Who says you can’t serve everything for the holidays? Sunnex, a trusted cookware brand, and chef Tristan Encarnacion share a combination of hors d’oeuvres that will surely whet the appetite of your guests.
Smashed Spiced Chickpeas
Ingredients:
1 can chickpeas
2 tsps. ground cumin
dried chili flakes, as needed
2 cloves garlic, peeled and crushed
1 tbsp lemon juice
salt and pepper to taste
olive oil as needed
pita bread, as needed
Procedure:
Combine all ingredients in a blender except for the olive oil and pita. Slowly pour the oil to the mixture while pulsing the blender. Check the seasoning before serving. Serve with grilled pita bread
Asian Infused Tuna
Ingredients:
1 lb. tuna, sashimi quality
1 pc. ripe avocado, peeled and diced
5 pcs. lime juice
dried chili flakes, as needed
3 tbsps. sesame oil
1/4 cup coconut milk
1/4 cup cilantro, chopped
1tbsp. sesame seeds
1tbsp. ginger, minced
soy sauce to taste
Procedure:
Finely dice the tuna and place in a bowl. Add the rest of the ingredients, stir and season with soy sauce. Serve the mixed tuna on top of a bruschetta.
Orange Panna Cotta
Ingredients:
2 cups milk
1/4 oz. unflavored gelatin (1 envelope)
1/4 cup granulated sugar
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. grated orange zest
pinch of salt
1/2 cup frozen light whipped topping
ground cinnamon
Procedure:
In a medium non-stick saucepan, combine the milk and gelatin; let stand for about 5 minutes until the gelatin softens. Place the milk mixture over low heat, stirring until the gelatin is completely dissolved. Whisk in sugar, vanilla, and orange extracts, zest and salt. Bring to a simmer, stirring frequently. Pour evenly into four 1/2-cup ramekins. Cool slightly, refrigerate, covered, overnight. To serve, top each with 2 tablespoons whipped topping, and a sprinkling of cinnamon.