Easy Appetizers for the New Year

Happy New Year everyone!

Here are some tasty appetizers to try in 2011. Make a few of the following at your next gathering - these starters and sides are sure to impress, and no one will know just how little time you actually spent in the kitchen!

Teriyaki Chicken Meatballs with Blackberry Chipotle Dipping Sauce

1 lb. ground dark meat chicken (you can also use ground turkey)

1 clove garlic, minced

1/3 cup breadcrumbs (seasoned or plain)

1/4 cup crushed pineapple, well drained

3 tbs. teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)

1 egg, slightly beaten

1/2 tsp. salt

1/4 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. onion powder

Preheat your oven to 400 degrees. In a large bowl, add all of the ingredients and combine well, preferably using your hands. Roll the chicken mixture into bite-sized rounds (a bit smaller than your average meatball, since they are appetizer portions). Place the meatballs about an inch apart (don't let them touch) on a lightly greased cookie sheet. Bake for 25-35 minutes until meatballs are browned and cooked through. Serve with blackberry chipotle dipping sauce.

Blackberry Chipotle Dipping Sauce 

This recipe will make extra sauce, so fortunately it's extremely versatile! It makes a great dipping sauce for any number of snacks from cocktail franks to pretzels. You can also try using the leftover as a glaze for chicken wings, ribs, or baked tofu.

 

17 oz. jar of your favorite all-natural blackberry jam

1/4 cup ketchup

2 tsp. Worcestershire sauce

1/2 tsp. - 1 tsp. your favorite chipotle chili sauce OR 1/2 tsp. chipotle chili powder

1/4 tsp. of salt or to taste

1 tbs. maple syrup (optional)

In a small pot over medium-high, heat jam until it melts down - it will take about a minute. Add remaining ingredients and stir to combine well. Reduce heat and simmer for 3-5 minutes. Let cool and serve with meatballs.

Smoked Salmon Stuffed Endive Leaves

Like the blackberry chipotle sauce, the smoked salmon spread in this recipe can be enjoyed in a variety of ways. Try it on celery, crackers, or on a bagel with cream cheese.

4 oz. smoked salmon (find this near the deli counter or fish department)

8 oz. light cream cheese or neufchatel cheese (room temperature - this is important so the mixture will blend evenly)

3 tbs. light sour cream

1 clove garlic

1 tbs. Sherry wine (optional)

3 tbs. fresh dill

1 tbs. fresh chives, chopped (optional)

1 tbs. green capers

About a dozen red or green endive leaves, washed and dried

In a food processor, pulse garlic a few times until minced. Add remaining ingredients and blend until smooth. Add a bit more sour cream if it needs to be thinned out. Gently pulse in the capers - you want them to stay more or less whole. Fill each endive leaf with 1-2 tsp. of spread.

Chicken Skewers with Peanut Satay Dipping Sauce

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces (ask the butcher at your grocery store to cut it up for you)

About a dozen long bamboo skewers, soaked in water (if you don't soak them they tend to burn)

Salt and pepper to taste

Season the chicken pieces with salt and pepper and thread into skewers (about 4-5 chunks on each skewer). 

2 cups all natural peanut butter (room temperature)

1/2 cup light coconut milk

2 cloves garlic, minced

1 tsp. fresh grated ginger

1/2 tsp. curry powder

2 tbs. fresh lime juice

1 1/2 tsp. fish sauce (optional - add a bit more lime juice if you're leaving it out)

1 tbs. sweet chili sauce (find this in the Asian section of any grocery store)

2 tsp. sugar

Pinch of salt to taste

1 tbs. fresh chopped cilantro

In a saucepan over medium heat, melt peanut butter. Whisk in remaining ingredients and simmer 3-5 minutes. Set aside to cool.

Place chicken skewers in a shallow baking dish or a baggie and pour about 1/4 of the peanut sauce on top. Marinate for a few hours up to overnight. When you're ready to cook them, preheat oven to 350 degrees. Lay the skewers on a lightly greased cookie sheet and bake for 30-35 minutes (depending how thick your chicken pieces are) until chicken is cooked through but still moist. Use the remaining sauce for dipping.

Potato Pancakes with Creme Fraiche and Caviar

A dozen home made or store bought potato pancakes (more or less depending on number of guests)

A dollop of creme fraiche per pancake

A dollop of your favorite caviar per pancake

Roasted Asparagus Wrapped in Prosciutto

Roast asparagus (you can click here for directions) and wrap each spear in 1-2 slices of Prosciutto  

Antipasti Platter featuring Roasted Artichokes with Pesto Vinaigrette, fresh Mozzarella, smoked meats, olives, and roasted peppers

Easy Do-Ahead Hors D'oeuvre: Cheesy Sundried Tomato Pesto Pinwheels

Wow your guests this holiday season with this quick and easy savory treat!

Cheesy Sundried Tomato Pesto Pinwheels 

One sheet of puff pastry, defrosted (follow directions on the box for defrosting)

1/2 cup sundried tomato pesto, purchased or home made (I used Key Ingredient Market brand, but I will give a recipe for a homemade version below)

1/3 cup crumbled Feta or Gorgonzola or goat cheese (more if you want it cheesier)

1/3 cup fresh grated Parmesan or Parmesan blend

Sprinkle of salt or to taste (the cheeses are already salty but you may want a little more)

Sprinkle of fresh ground pepper

1/4 tsp. of garlic powder (optional)

1 egg, beaten (to coat the top before baking)

Preheat the oven to 400 degrees. In a lightly floured cutting board, roll out the defrosted puff pastry into an approximately 9x12 rectangle (not too thin). Spread pesto evenly onto the entire surface, leaving a small (about 1/8th inch) boarder around the edge. Sprinkle on the Feta, Gorgonzola, or goat cheese and top with Parmesan. Sprinkle on seasonings. Roll the pastry dough into a log, starting with the long side, pressing the seam closed. Coat the entire log in a light coating of beaten egg. Slice the log into rounds, about 1/2 to 1 inch thick (at this point, you can freeze the sliced rounds in a plastic bag until you want to use them). Place rounds, flat/cut side down onto a parchment-lined baking sheet. Bake for about 15 minutes, until lightly golden brown.

For a tasty variation, try using other other flavors of pesto or olive tapanade spread. You can also add thin slices of prosciutto and/or caramelized onions. For added crunch, top the pinwheels with some fresh pine nuts before baking. Feel free to experiment with different flavor combinations until you find your favorite!

Sundried Tomato Pesto

1 small (8.5 oz) jar of sundried tomatoes

About 1/3 cup fresh basil leaves

2-3 cloves garlic (depending how strong you want the flavor)

3/4 cup fresh grated Parmesan

1/4 cup extra virgin olive oil

Salt and fresh ground pepper to taste

Process all ingredients in a food processor or blender and mix until smooth. Add more extra virgin olive oil if you need to thin it out. This recipe will likely make more than you need for the pastry, but you can freeze it in a tupperware or baggy for up to 3 months or so. It makes a delicious dip, pasta topping or as a spread for home made pizza.