If you're hosting a New Year's Eve party this year, you'll definitely want to dream up a delicious New Year's Eve appetizers, and that includes a variety of tasty finger foods to serve to your guests. The following easy New Year's Eve appetizers are totally stress-free and absolutely delicious. Make a few of these bites for your bash, and everyone will enter 2021 in the happiest way!
Two cups of dried chickpeas soaked in water for at least 12 hours
A cup of coriander leaves
A cup of parsley leaves
1 Medium onion
5 cloves of peeled garlic
Half a hot green pepper
A tablespoon full of sesame seeds
2 heaping tablespoons of bread crumbs or a heaping tablespoon of chickpea flour
3-5 tablespoons water
1 teaspoon baking soda
* Deep frying oil (at least 1 liter)
Spices: a teaspoon full of cumin, a teaspoon of sweet paprika, a teaspoon full of salt, a quarter teaspoon of black pepper.
- Peel the onions and garlic and cut them into cubes using a vegetable slicer. Place the chickpeas, coriander leaves, parsley leaves, diced small onion, garlic cloves, hot green pepper in a food processor and grind until a uniform granular texture is obtained. Add sesame seeds, bread crumbs and spices. Gradually add the water until you get a moist and paste-like texture, one that can be made into stable balls.
-At this point for those who have time - it is recommended to put the mixture to rest in the refrigerator for half an hour-an-hour. Those who do not have time - you can give up this part.
-Add baking soda powder to the mixture and mix well (the baking soda gives airiness to the falafel and starts working immediately, so it is recommended to add it at the end, before frying).
-Heat a small pot with deep oil. Using damp hands, form small balls about 3 cm in diameter and mash very slightly. When the oil is hot, add the balls to the oil (ball after ball, not all at once). Fry for 3 minutes, until nicely browned and transfer to absorbent paper (it is recommended to fry each Once 7-9 balls, depending on pot diameter).
- You can prepare the mixture in advance and store in the refrigerator. If you prepare in advance, do not forget to add the baking soda powder before frying.
- If you have prepared too much, you can freeze the falafel balls before frying.
- It is not recommended to use chickpeas from a frozen bag or from a can, they are not suitable for frying.
Chickpeas with a pita provide a complete protein with high nutritional quality.
Ingredients (8 servings):
2 cups chickpeas, preferably small (about a pound)
Half a teaspoon of baking soda
2 cloves garlic, crushed
Half a glass of fresh lemon juice
3/4 cup raw tahini
1 teaspoon salt
Carefully sort the chickpeas: spread them on a tray and remove the dirt and damaged grains. Wash and filter.
Soak the chickpeas in water with a tablespoon of coarse salt overnight or at least for 8 hours. It is important that the chickpeas do not ferment, so it is best to put the bowl in the refrigerator and it is also advisable to change the water after a few hours.
Drain the chickpeas and pour the soaking water.
Cook the grains in a pot with clean water and baking soda (without salt) for at least an hour, until they are soft and their skins are floating.
Remove the shells, and refrigerate the pot with the granules and water.
Put the grains with a little of the cooking water (at least half a cup) in a food processor, and gradually add garlic, lemon and tahini - depending on the desired thickness. It is important to make sure that the mixture does not heat up from the food processor.
Transfer to bowls and serve immediately.
Beets and burrata
Serves 4 to 6
2 cups mint leaves picked from stems
1 cup chopped Italian parsley
1/2 cup toasted pine nuts
1/4 cup evaporated milk
4 garlic cloves
4 scallions, roots removed and chopped
Zest and juice of 2 limes
2 tbsp. fish sauce (optional)
1/2 cup avocado oil
Kosher salt, to taste
Vanilla and blood orange vinaigrette
1/2 cup extra virgin olive oil
1/4 cup blood orange juice
1/4 cup sherry vinegar or red wine vinegar
2 tbsp. honey
1 shallot, peeled and quartered
1 tbsp. Dijon mustard
1 tbsp. vanilla extract
Beets and burrata
1 bunch red beets, stems and tops removed
Olive oil, as needed
Sea salt and cracked pepper, to taste
1 sprig rosemary, whole
1 bunch watercress
4 portions of burrata
For pesto: Add mint, parsley, pine nuts, evaporated milk, garlic, scallions, lime and fish sauce to a food processor and blend until smooth. Slowly drizzle oil to emulsify. Season with salt.
For vinaigrette: Combine ingredients until mixture is uniform in color and texture.
To complete: Preheat the oven to 375 degrees. Place beets in the center of a large piece of aluminum foil. Drizzle with oil, season with salt and pepper, and add rosemary. Wrap foil around beets and place in the center of the oven. Bake for 40 minutes or until tender.
When beets are cool enough to handle, peel the skin off with your fingers or a kitchen towel. If they are cooked enough, the skin should peel right off.
Cut beets into wedges. Spread 1/2 cup of the pesto onto a serving plate. Toss beets and watercress with 1/2 cup of the vinaigrette and lay across the mint pesto.Place burrata in the center of the plate and drizzle with oil, salt and pepper. You will have leftover pesto and vinaigrette, which will be good for up to four days in the refrigerator.
Recipe from Corporate Chef Daniel England of San Diego’s OMG Hospitality Group https://omghospitalitygroup.com
5-Minute Garlic Herb Dip
Carrot stick dipped in the Garlic Herb Dip with cilantro for garnish. This refreshing garlic dip is a perfect solution for the leftover herbs in your fridge. Smear the garlic herb dip on your toasted bagel or crackers. Dip your celery and carrot sticks into this garlic dip.
8 oz. (226.8 g) Cream Cheese, Allow to soften at room temperature
1 clove Garlic
2 tablespoons (29.57 g) cilantro
2 tablespoons (29.57 g) Chives
2 tablespoons (29.57 g) Green Onion
Collect all the ingredients for the recipe.
Cream cheese on a plate with herbs in the background as well as a plate of carrot and celery sticks and bagel in the background.Pin
Cube the cream cheese. Put the cream cheese into the food processor bowl.
Cubed cream cheese on a plate with herbs in the background as well as a plate of carrot and celery sticks and bagel in the background.Pin
Peel the clove of garlic. You can easily do that with a garlic peeler.
Squeeze the cloves through a garlic press rocker.
Scrape off all the pressed garlic and put into the food processor bowl. Process for a few seconds.
Cubed cream cheese in the food processor bowl with carrot sticks and a bagel in the background.
Add half the herbs to the cream cheese and garlic mixture. I like to start with chives.
Blended cream cheese in the food processor bowl with chives on top
Using a spatula, scrape down the edges of the food processor bowl. Add the rest of the herbs.
Blended cream cheese in the food processor bowl with cilantro on top.
Blend until completely smooth. Season with salt and pepper to taste.
Blended cream cheese with herbs in the food processor bowl with salt & pepper on top.
Enjoy your 5-minute garlic herb dip! Try dipping carrots and celery or spread it on a toasted bagel.
Recipe from Anna Rider from https://garlicdelight.com