Revamp classic party bites like shrimp cocktail, sausage balls and clams casino into fresh new appetizers for this holiday season.
Cumin-Roasted Shrimp with Green Chile Cocktail Sauce
Who doesn't love shrimp cocktail? Give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, then pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.
Many recipes for classic clams casino call for shucked raw clams, which can be tricky to open without a proper clam knife (and a bit of muscle). For this recipe, take a shortcut and steam the bivalves on the stovetop just until they open up. Be sure to save any leftover clam juice for chowder or Bloody Marys!
This version of the retro hors d'oeuvre rumaki — bacon-wrapped water chestnuts and chicken liver — substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Baked Brie wrapped in phyllo is a perennial party favorite because of the perfect combination of gooey-good baked cheese and crisp, buttery pastry. Try serving it modern and mini, baking the Brie in individual phyllo cups (easier than working with sheets of phyllo) and adding a compote made with toasted pecans and red grapes roasted to intensify their flavor.
This version of sausage balls, a traditional Southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice that complements the richness of the sausage and the mozzarella.
