Appetizers for your Dinner Party!


Just because holiday season is over, doesn’t mean your dinner parties have to be. Party it up with these recipes below, people!

Baked Brie with Honey

Small wheel of brie

Preheat oven to 350 degrees F. Drizzle honey on brie. Bake for 5-7 minutes until oozing but not melted completely.
Serve with crackers.


Kale Walnut Goat Cheese Dip

½ head of kale, stems removed, torn into pieces
1 shallot, chopped
1 clove of garlic
1-2 tbsp of goat cheese
extra virgin olive oil
handful of walnuts
salt and pepper

Lightly sauté kale and shallot in olive oil. Transfer to food processor, toss in garlic clove and splash of olive oil. Blend well, then add goat cheese and walnuts. Blend until mixed together. Season with salt and pepper to taste.


Asian Infused Tuna on Toast

1 lb tuna
1 ripe avocado
juice of 4-5 limes
1-2 fresh chillies,
3 tbs sesame oil
1 handful of micro cilantro or fresh cilantro
fresh ginger, grated
Soy sauce, 1 tsp
Finely dice tuna and place in a bowl. Add the rest of the ingredients and stir. Let sit for about 15 minutes for flavors to meld together. Serve on thinly sliced toasted bread.


Mulled Apple Cider

1 gallon of apple cider
1 orange, sliced
2 cinnamon sticks
2 star anise
2 whole allspice berries
3 thin slices of ginger root

Place all ingredients in a large pot and bring to a simmer. Simmer for 5-10 minutes and enjoy!


Smoked Salmon-Pear Blankets

smoked salmon – 6-8 oz
1 Asian pear, sliced
Juice of 1 lime
12 whole chives
4 oz. goat cheese (chevre)

Prepare an ice bath by filling a large bowl with ice water. Bring a large pot of salted water to a boil. Add the chives and blanch for 15 seconds. Remove the chives and plunge them into the ice bath (This will make the chives pliable and will help them retain their bright green color).

Combine the goat cheese and lime juice and mix until smooth and well combined. Wrap each pear slice in a piece of smoked salmon, and tie the package with a chive. Top with a dollop of the goat cheese-lime mixture.


Rack of Lamb Lollipops with Cilantro Vinaigrette

1 rack of lamb, frenched
3 tbsp chopped fresh rosemary
olive oil
salt and pepper
1 clove of garlic, minced
zest and juice of 1 lemon

Preheat oven to 400 degrees F. Season rack of lamb on both sides with rosemary, salt and pepper. Heat a sauté pan to medium-high. Add olive oil. Place fat side down in pan for 5 minutes. Use tongs turn over and cook for another 5 minutes. Slide into oven and cook for 5 minutes. Let rest at least 10 minutes underneath foil before slicing and serving.

Meanwhile, prepare vinaigrette. Add 2 parts olive oil, 1 part lemon juice, lemon zest and chopped cilantro and garlic in small bowl. Season with salt and pepper. Spoon onto lamb lollipops. Yum.


Chocolate Covered Pears and Almonds

chocolate for melting
2 pears

Heat a small pot of water to boil. Place a small glass bowl in the heating pot of water. Place chocolate in glass bowl to melt. Dip fruits in melted chocolate and place on parchment paper. Cool in refrigerator or at room temperature for at least 20 minutes until chocolate hardens

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