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Chef Patrick Connolly shares some tasty food to put out at your next holiday party

(KSDK) --

It's time to start thinking about what food you will put on the table for the holidays. James Beard award winning chef Patrick Connolly from Basso has some ideas that could be a hit at your next party.

Recipes from Chef Connolly:

BURRATA WITH CRANBERRIES AND CORIANDER (makes 16 hors d'oeuvres)

2 x 4oz burrata balls
2T raw honey
¼ cup cranberries
2T extra virgin olive oil
1T sea salt
1/4t pepper
1T coriander seed, toasted and cracked
focaccia

-cut the focaccia into small squares and toast in a 350º oven til crisp

-cut each burrata ball into 1/8ths and place on top of the crostini

-drizzle a bit of the honey, olive oil onto each piece

-season each with salt, pepper and coriander

-finish with shaved raw cranberries and serve cold or room temperature

SMOKED TROUT WITH ALMOND BUTTER AND POACHED PEAR (makes 16 hors d'oeuvres)

For the trout mousse:

8 oz smoked trout
2T cup crème fraiche
¼ cup cream cheese
zest of 1 lemon
salt and pepper to taste

-combine all ingredients in a food processor or with a spatula by hand

For the almond butter:
1 cup toasted almond flour
½ cup brown simple sugar (1T brown sugar + ½ cup hot water)
¼ cup olive oil
½ t salt

-combine all ingredients (preferably in a blender)

For the poached pear:
2 Bosc pears, peeled, halved and cored
750 mL red wine
¼ cup brown sugar
5 cloves
1 cinnamon stick
1 star anise

-combine all ingredients in a small pot, cover, and simmer or low for 1 hour

To finish:
2 sprigs of tarragon
1 baguette, cut into ½ in crostini on a bias and toasted

-spread a bit of the almond butter onto each crostini

-quenelle a bit of the smoked trout and place onto each

-slice the poached pear and lay a slice on each

-garnish with a leaf of tarragon

-serve cold or room temperature

ROLLED BEEF WITH SCALLION AND SOY (makes 16 skewered hors d'oeuvres)

1 lb lean beef steak (flatiron, sirloin work best)

1 bunch scallions

1 cup soy sauce

1 cup honey

2T canola oil

salt and sriracha to taste

skewers

-cut the beef into manageable 4oz pieces

-carefully fillet the beef horizontally so that it opens up to a larger rectangle (if your knives/knife skills could use some sharpening, you can pound the meat with a mallet til thin)

-season the fillets with salt and a squirt of sriracha

-cut the scallions in half and place the white half of a scallion onto each of the fillets on the side nearest to you

-roll each fillet away from you tightly with the scallion in the middle

-close the rolled beef with the skewers through the seam, through the scallion and barely through the other side (nb keep the skewers lined up as evenly as possible

-heat the canola oil on high in a sauté pan

-when the oil ripples, place the beef rolls into the pan carefully

-drop the heat to medium/high and sear the rolls on all sides for 4 minutes

-mix the soy sauce and honey and add to the pan

-continue to cook the beef in the soy honey on medium heat for 5-10 minutes (Rare-Well, respectively)

-when the beef is at your desired temperature, remove from the pan and continue to reduce the liquid until it is a syrup consistence

-glaze the beef with the reduced liquid, slice between each skewer

-lay the beef on a plate with the skewer outwards and garnish with a drizzle of the sauce and julienned scallions

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