Cocktails & Appetizers
Join Beverage Director Alex Ettinger and Tucker Creveling, Chef de Cuisine at The Cache at Ginger and Baker, as they share a delicious recipe for Smoked Colorado Bass Canapés and fun facts about Champagne, New Year’s Eve’s favorite beverage. Plus find more recipes for appetizers and cocktails within the blog including Prosciutto Wrapped Figs, Stuffed Mushrooms, Crostini with Brie & Apples and four seasonal cocktails that are sure to keep the party going.
Happy New Year, everyone!
Appetizer ideas from Tucker Creveling, Chef de Cuisine The Cache
Smoked Salmon or Bass Appetizers
I use house-cured and smoked Colorado bass for this recipe, but smoked salmon works well too. For each bite: top a potato chip with ¼ oz. smoked fish, ¼ tsp. chive cream, 2 capers, 1/8 tsp. minced red onion, 1/8 tsp. chopped hard boiled egg, and a very small pinch of lemon zest.
For the chive cream: Combine 1 cup sour cream or crème fraiche, 2 Tbsp. minced chives, ½ tsp. lemon juice, and salt to taste.
Prosciutto Wrapped Figs
In a large saucepan, bring 2 cups sugar, 1 cup sherry vinegar, and 1 cup red wine to a boil. Add 1 pound dried figs (stems removed) and simmer until figs are tender and liquid has reduced to a syrup. Strain and cool, reserving syrup. Top each fig with a few crumbles of smoked bleu cheese, wrap with prosciutto and skewer with a toothpick to keep everything together. Drizzle with some of the reserved syrup and serve.
Stuffed Mushroom Caps
Preheat oven to 375 degrees. Slice 1/8 of an inch off the top of 36 mushroom caps to create flat bases. Remove the stems and reserve. Place mushroom caps on a parchment lined baking sheet. Place the reserved mushroom trimmings and stems in a food processor and pulse until finely chopped.
Heat 2 Tbsp. oil in a large sauté pan over medium heat. Add 1 chopped red onion, 2 diced jalapenos and 2 cloves minced garlic. Cook until translucent. Add chopped mushrooms and sauté until all liquid has cooked out.
Fold in 1 cup of cotija cheese, 1 bunch chopped cilantro leaves. Season to taste with salt and a bit of sherry vinegar. Cool. Place one heaping tsp. of filling in each mushroom cap. Bake for 12-15 minutes. Garnish with remaining cotija cheese.
Crostini with Bruléed Brie & Apple Compote
For the Compote – wrap 1 cinnamon stick, 4 allspice berries, 4 cloves, zest of 1 orange and 2 star anise in a piece of cheesecloth and tie it closed. In a medium saucepan, combine 2 cups apple juice, 1 cup bourbon, 2 cups white sugar, ½ cup brown sugar and ½ tsp. vanilla paste (or 1 tsp. vanilla) with spice packet. Bring to a boil and reduce heat to a simmer.
Meanwhile, peel, core and finely dice 2 pounds of apples. Add apples to saucepan and cook until fruit is tender and liquid has reduced to a syrup. Remove the cheesecloth spice packet and cool compote.
For the Crostini – Preheat oven to 325 degrees. Cut a baguette into thin slices and arrange on baking pan lined with parchment paper. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Bake until crispy and slightly brown. Set aside to cool.
For the Brie – Set the oven to high broil. Slice 3 small wheels of brie (we like Mouco Colorouge) into ½-inch deep, 1×1 inch squares. Sprinkle the cheese with ¼ cup turbinado (raw) sugar, and set on a baking pan lined with a silicone baking mat. Broil cheese until the top is just starting to turn golden brown, about 3 minutes. Cool to room temp. To assemble – Place one square of cheese on a crostini and top with ½ Tbsp. of compote.
Cocktail ideas from Alex Ettinger, Ginger and Baker’s Beverage Director
Mule Tide Smash
Combine 2 oz. bourbon, ½ oz. cranberry syrup or juice and ½ oz. lemon juice in a shaker with ice and shake vigorously. Double strain into a Moscow mule mug. Add new ice and top with ginger beer until full. Garnish with a rosemary sprig and fresh or frozen cranberries.
Combine 1 1/2 oz. vodka or gin, ½ oz. ginger liqueur, ½ oz. honey syrup and ¼ oz. lemon juice in a shaker with ice and shake vigorously. Strain into champagne flute. Top with Prosecco. Garnish with lemon twist.
Becky with the Good Pear
Combine 1 oz. rum, ½ oz. cognac or brandy, ½ oz. pear syrup or juice, ½ oz. lemon juice and ½ oz. Velvet Falernum or Elderflower Liqueur. Double strain into coupe glass. Garnish with poached or fresh pear and freshly grated cinnamon
Happy New Year!!!