December 8, 2010

Hooray for Holiday Hors d’oeuvres

With the holidays upon us, I’ve been asked for ideas about simple, economical and low-key—but festive—hors d’oeuvres to serve. Here are some favorites:

Warm Rosemary Mixed Nuts: On a sheet pan, toss your favorite mixed nuts with a little olive oil, fresh rosemary needles, and salt. Bake in a 375°F oven until warm and fragrant, about 5 minutes.

Carrot and Cucumber Sticks with Dilly Dip: Combine Greek yogurt with chopped fresh dill, grated lemon zest, and black pepper. Serve with carrot and cucumber sticks for dipping.

Pistachio Goat Cheese Log: Chop up pistachios and golden raisins and roll a goat cheese log in them to coat the outside. Serve with crackers.

Parmesan Twists: Brush a thawed puff pastry sheet with a beaten egg and sprinkle with grated Parmesan. Cut into ½-inch wide strips then twist. Place on a parchment-lined sheet pan, sprinkle with some more Parmesan, and bake in a 375°F oven until golden and crisp, about 15 minutes.

Roasted Spiced Potato Wedges: Cut up red potatoes into wedges, toss in olive oil, salt, pepper, and paprika and roast in a 425°F oven until tender and crisp. Serve hot or at room temperature with a mixture of sour cream and scallions for dipping, about 35 minutes.

Fresh Ricotta with Herbs: Place fresh ricotta in a serving bowl, drizzle with olive oil, and sprinkle with fresh thyme leaves, a little salt, and freshly ground black pepper. Serve with crackers or sliced baguette.

Chocolate Bark: Melt 8 ounces of semi-sweet chocolate and spread into a parchment lined 8-inch square baking pan. Sprinkle the top with dried cranberries and chopped cashews. Refrigerate until firm (15 minutes) then break into pieces.

Hot, spiced cider is a nice, cozy drink to serve. Add a little bourbon or brandy and let the games begin.

Happy Holidays!

Posted by Jessica Seinfeld
Category: Delicious Recipes