Lox Cornucopia Appetizer Food

POPCORNUCOPIA

Steps:

• Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
• Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.
• Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.

SALAMI CORNUCOPIA APPETIZERS

Steps:

• Combine all ingredients except salami.
• With one hand, fold a piece of salami into a cornucopia shape.
• Pipe the cheese filling into the salami, using a star tube.
• Lay the filled cornucopia seam side down on your serving tray.
• Repeat process until you have used all ingredients.
• Cover and chill (at least 30 minutes) until ready to serve.