Lamb meatballs, Gruyere crisps for your New Year’s Eve party

Gruyere crisps
Servings:

Makes 25 to 30 crisps

Ingredients

    • 6 ounces Gruyere cheese

Preparation

Baking Directions:

Start with a piece of Gruyere that is 1 inch thick. Cut rind away. Using a peeler or mandolin, slice the Gruyere thinly. Place cheese pieces on parchment-lined sheet pan 1/2 inch apart. Bake in 350° oven until bubbly and slightly brown. Allow cheese to cool and crisp. Remove cheese crisps with offset spatula.

Quick herb foccacia
Servings:

Makes 16 servings

Ingredients

    • 1 packet of dry instant yeast
    • 1/2 teaspoon sugar
    • 3/4 cup warm water
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons herb salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cayenne pepper
    • 3 tablespoons olive oil (and more for drizzling)
    • Dried rosemary and coarse salt for sprinkling

Preparation

Baking Directions:

Dissolve yeast and sugar in warm water, and allow yeast to bloom. In the bowl of a food processor fitted with the metal blade, add dry ingredients. Pulse 3 to 4 times to mix ingredients. With motor running, pour in olive oil, then pulse 5 to 6 times. Add yeast mixture, and continue to process for 1 minute or until the dough comes together and forms a ball. Turn dough out on lightly floured surface and lightly knead dough 3 to 4 times or until it’s smooth. Turn into a well-oiled bowl. Cover with a dry towel or plastic wrap. Set in a warm place to double in size, about 45 minutes. Punch dough down and let rest for 5 minutes. Generously oil a 14-inch tart pan and carefully slide the dough into the pan. Spread the dough out to the edges with fingertips. Make dimples in dough with fingertips and top with sundried tomato pesto and balls of ricotta cheese. Drizzle the top with olive oil and a light sprinkling of salt. Bake at 400 degrees until golden brown and cooked through, about 20 minutes. Before cutting, sprinkle chopped or sliced olives on top.

Petite lamb meatballs
Servings:

Makes 40 meatballs

Ingredients

  • For meatballs

    • Canola or vegetable oil
    • 1 medium onion, finely diced
    • 3 cloves garlic, minced
    • 1/2 cup canned chopped green chilies
    • 2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon each whole coriander and fennel seeds, toasted and ground
    • 2 pounds ground lamb
    • 1 cup fresh bread crumbs
    • 1/2 cup warm water
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/2 teaspoon rosemary, finely chopped
    • 1 large egg, beaten
    • Garnish: chopped parsley
  • Cucumber-fennel yogurt sauce

    • 1/2 European cucumber, finely diced (not peeled)
    • 1 small fennel bulb, finely diced
    • 1 cup yogurt
    • 1 cup sour cream
    • 1 garlic clove, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon lemon zest
    • Salt and pepper to taste

Preparation

Baking Directions:

For meatballs:Heat medium skillet on medium heat and sweat onions and garlic. Season with salt and pepper. Cook for 3 to 4 minutes or until onions are translucent. Add green chilies, ground coriander and fennel and saute for another 3 minutes. Set aside to cool. In a large bowl, combine ground lamb and the remaining ingredients. Combine lightly with a fork. Using your hands, lightly form the mixture into 3/4-inch meatballs and place them on parchment-lined sheet pans 1/2 inch apart. Bake in 375° preheated oven for 18 to 20 minutes or until browned and cooked through. For yogurt sauce:Combine all ingredients, then season to taste. Chill before serving. Serve warm meatballs sprinkled with fresh parsley and chilled yogurt sauce.

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