The holidays are right around the corner and time is of the essence. Every minute is taken up by holiday shopping, holiday events at school and at work. What about holiday cooking? You spend endless hours on your feet cooking, baking, prepping, serving etc. There is no time to invest in a fun, easy, creative dish.
What if I told you that I could simplify your holiday appetizers with recipes that only require honey plus four ingredients and minimal prep time? Yes, it’s possible!
I was recently challenged by MielPura.org (The National Honey Board) to come up “honey plus 4” ingredient appetizers that are easy to make during the holidays. In my research, I discovered that honey can make an appetizer one hundred times better. I came up with so many simple appetizer ideas and I chose the six that received the best ratings. I couldn’t decide!
These appetizers are so versatile, they can be served at any occasion. I tried to keep them fresh and flavorful for all types of discerning palates.
Check them out below and judge for yourself. It could save you time enough to be able to prepare more than one for your next gathering.
- 2 tbsps honey
- 8 fresh figs
- 8 tsps cream cheese, room temperature
- 1/3 cup ruby port
- 5 black peppercorns
- In a small saucepan, heat port, honey and peppercorns over low to medium flame. Bring to a boil and continue cooking until the consistency becomes syrupy; this should take approximately 2 minutes. Set aside and let cool. Remove peppercorns.
- Cut the stem off of each fig. Then cutting the fig crosswise, gently open them like a flower.
- Place a teaspoon of cream cheese in the center of each “flowered” fig and drizzle with honey port syrup.
- 2 ½ tsp honey
- 1 large peach
- ¼ cup goat cheese
- 1 ½ cups baby spinach, loosely packed
- 4 sheets of prosciutto
- *For grilling: ½ tsp butter
- Cut peach in half and remove pit.
- Prepare grilling sauce by combining ½ teaspoon of honey and ½ teaspoon of butter.
- Brush peach lightly with mixture.
- Heat grill to low-medium heat and place both halves onto grill. Cook for about 2 minutes on each side, or until lightly charred but still firm.
- Cut peach into ½-inch slices (about 12).
- Put 1 ½ teaspoons of goat cheese on each peach slice and place on top of 4 baby spinach leaves.
- Next, slice the prosciutto lengthwise into 8 strips. Wrap the center of each peach/cheese/spinach bundle with 1 prosciutto strip.
- Arrange on a serving platter and finish off by drizzling each bundle with ¼ teaspoons of honey.
*Peaches can be canned, for a dressed-up recipe straight out of the cupboard! Grill gently for 30 seconds on each side.
- 1/3 cup honey
- 2 sheets of puff pastry dough, thawed
- 2 cups part-skim ricotta cheese
- 2 tsp vanilla extract
- 20 strawberries, diced in small cubes
- Unfold one puff pastry sheet on a lightly floured surface and roll out to 1/16-inch thickness.
- Cut pastry into 8 equal squares.
- Transfer pastry squares to parchment-lined baking sheet. Pierce pastry squares with a fork and brush evenly with 4 teaspoons of honey.
- Chill pastry in refrigerator for 10 minutes.
- Repeat process with second puff pastry sheet.
- Preheat oven to 400 degrees Fahrenheit.
- Bake first set of pastry squares for approximately 15 minutes or until golden. Let cool and place second batch in the oven, repeating the baking process.
- Divide 4 teaspoons of honey evenly among the center of 8 dessert plates.
- Place 1 pastry puff on top of the honey on each plate.
- In a small bowl, combine ricotta cheese with vanilla.
- Spoon ¼ cup ricotta cheese mixture and diced strawberries on top of each pastry square.
- Drizzle with remaining 4 teaspoons of honey and top with second pastry square.
- Serve immediately.
*You can make the puffs in your favorite shapes by using cookie cutters and getting creative!
- 8 tsps honey
- 8 crostini breads
- 2 Red Anjou pears
- 4 tbsps bleu cheese, crumbled
- 1 tbsp fresh rosemary, finely diced
- Brush each crostini bread with 1 teaspoon of honey.
- Next, cut pears into ½-inch slices (about 8).
- Place a pear slice on each honey-brushed crostini bread.
- Top with ½ tablespoon of bleu cheese.
- Garnish with a pinch of diced rosemary.
- 2 tbsps honey
- 3 tbsps soy sauce
- 1 tbsp olive oil
- 1 lime, juiced
- 1 lb. skinless, boneless chicken breast strips
- n a small bowl, whisk all liquid ingredients together until completely blended. Pour mixture into a freezer bag and add in chicken strips. Reseal bag and gently shake to cover chicken strips. Allow to marinade for 2 hours.
- Next, prepare skewers by soaking bamboo sticks in water for 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill on medium to high heat for 8 minutes or until juices are clear and chicken is fully cooked.
- 1 cup honey
- 8, 8-inch flour tortillas
- Oil for frying (canola or vegetable oil)
- 1 cup crème fraiche
- 1 tsp cinnamon
- Cut out each tortilla with 4"-inch round cookie cutters.
- Fold each side of the cut out piece over on opposite sides so as to allow both folds to meet in the center, forming a pocket.
- Heat 1-inch of cooking oil in large skillet.
- Once hot, fry each tortilla pocket until golden brown.
- Place on paper towels to drain excess oil. Let cool.
- Next, place ½ cup honey in a small bowl.
- Once tortillas are cool, carefully brush each one with honey.
- In a small saucepan over low heat, warm the remaining ½ cup of honey until easily stirred.
- Add crème fraiche and cinnamon. Continue stirring until all ingredients have thoroughly combined. Serve buñuelos drizzled with the honey cream or on the side for dipping.
*For a fun, festive look, you can cut tortillas out using 2” to 4”-inch star cookie cutters.
This is a sponsored post as part of a collaboration with MielPura.org. All opinions are my own.