Tag Archives: holiday entertaining

25-Minute Everything Bagel Smoked Sausage Rolls with Puff Pastry

These are hands down one of my favourite appetizers to serve at any social gathering. With the help of the smoked sausage, the rolls come together within 25 minutes! You can prepare them ahead of time and simply pop them in the oven to bake as guests begin to arrive. If Dijon mustard isn’t your jam, sub with equal parts cream cheese for a tangy filling.

Everything Bagel Smoked Sausage Rolls

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 12 rolls

Ingredients:

1 sheet frozen all-butter puff pastry, thawed
6 smoked pork sausages, halved
¼ cup whole grain or Dijon mustard, plus more for serving
1 large whisked egg, for egg wash
1 Tbsp poppy seeds
1 Tbsp dried minced garlic
1 Tbsp dried minced onion
½ Tbsp white sesame seeds
½ Tbsp black sesame seeds
½ Tbsp flaked sea salt

Directions:

1. Preheat oven to 375ºF . Line a baking sheet with parchment paper and set aside.

2. Roll out the prepared puff pastry and slice into 12 evenly sized squares.

3. Brush the centre of each square with mustard. Place the sausage on the mustard and trim the ends of the pastry to ensure the edges of the sausage will be showing.

4. Brush the left side of the square with egg wash and gently roll. Press the ends to seal. Transfer to prepared baking sheet. Repeat with remaining squares for a total of 12 sausage rolls.

5. In a small mixing bowl, toss together the garlic, onion, sesame seeds and salt.

6. Brush the top of each sausage roll with the remaining egg wash, and sprinkle generously with everything-bagel seasoning.

7. Bake for 15 to 20 minutes, until the pastry is golden brown. Serve with additional mustard for dipping!

We’ve also rounded up 35 Last-Minute Party Appetizers That Are Beyond Easy and 20 Un-Brie-lievably Good Baked Brie Recipes.

A Fondue Board is the Easy, Cheesy Way to Entertain for the Holidays

A new take on the holiday cheese board, but with fondue at the centre, this entertaining spread is surrounded by delicious dippers waiting to be dunked and devoured – all of which are customizable. Festive, warming and perfect for that après ski vibe we all strive for (even if you’ve been inside by the fire all day).

If you don’t have fondue forks, just cut your dippers a little larger so guests have an easier time dunking by hand or spooning the molten cheese onto their item (no one wants to be fishing out a tiny piece of bread from the fondue pot). Tip: to keep your fondue sans alcohol, replace the traditional white wine with stock or whole milk (directions for this below). 

Swiss Fondue Board

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6 to 8 

Ingredients:

Serving Suggestions
Seedless grapes
Sliced apples or ripe pears
Sliced baguette (or cubed if you have fondue forks)
Crackers
Steamed potatoes
Raw or steamed broccoli florets
Sliced raw carrots
Cherry tomatoes
Cured or roasted cooked meats
Dried or fresh apricots, plums and figs 

Swiss Fondue
1 garlic clove, halved
1¼ cup dry white wine, stock or whole milk
1 tsp white wine vinegar (only add if using stock or whole milk)
14 oz (400g) Gruyere cheese, grated
7 oz (200g) Emmentaler cheese, grated
3.5 oz (100g) Gouda cheese, grated
2 Tbsp all-purpose flour or 1½ Tbsp cornstarch
Pinch, freshly grated nutmeg
Ground black pepper, to taste 

Directions:

1. Arrange all of the items you’ll be serving with your fondue on a wooden board, platter or on individual plates, leaving space in the centre for your fondue pot or serving bowl.

2. For the fondue, rub the bottom and sides of a medium saucepan with the halved garlic clove; save the remaining garlic for another recipe. Add wine, stock or milk and vinegar (if using stock or milk) to the saucepan and heat over medium until steaming. Meanwhile, in a large bowl, toss all three cheeses with flour or cornstarch, nutmeg and pepper, and add cheese mixture to the warmed liquid. Stirring constantly with a wooden spoon, cook until the cheese is melted and smooth, allowing to gently bubble for 30 seconds, which will cook the flour or cornstarch fully and thicken everything to the proper consistency. Remove from heat.

