"These terrines are so full of color! Roasted eggplant, zucchini, and red and yellow peppers are layered with tomato aspic and basil, breathing new life into this charming savory dish. They make for an excellent summer meal and are a great option for gluten-free dining. Serve chilled, with the tomato aspic and tahini-yogurt sauce, or hot, with a rice and Parmesan crust."
"These hand pies are beautifully crafted using either a tomato or spinach tortilla, which makes them so easy and fun to eat. The aromatic curry mixed with hearty vegetables gives it a taste reminiscent of an open-faced samosa. If you don’t like spicy food, cut the amount of cayenne in half, but I think heat is the only way to go with these pies. And besides, all that spiciness is balanced by the sweet mango chutney and yogurt sauce."
"I am a spice girl, as you can tell by this recipe. Here, a crispy wrapper is filled with the perfect blend of sweet and sour vegetables and crab. These egg rolls offer plenty of zing; if you’re not a big fan of heat, cut back a little on the Sriracha or chile sauce."
"My savory breakfast rolls evolved from a childhood love of making cinnamon rolls. My mother had her own special recipe for sweet rolls, and she almost always included me in the process. She’d let me help roll the yeast dough, then sprinkle it with cinnamon and sugar. I never have time to make yeast dough now, but I like how well savory ingredients rolled into dough works with the cupcake pan. At my home, this savory roll recipe is a child-friendly adventure in baking, especially since it calls for several store-bought items. Present the ingredients in individual bowls — or in the wells of an extra cupcake pan — to make layering fun and easy for your children."
"Fresh green vegetables of nearly every variety add the flavor of a warm summer day to this heavenly risotto. Experiment with the three wrapper options, and you’ll have a completely different taste for the same meal each time."
"I love how this grown-up egg salad is beautifully contained by the Scottish smoked salmon wrapper and sandwiched with pumpernickel on the top and bottom. Cold-smoked salmon makes an excellent substitute for the Scottish and is available in most supermarkets. Both of these are a good choice because of their mild fish flavor. Also note that no salt is needed, as the salmon already has plenty to share. These mini meals are remarkably adaptable, delicious for breakfast, lunch, or as part of a buffet. Serve with a green salad and a light dressing for a refreshingly complete meal."
This piece of bakeware doesn't have to be confined to cupcakes, or even baking for that matter, because there are plenty of tiny treats that you can whip up with the help of its molding. Enter Hollis Wilder, Los Angeles-based cookbook author, chef, and two-time winner of Food Network's Cupcake Wars, who has developed a handful of mini savory recipes to make in your cupcake pan.
In her newest book, Savory Bites, Wilder used her baking expertise to think about the pan outside of its usual purpose and developed recipes for breakfast, lunch, dinner, and even cocktail hour. These bite-sized dishes are perfect as a quick and easy meal on the way to work in the morning, adorable hors d'oeuvres to serve at your next party, or as miniature lunches to switch things up a bit.
Take the chilled terrine of roasted vegetables, for example. Colorful, healthy, and delicious, they make a perfect appetizer for passing. The sweet and sour crab egg rolls are an easy Asian creation to make with the help of a mini muffin pan, and the risotto cups with green vegetables are a perfect way to enjoy an indulgent dish without overdoing it on the serving size.
Check out the slideshow above to discover 7 delicious miniature recipes for your cupcake pan.