Quantcast

New Year’s recipes: 9 great appetizers to serve at your party

WHAT YOU’LL NEED:
6 (6-inch) pita breads, split and cut into 8 wedges each
Nonstick cooking spray
2 teaspoons paprika
Salt
2 (15-ounce) cans white beans, drained and rinsed
2 cloves garlic, coarsely chopped
1 cup tightly packed fresh parsley leaves
¼ cup lemon juice
¼ cup olive oil
2 tablespoons water
2 red, yellow, and/or orange bell peppers, stemmed, seeded and cut into ¼-inch-thick strips

HOW TO:

1. Preheat oven to 350 degrees. Spread pita wedges on baking sheets in single layer and spray with nonstick cooking spray. Sprinkle with paprika and salt and bake until crisp and golden, about 15 minutes. Cool completely on baking sheets and store in an airtight container at room temperature for up to 3 days.

2. Place beans, garlic, parsley, lemon juice, oil and water in work bowl of a food processor and process until smooth, scraping down the sides of the bowl once or twice, as necessary. Scrape the mixture into a small bowl and season with salt. Refrigerate until ready to serve, up to 1 day.

3. Let bean dip come to room temperature and serve with pita chips and sliced peppers. Makes 2 cups bean dip.” data-id=”14371851″ data-link=”https://cdn.newsday.com” class=”wp-image-1.4371851″/>

Photo Credit: Doug Young, Recipe by Lauren Chattman

WHAT YOU’LL NEED:
8 large eggs
1/3 cup mayonnaise
2 teaspoons wasabi powder
2 scallions, white and light green parts, finely chopped
Salt
2 tablespoons plus 2 teaspoons salmon roe

HOW TO:

1. Place eggs in a pan in a single layer and cover with 1 inch of water. Bring water to a boil over high heat, cover pan, remove from heat, and let stand 10 minutes. Use a slotted spoon to transfer eggs to a bowl of ice water to chill for 5 minutes.

2. Peel eggs and halve lengthwise. Scoop yolks into small bowl and mash with fork until smooth. Stir in mayonnaise, wasabi powder and scallions. Season with salt.

3. Spoon yolk mixture back into whites. (At this point, eggs can be placed on a platter, covered with plastic wrap and refrigerated for up to 1 day). Top each egg with 1/2 teaspoon salmon roe just before serving. Makes 16 pieces.” data-id=”14371888″ data-link=”https://cdn.newsday.com” class=”wp-image-1.4371888″/>

Photo Credit: Doug Young, Recipe by Lauren Chattman

More from around NYC