Ten hors d’oeuvres recipes for a shameless New Year’s Eve

While appetizers and snacks (not to be confused with starters) are the terms and concepts we use most often, hors d’oeuvres are making a comeback among forgotten recipes for New Year’s festivities. In fact, in many households, they monopolize the great focus of the menu, and only manage to leave the main course for those with a firm stomach or those who know how to restrain themselves during the first part of the feast. The truth is that Hors d’oeuvres cannot be missing on a self-respecting party menu but it’s possible to prepare them without going crazy or making dinner fat beforehand.

Years ago the traditional western system passed small bites at the beginning of any menu, leaving at most a straw or something similar to clear the palate between courses. However, at Christmas we like to offer a complete menu with starters, starters, main course, side dishes and desserts as ordered by law. hors d’oeuvres should not be complicated or too abundant.

So, to make things easier, we will cook enough. In snacks, quality prepared products or cold snacks reign: preserves, cheeses, smoked meats and sausages, then the star moment of smoked foods and nuts. Of course without the need to remove everything. Here are some ideas:

Anchovy and butter toast

Preheat the oven to 220ºC and prepare a tray with parchment paper. Open the puff pastry on the paper it is wrapped in, roll it out a little with a rolling pin and cut it into a rectangle. We paint both sides with oil and arrange them on the tray. Pierce with a fork and cook until golden brown. Halfway through cooking, carefully mash the puff pastry with a fork to reduce its volume.

Cut the butter into very thin slices using a sharp knife, mandolin or cheese slicer and place on a non-stick paper-lined tray and put in the freezer for a few minutes. While serving, drizzle butter on the puff pastry, add anchovies and garnish with some chopped chives and peppers. In this way, we have already made our crispy anchovy toasts and puff pastry buttered toasts.

classic dishes

Appetizers they don’t have to be all christmasand potato omelette, croquettes, ravioli, Russian salad or classic stuffed eggs, and they look forward to this family nostalgia that brings back good memories. shrimps

Of course, for real hors d’oeuvres, it is recommended to make round and small croquettes and serve the potato omelette sliced. lots of snacksso the diners don’t overdo it.

crushes

The same can be said for classic pates, typical foie gras and others. To get one or two quality varieties, we recommend making canapes and toasts without combining them, each restaurant serving it to their liking, so it’s easier to store leftovers and the bread doesn’t get soft. If you have vegans at home, we have many options of vegetable patties on the market, and there are also homemade ones, even hummus that can be cooked the day before.

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