Vietnamese Rolls with Peanut Dipping Sauce
Recipe Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing roll. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so that they don't dry out.
14 of 33Photo: Jennifer Davick; Styling: Linda Hirst
Sweet Potato Ravioli with Lemon-Sage Brown Butter Recipe Try this wonton twist on ravioli as a knife-and-fork hors d'oeuvre. You can prepare the ravioli up to one day in advance; sauté in lemon-sage brown butter just before serving. Or freeze on a baking sheet until firm, transfer to an airtight container, and store frozen up to four weeks.
18 of 33Photo: Jennifer Davick; Styling: Linda Hirst
Ceviche de Camaron (Shrimp Ceviche Cocktail) Recipe Although a classic ceviche has raw fish that's been marinated in fresh lime juice long enough to "cook" the fish, this party version features cooked shrimp that's served in a vegetable and lime juice mixture.
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Shanghai Spring Rolls with Sweet Chili Sauce
Shanghai Spring Rolls with Sweet Chili Sauce Recipe Fill restaurant-style spring rolls with shrimp and pork for your dipping pleasure. You can fry them in advance, keeping the rolls warm in the oven before guests arrive. If you're serving as a first course, plate two rolls over lettuce leaves with a single serving of sauce.
28 of 33Photo: Jennifer Davick; Styling: Linda Hirst
Scallop-and-Avocado Tostadas Recipe Tortilla chips serve as the base for mashed avocado, micro greens and seared scallops. These elegant appetizers surely won't disappoint at your next gathering.
29 of 33Photo: Jennifer Davick; Styling: Linda Hirst
If preboiled shrimp and cocktail sauce is a standard starter at your holiday gathering, try these quick broiled shrimp with a spicy rémoulade dipping sauce--a homemade alternative that takes minutes, tastes much better, and is much lower in sodium. Like cocktail sauce, the rémoulade gets a pungent kick from prepared horseradish, though you could also try Creole mustard. We leave the tails on the shrimp for easy handling. Keep a small bowl next to the serving plate for discarded shrimp tails.