New Years Eve is a great time for appetizers...bite size food to enjoy throughout the night. Here are a few recipes that are so easy and delicious you will make them all year long:)
Happy New Year!!!
Chris Court/Food and Wine
Total time: 50 minutes
Servings: 36 Hors D'Oeuvres
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
Ingredients
- 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
- 1 large egg yolk mixed with 1 tablespoon of water
- 4 andouille sausages (3 ounces each)
- 1/4 cup Major Grey's chutney
- 2 tablespoons whole-grain mustard
Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.
Tina Rupp/Food & Wine
Total time: 3 hours and 15 minutes
Servings: Makes 4 dozen squares
After baking flaky squares of puff pastry they are topped them with sweet fig preserves and pungent blue cheese.
Ingredients
- One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
- 1/2 cup fig preserves
- 3/4 cup crumbled Stilton cheese (4 ounces)
Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.
Lucy Schaeffer/Food and Wine
Total time: 40 minutes
Serves 4
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer or wine.
Ingredients
- 2 tablespoons snipped chives
- Freshly ground pepper
- Kosher salt
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 cup low-fat sour cream
- 3 cups canola oil
Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.
In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped. Transfer the dip to a bowl and serve alongside the potato crisps.
By Justin Chapple on the Today Show
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