TASTY TREATS …Three new beef appetizers perfect for your next holiday party
Mini Beef Wellingtons consist of beef tenderloin paired with mushrooms, onion and thyme, and baked in a pastry cup until golden brown. (Beef Checkoff)
LANSING, Mich. — The weather outside might be frightful, but a cocktail party with beefy appetizers sounds delightful! Now that the holiday season is in full swing, the Michigan Beef Industry Commission, funded by the Beef Checkoff, is inspiring you to feature beef at your holiday gatherings by sharing three brand new small bite recipes your partygoers will love.
A deconstructed take on a classic holiday entrée, these Mini Beef Wellingtons have everything there is to love about the original famed dish. Beef tenderloin paired with mushrooms, onion and thyme, and baked in a pastry cup until golden brown – party guests will keep coming back for that little taste of home.
Looking for something with a little bit of spice to keep you warm? These Beef Tamale Bites have you covered! Using chuck arm roast – a slightly spicy beef mixture is settled on top of a masa base, then topped with a cilantro crema. Before you know it, you’ll have eaten more than a few – but who’s counting?
A Hanukkah favourite with a twist – guests will flock the table to add more Braised Beef Potato Latkes to their plates. Potatoes pan fried until crisp, then topped with shredded brisket – celebrating the Festival of Lights will feel just as special with this appetizer included in your party spread.
Don’t miss out on our Holiday Sweepstakes! Head over to our Facebook or Instagram pages and follow the caption prompts to enter! For more recipes to try this Holiday season, visit our Holiday Entertaining recipes page on www.mibeef.org.
About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
— Michigan Beef Industry Commission