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Simple aperitif skewers for your next Christmas party



  easy-appetizer-spit-recipes

Photo: Ben Watts

At a Christmas party, you almost feel like you're in a 24/7 food coma almost every night. At your next shindig, why not serve something fresh, healthy and absolutely delicious? These light bites are also meant for multitaskers, those who refuse to stop their drink so they can hold a plate of food. (Um, priorities.) In addition, skewers are available, so no extensive cleanup is required. Serve with a healthy holiday cocktail so your guests feel ready for the New Year.

Roasted carrots with feta labneh

Finish: 40 minutes
Serves 1

2

Preheat oven to 425 °. Throw 2 large carrots peeled in bias and cut into 1 1/2 inch chunks, with 2 teaspoons olive oil ; 1/2 teaspoon coriander seeds s, minced; 1/4 teaspoon ground cinnamon ; 1/8 teaspoon Cayenne pepper ; and 1 even2 teaspoon kosher salt until evenly applied. Spread on a baking tray in a single layer. Bake until soft and browned, about 20 minutes. Allow to cool slightly. Mash 2 tablespoons Feta cheese in small sprinkles. Fold 1 tablespoon of labneh and season with salt . Spread the mass on the carrots so that they stick. Top with 12 Mint leaves and 12 peeled roasted, salted pistachios and spear with a thorn. (See also: 6 chestnut recipes for the holidays that are not fried over an open fire.)

prosciutto with persimmons and radish

start to finish: 15 minutes
for 12

dish 2 inches of a Daikon Radish and cut off 12 paper-thin rounds. Peel 2 small persimmons and cut into 6 wedges. Cut 6 paper-thin slices of prosciutto lengthwise in half. Wrap a radish slice like a taco around a persimmon with the rounded side of the persimmon. Wrap a strip of prosciutto to secure. Top with basil leaf and spear with a toothpick. Repeat the process with the remaining ingredients. Zest Lemon directly above and sprinkle with allspice d'Espelette or pepper flakes .

Roasted pumpkin with goat's cheese and pink pepper

End: 35 minutes
For 12 people

Preheat the oven to 425 ° C. Mix 1 tablespoon olive oil 1 teaspoon honey and 1 garlic clove chopped, in a medium bowl. Add 1/4 delicata or acorn squash scrubbed, sown and cut into 1/4-inch chunks, and each a generous pinch of salt and freshly ground black pepper . Throw until evenly coated and spread in a single layer on half a tin pan. Fry for 15 to 20 minutes until browned and tender. Allow to cool slightly. Add 1/2 teaspoons goat cheese to each pumpkin piece and then cover with a parsley leaf . Use a spear to spear and then sprinkle with crushed pink peppercorns . Repeat with the remaining ingredients. (See also: Vegan truffles that will drive you through the holiday chaos.)

Marcona Almond Crusted Chicken with Green Olives

Finish: 25 minutes
Serves 12

Preheat oven to 450 ° C lay out the framed baking sheet with foil and fit it with a grid. Mix 2 tablespoons mayonnaise and 1/2 teaspoon smoked paprika in a medium bowl. 1/2 cup roasted, salted Marcona Almonds chopped very finely, place in a shallow bowl. Season 1 1/4 inch chunk of Chicken (cut from a large, boneless, 8 oz. Breast) generously with kosher salt then add to the mayonnaise mixture. Fold evenly, then squeeze into the almonds and form crust. Put the prepared griddle in the pan and fry until the crust is golden brown and the chicken is roasted for 10 to 12 minutes. Allow to cool slightly. Place a piece of chicken on a 1 1/2 inch piece orange pepper covering half of a large olive filled with Manzanilla Pimiento and a spear with a pickaxe. Repeat with the remaining ingredients.

Fried steak with brussels sprouts and taleggio

Start: 30 minutes
Serves 12

Bring a small pot of water to a boil. Add 12 small Brussels sprouts and cook until light green and crisp, about 7 minutes. Drain, allow to cool under cold water and drain well. Roll on paper towels to dry. In the meantime, heat a medium cast iron or other heavy pan over medium heat. Generously season a 6 ounce flatbread with kosher salt and freshly ground black pepper . Add 1 tablespoon olive oil to the pan, then the steak. On both sides nice browning, with a medium rarity about 10 minutes. Transfer to a chopping board and let it rest for 5 minutes. Cut the steak into 1 to 2 inch thick slices, and then slice each slice into 1 to 2 inch long pieces. Place a Brussels sprouts and a 1/2 inch Taleggio cheese on top and use a thorn to spear. Sprinkle with chopped chives and black pepper . Repeat with the remaining ingredients. (See also: This simple cocktail recipe was made for your next Christmas party.)


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