GOLDEN VALLEY, Minn. -- Cooking for your holiday get-together can often be overwhelming and time consuming.
Sarah Lang, Chef and Owner ofA Simple Kitchen personal chef servicecame by KARE Saturday to show us quick, delicious appetizers that can be made without the use of a stove or oven.
Endive Spears with Blue Cheese Spread and Pomegranate
¼ cup pomegranate seeds
½ cup Greek-style yogurt
½ cup crumbled Gorgonzola cheese
¼ tsp. black pepper
20 leaves of endive (from about 3 heads)
Mix together yogurt, cheese, and pepper in a bowl. Arrange endive leaves on a platter. Place a dollop of cheese mixture in the wide part of the endive spear, spreading upward, and sprinkle with pomegranate seeds. Top with more black pepper, if desired.
Cucumber Stuffed Cherry Tomatoes
24 cherry tomatoes
8 oz. cream cheese, softened
½ cup mayonnaise
¼ cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a food processor or with a hand blender, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes.
Tuscan White Bean Dip with Rosemary
1 – 15 oz. can drained and rinsed cannellini beans.
¼ cup of fresh Italian parsley
1 tablespoon fresh rosemary, minced
2 tablespoons fresh lemon juice along with and the grated lemon peel of one lemon
1 garlic clove
1 tsp. kosher salt
½ tsp. pepper
1/3 cup olive oil
Pita chips, for serving
Put everything in a food processor, turn on, and stream in the olive oil until nice and creamy. Serve dip in a bowl with pita chips on the side for dipping.
Pumpkin Bruschetta with Crème Fraiche and Pepitas
1 French baguette, cut into ½ inch slices, or purchased crostini
1 can pumpkin (not pumpkin pie filling)
1 ½ cups crème fraiche, divided
1 tsp. fresh rosemary, minced
2 T. brown sugar
½ cup pepitas (toasted pumpkin seeds)
1 tsp. kosher salt
½ tsp. fresh black pepper
½ tsp. grated nutmeg
Preheat oven to 375 degrees. Place bread on baking sheet in single layer, spray with cooking spray. Bake for 15 minutes until crisp. Remove from oven and let cook.
In a food processor or using a hand blender, combine pumpkin, 1 cup crème fraiche (reserving the rest), rosemary, brown sugar and a dash of salt. Mix until light and fluffy. Spread mixture on bread. Top each slice of bread with a dollop of the reserved crème fraiche. Sprinkle with pepitas, nutmeg, kosher salt, and black pepper.