Create a tasty start to your holiday meal

Christmas and New Year’s mealtimes tend to center on a big dinner, but what to do in the time before that meal?

Appetizers are just the thing, providing plenty of food to nosh on while piquing the appetite for the main course.

For years, that meant a plate of cheese and crackers, some chips and dips — and if you were lucky, some shrimp and cocktail sauce.

This year, look beyond that and create some easy yet show-stopping appetizers for your family and friends.

Charcuterie boards are all the rage, offering a spread of meats, cheeses, crackers and other delights artfully arranged on a tray or bread board.

You can make it even more special with some handmade goodies. Try some homemade chips or cheese straws.

Make a hot dip or two and set them up next to the charcuterie board with some crusty bread or buns.

Freezer phyllo dough or puff pastry can be the basis for some delightful bites, filled with a savory blend of meats and cheeses, mushrooms or other treats.

Or try a new twist on an old favorite — toasted ravioli instead of a pasta-heavy salad, prosciutto-wrapped scallops instead of bacon-wrapped water chestnuts, stuffed mini peppers instead of mushrooms or baked brie with a cranberry, pecan and bacon crumble instead of wrapped brie with fruit preserves.

If you’re serving beef or pork for your main course, make a seafood appetizer — perhaps a creamy shrimp scampi dip.

There’s a whole world of appetizers, limited only by your imagination, so many that you could make a meal of them for New Year’s instead of a heavy dinner.

Following are some appetizer recipes from foodnetwork.com.

 

Cacio E Pepe Cheese Puffs

1 cup whole milk

1/4 pound unsalted butter

Kosher salt

Freshly ground black pepper

1 cup flour

4 extra-large eggs

1/2 cup freshly ground aged pecorino cheese, plus extra

1/2 cup freshly ground Parmesan cheese

1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash

In a medium saucepan, heat milk, butter, one teaspoon salt and one teaspoon pepper over medium heat, just until the milk is scalded. Add flour all at once and beat vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook two minutes, stirring constantly.

Dump mixture into the bowl of a food processor fitted with the steel blade. Immediately add eggs, 1/2 cup pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.

Working in batches, spoon mixture into a large pastry bag fitted with a 5/8-inch round pastry tip. Pipe the dough into mounds 1-1/4 inches wide and 3/4 inch high, one inch apart, on two parchment-lined sheet pans. With a wet finger, lightly press down the swirl on top of each puff. Brush the top of each puff lightly with the egg wash and sprinkle with pecorino, salt and pepper.

Bake in a 425-degree oven for 15 to 20 minutes, until browned. Rotate pans halfway through so they brown evenly. Serve hot.

Grind hard cheeses such as pecorino and Parmesan in a food processor rather than grate them for consistency in measuring.

To scald milk, heat it to just below the boiling point, when bubbles start to form around the perimeter. Don’t allow it to boil.

To make these ahead, bake puffs and allow them to cool, then freeze in a sealed bag. Place on a sheet pan lined with parchment paper and reheat in a 375-degree oven for 10 minutes.

 

 

 

Rosemary-Cheese Spritz Cookies

1 cup unsalted butter

1 teaspoon finely grated lemon zest

1 large egg yolk

6 tablespoons heavy cream

1-3/4 cups flour

3/4 cup finely grated pecorino cheese

1/2 cup finely grated Parmesan cheese

1 tablespoon sugar

2 teaspoons minced fresh rosemary leaves

1 teaspoons fine salt

Pinch freshly ground nutmeg

Bring all ingredients to room temperature.

Beat butter and lemon zest with an electric mixer at medium speed about 30 seconds, until smooth. Slowly beat in egg yolk and cream.

Whisk flour, pecorino, 1/4 cup Parmesan, sugar, rosemary, salt and nutmeg together in a bowl. Gradually add flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill a cookie press with the dough. Press cookies onto ungreased baking sheets, leaving one inch between cookies. Sprinkle with the remaining Parmesan, then refrigerate 20 minutes.

Bake cookies in a 325-degree oven for 20 to 25 minutes, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for as long as one month.

 

 

 

Tiny Tomato Tarts

1 17.3-ounce package puff pastry, thawed

3 tablespoons basil pesto

4 Roma tomatoes, sliced

Olive oil

Unfold puff pastry on a lightly floured work surface, then roll lightly to flatten. Using a 2-1/2-inch cookie cutter, cut pastry circles and place, evenly spaced, on two  parchment-lined baking sheets. Using a fork, generously prick the circles to the edges. Spread one teaspoon pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.

Bake in a 400-degree oven for 15 to 20  minutes, until puffed and golden.

