Every great party starts with great pasapalos, or passing sticks. Yes, I’m talking about the little nibbles that start off a soirée. And with the holidays coming up -- entertaining at an all-time high -- these three recipes might just save your life. Serve up these updated Venezuelan pasapalos, two tiny bites with a lot of big flavor.
Traditional tequeños, fried queso blanco cheese sticks wrapped in flour dough, get a kick with the addition of jalapeño and a new shape. These updated Jalapeño Tequeño Poppers are shaped like dumplings and stuffed full of warm queso blanco and topped with a slice of jalapeño, then fried to a golden crunchy crisp.
Looking for something with a bit more heft? The traditional cachito, usually a breakfast treat, makes a nighttime appearance. Fresh, sweet, yeast bread surrounds smoked ham and is baked into a golden crescent roll. Mini Rolled Cachitos shrink this morning staple to bite-sized proportions, for a fresh from-the-oven treat.
For a holiday party, you can’t go wrong with a pan de jamón. A traditional dish served during Christmas in Venezuela, pan de jamón is a sweet, yeast bread filled with black forest ham, raisins and stuffed olives. The mini version, Pansitos de Jamón, adds smoked bacon and capers and punches up the raisins for a bit of sweetness, smokiness, and tang in one bite.
A festive drink to go with all of these pasapalos is Coconut Ponche Crema. A typical Christmas drink, ponche crema is Venezuelan egg nog. Coconut Ponche Crema ditches the egg and combines equal parts coconut milk, condensed milk and evaporated milk with a few shots of rum, a touch of vanilla, and a dash of cinnamon for a tropical drink that will warm you up all night long.
Ideal for the holidays, use these recipes to make your next bash a delicious one.