Holiday Party Recipes

These are some of the dishes and plates we served at my parents’ holiday party.

 

Caprese Skewers

Ingredients:

• fresh mozzarella balls
• cherry tomatoes
• basil leaves

Directions:

These are self explanatory.  Using toothpicks or small skewers, pierce tomatoes, then basil leaf, then mozzarella. 

If the basil leaves are too big, you can fold them in half or rip a smaller portion.  If you can find mozzarella balls that are marinated in Italian seasonings, use those, otherwise you can drizzle a balsamic vinaigrette over the skewers just before serving.

Bread with Smoked Salmon & Herbed Crème Fraiche [makes ~30]

Ingredients:

• 2 cups crème fraiche (or sour cream or plain greek yogurt)
• 3 tbsp Dijon mustard
• 1/2 cup fresh dill, chopped
• 1 tsp salt
• 2 baguette loaves, sliced thinly
• 8 oz. smoked salmon (we bought 2 4 oz. packages)
• 2-3 tbsp capers

Directions:

Make herbed creme fraiche topping by combining creme fraiche, mustard, dill, and salt.

Spread creme fraiche on sliced bread, followed by a slice of smoked salmon and then a few capers.

 

Apple & Brie Bites

Ingredients:

• Granny Smith apples, sliced
• Cortland apples, sliced
• brie cheese

Directions:

Slice apples into thin wedges.  Place a small square of brie on top.  Prior to serving, heat in microwave until brie has partially melted.

Date Truffles [vegan, makes ~20 truffles]

Ingredients:

• 20 medjool dates, seeded and halved
• 1/2 tsp vanilla extract
• 1/3 cup creamy almond butter
• 1/3 cup unsweetened shredded coconut
• 1/3 cup cocoa powder
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/2 cup chopped almonds or shredded coconut (for coating)

Directions:

Pulse dates and vanilla in food processor until paste forms.  Add almond butter and pulse again.  Next add coconut, cocoa, salt, and cinnamon and pulse until combined.  It will be really thick, but should stick together if you ball it up. 

If it’s too dry, add a bit more almond butter, if it’s too wet, add a bit more cocoa powder or coconut.

Refrigerate the dough for ~10 minutes before making truffles.

Form a ball by rolling some dough in your palm and then roll it in the nuts or coconut to coat it.  Repeat until all the dough is gone.

Refrigerate until serving.

Mom’s Cheesecake

Ingredients:

Filling

• 16 oz. cream cheese
• 2 eggs
• 2/3 tsp lemon juice
• 1 cup sugar
• 2 2/3 tsp vanilla

Topping

• 1 cup sour cream
• 3 1/2 tbsp sugar
• 1 tap vanilla

Crust

• 12-14 (1 1/4 cups) finely crumbled graham crackers
• 1/4 cup melted butter (Earth Balance)

To make the crust, combine graham crackers and butter and pat into a 9 inch pie pan.

For the cheesecake, make the filling by beating cream cheese with sugar, then adding in the rest of the ingredients (eggs, lemon juice, & vanilla) until it’s light and frothy.  Pour into graham cracker crust and bake for 15-20 minutes at 350 degrees F.

Remove from oven and let cool (~5 minutes). 

To make the topping simply blend everything together.  Then pour it over the cheesecake filling. 

Return to oven to bake for 10 minutes (still at 350 degrees F).

Refrigerate at least 5 hours before serving.

 

Hey bartender! 

We also served lots of booze.  And more food, like:

• hummus and crudités
• spinach artichoke dip with assorted crackers
• smoked crab dip
• mini vegetable & cheese quiches
• pork with cranberry compote
• sliced sausage on toothpicks (Field Roast / Tofukry for vegans)
• chocolate and almond toffee
• chocolate crinkle cookies