GUILT-FREE gaiety
Start year on a healthy note with tempting, tasty appetizers that are good for you, too.
recipes, but let’s be honest: Party-goers crave something they know isn’t especially good for them.
Here’s the challenge: You want your food to be so delicious-looking that it makes everyone’s mouth water, but healthful enough that no one feels guilty about eating a ton.
Below are recipes for some simple-but-tasty hors d’oeuvres that, save for the decadent blue cheesepecan tart that’s worth every hip-hugging calorie, are relatively guilt free. Why go for the cheese ball, for instance, when you can make a creamy cheese dip with winter’s favorite vegetable, butternut squash? Instead of the standard shrimp cocktail, how about thin strips of lemongrass-marinated beef wrapped around crunchy scallions?
The best part is all can be assembled beforehand and then refrigerated, ready to be popped into the oven or finished off on the stovetop just before your guests arrive.
That way, you can have some fun, too.
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WARM BUTTERNUT SQUASH AND CHEDDAR DIP
This warm dip for the holidays is totally unexpected but totally delicious. Serves 10. Extra-virgin olive oil, for drizzling and greasing 1 large butternut squash (about 3 ½ pounds) Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, ½ stick, plus more if needed 20 sage leaves 1 large onion, thinly sliced 4 medium cloves garlic, minced 8-ounce package cream cheese, at room temperature ½ cup sour cream 8 ounces cheddar cheese, shredded Crackers or pita chips, to dip Preheat oven to 400 degrees. Line a baking sheet with foil. Grease a small baking dish with olive oil and set aside.
Peel, seed and dice the squash into 1-inch cubes. Alternatively, use the microwave: Poke holes all over the squash with a fork or make shallow slits in the skin with a knife. Microwave squash for 3 minutes or until the skin and flesh have softened slightly. Peel squash and cut into cubes. Discard seeds.
Place squash cubes on the prepared sheet and drizzle with olive oil. Toss to coat. Season generously with salt and pepper. Roast squash until fork-tender and lightly browned, about 30 minutes.
Meanwhile, melt butter in a large pan over medium heat. Add sage leaves and fry in butter until lightly crisped and beginning to darken slightly. Remove pan from heat and remove sage leaves using a slotted spoon. Set aside.
Return pan to heat, add onion, and season with salt and pepper. Continue to cook over medium heat, stirring occasionally, until onion has caramelized, about 30 minutes. Add more butter if onion begins to stick to pan. Stir in garlic at the very end and cook until fragrant, about 1 minute.
Place roasted squash, caramelized onion mixture, and about ⅔ of the crispy sage leaves into the bowl of a food processor. Process until well combined. Add cream cheese and sour cream and process until smooth. Season with salt and pepper, if necessary. Transfer squash mixture to prepared baking dish and mix in half of the cheddar cheese throughout. Top with remaining half of cheese. (The dip can be covered and refrigerated for up to 3 days before baking and serving.)
When ready to serve, bake dip at 400 degrees until cheese is entirely melted and browned in spots, about 20 minutes. Top with remaining crispy sage leaves and serve warm with pita chips or crackers for dipping.
— seriouseats.com
PECAN MAPLE BLUE CHEESE BOURBON TART
This might be the richest, most decadent tart you’ll ever eat. It’s sweet, salty and savory all in one bite. The gingersnap crust especially speaks to the season. Makes 1 large tart FOR CRUST 20 whole gingersnap cookies 1 cup toasted pecans ½ teaspoon kosher salt ⅓ cup oat flour 6 tablespoons unsalted butter, melted FOR FILLING 2 large eggs ¼ cup granulated sugar ½ cup sour cream 2 tablespoons dark maple syrup 1 tablespoon good bourbon 1 cup crumbled good blue cheese ½ cup coarsely chopped toasted pecans FOR GARNISH ½ cup whole pecans 1 teaspoon granulated sugar ½ teaspoon maple sugar Preheat the oven to 375 degrees. Break the gingersnaps into large pieces with your hands, then grind to crumbs in a food processor with the pecans, salt, and flour. Pour the crumbs into a large bowl and stir in the butter.
With your hands, press the buttery crumbs into one standard 9- to 9 ½ -inch tart pan. Bake for 12 to 15 minutes until the crust toasts. The crust may puff up slightly when baked; use the bottom of a dry measuring cup to press it back into shape, especially around the edges.
Cool completely before filling. The crusts can be made 1 day in advance of baking.
For the filling, beat the eggs and sugar together in a large bowl with an electric hand mixer on medium speed for about 2 minutes, until very pale, thick and frothy.
With a spatula, stir in the sour cream, bourbon, and maple syrup until blended. Fold in the blue cheese and pecans. Pour the filling into the prepared tart crust. Place on a rimmed baking sheet and bake at 375 degrees for 30 to 40 minutes until the filling is uniformly puffed and set, with patches of golden brown appearing across its surface. Carefully transfer the tart to a rack and cool completely before garnishing and serving. The tart will deflate as it cools.
For garnish heat the pecans in a small skillet over medium-low heat for about 5 minutes, tossing frequently, until the nuts are very warm to the touch and starting to release their natural oils and aroma. Add the granulated sugar ¼ teaspoon at a time, stirring with a silicone spatula or wooden spoon to coat the nuts in the sugar as it melts in the hot pan.
Pour the ½ teaspoon maple sugar into a small heatproof bowl. Add the nuts and toss to coat until they’re crystallized. Top the tart with pecans in a design of your choice and eat any leftovers.