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Holiday Appetizers and Drinks

October 25, 2008
Photo: Becky Luigart-Stayner
Whether you're entertaining in style or simply feeding the family, kick off the festivities with these elegant and crowd-pleasing holiday appetizers. Our collection of holiday starters boasts flavors that feel indulgent but healthier ingredients so you can survive holiday gatherings without overdoing it. We skip sodium-heavy ingredients and lower the carb quotient for a boatload of recipes that are lower in fat and calories than their traditional counterparts but look and taste just as great.
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Holiday Appetizers and Drinks

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Barcelona Hot Chocolate

Photography: Randy Mayor
View Recipe: Barcelona Hot Chocolate

Indulgent as it may seem, a cup of rich hot cocoa can offer enough health benefits to dissolve any guilt. One cup has twice the level of antioxidant activity of a five-ounce glass of red wine and two to three times more than a cup of green tea. This version combines bittersweet chocolate and unsweetened cocoa with espresso, brown sugar, and orange rind for a pick-me-up that's enjoyed in Spain and Europe.

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Mini Crab Cakes with Pickled Celery

Photo: Jennifer Causey
View Recipe: Mini Crab Cakes with Pickled Celery

Save 104 calories, 12.6g fat, and 156mg sodium over traditional mini crab cakes. You can bake these cakes up to 2 hours ahead of party time and rewarm in a 300° oven for 5 to 6 minutes.

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Hasseltots with Crème Fraîche and Caviar

Photo: Hector Manuel Sanchez
View Recipe: Hasseltots with Crème Fraîche and Caviar

This two-bite, no-fork-required appetizer is perfect for parties where guests will be juggling drinks and nibbles. Choose a sustainable, budget-friendly roe. Depending on what kind you choose, it can be affordable or break the bank. Make note of the origin to be sure you aren't buying caviar or roe from endangered fishing areas or species. We suggest Classic American White Sturgeon Caviar ($85/oz.), Paddlefish Caviar ($44/oz.), Salmon Roe ($8/oz.), and Masago ($5/oz.). Store opened caviar on ice, and use within one to two days. In a pinch, sour cream can stand in for the crème fraîche. 

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Port of Call Punch

Photo: Jennifer Causey
View Recipe: Port of Call Punch

The muddling technique draws complex flavors from the lemon, making the beverage floral, bracing, and irresistible. A sprinkling of grated nutmeg on top adds a warm, soothing, fragrant layer to the punch, which is remarkably complex-flavored despite having only 6 ingredients. Ruby port has spent less time cask-aging than tawny port, and so is a little sweeter and fruitier, perfect in this recipe. This drink has a lower alcohol content than standard cocktails, a great quality in a punch that's meant to refresh as much as relax.

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Glazed Cocktail Meatballs

Photo: Jennifer Causey
View Recipe: Glazed Cocktail Meatballs

These mini meatballs are perfect for holiday parties and tailgating. We made them healthier by forgoing sodium-heavy ingredients like the usual ketchup and chili sauce and including whole-grain bulgur in place of breadcrumbs. You can also serve a larger portion of these meatballs for weeknight dinner. To up the kid-friendly factor, omit the ground red pepper in the glaze and serve with mashed potatoes (à la Swedish meatballs). For a tangier glaze, substitute cranberry sauce for the grape jelly.

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Sherry-Cava Citrus Fizz

Photo: Brian Woodcock
View Recipe: Sherry-Cava Citrus Fizz

Simplify the liquor shopping list: Skip setting up a full bar and instead offer a signature cocktail featuring just one or two types of spirits or wine. Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.

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Goat Cheese Queso Dip with Vegetable Chips

Photo: Greg Dupree
View Recipe: Goat Cheese Queso Dip with Vegetable Chips

This warm, tangy twist on fundido is perfect with sparkling wine; the bubbles help cut through the richness. We pair with veggie chips, but you can also serve with crudités for a fresher take. The dip is very easy to put together. One note on mixing: Blend the beans until they are completely smooth and puréed for the silkiest, creamiest results. You can’t overblend it, but if you stop too soon, the dip might have a few lumps. The great thing about this dip is that it can be made ahead and rewarmed when you’re ready to serve it. To reheat, stir gently over low heat until hot. For an herby version, add a generous 1⁄4 cup of a mix of chopped herbs, such as parsley, chives, and a little basil.

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Pesto Pastries

Photo: Christopher Testani
View Recipe: Pesto Pastries

Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two.

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Peppermint Mocha Latte

Photo: Jennifer Causey
View Recipe: Peppermint Mocha Latte

This month, put your workday fuel to more relaxing use. A tiny drop of essential oil gives these chocolaty sippers a peppermint punch, while a cool microwave trick foams the milk, no frother needed. Like to spike? A splash of Kahlua or bourbon makes them all the merrier. Look for peppermint oil at Whole Foods or natural foods stores in the essential oils section. While we love very dark chocolates (80% percent or more), bittersweet works best here, making for rounder, smoother flavor.

