By michael vivar
The months of November and December in the United States are wall-to-wall holidays. Friends, family and food coalesce to create a gestalt of good cheer.
After preparing an elaborate sit-down feast for Thanksgiving, some hosts may be find doing the same for Christmas insurmountable. Appetizers can save the day.
Appetizers normally serve as an introduction. They can double as tapas allowing guests to graze and socialize informally. Here are various options that satisfy.
French-tipped lamb racks with juicy nubbins of fat can be found in median to high-end markets. They are carved after roasting and the bones act as built-in handles.
Cut the bottoms off so they're less unwieldy and save for stock. A sauté in olive oil with sea salt and coarse pepper takes minutes. Use oil sparingly to prevent greasy fingers.
Sweet white chocolate offsets the tartness of just-about-ripe strawberries and the color scheme fits the holiday season.
Try a French take. Legs can be found at a butcher shop or ordered frozen online. The Parisian delicacy is similar to chicken with a more delicate flavor and texture.
Cubes of feta wrapped in layers of crispy phyllo bake in high heat for a few minutes. Drizzle honey for a salt and sweet combo. Be sure to pat feta dry or the phyllo will be soggy.
This is a classic British staple. It can be simple using dough sold in a tube with hot dogs or elegant by making puff pastry from scratch wrapped around spicy chorizo.
Serve this quick and versatile dish all year long. Fill de-stemmed portobello caps with anything from meat to hummus, top with cheese, breadcrumbs and herbs, then bake.
"The people who give you their food give you their heart." - Cesar Chavez, civil rights activist
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