Sunday, December 5, 2021

Simple appetizers to please your holiday guests

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Must Read

(should you have them this year)

Everything bagel sticks

https://www.foodnetwork.com/recipes/geoffrey-zakarian/everything-bagel-sticks-2767952

Ingredients
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated onion
  • 1 sheet frozen puff pastry (8 inches by 12 inches), thawed
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the white and black sesame seeds, salt, poppy seeds, garlic powder, onion powder, and granulated onion in a small bowl.
  3. Divide the puff pastry sheet in half crosswise, leaving two 8-by-6-inch sheets. Cut eight 1-inch strips from each sheet and twist each strip 6 to 8 times. Transfer to the prepared baking sheet. Brush each piece of puff pastry with the egg and sprinkle with the seasoning.
  4. Bake for 8 minutes, then rotate. Bake until the pastry is golden brown, another 4 minutes.

Cranberry and goat cheese crostini

Cranberry Goat Cheese Gluten Free Crostini

Ingredients
  • 2 cups fresh cranberries (Or previously frozen)
  • 1/4 c sliced red onion
  • Salt/pepper, pinch
  • 1 tbsp avocado or olive oil
  • 1 tbsp balsamic vinegar
  • 4–5 gluten-free rolls, sliced 1/4 to 1/2 in thick
  • 1/4 cup or so of soft goat cheese (or soft cheese of choice, vegan cream cheese works too!)
  • Maple syrup or sugar to sweetened (to taste)
  • 1/2 c – 2/3 cup bunch basil, stemmed and chopped
  • Thyme 1 sprig
  • cracked pepper and sea salt to taste (after baked).
  • balsamic glaze to top
Instructions
  1. Preheat the oven to 400F.
  2. Spray a baking sheet with foil or line with parchment paper
  3. Make sure your onion is sliced or chopped so it will fit on the crostini.
  4. Mix together your olive oil and balsamic vinegar and salt/pepper in a small bowl. Add your onion and cranberries and toss to coat all.
  5. Spread coated cranberries and onion on a baking dish and bake for 15-18 minutes. Remove from the oven.
  6. While cranberries are baking, you can also bake your gluten-free bread or do that after.
  7. Cut gluten-free rolls into 1/4 to 1/2 thick slices.
  8. Place on a baking tray and bake for 7-10 minutes at 400F. Flip them over once during baking time.
  9. Remove from the oven. Place in a bowl and add enough maple syrup so the mixture doesn’t taste too tart. You will need to taste and adjust to your liking. Set aside.
  10. Place gluten-free toasted bread slices on a platter.
  11. Smear 2-3 tsp of goat cheese on each baked slice.
  12. Add 1/2 tbsp (or small spoon full) of the cranberry/onion/maple mix on top of each.
  13. Add a piece of chopped basil and thyme leaves onto each piece. Thyme is optional but delicious.
  14. Drizzle balsamic glaze over each crostini.
  15. Cracked pepper and sea salt to finish! YUM!
  16. If the cranberry balsamic combo is too tart, add an additional sprinkle/ drizzle of sugar or maple syrup on top of each crostini. Optional.
  17. Serve right away or cover and place in the fridge for later.
Simple appetizers to please your holiday guests

Garlic and herb stuffed peppadew peppers

https://www.errenskitchen.com/garlic-herb-cream-cheese-stuffed-peppadews/#wprm-recipe-container-8057

Ingredients
  • 20-30 Peppadew piquant peppers
  • 6 ounces cream cheese at room temperature
  • 1 garlic clove minced
  • 1 good handful fresh flatleaf parsley chopped
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine cream cheese garlic, and chopped parsley, stirring until evenly incorporated.
  2. Season to taste with salt and pepper.
  3. Add the mixture to a piping bag and pipe the filling into the peppers
  4. Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes before serving.

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