A Ritz cracker smeared with cream cheese and hot pepper jelly is the holy trinity of snacking. The cooling richness of the cream cheese balances the sweet spiciness of the pepper jelly, while the buttery crunch of a Ritz cracker holds it all together. It’s the ultimate combination of hot, cold, smooth, and crisp. These festive thumbprint cookies borrow that same flavor profile.
You don’t have to do much to delight your guests—olives and chips go a long way—but if you want to step up from room-temperature snacks, ooey-gooey cheese toasties (grilled cheese to us Americans) is a great start. They are so simple and so generous. For a crowd, just lay them on a cutting board and cut into strips for everyone to dig in. In this version, chile jam adds sweet tanginess and heat. I also learned a tip from my co-writer Sara’s daughter, Adele, who at twelve is a prolific griller of cheese: Mayonnaise on the outside of the sandwich makes it easier to get a perfect crust.
Get that damn lobster out of my mac and cheese! Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.
Some people think they don't like curry powder; they assume it's spicy--but it's spiced, not spicy. If you have those kinds of guests at a party, just call this a cheese ball and don't mention the curry until after they've eaten a whole bunch and want to know the source of the unbelievable flavor.
It's no small feat to create perfectly textured Crunchy Cheese Puffs. First you make one of the weirdest doughs you've ever made. Then you steam it. Then you dry it. And then, only then, do you fry it. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly.