Southern Living, December 2013 Page 6
Tequila-Lime Cocktail Sauce
Tequila-Lime Cocktail Sauce is a zesty revival of the traditional condiment with the additions of jalalpeno and tequila.
Perk up shrimp cocktail with zingy Ginger Rémoulade.
Asparagus-Blue Cheese Canapés
Not a blue cheese fan? Use any soft, crumbly cheese you like.
Cranberry-Goat Cheese Canapés
Make Ahead: Stir together the cranberry mixture up to 3 days ahead of time. Assemble the canapés the day of your party.
Mix up your shrimp platter and set out Avocado Cream to serve alongside this traditional appetizer.
Roasted Shallot Dip
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.
Rosemary Salt-and-Vinegar Chips
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.
Black-Eyed Pea Pâté
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.
Warm Kale-and-Asiago Dip
Bacon and trendy kale update the hot spinach dip.
Sesame Salmon Croquettes
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.
Pumpkin-Carrot Soup Shooters with Coconut Cream
Serve this in glass votives or demitasse cups.
Pimiento Cheese Gougères
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.
Pepper Jelly Palmiers
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.