Holiday Appetizers from Zermatt Resort


Citrus Endive Snack - Makes 24

3 heads endive

1 orange, cut into small bites

¼ cup pomegranate seeds

¼ cup sweet-peppered pecans, chopped

Creamy Citrus Sauce:

1/8 cup olive oil

1 oranges, juiced

½ lemon, juiced

½ avocado

½ clove garlic

2 T. Agave nectar

Real salt/pepper, to taste

Make pecans: Preheat oven 350 degrees. Combine walnuts and 1 T. honey in a bowl. Bake in oven for 5 min. Sprinkle with salt and cracked pepper while hot. Make Citrus sauce: Blend sauce ingredients in a blender until smooth. Assemble: Place endive leaves on a plate add a teaspoon of sauce in the center of each leaf. Add a piece of orange, a few

nuts and a few pomegranate seeds on each leaf. Enjoy!

Veggie Chips and Cheese

Goat cheese or Boursin garlic & Herb cheese

Veggie chips, thin slices of raw carrot, radish and zucchini

Red Pepper & chives, for garnish and color

Sweet Potato & Apple Cinnamon

1 sweet potato, peeled and sliced in long strips

Makes 12-18

1 apple, cut into paper-thin slices

Cinnamon Sweet Sauce:

1 T. butter

½ tsp. vanilla

½ tsp. lemon juice

¼ tsp cinnamon

¼ cup maple syrup

2 T. cream

Preheat oven 350 degrees. Slice potato and apple and place on a cookie sheet. Brush the

sauce onto both sides of the potato and apple slices. Bake 25 min. When cool enough to

handle, place two pieces of apple into one piece of potato. Roll up wide end to thin end

and secure with a toothpick. Serve warm.