Looking for appetizer suggestions for an all-FOOD52 Christmas dinner starring Ann Seranne's Standing Rib Roast. (Please read on. ;o))

Also on the menu will be the Horseradish Cream Sauce from Oui, Chef's winning Herbed Beef Skewers with Horseradish Cream

http://www.food52.com/recipes... ;
Lizthechef's Spinach Gratin http://www.food52.com/recipes... ; my Roasted Autumn Vegetables with Fresh Herbs http://www.food52.com/recipes... , Smoking Bishop Cranberry and Fig Compote http://www.food52.com/recipes..., olives, and my fennel pickled in champagne vinegar http://www.food52.com/recipes... . Dessert will be ALittleZaftig's Apple Tart http://www.food52.com/recipes... with vanilla ice cream. So, what do you think I should serve as an appetizer? Thanks, everyone. ;o)

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2 Comments

cookinginvictoria December 21, 2011
AJ, your menu sounds really scrumptious. I am going to have to try your pickled fennel. That recipe looks amazing. For appetizers, here are a few suggestions that might compliment your menu: gingerroot's roasted carrot crostini with creme fraiche (http://www.food52.com/recipes/9826_roasted_carrot_harissa_and_crme_fraiche_crostini) or boulangere's winter spring summer fall chicken mousse (http://www.food52.com/recipes/9969_winter_spring_summer_fall_chicken_mousse).
 
Amanda H. December 20, 2011
We're posting a few things (CP's for the One-Bite Party Snack contest) on Thursday that would work very well!
 
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