01 Dec Dreamy Canapes for Your Holiday Party

Holiday hors d’œuvres can be tricky to master. Guests show up craving hearty and rich flavors, but that can be hard to provide in a bite-sized dish. The Dream Team has mastered the holiday canapé: beautifully decorative without sacrificing any of the flavor. These are some of our signature specialties that leave clients and their guests asking for seconds every time.

Looking to get out of the kitchen this holiday season? Get in touch with the Dream Team to find out how we can create the perfect soiree for you at [email protected].

Cranberry Meatballs

2 pounds ground beef
1 cup bread crumbs
2 eggs, beaten
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/3 cup ketchup
1 (16 ounce) can jellied cranberry sauce
18 ounce barbecue sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes. In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

Butternut Squash, Gorgonzola and Crispy Wonton

1 cup butternut squash, minced and roasted
1/2 cup gorgonzola cheese
3 tablespoons parmesan cheese, grated
2 tablespoons breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon nutmeg, ground
1 teaspoon water
1 large egg, lightly beaten
12 wonton wrappers, cut in half

Preheat oven to 375 degrees F. Grease two cookie sheets with cooking spray. Arrange the wonton wrappers on one cookie sheet. Bake for 15 minutes or until golden and crisp. Set aside.  Mince butternut squash, arrange in a single layer on second cookie sheet and roasted until tender (about 20 minutes). In a medium bowl, combine roasted squash, gorgonzola, parmesan, breadcrumbs, salt, pepper, and nutmeg. Spoon about 2 tsp of squash mixture into the middle of each wonton. Enjoy!

Balsamic Roasted Blueberry Ricotta Crostini

2 tsp Local Honey
1 Cup of blueberries {fresh}
1 Tbsp Balsamic Vinegar
1 baguette sliced into rounds
1/4 Cup Extra Virgin Olive Oil
12 oz Ricotta cheese

Toss the fresh berries with the balsamic vinegar and honey to coat, then spread evenly on a rimmed baking sheet. Roast the berries at 400 degrees F in the oven for about 8 minutes. Brush the baguette slices with the olive oil and then toast or grill the bread slice, flipping after about 4 minutes so that both sides are slightly crispy. Top the toasted bread slices with a dollop of the ricotta and then add a few balsamic berries. Serve immediately. Yum!