Camilla – Page 29 – Family Feast

You’ll want appetizers that are easy to make, travel well, and vanish fast at a party. Try a mix of hot bites like bacon-wrapped dates and mini Wellingtons, and cool options like smoked salmon cucumber rounds and caprese skewers. Include a dip served in a sourdough bowl and a few handhelds like crab cakes and jalapeño cornbread muffins. Follow simple steps, prep ahead, and you’ll keep plates full — here’s how to do it. Bacon-Wrapped Dates Stuffed With Goat Cheese Sweet, salty, and creamy — these Bacon-Wrapped Dates Stuffed with Goat Cheese are a bite-sized holiday showstopper. Ingredients: 20 Medjool dates, pitted 4 oz (115 g) goat cheese, softened 10 slices of bacon, cut in half 1 tbsp honey (optional) 1/4 tsp black pepper Toothpicks (about 20) How to Make: Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment. Slice each pitted date lengthwise to open, leaving one side attached to create a pocket. Spoon about 1/2 tsp goat cheese into each date; drizzle a little honey over any you want extra sweet and sprinkle a tiny pinch of black pepper. Wrap each stuffed date with a half slice of bacon, securing with a toothpick through the center. Place the wrapped dates seam-side down on the prepared baking sheet, spacing them slightly apart. Bake for 15–20 minutes, turning once halfway through, until bacon is crisp and golden. Transfer to a plate and let rest 2–3 minutes to firm up before serving. Enjoy these irresistible bites warm — they disappear fast at every holiday party! Cranberry Brie Bites With Puff Pastry Mini Beef Wellingtons With Mushroom Duxelles Mini Beef Wellingtons — bite-sized puff pastry parcels with seared beef and savory mushroom duxelles. Ingredients: 1 lb (450 g) beef tenderloin or filet mignon, trimmed Salt and freshly ground black pepper 2 tbsp olive oil 8 oz (225 g) mushrooms, finely chopped (cremini or button) 1 small shallot, finely minced 1–2 cloves garlic, minced 2 tbsp unsalted butter 2 tsp fresh thyme leaves (or 1 tsp dried) 2 tbsp dry white wine or dry sherry (optional) 1 tbsp Dijon mustard 1 sheet puff pastry, thawed if frozen 1 egg, beaten (for egg wash) Flour for dusting Fresh parsley or microgreens for garnish (optional) How to Make: Season the beef all over with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear the beef quickly on all sides (about 1–2 minutes per side) until browned but still rare inside. Remove and let cool; slice into 12–16 bite-sized medallions. In the same skillet, add butter and remaining 1 tbsp olive oil over medium heat. Add shallot and cook until softened, about 2 minutes. Add the finely chopped mushrooms and cook, stirring, until moisture evaporates and mushrooms are deeply browned, about 6–8 minutes. Stir in garlic and thyme and cook 1 more minute. Deglaze with wine or sherry if using, then cook until liquid is gone. Season to taste with salt and pepper. Remove from heat and let cool — this is your mushroom duxelles. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly flour a work surface and roll out puff pastry to smooth seams. Cut into 12–16 squares large enough to fully wrap each beef medallion (about 3×3 inches). Brush the top of each seared beef medallion lightly with Dijon mustard. Place about 1–2 teaspoons of mushroom duxelles in the center of each pastry square. Top with a mustard-coated beef medallion. Fold pastry around the beef, sealing edges tightly. Place seam-side down on the prepared baking sheet. Trim any excess pastry and use scraps for decorative tops if desired. Brush each parcel with beaten egg for a shiny golden finish. Cut a small vent in the top of each to release steam. Bake 12–15 minutes, until pastry is golden and crisp and beef reaches your desired doneness (keep in mind medallions were seared; aim for medium-rare to medium). Let rest 3 minutes on the pan, then transfer to a platter. Garnish with parsley or microgreens if you like. Serve warm and watch these little golden parcels disappear — perfect for holiday snacking! Smoked Salmon and Dill Cucumber Rounds Bright, elegant bites that taste like holiday