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Best of 2015

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New Year’s Eve celebrations are all about friends, champagne toasts and of course, food. Sit down dinners are not where it’s at on New Year’s Eve. Quick bites and finger foods keep the party going until the ball drops at midnight. We found some of our favorite appetizer dishes from 2015 that will showcase some of the best of the year gone by while we look ahead to the good times to come in 2016.

Charred Onion Dip

One of our go-to appetizers that pairs the sweetness of caramelized onions with the acidity of sour cream and sherry vinegar.

Photo by Callie Cranford
Charred Onion Dip from Chef Kevin Johnson of The Grocery in Charleston, South Carolina.

Oysters with Apple Mignonette
and Whipped Celery Root

A modern version of the classic drawn butter with shellfish from Chef Wesley True of The Optimist in Atlanta, Georgia.

Photo courtesy of The Optimist
Oysters with Apple Mignonette and Whipped Celery Root from Chef Wesley True of The Optimist in Atlanta, Georgia.

Choriqueso with Tomatillo and Avocado Salsa

A Texas classic that melds spicy chorizo sausage with creamy Manchego cheese. The beauty of this dish is that it is simple to prepare and easy to share.

Photo courtesy of Mixtli
Choriqueso with Tomatillo and Avocado Salsa from from Chef Rico Torres of Mixtli in San Antonio, Texas.

Crab Crema

Chef Ari Kolendar’s recipe for Crab Crema is a staple at Leon’s Oyster Shop in Charleston, South Carolina. The bright flavor of crab is enhanced by lemon juice and avocado.

Photo by Andrew Cebulka
Crab Crema from Leon's Oyster Shop in Charleston, South Carolina. Photo by Andrew Cebulka.

 

Cold Poached Salmon
with Sauce Gribiche and Dill Cream

A bit of work up front leads to a beautiful dish that will be the delicious centerpiece of your party table.

Photo by Nick Simonite
Cold Poached Salmon with Sauce Gribiche and Dill Cream from Chef Alex Gates of Hotel Saint Cecilia, Austin, Texas. Photo by Nick Simonite.

 

Chicken Liver Pâté with Cider-Ginger Gelée

Chef Joe Sparatta showcases Virginia cider in his recipe for Chicken Liver Pâté. A tasty Southern version of a French classic.

Chicken Pate The more Chef Joe Sparatta of Heritage studied Virginian cuisine, the more he realized how important cider—and apples—were to the state. Photo by Kieran Wagner
Chicken Liver Pâté with Cider-Ginger Gelée from Chef Joe Sparatta of Heritage and Southbound, Richmond, Virginia. Photo by Kieran Wagner.

 

Thumbprint Cookies with Lemon Curd

Every good appetizer buffet needs a bit of sweet. This sweet and nutty combination is always a crowd pleaser.

The Local Palate Edible Gift Guide5
Thumbprint Cookies with Lemon Curd from The Local Palate Test Kitchen. Photo by Jennifer Hitchcock.