You are here

Holiday Appetizers (Cooking With Carolyn)

Here are some great appetizer recipes for the holidays or any time of the year. Easy, quick and very tasty.
Ingredients
Spiced chicken kebabs
  Chicken breast boneless skinless 4 Kilogram (cut into 1 inch cubes)
  Extra virgin olive oil 2 Tablespoon
  Kosher salt 1 Teaspoon
  Garam masala 1 Teaspoon
  Ginger 1 Teaspoon, ground
  Cumin powder 1⁄2 Teaspoon
  Cayenne peper 1⁄2 Teaspoon
Mango & ginger chutney
  Butter 2 Tablespoon
  Red bell pepper 3 Tablespoon, chopped finely
  Frozen mango 1 1⁄2 Cup (24 tbs), chop (cut into ¼ inch pieces)
  Granular sugar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Garam masala 1⁄4 Teaspoon
  Red pepper flake 1⁄4 Teaspoon
  Red wine vinegar 2 Teaspoon
  Kosher salt 1⁄8 Teaspoon
For caramelized onion & feta cheese topping
  Puff pastry sheet 1 Small
  Onion 1 Medium, slice (¼ inch thick slice)
  Olive oil 4 Tablespoon
  Butter 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Feta cheese 1⁄2 Cup (8 tbs)
For herb goat cheese spread
  Fresh herb 1 Tablespoon
  Goat cheese 1 Cup (16 tbs)
For the open sandwich
  French bread 1 Medium, slice
  Prosciutto slice 2 Large
  Arugula leaves 1 Bunch (100 gm)
Directions

RECIPE 1 - WARMED SPICED CHICKEN KABOBS

GETTING READY
1. Soak the wooden skewers in water for about 20 minutes. The skewers can be cut or broken in half if they're too long.
2. Meanwhile, cut the chicken breast into 1 inch cubes and place in them in a bowl. Pour the olive oil onto the chicken, season with salt and mix well.
3. In another small bowl, combine the garam masala, ginger, cumin and cayenne pepper and mix well.

MAKING
4. Massage the spice rub into the cubes of chicken using your hands. Next, skew 3 to 4 pieces of chicken on each skewer and place on a plate.
5. Preheat a grill pan or skillet over medium-high heat. Place the skewers onto the pan and cook for 4 to 5 minutes on each side.
6. Once done, place the chicken kabobs on a platter.

SERVING
7. Serve with Mango & Ginger Chutney.

FOR MANGO CHUTNEY
MAKING
1. In a sauce pan over medium-high heat, melt the butter, add the red bell pepper and ginger and saute for 2 to 3 minutes.
2. To the sauce pan, add the mango, sugar, water, garam masala, red pepper flakes, vinegar and salt. Stir well.
3. Turn the heat down to medium and cook for 5 minutes. Use a potato masher to slightly smash the mango pieces.
4. Cook for another 4 to 5 minutes occasionally stirring.

SERVING
5. Serve warm or chilled with chicken kabobs.

RECIPE 2 - CARAMELIZED ONION AND FETA CHEESE TOPPING AND HERB GOAT CHEESE SPREAD

GETTING READY
1. Pre-heat oven at 400 degree F.
2. Cut the pastry sheet into 16 pieces (4x4 in size)

MAKING
3. Herb goat cheese spread: In a bowl mix the goat cheese with chopped fresh herbs. (dill, parsley, rosemary, thyme, basil)
4. Caramelized onion & feta cheese topping: In a pan cook the onion with olive oil,butter,onion sliced,sugar optional, cook it for 20 minute on medium heat and keep it aside to cool.
5. Once the toppings are done you need to top 8 pieces of pastry with the herb goat cheese topping and the other 8 pieces with the caramelized onion & feta cheese topping.
6. Arrange on a baking tray and bake for about 15 minutes.

SERVING
7. Serve warm.

RECIPE 3 - OPEN SANDWICH

MAKING
1. Take a medium loaf of French bread and slice it vertically.
2. Pour a little olive oil over each slice and toast on a griddle on in the oven.
3. Apply the herb goat cheese spread over the toasted bread slices and place some arugula leaves, salt and pepper followed by Prosciutto.

SERVING
4. Slice and arrange on a platter and serve.

Things You Will Need
Grill pan / skillet
Oven

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Servings: 
16

Rate It

Your rating: None
3.683335
Average: 3.7 (3 votes)