Serving Time: Three Perfect Appetizers for a Holiday Party
By Kristin Iversen
How does the saying go? You only get one chance to make a first impression? While that sentiment is usually employed with regards to things like job interviews and blind dates, it’s equally applicable for hosting a party. And since we’re firmly in party season right now, let us help you to make the best first impression possible, so that you can totally wow your guests and make them unbearably jealous of how perfect you and your perfect life are. Which, pretty perfect! But also: How best to do that? Well, beyond making sure your home smells amazing (may we recommend a candle from Boerum Hill’s At Wilderness?) and that excellent music is playing to greet your guests, the best way to impress your friends can be described in two words: hors d’oeuvres. That’s right, all you need is to concoct a few stellar bites and everyone will have their taste buds piqued and will also be instantly intrigued by what else you have up your culinary sleeve. We asked Sean Telo, the executive chef of Williamsburg’s Extra Fancy, to come up with a few amazing appetizer ideas, and we think you’ll be pretty pleased by what he’s dreamed up. And so will everyone who stops by your home to party.
A FLIGHT OF HORS D’OEUVRES
Sean Telo explains: “All three of these hors d’oeuvres remind me of home in their own special way. The style of food that I like cook is meant to invoke the feeling of nostalgia.”
Deviled Eggs 12 Large Pastured Eggs 125 g of Kewpie Mayonnaise 25 g of Sliced Scallion 20 g of Gulden’s Mustard 10 g Minced Parsley 10 g Sambal Chili Paste 10 g Sliced Chives 10 g Minced Capers 5 g Minced Shallots 5 g Fresh Lemon Juice 2 g Ground Black Pepper
Boil eggs for 12 minutes 35 seconds in boiling acidulated water.
Shock eggs in iced, salted water.
Peel eggs, discarding shells, then cut in half and place yolks in mixing bowl.
Whisk together remaining ingredients with the egg yolks.
Pipe the farce into the emptied egg white halves, and garnish with French trout roe, pickled mustard seed, sliced iced celery, and crumbled red potato chips dusted with Old Bay seasoning.
Finish with freshly cracked black pepper.
Caviar Pringle 5 g Hackleback Caviar 1 Perfect Pringle (no breakage) placed on a caviar container in the shape of your mouth 3 g Homemade Creme Fraiche (see recipe below) Freshly Picked Chervil
Homemade Creme Fraiche 2C Organic Heavy Cream (preferably raw – unpasteurized) 2T Organic Buttermilk
Combine the two ingredients in a container and let sit overnight, covered with cheesecloth or plastic wrap. That’s it.
Pimento Cheese and Benne Crackers 378G of Duke’s Mayonnaise (nothing else works) 454G Shredded Sharp Cheddar Cheese 67G Minced Pimentos 10G Ground Black Pepper 1.5G Cayenne Pepper
Stir together all ingredients in a mixing bowl until they are well-mixed and creamy.
Taste carefully for seasoning and adjust as needed.
Cover and store, refrigerate until ready to use.
Benne Crackers 940G All-Purpose Flour 437G Water 250G Anson Mill White Benne Seeds 226.5G Melted Butter 13G Dry Yeast 6G Sugar 6G Salt
Mix dry ingredients together.
Mix wet ingredients together.
Mix wet into dry ingredients.
Mix by hand until the dough is strong.
Store in refrigerator to slow the growth of the yeast (6 hours).
Cut into manageable sized portions and roll very thick into a pasta roller.
Bake at 425 degrees for 7 minutes.