Great food takes time, a commodity that's in notoriously short supply during the frenetic holiday season. The freezer is a savvy host's best friend, especially if you're wanting to wow guests with sumptuous homemade treats. Whether you're planning ahead for a grand holiday soiree or just want to be prepared for last-minute gatherings, these freezer-friendly hors d'oeuvres are reliable favorites. While these recipes can be time-consuming to prepare initially, they keep extremely well in the freezer and are easy to customize. The homemade rough puff pastry is a loving touch in my baked brie recipe, but feel free to substitute store-bought, all-butter puff pastry if you're short on time.
Savory stuffed mushrooms
36-48 button mushrooms, depending on size, washed well
1 medium onion
2 cloves garlic
2 stalks celery
1 tablespoon butter
cup breadcrumbs
1 egg
cup milk
1 pound sausage
2 tablespoons chopped parsley
2 cups shredded cheese
Salt and pepper to taste
Remove the mushroom stems and reserve. Use a small spoon to scoop out the gills of the mushroom and hollow it slightly – add the scrapings to the reserved stems. Place the prepared mushroom cap on a lined baking tray. Place the mushroom's stems and pieces in the bowl of a food processor and chop very finely. You can do this by hand, but make sure to thoroughly chop the stems.
Heat the butter in a skillet over medium-high heat. When it's hot, add the finely chopped mushrooms along with a tiny pinch of salt. Stir periodically until the mushrooms are no longer releasing moisture. While the mushrooms are cooking, place the onion, garlic and celery into the food processor and chop finely. Add the chopped onion mixture, along with a small pinch of salt, to the mushrooms in the skillet and cook until those vegetables cease to release any liquid. Transfer to a bowl and allow to cool.
Add the egg, milk and breadcrumbs to the vegetable mixture and mix well to combine, then add the sausage. Use your clean hands to mix until just combined.
Preheat the oven to 375. Use a tablespoon to fill the prepared caps with the sausage mixture and arrange on a baking sheet.
If planning to serve immediately, place a small sprinkle of cheese over the top of each mushroom. If planning to freeze, do not bake with the cheese yet. Bake for 20-28 minutes, depending on the size of the mushrooms.
Remove from the oven and either serve or set aside to cool slightly.
To freeze, place the cooled mushrooms in a single layer inside a zip-top bag. Freeze flat on a tray for up to a month. To reheat, preheat the oven to 350 degrees. Arrange the mushrooms on a lined baking sheet. Sprinkle with cheese, then bake for 8-12 minutes, depending on size, until mushrooms are hot and the cheese is bubbly.
Brie en croute
1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour (or use all AP)
½ teaspoon salt
½ teaspoon baking powder
2 sticks frozen unsalted butter
½ cup heavy cream, cold
1 8-ounce wheel of young brie
1/4 cup chutney, pepper jelly or jam of your choice
1 egg, well-beaten
Sliced apples, to serve
Combine the dry ingredients in a bowl and mix well. Grate the butter into the dry ingredients and mix briefly with a fork or fingers to form a crumbly meal with some pea-sized lumps of butter remaining. Add the cream and mix very briefly before turning the mixture out onto a floured surface. Knead it once or twice to bring the dough together, then shape it into a log and roll it into a rectangle about 8 inches by 11 inches. Sprinkle with flour on both sides then fold the dough in thirds like a letter. Roll it again into an 8 inch by 11 inch rectangle, fold in thirds, then wrap in plastic and let rest for 30 minutes.
Roll the dough into a 13-inch square on a floured surface. Place the wheel of brie in the center of the dough and spread ¼ cup of chutney or jelly over the top of the brie. Fold the corners of dough over the brie to meet in the middle, then crimp the edges to seal and brush with beaten egg. Freeze on a parchment-lined tray for 30 minutes, then wrap well with plastic wrap and store in the freezer in a zip-top bag for up to a month.
When ready to bake, preheat the oven to 400 degrees. Remove the plastic wrap and place on a lined baking sheet. Bake in a 400-degree oven for 30-35 minutes until the crust is golden brown. Remove from the oven and let rest at least 20 minutes before serving. Serve with sliced apples. To slice apples ahead of time and prevent them from browning, dissolve 1 teaspoon of salt in a pint of cool water and add a squeeze of lemon juice. Soak apples in salt solution for 10 minutes, then pat dry and store in zip-top bags.
Spinach, caramelized onion and gruyere turnovers
1 pound yellow onions, peeled and sliced thin
2 tablespoons butter or olive oil
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 teaspoon chopped fresh thyme or rosemary
8 ounces cream cheese, softened
8 ounces grated gruyere
teaspoon freshly grated nutmeg
Salt and pepper to taste
1 pound frozen phyllo pastry
1 pound butter, melted and cooled
Sauté the sliced onions in butter with a pinch of salt until golden brown and caramelized, about 40 minutes. Add the caramelized onions, spinach, herbs, cream cheese, gruyere and nutmeg. Mix well and season to taste with salt and pepper. Let cool.
To assemble the triangles, place one sheet of phyllo on a clean, dry surface longways in front of you (cover the remaining phyllo with a towel to prevent them from drying out). Brush half the sheet lengthwise with butter, then fold in half to create a long rectangle. Brush half of this sheet lengthwise again with butter, then fold once again to create a long, skinny rectangle. Place a tablespoon of the filling onto the end of the strip and form a triangle by folding the right corner to the opposite side, similar to folding a flag, continuing until the entire strip is folded up. Repeat with remaining filling and phyllo. Freeze flat on a tray, then transfer to an airtight container and store in the freezer. To bake, preheat the oven to 400 degrees. Arrange turnovers on a baking tray and bake until golden brown, about 12 minutes.
