Cuisine: appetizers
Rosemary, Almond and Parmesan Cocktail Cookies
These Rosemary, Almond and Parmesan Cocktail Cookies are from Dorie Greenspan. They are absolutely delicious and are a perfect pairing with cocktails. She brings out the flavor of the rosemary in these barely sweet cookies by rubbing the leaves with granulated sugar—a technique she learned from renowned French pastry chef Pierre Hermé.
By - Prep: 30 mins
- Cook: 20 mins
- Yields: Makes about 5 dozen bite-size cookies
Roasted Brussel Sprouts with Honey Sriracha and Bacon
These Roasted Brussel Sprouts with Honey Sriracha and Bacon make a great healthy snack! They are a perfect mix of sweet, spicy and salty. You can serve them as a snack or a side dish.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Roasted Shrimp Cocktail Louis
This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, Cook Like a Pro. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 8 - 10 Servings
Red Pepper, Garlic & Pecorino Gourgères
These Red Pepper, Garlic & Pecorino Gourgères are divine. A perfect make-ahead hors d'heurves for your holiday party, or any party! Gourgères is a baked savory choux pastry made of choux dough mixed with cheese. Basically, they are cheese puffs. These infuse puréed red pepper and garlic into them. I very recently posted a recipe for plain cheese Gourgères.
- Prep: 10 mins
- Cook: 20 mins
Cheese Ball
The Cheese Ball is the centerpiece of any Midwest cocktail party. There are many variations of this recipe. Last year I made this Sun-Dried Tomato & Basil Cheese Ball. I am not a big fan of serving a boring cheese platter at a party. It usually doesn't get eaten. I guarantee this cheese ball will be the hit of your next party. Cheese balls were all the rage in the 1970s. So easy to make and the best part is that it has to be made ahead, so you can enjoy your party.
- Prep: 15 mins
- Cook: 10 mins
Parmesan Cheese Biscuits
When my husband and I lived in London, our eccentric friend Sandra introduced us to these Parmesan Cheese Biscuits. They are very easy to make and unusual. I use mini cookie cutters and cut them into shapes – usually pigs or Scottie dogs. Unfortunately, couldn't find fun shapes for this batch. These would go well with any cocktail.
- Prep: 15 mins
- Cook: 20 mins
Gourgères
Gourgères is a baked savory choux pastry made of choux dough mixed with cheese. Basically, they are cheese puffs. My daughter Zoe, went to a book signing for this new book by Rebekah Peppler, Apéritif, Cocktail Hour the French Way. She says the French have perfected the casual, pre-dinner practice of drinks and snacks. I thought Eric and I had perfected that! Anyway, it's a wonderful book and the cheese puffs are great for any party.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 8 Servings, about 40 gougères
Sausage with Cranberry, Sage and Orange Zest Pinwheels
One of my favorite things to do is to develop recipes. I am always trying to add more hors d'oeuvres to my repertoire. I wasn't sure how these Sausage with Cranberry, Sage and Orange Zest Pinwheels would turn out. The combination of cranberries, sage and orange zest really works well with the sausage. They got rave reviews and are perfect for holiday parties.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 12 Servings
Japanese Deviled Eggs
I created these Japanese Deviled Eggs yesterday for a dinner party we went to. The eggs are marinated in soy sauce, mirin, garlic, and ginger. I love experimenting with new versions of a classic dish.
- Prep: 25 mins
- Yields: Makes 12 eggs
Fried Squash Blossoms Stuffed with Mozzarella & Basil
My daughter Grace made these Fried Squash Blossoms Stuffed with Mozzarella & Basil. They are the epitome of summer! Served with warm marinara sauce for dipping. YUM!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
