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New Year’s Eve Appetizers- Part 3

by Michele Pesula Kuegler | December 21st, 2011 | Appetizers, Recipes
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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 and should be served immediately after cooking.  However, it is a fairly simple recipe that could be made while conversing with a couple guests.

Sweet & Spicy Deviled Eggs
Chef Dale Talde of soon to open Talde in Brooklyn, New York


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Ingredients
  1. 12 dozen eggs
  2. 4 oz. Annie Chun’s Gochujang Sauce
  3. 4 oz. mayonnaise
  4. 1 bunch of scallions, sliced
  5. 2 limes, juiced
  6. Annie Chun’s Wasabi Roasted Seaweed Snacks, cut thin
Instructions
  1. Bring eggs to a boil, then drop to a simmer.
  2. Cook for 8 minutes.
  3. Cool the eggs, then peel and cut in half the long way.
  4. Take yolks from eggs and combine with mayonnaise, Annie Chun’s GoChuJang sauce, and lime juice.
  5. Purée until smooth, then add scallions and fill back in to the egg white halves. Crumble seaweed on top. Serve.
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Crispy Oyster and Potato Pockets with Spinach, Iberico Ham, and Champagne Hollandaise


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Ingredients
  1. 12 medium size oysters on half shell
  2. 1 medium size yukon gold potato
  3. 1 cup blanched spinach
  4. 2 cloves garlic, chopped
  5. 3 slices Iberico ham or prosciutto, thinly sliced
  6. 1 cup champagne hollandaise, recipe follows
Instructions
  1. Take the oysters out of the shells and place them on a paper kitchen towel. Keep the shells for presentation.
  2. Peel the potato and slice very thinly with deli slicer or kitchen mandolin.
  3. Place the potatoes on a clean surface, place an oyster meat on every potato slice, fold in half and seal with a toothpick.
  4. Deep fry until potatoes turns golden brown in a deep fryer. Remove them from the fryer, place them on a clean paper kitchen towel, gently remove the toothpicks, and set them aside on a warm place.
  5. Sauté the garlic and ham with a knob of butter in a nonstick frying pan. Add the spinach; keep stirring until spinach warm through. Season with salt and pepper. Remove from the heat.
  6. Divide the spinach between the shells; place the potato and oyster pockets on it.
  7. Serve the hollandaise on the side in a dipping bowl.
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Champagne Hollandaise


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Ingredients
  1. 1-1/4 cups (2-1/2 sticks) unsalted butter, cubed
  2. 2 large egg yolks
  3. 2 Tb. champagne vinegar
  4. Kosher salt and freshly ground black pepper
Instructions
  1. Fill a blender with hot water; set aside.
  2. Melt butter in a small saucepan over medium heat until foaming.
  3. Remove pan from heat. Drain blender and dry well.
  4. Put egg yolks and 2 tablespoons champagne vinegar in blender; cover and blend to combine.
  5. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan.
  6. Blend until creamy sauce forms.
  7. Season to taste with salt and pepper.
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