5 Easy Appetizer Skewers to Serve at Your Next Holiday Party

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 5 Easy Appetizer Skewers to Serve at Your Next Holiday Party


Photo: Ben Watts

With a holiday party almost every night, you probably feel like you’re in a 24/7 food coma. At your next shindig, why not serve something fresh, healthy, and absolutely delicious? These light bites are also made for multi-taskers, those that refuse to put their drink down so they can hold a plate with food. (Um, priorities.) Plus, skewers are disposable, so there’s no need for heavy clean-up. Serve with a healthy holiday cocktail to leave your guests feeling ready to tackle the new year.

Roasted Carrots with Feta Labneh 

Start to finish: 40 minutes
Serves 12

Preheat the oven to 425°. Toss 2 large carrots, peeled and cut on the bias, into 1 1⁄2-inch chunks, with 2 teaspoons olive oil; 1⁄2 teaspoon coriander seeds, crushed; 1⁄4 teaspoon ground cinnamon; 1/8 teaspoon cayenne; and 1⁄2 teaspoon kosher salt until evenly coated. Spread in a single layer on a baking sheet. Bake until tender and browned, about 20 minutes. Let cool slightly. Mash 2 tablespoons feta cheese into small crumbles. Fold in 1 tablespoon labneh and season to taste with salt. Spread the mixture over the carrots so it sticks. Top with 12 mint leaves and 12 shelled roasted, salted pistachios and spear with a pick. (Related: 6 Chestnut Recipes for the Holidays That Aren’t Roasted Over an Open Fire)

Prosciutto with Persimmons and Radish

Start to finish: 15 minutes
Serves 12

Peel 2 inches of a daikon radish and cut 12 paper-thin rounds from it. Peel 2 small persimmons and cut each into 6 wedges. Cut 6 paper-thin slices of prosciutto in half lengthwise. Wrap a radish slice around a persimmon wedge like a taco, with the persimmon’s rounded side facing up. Wrap a strip of prosciutto around it to secure. Top with a basil leaf and spear with a toothpick. Repeat process with remaining ingredients. Zest lemon directly on top and sprinkle with Piment d’Espelette or red pepper flakes

Roasted Squash with Goat Cheese and Pink Pepper

Start to finish: 35 minutes
Serves 12

Preheat the oven to 425°. Mix 1 tablespoon olive oil, 1 teaspoon honey, and 1 garlic clove, minced, in a medium bowl. Add 1⁄4 delicata or acorn squash, scrubbed, seeded, and cut into 1 1⁄4-inch chunks, and a generous pinch each of kosher salt and freshly ground black pepper. Toss until evenly coated, then spread in a single layer on a half sheet pan. Roast until browned and tender, 15 to 20 minutes. Let cool slightly. Put 1⁄2 teaspoon goat cheese on each squash piece, then top with a parsley leaf. Use a pick to spear, then sprinkle with crushed pink peppercorns. Repeat with the remaining ingredients. (Related: Vegan Truffles That Will Fuel You Through the Holiday Chaos)

Marcona Almond–Crusted Chicken with Green Olives

Start to finish: 25 minutes
Serves 12

Preheat the oven to 450°. Line a rimmed baking sheet with foil and fit with a wire rack. Mix 2 tablespoons mayonnaise and 1⁄2 teaspoon smoked paprika in a medium bowl. Put 1⁄2 cup roasted, salted Marcona almonds, very finely chopped, in a shallow dish. Season 1 1⁄4-inch chunks of chicken (cut from 1 large boneless, skinless 8-ounce breast) generously with kosher salt, then add to the mayonnaise mixture. Fold to coat evenly, then press into the almonds to form crust. Put on the prepared rack in the pan and roast until the crust is golden brown and the chicken is cooked through, 10 to 12 minutes. Let cool slightly. Put a piece of chicken on a 1 1⁄2-inch piece of orange bell pepper, top with half of a large Manzanilla pimiento-stuffed olive and spear with a pick. Repeat with the remaining ingredients. 

Seared Steak with Brussels Sprouts and Taleggio

Start to finish: 30 minutes
Serves 12

Bring a small saucepan of water to a boil. Add 12 small Brussels sprouts and boil until bright green and crisp-tender, about 7 minutes. Drain, rinse under cold water until cool, and drain very well. Roll around on paper towels to dry. Meanwhile, heat a medium cast-iron or other heavy skillet over medium-high heat. Generously season one 6-ounce flank steak with kosher salt and freshly ground black pepper. Add 1 tablespoon olive oil to the skillet, then the steak. Sear until nicely browned on both sides, about 10 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut the steak into 1⁄2-inch-thick slices, then cut each slice into 1 1⁄2-inch-long pieces. Put a Brussels sprout and a 1⁄2-inch chunk of Taleggio cheese on top and use a pick to spear. Sprinkle with snipped chives and black pepper. Repeat with the remaining ingredients. (Related: This Easy Cocktail Recipe Was Made for Your Next Holiday Party)

easy-appetizer-skewers-recipes

Photo: Ben Watts

With a holiday party almost every night, you probably feel like you’re in a 24/7 food coma. At your next shindig, why not serve something fresh, healthy, and absolutely delicious? These light bites are also made for multi-taskers, those that refuse to put their drink down so they can hold a plate with food. (Um, priorities.) Plus, skewers are disposable, so there’s no need for heavy clean-up. Serve with a healthy holiday cocktail to leave your guests feeling ready to tackle the new year.

