’Tis the season for gatherings—and if you’ve got cocktail party hosting duties, these recipes from local chefs are sure to wow your guests. From finger foods to almost-too-pretty-to-eat bites, along with cocktails and mocktails, these festive appetizers will provide a warm welcome for your guests.
Sweet & Spicy Cashews
A favorite at Cuisiniers Catered Cuisine & Events, Chef Jamie McFadden says that these irresistible cashews are a delightful holiday snack to set out as guests arrive, perfect with cocktails and equally delicious alongside a beautiful charcuterie board. They also add a sweet, spicy crunch to seasonal salads.
Makes about 2 pounds
- 2 pounds cashews
- 2 egg whites
- 2/3 cup brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- Preheat oven to 275°F. Bring a large pot of water to a boil. Add the cashews and blanch for 2 minutes. Immediately drain well and spread the cashews out in a single layer. Allow to dry for 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together the egg whites, brown sugar, chili powder, cayenne, paprika, cinnamon and nutmeg until thoroughly combined.
- Add the warm, blanched cashews to the egg white mixture and toss thoroughly, making sure the cashews are evenly coated. Spread cashews evenly onto a large sheet pan.
- Bake for 30 minutes. Remove from the oven, stir thoroughly and return to the oven for an additional 30 minutes, or until toasted and the coating has set.
- Remove from oven and cool completely before serving or storing. Once cooled, transfer to an airtight container and store at room temperature. Do not refrigerate.
Chèvre Fromage Blanc Tartine with Honey and Rosemary
This is one of my favorite Disney recipes—a taste from the Food & Wine Festival at Disney California Adventure Park that you can make and assemble before guests arrive.
The silky cheese and crunchy hazelnuts on thinly sliced honey butter toast is a revelation. (And delicious with a Sauvignon Blanc from France’s Sancerre region in the Loire Valley, where chèvre is produced.)
Makes 10–12 slices
Chèvre Fromage Blanc
- 1 cup chèvre fromage blanc
- 1/3 cup crème fraîche
- 1/4 cup honey
- 1 teaspoon finely chopped fresh rosemary
- Mix together goat cheese and crème fraîche until smooth in small bowl.
- Add honey and rosemary, stirring well. Cover and refrigerate at least 1 hour.
Candied Hazelnuts
- 3/4 cup sugar
- 3 tablespoons water
- 1 cup hazelnuts, toasted and coarsely chopped
- Heat sugar and water in small saucepan over high heat until sugar dissolves. Reduce heat to simmer and cook until amber in color, 5 to 7 minutes.
- Slowly add hazelnuts, stirring to coat thoroughly. Cook for about 1 minute.
- Pour nut mixture over non-stick baking mat or parchment-lined baking sheet. Quickly separate nuts to avoid clumping. Set aside to cool.
Honey Butter
- 1/2 cup unsalted butter, room temperature
- 1/4 cup honey
Whisk together butter and honey in small bowl. Cover and set aside. Do not refrigerate.
For serving
- Whole-grain bread
- 6–8 ounces quince paste
- Micro basil, optional
To assemble
- Preheat oven to 350°.
- Cut bread into 10 to 12 (1/2-inch-thick) pieces. Place slices on wire rack on top of rimmed baking sheet.
- Spread heaping teaspoon of honey butter on each slice and bake 8 to 10 minutes, until browned and crunchy. Remove from oven and cool completely.
- Spread about 1 teaspoon of quince paste in middle of each slice.
- Remove cheese mixture from refrigerator. Fill pastry bag zip-top bag (snip corner for piping) with cheese and pipe a thin, wavy line of fromage blanc over bread slice and quince paste.
- Sprinkle each slice with candied chopped hazelnuts and micro basil.
Reyes Mezcaleria Ceviche
At Reyes Mezcaleria, you’ll find regionally inspired Mexican cuisine inspired by the Michoacán roots of Chef Wendy Lopez. With 200 miles of Pacific coastline, ceviche plays a major role in coastal Michoacán cuisine.
“Ceviche is nostalgic for me, and I love how it celebrates fresh, simple ingredients,” says Chef Wendy. “For a holiday appetizer, ceviche is refreshing and light—a welcome contrast to the richer dishes we enjoy this time of year.”
Don’t be intimidated: buy the freshest fish you can find, use a sharp knife and let the citrus juice “cook” it properly.
Serves 3 to 4 as an appetizer
- 12 ounces fresh red snapper
- Juice of 3 limes
- 1/3 cup peeled and seeded cucumber, small dice
- 1/3 cup fresh pineapple, small dice
- 1/3 cup halved cherry tomatoes
- 2 tablespoons julienned red onion (soak first in cold water to make milder and crunchy)
- 2 tablespoons minced serrano pepper
- 1 tablespoon chopped fresh cilantro
- Sliced avocado, for serving
- Remove skin from red snapper, check for bones and dice into 1/2-inch cubes using a sharp knife.
- Place fish in a glass container flat and pour lime juice over fish with a pinch of salt until completely submerged. Allow to marinate for about 15 minutes, or until fish turns opaque and reaches your preferred level of “cooked” firmness.
- Drain fish, leaving a little moisture, and reserve lime juice for Leche de Tigre Dressing (below). Refrigerate fish until ready to serve.
- Combine cucumber, pineapple, cherry tomatoes, red onion, serrano pepper and cilantro in a bowl. Refrigerate to chill.
- To serve, gently stir together fish, vegetables and Leche de Tigre Dressing. Serve with avocado, tostadas or chips.
Leche de Tigre Dressing
- Reserved juice from snapper marinade
- Juice of 2 limes
- 1/4 cup cold-pressed olive oil
- 2 tablespoons aji paste
- 1 teaspoon sugar
- 1 teaspoon black pepper
- Salt, to taste
Mix all ingredients and refrigerate until ready to use.
Winter in Kyushu Cocktail from Kaya
We head to Kaya for the cozy space and Michelin-starred Filipino cuisine, but we always start our experience with a cocktail from their master mixologist Renate Spurlock.
Forget martinis, or cosmopolitans—wow your guests with an entirely different cocktail with just three ingredients. You can find chrysanthemum tea at local Asian markets; double steep a batch and chill in the fridge. It adds a light, floral flavor.
And the little splash of fino sherry, the driest and palest traditional variety, to add a sharp, savory and slightly salty flavor. “This cocktail was inspired by the mountains of Kyushu, Japan,” says Renate. “The Shochu we use is from Kyushu, and that island is also known for its teas.”
Makes 1 cocktail
- 2 ounces Mizu Barley Shochu
- 2 ounces chilled chrysanthemum tea
- 1/2 ounce fino sherry
- Fresh rosemary or other aromatic herb, for garnishing
- Stir together all ingredients and pour over ice (preferably a large cube).
- Garnish with an aromatic herb. (Kaya uses twin berry sprigs from their garden). You can find chrysanthemum tea at your local Asian market.
- Double steep your tea and put in the fridge to chill.
Kaya Masaya
Nobody will feel left out at the party with this festive, zero-proof beverage. “Masaya” means “happy or joyful” in Tagalog, the language of the Philippines—and it’s also the name of one of Kaya Chef Lordfer Lalicon’s children.
Caffeine-free hibiscus tea flavors the cocktail with a taste similar to cranberries. Drink up, this is worthy of a second round.
Makes 1 mocktail
- 2 ounces hibiscus tea
- 1/4 ounce simple syrup
- 1/2 ounce lemon juice
- 3–4 ounces soda water
Stir together all ingredients and serve over ice.
