3 Festive Amuse-Bouche for Your Holiday Cocktail Parties
‘Tis the Season: 3 Festive Amuse-Bouche for Your Holiday Cocktail Parties
The holiday season is a time for gathering with friends, family, and colleagues to celebrate the year that’s passed and the joys yet to come. And what better way to elevate your holiday soirée than with these three elegant cocktail party recipes? Perfectly portioned and packed with flavor, these amuse-bouches are sure to delight your guests and spark conversation at your next festive event.
Whether you’re hosting a cozy evening at home or a glamorous cocktail party, these recipes will ensure your guests enjoy a taste of gourmet luxury in every bite.
Salmon Roll with Horseradish and Granny Smith Apple
This elegant appetizer combines the smoky richness of salmon with the tangy bite of horseradish and crisp Granny Smith apple. Perfect for any festive occasion!
Ingredients
- 2 Slices Smoked Salmon
- 3–4 Fingerling Potatoes enough to make 12 disks, 1 cm / 1/4 inch high
- 120 Grams Cream Cheese (4.23 oz)
- 1/2 Lemon juiced
- 1 Tablespoon Horseradish Sauce
- Salt and Pepper to taste
- 1 Granny Smith Apple
Instructions
- Prepare the Potato Base: Peel the potatoes into a cylinder shape and cut them into 1 cm (1/4 inch) high disks. Simmer in salted water until cooked but still firm (about 15 minutes). Drain and reserve.
- Prepare the Salmon Roll: Mix the horseradish sauce, lemon juice, and cream cheese. Season with salt and pepper. On a cutting board, lay out the salmon slices and spread the cream cheese mixture evenly. Roll tightly to form a "cigar" shape. Refrigerate until firm.
- Prepare the Apple Garnish: Cut the apple in half and slice thinly. Place the slices in cold water with a few drops of lemon juice to prevent browning.
- To Serve: Slice the salmon cigar into 1 cm (1/4 inch) thick cylinders (about 6 per slice). Place each cylinder on a potato disk. Insert one or two apple slices into
Crab and Avocado Spoons
A creamy avocado base topped with a zesty crab mixture, served in individual spoons for an elegant and easy-to-serve appetizer.
Ingredients
- 90 Grams Crab Meat 3.17 oz
- 1/4 Red Bell Pepper diced small
- 1 Tablespoon Parsley or Coriander finely chopped
- 2 Tablespoons Mayonnaise
- 1 Pinch Chili Pepper
- 2 Avocados
- 1/4 Lime juiced
- Salt and Pepper to taste
Instructions
- Prepare the Crab Mixture: In a bowl, mix the crab meat, diced red bell pepper, parsley, mayonnaise, chili pepper, salt, and pepper. Reserve.
- Prepare the Avocado Purée: In a separate bowl, mash the avocado with lime juice, salt, and pepper. Reserve.
- To Serve: Using Chinese soup spoons, add 1 tablespoon of avocado purée to each spoon. Top with 1 tablespoon of the crab mixture.
Chicken Satay
Tender, juicy chicken skewers marinated in a homemade satay sauce and grilled to perfection. A crowd-pleasing favorite for any gathering!
Ingredients
For the Chicken Satay:
- 2 Chicken Breasts or 12 Chicken Tenders
- 30 Milliliters Orange Juice about 2 tablespoons
- Black Pepper to taste
- 12 Long Wooden Skewers
For the Homemade Satay Sauce:
- 120 Grams Peanut Butter 4.23 oz smooth or crunchy, as preferred
- 120 Milliliters Coconut Milk 4 oz
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Red Curry Paste or adjust to taste
- 1 Teaspoon Lime Juice
- 1 Clove Garlic minced
- 1 Teaspoon Fresh Ginger grated
- 1–2 Tablespoons Water to adjust consistency, as needed
Instructions
Prepare the Satay Sauce:
- In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, minced garlic, and grated ginger.
- Place the saucepan over medium heat. Stir continuously until the mixture is smooth and begins to thicken, about 5–7 minutes.
- Add water 1 tablespoon at a time to adjust consistency, if needed. Taste and adjust seasoning. Remove from heat.
Prepare the Chicken:
- If using chicken breasts, cut each into 6 long strips. For tenders, no cutting is necessary.
- In a mixing bowl, combine 120 milliliters (1/2 cup) of the prepared satay sauce with the orange juice. Reserve the remaining sauce for serving. Spread the sauce mixture over the chicken pieces.
Marinate the Chicken:
- Let the chicken marinate for at least 10 minutes while you preheat the grill pan.
Cook the Chicken:
- Preheat a grill pan to high heat. Thread each chicken piece onto a wooden skewer.
- Grill the skewers for 3–4 minutes on each side, or until cooked through. Season with black pepper to taste.
Serve:
- Serve the chicken skewers hot, with the reserved satay sauce on the side for dipping.
Notes
If you don't want to make your own satay sauce, you can use a good-quality store-bought brand instead.
