SNOW PEA HOLIDAY WREATH
Santa himself might stop to sample this pretty-as-a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a natural fresh, festive holiday note to my buffet table. -Carol Schneck, Lodi, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add snow peas; cook, uncovered, just until crisp-tender and they turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a small bowl, combine the cream cheese, garlic powder and seasoned salt. Place bowl in the center of a serving platter. Arrange snow peas and tomatoes around the bowl.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 33mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
APPETIZER WREATH
I have lots of fun with this festive appetizer wreath. I often place a bowl of stuffed olives in the center. -Shirley Privratsky, Dickinson, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely., In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread on wreath; top with broccoli, red pepper, chopped celery and celery leaves.
Nutrition Facts : Calories 125 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
CRUDITES WREATH
You'll never look at veggies and dip the same way again once you make this beautiful vegetable wreath in vibrant shades of green and red. Serve with our lightened-up onion dip or use your favorite store-bought variety to create the perfect party platter.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 14
Steps:
- Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.
- Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time.
- While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside.
- Carefully place the broccoli or broccolini into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry.
- Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry.
- Add the Romanesco cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry.
- Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool.
- On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a ¿wreath¿ shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent "ornaments." Serve with the onion dip.
Nutrition Facts : Calories 104, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 335 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
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