Recipes For Healthy Entertaining From Marcey Brownstein

These appetizers are so delicious, guests won’t even realize they’re healthy.

As Thanksgiving approaches, with the end-of-year holidays nipping on its tail, you’re going to be attending a lot of parties—or hosting your own. Maybe you’ll be asked to bring a dish, or maybe you’ll ask some friends to come over for hors d’oeuvres.

Whatever the case may be, it’ll be good to have one of these recipes in your file. Not only are they tasty, but they’re healthy, too. As much as we love pies and cookies around the holidays, you’ll be appreciated for offering something that has some nutrition in it.

And you’ll look like a pro. How do we know? We got these recipes from an expert: Marcey Brownstein of Marcey Brownstein Catering and Events. Does that name look familiar? That’s because she was the caterer for the wedding we featured as October’s Wedding of the Month.

- Advertisement -

Here’s what Brownstein had to offer:
 

Edamame Avocado Mash on Cucumber Flowers

For edamame avocado mash:

1 lb peeled edamame
½ cup miso paste
1 inch ginger, grated
2 tbs sesame oil
1 ripe avocado, mashed
¼ cup mirin
½ cup vegetable oil
½ tsp salt
½ tsp pepper pinch of red pepper flakes
â…“ cup cold water
juice of 3 limes

For cucumber flowers:

3 English cucumbers

- Partner Content -

Directions:

Blanche edamame in boiling salted water until tender. Drain. While still warm, process in vita-prep with remaining ingredients until smooth.

Cut off cucumber stem ends and cut cucumber into ¼-inch slices. Using a flower petal cutter, cut out a floral shape retaining as much of the flesh of the cucumber as possible. You can also simply use cucumber slices for this recipe.

Using a pastry bag or baggie with a small hole cut on one corner, pipe the edamame and avocado mash onto the middle of each cucumber round. Or, serve edamame avocado mash in a bowl along with the cucumbers on the side.
 

Mango and Green Papaya Rice Paper Roll

Ingredients:

- Advertisement -

1 firm mango
1/2 green papaya
1 bunch cilantro
1 bunch mint
1 bunch Thai basil
1 package rice paper wrappers

Directions:

Julienne the mango and papaya flesh using a Japanese mandoline or in the food processor using the shredder blade. Pick the cilantro, mint, and basil off of the stems. (You can reserve the stems for another use.) Mix all ingredients together.

Following the directions on the package, one at a time, dip the dry rice paper wrappers into warm water and place on a dry kitchen towel or paper towels. Blot dry and put a small handful of the filling at the end of the wrapper closest to you. Fold the bottom half of the rice paper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper from the bottom to the top to create a tight package. Cover with damp paper towels and plastic wrap loosely over the towels until ready to serve. Can serve whole or cut into halves or thirds.

Our Best of Westchester Readers' Ballot is open through January 15!

Our Women in Business Awards event is November 21!

Our Best of Business event is October 30!

Our CEOs & Business Leaders Golf Outing is August 5!

Our Best of Westchester Party is July 24!

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.