Simple, Elegant Holiday Appetizers
Have the ingredients for two or three of these appetizers on hand this holiday season, plus a couple bottles of wine, and you'll be ready to host friends at a moment's notice. Choose from Smoked Smoked Salmon Pâté, Sun-dried Tomato Spread, Holiday Bacon Deviled Eggs, Potato Latkes, and Kahlua-Pecan Brie.
Smoked Salmon Pâté
Ingredients: • 6 ounces smoked salmon• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 teaspoon hot sauce
• 1 teaspoon lemon juice
• 2 tablespoons coarsely chopped red onion
• Garnish: red onion & green onion tops Method: Pulse first 6 ingredients in a food processor until salmon is coarsely chopped, stopping once to scrape down sides. Serve immediately, or cover and chill 2 hours. Garnish if desired. Serve with celery sticks or assorted crackers. Winemakers' Suggested Pairing: Biltmore Estate® Pinot Grigio
Holiday Bacon Deviled Eggs
Ingredients: • 12 hard cooked eggs• 1/2 cup mayonnaise
• 4 strips bacon, cooked and crumbled
• 2 tablespoons finely shredded cheddar cheese
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper Method: Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in mayonnaise, bacon, cheese, mustard and pepper. Pipe yolk mixture into egg whites. Refrigerate until ready to serve. Winemakers' Suggested Pairing: Biltmore Estate® Blanc de Blancs
Sun-Dried Tomato Spread
Ingredients: • 1/2½ cup sun-dried tomatoes• 1/2 cup pitted kalamata olives
• 2 tablespoons goat cheese
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 small bunch fresh basil Method: Combine all ingredients in a food processor and process until a smooth paste forms. Serve immediately or cover and chill. Serve with crudités and assorted breads. Winemakers' Suggested Pairing: Biltmore Estate® Sauvignon Blanc
Potato Latkes
Ingredients: • 2 large potatoes• 1 small onion
• 2 tablespoons all-purpose flour
• 2 eggs
• Clarified butter
• Sour cream and/or applesauce Method: Clarify butter and reserve. Peel the potatoes and cut them in half lengthwise. Shred the potatoes and onion into a medium bowl using a box grater. Mix well, then season with salt and pepper and mix again. In small batches squeeze the excess water out of the potato mixture with your hands and place the squeezed potato mixture into a clean, dry bowl. Pour out the excess water and reserve any remaining potato starch. Sprinkle the flour on top of the potato mixture and then mix by hand. Add eggs and mix further by hand. Add the reserved potato starch and mix well. Season with salt and pepper to taste. Add the clarified butter the a non-stick pan and heat to the smoke point. Form round cakes by hand and add them to the hot pan in a single layer. Cook the cakes until they are golden brown on both sides and cool on a rack to keep them crispy. Reheat in oven at 325–350°F as needed. Serve with sour cream or applesauce. Winemakers' Suggested Pairing: Biltmore™ Riesling
Kahlua-Pecan Brie
Ingredients: • 1 (15 ounce) round Brie• 1/2 cup chopped pecans, toasted
• 2 tablespoons brown sugar
• 2 1/2 tablespoons Kahlua Method: Remove rind from the top of the cheese, cutting to within 1/2"" of edge. Combine pecans, brown sugar and Kahlua; spread over cheese. Bake at 350 degrees for 5 minutes or just until soft. Serve immediately with gingersnaps or apple slices. Winemakers' Suggested Pairing: Biltmore Estate® Methode Champenoise Blanc de Blancs