Saturday, December 17, 2011

December 17, 2011: Christmas Party Hors d’oeuvres Ideas and Recipe

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This year, the most popular appetizers for a party are served on a stick. Yep, they look cute and they’re easy to eat, to boot, which is especially important if your guests are encouraged to stand and mingle while eating.

The menu for my holiday party includes (items with asterisk denote recipes included here):
  • Assorted Christmas cookies and candies
  • Strawberry Pecan Cheese ball (seasoned with a mix) and Pringles honey wheat stix
  • Tray of pickled jalapenos and okra (that I canned over the summer)
  • Crackers topped with Alouette Spinach Artichoke soft cheese and slices of smoked sausage
  • Meatball skewers (using my baked meatball recipe but made much smaller) with cheese cubes and olives
  • Korean Pork skewers*
  • Goat Cheese Phyllo cups* (look for recipe in tomorrow’s post)
  • Spiced Apple Cider
  • Hot Chocolate
  • Egg Nog with Brandy
Photo courtesy of

Korean Pork Skewers
This recipe courtesy of USA Weekend magazine

1 pound pork tenderloin
3 T. Asian chili sauce
2 T. each soy sauce and rice wine vinegar
1 T. each minced fresh ginger and garlic
½ t. hot red pepper flakes

Thinly slice the pork tenderloin into about 30 pieces (freeze it slightly to make slicing easier).

Combine remaining ingredients in zip-top bag. Add pork. Refrigerate for 4 hours or overnight.

Thread pieces of pork onto small bamboo skewers. Place on grill rack over a broiler pan. Broil close to heat about 5 minutes, until cooked through. Garnish with thinly sliced green onions, if desired.

Makes 30 hors d’oeuvres

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