Looking for last-minute entertaining ideas as we head into the traditional holiday season? The following recipes are easy to create and will have your family and guests asking for seconds!
Oven-Dried Root and Fruit Chips
These are very pretty, and you can use them as a party snack or garnish. From Hors d’Oeuvres cookbook (DK).
Ingredients:
- 1 small sweet potato, unpeeled
- 1 small beet, unpeeled
- 1 small parsnip, unpeeled
- 1 apple, unpeeled
- 1 pear, unpeeled
- 2 tsp. (5 ml) salt
Essential equipment: Either a food processor with a slicing attachment, a mandolin or a Japanese vegetable slicer.
Directions:
Preheat oven to 350F (180C). Slice unpeeled sweet potato, beet, parsnip, apple, and pear 1/8-inch (1/3 cm) thick. Place slices in a single layer on oiled baking sheets. Put into the oven. Reduce oven temperature to 250F (120C). Bake for 1 1/2 hours, turning the slices over every 20 minutes, until dried. Cool in single layers on wire racks. Sprinkle with salt. Serve at room temperature, with or without dips. Makes about three cups. Make up to 1 day in advance; store in an airtight container at room temperature.
Chilled Pea and Avocado Soup Shot
Vibrant green and silky, this quick-to-make recipe will please guests. From Hors d’Oeuvres cookbook (DK).
Ingredients:
- 5 oz. (150 ml) frozen peas
- 2 ripe avocados halved, peeled, and pitted
- 4 scallions, trimmed
- 1/4 cup (110 ml) lemon juice
- 1/4 oz. (7 ml) cilantro
- chili powder to taste
- 2 cups (500 ml) chicken stock, chilled
- 1 Tbsp. (15 ml) sour cream
- Salt and freshly ground black pepper
Garnish:
- 1/4 cup (110 ml) sour cream
- 2 Tbsp. (30 ml) finely chopped cilantro
Essential equipment: 20 shot glasses
Directions:
Blanch peas in boiling water for 2 minutes and drain. Puree all ingredients together in a food processor until smooth; taste to check seasoning. Garnish with the sour cream and finely chopped cilantro. Makes 20 shots. Make on the same day as serving and chill until needed.
Crostinis with Slow-Roasted Tomatoes and Herbs
Roasted tomatoes teamed with an herb cream cheese make a wonderful cold canape. From Cook Up a Feast (DK).
Ingredients:
- 1 stick of soft bread dough or a very thin baguette
- Few drops of olive oil
- 15 small cherry tomatoes
- salt and freshly ground black pepper
- dash of superfine sugar
- 2 Tbsp. (30 ml) cream cheese
- 2 tsp. (10 ml) freshly chopped mint
- 2 tsp. (10 ml) freshly chopped basil
Directions:
Preheat oven to 275F (140C). Meanwhile, cut bread into 30 thin slices and brush both sides with a little of oil. Slice tomatoes in half and arrange cut side up on a baking sheet. Sprinkle with a little salt, some freshly ground black pepper, and a dash of sugar. Cook in oven for 30 minutes or until just softened and beginning to shrivel. Heat a little olive oil in a frying pan and fry slices of bread over high heat until golden brown on both sides. Set aside to cool. Mix cream cheese and herbs together in a bowl and season with salt and freshly ground black pepper. Spoon on to cold crostini and top each one with a cold tomato half.
Makes 30.
Wrap It Up
Tortilla wraps are a wonderful base for colourful and tasty salads. From Hors d’Oeuvres(DK).
Citrus Shrimp Wraps
Ingredients:
- 7 oz. (210 ml) small shrimp
- 6 oz. (180 ml) cream cheese or soft goat cheese
- Salt and black pepper
- Grated zest of 1 lemon
- Small handful of chopped herbs such as chervil, dill, chives, and basil
- 3 large tortillas
Directions:
Mix together shrimp with cream cheese or soft goat cheese, salt and black pepper, grated zest of 1 lemon, and a small handful of chopped herbs. Heat a large dry frying pan and warm through 3 large tortillas quickly, one at a time, on both sides. Spread shrimp mixture over surface and roll up as tightly as possible. Wrap in plastic wrap and refrigerate until needed. Slice each wrap into six to seven pieces on a sharp angle to serve. Slice up to one hour before serving.
Makes 18 - 20 wraps.
Avocado, Basil and Pine Nut Wraps
Ingredients:
- 1 oz. (30 ml) pine nuts
- 1 ripe diced avocado
- 2 Tbsp. (30 ml) mayonnaise
- Salt and black pepper
- Pinch of cayenne
- 1 Tbsp. (15 ml) lemon juice
- 2 Tbsp. (30 ml) Parmesan, finely grated
- 2 scallions
- Handful basil leaves
- 1/2 red bell pepper, seeded and thinly sliced
- 3 large tortillas
Directions:
Toast pine nuts in a dry frying pan for several minutes. Mix together with avocado, salt and black pepper, cayenne, lemon juice, Parmesan, and scallions. Warm through 3 tortillas. Spread over avocado mixture, scatter with basil leaves and red bell pepper, and roll up tightly in plastic wrap.
Cover and refrigerate until needed. Slice, on an angle, into six to seven pieces, up to 1 hour before serving. Makes 18 - 20 wraps.
Get Dippy!
Dips are so easy to serve at a party. For dipping, vegetables are the classic dippers. Consider peppers, carrots, cucumber, fennel, celery and halved baby corn. If serving chips, tortillas or bread, choose plain varieties so they don’t overpower flavour of the dip. Toasted naan and pita bread are perfect for dipping. From Cook Up a Feast (DK).
Garlicky Herb Dip
Ingredients:
- 1 jalepeno, halved, seeded, and cut into three
- 3 small scallions, finely chopped
- 3 garlic cloves, halved
- small handful of flat-leaf parsley
- small bunch of chives
- 6 oz (180 ml) tub full-fat creme fraiche
- 1 tsp. (5 ml) Dijon mustard
- 1 Tbsp. (15 ml) lemon juice
- Salt and freshly ground black pepper
Directions:
Put jalepeno, scallions, garlic and parsley into a processor and whiz until very finely chopped. Add remaining ingredients, season with salt and freshly ground black pepper, and whiz again until smooth. Spoon dip into a bowl or ramekin and chill. Dip also goes well with potato wedges or dolloped on a baked potato. Dip can be made up to three days ahead. Flavours will get stronger longer it keeps. Not suitable for freezing. Serves 6-12.
Scorching Chile Dip
Ingredients:
- 10 pepperdew peppers, drained, rinsed, and cut in half
- 1 red chile, cut in half
- 2 tsp. (10 ml) freshly grated ginger root
- 6 Tbsp. (90 ml) mayonnaise
- 2 Tbsp. (30 ml) mango chutney
- 6 Tbsp. (90 ml) full-fat cream cheese
- Few drops of Tabasco
- Salt and freshly ground black pepper
Directions:
Put all ingredients into a processor and whiz until smooth. Season with salt and pepper. Spoon dip into a bowl or ramekin and place in centre of a large plate. Arrange choice of dippers around edge. Dip can be made up to four days ahead. Not suitable for freezing. Serves 6-12.