If you want to flex at your next party, whip up one of these quick but extremely delicious appetizers then sit back and wait for the complements. Get an exclusive Surfshark VPN Holiday Season deal! Enter promo code LAGERSTROM to get up to 6 additional months for free at https://surfshark.deals/LAGERSTROM 🔪MY GEAR: HALF SHEET PAN: https://amzn.to/41SQxy1 WIRE RACK: https://amzn.to/41tasDT STAND MIXER: https://amzn.to/3IGRS3s BOWL: https://amzn.to/3pTBCTo PASTA ROLLER: https://amzn.to/3NBYIKf 8qt STOCK POT: https://amzn.to/449W0Cu 12" NONSTICK: https://amzn.to/45aVAMA FOOD PROCESSOR: https://amzn.to/3jF5LT2 MICROPLANE: https://amzn.to/3niIhDK PEPPER MILL: https://amzn.to/3vcm7LZ SPIDER STRAINER: https://amzn.to/3FYqcoc *As an Amazon Associate I earn from qualifying purchases* Cheese Puffs (Gougeres) 325g (1 1/3c) milk 15g (3t) salt 175g (13T) butter 300g (2 1/2c) AP flour 6-7 large eggs 175g (1 1/2c) shredded cheese (ex. Mexican blend) 25g (1/4c) grated Parmesan In a saucepan, combine milk, salt, and butter. Slowly bring to a boil over medium heat. Once simmering, add flour & whisk to combine. Cook o ver medium heat until the dough thickens, then switch to a wooden spoon and keep cooking for another minute. Transfer dough to a stand mixer. Using a paddle attachment, mix on medium speed for about a minute to cool the doug. Add eggs 1 at a time, allowing each to incorporate before adding the next. Dough should be wet and pasty. Mix in grated cheese and Parmesan. Wet your hands and form heaping tablespoons of the dough into balls, placing them on a parchment-lined sheet. Bake in a preheated 400°F (205°C) oven for 20-25 minutes, until puffed up and golden. After baking, open the oven door, heat off, to let the puffs cool a bit. -- SHRIMP COCKTAIL 3000g/mL water 2 lemons 2 heads of garlic, cut in half 150g (2/3c) coarse salt 75g (2/3c) sugar 2 bay leaves 2lb/1kg U8-12 easy peel raw shrimp Cocktail Sauce: 350g/1 jar chili sauce 1 lemon, zest & juice 50g (3 1/2T) prepared horseradish 10g (2t) hot sauce (i use Frank’s) 40 or so cranks of black pepper In a pot, combine water, juiced halved lemons, garlic, salt, sugar, bay leaves. Boil and simmer for 5 mins. Add shrimp to water, turn off the heat, & poach 4 min. Once poached, transfer to ice water to cool. Mix all cocktail sauce ingredients -- Smoked Salmon Dip 250g hot smoked salmon 50g (2 med) shallots, minced 20g (1 1/2T) drained capers 3g (1/3c)chopped dill 2g (1/2t) salt 50g (1/4c) sour cream 50g (3 1/2T) mayonnaise 150g (1/2c) cream cheese 1 lemon Everything Bagel Crackers: 150g (1 1/4c) all-purpose flour 150g (1 1/4c) whole wheat flour 6g (1 1/4t) salt 4g (1t) baking soda 50g (1/3c) everything bagel seasoning 20g (1 1/2T) olive oil 150g (2/3c) water (room temp) Combine dip ingredients in a food processor & pulse 10-12 times to combine. For crackers, combine dry ingredients in food processor. Drizzle in water while spinning until combined. Transfer dough to work surface and knead a couple of times. Divide into 4 pieces. roll each through a pasta roller or by hand with rolling pin until thin. Cut into rectangles & bake at 350°F/175C for 20-25 min or until golden brown & crispy. -- Caesar Salad Deviled Eggs 13 eggs 3 anchovy fillets (chopped into a paste) 25g (1 2/3T) Dijon mustard 75g (1/3c) mayonnaise 5g/1-2 cloves garlic (minced) 20g (4t) lemon juice 25g (1/3c) Parmesan, feather grated pepper Boil eggs 12 mins. Immediately cool in ice water. Peel, cut in half. In freezer bag, combine yolks, anchovy paste, dijon, mayo, garlic, lemon juice, & parm. Mix Pipe filling into egg white halves. Top with parm & pepper. -- Stuffed Mushrooms 2lb/1kg medium cremini mushrooms (baby bella) Olive oil Salt 75g (1c) panko breadcrumbs 50g (3 1/2T) unsalted butter 50g (½ small) onion, small diced 10g (2-3 cloves) minced garlic 200g (3/4c) cream cheese 75g (2/3c) grated parmesan 10g (2-3T) chopped parsley 2g (1t) black pepper 2g (1/2t coarse) salt 2g (2 1/4t) dried thyme Remove stems &hollow out mushroom caps reserving stems for filling. Season hollowed out caps with olive oil & salt. Small dice stems & pieces. Fry breadcrumbs in olive oil over med heat until golden brown, stirring constantly. Transfer to a stand mixer. In the same pan, melt butter, add mushroom stems and salt. When they’ve begun to lose water, add diced onion, and minced garlic. Sauté until softened. Let it cool for 5 minutes, then add cream cheese, parm, parsley, pepper, salt, and dried thyme. Mix by hand or stand mixer until homogeneous. Stuff mushroom caps with filling, pressing fillign into cap. Place on parchment lined sheet tray, top with grated Parmesan, and bake at 425°F/220C for 25-28 minutes or until mushrooms are tender and golden brown. Larger mushrooms will need a longer roast time to fully cook. CHAPTERS: 0:00 Intro & cheese puffs 2:52 Shrimp cocktail 6:38 Smoked salmon dip with everything bagel crackers 9:22 Caesar salad deviled eggs 11:10 Stuffed mushrooms