cl-Party Please Menu
Put 1 sugar cube in each of 8 Champagne flutes; add 2 tablespoons pomegranate liqueur to each glass. Fill glasses with Prosecco (about 3/4 cup each). Garnish, if desired.
1. Place cumin seeds in a small dry skillet, and cook over medium heat, stirring constantly, about 3 minutes or until lightly toasted and fragrant. Transfer to a small plate; cool. Crush cumin seeds in mortar and pestle. (Or place in a heavy-duty zip-top bag, and crush with a rolling pin.)
2. Combine cumin, olives, and next 5 ingredients in a shallow airtight container, stirring to coat. Cover and refrigerate at least 24 hours or up to 1 week, stirring occasionally. Bring to room temperature before serving. Garnish, if desired.
Combine first 6 ingredients in a food processor, and process until smooth. (Will keep, covered in refrigerator, up to 2 days.) Serve with assorted vegetables.
Beef Tenderloin with Garlic-and-Merlot Jam lends a touch of elegance to an appetizer spread at that special celebration.
1. Preheat oven to 400°. Heat oil in a large, heavy-bottom ovenproof skillet over medium-high heat. Sprinkle beef with kosher salt and pepper; place in skillet, and cook, turning occasionally, 5 minutes or until well-browned on all sides.
2. Transfer skillet to oven, and bake 20 to 25 minutes or until meat thermometer inserted in thickest portion registers 145° (medium-rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.
3. Cut beef into 24 thin slices. Place on baguette slices, and top each with 1 tablespoon Garlic-and-Merlot Jam. Sprinkle with chives.
1. Preheat oven to 400°. Place 1 pastry sheet on a lightly floured work surface; roll into 1 (8- x 12-inch) rectangle. Cut pastry into 24 (2-inch) squares. Place 1 sausage slice in center of each square, pressing down. Repeat with remaining pastry sheet and sausage.
2. Arrange puffs on aluminum foil-lined baking sheets, and brush with egg. Bake 18 to 20 minutes or until pastry is puffed and golden.
3. Meanwhile, stir together mustard and sour cream in a small bowl. Serve pastries warm, with dipping sauce.
1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve.
3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
1. Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.
2. Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.
3. Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired. Serve quiches warm or at room temperature.
1. Bring cream to a boil over medium heat in a small saucepan. Remove from heat, and add chocolate. Let stand 5 minutes. Stir until mixture is smooth. Stir in liqueur. Transfer to a bowl, cover, and refrigerate 2 hours or until mixture is chilled.
2. Meanwhile, preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake, stirring occasionally, 6 to 8 minutes or until lightly toasted and fragrant. Transfer to a plate; cool. Finely chop, and set aside.
3. Drop chilled chocolate mixture by rounded teaspoonfuls onto a wax paper-lined tray. Refrigerate 30 minutes. Remove from refrigerator and, working quickly, use your hands to shape chocolate into balls. Return to tray, and refrigerate 30 minutes.
4. Roll each ball in reserved almonds to coat. Place truffles on tray, and refrigerate at least 30 minutes or up to 3 days. Serve at room temperature.
1. Heat 3/4 cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract; cool completely.
2. Beat remaining 3/4 cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-ounce) cups or glasses; garnish, if desired. Chill until ready to serve.
Basil Aïoli with Crudités
Beef Tenderloin with Garlic-and-Merlot Jam
Chicken Sausage Puffs with Creamy Mustard Dipping Sauce
Mini Bacon Quiches
White Chocolate-Peppermint Mousse
Deck the halls with sequins and sparkle, then ring in the new year with bubbles and elegant hors d'oeuvres.
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