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Chicken Phyllo Turnovers

Photo: Christopher Testani
View Recipe: Chicken Phyllo Turnovers

This appetizer is based on bisteeya, a traditional Moroccan pastry that pairs savory, spiced meat and flaky phyllo with a dusting of cinnamon and powdered sugar. Make ahead: Freeze unbaked pastries for up to 1 month; bake frozen, unthawed pastries 5 additional minutes or until browned.

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Gingery Shrimp Salad Bites

Photo: Christopher Testani
View Recipe: Gingery Shrimp Salad Bites

Pick up inexpensive Chinese soup spoons at Asian markets, or serve on rice crackers or in hollowed-out pieces of cucumber. The chives, an optional sixth ingredient, perk up the look but aren’t crucial to the flavor.

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Warm Spiced (and Spiked) Cabernet

Photo: Brian Woodcock
View Recipe: Warm Spiced (and Spiked) Cabernet

Garnish this punch with a cinnamon stick or orange slices.

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Mini Cheese Balls

Photo: Jennifer Causey
View Recipe: Mini Cheese Balls

Save 108 calories, 7g sat fat, and 69mg sodium per serving over a traditional cheese ball. Almond milk cream cheese is delicately nutty, with a buttery-rich texture and zero grams of sat fat. Find it at Whole Foods stores nationwide. You can substitute 1⁄3-less-fat cream cheese, which adds 1.6g sat fat to each serving.

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Marinated Feta Skewers

Photo: Christopher Testani
View Recipe: Marinated Feta Skewers

If you can find a container of multicolored tomatoes, use those for the prettiest presentation.

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Spiked Hot Chocolate

Photo: Christopher Testani
View Recipe: Spiked Hot Chocolate

This warming treat is the perfect accompaniment for a walk through the snow: A hint of peppermint schnapps will give everyone a little pep in their step. Think of it as more of a dessert than a beverage, as this hot chocolate is a bit of a splurge. Canned coconut milk gives it full-bodied richness and makes it an indulgence. Blogger and cookbook author Molly Yeh explains that "coconut goes well with chocolate and mint, so it really brings this hot chocolate together nicely."

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Sockeye Salmon Crostini

Photo: Brian Woodcock
View Recipe: Sockeye Salmon Crostini

This quick and easy dish highlights gently oil-poached salmon paired with creamy mascarpone, tangy pickled shallots, and briny fried capers in a delicious twist on bagels and lox.

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Gram's Clam Dip

Photo: Brian Woodcock
View Recipe: Gram's Clam Dip

While you're putting the final touches on your dishes, your guests can snack on this dip. Precut crudités will hold up well if you'd like to prep them the day before. Wrap trimmed and cut veggies in a damp paper towel and refrigerate in a zip-top plastic bag for the crispiest texture.

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Brown Sugar-Spiced Nut Mix

Photo: Brian Woodcock
View Recipe: Brown Sugar-Spiced Nut Mix

Achieve a bronze-like patina on these candied nuts by keeping a close watch near the end of their roasting time. Too long and they'll overdarken and take on a bitter flavor.

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Chai Tea Mix

Photo Courtesy of Oxmoor House
View Recipe: Chai Tea Mix

Give an instant boost to a cup of hot black tea on a gray day with this easy mix. Make more for holiday gifts and package in Mason jars, or spoon some into a clear cello bag and stuff into an oversized mug.

You can use this recipe as a base to play around with spices to find other combinations you enjoy. If you have vanilla sugar on hand, substitute it for regular sugar. If you like heat, ground white pepper adds a slightly different kick than red. For an intense scent, try adding ground dried orange peel.

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Endive Spears with Spicy Goat Cheese

Photo: John Autry
View Recipe: Endive Spears with Spicy Goat Cheese

When you need an elegant starter but you have little time to devote to one, Endive Spears with Spicy Goat Cheese is the recipe for you. Pungent goat cheese gets combined with tangy Greek yogurt, salt, pepper, garlic, and sweet paprika, and the mixture is mashed together with a fork—you don't even need to pull out the food processor! Belgian endive leaves are the perfect vessel for the cheese combo, with their pleasantly bitter flavor and superior crunch. They're also way less caloric than crackers; each serving of six filled endive leaves sets you back only 105 calories. One other selling point: You can make the cheese mixture a day or two ahead.

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Spinach-Artichoke Bites

Photo: Jennifer Causey
View Recipe: Spinach-Artichoke Bites

Save 167 calories, 3.6g sat fat, and 393mg sodium per serving over traditional spinach-artichoke dip. Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.

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Smoked Salmon Salad in Cucumber Cups

Photo: Justin Walker
View Recipe: Smoked Salmon Salad in Cucumber Cups

Substitute gravlax or even flaked canned salmon if you prefer salmon that has not been smoked. Wasabi mayonnaise is available in the condiment section of most supermarkets. Or make your own by blending 1/2 cup mayonnaise with 1 tablespoon wasabi paste, or more wasabi to taste.

