Here are holiday appetizer recipes for Santa's Shrimp and Grits and Holiday Ham and Eggs, courtesy of The Fifth restaurant in Orlando.
Santa's Shrimp and Grits
cooked stone ground grits
cooked shrimp, chopped
small diced red bell pepper
small diced jalapeno
Vermont white cheddar
all purpose flour
egg combined with water
salt and pepper
Combine grits, shrimp, lemon and cheese together in a mixing bowl.
Using a scoop, form 24 round balls and place on parchment paper. Toss balls with flour and shake off excess. Roll in egg wash, toss in panko and then tap off excess. Chill until ready to cook.
Place fritters in 350 degree fryer for approximately 3-5 minutes or until golden brown. Drain excess oil on paper towels and serve immediately.
The Fifth's Holiday Ham and Eggs
Kosher salt and freshly ground pepper
country ham or prosciutto
In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.