Time to appreciate nature’s change from bright green hues to red and orange while inhaling the savory aroma of pumpkin spice floating through the air. Between deciding whether to decorate with a Halloween or harvest theme, and whether to serve family favorites or test some new, exciting recipes, preparing for the holiday season can be both thrilling and stressful. To add some zest to your celebration and reduce anxiety, the Our Town Magazine staff has culled some tastefully tempting and sinfully simple appetizers to aid in festivity preparations. By blending some new flavors with your traditional holiday menu, you can easily update and upgrade holiday fare with minimal additional effort. Just set one or more of these delightfully entertaining dishes among your seasonal spread and see which
Bacon Wrapped Asparagus with Balsamic Glaze
Submitted by: Kevin Boyd
INGREDIENTS:
• One bunch fresh asparagus
• Olive oil as needed
• Bacon (regular cut, not thick cut)
• Balsamic glaze (cold for thickness)
• Shaved Asiago or Parmesan cheese (OPTIONAL)
DIRECTIONS:
1. Preheat large skillet on medium heat, lightly coat with olive oil
2. Trim 1”-2” off bottom of asparagus, toss lightly with olive oil, do not blanch in water
3. Wrap each asparagus spear tight with bacon from bottom to top; squeeze gently to secure
4. Cook with seam end of bacon facing down in preheated skillet; pack spears tight
5. Rotate with tongs every few minutes to crisp bacon until completely cooked
6. Place on a plate lined with paper towels and allow to sit for 1 min. until firm
7. Arrange on serving plate, crisscrossing each other, asparagus should overlap edges
8. Drizzle lightly with chilled balsamic glaze
9. (Optional) Lightly top with shaved Asiago or Parmesan cheese
Pear Relish
In Loving Memory of Mary S. Ivey
INGREDIENTS:
• 5 c. vinegar
• 3 c. sugar
• 1 tbsp. salt
• 6 Vidalia onions
• 6 bell peppers (red or green)
• 1 peck of pears deseeded (equivalent to 12-14 pears)
• 2 or 3 hot peppers (if desired)
• 1 tbsp. turmeric
• 1/3 tbsp. celery seed
• 1/4 tbsp. dry mustard
DIRECTIONS:
1. Wash, dry, remove ends and seeds from peppers and pears
2. Mince and puree vegetables and pears until they are tiny chunks, strain in colander
3. Add peppers, pears, onions, vinegar, sugar, and salt into large pot, bring to a slow boil
4. Reduce heat and allow to simmer until vegetables change color
5. Remove from heat and add turmeric, celery seed, and dry mustard
6. DO NOT COVER. Continue to allow to cool
7. Serve with pita chips and veggies or serve atop of pork or chicken kabobs
8. Store remaining relish in mason jar in the refrigerator
Pineapple Shrimp
Submitted by: Carla Trotter
INGREDIENTS:
• 4 lb. of peeled and deveined shrimp
• 2 c. diced pineapple
• 1/4 c. diced jalapeños
• 1/4 c. diced red bell pepper
• 1/2 tbsp. lemon juice
• 1/2 tbsp. orange juice
• 2 tbsp. sugar
• 3 tsp. fresh cilantro, minced
DIRECTIONS:
1. Grill or pan sear shrimp
2. Mix pineapple, jalapeños, red bell pepper, lemon juice, orange juice, sugar, and cilantro
3. Chill until ready to serve
4. Serve over cooked shrimp on a bed of lettuce.
