Special of the day: A Crowd-pleasing Cinco de Mayo Party Platter

01 May Special of the day: A Crowd-pleasing Cinco de Mayo Party Platter

Bite-sized Black bean, Fresh Corn and Red Pepper Salad Scoops

A quick peek at the calendar will reveal your right-around-the-corner perfect excuse for a spring soiree.  If you’re on the lookout for a reason to raise your glass and gather your friends for a festive time, you’re in luck. You can easily celebrate Cinco de Mayo this week with something for everyone on a party platter to please.  The toppings for these appealing one-bite appetizers can be prepped ahead of time, so all that’s left to do is assemble them just before your guests arrive.

This week’s Special of the day: A Crowd-pleasing Cinco de Mayo Party Platter features a bright and beautiful Mexican salad in a tortilla scoop, a new and deliciously different nacho with chipotle cream cheese, crispy prosciutto and sliced scallions, and an easy and elegant maple butter salmon with glazed pecans on a mini tortilla round.

Amuse all of your amigos with an array of attractively arranged appetizers that offers a bite of this and a taste of that with this week’s Special of the day: A Crowd-pleasing Cinco de Mayo Party Platter and recipes for Nuevo Nachos with Chipotle Cream Cheese, Crispy Prosciutto and Sliced Scallions, Bite-sized Black bean, Fresh Corn and Red Pepper Salad Scoops and Maple Butter Salmon and Glazed Pecan Mini Tostadas. Enjoy!

Recipes and food photography by Sydne George.

 

Cinco de Mayo Party Platter

 

Nuevo Nacho with Chipotle Cream Cheese, Crispy Proscuitto and Scallions

Nuevo Nachos with Chipotle Cream Cheese, Crispy Prosciutto and Sliced Scallions

Recipe by Sydne George

(makes about 30 bite-sized appetizers)

Make the Chipotle Cream Cheese:
8 ounce cream cheese

2 tsp. adobo sauce from 7 ounce can chipotle peppers in adobo sauce

¼ tsp. salt

In the mixing bowl of an electric mixer, beat together cream cheese, 2 tsp. adobo sauce and salt until well mixed.

(Can be made ahead, covered and refrigerated. Bring to room temperature before attempting to pipe.)

Make the Crispy Prosciutto:

1 tbsp. canola oil

¼ cup prosciutto, finely diced

Heat medium sized saucepan over medium heat. Add oil and heat until hot. Add diced prosciutto and cook until crispy, 2-3 minutes. Remove from pan with slotted spoon and transfer to paper towel to drain. (Can be made ahead.)

To assemble:

12-ounce bag bite-sized white corn tortilla rounds

2 tbsp. sliced scallions

Pipe Chipotle Cream Cheese into tortilla rounds. Sprinkle with sliced scallions and top with Crispy Prosciutto.

Enjoy!

Bite-sized Black bean, Fresh Corn and Red Pepper Salad Scoops

Bite-sized Black bean, Fresh Corn and Red Pepper Salad Scoops

(makes about 30 bite-sized appetizers)

Make the dressing:

2 tbsp. fresh lime juice

1 tbsp. olive oil

2 tsp. chili powder

1/8 tsp. salt

In a small bowl, whisk together all dressing ingredients.

Make the salad:

1 cup canned black beans, drained

¼ cup sweet red pepper, finely diced

Corn from 2 ears of fresh corn

2 tbsp. red onion, finely diced

In a medium mixing bowl combine all salad ingredients. Pour dressing over and toss to mix. (Can be made ahead, covered and refrigerated.)

To assemble:

1 10-ounce bag tortilla scoop chips

1 bunch fresh cilantro

Spoon a tsp. of salad into each scoop. Garnish with cilantro leaf. Serve immediately. Enjoy!

Maple Butter Salmon and Candied Pecan Mini Tostada

Maple Butter Salmon and Glazed Pecan Mini Tostadas

(makes about 30 bite-sized appetizers)

Make the glazed pecans:

2 tbsp. sugar

1 cup pecans

Heat a small heavy sauté pan over medium heat. When hot, sprinkle sugar over the pan in a thin even layer. Allow sugar to melt, then turn the heat down, if necessary to prevent overbrowning. Toss pecans on top of the melted sugar and stir to coat. Transfer glazed pecans to parchment to cool. When cool, chop into smaller pieces. (Can be made ahead.)

Make the Maple Butter Salmon:

2 6-ounce salmon fillets

3 tbsp. maple syrup

2 tbsp. real butter, cut into 1 tsp. pats

Heat barbecue to 350 degrees. Lay out three sheets of aluminum foil one on top of another. Place salmon fillets in center of foil leaving space between. Fold edges of foil toward the middle, making a foil tray.

Drizzle maple syrup over the salmon fillets to cover. Top with pats of butter.

Cook on preheated grill, just until edges of salmon begin to turn golden brown and fish is opaque, about 6 minutes. Do not over cook. Remove from grill and let rest.

Slice into thin bite-sized slices. (Grill the salmon just before serving. It should be warm when served.)

Make the Maple Cream:

2 tbsp. sour cream

1 tsp. maple syrup

1/8 tsp. salt

In a small bowl, stir together Maple Cream ingredients until well-mixed. (Can be made ahead, covered and refrigerated.)

To assemble:

12-ounce bag bite-sized white corn tortilla rounds

Spoon Maple Cream on tortilla rounds, top with a bite-sized slice of Maple Butter Salmon and sprinkle with Glazed Pecans. Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

 

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