Holiday Recipes: Holiday Hors D’oeuvres

The holidays definitely look and feel a little different this year. But, for many home chefs, small gatherings instead of huge parties are a chance to try out new recipes. We’ve asked three food experts in town for their own holiday suggestions and were delighted with the flavors and ingredients they came back with. The best piece of advice, no matter which one you try first? Have fun with it!

Chef ANNA MASTELLER is a private chef and partner at Dreamers Welcome, a boutique B&B in downtown Wilmington that specializes in vegan cuisine. While she started as a private vegan chef, she’s also a classically trained French chef, and she combines her two culinary loves into gorgeous, colorful food that looks so good the carnivores don’t even ask.

The faux crab featured here is Masteller’s own combination of canned artichokes and hearts of palm.

“It’s pretty crazy, when people eat it, they’re like, ‘No, this is definitely crab.’ Or they’ll go, ‘You’re so generous with the crab, there’s so much in it!’” she says. “I find combining the artichokes and heart of palm makes the texture so you can just never really put your finger on it, which is kinda the fun part.”

Masteller also offers up a no-fuss, veggie-packed crostini to help round out the apps offerings. Besides adding a healthy note to indulgent menus, these starters are also easy on the budget.

“You can buy all of the ingredients at Trader Joe’s for both of these items for $25-$30, and they produce eight servings each,” Masteller points out.

Holiday Hors D’oeuvres

Vegan Krabcakes

with dill crema and kiwi pomegranate coulis
Serves 8

Ingredients:

• 1 can artichokes, drained and chopped
• 1 can hearts of palm, drained and chopped
• 1½ cup gluten-free breadcrumbs
• ½ cup vegan mayo
• ¼ cup red bell pepper, finely diced
• ¼ cup scallions, minced
• ¼ cup fresh dill, chopped
• 1 tablespoon garlic powder
• Salt and black pepper, to taste

Directions:

1. Combine all in bowl and refrigerate for 20 minutes.
2. Shape into 2-ounce patties and coat with breadcrumbs. Fry in avocado oil or oil of your choice until golden brown.
3. Top with Dill Crema and Kiwi Pomegranate Coulis (recipes below).

Dill Crema

Ingredients:

• 1 cup fresh dill, rough chopped
• ½ cup raw cashews
• ¼ cup water
• 1 clove garlic
• Salt and black pepper, to taste

Directions:

1. Combine ingredients in blender and let soak a few minutes to soften cashews before you blend unless you have a high-powered blender.

Kiwi Pomegranate Coulis

Ingredients:

• 1 kiwi, peeled, reserve some for garnish
• 1 cup pomegranate seeds, reserve some for garnish
• Juice of one lemon

Directions:

1. Blend until smooth.

Note: The krabcakes dish is also gluten free.

Roasted Beet Hummus Crostini

Ingredients:

• 2 cups cannellini beans (save liquid from one can and drain the other)
• 1 cup beets, diced
• 1 clove garlic
• 1 lemon, juice and zest (keep zest separate)
• 2 tablespoons olive oil
• Salt to taste
• One avocado, fanned
• Balsamic vinegar, reduced
• One baguette, sliced and baked with olive oil, garlic powder, salt, and pepper

Directions:

1. Combine hummus ingredients except lemon zest in food processor and process until smooth and creamy.
2. Top crostini with hummus and avocado. Drizzle with balsamic reduction. Finish with lemon zest.

Holiday Recipes:

• Coastal Inspiration
• Dessert to Impress

To view more of photographer Megan Deitz’s work, go to megandeitz.com.

Want more WILMA? Click here to sign up for WILMA newsletters and announcements.