luxury in one crisp cucumber round. Ingredients: 1 large English cucumber 4 oz (115 g) smoked salmon, thinly sliced 4 oz (115 g) cream cheese, softened 2 tbsp sour cream or Greek yogurt 1 tbsp fresh dill, finely chopped (plus extra for garnish) 1 tsp lemon zest 1 tsp lemon juice Freshly ground black pepper, to taste Capers, drained (optional) Small sprigs of dill or thin lemon slices for garnish How to Make: Wash the cucumber and slice into 1/4–1/2 inch (6–12 mm) rounds. Pat dry with a paper towel. In a small bowl, mix the softened cream cheese, sour cream (or yogurt), chopped dill, lemon zest, lemon juice, and a few grinds of black pepper until smooth and spreadable. Spoon or pipe about a teaspoon of the cream cheese mixture onto each cucumber slice. Fold or roll small pieces of smoked salmon and place one on top of each dollop of cream cheese. Add a caper to each bite if using, and finish with a tiny sprig of dill or a sliver of lemon for color. Arrange on a platter and chill for 10–15 minutes before serving so flavors meld and cucumber stays crisp. Serve these bright, savory rounds at your next gathering and watch them disappear fast! Spinach and Artichoke Dip in a Sourdough Bowl Creamy spinach and artichoke dip baked inside a crusty sourdough loaf — party-ready and totally dippable. Ingredients: 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry 1 (14 oz) can artichoke hearts, drained and roughly chopped 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (optional) Salt and freshly ground black pepper, to taste 1 large round sourdough loaf Olive oil or melted butter, for brushing the bread Extra bread pieces or crackers, for serving How to Make: Preheat your oven to 375°F (190°C). In a large bowl, mix the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the chopped artichokes, squeezed spinach, minced garlic, Parmesan, and half of the mozzarella. Season with salt, pepper, and red pepper flakes if using; taste and adjust. Cut a circle out of the top of the sourdough loaf and hollow out the interior, leaving about a 1-inch wall all around. Brush the inside of the hollowed loaf and the removed bread top with a little olive oil or melted butter. Spoon the spinach and artichoke mixture into the sourdough bowl and sprinkle the remaining mozzarella over the top. Place the filled loaf on a baking sheet and bake 20–25 minutes, until the dip is bubbly and the cheese on top is melted and lightly golden. Remove from oven and let sit 5 minutes before serving; use the reserved bread pieces and extra bread or crackers for dipping. Dig in and watch this warm, cheesy centerpiece disappear fast! Honey-Glazed Cocktail Meatballs With Dijon Sweet, sticky, and just the right amount of tangy — these honey-glazed cocktail meatballs disappear fast at any holiday gathering. Ingredients: 1 pound frozen fully cooked cocktail meatballs (or homemade meatballs, warmed) 1/2 cup honey 1/4 cup Dijon mustard 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon apple cider vinegar (or lemon juice) 1 teaspoon Worcestershire sauce (optional) 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1 tablespoon butter (optional, for extra gloss) Fresh parsley, chopped, for garnish Sesame seeds (optional), for garnish How to Make: In a medium bowl, whisk together honey, Dijon mustard, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce (if using), garlic powder, and black pepper until smooth. Heat a large skillet over medium heat and add the meatballs; brown them briefly if desired (about 3–4 minutes) to develop flavor. Pour the honey-Dijon sauce over the meatballs and stir gently to coat each one. Reduce heat to low and simmer, uncovered, stirring occasionally for 10–12 minutes, until the sauce thickens and clings to the meatballs. Stir in the butter at the end for a glossy finish, if desired. Transfer to a serving dish and sprinkle with chopped parsley and sesame seeds for a festive touch. These sticky-sweet meatballs are ready to steal the show — grab a toothpick and enjoy! Roasted Red Pepper and Feta Phyllo Cups Roasted Red Pepper and Feta Phyllo Cups — bright, flaky little bites that disappear fast. Ingredients: 12 phyllo cups (store-bought mini tart shells) 1 cup roasted red peppers, drained and chopped 3/4 cup crumbled feta cheese 2 tablespoons cream cheese, softened 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley (plus extra for garnish) 1 teaspoon olive oil 1/4 teaspoon black pepper Pinch of red pepper flakes (optional) How to Make: Preheat oven to 350°F (175°C). In a bowl, combine chopped roasted red peppers, crumbled feta, and softened cream cheese. Add lemon juice, chopped parsley, olive oil, black pepper, and red pepper flakes if using; mix until creamy but slightly chunky. Spoon about 1 tablespoon of the mixture into each phyllo cup, pressing gently to fill. Arrange filled cups on a baking sheet and warm in the oven 6–8 minutes, until heated through and edges of cups are crisp. Remove from oven and let cool 1–2 minutes, then garnish with a little extra parsley. Serve warm or at room temperature. Enjoy these colorful, savory bites — perfect for holiday snacking and guaranteed to get compliments! Prosciutto-Wrapped Asparagus With Lemon Zest Crunchy asparagus spears wrapped in salty prosciutto with a bright hit of lemon — elegant, easy, and totally irresistible. Ingredients: 1 lb (about 450 g) asparagus, tough ends trimmed 8–10 thin slices prosciutto (about 4–6 oz), sliced lengthwise if needed 1 tbsp olive oil Zest of 1 lemon Freshly ground black pepper, to taste Optional: flaky sea salt, for finishing Optional: lemon wedges, for serving How to Make: Preheat oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup. Toss asparagus with olive oil and a little black pepper so each spear is lightly coated. Divide asparagus into bundles of 3–4 spears. Wrap each bundle with a strip of prosciutto, starting near the bottom and spiraling up so the tips are mostly exposed. Place wrapped bundles seam-side down on the prepared baking sheet, spacing them a little apart. Roast 10–12 minutes, until asparagus is tender-crisp and prosciutto is crisp at the edges. Keep an eye so prosciutto doesn’t burn. Remove from oven, sprinkle lemon zest over the hot bundles, and add flaky sea salt if using. Transfer to a serving platter and serve warm with lemon wedges on the side. These prosciutto-wrapped asparagus are a snap to make and vanish faster than you can say “more, please!” Maple-Glazed Roasted Nuts With Rosemary Maple-Glazed Roasted Nuts with Rosemary — warm, sweet, and savory bites perfect for gifting or nibbling by the tree. Ingredients: 3 cups mixed nuts (almonds, pecans, walnuts, cashews) 2 tablespoons unsalted butter 3 tablespoons pure maple syrup 1 tablespoon fresh rosemary, finely chopped 1/2 teaspoon sea salt (plus extra to taste) 1/4 teaspoon black pepper 1/4 teaspoon smoked paprika (optional, for a hint of warmth) 1/2 teaspoon vanilla extract (optional, for depth) How to Make: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small saucepan over medium heat, melt the butter and stir in the maple syrup until combined and slightly bubbling. Remove the pan from heat and whisk in the chopped rosemary, salt, pepper, smoked paprika (if using), and vanilla (if using). Place the mixed nuts in a large bowl and pour the maple-rosemary mixture over them. Toss the nuts well so each piece is lightly coated with the glaze. Spread the nuts in a single layer on the prepared baking sheet. Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until golden and fragrant—watch closely so they don’t burn. Remove from the oven and let the nuts cool on the baking sheet; they’ll crisp as they cool. Taste and sprinkle a little extra sea salt if you like more contrast. Once completely cool, transfer to a serving bowl or airtight container. Enjoy these sticky-sweet, rosemary-kissed nuts with a warm drink or packaged up as a tasty holiday gift! Caprese Skewers With Balsamic Reduction Bright, festive Caprese skewers that bring fresh tomato, creamy mozzarella, and a tangy balsamic drizzle to every bite. Ingredients: 1 pint cherry or grape tomatoes 8 oz fresh mozzarella balls (bocconcini or ciliegine) Fresh