Make ahead Holiday Appetizers for Less Stressful Parties

Tracker Zenk’s Brown Sugar and Spice Glazed Pecans

(Tracker says “They are so good you’ll want to steal them right off the table like I did!”)

1 Tbsp. Butter

1 Tbsp. Brown Sugar (packed)

1 Teaspoon Vanilla

2 Tbsp. Boar’s Head Spice Glaze

1 lb. Pecan Halves

1 Teaspoon Kosher Salt

Preheat oven to 350 degrees. In large skillet, melt butter, brown sugar and spice glaze on medium low heat.  Stir together until it melts.  Increase heat to medium high and cook until medium boil.  Remove from heat and add Pecans.  Stir almonds continuously until almonds are coated and pan is dry. Pour almonds onto parchment lined sheet tray.  Spread almonds out to a thin, even layer.  Sprinkle a teaspoon of Kosher salt evenly over Pecans.  Bake for 10- 12  minutes. Remove from oven and allow to cool.  Add Dried Cranberries or Cherry’s for added tart flavor.

Garlic, Dill Shrimp

Servings: 4 people

 Ingredients

·         1 lb. thawed shrimp (peeled and deveined)

·         3 Tablespoons of unsalted butter

·         3 Tablespoons olive oil

·         2 cloves garlic minced

·         1 lemon juiced

·         ½ cup of Dry White Wine

·         2 Tablespoons fresh dill chopped

·         1 Tablespoon of Dijion Mustard

·         ½ tsp sea salt and ¼ tsp of Black Pepper·          

Instructions

1.           Preheat pan to medium heat and add oil, butter to melt.

2.           Add Garlic and cook for 2-3 minutes.

3.           Add shrimp cook for about 90 seconds per side

4.           Add Wine, Dill, and mustard and cook for an additional 4-6 minutes.

5.           Mix well and reduce the liquid to your liking. 

Baked Artichoke Dip with Garlic Butter Dipping Croutons

Serves 6-8

Ingredients

14 oz. can artichoke hearts, drained well & chopped

1/2 cup mayo

1/2 cup sour cream

8 oz. cream cheese

8 oz. mozzarella cheese - freshly shredded

4 oz.  shredded parmesan cheese

1/2 teaspoon garlic powder

1 teaspoon red pepper flakes - optional

1 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees.

2. Mix ingredients. Add all the ingredients to a mixing bowl – the chopped artichokes, mayonnaise, sour cream, cream cheese, mozzarella cheese, parmesan cheese, and seasonings. Use a hand mixer to combine the ingredients.

3. Pour into a baking dish. Use a rubber spatula to pour ingredients into a baking dish. (You can use an 8×8 dish instead of a bowl as seen in photos.) Spread evenly to all sides of the dish.

4. Bake. Bake artichoke dip for about 30 minutes, or until hot and bubbly and slightly browned on top.

Memphis Crab Cakes with Cajun Remoulade

Ingredients

• 2 Sleeves of saltine crackers, finely crushed (separated) (1/2 of a box)

• 1 cup mayonnaise

• 1 Red Bell Pepper, small diced

• ½ teaspoon Old Bay

• ¼ teaspoon Worcestershire sauce

• 2 eggs, beaten

• 1 lemon zested

• 1 Tablespoon of Fresh Lemon Juice

• 2-4 shakes of Hot Sauce, such as Tabasco Sauce

• 1 pound fresh lumb crabmeat

• 1 stick of unsalted butter, melted

Directions

1. Mix ½ of the crushed crackers, mayonnaise, red pepper, seafood seasoning, Worcestershire sauce, eggs, hot sauce, lemon zest, and juice, together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.

2. Sprinkle remaining Saltines onto a bowl. Make golf ball size crab cakes, then press and form  in to thick 1 inch thick pancakes coating on all sides and place on plate or tray

3. Brush melted butter on top then flip over and brush/dab the other side. Place crab cakes back in fridge until ready to cook.  You can cook over medium heat on the stove in a pan or Place in a 400 degree oven for 10-12 minutes.  Serve with sauce.

Cajun Remoulade Sauce

Ingredients

•             1 cup mayo

•             2 tablespoons grainy or Creole mustard

•             1 tablespoon creamed horseradish

•             1 tablespoon chopped fresh parsley

•             1 clove garlic minced

•             1 teaspoon Worcestershire sauce

•             1 teaspoon lemon juice

•             1/2 teaspoon Cajun seasoning

•             1/2 teaspoon smoked paprika

•             1/8 teaspoon cayenne pepper optional

Instructions

1.           Combine all ingredients in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Chardonnay Poached Shrimp Cocktail

Serves 4-8 Guests

Shrimp

1 pound of 16-20 Raw shrimp, Tail on,  peeled and deveined

1 cup of White Wine

1 Lemon, Wedged

1 Tablespoon of Old Bay

2-3   quarts of Water

Cocktail Sauce

Ingredients

·         1 cup ketchup

·         ¼ cup of Celery, finely diced

·         2-4 tablespoons horseradish to taste

·         2 tablespoons lemon juice

·         1 teaspoon Tabasco hot sauce

·         2 teaspoons Worcestershire sauce

Shrimp

Put water on your stove top and bring to boil

Reduce heat to medium high and add Wine, Lemons and Old Bay

Add Shrimp and cook for 3-4 minutes- water should be simmering

Remove from water and put in Ice Bath to cool them down.

Cocktail Sauce

Mix All ingredients together, reserving ½ the horseradish and hot sauce

Add if you feel you would like more heat.

For Plating:  Chopped Italian parsley Lemon Wedges, crushed ice and Old Bay seasoning