Home(Cooked) (Cocktail Snacks) for the Holidays

Everyone needs a few nibbling food recipes on hand during the holiday season, as guests stop by for seasonal cheer. The two simple recipes below will make sure your friends and family graze happily while opening presents, admiring the Christmas tree or toasting to the New Year.

POMEGRANATE MARINATED OLIVES

The simple recipe for pomegranate syrup can be found below on this page or under the November 2006 archives located via links on the right. Double the recipe and keep these olives on hand to add interest to stews and stir-fries.

2 cups cracked green olives / 1 small onion, chopped / 1/3 cup pomegranate syrup / 2 T. oil / 1 T. tomato paste

1. Combine onions and olives in a large bowl.
2. In another bowl stir the remaining ingredients together, blending well. A whisk will help.
3. Combine the two, stir and refrigerate AT LEAST for 24 hours.
4. Allow to come to room temperature before serving.

SIMMERED CHORIZO SAUSAGES

This is our attempt at recreating a beloved tapa at the late (and much mourned) Spanish restaurant Aiolli, in Williamsburg, Brooklyn.

1 lb. dry chorizo sausage, sliced in thin rounds / 5-7 cloves garlic, sliced / 1 small can tomato sauce / 5-6 dried whole red chiles / 1 t. whole black peppercorns / 1 bay leaf / 1 T. sugar / 1-3 T. water

1. Place all ingredients in a saucepan, preferably a ceramic glazed pot.
2. Bring to a boil, stir well and cover.
3. Reduce to a very low simmer and cook 30 minutes. You may need to add water to keep the mixture from becoming too thick. The liquid should have the consistency of a very hearty broth.
4. Serve piping hot with wedges of good crusty bread (baguette, Italian, rustic whole wheat all work well).