Three Holiday Hors d'Oeuvres

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By Andrea Correale
Celebrations Expert

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I have Three Holiday Hors d'Oeuvres to share with you that are incredible. They're easy to make, devilishly delicious, and beautiful to look at- what more could you ask for?

Sauteed Thai Chicken with Toasted Sesame presented on a bed of peanuts
Potato and Leek Soup Sips presented in saki cups or Butternut Squash Soup Sips
Kobe Beef Franks with Cheddar mustard Buns on tall skewers presented in wheatgrass

Food and Recipes

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Butternut Squash Soup Sips

Makes 2.5 Quarts

Ingredients

3 medium to large butternut squash
6 to 8 Cup vegetable or chicken stock
1 Cup brown sugar
1/4 Tsp nutmeg
1/4 Tsp cinnamon
a bit of olive oil

Steps

Cut the squash in half and seed. Sprinkle with a little salt and pepper and rub with olive oil. Place with the cut side down on a sheet pan and bake at 35o degrees for 25 to 45 minutes till tender and soft.
Slightly cool, and scoop out into a non-reactive bowl or pot. Put the brown sugar, cinnamon and nutmeg in the squash.
With a small hand-held mixer placed in the pot or bowl turn the mixer on and slowly add the stock it works best if the stock is warm and then just pour it into the soup till desired consistency.
Season with salt and pepper. If you like you can add cream, but we prefer the natural flavors of the sweet squash.

Thai Chicken Hors d'Oeuvres

Makes 20 pieces

Ingredients

1 Whole chicken breast
1/4 stick butter
1 Cup teriyaki sauce
1/4 Cup sesame seeds
1/4 Cup sesame oil
1 Cup cornstarch
6 Cup Peanuts for a garnish, if you like.

Steps

Clean the chicken and cut in one inch cubes. Heat a skillet and add the butter and sesame oil.
Toss the chicken in the cornstarch and then add to the hot pan and sauté till brown.
When the chicken is nicely browned add the teriyaki glaze and then before you platter it add the sesame seeds.

Tags: Teriyaki, Chicken

Kobe Beef Franks

Ingredients

1 Kobe Frank or Kilbasa
1 Box Pepperidge Farms Puff Pastry
1/2 Tbsp Grated Cheddar Cheese
1/2 Cup Dijon
2 Whole Eggs
2 Cup Flour for Dusting

Steps

Defrost the puff pastry overnight in the refrigerator. Crack the eggs for washing.
Take the puff pastry and roll it out a little, spread Dijon on the center and sprinkle some cheese, fold one side over and repeat (this is called a trifold). Fold the last side over and roll out to original size.
Repeat with the second piece.
Take the dough and cut it to the length of the hot dog. Brush both halves with egg and then roll a hot dog in the dough.
When it is surrounded once, cut the dough and repeat till all dogs are wrapped. Any extra dough can be frozen. As you make each one place them in the refrigerator.
When all are completed, take each dog and cut them in 6 pieces or about 1/2inch thick. Place them on a parchment lined cookie tray about ¾ inch apart. Bake at 350 for 12 to 18 minutes or till golden brown.

Tags: Kobe Beef, Hot Dog

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