好英语网三款精巧又简单的节日小食
Recipe 1: Cheese Straws With Pimentón
食谱1: 辣味奶酪酥卷
Adapted from Canal House Cooking, vol. 2, by Melissa Hamilton and Christopher Hirsheimer
改编自梅丽莎·汉密尔顿(Melissa Hamilton)和克里斯托弗·汉舍尔梅(Christopher Hirsheimer)编写的《运河之家烹饪书》（第2卷）(Canal House Cooking, vol. 2)。
Time: About 30 minutes
用时：大约30分钟
1 1/4 cups finely grated Parmigiano-Reggiano
1又1/4杯磨碎的帕玛森奶酪
2 sheets puff pastry (preferably all butter), defrosted but not unfolded
2张松饼（最好全是用黄油做的），解冻，但是不要展开
1/2 teaspoon pimenton (Spanish smoked paprika, hot or sweet).
1/2茶匙辣椒粉（西班牙式的熏制辣椒粉，辣的或者甜的）。
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about 1/4 cup cheese on a clean work surface. Place pastry on top and sprinkle with another 1/4 cup cheese. Use a rolling pin to roll into a rectangle about 1/8-inch thick, dusting with more cheese if necessary.
1. 将烤箱预热至375华氏度。在两个烤盘上垫上烤盘纸。在干净的案板上，撒大约1/4杯奶酪。把松饼放在奶酪上，再撒上1/4杯奶酪。用擀面杖擀成大约1/8英寸厚的长方形；需要的话，再撒一些奶酪。
2. Using tip of a sharp knife, cut pastry into 1/2-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón.
2. 用锋利的刀尖把松饼切成1/2英寸宽的长条。拎起一端，扭几下，移至备好的托盘中。剩下的千层饼和奶酪照此处理。在扭好的松饼上撒上辣椒粉。
3. Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days.
3. 烘烤至蓬松、金黄，大约需要10分钟。放凉至室温后，剥去烤盘纸。用几张烤盘纸包住，放入密封的容器中，最多可以保存两天。
Yield: About 36.
份量：大约够36人食用。
Recipe 2: Smoky Red Devil Eggs
食谱2: 熏制红色魔鬼蛋
12 large eggs
12个大鸡蛋
1 fat garlic clove, minced
一个大蒜瓣，切碎
1/4 teaspoon kosher salt, more to taste
1/4茶匙的粗盐，想让味道更浓的话，可以多加点
1/2 cup mayonnaise
1/2杯蛋黄酱
2 tablespoons tomato paste
2汤匙番茄酱
2 teaspoons red wine vinegar, more to taste
2茶匙红酒醋，想让味道更浓的话，可以多加点
1/4 teaspoon freshly ground black pepper
1/4茶匙现磨的黑胡椒
1/4 teaspoon hot smoked paprika, more to taste and for garnish.
1/4茶匙熏制的辣椒粉，想让味道更浓或让品相更好看的话，可以多加点
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
1. 把鸡蛋放入一个中号的炖锅中，用冷水淹没。水烧开后再煮1分钟，然后关火，盖上锅盖。让鸡蛋在里面至少停留15分钟。
2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
2. 鸡蛋凉到可以动手处理时，马上去皮，竖着切成两半。把蛋黄剜出来，放到碗里；把蛋白放到菜盘里。
3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
3. 用锋利的刀把蒜切碎后加盐，或者用研钵和捣杵把加了盐的蒜捣成糊状。把蒜泥加入蛋黄中，用叉子搅匀。加入蛋黄酱、番茄酱、红酒醋、黑胡椒和辣椒粉，继续搅拌，直至混合物变得顺滑。尝尝味道，根据口味偏好，可以再加点醋、盐和辣椒粉。
4. Spoon yolk mixture into whites and dust with paprika.
4.把蛋黄混合物舀到蛋白里，撒上辣椒粉。
Yield: 24 deviled eggs to serve 12.
份量：24个魔鬼蛋够12人食用。
Recipe 3: Greek Goddess Dip
食谱3: 希腊女神蘸酱
1/2 cup packed fresh dill
1/2杯夯实的新鲜小茴香
1/2 cup packed fresh mint
1/2杯夯实的新鲜薄荷
1/2 cup packed fresh parsley
1/2杯夯实的新鲜欧芹
1/3 cup packed fresh basil
1/3杯夯实的新鲜罗勒
2 garlic cloves, chopped
2瓣蒜，切碎
2 scallions, white and green parts, sliced
2根青葱，白色和绿色的部分，切成薄片
1 1/2 tablespoons freshly squeezed lemon juice
1又1/2汤匙刚挤出来的柠檬汁
Pinch kosher salt, more to taste
少量粗盐，想让味道更浓的话，可以多加点
1/2 cup extra virgin olive oil
1/2杯优级初榨橄榄油
1/2 cup crumbled feta cheese
1/2杯羊奶酪屑
1/2 cup Greek yogurt
1/2杯希腊酸奶
1/4 cup mayonnaise, optional
1/4杯蛋黄酱，可选
Raw chopped vegetables or pita chips, for serving.
切碎的生蔬菜，或者圆面饼，与蘸酱一起上桌用。
1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
1. 把小茴香、薄荷、欧芹、罗勒、大蒜、青葱、柠檬汁和盐放入食物加工机中进行加工，直至完全切碎。
2. With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
2. 机器还在转动时，滴入橄榄油，直至与其他食材完全融合。加入羊奶酪，继续加工，直至变光滑；逐渐加入酸奶。尝尝蘸酱，根据口味偏好，可以再加点盐。如果你喜欢更柔滑、口味更浓郁的蘸酱，逐渐加入蛋黄酱，使之与其他食材融合。
3. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
3.与蔬菜或圆面饼一起即刻上桌，或者盖起来放入冰箱储存，最多能保存3天。
Yield: 4 to 6 servings.
份量：供4至6人食用。