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Lemony Herbed Ricotta and Roasted Tomato Bruschetta

Photo: Randy Mayor
View Recipe: Lemony Herbed Ricotta and Roasted Tomato Bruschetta

This bite-size bruschetta recipe is dressed in flavorful herbs and makes a perfect appetizer to pair with a classic Italian entrée.

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Corn Fritters With Jalapeño Jelly

Photo: Brian Woodcock
View Recipe: Corn Fritters With Jalapeño Jelly

Avoid overmixing the batter to keep fritters from becoming too heavy and dense. You can make them earlier in the day and quickly reheat; arrange fritters on a wire rack set over a baking sheet in a 425° oven until thoroughly heated and crisp.

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"Spring Roll" Pot Stickers

Photo: Christopher Testani
View Recipe: "Spring Roll" Pot Stickers

The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan—so more crispy goodness.

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Wilga Hill Boomerang II

Photo: Brian Woodcock
View Recipe: Wilga Hill Boomerang II

We streamlined and lightened the original recipe but kept true to the gin, apple, and vermouth at its heart. Premix big batches (except the ice) in a pitcher up to a day ahead. Shake servings for 1 or 2 at a time with ice.

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Brie with Jeweled Fruit Compote

Photo: Johnny Miller
View Recipe: Brie with Jeweled Fruit Compote

This lovely appetizer is about as quick and easy as it gets—and tasty, too. You don't even need to let the cheese come to room temperature first; the warm fruit that goes on top will soften it up. Serve with crostini or crackers.

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Pear, Brie, and Balsamic Bruschetta

Photo: Randy Mayor
View Recipe: Pear, Brie, and Balsamic Bruschetta

This bruschetta is both sweet, with pear slices and honey, and savory because of the Brie cheese and balsamic drizzle. Perfect for entertaining, these adorable bruschetta bites are a light way to kick off a dinner, plus they come together quickly and easily.

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Spiced Mocha Mix

Photo: Courtesy of Oxmoor House
View Recipe: Spiced Mocha Mix

For those nights when a cup of something chocolaty is exactly what you need, here’s a healthier cocoa mix with hints of cinnamon and nutmeg to warm you.

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Bacon Phyllo Cups

Photo: Ryan Liebe
View Recipe: Bacon Phyllo Cups

Perfect for a night of entertaining friends, these phyllo cups are overflowing with delicious melted Brie, crumbled bacon, and sweet apricot jam. 

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Cheese Olivettes

Photo: Brian Woodcock
View Recipe: Cheese Olivettes

We put a whole-grain spin on this appetizer. Freeze unbaked olivettes for a month; bake from frozen for an extra few minutes.

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Clams Casino with Pancetta

Photography: Becky Luigart-Stayner
View Recipe: Clams Casino with Pancetta

Get black-tie elegance in about 20 minutes with this appetizer. The meaty pancetta and salty Parmesan flavors match the sweet and briny clams just perfectly. A great recipe for a cocktail party or a menu of heavy hors d'oeuvres.

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Slow-Cooker Blood Orange Fizzy Mulled Wine

Photo: Johnny Miller
View Recipe: Slow-Cooker Blood Orange Fizzy Mulled Wine

The slow cooker offers great convenience here, keeping the stovetop open for meal prep. Pouring the soda into the hot wine right at the time of service brings the temperature down enough to drink immediately. Change out the orange slices for fresh when serving to punch up the look.

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Oyster Bisque

Photo: Jonny Valiant
View Recipe: Oyster Bisque

Thickened with vegetables and finished with a touch of light cream, this silky soup makes an elegant first course. Small oysters, such as Kumamoto or Prince Edward Island, are preferable, but you can use your favorite fresh raw oysters.

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Candied Walnut, Pear, and Leafy Green Salad

Photo: Ellen Silverman
View Recipe: Candied Walnut, Pear, and Leafy Green Salad

The sweet, crunchy nuts are great on their own—make a double batch and give some as a gift. Served in this salad, they give just the right amount of sweet crunch.

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Eggnog

Photography: Becky Luigart-Stayner
View Recipe: Eggnog

Enjoy all the spice and creaminess of this traditional drink with none of the guilt. Our trimmed-down version contains just 152 calories per serving and 2.7 grams of saturated fat. This recipe calls for brandy, but you could substitute rum or whiskey if you prefer.

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Orange Salad with Arugula and Oil-Cured Olives

Photo: Jonny Valiant
View Recipe: Orange Salad with Arugula and Oil-Cured Olives

This minty salad makes a refreshing first course for a holiday feast. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with arugula. Buy washed and ready-to-use arugula. It takes time to peel and slice the oranges, so do that ahead, arranging the oranges on a plate and covering with plastic wrap. If you can find fresh blood oranges, they make a stunning presentation.

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