Brie with Sun-Dried Tomatoes and Pistachio Crust (Photo: Kimberly P. Mitchell, Detroit Free Press)
Just in time for your holiday parties: Fast and fabulous appetizers
We're celebrating the holiday season with our 21st annual fast-and-fabulous appetizers feature.
Each year, we bring out best-in-show holiday appetizers just in time for last-minute parties and New Year's Eve, the biggest party night of the year.
Appetizers get the party started and keep it going, and those bite-size morsels get gobbled up quickly. They're great for noshing and nibbling while you mingle with your guests.
Over the years, we’ve learned a thing or two about appetizers. Lesson No. 1: Don't stress over what to make or serve. Keep in mind that tried-and-true offerings like pigs in a blanket and deviled eggs are what people gravitate to. They're simple and classic, and they're usually the appetizers you run out of first.
You should also choose recipes that won’t break the bank — or your back. Make it easy on yourself and do what you can in advance. You need to have time to enjoy the party. Say yes if someone asks, “May I bring something.” Just make sure it matches your menu and theme.
Our favorite new appetizer recipe this year is one that relies on puff pastry, chicken sausage and Trader Joe's Everything But the Bagel Seasoning. Check it out along with recipes for some of our past favorites.
Happy holidays and happy noshing!
Chicken Sausage in Puff Pastry and Bagel Seasoning
Makes: about 24 / Prep time: 20 minutes / Total time: 1 hour
This recipe uses Trader Joe's Everything But the Bagel Seasoning. The seasoning, which is sprinkled on top of the sausage rolls, sells for $1.99. We also used the Trader Joe's brand of all-butter puff pastry, which comes in a roll and is easy to work with.
6 fully cooked chicken sausage links
1 sheet puff pastry, thawed
2 tablespoons Dijon mustard
1 to 2 tablespoons Trader Joe's Everything But the Bagel Seasoning
DIPPING SAUCE (OPTIONAL)
2 tablespoons Dijon or favorite mustard
Pat the sausage dry with paper towels. Unroll the puff pastry on a lightly floured work surface. Cut the pastry into six equal pieces. Lightly brush the puff pastry with Dijon mustard. Roll up one sausage link in the pastry, making sure the edge seals. Place on a plate and chill in the freezer for 15 minutes. Repeat with remaining puff pastry and sausage.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Brush the rolls with egg wash and sprinkle all over with bagel seasoning. Cut each roll into five or six pieces. Place seam side down on the baking sheet.
Bake for 25 minutes or until puffed and golden brown.
Meanwhile, in a small bowl mix the mayonnaise with the mustard for the sauce and set aside.
Remove from oven and serve warm or at room temperature with dipping sauce if desired.
From and tested by Susan Selasky for the Free Press Test Kitchen
Skewered Beef Strips (Photo: Patricia Beck, Detroit Free Press)
Skewered Beef Strips
Makes: 35 / Prep time: 30 minutes / Total time: 45 minutes
BEEF
¾ pound beef filet or sirloin, trimmed of any fat
Salt and pepper to taste
MARINADE
1 tablespoon rice vinegar
6 tablespoons reduced-sodium or other favorite soy sauce
1 tablespoon dry sherry
¼ cup olive oil
1 tablespoon brown sugar
Salt and pepper to taste
Sesame seeds
Chopped green onion
Sprinkle the beef with salt and black pepper. In a hot pan, sear the beef on all sides for about 10-12 minutes for rare to medium-rare (depending on the thickness of the beef). Or grill or broil the beef as desired. Remove it from the pan and cool it completely.
In a medium bowl, combine the vinegar, soy sauce, sherry, olive oil, brown sugar, salt and pepper. Cut the beef into thin slices and toss it with the marinade. Let it stand a few minutes.
Thread a strip of the marinated beef on one toothpick. Repeat with the remaining beef. Discard the leftover marinade. Arrange the beef strips on a serving platter, sprinkle with sesame seeds and green onion, and serve.
From and tested by Susan Selasky for the Free Press Test Kitchen 22 calories (53% from fat), 1 gram fat (0 grams sat. fat), 0 grams carbohydrates, 2 grams protein, 51 mg sodium, 6 mg cholesterol, 1 mg calcium, 0 grams fiber.
Smoked Salmon Crostini with Chive and Caper Cream (Photo: Kimberly P. Mitchell, Detroit Free Press)
Smoked Salmon Crostini with Chive Caper Cream
Makes: 24 / Prep time: 20 minutes / Total time: 40 minutes
1 small baguette (16 ounces) sliced into 24 pieces
1 package (8 ounces) reduced-fat cream cheese, softened
¼ cup snipped chives
2 tablespoons capers, drained, well-rinsed, chopped
1 package (4 ounces) cold smoked salmon, cut into pieces
Dill sprigs for garnish
Preheat the broiler. Place baguette slices on a baking sheet. Brush each slice with olive oil. Be sure to cover the whole slice. Bake about 4 minutes — watch carefully — until lightly browned. Remove from the oven.
Meanwhile, in a small bowl mix together the cream cheese, chives and capers. Spread about 2 teaspoons of cream cheese (or more as desired) on each baked bread slice. Top each with a salmon piece and garnish with dill.
