Recipes from Today’s Show: Holiday Cocktail Party

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During the holidays, we all find ourselves floating from party to party and with such busy schedules, I try to entertain easily with fun bite-sized food. Today, I’m going to show you how to shrink down popular dinner dishes into perfect bites.  That way, your guests can keep their drink in hand while still munching on a substantial “dish.”  I’m downsizing a whole rack of lamb into easy-to-eat Dijon Baby Lamp Chops that come with the perfect handle. I sub crunchy lettuce leaves for chips with my Spinach-Watercress dip and for some elevated bubbly, I’m pouring my Lemon Drop-Champagne Punch.

Spinach and Watercress Dip
Honey-Roasted Salted Figs
Dijion Baby Lamb Chops
Mini Asian Crab Cakes
Lemon Drop Champagne Punch

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.

  • Leslie December 8, 2011 at 1:04 pm

    Hi Lucinda,

    I actually make the crab cake recipe substituting fresh tuna for the crab. I dice the tuna myself. Wasabi mayo is a great toping with a little decorative squeeze of Sarachi. enjoy!

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