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Holiday Party Appetizers
November 28, 2017

Holiday Party Season Appetizers

Chef Debbie Iverson, Harmons

Smoked Salmon Crostini

18 to 24 thin slices sour dough baguette (from 1 loaf)
2 tablespoons virgin olive oil
5.2 ounces Boursin Shallot & Chive Cheese, room temperature
1 tablespoon fresh lemon juice
2 teaspoons fresh dill, chopped fine
1 teaspoon fresh chives, chopped fine
4 ounces Smoked Verlasso Salmon, flaked
Salt and pepper to taste
Lemon zest and fresh dill for garnish

1.) Preheat oven to 400 degrees. Brush baguette slices with olive oil and place on baking sheet. Bake until golden brown, 4 to 5 minutes.
2.) In small bowl combine Boursin cheese, lemon juice, chopped dill, and chopped chives until smooth. Stir in salmon and seasonings.
3.) Spread salmon mixture on toasted baguette slices. Garnish with dill and lemon zest.

Chicken CranPepper Turnovers

8 ounces cream cheese, softened
½ teaspoon poultry seasoning
1 teaspoon fresh thyme
1 teaspoon fresh rosemary, chopped fine
1 leaf sage, chopped fine
2 cups chicken, cooked and diced small
½ cup walnuts, chopped fine
Salt and pepper to taste
1 package puffed pastry sheets, thawed
2 eggs, beaten (egg wash for top of turnovers)
1 tablespoon water
1 bottle Pepperlane Cran-Peno Jelly

1.) Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2.) In medium bowl combine cream cheese, herbs and spices. Stir in chicken and walnuts. Set aside.
3.) In small mixing bowl beat eggs with water.
4.) Roll each pastry sheet on lightly floured surface. Cut each sheet into 9 squares.
5.) Place about 1 tablespoon chicken mixture in center of each square. Brush edges of square with egg wash. Fold the pastry over the filling to make a triangle and pinch the edges together to seal. Place turnovers onto baking sheet. Crimp edges with fork.
6.) Brush tops with egg wash. Bake for 15 to 20 minutes or until golden brown.
7.) In small saucepan heat cran-peno jelly over medium heat. Drizzle over each turnover.