Delicious Holiday Appetizers

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Since the weather outside is cold and the season is winter, we have prepared recipes to suit the situation - not only festive, but also meteorological.

One of the easiest and most beautiful appetizers you can serve are salty pancakes with a filling of your choice. After rolling the pancakes, just cut each into individual bites and arrange them beautifully on a plate on a canapé of lettuce or other garnish of your choice.

We offer you two recipes for which you will have to spend some time, but your guests and loved ones will be very pleasantly surprised by the result. The first proposal is for eclairs, but with salty filling. To prepare them you need the following products:

Salty eclairs

Necessary products: 150 g flour, 100 g butter, 250 ml water, salt, 4 eggs - products for the eclairs themselves

For the salty filling: 1 pack. butter, 2 tbsp. milk, 240 g yellow cheese, 2 tbsp. flour, pepper, salt, basil to taste

Method of preparation: Put the water in a saucepan and boil it together with the butter and salt. Pour all the flour - stir vigorously and turn on low heat. Stir until the dough begins to separate from the pan.

You should remove the pan from the heat and put the eggs one by one - stir the mixture constantly. In a greased pan put a teaspoon of the mixture at a distance - bake in a low oven. When they are baked and cooled, cut them in half and fill with cream.

You can prepare the cream as follows: mix the flour in the cold milk, then put on the stove and add the butter. Once the sauce starts to thicken, remove from the heat and add the grated yellow cheese and spices. When filling the eclairs, the cream should be cold.

The following recipe is perfect for a winter evening spent with friends at home and delicious food. It's about sauerkraut meatballs. You can serve them with some sauce if you prefer, but they are still appetizing and delicious enough.

To make them, you need to cut about 700 g of sauerkraut into thin strips. Finely chop half an onion, then put it in preheated fat and leave for a minute to fry.

Add the sauerkraut along with half a cube of beef broth and a finger of hot water. Also add a tablespoon of cumin and cover. Allow the cabbage to soften over low heat - about ten minutes should be enough.

Put oil in a separate bowl and fry pre-cut smoked meat - you need meat about 100 years after frying, remove from the heat and allow the meat to cool.

Then mix the cabbage and smoked meat and stir - sprinkle on top with 4 tbsp. flour, add 1 egg and knead well by hand. From this mixture you need to form small meatballs - each of them is rolled in flour - a mixture of half a cup of corn and half a cup of white flour, then in a beaten egg. The meatballs are fried in very hot oil. A stick is driven into each and arranged in a beautiful plateau when served.