Jolly Holiday Appetizers

Great Holiday appetizers for your family and friends gatherings with an array of various colors, flavors, cooking techniques, textures and yum!

This selection includes silky pistachio butter inside of tender, crusted chicken balls; for sea food lovers, an easy shrimp and crab dip in an unctuous cheese sauce; for the vegetarian or those that love goat cheese - roasted grapes and goat cheese on crunchy crostini; for those that love everything fried, battered and fried pork and veggie eggrolls; for those with a hankering for a taste from the old country, easy as can be German Bretzels. And one more for puff pastry fanatics, filled with a beef and gruyere cheese filling and a persilade dip on the side.

All individually delicious and interesting and when served together they create an appetizers’ masterpiece! You may even find this combo satisfying enough to be served as a complete meal. The perfect appetizers to make you and your guests Jolly for the Holidays!

The most delicious appetizer ever! A crispy, coated ball of chicken with a surprise in the middle - a silky, incredibly delicious pistachio butter sauce! (Credit to Fakhreldin’s restaurant in Amman, Jordan)

pistachio butter chicken balls

1 ½ pounds ground chicken breast 1 egg 1 cup ground pistachios ¾ cup room-temperature butter 2 tablespoons minced parsley 2 cups panko bread crumbs 1 teaspoon. salt ½ teaspoon freshly ground black pepper ½ teaspoon ground nutmeg

-In food processor, grind shelled pistachio nuts until fine. Measure out 2/3 cups of the ground pistachios and return to processor with butter then process for about 1 minute. Chill mixture for 30 minutes. Form mixture into balls about the size of a small walnut. Chill butter balls until ready to use.

-In food processor, combine chicken, egg, 1/3 cup ground pistachios, ¼ cup panko bread crumbs, parsley, salt, pepper and nutmeg. Process until well blended. Chill mixture for at least 1 hour.

-To form balls, take 1 1/2 tablespoons of filling. Working with damp hands, hold a butter ball in one hand and mold the chicken mixture evenly around the butter, sealing completely. Roll chicken ball in hands to create a smooth ball. (You will need to re-dampen your hands every other ball.)

-Roll chicken balls in panko crumbs, pressing crumbs firmly into the chicken layer to coat evenly and completely. Freeze chicken balls several hours or overnight. (Can be kept for up to a month uncooked in the freezer in a plastic bag or sealed plastic container.)

-Pour about 3 inches of vegetable oil into a medium pot. Heat over medium-high heat for several minutes until the surface of the oil is shimmering. Add the frozen chicken balls and cook stirring frequently for 5 - 8 minutes until deep golden all over. (Be sure the oil is not too hot. The balls should take at least 5 minutes to cook to ensure the chicken is cooked through. If you hear the oil start to sputter, butter is leaking out from the balls and you should remove that ball immediately.) Allow to cool 5 – 10 minutes then serve.

-Makes 12 – 14 Chicken Balls.

Plump with pork and veggies, perfectly seasoned with Asian spices, and a crunch that doesn’t stop, you just have to love these egg rolls! And when you want to amp them up a bit, batter the egg rolls, for another layer of crunch!

Chinese Egg Rolls

1 tablespoon vegetable oil 1/2 pound ground pork 1/2 onion, chopped 1 clove garlic, minced 3 tablespoons soy sauce or 1 1/2 tablespoons Hoisin sauce 1 1/2 teaspoon ginger paste, or finally minced fresh ginger root 1 tablespoon cornstarch 2 tablespoons vegetable oil 2 teaspoons sesame oil 1/2 cup shredded carrots 1/2 cup diced red pepper 1/2 cup fresh or canned bean sprouts 1/2 cup diced celery 1/2 cup green onions, thinly sliced, crosswise (both white and green parts) 1 clove minced garlic 2 cups chopped green cabbage pinch of sugar 1 teaspoon granulated garlic salt and pepper to taste 12, 7-inch square eggroll wrappers

-Heat 1 tablespoon oil in a medium sized skillet or wok over medium-high heat. Add onion and fry about 3 minutes until softened. Add pork and garlic. Cook stirring frequently until pork is broken apart and browned. Add about 1/4 teaspoon salt and pepper. Remove pork mixture, place in a bowl and then set it aside.

-In a small dish, combine soy sauce, ginger paste, and cornstrach. Stir together until well combined. Add a bit of water if needed to dissolve cornstarch.

-Pour 2 tablespoons oil and sesame oil into the same skillet and heat over high heat until the oil shimmers. Add the carrots, red pepper, bean spourts, diced celery, cabbage and minced garlic all at once and stir constantly over high heat for about 3 - 4 minutes, until vegetables have softened and cabbage is wilted. Don’t overcook - the vegetables should still be somewhat crisp. Add the pork mixture and stir into vegetables.

