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Watch Entertaining Expert Sarah Schiear Make 3 Easy Appetizers in Under 30 Minutes

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While hosting a festive get-together for friends and family can be rewarding (you’re likely to end up with more wine than when you started), putting together a menu can be stressful. To help you channel your inner hostess with the mostest, we tapped Sarah Schiear, founder and CEO of the online home goods wonderland Salt House Market, for her entertaining expertise.

The entrepreneur, who also moonlights as dinner party chef catering soirées for A-Listers like Mary-Kate Olsen, invited Newfashionable’s lifestyle editor Anne Vorrasi into her swoon-worthy copper clad kitchen in N.Y.C. to talk party prepping pointers and favorite gourmet appetizer recipes.

Using seasonal ingredients, Schiear threw together elevated finger foods like endive boats, sweet potato bites, and baked brie schmear. “The thing I love about these appetizers is that they’re Christmas-y, but they’re not overboard,” she says. “It’s still chic stuff I would serve during other times of the year.” What we love about these hors d’oeuvres is that they can all be prepared in 30 minutes or less.

Check out the recipes below and hit play for more of her holiday hosting tips.

RELATED: 10 Party-Perfect Hors d’oeuvres

Endive Boats With Avocado and Beets

Ingredients

1 beet, peeled and diced
Extra-virgin olive oil
Kosher salt
Sherry vinegar
1 small package endive leaves
1 avocado, diced
1 small container goat ricotta (regular goat cheese or ricotta also work)
Wedge of lemon
Fresh mint, for garnish
Chopped pistachios, for garnish
Finishing olive oil
Flake sea salt

Directions

1. Preheat oven to 400˚F. Toss beets with olive; season with kosher salt. Roast on a baking sheet for about 20 minutes, or until cooked through and crisp on the edges. While warm, toss with a dash of sherry vinegar.

2. Trim bottom of endive to remove the leaves. Add beet, avocado, and goat ricotta to each leaf. Top with a tiny squeeze of lemon juice, mint, and pistachios. Finish with olive oil and sea salt.

Roasted Sweet Potato Bites with Labneh & Pomegranate Seeds

Ingredients

1 narrow sweet potato, scrubbed and sliced
Extra-virgin olive oil
Kosher salt
Labneh or greek yogurt
1 scallion, thinly sliced
Pomegranate seeds
Aleppo chile pepper
Finishing olive oil
Flake sea salt

Directions

1. Preheat oven to 400˚F. Toss sweet potatoes with olive; season with kosher salt. Roast on a baking sheet for about 20 minutes, or until golden. Allow to cool.

2. Top sweet potato coins with a dollop of labneh or yogurt, scallion slice, and pomegranate seeds. Sprinkle with aleppo pepper; finish with olive oil and sea salt.

RELATED: Homemade Almond Praline Chocolate Rochers Make the Perfect Hostess Gift

Baked Brie With Brown-Sugar Maple Cranberries

Ingredients

1 wheel Brie cheese
1 1/2 cups fresh cranberries
2 tbsp maple syrup
2 tbsp brown sugar
Fresh rosemary, for garnish
Crackers and fresh pear slices, for serving

Directions

1. Preheat oven to 350˚F. Bake Brie for 5 minutes, until warm.

2. Meanwhile, combine cranberries, maple syrup, and brown sugar in a small saucepan; cook until cranberries soften, about 5 minutes.

3. Top brie with cranberries; garnish with rosemary. Serve with crackers and sliced pear.

VIDEO: How to Make Baked Brie

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