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Here is a festive batch of appetizers perfect for your holiday celebrations!
Mustard Green-and-Sweet Onion Frittata
3 tablespoons extra-virgin olive oil
1 large sweet onion, diced
1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
16 large eggs, beaten
Kosher salt and freshly ground pepper
1/3 cup grated Parmigiano-Reggiano
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
Recipe from foodandwine.com
Crispy Baked Radish Chips
10 -15 large radishes
Nonstick cooking spray
Salt and pepper to taste
Preheat oven to 375°. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (If using other seasonings, now is the time to add them).
Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.
Recipe from Food.com
1 bunch watercress, thick stems discarded
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of peasant bread
1/4 cup extra-virgin olive oil, plus more for drizzling
8 to 10 radishes, thinly sliced
6 ounces feta cheese (preferably goat), crumbled
Heat a cast-iron grill pan. Brush the bread with 1/4 cup of the olive oil and grill over high heat, turning once, until toasted. Top the toasts with the feta, radishes and watercress. Drizzle with olive oil, sprinkle with salt and pepper and serve.
Recipe from foodandwine.com
Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
3 medium red bell peppers
2 plum tomatoes, halved lengthwise
1/2 cup (1/2-inch) cubed French bread baguette, crusts removed
1 1/2 tablespoons smoked almonds
1 Tbsp. extra-virgin olive oil
1 Tbsp. sherry vinegar or red wine vinegar
1/4 tsp. Spanish smoked paprika
1/4 tsp. kosher salt
1/8 tsp. ground red pepper
1 large garlic clove
3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
Preheat broiler. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
Preheat oven to 400°.
To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.
Recipe from myrecipes.com
New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce
For the lime-sour cream sauce:
1 cup sour cream
1/3 cup snipped fresh chives
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
For the latkes:
2 pounds sweet potatoes (choose a flavorful variety such as Jewel or Garnet, if available)
1 cup finely chopped onion
3 large eggs, beaten to blend
1/3 cup flour
2 teaspoons ground ancho chili powder
2 teaspoons ground cumin, preferably freshly toasted and ground
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Canola or sunflower oil, for frying
Optional garnish: chopped fresh cilantro
Prepare the lime-sour cream sauce: stir together the sour cream, chives, and lime juice and zest in a small bowl. Let the flavors develop while you make the latkes.
Make the latkes: shred the sweet potatoes using the medium/fine shredding disk of a food processor. (While many recipes call for coarse grating, I find that sweet potatoes won't release as much moisture when grated that thickly and so don't bind as well with the other ingredients.) Transfer the shredded potatoes to a colander, sprinkle with about 1/2 teaspoon salt, and use your hands to squeeze out as much moisture as possible.
Put the sweet potatoes in a large bowl, and add the onion, eggs, flour, salt to taste (figure 1 to 1 1/2
teaspoons), chili powder, cumin, baking powder, and cinnamon. Mix until thoroughly combined.
In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until it is hot, but not smoking. Fill a 1/4-cup measure with latke batter, drop the batter into your hand so that you can squeeze out the excess liquid, then slip it into the hot oil. Flatten the latke with a spatula.
Continue making latkes in the same way, but cook no more than 4 or 5 at a time.
Regulate the heat carefully as the latkes fry until golden and crisp on the bottom, about 4 minutes. To
prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes
carefully. Fry until crisp and golden on the other side.
Avoid turning the latkes more than once or they will absorb too much oil. Before turning, lift the latkes
slightly with the spatula to make sure the underside is crisp and brown.
Transfer the cooked latkes to paper towels or untreated brown paper bags to drain. Continue frying latkes until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get
hot before frying a new batch.
Serve the latkes right away with the lime-sour cream sauce, garnished, if you'd like, with cilantro.
They are at their best eaten as soon as possible, but, if necessary, you can keep them warm,
arranged in a single layer on a rack set on a baking sheet in a slow oven (200º) until they are all
ready to be brought to the table.
Recipe from Chow.com
Onion Roll Appetizers
3 large yellow onions
1/4 cup butter
1 (6 ounce) packages cream cheese
1 (6 ounce) packages Swiss cheese, grated
1 package burrito-size flour tortilla
Chop onions. Place in frying pan with butter. Fry for 20 minutes or until onions are limp. Stir in cream cheese and grated Swiss cheese. Stir until cheese melts. Spread on tortillas. Roll and refrigerate overnight.
Grease baking sheet. Cut into 1-inch pieces. Bake, upright, at 375 degrees for 10 minutes or until lightly brown.
Recipe from Food.com