snacks recipes
Tablecloth: glamour collection of Cottona, Photo: Tom Nooijen.

Special snacks recipes for festive December evenings

Snacks recipes are too rare. Anyone can cut up some cheese and sausage and throw a good bitterbal into the deep fryer. You sometimes come across a lonely wrap with salmon at a party. But unfortunately it often does not get any more festive than that.

Can snacks for a party – next to being easy – also be delicious? I think so! I give you inspiration this month for festive snacks that are quick to make and taste terrific, including wine tips. From a quirky sushi without fish to a crunchy bruschetta with mushrooms or asparagus and lovely, creamy burrata. Use it as inspiration and leave the cheese and sausage in the refrigerator at your next party.



Unique snacks recipes

Sushi with duck breast

Cook the sushi rice according to the directions on the package. Flavour the rice with rice vinegar, sugar and salt. Form oval lumps of rice with your palms. Sprinkle the slices of smoked duck breast lightly with some wasabi and lay them on top of the rice. Garnish with a touch of mango chutney and sesame seed.

Wine tip: Prosecco

Salmon tartare
Cut a raw salmon filet into fine cubes and mix with some finely cut spring onion, black sesame seed and a small dash of salt. Put a teaspoon of the mixture in an appetizer glass and garnish with a slice of avocado, lime mayonnaise and radish.

Wine tip: Sauvignon Blanc from New Zealand

Cut a parsnip in thin slices and cook until tender in half milk, half cream. Drain the parsnip and capture the milk/cream mixture. Puree the parsnip and add as much of the milk/cream mixture as needed to give you a beautifully smooth puree. Flavour with salt and pepper. Put a touch of the puree on an appetizer spoon. Place a sautéed coquille over it and put a bit of kale, fried crisp in olive oil, on top. Garnish if you like with chorizo oil (fry some slices of chorizo in a skillet and capture the oil).

Wine tip: Wood-aged Chardonnay

Sauté mixed mushrooms on high heat in a skillet. In the meantime, grill a number of ciabatta slices and rub them lightly with a garlic clove. Then grill a number of green asparagus stalks. Put the mushrooms on half of the ciabatta slices, put the green asparagus on the other half. You finish off this dish by putting some burrata (extremely creamy mozzarella) on each bruschetta and garnishing with finely cut chives and grated lemon peel. Salt and pepper to taste.

Wine tip: fruity Pinot Noir

Tablecloth: glamour collection of Cottona, Photo: Tom Nooijen.

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