Get Ready for the Holidays with Easy Party Appetizer Recipes

The Holiday Season is approaching, and we want to help you get ready to enjoy the festivities with friends and family. November shopping bargains abound in North Conway and Jackson, and we’ll help you with some easy recipes for entertaining. The Inn at Ellis River is partnering with some other members of Country Inns in the White Mountains for a Get Ready for the Holidays’ weekend November 16-18 . Your two night escape includes Saturday morning appetizer cooking demonstrations, an afternoon for shopping, four-course wine dinner at the 1785 Inn, Sunday morning’s breakfast featuring easy brunch treats for a crowd, and recipes of course!

We’re keeping our appetizer recipe a secret for now (we’re planning to have fun with lots of tasting as we perfect it!), so check out some of our recipes from the Inn to Inn Cookie Tours (like the Chipotle Cheddar Savory Shortbreads) or Herb Tours (like Basil Pignoli Bites) for savory snacks you can prepare ahead and have handy for a holiday party or unexpected guests. Here’s is a suggestion for an easy hors d’oeuvre for four or forty to complement either of these savory treats:

Antipasto Skewers

On each 6 inch skewer, thread an olive, a piece of roasted red pepper, a cube or small ball of mozzarella cheese wrapped in a thin piece of Prosciuto, a small marinated artichoke heart (or 1/4 or a larger heart), and a cherry tomato. (For vegetarian skewers, omit the Prosciuto). Place in a flat baking dish, brush with Oregano Vinaigrette and chill for 30 minutes.

Oregano Vinaigrette:

  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons fresh oregano, chopped
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup sun-dried tomatoes packed in oil, minced

Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and stir in tomatoes. Refrigerate in an airtight container until ready to use on the Antipasto Skewers or a mixed green, pasta, or grilled vegetable salad.

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