Roasted Carrots with Feta Labneh 

Start to finish: 40 minutes
Serves 12

Preheat the oven to 425°. Toss 2 large carrots, peeled and cut on the bias, into 1 1⁄2-inch chunks, with 2 teaspoons olive oil; 1⁄2 teaspoon coriander seeds, crushed; 1⁄4 teaspoon ground cinnamon; 1/8 teaspoon cayenne; and 1⁄2 teaspoon kosher salt until evenly coated. Spread in a single layer on a baking sheet. Bake until tender and browned, about 20 minutes. Let cool slightly. Mash 2 tablespoons feta cheese into small crumbles. Fold in 1 tablespoon labneh and season to taste with salt. Spread the mixture over the carrots so it sticks. Top with 12 mint leaves and 12 shelled roasted, salted pistachios and spear with a pick. (Related: 6 Chestnut Recipes for the Holidays That Aren’t Roasted Over an Open Fire)

Prosciutto with Persimmons and Radish

Start to finish: 15 minutes
Serves 12

Peel 2 inches of a daikon radish and cut 12 paper-thin rounds from it. Peel 2 small persimmons and cut each into 6 wedges. Cut 6 paper-thin slices of prosciutto in half lengthwise. Wrap a radish slice around a persimmon wedge like a taco, with the persimmon’s rounded side facing up. Wrap a strip of prosciutto around it to secure. Top with a basil leaf and spear with a toothpick. Repeat process with remaining ingredients. Zest lemon directly on top and sprinkle with Piment d’Espelette or red pepper flakes

Roasted Squash with Goat Cheese and Pink Pepper

Start to finish: 35 minutes
Serves 12

Preheat the oven to 425°. Mix 1 tablespoon olive oil, 1 teaspoon honey, and 1 garlic clove, minced, in a medium bowl. Add 1⁄4 delicata or acorn squash, scrubbed, seeded, and cut into 1 1⁄4-inch chunks, and a generous pinch each of kosher salt and freshly ground black pepper. Toss until evenly coated, then spread in a single layer on a half sheet pan. Roast until browned and tender, 15 to 20 minutes. Let cool slightly. Put 1⁄2 teaspoon goat cheese on each squash piece, then top with a parsley leaf. Use a pick to spear, then sprinkle with crushed pink peppercorns. Repeat with the remaining ingredients. (Related: Vegan Truffles That Will Fuel You Through the Holiday Chaos)

Marcona Almond–Crusted Chicken with Green Olives

Start to finish: 25 minutes
Serves 12

Preheat the oven to 450°. Line a rimmed baking sheet with foil and fit with a wire rack. Mix 2 tablespoons mayonnaise and 1⁄2 teaspoon smoked paprika in a medium bowl. Put 1⁄2 cup roasted, salted Marcona almonds, very finely chopped, in a shallow dish. Season 1 1⁄4-inch chunks of chicken (cut from 1 large boneless, skinless 8-ounce breast) generously with kosher salt, then add to the mayonnaise mixture. Fold to coat evenly, then press into the almonds to form crust. Put on the prepared rack in the pan and roast until the crust is golden brown and the chicken is cooked through, 10 to 12 minutes. Let cool slightly. Put a piece of chicken on a 1 1⁄2-inch piece of orange bell pepper, top with half of a large Manzanilla pimiento-stuffed olive and spear with a pick. Repeat with the remaining ingredients. 

Seared Steak with Brussels Sprouts and Taleggio

Start to finish: 30 minutes
Serves 12

Bring a small saucepan of water to a boil. Add 12 small Brussels sprouts and boil until bright green and crisp-tender, about 7 minutes. Drain, rinse under cold water until cool, and drain very well. Roll around on paper towels to dry. Meanwhile, heat a medium cast-iron or other heavy skillet over medium-high heat. Generously season one 6-ounce flank steak with kosher salt and freshly ground black pepper. Add 1 tablespoon olive oil to the skillet, then the steak. Sear until nicely browned on both sides, about 10 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut the steak into 1⁄2-inch-thick slices, then cut each slice into 1 1⁄2-inch-long pieces. Put a Brussels sprout and a 1⁄2-inch chunk of Taleggio cheese on top and use a pick to spear. Sprinkle with snipped chives and black pepper. Repeat with the remaining ingredients. (Related: This Easy Cocktail Recipe Was Made for Your Next Holiday Party)



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