3. Transfer cheese fondue to a warmed fondue pot and holder with a tea light underneath to keep it warm, or a heat-proof ceramic serving bowl, and serve alongside your preferred dippers. If using a ceramic bowl without a tealight, warm briefly in a low oven to loosen again if the fondue has gotten too thick (this doesn’t happen too quickly, but will occur about 30 minutes after it’s off the stovetop), or transfer back to a pot and reheat for a minute or so on the stovetop.

For more holiday inspiration, whip up a few of these crowd-pleasing holiday potluck recipes, and trust us when we say: you’ll devour these eye-catching cheese ball bites (the ultimate make-ahead app!).

These Comforting Fried Mashed Potato Balls Make Leftovers the Star

Who doesn’t love creamy mashed potatoes at Thanksgiving? A classic favourite, this delicious side dish is usually one that leaves you with leftovers to repurpose. Instead of simply reheating them (not recommended), get creative in the kitchen with this ultra-tasty and easy appetizer idea that’s great for entertaining. Use whatever cheese and fun add-ins you have in your fridge to change up the flavours and suit your mood!

Mashed Potato Croquettes

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 18 balls (approx.)

Ingredients:

2 cups leftover mashed potatoes
¾ cup shredded old cheddar cheese
3 strips bacon, cooked and crumbled
1 cup panko breadcrumbs
½ tsp salt, divided
½ cup sour cream
2 Tbsp chopped chives
¼ tsp pepper
Oil, for frying

Directions:

1. Stir together mashed potatoes, cheese and bacon in a medium bowl. Portion into 1-inch balls.
2. Mix panko with ¼ tsp salt in a small bowl. Roll potato balls in panko mixture, pressing lightly to adhere.

3. Heat 1-1/2 -inches oil in a medium, heavy bottomed saucepan to 350°F. Line a rimmed baking sheet with a cooling rack. Fry potato balls in batches of 4 or 5 until golden. Set aside, and continue frying remaining batches.
4. Stir sour cream with chives, remaining salt and pepper in a small bowl. Serve with warm croquettes.

Don’t stop reimagining your leftovers there! Here are 12 turkey soup and stew recipes, plus tips on how long you can actually eat your Thanksgiving leftovers. Also, this braised turkey sandwich is worthy of becoming a new holiday tradition.

Tasty Thai “Fall” Rolls with Pumpkin-Coconut Sauce (That You Can Make Ahead!)

A Thai-style appetizer with a Thanksgiving twist, these “fall” rolls offer a light bite before the main event. Inspired by the fresh summer rolls enjoyed at Thai restaurants, this autumnal version with roasted sweet potato and cabbage, soba noodles and peanuts is paired with a savoury coconut milk and pumpkin sauce spiced up with sriracha and juicy lime. They’re healthy, easy to prepare and can be made ahead up to one day – a bonus when holiday entertaining

Create your own filling to use up leftovers like roasted Brussels sprouts and squash, or add a bit of protein with shredded roasted turkey. You can even wrap up a Thanksgiving meal with all the trimmings. There are no rules to roll.

Fresh Thai “Fall” Rolls with Pumpkin-Coconut Dipping Sauce

Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 15 to 20 rolls

Ingredients: 

Filling
2 medium sweet potatoes, peeled and cut into ¼-inch sticks
5 cups shredded green cabbage or quartered Brussels sprouts
2 Tbsp toasted sesame oil, plus more for noodles
2 Tbsp soy sauce, plus more for noodles
2 Tbsp rice vinegar
½ (363g) pkg (2 bundles) buckwheat soba noodles 

Coconut-Pumpkin Dipping Sauce
1 (160mL) small can coconut milk
⅓ cup pumpkin purée
Juice of 1 lime
2 Tbsp soy sauce
1 Tbsp maple syrup
1 tsp toasted sesame oil
Sriracha, to taste 

Assembly
15 to 20 rice paper wrappers
3 green onions, sliced into matchsticks
1 cup fresh basil leaves or cilantro leaves
¼ cup roasted peanuts (salted or unsalted), roughly chopped
Black or white sesame seeds

Directions: 

1. Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment paper. Add squash, cabbage, olive oil, sesame oil, soy sauce and rice vinegar, and then toss to combine and spread into a single layer. Roast for 20 minutes, toss and roast for a further 15 to 20 minutes, until vegetables are very tender and beginning to caramelize. Set aside to cool to room temperature, or store airtight in the refrigerator for up to 3 days.

