For the New Year’s Eve party host who did zero planning, Sara Gore is here with hor d'oeuvres – from loaded potato pancakes to ceviche with avocado and grapefruit – that guests will savor mid-countdown.
Recipe: Artichoke gratin in phyllo cups (on this page) Recipe: Loaded baked potato pancakes (on this page) Recipe: Shrimp ceviche with avocado and grapefruit (on this page)Sauté garlic and shallots with red pepper flakes in olive oil until fragrant and translucent. Add artichokes and cook 2 more minutes. In a medium sized mixing bowl, mix together artichoke mixture, mayonnaise, parmesan, gruyere and parsley. Season with salt and pepper. Fill phyllo cups with mixture and bake according to directions on package. Garnish with a little lemon zest and chopped parsley.
Grate potato and onion into a fine mesh strainer over a mixing bowl. Squeeze as much liquid out of the potatoes as possible to remove excess starch. In clean bowl, beat egg, salt, pepper and cumin. Add strained potato mixture. Sprinkle flour over mixture and mix well. Using a small scoop or a tablespoon, scoop packed mixture so they are all uniform in size. Shape into a small patty, and place carefully in hot oil in the direction moving away from you. Pan fry until golden brown. Set aside on sheet tray.
Reheat in 375 degree oven before serving for 5-10 minutes.
In a small bowl, mix together sour cream and zest and refrigerate.
In a sauté pan, cook down diced pancetta until crispy and golden brown. Using a slotted spoon, pull out pancetta and drain on a paper towel lined plate.
Top warm potato pancake with sour cream, crispy pancetta and chopped chive. Enjoy!
Makes 18-20 pancakes
Combine 2 quarts water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 2-3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes. Cut shrimp in half.
In a food processor, blend together garlic, shallot, jalapeno and zest. Add lime juice, grapefruit juice, salt, sugar and blend. Set aside 3 tablespoons marinade for dressing. Place shrimp in a bowl and cover with citrus marinade. Cover bowl with plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
Puree remaining 3 tablespoons marinade with 6 tablespoons grapeseed oil. Season with salt to taste. Pour into a squeeze bottle.
In an Asian flat bottom spoon or endive spear place a grapefruit segment, an avocado slice and a piece of shrimp. Drizzle with a little dressing. Garnish with cilantro.
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