Jeff Simms, executive chef of The Breakers, shares two recipes from his menu for the Children’s Home Society Ultimate Dinner Party held at the home of Kathryn and Leo Vecellio. Try your hand at these tasty small bites, which are sure to impress guests at your next gathering.
Pear and Point Reyes Blue Wrapped in Serrano with Baby Arugula (serves 8)
- 2 ripe pears
- 4 oz. Point Reyes blue cheese
- 1 cup baby arugula
- 6 oz. Serrano ham
Slice pears into bite size wedges. Place a small sliver of cheese and arugula on top of each pear wedge, and wrap with thinly sliced Serrano ham.
Stuffing Muffin Bite with Roast Turkey and Cranberry Chutney (makes 2 dozen)
- Stuffing muffins (recipe below)
- Cranberry sauce or chutney
- Thinly sliced roast turkey
- 2 apples, diced and pan roasted
- 1 tbsp. butter
- 1 cup celery, diced
- 1 cup onions, diced
- ½ lb. breakfast sausage, cooked and diced
- Thyme, parsley, and sage, finely chopped
- 2 cups shredded cheddar cheese
- 2 cups cornmeal
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tbsp. baking powder
- 2 cups milk
- 2 eggs
- ½ cup vegetable oil
- ½ tbsp. poultry seasoning
- Salt and pepper, to taste
Combine cornmeal, flour, sugar, salt, poultry seasoning, and baking powder in a large mixing bowl. Sauté onions and celery in one tablespoon of butter until soft, add herbs and set aside. In a separate bowl, mix together milk, eggs, and vegetable oil. Fold onions, celery, apples, sausage, and cheese into dry ingredients. Stir in wet ingredients until combined. Be sure not to over mix—it should be lumpy. Preheat oven to 400 degrees and place empty muffin pans in the oven to preheat. Grease the muffin pans and fill each cup ¾ of the way full with mixture. Bake until golden brown, approximately, 12-14 minutes.
Top each muffin with thinly sliced turkey and a dollop of cranberry sauce.