The top South Florida chefs showcased in our “Holiday Bites” feature in the November-December issue of Boca magazine were so generous with their time and their recipes that they shared even more appetizers ideally suited for your holiday table.
From Chef Christos Bisiotis, CB Concepts
Yogurt Agrodolce with Fig & Moustokouloura Cookies
An avid fan of Greek yogurt, Bisiotis looks to incorporate it into his repertoire of dishes. To surprise many clients who never thought of yogurt as a perfect dessert, the chef created this recipe to offer an approachable and delightful way for them to appreciate one of Greece’s staple foods.
32 ounces FAGE Yogurt (5%)
500 ml red wine
2 cups white sugar
2 pieces moustokoulouro cookies
2 figs, halved
Put wine and sugar in small saucepan, leave on the lowest setting for 1 hour, and do not touch. At the end, you will have a thick agrodolce syrup; leave for another hour to cool down.
Add yogurt and syrup in bowl and mix very well with spatula.
To serve, break the moustokouloura cookies with your hands, spoon mixture over them and garnish with figs.
Tip: Pair this with a fruity wine like Moscato.
From Chef Laura Todd, Laura Ashley Catering & Events
Butternut Squash Bruschetta
A sourdough crostini is smeared with goat cheese and topped with tender roasted butternut squash for a truly magical holiday canapé.
1 butternut squash
1 sourdough baguette
1 3-ounce package of Purple Haze goat cheese (Sold in Whole Foods)
Salt-free seasoning, to taste
Ground black pepper, to taste
Ground sage, to taste
Garlic powder, to taste
Preheat oven to 425 degrees. Peel butternut squash, then dice into half-inch squares. Line baking sheet with aluminum foil. Spread butternut squash out evenly, and season with salt-free seasoning, ground black pepper, ground sage and garlic powder. Roast for 20 minutes until tender. Remove from oven and let cool. Reduce oven to 350 F. Slice sourdough baguette (or any other fresh baguette from your local health food store) and spread evenly on aluminum-lined baking sheet. Drizzle with olive oil, and season with dried rosemary. Bake for 8-10 minutes until crisp. Remove from oven and let cool. Spread goat cheese on crostini, then top with roasted butternut squash. Garnish with microgreens and enjoy!
Tip: Don’t burn the bread. Watch it carefully.
Tip: Purple Haze goat cheese is a delightful cheese mixed with hints of lavender and fennel from Cypress Grove Creamery in Northern California.
From Chef de Cuisine Brendan Long, Almond Palm Beach
Pâté of Chicken Liver with Red Onion Marmalade
This is a holiday appetizer that Long says will impress your guests. He suggests soaking the chicken liver in milk the night before to make it less iron-y and bitter. He also says that while a recipe is helpful, watching a YouTube video of someone making it should never be underestimated.
For the pâté:
2 pounds chicken liver
1 teaspoon chopped garlic
1 teaspoon minced shallots
1 cup cream
1 egg
1/8 teaspoon nutmeg
1 ½ teaspoons Kosher salt
For the red onion marmalade:
2 red onions, minced
¼ cup high-quality red wine vinegar
½ cup red wine
2 tablespoons sugar
1 teaspoon Kosher salt
1 clove
3 black peppercorns
1 bay leaf
1 sprig thyme
For the pâté
Line 2-quart ceramic terrine mold with lid, first with vegetable oil spray and then with plastic wrap. In food processor, thoroughly puree all ingredients. Push contents through mesh strainer, then pour the raw pâté into terrine mold. Put terrine into hot water bath in a preheated 350-degree oven. Cook until pâté is just set, approximately 45 minutes. Let pâté chill overnight. Turn out onto plate. Remove plastic wrap from the terrine mold, and give it a wipe. Then put pâté back into the mold for serving purposes.
For the Marmalade:
Make a sachet with cheesecloth with the clove, peppercorns, bay leaf and thyme. Put all ingredients in a non-reactive saucepot and simmer slowly until almost dry. Let chill, remove sachet and adjust seasoning.
Tip: Toast baguette croutons and arrange around the pâté in the terrine mold with red onion marmalade. Put a butter knife in the pâté, and allow your guests to help themselves.
Tip: Buy quality chicken liver pâté if you’re squeamish about handling and making it yourself. There’s no shame in that.
This Web Extra is from the November/December issue of Boca magazine. For more like this, click here to subscribe to the magazine.
