New Year's Eve Appetizers with Restaurant 301
Here are three recipes that are great for your next New Year’s Eve party as shown by Kevin Ilenda from Restaurant 301 in Duluth.
To pair up nicely with that holiday favorite beer is an olive tapenade:
Toast of some baguette style French bread and spread on the tapenade.
If you’d like it a little heartier you can roll some provolone or swiss cheese into a deli salami, I’d recommend some Capicola and place that on the top of your crustini style appetizer.
For that friend of yours that is cutting out gluten in their diet this year or you want something that’s a little lighter I’d recommend a cured salmon and cucumber roll.
Simply take a cucumber and peel it, then carefully slice a very thin strip.
Place the thin strip of cucumber on your work surface, and then place a small slice of cured salmon on top of the strip with a dollop of cucumber and tomato crème fraiche.
Carefully roll the salmon and crème fraiche into the cucumber.
To pair with your cheese and champagne, mix them together.
Cut and bake small phyllo cups or puff pastry cups and fill them with champagne poached pears, brie, toasted walnuts and honey.
Enjoy these fun appetizers for you next New Year’s Eve party.
• 3 Cloves of garlic, minced
• ¾ Cup Kalamata Olives, minced
• 2 TBSP Capers, chopped
• 3 TBSP Parsley, chopped
• 2 TBSP Fresh Lemon juice
• 2 TBSP Olive Oil
• ½ Cup Green Olives, Minced
• 1 TBSP Shallot, minced
• 1 Sprig of Thyme Leaves
• ½ ounce of Sardines, minced
• Salt and pepper to taste
Mince olives, garlic, shallots, capers and sardines.
Mix all ingredients together and place into a food processor.
Pulse the ingredients till you have your spread to its desired consistency.
Yields approximately 1 cup of tapenade spread.
Cucumber and Tomato Crème Fraiche
• 6 oz of Crème Fraiche
• 3 oz cucumber, peeled, seeded and diced
• 2 oz tomato, small diced
• 1 oz Red Chili pepper, minced
• Salt and pepper to taste Whip crème fraiche in a bowl till a thick ribbon has formed and then fold in other ingredients.
This recipe can be easily altered using softened cream cheese.
Yields approximately ¾ cup of filling.
Champagne Poached Pear:
• 1 cup of Champagne
• 1 pear peeled and diced
• ½ cinnamon stick
• 4 peppercorns
• 1 bay leaf
Bring Champagne and spices to a boil, and then simmer pears in liquid for approximately 5 minutes. Remove the peppercorns, cinnamon stick and bay leaf from mixture. Strain pears and use in phyllo cups or puff pastry.
Yields approximately ½ cup of poached pear mixture.