Quick & Festive Holiday Appetizer Ideas

Posted on Dec 18, 2017 by PeggyPrint Recipe Only | Email Recipe | 2 Comments
Filed under: All Recipes, Cold appetizers, Peggy's Healthy Picks, Seafood Pin It
Endive stuffed with Blue Cheese Chicken Salad

Most of my friends are in accord that it’s difficult enough to get your dwelling in shape for a party much less entertain, supply the bar and  party food fare. Especially during the busy holiday season.

My group is happy to pitch in, bringing a dish, a bottle, or in Frederick’s case (pictured at the piano) musical talent to help ease the strain. I’ve had several such events of late–all different crowds–so took the liberty of repeating myself by stuffing various fillings into endive leaves.

Last week I stuffed the leaves with my recipe for Walnut-Dill Chicken Salad (pictured above). If I was really short of time, I could have purchased some ready-made chicken salad, as well.

Last night I decided to stuff them with langoustine salad (recipe below).

Endive stuffed with Langostino Salad (recipe below).

I used a package of langostino tails, which have a meaty-lobsterish taste and texture, which I purchased in the frozen seafood department at Trader Joe’s. You could, however, substitute them with shrimp in the recipe below. A crab salad would be wonderful stuffed in endive but I would use a vinaigrette base instead of mayo.

Most seafood departments in my area have various ready-made spreads and seafood salads that would be marvelous stuffed in endive. A smoked fish, chopped up an tossed with chopped red onion and capers would also be heavenly.

I wish you and your family a stress-free holiday season, filled with an abundance of happiness and peace. ♥♥♥

 

Recipe: Langostino Salad

Ingredients

  • 1 (12 ounce) package frozen Langostino Tails, thawed* or 1 3/4 cup chopped lobster or shrimp (with paper towels or a clean cloth, press as much liquid as possible out of the seafood)
  • 3/4 cup mayonnaise, homemade or Hellman’s preferred (reduced fat is fine)
  • 1/2 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh chopped tarragon or dill
  • 2 tablespoons snipped chives
  • 1/3 cup diced celery
  • 1/4 teaspoon seafood seasoning, such as Old Bay
  • Pinch of cayenne, or to taste
  • Dash of Worcestershire (optional)
  • 10-16 sturdy romaine or endive leaves, washed

Instructions

  1. Combine mayonnaise, lemon zest, juice, tarragon or dill, chives, celery, seafood seasoning, cayenne, and Worcestershire (if using).
  2. Pat dry thawed langostino tails to remove excess water. Stir into dressing and season to taste with kosher salt. (Other ingredients lend sodium so you may not feel it necessary.)
  3. Place in decorative bowl with lettuce wedges on the side for stuffing. (You may also stuff them prior to serving. If you do so, garnish each endive boat with additional fresh herbs and zest.)

Time: 15 minutes (if not stuffing)

Number of servings (yield): Enough salad to stuff appx.12-14 large leaves

Copyright © Peggy Lampman’s dinnerFeed.

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