It’s New Year’s Eve and whether you are planning on going over a friend’s house, expecting guests at home, or are planning on going solo, these holiday hors d’oeuvres are perfect for the occasion.
Recipe for Assortment of New Year’s Eve Hors d’Oeuvres
Spicy Pork Tenderloin
Ingredients:
For the Pork Tenderloin:
- 1 pork tenderloin
- A few drops of olive oil
- Salt to taste
- 1 tbsp peppercorns
- A little thyme
- 1 tbsp balsamic vinegar
For the Mayo-Mustard Mix:
- 2 tbsp mayonnaise
- 1 tbsp spicy mustard
- 2 pickled gherkins, finely chopped
For Serving:
- Caramelized onions
- Microgreens or sprouts
- Sweet paprika
- Crackers or puff pastry bases
Instructions
- Crush the peppercorns in a mortar and spread them on a cutting board. Sprinkle with salt and thyme.
- Rub the tenderloin with olive oil and roll it in the peppercorn mixture to coat evenly.
- Heat a non-stick skillet until very hot. Sear the pork on all sides for about 4 minutes until browned.
- Add the balsamic vinegar, then immediately transfer the tenderloin to an oven preheated to 200°C. Roast for 12 minutes.
- Allow the tenderloin to cool completely, then slice thinly.
- In a bowl, mix mayonnaise, mustard, and pickled gherkins.
- Spread the mayo-mustard mixture on crackers or puff pastry bases.
- Place a slice of pork tenderloin on each base.
- Garnish with caramelized onions, microgreens, and a sprinkle of sweet paprika.
Salmon, Cream Cheese, and Green Apple Hors d’Oeuvres
Ingredients
- 4 thin slices of smoked salmon
- 200 g cream cheese
- 1 green apple, thinly sliced
- A little dill for garnish
- Fish roe (e.g., tobiko or caviar pearls) for garnish
Instructions
- Put the cream cheese in a piping bag fitted with a star tip. Pipe rosettes onto the bases of the appetizers (crackers, puff pastry, etc.).
- Roll small pieces of smoked salmon and place them on top of the cream cheese.
- Add a thin slice of green apple for a crisp, tangy accent.
- Garnish with 1–2 pearls of roe and a sprig of dill.
Enjoy!
Source: Argiro Barbarigou