2. Cook noodles according to package directions. Drain, rinse and drain well again. Transfer to a medium bowl and toss with a splash of additional sesame oil and soy sauce to coat and prevent the noodles from clumping. 

3. For the sauce, in a medium bowl whisk all ingredients well to combine so no lumps remain. If the coconut milk is cold, there will be lumps that refuse to whisk; if this happens, heat mixture in a pot over low heat, whisking constantly, until they melt. Pour into a serving bowl, or store airtight in the refrigerator for up to 1 week. The sauce will firm as it cools, which tastes great, too – bring to room temperature for a looser dipping sauce consistency. 

4. To assemble, fill a large pie plate or rimmed baking sheet with warm tap water. Have all the filling and assembly ingredients chopped and within arm’s reach. Line a baking sheet or plate with parchment paper and have a few damp paper towels handy. Working one rice paper wrapper at a time, re-hydrate for 20 to 30 seconds in warm water until pliable, and place on a clean service.

5. To the wrappers, in the bottom third leaving a portion of rice paper wrapper exposed at the bottom, add a small amount (about ⅓ cup total) of roasted vegetables, noodles, green onions, basil and peanuts. Tuck in the bottom, then the sides and continue to roll away from you to seal. Place on prepared baking sheet and cover with a damp paper towel to avoid drying out. Repeat with remaining wrappers and filling. If making ahead, wrap each roll individually in plastic wrap and transfer to an airtight container for up to one day; unwrap before serving.

6. Add rolls to plate next to dipping sauce, sprinkle the rolls and sauce with sesame seeds, and then serve. 

With an appetizer covered, it’s time to figure out the main course – here are some hacks to keep stress down in the kitchen.

Apple and brie roses holiday appetizer

Make These Beautiful Brie and Apple Cinnamon Rose Appetizers

These pretty little appetizers are as easy on the eyes as they are to eat. Tender apple and creamy Brie all wrapped up in a delectable crispy, buttery puff pastry cup with a cinnamon sugar swirl. These are sure to be a hit with your guests – and will make it onto your roster of simple and delicious appetizers for the holidays!

Brie and Apple Cinnamon Roses

Prep time: 15 minutes
Total time: 1 hour
Makes: 16

Ingredients:
½ cup brown sugar
2 tsp cinnamon
4 sheets (two 450 g packages) frozen puff pastry, thawed in refrigerator
1 egg, beaten
1 Granny Smith apple, very thinly sliced
400 g Brie cheese, thinly sliced

Directions:
1. Heat oven to 375°F. Spray two muffin tins with cooking spray (you’ll need 16 cups total).
2. Stir together brown sugar and cinnamon in a small bowl.
3. On a lightly floured surface, unroll one sheet of puff pastry (keep the other chilled). Cut into four 2½-inch wide strips. Egg wash ½-inch of one long end and one short end of each strip.
4. Place apple slices along the opposite long edge from the egg wash, extending slightly over the edge. Top with slices of Brie cheese. Sprinkle evenly with cinnamon sugar.
5. Starting at unwashed short side, roll dough, upwards. Press lightly to seal edge. Pinch bottom to seal and place into prepared tin. Egg wash the exposed pastry lightly. Repeat with remaining strips, sheets of pastry and ingredients.
6. Bake for 35 to 40 minutes until pastry is golden. Carefully remove pastries from tins immediately and place on wire cooking rack to cool 10 minutes before serving.

Love this recipe? Check out 10 more puff pastry holiday appetizer recipes.