Easy appetizers for your holiday parties

Every hostess with the "mostess" knows the key to a holiday party is the hor d'oeuvres.

The Venue Scottsdale's executive chef Anthony shows how to make appetizers that are easier to make than they look.

Push play for Peppered Turkey Roulade with Orange Cranberry Relish, Boursin Stuffed Baby Portabella Mushroom, Fried Japanese Pumpkin Ravioli with Sage Cream, Prosciutto Wrapped Melon with Balsamic Reduction and Fresh Berry Tartlet with Honey Yogurt.

Prosciutto wrapped asparagus
 
12 Pieces of White Asparagus
12 Slices of prosciutto sliced thin
1 Cup Balsamic
½ Cup Olive Oil
Salt and Pepper to taste
 
Chop 1 inch off of bottom of asparagus
Marinate in olive oil and ½ of balsamic for one hour
Salt and Pepper the grill for 2-3 minutes each side – let cool
Reduce remaining balsamic to a thickened syrup
Wrap tightly with prosciutto
Drizzle reduced balsamic
 
_ _ _ _ _ _ _
 
Phyllo Pockets
 
Filling:
Mix in bowl -
1 Cup Goat Cheese
¼ Cup Pomegranate Seeds
¼ cup Raspberry
2 Sprigs of Mint
4 Basil Leaves (chopped)
 
4 Sheets of Phyllo dough
Spray each sheet with preferred butter spray
Cut into 2 inch squares
 
½ tsp into each square of filling
 
Bake for 8-10 minute at 350 degree oven or until slightly browned
 
Drizzle –
½ cup sugar caramelized
½ cup raspberry vinegar
½ cup raspberry's
¼ cup pomegranate seeds
¼ cup sesame oil
 
Carmelize sugar
Reduce raspberry vinegar, raspberries and pomegranate seeds
Mix all with sesame oil
 
Drizzle on top of cooked phyllo