FOODS IN FOCUS ENTERTAINING & C
Whether it's a new take on the classic cheeseball, savory antipasti toppers or frozen ethnic finger foods, there is one overarching theme to this year's new selections: they are all incredibly fast and easy to serve.
BY JULIE BESONEN
heese and charcuterie are evergreen crowd-pleasers, and we could write a novel on all the outstanding olives and pickles on the market. But for holiday entertaining it's time to consider the repertoire of quick and easy spe- cialty hors d'oeuvres out there, which entail little more effort for the host than a twist of the wrist or blending a mix.
PHOTOS: MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI
Opposite page (clockwise from top right): FoodMatch's Divina green and red peppers stuffed with feta, stuffed grape leaves (dolmas); Sukhi's Chicken Samosas; Yummy Yammy Fiesta Dip; Callie's Pimento Cheese, Pepper Bacon Cocktail Biscuits. This page (clockwise from top left): Earth & Vine Apricot Chili Pepper Jam, Red Bell Pepper & Ancho Chili Jam (on turkey and baguette), Spicy Apple Garlic Jam (on cheese-cup appetizer).
hors d'oeuvres appetizers
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SEPTEMBER 2012
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