Finger food: New Year snacks for those who are tired of feasts
Text: Dariya Nifontova
Create a feeling of a fairy tale for the New Year It can be especially difficult if the last working days are filled with meetings, and the tree is still not purchased. In such a situation, it is categorically contraindicated to think about cutting Olivier, but only to relax, to review the Christmas movie and, if you find the strength, to make some unusual holiday snacks.
Grape lozenges
Ingredients:
450 grams of grapes
15 long skewers
½ bottle of prosecco
some vodka (~ 2 tablespoons)
PREPARATION:
Chop grapes on skewers, put in a deep shape.
Pour the grapes with prosecco and vodka and refrigerate for an hour.
Get out of the refrigerator, drain the alcohol (you can leave it for cocktails!) And send skewers with grapes in the freezer for two hours. Ready lollipops are there right away!
Crab Salad (but not the one with the chopsticks)
Ingredients:
450 g peeled and sliced ready-made shrimp
170 g canned crab
2 celery stalks
60 g mix of mayonnaise and Dijon mustard
3-4 heads of chicory salad
PREPARATION:
Mix the sliced shrimp and crab meat (tear it with your hands if necessary).
In the mixture, pour mayonnaise and Dijon mustard.
The resulting salad spread on individual chicory leaves. Salt and pepper to taste.
Marinated Goat Cheese
Ingredients:
220 g soft goat cheese
olive oil (enough to fill a form)
finely chopped bunch dill
finely chopped basil bunch
1 tablespoon of chili flakes
1 tablespoon ground pepper
salt to taste
PREPARATION:
Sprinkle a deep form with a thin layer of olive oil. Put in the butter thinly sliced cheese, cover them with half the greens, pepper and salt. Liberally pour olive oil again.
Put the second layer of cheese and greens on top of the resulting mass, pour it with oil too. If you still have cheese and greens, make a third layer, if not, cover with olive oil so as to cover the greens.
Let the cheese stand for one hour at room temperature or twenty-four hours in the refrigerator. Serve with a fresh baguette.
Spicy popcorn
Ingredients:
3 tablespoons refined rapeseed oil
8 tablespoons of popcorn seeds
2-3 tablespoons of butter
2 teaspoons sriracha sauce
1-2 teaspoons salt
PREPARATION:
Pour the butter into a deep pan, pour the popcorn, cover with a lid and put on medium heat.
As soon as you hear the popcorn burst, shake the pan to stir the popcorn, and repeat until the popcorn stops bursting.
Ready popcorn set aside from the heat and let it cool.
While the popcorn is cooling, melt the butter and mix it with sriracha sauce. Pour the resulting sauce over the popcorn and stir thoroughly. Sprinkle with salt to taste.
Prosciutto and Brie Rolls
Ingredients:
12 sheets of defrosted filo dough
115 g butter
350 g brie cheese cut into 12 pieces
12 pieces of prosciutto
honey
grain 1 grenade
salt and pepper
PREPARATION:
Preheat oven to 175 degrees, cover the baking sheet with baking paper. Lay out a sheet of filo dough and fold it so that it is a rectangle. Grease the short side of the dough with melted butter.
Put a piece of prosciutto on the dough in length and place a piece of brie on top so that it lies at the bottom of the dough sheet indented a couple of centimeters. Wrap the short side of the dough onto the filling, then wrap the long sides of the dough inward. Wrap the stuffing like a burrito and tweak.
Put the roll on a baking pan tuck down. Repeat with the remaining sheets of dough and the remaining filling. Grease all the rolls with melted butter.
Bake for 20-25 minutes or until the rolls turn golden. Remove the finished rolls from the oven, sprinkle with honey and sprinkle with salt, pepper and pomegranate seeds.
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