Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.
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Seared foie gras with a creamy spiced orange puree and candied orange zest.
Have yourself a a modernist merry Christmas.
Why make buns or a plain loaf of bread, if you can have a pull-apart Christmas tree on the table?
This is the sort of recipe made for those who entertain frequently—an elegant little pre-dinner snack that wows without requiring all that much effort. These briefly fried canned chickpeas crisp in olive oil scented with lemon and thyme, getting all nice and crunchy on the outside while retaining a bit of creaminess within.
Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd swear them off forever. Well, times have changed.
These fritters some together quickly with things from your cupboard—and for those mornings when you may have overindulged a little bit the evening prior, a deep-fried chickpea fritter can be just what's called for. The yogurt sauce is a simplified tzatziki, and is just the right complement for these simple fritters.
Plain ol' tangy, creamy goat cheese gets a Boursin-inspired makeover with a layer of fresh basil, thyme, mint, parsley, chervil, and chive. With a multigrain baguette, this is like do-it-yourself picnic sandwiches.
To most this dish is a classic appetizer, but serve it before noon and it makes a lovely, fancy brunch served alongside sparkling wine. There aren't many morning foods that incorporate oysters (if you have one, please let me know!) but there's something about the crisp breadcrumb, soft oyster and salty cheese that has always screamed brunch to me.
These skewers come via Jean-Georges Vongerichten, and as you'd expect with his recipes, the flavors are complex but expertly blended. The bright sweetness of lemongrass leads, followed by all kinds of complex pungency from the fish and oyster sauces, rounded out with a little sugar, shallot, and toasted sesame seeds.
Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and...
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Greek Easter »...
Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured...
The preparation method for these pecans includes soaking them in a brine flavored with maple syrup, bourbon, and fresh rosemary. The resulting nuts are incredibly crunchy and infused with a woodsy, herbaceous flavor. Adapted from Tuesday Recipe...
Not only are these breadsticks crisp, they're filled with seeds that add even more texture. And since these are dry crispy breadsticks, you can make them ahead of time and they'll last for a long time.