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Vibrant Occasions create heavy hors d'Oeuvres for a New Year's party

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Chef Serge Krikorian and his son Brian of Vibrant Occasions makes a spread of hors d'Oeuvres for a New Year's Eve party.


Pigs in a Blanket

Polish Kielbasa or Polish Sausage

Puff Pastry

1 Egg

1 Tbls. Water

Preheat oven to 350 degrees.

Beat the egg with the water to form an egg wash.

Cut the kielbasa or sausage into 3 equal pieces. Cut the puff pastry to size to wrap the

sausage with a ½" overlap. Roll each piece of sausage in a piece of pastry and brush

the edge of the pastry with the egg wash and press to seal.

Spray a baking sheet with non-stick spray. Set the wrapped sausage on the sheet,

seam side down, and bake 35-40 minutes, until pastry is slightly browned and flaky.

Serve warm with stone-ground brown mustard for dipping.


Bacon-Wrapped Cocktail Smokies

Cocktail Smokies

Sliced Bacon

Brown Sugar

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray.

Roll out each piece of bacon with a rolling pin. Tightly wrap each cocktail smokie with

the bacon, overlapping the ends and cut the bacon to fit. Continue rolling the next

smokie in the slice of bacon until all of the bacon slice is used. Continue rolling

smokies until you have the desired number you want. Place the smokies on the baking

sheet, seam side down.

Generously sprinkle the top of the wrapped smokies with brown sugar and cook in oven

for 20-25 minutes, until bacon has cooked through. Serve warm.


Bacon Praline Skewers

Sliced Bacon

Sugar

Finely Chopped Pecans

Cut each piece of bacon in half crosswise. Thread the halves on wooden skewers.

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray. Layer the skewered bacon on the baking

sheet and generously sprinkle with sugar and finely chopped pecans.

Bacon in oven for 20-25 minutes, until bacon is cooked through. Serve warm.


Toasted Ravioli

Cheese Ravioli (or mushroom or beef)

Panko Bread Crumbs

Flour

1 Egg

1 Tbls. Water

Marinara Sauce, warmed

Preheat oven to 350 degrees.

Beat the egg with the water to form an egg wash.

Put the bread crumbs in 1 bowl, the egg wash in another bowl and the flour in a third

bowl. Dip the ravioli in the flour, shake off excess and dip in egg wash and then press

into the Panko bread crumbs to evenly coat. Lay the breaded ravioli on a sheet pan

sprayed with non-stick spray.

Cook the ravioli in the oven until golden brown, about 13-18 minutes. Serve warm with

your favorite marinara sauce.


Shrimp Cocktail Shooters

21-25 Count Uncooked Peeled and Deveined Shrimp

2-3 Tbls. Cajun Seasoning

2 Lemons

Cocktail Sauce

Lemons, cut into wedges

Chives, garnish

Bring a large pot of water to a rolling boil. Cut the lemons in half and add the Cajun

seasoning and lemons to the water. Add the shrimp and boil until shrimp turns bright

pink, about 3-5 minutes.

Drain the shrimp and immediately submerge in an ice bath to stop the cooking process.

To assemble the shrimp shooters, put a small amount of cocktail sauce in the bottom of

a shot glass. Drape 1-2 shrimp over the edge of the glass and garnish each glass with

a fresh lemon wedge and a couple of chive stems.


Antipasta Skewers

Favorite Thinly Sliced Cold Cuts (ex: pepperoni, salami, coppacola)

Favorite Deli Cheeses, cubed (ex: pepperjack, Swiss, cheddar, gruyere)

Fresh Vegetables (ex: grape tomatoes, pieces of red, green or orange bell peppers)

Other Options such as canned artichoke hearts, pitted olives, roasted zucchini

Using alternately, thread the meats, cheeses and vegetables on wooden skewers.


8 Layer Mexican Dip

1 Can Refried Beans

1 Tbls. Taco Seasoning

1/3 Cup Sour Cream

1/3 Cup Guacamole

1/3 Cup Salsa

3/4 Cup Shredded Cheddar Cheese

1/4 Cup Finely Diced Green Onions

1/4 Cup Canned Green Chile Peppers

1/4 Cup Sliced Black Olives

Season the refried beans with the taco seasoning. Spread the bean mixture on a large

plate, leaving a border around the edges. In increasing smaller circles, top the beans

with the sour cream, guacamole, salsa, cheese, onions, peppers and olives so that the

end result looks a bit like a bulls eye. Serve with tortilla chips.

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