What cheesy, out-dated, non-Chowish appetizer will you be disappointed if you don't eat on New Year's?
- Firegoat Dec 30, 2010 10:04 AM
Between New Year's Eve parties and other holiday gatherings both at the office and in private homes the variety and complexity of appetizers seems to grow and grow as people become more sophisticated, have more access to innovative recipes via the Internet, and perhaps more daring. My friends have told me about their new chicken liver pates, artisan dips, tea-smoked quail eggs, etc., that they are making. I admit I can be found gazing raptly at my "Martha Stewart's Hors d'Oeuvres Handbook" and a catering book and seeing all the variety and clever serving ideas for appetizers and trying to find something interesting and new with the "wow" factor to impress my friends.
However, then I think of some of the cheesy old standards that if I see them on the party buffet I'm always drawn to, and always seem to go first. The ones that even if I'm ridiculed by my seriously foodie friends, I'll still drag out for a party. These are the three that I'm still drawn to much to the dismay of my foodie friends: (however they always are snarfed... I have no idea who is eating them :)
1) the frozen meatballs or cocktail weinies in the crockpot with the sweet and sour sauce made with grape jelly and ketchup.
2) Tiny little pigs in blankets, usually with cocktail weinies and Pillsbury crescent roll refrigerated dough.
3) A Velveeta based dip, with with spicy sausage or Rotel (or both).
Do you have a "cheesy" go-to holiday appetizer that you still bring out and set next to your filet mignon bites wrapped in puff pastry and caviar?
You beat me to it - bacon wrapped water chestnuts, mine without pineapple. I haven't had them in ages and suddenly, I'm CRAVING them. So even though it's just me and my partner, I'm making them. She turned her nose up at them and said it sounded "weird". So sad for her, more for me!
These went first at my party -Little smokies in grape jelly and chile sauce and rotel/velveeta with bacon and onions and dill dip in rye bread. For New Years, they are clamoring for party pizzas.
This recipe is oh-so-70s, but also ridiculously delicious. It's basically a cheese ball in pate form, with mango chutney and green onions on top.
Chutney Cheese Pate
8oz soft cream cheese
6oz (2 cups) shredded sharp natural cheddar cheese
2 tbsp. dry sherry
1 tsp. curry powder
1/4 tsp. salt
dash of Tabasco
1/2 cup finely chopped mango chutney (or Narsai's nectarine chutney)
3 to 4 green onions, w/part of green tops, minced.
sesame wafers or wheat crackers
beat together creem cheese, cheddar cheese, sherry, curry powder, salt, and tabasco until almost smooth. spread on a serving platter, shaping a layer about 1/2" thick; leave room around the edge for crackers. chill until firm.
at serving time, spread chutney over top of mixture and sprinkle with onion. surround with crackers, and provide a knife for spreading.
source: narsai's restaurant, kensington, ca