Serving Time: Three Perfect Appetizers for a Holiday Party


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.

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.


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