 

 

 

Cayenne Cheese Straws

8 ounces sharp cheddar cheese, cold

16 tablespoons butter

2 cups flour, plus extra as needed

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon dry mustard

1/2 teaspoon freshly ground black pepper

Grate cheese on the medium holes of a grater to make four cups. Cover the grated cheese and leave out with the butter at least two hours, until room temperature, and up to overnight. Don’t use pre-grated cheese.

Mix flour, salt, cayenne, mustard and black pepper in a medium bowl.

Put cheese and butter in the bowl of a stand mixer and beat with the paddle attachment until fairly smooth. Slowly beat in the flour mixture. Check the consistency; it should be just stiff enough to pipe. If not, add a little more flour.

Scrape the dough into a piping bag or resealable plastic bag. Use a 1/4-inch tip or cut a 1/4-inch hole in the plastic bag. Pipe dough in five or six-inch strips onto two baking sheets lined with parchment or silicon baking sheets.

Bake in a 350-degree oven 15 to 17 minutes, until golden brown. Cool on a rack.

 

 

 

Rosemary-Olive Oil Potato Chips

About 4 cups olive oil, for frying

About 4 cups vegetable oil, for frying

3 large russet or Yukon gold potatoes

2 cloves garlic

1 sprig rosemary

Kosher salt

Fill a large pot with 1-1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.

Slice potatoes on the thinnest setting of a mandoline. They should be almost see-through. Lay slices in a single layer on a clean kitchen towel and pat dry with paper towels.

One at a time, transfer slices to the cold oil. If potatoes are not completely submerged, add more oil to cover. Add garlic and rosemary to the pot.

Turn heat to medium high and cook, undisturbed, five minutes. Stir potatoes once to make sure they are not sticking to the bottom, then fry, undisturbed 18 to 20 minutes, until golden. Remove chips with a strainer and drain on paper towels. Season with salt.

 

 

 

Layered Crab Rangoon Dip

16 ounces cream cheese, room temperature

1/3 cup milk

1 pound fresh lump or jumbo lump crabmeat

8 ounces whole water chestnuts, drained and chopped

3 tablespoons hot Chinese mustard

1 red onion, finely chopped

1 tablespoon Worcestershire sauce

1 tablespoon low-sodium soy sauce

2 tablespoons fresh lemon juice

Kosher salt

Freshly ground black pepper

1/2 cup sweet-and-sour sauce

1 small romaine heart, thinly shredded

1 bunch scallions, thinly sliced

1 cup loosely-packed fresh cilantro leaves, chopped

Fried wonton skins, shrimp chips or rice crackers, for serving

Beat together cream cheese and milk in a large bowl with an electric mixer about two minutes, until smooth.

Combine crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.

Spread cream cheese mixture in an even layer in a 9- by-13-inch baking dish. Spread sweet-and-sour sauce on top, leaving about a one-inch border all around. Spoon crab mixture on top. The dip can be prepared up to this point and refrigerated, covered, overnight.

Just before serving, scatter lettuce, scallions and cilantro over the crab, leaving a one-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.

 

 

 

Prosciutto-Wrapped Scallops

1/4 cup chopped sun-dried tomatoes

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped pitted black olives

1/4 cup extra-virgin olive oil

12 medium scallops

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 slices prosciutto

2 cups arugula

1-1/2 tablespoons balsamic vinegar

Place tomatoes, basil, olives, and olive oil in a food processor and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in one slice prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake in a 350-degree oven for 15 minutes, until scallop is cooked through.

In a medium bowl, toss arugula with balsamic vinegar. Season with salt and pepper. Place arugula on a serving platter or divide among individual dishes. Top with scallops and serve immediately.

 

 

 

Prosciutto and Brie Crostini

1 baguette, sliced diagonally into 1/4-inch slices

8 ounces brie cheese

2 tablespoons honey

4 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide ribbons

Finely chopped fresh thyme leaves, optional

Arrange baguette slices on a foil-lined baking sheet. Cut brie into 1/4-inch-thick slices and put one slice on each piece of baguette. Broil one to two minutes, until cheese is melted.

Drizzle the toasts with the honey and then top with prosciutto and a sprinkle of thyme leaves, if desired.

 

 

 

Toasted Ravioli

3/4 to 1 pound small fresh ravioli

3 large eggs, beaten

1-1/2 cups milk

2 cups breadcrumbs

3 tablespoons finely chopped fresh parsley

1 teaspoon finely chopped fresh rosemary

Kosher salt

Freshly ground pepper

Vegetable oil

1/2 cup grated Parmesan cheese

Marinara sauce, for dipping

Spread ravioli on a baking sheet and freeze 20 to 30 minutes, until hard.

Whisk eggs and milk in a shallow dish or pie plate. Mix breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip ravioli in egg mixture, let the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze 15 minutes, until hard.

