As we head into December, whether you are reading this in the northern or southern hemisphere, party season is most definitely approaching. Whilst some of your soirees will be planned parties, there’s no doubt that the festive season inspires friends and family visitors to call by, sometimes unannounced!
We recommend you have a bottle of Fairbourne premium hand-picked Marlborough Sauvignon Blanc ready to serve at all times, but you’ll no doubt want to muster something from the kitchen too. Not always easy at short notice; and who wants to be preparing elaborate eats with long lists of ingredients when there is important socialising to take care of.
So we’ve scoured the web for your three go-to canapé recipes for the festive season. All pair perfectly with Fairbourne Sauvignon Blanc, and none of the recipes have more than six ingredients.
Marinated Feta skewers – (Courtesy of MyRecipes)
- Juice and rind of 1 medium lemon
- Finely chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
- Combine lemon rind, juice, oregano, oil, and pepper in a shallow dish.
- Add cheese; marinate at room temperature for 20 minutes.
- Drain. Arrange 1 tomato and 1 feta cube on skewers.
Smoked salmon canapés with cream cheese – (Courtesy of Red Online)
- Small rye crisp breads
- 1 tub of cream cheese
- 2 tbsp crème fraîche or sour cream
- Juice and zest of 2 lemons
- 1 large bunch of dill, part chopped finely, part sprigs reserved
- Freshly milled black pepper
- Mix the cream cheese, crème fraîche, chopped dill, lemon juice and half the zest, then add freshly milled black pepper.
- Place the crisp breads on serving trays. Dollop a spoon of the cream cheese mixture on top of each of the crisp breads.
- Cut the smoked salmon slices into ribbons, then roll and twist, and place on top.
- Garnish with remaining dill and lemon zest.
Asparagus canapés – (Courtesy of Lifestyle Food)
- 2 bunches asparagus
- 100 g prosciutto
- 125 g Camembert
- Cut the bottom off each asparagus spear and rinse.
- Cut 3cm strips of prosciutto with scissors.
- Cut half of the camembert wheel into long, thin strips.
- Lay prosciutto flat horizontally, place one asparagus spear vertically on the meat.
- Lay a slice of camembert along the asparagus and roll the prosciutto around its contents.
- Place on a baking tray and bake in a 150C oven until the cheese has melted.
- Serve immediately.