Holiday Entertaining Ideas

Amalia Moreno-Damgaard has recently traveled throughout Australia and New Zealand and learned a few things about their food and culture. She stopped by with Holiday Entertaining Ideas with an Aussie and Kiwi Flair.

What was featured in today’s segment:

-Mini Toasts topped with smoked salmon, goat cheese crema, Manuka honey, and olive oil

-Spicy avocado cups topped with kangaroo, crocodile, and emu jerky

-Quick Holiday Pavlovas, meringue, mascarpone or vanilla custard, almond whipped cream, and fresh fruit

-New Zealand Sauvignon Blanc


Avocado Cups with Kangaroo, Crocodile, and Emu Jerky
Recipe by Chef Amalia Moreno-Damgaard (

Makes 2 cups

1 avocado halved
1/2 lime juiced
2 tablespoons green and red bell pepper confetti
1/2 teaspoon minced or garlic paste
1/2 teaspoon minced bird’s eye chile pepper
2 tablespoons of each chopped parsley and cilantro leaves
1/2 teaspoon coarse salt
1 cup arugula
1/2 cup of each: kangaroo, crocodile, or emu jerky and parsley

Scoop carefully the flesh out of the avocado cups into a bowl. Reserve the cups. Chop roughly. Add The lime juice half of the green and red bell pepper confetti, half of the parsley and cilantro, and salt. Fold gently with a soft spatula.

Fill the cups with arugula, the avocado mixture, and top with kangaroo, crocodile, or emu jerky. Garnish with parsley. Note: as an option, jerky can also be soaked in water for 1-2 hours to soften it.

Quick Holiday Pavlovas
Recipe by Chef Amalia Moreno-Damgaard (

Makes 4-6

1 cup quartered strawberries
1 cup raspberries
The juice of 1/2 lime
1-1/2 tablespoons sugar
1/2 pint whipping cream
1 teaspoon almond extract
2-3 teaspoons confectioners’ sugar
1 cup mascarpone or vanilla custard
4-6 store-bought meringue cups

Garnish: Strawberries, blackberries, raspberries, blueberries, and edible flowers, and mint

Macerate the fruit in a bowl, toss the strawberries and raspberries, lime juice, and sugar to coat. Let sit until juices form, about 10-15 minutes.

Whip the cream with the almond extract and confectioners’ sugar.

Assemble the the pavlovas distributing toppings in thin layers starting with the meringue cups, mascarpone or custard, macerated fruit, whipped cream, and garnishes.

Mini Toasts With Smoked Salmon, Goat Cheese Crema, Manuka Honey, and Olive Oil
Recipe by Chef Amalia Moreno-Damgaard (

Serves 2-4

1 small French baguette, thinly sliced on the bias
1/2 – 3/4 cup goat’s cheese
1/2 cup Latin crema
1 small package thinly sliced smoked salmon
2 tablespoons chopped dill
2 tablespoons chopped chives
1 lemon, zested, juiced
1/2 teaspoon Manuka or high quality honey
Dash of coarse salt
2 tablespoons extra virgin olive oil
Garnish with coarsely ground black pepper
Toast the French baguette slices.

Combine the goat’s cheese and Latin crema. Blend well with a fork until creamy.

Spread the creamy mixture evenly over one side of the bread. Top with salmon.

Combine the dill, chives, lemon zest, lemon juice, 1/2 teaspoon high quality honey, dash of salt, and oil in a small bowl. Season. Spoon over the salmon to serve. Garnish with pepper.

Print Friendly, PDF & Email