NYE APPETIZERS—WHETTING YOUR PALATE FOR 2016
We survived the season! And now we’re full of cheer (and holiday food) and excited to ring in the new year. But one thing’s for sure: No. More. Heavy. Appetizers. Which means that we’re going to have to change things up for all of those New Years Eve parties. Luckily you all have some brilliant, creative ideas!
Check out the Tomato Basil Tartlets from @serveMEnow that you see above, with Kalamata olives and parmesan cheese. Or @Tiffany’s Maple Roasted Chickpeas for a twist on classic spiced nuts. Try @debspots’ Baked Zucchini Fries for something new entirely! Or if you’re loving squash this season, @Newgent’s Roasted Butternut Squash Skewers are packed with Vitamins A and C. And @Rachna’s Cauliflower Wings are perfect if you’re craving a little sesame and scallion flair. What do all of these tasty bites have in common? They’re all vegetable or protein based—feeding your body what it needs, as well as what it wants.
While appetizers can also refer to the first course of a meal, such as a soup, salad, or another composed plate, today we’re clearly talking about the palate-whetting, bite-sized variety that prepares you for food to come.
The term “appetizers” appeared in the 1860s, both here in America as well as in England, as an English alternative to the French “hors d’oeuvres”. They were described as a first course preceding soup, set out prior to the arrival of guests. Though let’s be honest, at many of those holiday parties we’ve been going to for the last few weeks, appetizers haven’t come before dinner, they’ve acted as dinner! And if appetizers are the last meal of 2015, they better be tasty, and make you feel good too!
EAT & DRINK
RED BEET BABA GHANOUSH by Newgent
2 medium (6-ounce) fresh organic or local beets with leaves removed
1 1/2 tablespoons tahini
1 1/2 teaspoons extra-virgin olive oil
Juice and zest of 1 small lemon (2 tablespoons juice)
2 garlic cloves
1/4 teaspoon sea salt
1/8 teaspoon smoked paprika
1/8 teaspoon ground cumin
Preheat the oven (or toaster oven) to 350°F. Wrap the beets in recycled aluminum foil and roast in the oven until cooked through and tender, about 1 hour 15 minutes. Keep wrapped; place in a bowl and chill. When chilled, unwrap and scrape off the beet skin using the dull side of a paring knife. Then chop the beets.
In a food processor, add the beets, tahini, olive oil, lemon juice, garlic, salt, paprika, and cumin. Blend until smooth, at least 2 minutes.
Transfer to a serving bowl, sprinkle with lemon zest, and serve.
ROAST RADISHES WITH AIOLI by JenniferEmilson
Take your radishes (halve the larger ones) and coat with olive oil, salt and pepper. Lay out on a parchment lined sheet and bake at 375 for 15 to 20 min, till softened. You may want to check the ‘leaves’ as they may crisp up faster. I served with aioli, but you could serve with whatever you like.