We are hosting The Big Guy's executive staff Christmas Party at our home this year (so scared!). It will be the 1st time a General Manager at his club has ever hosted the staff at home and I just want everyone to feel comfortable and enjoy themselves. We are having some of the food catered, but I feel like cooking for guests really shows you put some effort into the event and I wanted delicious food that even his award winning chef would enjoy.
I've been saving Par-tay Food on Pinterest and have been intrigued by the Olive Fritte, originating at Bellalimento for a while.
I finally decided to test it beforehand and was shocked at how quick and easy the whole process was! I made up a few and tried them hot and at room temp. to determine if they could be made ahead and they were delicious both ways. The Big Guy is concerned about the smell of oil in the house so I might plug in my frier on the back porch.
Olives are tricky, you either love them or hate them. I love them and used a blue cheese to stuff. Here is the scoop:
Olive FritteFind large, pitted olives
Stuff each with a small sliver of cheese (blue, chevre, ricotta...)- you can do this ahead
Set up a breading station of flour, beaten egg, and bread crumbs.
Begin by coating the stuffed olives in flour then egg.
Scoop out with a slotted spoon and drop right into the bread crumbs to coat.
**I need to experiment to see if I can do everything up to this point ahead of time.**
Slide olives into 350 degree oil and fry for about 20 seconds or until golden. They fry quickly, so have your slotted spoon and a paper towel covered plate ready, sister!
I have been dreaming about this little delicacy since I made them last week! Yikes!
Jennifer tried this new hair styling technique with a flat iron.
And Kassie tried my own Doughnuts with Biscuit Dough pin.
What pins have YOU tried this week? Drop me a link and I'll check it out!