Quick and Easy New Year’s Eve Appetizers
Stuffed Baked Brie
Equipment: jellyroll pan, silpat, 10” sauté pan, measuring cups, 8”chef’s knife, 10” bread knife or slicer, mixing bowl, ovenproof serving platter, high heat resistant spatula, pastry brush
1 cup dried apricots, diced
½ cup brandy
1 Tbsp olive oil
1 small red onion, diced
1 small red bell pepper, diced
¾ cup chopped pecans
½ cup white wine
1 bunch fresh basil, chiffonade
1 8-9” brie
- Plump apricots in brandy at least 4 hours, overnight is best.
- Heat olive oil in sauté pan, add onions and sauté until translucent.
- Add red bell pepper, apricots and pecans; cook until peppers are tender.
- Add white wine and cook another 2 minutes, remove from heat and let cool.
- When cool, add ¾ of basil. Gently toss until well mixed.
- Cut brie in half and stuff with most of filling, reserving some for garnish.
- Place brie on sheet pan and heat at 350*F for 5 minutes or until soft, remove from oven and garnish with remaining basil. Serve immediately with pita crisps, crusty bread, crackers or toast points.
Herbed Pita Crisps
1 pack pita bread
1 cup olive oil
1 Tbsp dried oregano
1 Tbsp garlic, minced
1 Tbsp dried basil
salt & pepper to taste
- Cut pita into 8 slices.
- Spread pita out on a baking sheet; baste with herb mixture.
- Bake at 350* for 5-10 minutes or until lightly browned and crispy.
Nancy’s Shrimp Marinated with Capers and Olive Oil
1 c. extra-virgin olive oil
¾ c. white wine vinegar
¼ c. capers with brine
¼ c. sugar
2 teaspoons salt
1 teaspoon chopped fresh parsley
1 teaspoon dry mustard
3 bay leaves
1 garlic clove, pressed
2 pounds cooked medium shrimp
1 onion, thinly sliced
Fresh dill sprigs
- Mix first 9 ingredients in a large bowl.
- Add shrimp and onion and toss to coat.
- Cover and refrigerate at least 3 hours or overnight.
- Transfer shrimp with marinade to serving bowl.
- Garnish with dill and lemons. Set bowl with shrimp into larger bowl filled with ice and serve.
Warm Marinated Olives
1 Tbsp extra virgin olive oil
1 spring rosemary leaves (wash, dry and remove the leaves, discard stem)
3 fresh lemon twists (about 1 – 1 1/2” long)
2 cups mixed olives, rinsed and patted dry
- Heat the oil, rosemary and lemon in a heavy bottom skillet over medium heat until aromatic, approx. 2 mins.
- Add the olives and reduce the heat to low. Heat through stirring occasionally, about 8 – 10 mins.
- Remove to a serving bowl and serve warm.
Note: can also add Marcona almonds with olives for a nice mix of warm almonds and olives
Serves 8 – 10
20 baby red potatoes, or fingerling potatoes
½ cup mayonnaise
1 Tbsp capers
2 Tbsp diced, roasted red pepper
Salt and freshly ground pepper to taste
Crushed red pepper (optional for a little kick)
2 – 3 oz Manchego cheese, sliced into thin diagonal pieces
4 - 6 chives, finely chopped
- Wash potatoes and place them in a heavy bottom saucepan. Add enough cold water to just cover them, salt them generously. Bring them to a boil and cook until “fork tender” – when a thin skewer goes in easily and slides back off, they are ready. Drain and cool.
- In a mixing bowl, mix together the capers, red peppers, salt and freshly ground pepper, and crushed red pepper as you desire.
- When the potatoes are cool, cut them in half lengthwise and scoop out a little of the center with a melon baller or small spoon.
- Spoon a dollop of the mayo mixture into the center. Top with a slice of manchego cheese. Arrange on a platter.
- Lightly dust the potatoes with freshly ground black pepper and a scatter of chopped chives.