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From the decorations, to the food, to the general holiday fanfare, it's a display that has to be top-notch because it's one the entire world sees.

That's why, for the second year in a row, First Lady Michelle Obama enlisted the help of Colorado decorator and chef David Bondarchuck.

He stopped by 9NEWS to talk with Kim Christiansen about his designs. He also shared some recipes for some quick and easy appetizers for your holiday parties.

Scratch Catering's Apple Compote

2 pounds golden delicious apples (peeled, cored, and cut into a 1/4 inchdice)

1 tbsp unsalted butter

Zest of a whole lemon (just the yellow: no pith)

Juice of 1/2 Lemon

2 tbsp sugar

1/2 tsp cinnamon

1/4 tsp coarse salt

1 tbsp brandy

Heat a skillet on medium high

Saute apples in butter add lemon zest and fresh juice, sugar, cinnamonand salt. Cook until apples are dry and tender about 5 minutes.

Remove from heat, add brandy, toss to combine and coat all apple mixture.

Serve immediately or refrigerate and heat to serve. Will keep 2-3 daysin fridge.

*You can also add in 1/2 cup fresh cranberries to the mixture.

Scratch Catering Services Secret Source: Serve with Vermont WhiteCheddar from The Truffle Cheese Shop (2906 East 6th Avenue Denver, CO. 80206)

Scratch Catering's Mini Chicken Tacos

1 Tbsp unsalted butter

1 Tbsp of vegetable oil

2 pounds chicken (dark meat, boneless, skinless, thighs)

1 medium onion, finely diced

2 cloves garlic

1 jalapeƱo chiles, minced (ribs and seeds removed on 1 pepper)

3/4 tsp chili powder

1/4 tsp cayenne pepper

2 cans (14.5 ounces each) diced tomatoes

Coarse salt

1 cup fresh cilantro, chopped

2 tbsp pureed chipotle peppers in Adobo sauce

2 packages of flour tortillas: Using a 3 inch biscuit cutter cut mini
rounds out of flour Tortillas

Make the filling: Boil the chicken until internal temp reaches 165
Degrees. These can also be grilled, once cooked, allow to cool and fine
dice.

Add onion, garlic, and jalapeƱos to skillet cook until soft but not
brown in the butter and oil, approximately 5 minutes. Stir in chili
powder, chipotle puree, cayenne, and tomatoes. Cook over medium until
mixture has thickened, 12 to 15 minutes. Season with salt to taste.

Fold in cilantro into mixture prior to service.

*Serve with Salsa, Sour Cream, Fresh Chopped Cilantro, and Cheese.

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