Looking for some last minute Christmas appetizer recipes? Here are two quick appetizers for your Christmas Day festivities. Today’s post is quick and dirty- tomorrow is Christmas Eve after all.

I can’t even take credit for the first recipe-  I first had these at a birthday celebration for one of my girlfriend’s husband. She rented a huge limo, surprised her hubby and we all went winery hopping for the afternoon. (Yes, she is winning Wife of the Year-no contest) Not only did she organize all this- she personally stocked the limo with some seriously yummy snacks. All that wine tasting- you need something in your belly. My favorite were these Spicy Rosemary Cashews. Turns out the recipe originated with Ina Garten (no surprise there) and has been adapted by bloggers the world over. And no wonder- they are AMAZING. I made them yesterday and between Alan and I sneaking them, I’m pretty sure I am going to need to make another batch before our guests arrive Christmas Day.

Here is the link to recipe I used from Natural Comfort Kitchen.

Ina’s Sweet and Spicy Rosemary Cashews

Second is Alan’s favorite- Salmon Gravlox. A salmon filet cured in herbs, salt, sugar and lemon zest for 24 hours until it has the consistency of smoked salmon. It was a rotating menu item at one of our favorite restaurants years ago. I was so disappointed when it wasn’t available, the chef finally gave me his recipe. I’ve adapted it a few times and it is so easy. It does however need to cure in the fridge for about 24 hours. If you do this today or tomorrow, you can enjoy it on Christmas Day. And your guests will feel very special.

Zest your lemon

toss everything together

spread half your mixture in the bottom of dish

cover salmon with remaining mixture

set a second dish on top and weight it down.

Salmon Gravlox

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If you are fan of smoked salmon- you must try this!

• 1 lb salmon filet, skinned- the guy ( or gal) at your fish counter will do this for you if you ask.
• 1 c kosher salt
• 1/2 c sugar
• 1/2 c brown sugar
• zest of 2 lemons
• 2 c assorted chopped herbs- basil, parsley, thyme

1. Mix all your ingredients together in a large mixing bowl
2. Spread half in bottom of large baking dish
3. Place salmon on top
4. Cover salmon with remaining mixture
5. Place a second baking dish on top and weight it down with cans
6. Let it hang out in the fridge for 24 hours. You can let it go longer, the consistency will get more firm the longer it stays in the fridge.
7. Rinse off the mixture. Pat dry with paper towels
8. Slice about 1/4" thick and serve. Enjoy!

• Preparation time: 10 minutes
• Cook time: 24 hours

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