By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

As the holiday season rapidly approaches, so does the season for entertaining. But what to do when you’re working a 9 to 5 and are in a bit of a time crunch for cooking? The answer: Hors D’oeuvres. They are quick, simple, and perfect for cocktail parties or starters (to buy you some more time to finish dinner!) Below are some simple, elegant hors d’oeuvres recipes for the ultimate metropolitan host!


Olive Tapanade
Serves 15

• Black Olives (20)
• Sour Cream (1 Tbsp.)
• Minced Garlic (1Tsp.)
• Black Pepper (To taste)
• Toast Bites or Crackers
  
  Mix all ingredients well. Place small dollops of mixture on top of crackers or toast bites and top off with a single black olive.

Salmon Mousse on Endive
Serves 15

• Salmon (1Lb.)
• Sour Cream (1Tbsp.)
• Black Pepper (To Taste)
• Shallots
• Chives
• Endives
  
  Place salmon, sour cream and black pepper into a food processor. Once well mixed, place on top of endives (or any cracker of your choice) and sprinkle minced shallots and finely chopped chives.

Caramelized Canadian Bacon Bites
Serves 15

• 7 6-oz slices of Canadian Bacon (about 1 inch thick, 8 inches long)
• Sugar
  
  Preheat oven to 350 degrees. Place Canadian Bacon slices on a pan and cook in the oven for about 2 minutes on each side. Remove the bacon, then coat it in sugar. Place in the oven for another 2 minutes on each side, remove, and slice into bite-size pieces. Serve.
  
  
  Editor's Note: About our guest blogger Benjamin Prelvukaj
  
  
  
  
  
  Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.
  
  At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
  
  While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
  
  Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.