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Come Party With Me: My Half Birthday — Menu


Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant. I won't have access to an oven so the appetizers will be cold or at room temperature. An assortment of half sandwiches — brie and pesto, ham and gouda, shrimp salad — will be served on mini brioche buns.

Other savory bites include roast beef grissini and gruyere thyme crackers. For the recipes to these scrumptious hors d'oeurves,

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Roast Beef Grissini
From Food and Wine magazine

2 garlic cloves, thinly sliced
2 tablespoons olive oil
1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
Remoulade Sauce, recipe below

  1. In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
  2. Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip.
  3. Roll 1 beef strip tightly around 1 end of each breadstick.
  4. Arrange on a platter and serve with the remoulade sauce.

Makes 2 dozen.

Make ahead: the assembled grissini can be refrigerated for up to 1 hour.

Remoulade Sauce
From Food and Wine magazine

1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tablespoons minced gherkins
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
1 teaspoon minced garlic
Freshly ground pepper

In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.

Makes enough for 2 dozen grissini.



Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

  1. Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
  2. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
  3. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  4. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
  5. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
  6. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
  7. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

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