Heat one inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. Fry ravioli in batches four to six minutes, turning as needed, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Immediately sprinkle with Parmesan and serve with marinara sauce.

 

 

 

Baked Brie With Cranberry-Pecan-Bacon Crumble

2 tablespoons candied pecans or walnuts, finely chopped

2 tablespoons dried cranberries, finely chopped

6 dried apricots, finely chopped

1 tablespoon fresh rosemary leaves, finely chopped

2 teaspoons red wine vinegar

Kosher salt

Freshly ground black pepper

7 to 8-ounce round brie

Sliced baguette, crackers and apple and/or pear slices, for serving

Lay bacon in a large skillet and cook over medium heat four to five minutes per side, until golden and crisp. Drain on paper towels, cool, then finely chop.

Combine bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.

Remove brie from its packaging. Cut off the top rind, leaving a 1/4-inch border around the edges. Discard the rind. Put the brie in a small baking dish, top with some of the cranberry-pecan-bacon crumble and scatter the rest around the brie. Cover the dish with foil and bake in a 325-degree oven for 30 to 35 minutes, until cheese is warm and gooey.

Serve with bread, crackers and apple and/or pear slices for dipping.

 

 

 

Swedish Meatballs

1 tablespoon unsalted butter

1/2 medium onion, finely chopped

Kosher salt

1 1/2 cups breadcrumbs

1/3 cup milk

2 teaspoons dry sherry

1/2 teaspoon mustard powder

3 large eggs

1/2 pound ground pork

1/2 pound ground turkey

1 tablespoon honey

1/2 teaspoon ground allspice

Freshly ground pepper

Vegetable oil, for frying

3 tablespoons lingonberry or cranberry preserves

1/2 cup sour cream

Chopped fresh dill, for topping

Fresh pickled cucumber slices, for serving

Melt butter in a medium skillet over medium-high heat. Add onion, season with salt and cook four to six minutes, until golden brown. Set aside.

Combine 1/2 cup breadcrumbs and milk in a bowl. Set aside for one to two minutes, until milk is absorbed.

Stir sherry and mustard powder in a large bowl until dissolved, then beat in one egg. Add soaked breadcrumbs, browned onion, pork, turkey, honey, allspice, two teaspoons salt and pepper. Gently mix with your hands until combined.

Dampen hands, then form mixture into 36 meatballs, using about one tablespoon for each. Place on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least four hours or overnight.

Put remaining breadcrumbs in a shallow dish. Whisk remaining eggs and two tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs and return to the baking sheet.

Heat 1-1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees. Working in batches, fry meatballs three to four minutes, gently stirring with a slotted spoon, until golden and cooked through. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.

Fold lingonberry preserves into the sour cream and top with dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

 

 

 

Creamy Shrimp Scampi Dip

8 ounces cream cheese, room temperature

1 cup shredded part-skim mozzarella

1 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan

4 tablespoons plain dried breadcrumbs

Kosher salt

2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter

1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces

6 cloves garlic, thinly sliced

Large pinch crushed red pepper flakes

1/2 cup dry white wine

1/2 cup fresh parsley leaves, finely chopped

1 teaspoon lemon zest

Slices of crusty bread and/or crackers, for serving

Beat cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, two tablespoons breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate.

Melt two tablespoons butter in a large skillet over medium-low heat. Add shrimp, garlic, 1/4 teaspoon salt and red pepper flakes and cook two minutes, stirring frequently, until shrimp just start to turn pink. Add wine, bring to a simmer and cook two minutes, until shrimp are pink and cooked through. Remove skillet from the heat and let the shrimp cool completely.

Mix together parsley, remaining breadcrumbs, one tablespoon melted butter, lemon zest and a pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixtures together, then transfer to a two-quart flameproof baking dish. Sprinkle breadcrumb mixture over the dip and bake in a 375-degree oven 15 to 20 minutes, until hot and bubbly. Switch the oven to broil and cook one to three minutes, until top is golden brown. Let rest for a few minutes, then serve hot with bread and/or crackers.

 

 

 

Crab-and-Cheese-Stuffed Mini Peppers

12 to 14 sweet mini peppers

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

5 ounces flavored cream cheese, room temperature

8 ounces fresh lump or jumbo lump crabmeat, picked over for shells and cartilage

Cut peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each half so it will lie flat when cut-side up. Chop trimmings into small pieces and set aside.

Toss the pepper halves in a medium bowl with olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.

Stir together softened cream cheese and reserved pepper trimmings until smooth. Gently fold in the crabmeat and season with salt and pepper.

Fill each pepper half with one tablespoon crab mixture so it comes over the top of the pepper slightly. Place on a rimmed parchment-lined baking sheet and bake in a 400-degree oven 18 minutes, until filling begins to brown. Serve warm.