basil leaves (about 24 leaves) 24 small wooden skewers or toothpicks 1/2 cup balsamic vinegar 1 tablespoon honey or brown sugar (optional, for sweeter reduction) 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper, to taste How to Make: Make the balsamic reduction: pour the balsamic vinegar (and honey or brown sugar, if using) into a small saucepan and bring to a gentle simmer over medium-low heat. Reduce heat and simmer until the mixture thickens and coats the back of a spoon, about 8–12 minutes. Watch carefully so it doesn’t burn. Remove the reduction from heat and let it cool — it will thicken more as it cools. While the reduction cools, rinse and dry the tomatoes and basil leaves. Pat the mozzarella balls dry as well. Thread each skewer with one tomato, one basil leaf (folded if large), and one mozzarella ball. Repeat for all skewers. Arrange the skewers on a serving platter, spacing them evenly. Drizzle the olive oil lightly over the skewers, then season with a pinch of salt and a few cracks of black pepper. Finish by drizzling the cooled balsamic reduction over the skewers just before serving. (You can also serve extra reduction on the side for dipping.) Serve immediately at room temperature for best flavor. Enjoy these bright, bite-sized Caprese skewers — simple, elegant, and impossible to resist! Pomegranate and Brie Crostini With Honey Bright, festive crostini with creamy brie, jewel-like pomegranate and a drizzle of honey. Ingredients: 1 baguette, sliced into 1/2-inch rounds 2 tablespoons olive oil 8 ounces brie cheese, sliced or cut into small pieces 1 cup pomegranate arils 2 tablespoons honey (plus extra for drizzling) 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) Salt and freshly ground black pepper, to taste How to Make: Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush each lightly with olive oil. Bake the slices 6–8 minutes until they’re golden and crisp; remove and let cool slightly. Place a piece of brie on each warm crostini so it softens slightly; return to the oven 1–2 minutes if you want it a bit melted. Top each crostini with a spoonful of pomegranate arils. Drizzle with honey and sprinkle with thyme, salt, and pepper. Serve immediately and enjoy the bright, sweet-and-creamy bite. These crostini are perfect for holiday gatherings — pop one in your mouth and savor the festive flavors! Spicy Shrimp Toasts With Avocado Crema Spicy Shrimp Toasts With Avocado Crema — crunchy, zesty bites that light up your holiday spread. Ingredients: 12 large shrimp, peeled, deveined, tails removed 1 tbsp olive oil 1 tsp smoked paprika 1/2 tsp cayenne pepper (adjust to taste) 1/2 tsp kosher salt 1/4 tsp black pepper 1 clove garlic, minced 1 tsp lime zest 1 tbsp lime juice 8 slices baguette or small toasts 2 tbsp butter, softened (for toasts) 2 tbsp chopped fresh cilantro (plus extra for garnish) Avocado Crema: 1 ripe avocado 1/4 cup Greek yogurt or sour cream 1 tbsp lime juice 1 tbsp chopped cilantro 1/4 tsp salt 1–2 tbsp water to thin, if needed How to Make: Pat shrimp dry and toss with olive oil, smoked paprika, cayenne, salt, pepper, minced garlic, lime zest, and lime juice. Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and just cooked through; set aside. While shrimp cook, spread butter on baguette slices and toast in a 375°F (190°C) oven 6–8 minutes or until golden, or toast in a skillet until crisp. Make the avocado crema: mash the avocado in a bowl, stir in Greek yogurt, lime juice, chopped cilantro, and salt; add water a teaspoon at a time until smooth and spreadable. Spread a generous dollop of avocado crema on each toast. Top each toast with 1–2 cooked shrimp and sprinkle with chopped cilantro. Arrange on a platter and serve warm or at room temperature. Enjoy these spicy shrimp toasts — they’re small bites with big holiday flavor! Mini Crab Cakes With Lemon Aioli Crispy mini crab cakes with a bright lemon aioli — perfect bite-sized starters for holiday parties. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs, plus extra for coating 1/4 cup mayonnaise 1 large egg, lightly beaten 2 tbsp finely chopped green onions (or chives) 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp Old Bay seasoning (or seafood seasoning) 1 tbsp fresh parsley, chopped 1/2 tsp kosher salt 1/4 tsp black pepper 2-3 tbsp vegetable oil (for frying) Lemon Aioli: 1/2 cup mayonnaise 1 clove garlic, minced 1 tbsp lemon juice (fresh) 1 tsp lemon zest 1/4 tsp salt Freshly ground black pepper, to taste How to Make: In a bowl, gently combine crab meat, 1/2 cup panko, mayonnaise, beaten egg, green onions, Dijon, Worcestershire, Old Bay, parsley, salt, and pepper. Mix just until combined — don’t overwork. Scoop out tablespoon-sized portions and shape into small patties. Lightly press extra panko on the outside if you want extra crunch. Chill the formed crab cakes on a tray for 15 minutes to help them hold together. Meanwhile, make the lemon aioli: whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper. Taste and adjust seasoning. Heat oil in a large skillet over medium heat until shimmering. Add crab cakes in a single layer, careful not to crowd. Fry 2–3 minutes per side, until golden brown and heated through. Flip gently with a spatula. Transfer cooked crab cakes to a paper towel-lined plate to drain briefly. Serve warm with lemon aioli on the side or drizzled on top. Enjoy these crispy, zesty mini crab cakes — they’re guaranteed to disappear fast at any holiday gathering! Cheesy Jalapeño Cornbread Muffins Kick it up a notch with warm, cheesy jalapeño cornbread muffins—slightly spicy, tender, and perfect for holiday snacking. Ingredients: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 2 large eggs 1/4 cup unsalted butter, melted (plus extra to grease) 1 cup shredded sharp cheddar cheese 2–3 jalapeño peppers, seeded and finely diced (leave seeds for more heat) 1/4 cup canned corn kernels (optional, drained) 2 tablespoons chopped fresh cilantro or chives (optional) How to Make: Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, beat milk, eggs, and melted butter until combined. Pour wet ingredients into dry ingredients and stir just until moistened—don’t overmix. Fold in shredded cheddar, diced jalapeños, corn (if using), and chopped herbs. Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 15–18 minutes, or until tops are golden and a toothpick comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling slightly. Serve warm and enjoy the cheesy, spicy goodness—perfect with butter or honey for a sweet-savoury twist. Pear, Blue Cheese, and Walnut Endive Boats Sweet, tangy pear meets creamy blue cheese and crunchy walnuts in a crisp endive bite — elegant, festive, and ready in minutes. Ingredients: 3 Belgian endive heads (or 12–16 individual leaves) 2 ripe but firm pears (Bosc or Bartlett), cored and diced small 4 oz (115 g) blue cheese, crumbled 1/2 cup toasted walnuts, roughly chopped 2 tbsp honey (plus extra for drizzling) 1 tbsp lemon juice 1 tbsp extra-virgin olive oil Salt and freshly ground black pepper, to taste Optional: fresh thyme or chopped parsley for garnish How to Make: Rinse endive and carefully separate leaves; pat dry and arrange on a serving platter. In a small bowl, toss diced pears with lemon juice to prevent browning. Add crumbled blue cheese and chopped toasted walnuts to the pears. Drizzle honey and olive oil over the mixture, then gently toss to combine. Taste and season with a pinch of salt and a little black pepper. Spoon a small mound of the pear–blue cheese–walnut mix into each endive leaf. Finish with a light drizzle of honey and a sprinkle of fresh thyme or parsley if using. Serve immediately so the endive stays crisp. These little boats are party-ready — crunchy, creamy, and perfectly festive! Conclusion You’ve got great options that vanish fast, so pick a few that suit your time and guests. Prep the make-ahead bites the day before, set hot items on warm trays, and label any allergies. Arrange cold trays with tongs and plates nearby, and refill as needed. Keep sauces in small bowls for dipping, and line serving platters with napkins for easy grab-and-go. With this plan, your spread will be gone in a blink.