From and tested by Susan M. Selasky for the Free Press Test Kitchen
89 calories (40% from fat), 4 grams fat (1 gram sat. fat), 11 grams carbohydrates, 4 grams protein, 259 mg sodium, 6 mg cholesterol, 1 gram fiber.
Mini Quiches with Asiago and Red Pepper (Photo: Kimberly P. Mitchell, Detroit Free Press)
Mini Quiche with Asiago and Red Pepper
Makes: 30 / Prep time: 10 minutes / Total time: 25 minutes
2 packages (15 cups each) mini phyllo shells
1 cup milk or half-and-half
2 eggs
¼ teaspoon basil
Salt and pepper to taste
¾ cup finely shredded Asiago cheese
¼ cup minced red bell pepper
Slivers of green onion for garnish, optional
Preheat the oven to 350 degrees. Place the mini phyllo shells on a sided baking sheet. In a mixing bowl, whisk together the milk, eggs, basil and a few pinches of salt and black pepper. Mix in the cheese. Spoon about 2 teaspoons of the mixture into each phyllo shell. Top each with some red bell pepper. Bake for 12-15 minutes or until puffy. Garnish each with a sliver of green onion.
39 calories (44% from fat), 2 grams fat (1 gram sat. fat), 3 grams carbohydrates, 2 grams protein, 59 mg sodium, 18 mg cholesterol, 0 grams fiber.
Brie with Sun-Dried Tomatoes and Pistachio Crust (Photo: Kimberly P. Mitchell, Detroit Free Press)
Brie with Sun-dried Tomatoes and Pistachio Crust
Serves: 16 / Prep time: 10 minutes / Total time: 30 minutes
Use a food processor or mini chopper if you have one to chop the tomatoes, pistachios, parsley and garlic. You can prepare topping ahead, place it on the Brie and refrigerate for up to 8 hours before baking.
½ cup finely chopped sun-dried tomatoes in oil with a tablespoon or two of oil from the jar
1⁄3 cup chopped shelled pistachios
¼ cup chopped fresh Italian parsley
1 garlic clove, minced
Freshly ground black pepper to taste
1-pound Brie round
Toasted baguette slices or crackers
Preheat the oven to 350 degrees.
In a small bowl, combine sun-dried tomatoes with some of their oil, pistachios, parsley, garlic and pepper. The mixture should come together some, but not completely.
Place Brie in a pie dish and top with sun-dried tomato mixture. Bake for about 15 minutes or until Brie feels soft around the edge. Remove from the oven and leave it in the dish or transfer to another serving platter. Let it rest a few minutes and then cut into the Brie, allowing the cheese to seep out. Serve with toasted baguette slices or crackers.
Adapted from several recipes.
Analysis per 1 appetizer serving (2 pieces baguette and 1 ounce Brie.)
195 calories (47% from fat), 10 grams fat (5 grams sat. fat), 17 grams carbohydrates, 9 grams protein, 361 mg sodium, 28 mg cholesterol, 1 gram fiber.
Asian Meatballs (Photo: J. Kyle Keener, Detroit Free Press)
Asian Meatballs
Makes: 48 / Prep time: 45 minutes / Total time: 1 hour 30 minutes
1 pound ground pork
6 ounces mild Italian sausage, casings removed
2 teaspoons freshly grated ginger, divided
1 small shallot, peeled, minced
¼ cup finely chopped water chestnuts
4 teaspoons reduced-sodium soy sauce, divided
1 tablespoon roughly chopped cilantro
1 tablespoon cold water
1 teaspoon cornstarch
1 clove garlic, minced
½ cup fat-free chicken broth
2 teaspoons dark brown sugar
¼ teaspoon crushed red pepper, or more to taste
Preheat the oven to 400 degrees.
In a medium bowl, thoroughly combine the pork, sausage, 1 teaspoon of the ginger, shallot, water chestnuts, 2 teaspoons of the soy sauce and cilantro.
Form the mixture into 1-inch balls and place in a large roasting pan.
Cook the meatballs in the roasting pan for 20 to 25 minutes or until done, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
Remove the roasting pan from the oven and transfer the meatballs to a medium bowl; set aside.
Meanwhile, in a small bowl, whisk together the cold water and cornstarch; set aside.
Place the roasting pan and any collected fat on the stove over medium heat.
Add the garlic and remaining 1 teaspoon of ginger. Cook, stirring with a wooden spoon, for 30 seconds. Add the chicken broth, scraping up any bits that collected on the bottom of the pan. Stir in the remaining 2 teaspoons of soy sauce, the brown sugar and crushed red pepper. Bring the mixture to a boil, whisk in the cornstarch mixture, reduce the heat and simmer until thickened, about 1 minute.
Pour the warm sauce over the meatballs and serve.
Makes about 48 meatballs; analysis based on 1 meatball.
Cook's note: The meatballs may be formed a day in advance and kept covered in the refrigerator. After cooking, the meatballs may be held in the sauce and in the roasting pan, covered with foil. Place over very low heat for up to 1 hour.
Adapted from "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart (Clarkson Potter, $35).
Tested by Susan Selasky for the Free Press Test Kitchen
31 calories (62% from fat), 2 grams fat (1 gram sat. fat), 1 gram carbohydrates, 2 grams protein, 57 mg sodium, 8 mg cholesterol, 3 mg calcium, 0 grams fiber.
