We're at the halfway point of the holiday week: three days past Christmas and three days until New Year's Eve. If you are celebrating at home and haven't planned the menu or the dish you're bringing, it is time to do so! The benefit of delaying until this point is that you now have four weeks of New Year's appetizers from which you can choose.
This week we are finishing the series with a trio of recipes from Todd English. These three appetizers offer a little bit of something for every nibbler: fish, produce, cheese. All of these dishes are
Archives for Appetizers
New Year’s Eve Appetizers- Part 3
by TT on December 21st, 2011 | Appetizers, Recipes
New Year's Eve is a week and a half away and still is probably pretty far from everyone's mind. There's no need to plan that menu when you still have Hanukkah or Christmas menus to plan. However, it is good to start considering what you'll want to serve if you are hosting or attending a New Year's Eve party.
Today I have two more tasty recipes to share. Conveniently, one is a cold appetizer that can be prepared in advance, leaving you free to make other preparations or making it a great dish to bring. The other appetizer is hot
Today I have two more tasty recipes to share. Conveniently, one is a cold appetizer that can be prepared in advance, leaving you free to make other preparations or making it a great dish to bring. The other appetizer is hot
Pork & Apple Meatballs
by TT on December 20th, 2011 | Appetizers, Recipes
Even though this dish was not part of our Iron Chef Thanksgiving, it did seem appropriate to follow my recent theme of apples. This recipe is from a Tapas Monday early in November. The inspiration for this recipe was quite simple. We had a fruit bin filled with apples from a local orchard and a freezer filled with pork from a local farm. Combining the two in a meatball seemed like a terrific format for our late night meal.
The trickier part of this recipe was deciding what would be the simmering liquid. While I could have baked the meatballs
The trickier part of this recipe was deciding what would be the simmering liquid. While I could have baked the meatballs
New Year’s Eve Appetizers- Part 2
by TT on December 14th, 2011 | Appetizers, Recipes
On New Year's Eve, I can't think of a better menu than one that consists of an assortment of appetizers. Sure, you could plan the evening as a formal event with a sit-down dinner, but isn't it more fun to have trays of finger-sized snacks? Not only will you be able to serve a wide array of appetizers, but you also can provide food for your guests throughout the evening.
I find that a mixture of hot and cold appetizers is the best way to plan a menu. Most cold appetizers can be made in advance and just need to
I find that a mixture of hot and cold appetizers is the best way to plan a menu. Most cold appetizers can be made in advance and just need to
Apple Ravioli
by TT on December 12th, 2011 | Appetizers, Desserts, Recipes
As I wrote two weeks ago, we had an Iron Chef Thanksgiving at our house. With a secret ingredient of apples and the assigned course of lunch/appetizer, I had fun making a trio of tapas plates. Apple Skins were a hit with our 15 year old, and Apple Ravioli were popular with our 13 year old.
The ravioli really could act as an appetizer or as a dessert depending on how you serve it and the palates of your diners. The filling is comprised of cream cheese and an apple/vinegar mixture, which gives it a savory taste. I served it
The ravioli really could act as an appetizer or as a dessert depending on how you serve it and the palates of your diners. The filling is comprised of cream cheese and an apple/vinegar mixture, which gives it a savory taste. I served it
