Chef’s Corner BY NATASHA POGREBINSKY Holiday Party Retro Christmas sweaters are back! Although we all wear them ironically, there is a great sense of comfort and community that comes with even the silliest of traditions. For this issue I want to focus on fun holiday party food. Lots of snacks, cookies, and stiff cocktails are what gets us through this season of joy so please enjoy these recipes and be merry, be happy, be full! 26 DECEMBER 2016 i LIC COURIER i www.qns.com 26 DECEMBER 2016 i LIC COURIER i www.qns.com Ultimate Shrimp Throwback (a.k.a. Bacon Wrapped Shrimp). Pre-heat the oven to 375F. (Or pre-heat your broiler, if you have one). Use 24 raw shrimp. Marinate the shrimp in olive oil, zest of 2 garlic cloves, zest of 1 orange, salt and pepper for about 20 minutes. In the meantime: for the dipping sauce - mix 1 cup mayo, with juice of 1 lime, 1 lemon, salt and pepper, and 1 teaspoon of chipotle powder. Cut 6 pieces of bacon into 3 portions. Wrap each shrimp with a piece of bacon and pierce with a toothpick to keep it in place. Place on a baking sheet and in the oven or broiler for about 5 minutes. Serve with dipping sauce. Party Pepper Poppers Pre-Heat the oven to 450F. In a small bowl mix 2 tablespoons cream cheese, ½ cup shredded cheddar, ½ cup refried beans, salt, pepper, teaspoon of lemon juice. Slice 6 fresh jalapenos in half and remove the seeds. Stuff with the mixture, top with extra cheese and breadcrumbs. Bake 15 minutes, serve with sour crème, fresh sliced limes and cilantro. Christmas Ham Cheese-Balls In a medium bowl, mix 8-10oz of cream cheese, with 4 oz of goat cheese. Stir in 1 cup of shredded sharp cheddar, 5oz of finely chopped ham, salt and pepper, and a drop of Worcestershire sauce. Refrigerate for 60 minutes. Form into small 1-inch balls and roll in chopped herbs, like parsley or chives. Chef Natasha Pogrebinsky Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com
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