4 Ideas of Gourmet Christmas Starters and Canapés (with recipe)
The Christmas They are just around the corner and, of course, their everlasting lunches and dinners. And, although you can always resort to the classics of these dates, such as the consommé, the prawn cocktail, the thistle or the varied appetizers, in this article we offer you 4 recipes for starters and Christmas canapés To surprise your family and guests.
1. Tuscany shaken ham
The Smoothie ham It is a very common tapa of the Aragon bars and a delight that, although simple, surprises with its flavor and creaminess. Its base is mayonnaise and, obviously, ham. Therefore, it is a starter overwhelming. On this occasion, we offer you an Italian version, with a touch of GUANCE which will give you even more power and will add very particular nuances. Let’s go to it!
The Guanciale is a typical product of Italy made with the pork mask. The piece is usually cured with pepper, and its flavor and texture is spatially indicated to accompany pasta.
To make the base, we will need mayonnaise, cream cheese, serrano ham and a little guanciale. First of all, We will mix well Mayonnaise, which we can previously make with olive oil Beloleum Empeltrewith cream cheese. The proportion will be approximately a little more than double mayonnaise for each tablespoon of cheese.
In this step you can put the two ingredients in the blender with a few pieces of ham. The key will be in beating at low speed so that it does not lose density and the ham does not finish completely crushed. In parallel, prepare small tacos of ham and heat a pan. When it is very hot, add small pieces of guanciale and fry them well, until they are toasted.
Add the fried guanciale and the ham in taquitos to the mixture (in this case, I recommend cutting them in a well-cured piece). Once everything is distributed, add a good amount to each slice of bread. Finally, fry some thin sheets of guanciale until they are crispy. Place a sheet in each mount as a culmination.
2. Broth to the sherry and trumpets of death
Consommés and broths are very common as Christmas starters, but in this case we propose a recipe somewhat different from traditional seafood or bird soups that usually proliferate these days. In this case, it will be the mushroom trumpet of the dead or black trumpet (Craterellus cornucopioids) The one that will give a spectacular flavor to this broth that will also perfectly match the aroma of a sherry wine.
First, prepare a base for broth With water, salt, black pepper, carrot, a good bird carcass (if possible, chicken), onion, garlic, tomato and a small splash of Extra Virgin Olive Oil Beloleum Arbequina.
Put the hen in a pot with water and bring it to a boil. As foam comes out, remove it and add the rest of the ingredients. While cooking, you can cut the mushrooms into small pieces.
Once it takes 10 minutes of cooking, add the mushrooms and cover again. let it be done about an hour. Once that time has passed, correct from salt and remove from heat. Finally, serve on each plate with a tablespoon of sherry wine.
3. Cheese toast, quail egg and Zamorano chorizo
This toast can be included in the group of easy christmas starters, although it does not stop being a succulent bite. The key will be in choosing a good Zamorano chorizo, since it will be the ingredient that dominates its flavors over the rest. Therefore, it is worth opting for an option of quality.
First, we cut a few slices of bread with a thickness of approximately two fingers. We recommend using a not very wide bar, so that it has a slightly larger size than that of a sofa. However, it is almost as important to use a rustic bread that contributes its crispy and fluffy crumb.
Spread a little cheese over the slices. We can opt for soft varieties, such as the Tea cheese, or choose other more powerful ones, such as Casar cake; The choice will depend on the taste of each. The next thing will be to put these slices in a stove so that the cheese melts and the bread becomes crispy.
In a frying pan with extra virgin olive oil, fry a quail egg for each mount. Once they are done, we add them to the bread and, on top, place a slice of the chorizo. And ready!
4. Piquillo peppers stuffed with monkfish and prawn with mistela sauce
Stuffed piquillo peppers, whether with meat or fish, are an exceptional starter. However, keep in mind that it is A very powerful dish And we recommend not doing much, in order to get to the main courses with a little hunger. One or two per diner will suffice.
For this recipe, first of all, fry in a frying pan with onion olive oil cut brunoise and garlic in very thin slices. Pocha well. Meanwhile, clean the monkfish and give it a short boil in a saucepan. The prawns, in the event that they are already cooked, will not need to go through this step.
Once the garlic and onion are well poached, Incorporate monkfish and prawn In cubes of two or three centimeters, approximately, and let the flavors mix for about five minutes.
In another pan, put a good amount of mushrooms, onion and peppers cut into strips to fry. Once it is ready, add a jet of mistela And let the alcohol evaporate or, if you know how to do it safely, flambé. Then add cream And let it do about 10 minutes, controlling the fire so that it does not acquire too much density. Finally, beat the mixture in a blender.
Fill each piquillo pepper with the mixture monkfish and prawns. Arrange the peppers in a clay pot and add the whipped sauce on top. The final step will be to take a oven touch at about 180-200 degrees for 5-10 minutes.
Latest Posts on Olive Oil
Fasting olive oil: everything you need to know
5 gourmet homemade burger recipes
How to optimize olive nutrition?