5 Delicious Holiday Appetizer Recipes

Whether you’re planning a cocktail party with hors d’oeurves, giving yourself time to finish a main course or hoping to whip up something stellar for a friend’s potluck, these holiday appetizers will delight the senses and enchant your eaters.


Rosemary Popovers with Cranberry Butter

For this classic staple with a seasonal twist, give these melt-in-your-mouth Rosemary Popovers with creamy Cranberry Butter a whirl. 

2 eggs
1 cup flour
1 cup milk
¼ teaspoon sea salt
1 Tablespoon rosemary, finely minced

Preheat oven to 450 F.  Grease and flour popover or muffin tins.  Sift flour and sea salt.  Gently heat milk on low for two minutes.  In a separate bowl, beat eggs, add warm milk then beat in flour mixture along with minced rosemary.  Fill popover or muffin cups 2/3 full.  Bake at 450 for 20 minutes.  Decrease temperature to 350 F then return popovers to the oven for an additional 20 minutes.  Serve with Cranberry Butter. 

Cranberry Butter

2 Tablespoons Cranberries
Boiling water
½ Cup Butter, room temperature
2 Tablespoons Sugar

Steep cranberries in boiling water.  Drain then finely mince cranberries or use a food processer.  Beat butter with a mixer until fluffy then add sugar and cranberries.  Whip the butter mixture into submission.  For an extra touch, chill the butter then scoop into balls and serve with popovers.   

Camembert with Spiced Nuts

For sweet and savory cheese with all the aromas of the holidays, try Camembert with Spiced Nuts.

1 wheel of Camembert Cheese or Brie
2 cups of nuts (a mixture of walnuts and pecans is ideal)
1 teaspoon chile powder
1 teaspoon cinnamon
1/4 cup sugar
½ teaspoon ground sage
1 egg white
2 tablespoons maple syrup
1 baguette, sliced

Preheat oven to 300 F.  Beat egg white until frothy.  Beat in dry ingredients then add nuts.  Separate nuts on a pan.  Cook at 300 for 12 minutes.  Reduce oven temperature to 250 F then bake for an additional 8 minutes.  Remove from oven and toss with maple syrup.  Heat Camembert in the oven at 350 F for 15 minutes.  Arrange nut mixture on top and serve hot with baguette slices. 

Prosciutto-Wrapped Dates with Manchego Cheese

These sweet and savory morsels deliver decadence without busting your buttons. 

5 thin slices of Prosciutto, cut each slice length-wise 4 times
20 dates, seeded
20 small cubes (1 cm x ½ cm) Manchego Cheese
20 toothpicks

Preheat broiler on low.  Insert a manchego cheese cube into the centre of a date, wrap with prosciutto then fasten with a toothpick.  Arrange on a greased baking sheet and broil in the oven for 3 minutes. 

Beef & Mushroom Crostini

These hearty Crostinis will delight the senses and leave your guests satisfied.

Olive oil
Butter (not margarine)
12 oz beef tenderloin, cubed (½ cm x ½ cm) and patted dry
3 fresh garlic cloves, minced
1 pound assorted mushrooms, finely chopped
2 Tablespoons Herbes de Provence
¼ cup red wine
1 baguette, sliced

Sautee mushrooms in equal parts olive oil and butter with salt and pepper.  Set aside.  In the same skillet, add more olive oil and brown the beef.  Add minced garlic cloves, Herbes de Provence and red wine.  Reduce wine down and add mushrooms then salt and pepper to taste.  In the meantime, slice baguette and toast in a skillet with heated olive oil to make the Crositinis.  Arrange beef and mushroom mixture on Crostinis and serve.   

Provence-style Stuffed Mushrooms:

Olive oil
Butter (not margarine)
1 basket shitake mushrooms, finely chopped
1 basket crimini mushrooms, stems removed
1 Tablespoon Herbes de Provence
3 fresh garlic cloves, minced
¼ cup bread crumbs
2 Tablespoons Parmigiano Reggiano, shredded fine

Sautee shitake mushrooms and garlic cloves in equal parts butter and olive oil.  Toss mixture with Herbes de Provence, Parmigiano Reggiano and breadcrumbs.  Salt and pepper to taste.  Scoop mixture into crimini mushrooms shells and arrange on a greased baking sheet.  Bake at 375 F for 12 minutes and serve.

Bon Appetit!









Tags: camembert with spiced nuts, Christmas, cocktail parties, cranberry butter, Diet, Holidays, nor d'ouevers, popovers, prosciutto-wrapped dates with manchego cheese, stuffed mushrooms

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