What better way to welcome guests into your home for the holidays than to offer these tasty appetizers to accompany the pre-dinner beverages? These starters allow you to make the finishing touches to the meal while guests entertain and enjoy themselves.
Photo by Karen Hermann
CRAB STUFFED MINI PEPPERS
Serves 6–8
12 assorted (red, yellow, orange) mini sweet peppers
8 ounces cream cheese, softened
½ cup shredded cheddar cheese
6 ounces lump crab meat
1 teaspoon lemon juice
2 scallions, finely chopped
½ tablespoon Cajun seasoning
2 tablespoons chopped parsley, divided
Halve the peppers lengthwise, including the stem. (Keeping the stem intact makes for a more attractive serving presentation.) Remove the seeds. Arrange on a serving platter and set aside.
In a large bowl, combine cream cheese, cheddar, crab meat, lemon juice, scallions, seasoning and 1 tablespoon parsley until creamy and smooth. Using a small spatula, butter knife or teaspoon, fill the inside of each pepper half. Sprinkle with the remaining parsley. Refrigerate at least one hour before serving.
Sausage Bites
Photo by Iuliia Nedrygailova
Makes 36
2-pack box puff pastry
1 pound Italian bulk sausage
2 large eggs
½ cup seasoned breadcrumbs
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Dijon or spicy brown mustard, for serving
Defrost puff pastry according to instructions. Preheat oven to 400 F. Line a large baking or sheet pan with parchment paper and set aside. In a large bowl, thoroughly combine sausage, one egg, breadcrumbs, parsley, thyme, garlic, onion, salt, and pepper. Divide meat mixture into six equal portions and set aside.
Unfold both pastry pieces onto a floured surface and gently roll out until a little thinner and smooth on top. Cut each pastry dough into three long sections of equal size. Place sausage portions down the middle of each of the six dough pieces, leaving about an inch on both sides. Roll one side of the dough up and over the sausage; on the other side, brush with water and finish folding dough over, ending with the seam-side down. Repeat until done rolling remaining sausage and dough.
Cut each log into six equal parts and place, seam-side down, on prepared baking sheet about two inches apart. Using a paring knife, lightly pierce the top of each piece to create venting holes. In a small bowl, whisk remaining egg with one tablespoon water: brush on tops and sides of sausage rolls. Bake for 20 minutes until pastry is puffed and tops are golden brown. Plate and serve with mustard.
Spinach Artichoke Baked Brie
Photo by Gina Moore
Serves 10–12
13 ounces brie wheel, room temperature
½ cup artichoke hearts
1/3 cup frozen spinach, thawed and drained
2 cloves garlic, minced
Pinch kosher salt
Pinch fresh ground black pepper
Pinch red pepper flakes
2 tablespoons Parmesan cheese, grated
Water crackers or crostini, for serving
Preheat oven to 375 F. Using a paring knife, cut a circle in the middle of the brie wheel to within ½ inch of the edge, being careful not to cut through the bottom of the wheel. Scoop out the brie and place in a medium bowl. Place the brie wheel in a small skillet or oven-proof baking dish and set aside.
In the bowl with the brie, add artichokes, spinach, garlic, salt, pepper and red pepper flakes. Mix thoroughly and pack the mixture back into the hollowed-out brie wheel. It is okay if it forms a mound on top. Top with Parmesan cheese and bake for 25–30 minutes until warm and softly melted. Serve with crackers, crostini or both.
Mini Shrimp Cocktail Shooters
Photo by Gwénaël Le Vot
Serves 6
12 large shrimp (buy cooked, if available)*
½ cup chili sauce
½ cup ketchup
½ tablespoon horseradish
Juice of ½ lemon
½ teaspoon Tabasco sauce
1 tablespoon chopped cilantro (or parsley)
1 avocado, chopped, for garnish
Whole chives, for garnish
In a blender, puree chili sauce, ketchup, horseradish, lemon juice, Tabasco and cilantro until smooth. Into six large shot glasses or small juice glasses, half-fill with cocktail sauce. Add two shrimp to each glass. Garnish with avocado chunks and chives. Refrigerate until ready to serve.
*If using raw shrimp, poach in fish stock or clam juice for 2–3 minutes in a medium pan. When cool, peel and refrigerate until ready to use.
TIP/TECHNIQUE
Using frozen spinach in recipes. Frozen spinach, when thawed, contains a lot of water. Draining alone may not be enough; it might be necessary to wrap in a clean kitchen cloth and squeeze to remove all the moisture.