Local chefs share some recipes that will dazzle your guests without requiring hours of labor the day of your event.

Marija Madunic, co-owner of Gracious Events, Catering and Event Design, Wauwatosa, with her sister, Vesna, says you can’t go wrong with a warm dish in a crispy pastry like her shredded beef empanadas.

"The empanadas are a wonderful, warm appetizer for the holiday months," Madunic says. "The beef is packed with flavor and enveloped in a warm, crispy pastry — all in an easy to eat bite-sized nibble."

Madunic says this dish can be made with chicken or lamb and served with your favorite soft cheese of aiolis, such as goat cheese or curry aioli, for garnish. This dish can be made ahead of time. The empanadas can be fried and kept warm the day of the event.

"You can be creative with this — use your favorite stew recipe or other savory saucy braised dish," she says. "Just be sure to reduce the liquid enough so it is juicy, not runny."

Another great comfort food recommended by Madunic is Prosciutto and Fontina Toasts. These tasty sandwiches can also be made before your event, frozen, then grilled the day of the party.

"Cut the toasts into bite-sized pieces for passing and you have a great hors d’oeuvre," she says. "Variations on a theme are incredibly easy with this recipe. Use your favorite cheese, add applewood-smoked bacon and Gorgonzola, or fresh basil and mozzarella. The combinations are endless. Top with a dollop of crème fraiche and a sprig of something pretty, and you have a delicious, easy hors d’oeuvre."

Beth Shully, co-owner of Shully’s Cuisine and Events, Thiensville, says her Apricot Date Rumaki can be easily made in advance until you are ready to bake them before your party.

"The Apricot Date Rumaki is fruity and sweet and perfect with a glass of white wine," Shully says.

Shrimp Stuffed Buns can be made in advance with your own homemade rolls or with Pillsbury hot roll mix.

"The Shrimp Stuffed Buns are so easy to just pop out of the oven right to your hors d’oeuvre buffet table," Shully says.

Shredded Beef Empanadas
Gracious Events, Catering & Event Design

1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cinnamon stick, broken
1 bay leaf, broken
3/4 pound cooked shredded beef
2 tablespoons golden raisins
1 cup smoked gouda, shredded
1 14-ounce can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed
About 4 cups canola oil

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, oregano, cinnamon stick, bay leaf, and cook for 1 minute while stirring. Add shredded beef and heat thoroughly.

Add raisins, 1/2 teaspoon salt, 1/4 teaspoon pepper and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about five minutes. Spread on a plate to cool. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner. At this point you may freeze the uncooked empanadas until ready to cook. Preheat oven to 200 degrees with rack in middle. Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360 degrees. Fry empanadas, two or three at a time, turning once, until crisp and golden, four to six minutes per batch. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360 degrees between batches. Top with a dollop of curry aioli and sprig of chervil for garnish.

Makes 10 empanadas.

Apricot Date Rumaki
Shully’s Cuisine and Events

1 package sliced bacon, preferably Nueske’s
4 ounces finely chopped dried apricots
2 tablespoons apricot preserves
One package cream cheese, room temperature
32 pitted dates

Mix first three ingredients. Cut a slit in each date. Fill each date with mixture.

Cut each bacon slice in half. Pre-cook bacon in skillet until clear, not brown. Put on paper towel. Wrap each date in bacon and skewer with toothpick. Put on sheet pan and freeze. Then pop off and put in freezer-proof Ziploc bag. Freeze. When you want to use them, thaw. Place on ungreased baking sheet. Bake at 350 degrees for 12-15 minutes or until bacon is crisp.