Christmas Appetizer Recipes

Christmas Appetizer Recipes

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  1. The Christmas holiday brings many gatherings and lots of food. There are a mass of traditional recipes from full meals to desserts, including appetizers, and they are sure to keep the hungry masses at bay and bring everyone together. Friends and family are an integral part of the holidays. With a good collection of Christmas appetizer recipes, you can show off your culinary skills and make beautiful, easy appetizers that look like they took all day.


    Deviled Eggs

    Deviled eggs are a versatile canvas for many flavors and varieties. Once you master the basic deviled egg recipe, you can modify it to any flavor profile you prefer. Some deviled eggs are spicy and some mild while others include pancetta or bacon.

    To create a perfect hard-boiled egg, put the eggs in a large pan so that they are in a single layer. Cover them with water until the water level is an inch over the eggs. Place them over high heat until the water starts to boil. As soon as the water boils, remove them from the heat and cover the pot. Wait 10 to 12 minutes for the eggs to finish cooking in the hot water. Drain the eggs and place them in a bowl of ice water to cool before you peel them.

    Place the yolks of six peeled eggs into a medium bowl. Add 1/4-cup of light mayonnaise, 1/2-teaspoon of ground dry mustard and a sprinkle of salt and black pepper. Mix it until it is smooth and combined. Add 1/2-teaspoon of white vinegar for a little bit of tang, if desired. Alternatively, add 1/2-teaspoon of prepared horseradish to add a bit of spice. Fill the egg halves with the yolk mixture, sprinkle them with a bit of paprika for garnish and serve them cold. Store them in the refrigerator, but cover them tightly with plastic wrap or in an airtight container.


    Apricot Brie Crostini

    As elaborate and elegant as it may sound, this crostini is flavorful and easy.  Your guests will rave about how classy this dish is, and the creamy, tangy and fruity combination makes it a must-have in your collection of appetizer recipes.

    Start with 2/3-cup of apricot preserves in a small pan. Use low-sugar or sugar-free preserves if you prefer. Add 1/2-tablespoon of lemon juice with a tablespoon of orange zest and an equal amount of orange juice. Sprinkle in 1/4-teaspoon of cinnamon and 1/8-teaspoon of nutmeg. Heat the mixture over medium-low heat, stirring until it is well-blended and heated through.

    Cut the brie in to 1-ounce slices. Place a slice of brie onto pre-toasted crostini slices then top it with a tablespoon of the apricot mixture. Let the apricot mixture melt the brie, creating a rich, creamy topping on the crostini. Brighten the flavor with a bit of freshness by adding a thin slice of fresh apricot to the top.


    Onion Tartlets

    An onion tartlet packs a lot of flavor in a small pie shell. The individual portions make it easy for guests and family to pick one up on the go or while mingling.

    Dice three cups of the sweet onion of your choice. Sautee them until golden and tender in a pan with four tablespoons of butter, then let them cool.

    While the onions cool, roll out two rounds of refrigerated or homemade piecrust. Cut two and a half inch rounds from the piecrust until you use all of the possible dough. You should end up with approximately 35 rounds from all of the dough. Place the dough rounds in the cups of a mini-muffin pan or into miniature tart pans. Bake the crusts for 10 minutes in a 325-degree oven.

    Combine 3 eggs, a cup and a half of heavy cream and a package of onion soup mix as well as a half teaspoon each of parsley and tarragon in a separate bowl. Split the sautéed onions between all of the miniature tart shells. Top each one with a teaspoon of shredded mozzarella cheese then fill the shell with the egg mixture. Bake the tartlets for 45 to 50 minutes at 325-degrees, until the egg solution is cooked through.

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