Southern Living, December 2013 Page 6

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

Since multiple recipes appear on page 6, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 13

Tequila-Lime Cocktail Sauce

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Tequila-Lime Cocktail Sauce Recipe

Tequila-Lime Cocktail Sauce is a zesty revival of the traditional condiment with the additions of jalalpeno and tequila.

Advertisement
Advertisement

2 of 13

Ginger Rémoulade

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Ginger Rémoulade Recipe

Perk up shrimp cocktail with zingy Ginger Rémoulade.

3 of 13

Asparagus-Blue Cheese Canapés

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Asparagus-Blue Cheese Canapés Recipe

Not a blue cheese fan? Use any soft, crumbly cheese you like.

Advertisement

4 of 13

Cranberry-Goat Cheese Canapés

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Cranberry-Goat Cheese Canapés Recipe

Make Ahead: Stir together the cranberry mixture up to 3 days ahead of time. Assemble the canapés the day of your party.

5 of 13

Avocado Cream

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Avocado Cream Recipe

Mix up your shrimp platter and set out Avocado Cream to serve alongside this traditional appetizer.

6 of 13

Roasted Shallot Dip

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Roasted Shallot Dip Recipe

Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away.

Advertisement
Advertisement
Advertisement

7 of 13

Rosemary Salt-and-Vinegar Chips

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Rosemary Salt-and-Vinegar Chips Recipe

A homemade brine gives these chips a more delicate vinegar tang than mouth-puckering bagged varieties. They're the perfect chip for Roasted Shallot Dip.

8 of 13

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.

9 of 13

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.

Advertisement
Advertisement
Advertisement

10 of 13

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.

11 of 13

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.

12 of 13

Pimiento Cheese Gougères

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Pimiento Cheese Gougères Recipe

Stamp a Southern accent on this classic French hors d'oeuvre. You can use a piping bag with a 1/2-inch round tip or a zip-top plastic freezer bag with a corner snipped off to pipe the dough onto the baking sheets.

Advertisement
Advertisement
Advertisement

13 of 13

Pepper Jelly Palmiers

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Pepper Jelly Palmiers Recipe

Party-staples pepper jelly and puff pastry go uptown in this flaky, sweet-and-savory pastry.

Make Ahead: Prepare recipe through Step 1, and wrap the dough in plastic wrap. Freeze up to 1 month. Pick up with Step 2 about an hour before the party starts.

Replay gallery

Share the Gallery

Up Next