Southern Living, December 2013 Page 195

Updated December 07, 2012
Hector Sanchez; Styling: Heather Chadduck Hillegas

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Black-Eyed Pea Pâté

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Black-Eyed Pea Pâté Recipe

A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread.

Make Ahead: Make and chill recipe up to 2 days ahead.

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2 of 5

Warm Kale-and-Asiago Dip

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Warm Kale-and-Asiago Dip Recipe

Bacon and trendy kale update the hot spinach dip.

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Ginger Rémoulade

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Ginger Rémoulade Recipe

Perk up shrimp cocktail with zingy Ginger Rémoulade.

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Sesame Salmon Croquettes

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Sesame Salmon Croquettes Recipe

Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. Can't find fresh ginger? Substitute with 1/2 tsp. ground ginger.

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Pumpkin-Carrot Soup Shooters with Coconut Cream

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Pumpkin-Carrot Soup Shooters with Coconut Cream Recipe

Serve this in glass votives or demitasse cups.

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