-Pour the soy sauce mixture into the middle of the vegetables, add a pinch of sugar and granulated garlic. Continue to stir over medium-high heat for another minute. Remove the skillet from the heat. Allow to cool in the skillet for about 5 minutes. Taste for seaoning, adding more soy sauce or salt if needed.

-Place in a bowl lined with 2 layers of paper towels to absorb extra moisture and chill in the bowl in the fridge, for at least 30 minutes, up to 2 hours.

To Assemble:

-Separate 12 egg roll wrappers from the stack. On a clean surface in front of you, lay out 3 - 4 wrappers in a diamond shape with one corner facing you. Take a heaping tablespoon of the chilled filling and place it in the center of the wrapper. Starting at the pointed edge facing you, roll it up and over the filling tightly. Fold each side edge over the filling. Brush the edges of the remaining point of the wrapper with water and then continue to roll the egg roll to the very point of the remaining corner. Set egg rolls, seamside down on a plate or counter until all 12 are assembled.

-Prepare a “frying station” near your stove by laying several layers of paper towels out on a flat surface.

-Heat 2 1/2 inches of vegetable oil in a medium to large heavy bottomed saucepan or wok, until it reaches about 350 degrees, over medium high heat. With tongs, lower 3 - 4 egg rolls at a time into the hot oil. Turn the egg rolls to the other side with tongs after about 2 minutes or when the first side is golden brown and fry the other side for another 2 - 3 minutes. Remove with tongs to paper towels to drain.

-Allow egg rolls to cool about 10 minutes, then serve warm with a dipping sauce: Sweet and Sour Sauce, Duck Sauce or Soy Sauce mixed with a bit of vinegar and a pinch of sugar. Makes 12 egg rolls. (Can be cut in half - at a diagonal is always nice, for smaller servings.)

For Battered Sesame Egg Rolls

1 egg, beaten 1 cup cold water 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt pinch of sugar 1/2 cup sesame seeds spread on plate.

-Combine egg and milk. Add dry ingredients. Beat with a whisk until smooth. Dip formed (but not fried) egg rolls in batter and drain well, scraping off excess batter on the edge of the mixing bowl. Roll battered egg rolls lightly in sesame seeds. Fry in deep oil at 350 degrees until golden brown on both sides (as described in the instructions above.) .

An elegant and easy gratin of shrimp and crab, a perfect appetizer for entertaining fish & cheese lovers!

Shrimp and Crab au gratin

8 ounces sharp cheddar cheese, grated 8 ounces lump crab meat, rinsed and cleaned 1 can artichoke hearts, drained, cut into quarters 1/2 pound fresh mushrooms, cleaned, trimmed and cut in half dash of cayenne pepper 10 tablespoons butter 1 clove garlic, minced 2 tablespoons finely chopped scallions/green onions 1 pound medium shrimp, uncooked, shelled and deveined 1/4 cup flour 1 1/4 cup milk 1/2 cup cream, at room temperature 1/3 cup dry white wine salt and pepper to taste 3 tablespoons butter 1 cup Panko bread crumbs 1/3 cup finely grated Parmesan cheese 2 tablespoons dried minced parsley dash of paprika

     -In large skillet, cook thawed or fresh shrimp in 2 tablespoons melted butter over medium-high heat until opaque - about 1 minute per side.  Remove shrimp from pan and add 2 tablespoons butter to melt.  Saute mushrooms for 3 -4 minutes, then remove mushrooms and set aside.  Melt 3 tablespoons more butter and saute scallions for 2 minutes.  

     -Stir in flour, salt and pepper.  Stir with whisk for 1 minute.  Add milk.  Stir and cook until thickened.  Add wine, dash of cayenne and freshly grated nutmeg.  Stir in half the cheese until melted, then repeat with the remaining cheddar.  Stir in the cream and simmer for another 5 minutes, stirring frequently.  Season with salt and pepper to taste.

    -Gently stir crab, shrimp, artichoke hearts and mushrooms into cheese sauce and pour into a 2 quart casserole dish.  Top with 1 cup bread crumbs mixed with 1/3 cup parmesan cheese, 2 tablespoons minced dried parsley, and 3 tablespoons melted butter.  Garnish with paprika.

     -Bake at 375 degrees for 30 minutes.  Serve as an appetizer with crostini on the side.

TO PREPARE CROSTINI:

-Slice 1 large baguette into 1/2 inch thick slices, at an angle to create more surface space.  Brush a cooking sheet generously with olive oil.  Place bread slices on tray and brush tops of each slice with more olive oil.

-Bake in a 350 degree oven about 12 minutes, until golden and crunchy.  Let cool and serve as base for appetizers.

