vodka, champagne and juice in a large-stemmed wine glass. add crushed ice and stir until the mixture is well chilled. twist the orange strips  over the glass, drop them in, and serve.

SPICY POTATO CHIPS

jazz up your favorite store bought-potato chips. spread the chips on a baking sheet and warm in a 350° oven until they look oily. sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. let cool before serving.

PEACH COSMO

1 1/2 oz vodka
3/4 oz peach schnapps
3/4 oz cranberry juice cocktail
lime wedge, for garnish (optional)

fill a cocktail shaker halfway with ice. add the vodka, peach schnapps & cranberry juice cocktail. shake well, then strain into a cocktail glass. garnish with lime, if desired.

WHITE-BEAN SOUP SHOOTERS WITH BACON

1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4" croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.