When life gets crazy, it’s nice to have something to look forward to, no matter how tiny it may be.
This September was just about the busiest month I’ve ever encountered (a close runner-up being the one when we moved to a new city and got married in the old city, in that order). I spent the month working tirelessly on the new and improved layout for West Coaster (check it out!!) and did very little cooking.
So through all my crazed late night yelling at the computer screen, I tried to keep in mind that one day soon the mailman was going to bring me an early peek at a book I’d been looking forward to with childlike anticipation: Tiny Food Party by Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
I mean, what’s more fun than tiny food?!
(Large amounts of tiny food.)
The book takes a playful and easy approach to party food, and makes the finished product damn cute to boot.
A world of cuisines are represented, with some crazy twists on classics.
Deviled eggs? No – they’re Mini Kimchi Deviled Eggs. With a candied bacon topping. COME ON. You’re killing me ladies.
For my first mini bite, I chose to make corn dogs. There were a few reasons for this:
1. I couldn’t remember the last time I’d had corn dogs. That needed to be remedied.
2. I was about to go out of town and wanted something I could freeze and eat more of when I returned.
3. Corn dogs.
The batter is super flavorful and includes bacon, so I figure I don’t really need to sell you any further.
From Tiny Food Party
I found that I had to add a bit more buttermilk than the recipe called for to thin it out. Also, I didn't have white pepper, so I just used a bit less of black pepper.
Yields: 24 mini corn dogsPrint
Congratulations on a beauty of a first book Jenny & Teri!