Appetizers
Starters to tide your guests over until the bird arrives at the table.
- 1
Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.
- 2
Johnny’s spinach balls Total time: 45 minutes, plus chilling time for the spinach mixture Servings: Makes about 4 dozen spinach balls.
- 3
Total time: 25 minutes Servings: 6 Note: You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab. 1 cup mayonnaise 1/2 teaspoon curry powder 1 tablespoon snipped chives 3 tablespoons whipping cream 3 cups torn frisee 1 cup torn watercress 3/4 to 1 pound vacuum-packed Dungeness crab meat 1 apple, peeled, cored and cut into matchsticks 1/4 cup toasted sliced almonds 1.
- 4
Your holiday menu is in hand. But what about hors d’oeuvres? Here are 25 last-minute appetizers.
- 5
Give thanks before the big feast with an easy appetizer -- a handpicked selection of American cheeses.
- 6
Total time: 2 1/2 hours (includes rising time) Servings: Makes 24 pieces Note: Use dried figs instead of apricots, if you like.
- 7
Dear SOS: The shrimp tostones appetizer at Cafe Verde in Pasadena is delicious, unique and addictive.
- 8
Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets.
- 9
Recipe: Caramelized onions Total time: 4 hours Servings: Makes about 2 1/2 cups Note: These onions will keep tightly covered in the refrigerator for at least a week. 5 pounds brown onions (about 6 large) 1/2 cup oil 1 tablespoon salt 1.
- 10
Servings: 24 eggs Active work time: 25 minutes Total preparation time: 1 hour 15 minutes 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons capers, drained and chopped 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/2 cup mayonnaise 4 tablespoons thinly sliced basil, divided 1.
- 11
Total time: 1 hour, 15 minutes, plus rising time Servings: 12 to 14 Note: Whole-wheat flour raised with yeast lends a depth of flavor that is well worth the wait for the batter to rise.
- 12
Total time: 2 hours, plus cooling time Servings: Makes 30 empanadas Note: Adapted from a Border Grill recipe.
- 13
Celery sticks meet Marcona almonds when you add smart touches to the time-honored relish tray.
- 14
Total time: About 2 hours Servings: 2 1/2 dozen Note: From Donna Deane.
- 15
Total time: 10 minutes, plus 1 hour marinating time Servings: 12 1 pound (about 2 1/2 to 3 cups) black, green or mixed olives 6 tablespoons olive oil, divided 1 clove garlic, thinly sliced 4 strips lemon peel, removed with vegetable peeler 1 tablespoon chopped rosemary 2 whole small dried red chiles 1/4 cup lemon juice 1.
- 16
Total time: 45 minutes Is romesco becoming the new pesto?
- 17
Total time: 20 minutes Servings: 4 to 6 appetizer servings Note: This extremely simple recipe is a combination of two old favorites: basic roast asparagus and steamed asparagus wrapped in prosciutto.
- 18
Total time: 30 minutes Servings: 4 as a first course or appetizer Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly. 1 teaspoon fennel seeds 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon apple cider vinegar 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup thinly sliced Meyer lemons plus 3 tablespoons juice, from about 2 lemons 1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tablespoon coarsely chopped fennel fronds 1 tart apple, such as Granny Smith, cored and sliced lengthwise into one-fourth-inch-thick sticks (do not peel the apple) 2 tablespoons coarsely chopped fresh tarragon 3/4 cup finely grated Parmigiano-Reggiano cheese Olive oil for brushing the parchment paper 1.
- 19
Total time: 10 minutes Servings: Makes about 1 1/3 cups 1 (15-ounce can) white beans (such as cannellini), rinsed well 2 to 4 anchovy fillets, rinsed well if salted 1/4 cup (1/2 stick) butter, softened 1 tablespoon good-quality olive oil 2 tablespoons capers, rinsed if salted and chopped if very large 2 tablespoons minced parsley, plus additional for garnish if desired 1/2 teaspoon salt or to taste Toasted bread or crostini 1.
- 20
Total time: 1 hour, 10 minutes Servings: 6 Note: This Turkish recipe is from Paula Wolfert’s upcoming book, “The Slow Mediterranean Kitchen,” which will be published in October by Wiley.
- 21
Total time: 20 minutes Servings: 8 1 tablespoon capers, drained and rinsed 2 oil-packed flat anchovies, drained 1 cup pitted Provencal olives 1/4 cup best-quality olive oil Finely grated zest of 1 small lemon Freshly ground black pepper 2 to 3 small fennel bulbs (about 3 inches wide), washed and dried 1.
- 22
Total time: 45 minutes, plus 60 minutes marinating and at least 1 hour chilling time Servings: 10 to 12 (makes about 3 1/4 cups) Note: From “Bouchon” by Thomas Keller.
- 23
Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from “The French Laundry Cookbook” by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.
