Gwyneth Paltrow shares how to make three ‘ridiculously easy’ Christmas snacks that will make people ‘think you’re so fancy’
On Thanksgiving Day, Gwyneth Paltrow made three “ridiculously easy” Christmas appetizers.
In a video posted Thursday, the actress showed how easy it is to make quick bites that people still “think you’re so fancy.”
The junk’s founder, 50, shared the recipes for caviar chips, something she calls the “Diablo,” and a sauce made with anchovies called the “Bagna Cauda.”
“That was so easy!” Gwyneth Paltrow, 50, said while making three simple yet unique appetizers just in time for the holidays
The first recipe on the list was Potato Chips with Caviar. The ingredients were – of course – chips and caviar.
To make the starter a little less simple, she added sour cream and chives as a garnish.
“I feel like I’m playing the system,” she said. “That was so easy!”
Hostess with the most: The junk founder shared three appetizer recipes for hosting a Christmas party — potato chips with caviar, something she calls the “Diablo,” and a sauce made with anchovies called the “Bagna Cauda.”
She called the second entree the “Diablo” – which she says means “devil” in Spanish.
However, the hors d’oeuvre does not contain any element that makes it spicy. Instead, the “diablo” is “crunchy and sweet.”
The former Iron Man star stuffed pitted prunes with a “goat and sheep feta-style cheese.”
Unique recipes: The second entree she called the “Diablo” – which she says means “devil” in Spanish
She then wrapped those prunes in prosciutto before putting them in the oven.
“Just make sure if you’re doing something really simple — it’s just three ingredients — that the quality of the ingredients is really good.”
For her third appetizer of the day, she made a ‘Bagna Cauda’ – which she says is Italian for ‘warm bath’.
The secret ingredient? “Either I need more alcohol or I have to be banned from work for two weeks,” she joked as she made the last aperitif.
Paltrow makes “one cohesive, smooth, umami-like sauce” by combining olive oil, butter, garlic and a handful of anchovies in a saucepan.
To enjoy this gluten-free and vegan entree, she dipped bitter leafy greens into the sauce.
She went on to explain that she sometimes opted for thin slices of bread to enjoy this entree.
“Either I need more alcohol or I have to be banned from work for two weeks,” she joked as she made the last aperitif.