Tangy goat cheese spread on crunchy crostini, is sweetened with the sauteed shallots and roasted grapes on top. The bit of thyme adds herbal notes that make you happy you took a bite!

Goat Cheese Crostini with Shallots and Roasted Grapes

10 slices crostini, from a baguette 4 ounces goat cheese 1 large shallot, peeled and slivered 4 tablespoons olive oil 1 cup red seedless grapes, cut in half lengthwise 1 tablespoon fresh snipped thyme fresh ground black pepper

-Heat 1 tablespoon olive oil in small saute pan over medium-high heat. Add shallots and saute over medium-low heat, stirring frequently until caramelized, about 10 minutes. Set aside.

-Cut grapes in half then toss with 1 tablespoon olive oil. Spread them out on a sheet pan and bake at 350 degrees for about 10 minutes. Set aside to cool.

-Slice baguette into ten 1/2-inch thick diagonal slices. Brush on 1 side with olive oil and place on baking sheet. Toast baguette slices at 350 degrees for 10 minutes. Remove and let cool.

-Spread a tablespoon or more of goat cheese on each crostini slice. Top with a teaspoon of caramelized shallots, then sprinkle with a pinch of thyme. Top with 5-6 roasted grape halves and sprinkle with black pepper to taste. Serve chilled or at room temperature. Makes 10 crostinis.

alsatian brtezels

16 medium soft pretzels (fresh or frozen)
2 cups sliced or shredded Munster cheese (domestic or imported)
8 ounces bacon, diced and fried till crisp
1 cup coarsely chopped onion, sauted until caramelized in 2 tab. oil (optional)

-Line 2 cookie sheets with parchment paper. Arrange pretzels, 6 per sheet. Cover each pretzel with Munster cheese and sprinkle with bacon (and onions). Heat in a 375 degree oven until cheese is melted and bubbly - about 10 minutes. Serve warm with mustard for dipping.

Flaky Puff Pastry filed with savory beef and gruyere cheese. (Hand-held meat pies from the region of France known as Dauphine)

Beef and Gruyere filled puff pastry pies

1 recipe puff pastry or frozen puff pastry sheets (generally found in the freezer section with dessert pastries)                          

BEEF FILLING:

 12 ounces ground beef    2 large shallots, finely chopped      2 cloves garlic, peeled & minced  1 tablespoon dried Herbs de Provence      2 teaspoons lemon zest  2 teaspoons salt and 1/2 teaspoon freshly ground pepper, or to taste      2 eggs, slightly beaten      2 tablespoons olive oil  2 tablespoons finely minced fresh parsley (1 tablespoon fried parsley)      8 ounces grated gruyere or parmesan cheese      vegetable oil for frying

     -In a skillet, heat olive oil and add shallot and fry about 5 minutes until softened.  Add garlic and continue cooking for another minute.  Add the beef and brown, breaking the meat apart as it is cooking.  Add the Provencal herbs, lemon zest, salt and pepper and taste for seasoning.  Cool mixture then mix in 1 egg and minced parsley to bind it together.  Set filling aside or chill until ready to use.

FOR PASTRY:

      -Remove pastry sheets from the wrappers and set them on the counter for about 5 minutes.  Unfold each pastry sheet and open to the shape of a tent and allow them to continue to thaw another 5 - 10 minutes.  

      -Lightly flour your work surface and roll one sheet at a time out into a rectangle, approximately 12 x 14 inches. Using a 4- 5 inch doughnut cutter or ring, cut out as many circles as you can.  This recipe should make about 18 Risolles.  Repeat with other puff pastry sheet as needed.

     -Brush edges of each circle with egg wash made of one beaten egg mixed with 2 tab. milk or water.  Place 1/4 to 1/3 cup of filling in the center of each pastry round.  Sprinkle each with gruyere cheese.  

     -Fold circle in half, enclosing filling and pinch edges together tightly with your fingers.  Place on cookie sheet lined with parchment paper or silpad, at least 1 inch apart, then crimp edges of Risolles together firmly with the tines of a fork.

     -Bake in preheated 375 degree oven until puffy and golden,  25 - 30 minutes.  Serve warm or at room temperature with the Persillade dip (below).  

PERSILLADE DIP:

4 tablespoon olive oil 1 cup loosely packed fresh parsley, stems removed, finely chopped 1/2 ounce fresh tarragon leaves finely chopped (or dried) 1/2 shallot, peeled and finely chopped 1/2 ounce fresh dill, finely chopped (or chives) 1 garlic clove, finely chopped

    -Mix above ingredients and allow to sit at room temperature for at least 1 hour.  Season to taste with salt and pepper. Store in the fridge.  Serve as dip either cold or at room temperature.