So Appetizing!


Family and friends gathered together to enjoy food and good cheer … it’s a perfect time for special appetizers! Chef Steve Lowry of Fandangles’, a full-service, award-winning, special event center and caterer in Flushing, shares some of his favorite small bites to serve during the holidays: Blue Cheese Pear Tarts (his personal favorite), Crab-Stuffed Mushroom Caps, Duck Salad in Filo Cups, and Brie and Apple Baguettes with Candied Pecans. “Anything with Brie is always popular,” Chef Lowry says. “Duck is a little different and special for the holidays, but duck salad is labor intensive to make at home.” Chef Lowry shared two of his appetizer recipes with My City Magazine to help make your holiday spread a little yummier.



Blue Cheese and Pear Tartlets

  • 4 oz blue cheese crumbles
  • 1 pear peeled, cored and chopped
  • 2 Tbsp light cream
  • 2 Tbsp dried cranberries
  • 2 Tbsp chopped walnuts
  • Ground black pepper to taste
  • Pre-packaged pie crust

Pre-heat oven to 350 degrees. Cut the pre-packaged pie crust, into circular pieces and place into mini muffin tins. Pre-bake until lightly golden brown (approximately 5 minutes). Cool. Mix blue cheese, pears, cranberries, walnuts and cream. Spoon mixture into cooled shells. Bake at 350 for approximately 15 minutes.



Crab-Stuffed Mushroom Caps

  • 1 lb fresh crab meat, cleaned
  • 1/2 cup Remoulade (recipe below)
  • 1 cup celery, diced
  • 1/4 cup green onion, diced
  • Mushroom caps, stems removed
  • Roasted red pepper sections

Clean and check crab meat for shell pieces. In a bowl, mix crab, remoulade, celery and green onions. Set aside. Preheat oven to 350 degrees.

Fill mushroom caps with crab mixture. Garnish with roasted red pepper sections. Bake for 30 minutes, plate and serve.


  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 3 Tbsp horseradish
  • 2 Tbsp chives (dehydrated)
  • 1 Tbsp parsley flakes
  • 1/3 cup chili sauce
  • 2 Tbsp capers
  • 1/2 cup white onions, diced

Place all ingredients in a food processor and process until moderately smooth.
Photography by Eric Dutro


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