Twelve Days of Cocktails and Hors d’oeuvres (Eleventh Day)

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Early on in this series, I’ve talked about balancing out the Hors d’oeuvres  you put together for your holiday cocktail party. When the Hors d’oeuvres are going to be served in place of dinner, you want to make sure you have a variety, and also want to make sure you have things on your table that have some substance. Prepare eight to ten types of hors d’oeuvres and plan on each guest eating two to three of each. (Unless it’s the Crab Wontons from the third day…plan on making a lot!)

These Mediterranean Chicken Bites with Romesco Sauce will help with your balancing act. They are marinated in a lemony garlic mixture, and grilled in bite sized pieces, just right for grabbing on a toothpick. The Romesco Sauce is lively in color, and packed with flavor. You may grill the chicken ahead of time, and serve at room temperature. No last minute assembly required!

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Mediterranean Chicken Bites with Romesco Dipping Sauce


Marinade:

1 tablespoon  lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper

4 boneless, skinless chicken breast halves, cut into 2-inch pieces

In sealable plastic bag, combine chicken and marinade ingredients. Seal bag and refrigerate for 1 hour.

Remove chicken from bag and discard marinade. Thread chicken onto grilling skewers and grill over medium-high heat for 8 to 10 minutes, turning skewers every 3 minutes, until chicken is cooked through. Remove chicken from skewers and place on serving platter. Serve with Romesco Dip (recipe follows)

8 servings

Romesco Dip

1/2 cup whole natural almonds (about 3 ounces), toasted

1 cup drained roasted red peppers from a jar

2 teaspoons red wine vinegar

1 large garlic clove, peeled

2 tablespoons extra-virgin olive oil

Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Makes 1 1/4 cups dip


Once again, Tokyo Terrace has come up with a brilliant cocktail to with today’s Hors d’oeuvre:

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Sparkling Sangria with Cranberries and Oranges

Click here to visit Tokyo Terrace for the recipe

I hope you will join us again tomorrow, for our last day in this series.

Need to catch up?

First Day

Second Day

Third Day

Fourth Day

Fifth Day

Sixth Day

Seventh Day

Eighth Day

Ninth Day

Tenth Day

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